Spa Flyer: Blog for spa enthusiasts by SpaIndex.com

SpaFlyer Sunday Brunch: Peach Floats

This refreshing beverage courtesy of the Mayo Clinic is made with peaches, vanilla ice milk, club soda — a carbonated water that is the forerunner of sugary soda pop -- whipped topping, and nutmeg, for a cool treat with summer flavor. This float is a good source of calcium.   

The recipe calls for canned peaches, however, we used fresh peaches from our local fruit stand, and avoided the sugary syrup found in the canned variety.  No additional sweetener or liquid was required with our juicy beauties; you'll want to add a bit of apple juice or even light lemonade if your peaches are not as juicy as you'd like.  Get the Recipe

SpaFlyer Sunday Brunch: Cherry Tofu Protein Smoothie

While delicious, we thought the original version of this Cherry Tofu Protein Smoothie was too high in the carbs to protein ratio. With a few simple modifications which didn't detract from the wonderful summer flavor at all, we made this a much more healthful breakfast.

Cherry Tofu Smoothie
Recipe and Photo courtesy of the United Soybean Board

1 cup (10.25 oz.) silken tofu
¼ cup maraschino cherries
¼ cup maraschino cherry juice
½ cup orange juice *
for garnish, 4 maraschino cherries

See High Protein Note, Below *


Combine tofu, ¼ cup maraschino cherries, cherry juice and orange juice in blender container. Blend until smooth. Pour into two 8-ounce glasses. Garnish each glass with two maraschino cherries.    Serves 2.

* Our Modifications:  

We added one scoop of our favorite protein boost UNJURY UNFLAVORED PROTEIN to this smoothie before blending.  Each serving is increased by 40 calories, but adds another 10 grams of protein per serving (one scoop of Unjury = 80 calories, 20 grams of protein, 0 carbs, 0 fat).  Unjury Unflavored adds no flavor, is pleasant and easy to digest. We recommend it highly.  You could use Unjury Chocolate for a "Chocolate Cherry" flavor, or Unjury Vanilla for a "Cherry Vanilla" flavor. 

We also reduced the calories from the juice. On one occasion we used plentiful orange zest and reduced sugar orange juice.  On another occasion we used Tropicana Sugar Free OrangeAde  in place of the orange juice. One 12 oz can has only 5 calories and no carbs, yet is made with real orange juice -- not "flavoring."  It has a sweet orange juice flavor and doesn't taste like your typical "fake powder" mix at all -- we recommend it highly for any recipe that calls for an orange juice flavor, without all those carbs. 

Nutritional Analysis (for the original recipe)

SpaFlyer Sunday Brunch: Watermelon Lemonade

This light and refreshing quencher is perfect for warm summer afternoons by the pool or in the garden.

WATERMELON LEMONADE
Adapted from a recipe by Splenda

7 cups cut-up watermelon cubes, seeded
1/2 cup fresh lemon juice (or use 1 cup of either juice)
1/2 cup fresh lime juice (or use 1 cup of either juice)
1 cup SPLENDA® No Calorie Sweetener, Granular or 24 SPLENDA® No Calorie Sweetener, Packets

PROCESS watermelon cubes in a food processor, in batches if necessary, until smooth. Press mixture through a sieve into a pitcher; discard solids. (You should have about 3 cups watermelon juice.)

ADD the lemon juice and SPLENDA® Granular or SPLENDA® Packets, stirring until SPLENDA® dissolves. Serve over ice.

One serving: 3/4 cup. Serves 5.

 

SpaFlyer Sunday Brunch: Green Mountain Granola

Green Mountain Granola
Courtesy of Green Mountain at Fox Run, Vermont

(Makes 12 ¼-cup servings)

Banish the breakfast blahs! Enjoy this favorite from the Green Mountain kitchens for a hearty, healthy start to your day.

1 1/2 cups old fashioned rolled oats
1 cup chopped pecans
1/4 cup raw sunflower seeds
1/4 cup coconut (optional)
3 tablespoons brown sugar*
3 tablespoons maple syrup*
2 tablespoons canola oil
1/4 teaspoon salt
3/4 cup raisins

Preheat oven to 250°F. In a large bowl, combine rolled oats, nuts, sunflower seeds, coconut and brown sugar. In a separate bowl, mix maple syrup, oil and salt; stir into the dry ingredients. Spread mixture out on a rimmed cookie sheet and bake for about 1 hour, stirring every 10 minutes. Remove from the oven and mix in raisins.

Note: you can substitute other nuts for the pecans; craisins or other dried fruit for raisins. Spa Index used Splenda Brown Sugar and Sugar Free Maple Syrup with good results.

SpaFlyer Sunday Brunch: Green Bean and Red Potato Salad

Summer grilling season is here.    The bounty of fresh fruits and vegetables at Farmer's Markets and Produce Stands makes it easy to select healthy and flavorful side dishes to accompany the sizzling steaks, chicken, and hamburgers.  Banish the mayonaise coated potato salad from your picnic table, and try this light, flavorful Green Bean and Red Potato Salad instead, courtesy of Green Mountain at Fox Run in Vermont.

