Recipes

The Spa Cuisine at Mountain Trek is 5 Star. We are happy to provide some of those great recipes to all.

Seedy Trail Crackers Recipe

Seedy Trail Crackers Recipe

These crunchy munchy crackers contain a lot of protein. We love to serve our Seedy Trail Crackers with any of our dips, or they would be great paired with a soup. Keep them fresh in an airtight container and then toast a little before serving to bring up the crunch and toasty, nutty flavor. Makes about 10 crackers

Ingredients:

  • ¼ cup chia seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ¼ cup sesame seeds
  • ½ cup water
  • 1 small garlic clove, finely grated
  • 1/8 teaspoon sea salt

Method:

  • Preheat the oven to 300 degrees.
  • Line a baking sheet with parchment paper.
  • Combine the seeds in a bowl and add the water, garlic, and salt.
  • Stir and then let sit for a few minutes while the water is absorbed.
  • Apply the mixture to the parchment with a spatula to a depth of just under ¼ inch forming a square or rectangle.
  • Lightly score the mixture with a knife into cracker-sized pieces and sprinkle with a pinch of sea salt.
  • Bake for 35 minutes then remove from oven and deepen the score to separate the crackers.
  • Carefully flip over and bake for another 20 – 25 minutes until they are just looking golden on the edges.
  • Let cool for 15 minutes before eating.

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No Noodle Gluten Free Lasagna Recipe

No Noodle Gluten Free Lasagna Recipe

While gluten free lasagna may conjure visions of an unstructured lasagna we find this lasagna to be amply supported with delicious layers of thinly-sliced vegetables. We like to use swiss chard in lieu of spinach and have been known to substitute the cheese with vegan cashew cheese. This dish is rich with flavor. We’ve provided the recipe for our delicious homemade tomato sauce, but you could use a quality organic store-bought version if you are short on time. Enjoy!

Red Wine Tomato SauceRecipes & Shopping Lists on the Mountain Trek Way Health App

  • 2 ½ tablespoons olive oil
  • 1 cup onion, diced
  • 4 teaspoons garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 4 teaspoons fresh rosemary, chopped
  • 2 teaspoons ground fennel
  • ¼ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ cup red wine
  • 4 cups canned organic tomatoes, blended
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons honey

Filling

  • 1 eggplant
  • 2 zucchinis
  • 1 ½ cup mushrooms
  • 1 tablespoon of oil
  • 1 large clove garlic, minced
  • 1 tablespoon white wine
  • 1 large or 2 small butternut squash, baked
  • 1 cup white cheddar cheese, or mozzarella
  • ¾ cup cottage cheese
  • 1 egg
  • 2 tablespoons parmesan – grated
  • Pinch of nutmeg
  • ½ cup swiss chard – chopped
  • ½ cup roasted red pepper- chopped
  • 1 cup sharp cheese or parmesan – grated
  • 2/3 cup pitted olives- ground into a tapenade
  • 2 cups salad greens
  • olive oil and balsamic vinegar for drizzling

Method

  • Prepare the red wine sauce by sautéing olive oil, onions, garlic, and all herbs, salt and pepper in a saucepan until translucent.
  • Deglaze with the wine, then add tomatoes, honey and vinegar and heat through to simmer for 5 minutes and set aside.
  • Beat the cottage cheese with the egg, parmesan and nutmeg.
  • Slice the eggplant into very thin pieces and slice the zucchini into thin pieces, lengthwise.
  • Bake the eggplant and zucchini on a baking sheet for 7-8 minutes.
  • Meanwhile sauté the mushrooms in oil and garlic, then deglaze the pan with the white wine.
  • Slice the squash into 8 thin pieces.
  • Put 4 tablespoons of the sauce in the bottom of an 8 x 8 baking dish.
  • Layer in sequence: 4 slices of eggplant / mushrooms and red pepper / red wine sauce – 1cup / swiss chard / cottage cheese -1/2 cup / zucchinis / red wine sauce -1 cup / cheese / butternut squash / red wine sauce- 1 cup/ sharp cheese.
  • Bake at 375 degrees for 40 minutes.
  • Top with olive tapenade, and serve with a side of greens drizzled with oil and vinegar.

Serves: 4

The Kootenay Bowl Recipe

Kootenay Bowl Recipe

We love this healthy and satisfying recipe! It’s delicious on any kind of salad greens, spinach, rice, or grains. (We prefer it on quinoa.) The Kootenay Bowl recipe is a staple at our lodge in British Columbia. Enjoy the fresh crunch of veggies and nuts topped with a yummy and creamy dressing. Enjoy!

Ingredients:

  • 1 cups beets, grated
  • 1 cups carrots, grated
  • 1 cups almonds, toasted
  • 2 cups spinach leaves
  • 2 cups tofu, cubed

Dressing:

  • 1 cup nutritional yeast flakes
  • 3/4 cup water
  • 1/4 cup tamari or soy sauce
  • 1/2 cup apple cider vinegar
  • 2 cloves garlic, crushed
  • 2 tbs fresh ginger
  • 1/2 cups olive oil
  • 2 tbsp tahini paste
  • 2 tbs almond butter

Method:

  • Sauté tofu cubes in a skillet.
  • Combine nutritional yeast flakes, water, tamari or soy sauce, apple cider vinegar, tahini, almond butter and crushed garlic in blender to prepare the dressing.
  • Add oil in a steady stream. (You will have leftover dressing to use again.)
  • Assemble 4 bowls, top with beets, carrots, spinach leaves, almonds and sautéed tofu cubes.
  • Drizzle bowls with dressing.
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Smoked Salmon & Halibut Chowder Recipe

Halibut & Salmon Chowder Recipe

Many people may not realize this but salmon is excellent food for your brain. It contains omega-3 fats in a ready-made form (EPA and DHA) that’s easily digestible, which is good because our bodies cannot produce EPA or DHA and so they must be obtained through diet. These fats are important for healthy brain function, the heart, joints and general well-being and can be found in trout, mackerel, herring, sardines, pilchards, kippers and, of course, salmon. It should also be noted that low DHA levels have been linked to a higher risk of developing Alzheimer’s disease and memory loss so be sure to eat your oily fish! Here’s one recipe that we love. It serves eight people or you can freeze it and reheat at your leisure.

Smoked Salmon & Halibut Chowder Recipe

Ingredients & Method:

  • 2 cups fennel, diced
  • 2 cups celery, diced
  • 2 cups carrots, diced
  • 2 cups onion, diced
  • 2 cups sweet potato, diced
  • 1 cup peppers, diced
  • 4 garlic cloves
  • 2 Tbsp olive oil
  • ¼ cup tamari
  • 1/8 cup Braggs
  • 1 teaspoon black pepper
  • 1 ½ cups fresh dill, chopped fine
  • 1 tsp liquid smoke
  • 2 cubes veg or chicken stock, blended
  • 1 small can or 5 1/2 oz tomato paste
  • zest of 1 lemon
  • juice of 2 lemons
  • 1/2 cup of tofutti (dairy free) sour cream
  • 4-5 oz fish (wild Pacific salmon and halibut) per person
  • 8 cups stock

Sauté the vegetables in the olive oil. Move them to a large pot and add the rest of the ingredients. Let simmer until fish is cooked through then enjoy!

Loki Dip Recipe

Loki Dip Recipe

This snack recipe is a guest favourite! Our famous Loki Dip is a perfect snack that is tasty, packed with protein and will curb an afternoon craving. Enjoy with fresh seasonal vegetables.

Ingredients

  • 2/3 c. olive oil
  • 1 c. nutritional yeast flakes
  • 2 c. hemp hearts
  • 1 Tbs. wheat-free tamari
  • 2 Tbs. Braggs liquid aminos
  • ¼ c. apple cider vinegar
  • 2 Tbs. dark balsamic vinegar
  • 2 Tbs. red wine vinegar
  • 1/3 c. tomato paste
  • 1 large clove garlic minced
  • 1 medium onion, chopped
  • ½ tsp. basil
  • ½ tsp. thyme
  • ½ tsp. marjoram
  • 1 tsp. chilli powder
  • 1½ Tbs. agave nectar or honey

Directions

  • Blend well using a Vitamix blender. 
  • Refrigerate until serving. 
  • Enjoy!

To download more Mountain Trek recipes and to get the shopping list for this recipe, download our Habits 2 Health App now. 

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Fiesta Salad with Chicken Recipe

Fiesta-chicken-salad-recipe

Visit your local farmers market and buy all the seasonal ingredients for this fresh and tasty salad recipe. We always recommend you go organic for your produce and meat. This particular recipe serves four. Enjoy!

Chicken & Marinade

16 oz. chicken breast
1 Tbs. grapeseed oil
1 Tbs. lemon juice
½ Tbs. dijon mustard
1 tsp. maple syrup
½ Tbs. yogurt
Pinch dried coriander

Cut chicken into bite-sized pieces. Combine all other ingredients and marinate the chicken within for 1 hour. Sauté & cool.

Salad

1½ c. cauliflower – florettes – blanched lightly
1½ c. celery – diced
1/3 c. red onion – finely diced
½ c. cubed radishes
6 Tbs. dried cranberries
1 c. red pepper – cubed
1½ c. cucumber – cubed
Cherry tomatoes
Organic mixed greens

Combine all and then gently add cooked, marinaded chicken.