Green Bean and Red Potato Salad
Green Mountain at Fox Run, Vermont
(Makes 4 servings)

Add a few fresh herbs, and this tasty, easy salad can be served warm or cold -- a great accompaniment to grilled chicken or fish.

1 pound small red new potatoes, quartered
1 pound green beans, trimmed and cut in half
3 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
2 tablespoon finely chopped red onion
1 tablespoon chopped chives
2 teaspoons chopped tarragon
1 tablespoon chopped basil
2 tablespoons grated parmesan cheese (optional)

Boil or steam potatoes until tender, about 15 minutes. Drain well. Steam or microwave green beans until crisp-tender (4- 5 minutes). Drain well. Meanwhile in a large bowl, combine oil, lemon juice, lemon zest and chopped onions. Add warm potatoes and green beans to oil-lemon mixture and toss. Add chopped herbs and lightly toss. Top with shaved parmesan cheese, if desired. Serve warm, or refrigerate and serve.

SpaFlyer Sunday Brunch: Roast Portabello Mushroom, Tomato and Fresh Mozzerella Cheese

Presented by Miraval, Life in Balance, Catalina, Arizona.  The addition of roasted portabello mushrooms adds flavor, contrast, texture, but very few calories, to this popular and classic "Caprese Salad", perfect for lunches by the pool, before the warm weather disappears completely.

SpaFlyer Sunday Brunch: Indonesian Mohogany Glazed Chicken and Shrimp

From Lake Austin Spa Resort in Texas comes this Asian Style ‘Surf and Turf’ with a surprising ingredient - brewed tea.  This makes a quick, easy and delicious stir fry dish. One of our readers and a fellow foodie made this dish with soy chicken strips.

Indonesian-Style Mahogany Glazed Chicken and Shrimp

½   cup sherry
¼   cup strong brewed tea
¼   cup pineapple juice
2    tablespoons light soy sauce
2    tablespoons honey
½   teaspoon ground cinnamon
½   teaspoon ground ginger
½   teaspoon black pepper
¼   teaspoon salt
4    (3-ounce) boneless, skinless all-natural chicken
      breasts
1½  tablespoons canola oil
¾    cup sliced red bell pepper
4     green onions, sliced
2     garlic cloves, minced
12   medium shrimp, peeled and deveined
2     tablespoons toasted sliced almonds
¼    cup chopped fresh cilantro leaves

Combine the sherry, tea, pineapple juice, soy sauce and honey in a bowl; mix well and set aside. Combine the cinnamon, ginger, pepper and salt in a bowl; mix well. Rub the spice mixture over the chicken breasts. Heat 1 tablespoon of the canola oil in a heavy skillet over medium-high heat. Sauté the chicken until cooked through; remove and set aside. Add the remaining canola oil to the skillet. Add the bell pepper, green onions, garlic and shrimp; sauté for 1 minute. Add the reserved sherry and tea mixture. Cook until the mixture is reduced by half. Return the chicken to the skillet; top with almonds and cilantro. Cook until heated through. Yield:  4 servings

Nutrients Per Serving:  Cal 327; Prot 22 g; Carbo 40 g; Fat 9 g; 25% Cal from Fat; Sod 485 mg

These and other deliciously healthy recipes are available in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort (available online).

Spa Photo Tour: Casa de Sierra Nevada Spa Resort Culinary School Mexico

 

 

A cluster of historic buildings at the centre of the city, this charming Orient-Express hotel offers the ultimate Mexican destination vacation, spa and culinary experience.

 

The hotel has its own cooking school, Sazon, where you can learn to create traditional Mexican treats.  Sazon at Casa de Sierra Nevada is a Mexican cooking school and boutique, housed in a magnificent 18th century casa in the heart of San Miguel de Allende, a charming colonial town in the highlands of central Mexico. To savor the local cooking at leisure there is a choice of two exceptional restaurants.

 

Laja Spa at the Casa de Sierra Nevada, Mexico, pays tribute to the magnificent Laja River that flows through the mountains in the north and fills the San Miguel Lake.

 

San Miguel de Allende is located in Central Mexico. Mexico City which is 177 miles away. The nearby León Airport is 1 hour and 30 minutes away from the hotel. The Queretaro Airport is just 1 hour from the hotel.   Casa Sierra Nevada offers guests transportation from the airport. 

 

Casa de Sierra Nevada
San Miguel de Allende, Guanajuato, Mexico

SpaFlyer Sunday Brunch: Chicken Poached in Orange Spice Tea

Hilton Head Health Institute’s Healthy Lifestyle program focuses on helping guests lose weight. It's weight loss spa approach is a well-rounded, time-tested program that teaches nutrition, fitness, knowledge, and self-awareness for a total healthy way of living.  One of the popular recipes served at the Institute is this poached chicken, which uses the inventive ingredient of Orange Spice Tea.  After the jump, the recipe.

SpaFlyer Sunday Brunch: Chicken Ceasar Pita Pizza by Red Mountain Spa

At Red Mountain Spa in Utah, guests are educated to increase their awareness of the role of nutrition in the pursuit of optimum health. Changing the way we think about eating and food is the key to success. All meals, such as this delicious Chicken Ceasar Pita Pizza, are included in your Red Mountain spa program, and are guaranteed to be satisfying and energizing.

Recipe follows.