Dressing
3 Tbs. oil
3 Tbs. lemon juice
1 Tbs. vegennaise or mayo of your choice
½ Tbs. agave
½ tsp. cumin
¼ tsp. coriander
Makes ½ cup

Combine above ingredients and pour over salad. At Mountain Trek we use the following portions:

  • Women: 1 ½ Tbs. dressing & 1 ½ cup salad
  • Men: 2 Tbs. dressing & 2 cups salad
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Vietnamese Salad with Steak

Vietnamese Salad with Steak Recipe

Barbecue season has arrived and with it comes delicious grilling recipes such as the one below that incorporates Vietnamese salad, a yummy take on a traditional green salad that incorporates a chilli-seasoned dressing. Invite your friends over and serve them the following and they’ll be sure to talk about it for weeks afterwards.

If steak isn’t your preference, you can swap the protein out for free-range organic chicken or the vegetarian selection of your choice, such as tofu or even portobello mushrooms. (Just be sure to include protein-rich vegetables in the salad such as spinach or broccoli.) The following amounts are enough to serve 8 people.

 

Marinade & Dressing Ingredients

  • 1⁄4 c. tamari
  • 1⁄4 c. grapeseed oil
  • 1/2 c. lime juice – freshly squeezed
  • 1⁄4 c. water
  • 4 tbsp sugar – raw
  • 4 tbsp minced garlic
  • 4 tsp chili paste

Whisk together all the above ingredients. Use 1/4 cup for marinade and the rest for salad dressing.

 

Steak preparation:

Get the best-quality organic sirloin steak – we recommend serving about five ounces of steak for each guest. Marinade the steak for a minimum of 30 minutes. If using a plate or glass bowl to marinade, be sure to turn halfway through marinating time.

Use barbecue to cook stead until its medium rare. Let rest 5 minutes and then slice thinly at an angle. Alternatively cut the steak and place on skewers before barbecuing.

Salad Ingredients: 

  • 8 c. mixed greens
  • 1 c. fresh basil leaves – julienned
  • 1 c. fresh cilantro – julienned
  • 2 c. red onion – finely diced
  • 6 c. snap peas
  • 6 c. English cucumbers – with peel – julienned
  • 6 c. carrots – julienned – blanched
  • Cashews dry roasted – unsalted (for topping) – chopped

 

Mix greens, basil and cilantro, onion, cucumber, snap peas, and carrots. Top with sliced steak and drizzle salad dressing over top. Sprinkle with chopped toasted cashews.

Salmon & Halibut Cakes

Salmon & Halibut Fish Cakes Recipe

We love fresh fish! It’s that time of year when fresh and wild halibut and salmon are in season. Try this light and crunchy recipe. It’s perfect for dinner on a warm evening or serving to your guests when entertaining throughout the summer months.  It’s healthy and delicious! Serve over a bed of salad greens with vinaigrette.

  • 8 oz. halibut
  • 8 oz. sockeye salmon
  • Pinch salt
  • pinch freshly ground pepper
  • 1⁄2 c. bread crumbs
  • 1⁄2 c. organic mayo
  • 1 Tbs. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1 egg
  • 1⁄4 c. finely chopped green onion
  • 1 Tbs. chopped fresh dill
  • 2 Tbs. finely grated carrot
  • 2 Tbs. finely chopped celery
  • 1⁄4 tsp. lemon zest
  • 1/3 c. fine cornmeal – for coating
  • Pinch salt
  • Small shake of cayenne
  • Olive oil spray

Lightly season fish with salt and pepper and bake until just opaque. Remove and cool slightly. Combine remaining ingredients and add flaked fish and finely chopped scallops. Toss lightly. Form into 6 cakes, lightly coating with the seasoned cornmeal. Place into greased baking pan and spray with olive oil spray (or brush with olive oil). Bake for 15-20 minutes. Serve with homemade yogurt tartar sauce.

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Cinnamon Granola Recipe

Recipe for Cinnamon Granola

This delicious, gluten-free Cinnamon Granola recipe is perfect for breakfast because it’s easy to make and can be stored for weeks. The ingredient list below is enough to make eight servings.

Ingredients:

2 ¼ cups rolled oats (certified gluten free)
¼ cup slivered almonds
¼ cup pumpkin seeds
½ cup sunflower seeds
2 tbsp grapeseed oil
2 tbsp maple syrup
¼ tsp almond extract
½ tbsp pure vanilla extract
1 tbsp cinnamon

Directions:

  • Preheat oven to 325°F
  • Mix grains, nuts and seeds together on a large baking tray
  • Combine remaining ingredients together in a saucepan and heat briefly
  • Pour over nut/oat mixture and toss well to coat
  • Bake for 45 minutes until lightly toasted. Stir every 15 minutes to brown evenly
  • Cool before storing in airtight container