Spa Blog: Articles, Tips, Best of Lists, Promotions and Recipes

Turkey Burgers with Fig Salsa

Summer Turkey Burgers - The Oaks at Ojai Christine Denney, the chef for the Oaks at Ojai health spa in California, created this guest-favorite Turkey Burgers with Fig Salsa entree. This is a versatile recipe — it can be used to make a hand-held burger, or as meatballs with dip for a nice snack and appetizer, or even as a tasty salad with fig dressing.
August 19, 2016 |

Red Mountain Spa Sonoran Fish Tacos

Red Mountain Sonoran Fish Tacos These delicious Sonoran Fish Tacos are courtesy of Red Mountain Resort in Utah.  They are in the Sonoran Style, which in this case means a soft corn tortilla, not fried, and milder flavors. The Mexican State of Sonora shares a border with Arizona, and unlike the corn-tortilla based favorite recipes in Mexico, Sonoran Style tacos are usually soft, often in a flour tortilla, and tend to have green sauces and less heat. Here, Red Mountain keeps the corn tortilla, but features the traditional soft style and tasty green avocado sauce.
July 27, 2016 |

Pritikin Chicken in Sweet Chili Sauce Recipe

Pritikin Chicken in Sweet Chili Sauce The Pritikin Eating Plan recommends and incorporates the healthiest animal food choices — omega-3-rich fish, lean protein like chicken and turkey, and vibrant flavors with fruit and vegetables, making the most of spices and bold flavors. This popular Pritikin Chicken in Sweet Chili Sauce dish is delicious served for dinner, and makes great leftovers at work the following day. Chop your leftover entree into a large lettuce leaf for a delicious summer salad roll or wrap.
June 28, 2016 |

Grilled Chicken Chimichurri

Oaks Chicken Chimichurri Chimichurri sauce is to Latin Americans what Ketchup is to Americans. This colorful and vibrant sauce has it origins in Argentina and Uruguay and is influenced by Mediterranean pestos.
June 19, 2016 |

Dolphin Island Brown Rice and Fresh Fish Salad

Brown Rice and Fresh Fish Salad This delicious recipe for Brown Rice and Fresh Fish Salad was presented by Michel Louws as part of the MasterChef Masterclass presented on Dolphin Island in Fiji.   Don’t be intimidated by the steps and list of ingredients.  This vibrant, healthy, colorful and fresh salad is worth every bite.  That said, we made this without the crab (not in season) and used just fresh fish, and it was superb.  
April 30, 2016 |

Low Fat Oven-Baked Blackened Tilapia

Blackened Tilapia This recipe for Blackened Tilapia is very simple — you’ll just need fresh fish from the market and a bit of your favorite cajun seasoning and dinner is on the table in under 30 minutes.  It’s more of a method than a recipe.  Start in a skillet to get that crusty exterior, and finish in an oven to avoid having to saute in too much fat.
April 16, 2016 |

Cauliflower Flatbread with Pesto

Oaks Spa Cauliflower Christine Denney, the chef for the Oaks at Ojai health spa in California, created this guest-favorite Cauliflower Flatbread with Pesto entree as an alternative to flour based pizzas and focaccia. You can find it in the Recipes from the Heart cookbook available the spa.  Terrific for lunch or make it an entree by topping it with tomato sauce and your choice of other toppings, such as sautéed mushrooms and onions, and dusted with a bit of parmesan or cheese of your choice. 
March 19, 2016 |

Ananda Spa Whole Wheat Spaghetti with Bolognese

whole wheat spaghetti with bolognese This whole dinner entree is courtesy of Ananda Spa in the Himalayas. The executive Chef, Narenda Sharma, carefully creates recipes for guests which feature wholesome ingredients like whole grains, locally sourced vegetables and hand picked herbs and spices.  In this recipe for Whole Wheat Spaghetti and Soya Bolognese, he uses soya nuggets, a meat substitute and savory vegetables to create a rich and savory tomato sauce.
February 5, 2016 |

Braised Beef with Green Beans | Movara Fitness Resort

Braised Beef with Butternut Squash This lower fat but rich and hearty meal of Braised Beef with Green Beans and Butternut Squash is perfect after a long day spent hiking and biking.  The butternut squash “noodles” are sweet and creamy and the green beans from your summer garden or produce stand are crisp and fresh tasting.  This recipe is courtesy of the Executive Chef Sam Baker of Movara Fitness Resort in Utah.  Sign up for the Movara Newsletter to enjoy tasty and nutritious recipes every month.
July 17, 2015 |

Miraval Caprese Flatbread

Mirval Caprese FlatBread You can streamline this recipe by skipping the fresh dough and instead splitting open pita bread rounds at the seam, separating each into an entire round of 1 layer. These bake up very crisp. We’ve also used 1 sheet of lavash, which also gets very crisp.
June 14, 2015 |

Lake Austin Spa New Orleans-Style Barbecue Shrimp

BBQ Shrimp by Sura Nualpradid Terry Conlan is a chef at Lake Austin Spa Resort in Texas and author of Fresh: Healthy Cooking and Living from Lake Austin Spa Resort (Favorite Recipe Press, 2003).  She developed this recipe for spicy style barbecue shrimp with a wonderful sauce.  There is no fatty cream or yogurt in the sauce, but you’ll be surprised at the thick and rich texture of this low calorie entree. This is a messy peel-and-eat style meal, so serve it outside on the patio, with plenty of napkins and glass of cold cucumber water.
June 10, 2015 |

Mountain Trek Cedar Planked Teriyaki Salmon

Teriyaki Salmon The right food combinations at the right time of day can create high energy and metabolic levels. Mountain Trek chefs and nutritionist together create meals that work, including this Mountain Trek Gluten Cedar Planked Teriyaki Salmon served to guests for dinner.    This delicious recipe is perfect for a summer barbecue. Serve it for Father’s Day or a special occasion dinner.  Leftovers are delicious served on top a cold salad.
June 7, 2015 |

Pritikin Berry Balsamic Glazed Salmon

Berry Balsamic Salmon This beautiful entree looks impressive, no?  It’s so simple to create both from fresh salmon and berries, or even a frozen fillet and a bag of frozen berries you keep on hand! This Berry Balsamic Glazed Salmon is both an elegant dinner or a wonderful lunch entree for a spa day.   Serve it with a tangle wilted spinach, which pairs well with both the berries and the balsamic flavors.  Another tip? Save the leftovers and toss the fish and glaze over fresh baby spinach leaves for a berry balsamic salmon salad.
May 16, 2015 |

Cranwell Resort & Spa Lemongrass Poached Halibut

Lemongrass Poached Halibut Cranwell Resort Executive Chef created this Lemongrass Poached Halibut to serve at the resort’s Wyndhurst at the Mansion and it’s already a seasonal favorite.   “I love trying new things out in the kitchen and putting ingredients together that I know work well and compliment each other.” 
May 11, 2015 |

Pritikin Mustard Glazed Salmon

pritikin mustard glazed salmon So simple but so gourmet! This Mustard Glazed Salmon entree can be either a weeknight dish that makes you feel it’s the weekend, or, a special meal for Mother’s Day or a Birthday Celebration! Serve with a quick-and-easy whole grain like quinoa or couscous, or a microwaved baked potato, plus a nice big green salad.
May 8, 2015 |

Tempeh Curry with Cauliflower and Potatoes

Tempeh-Curry Blum Center for Health (located just moments from Doral Arrowwood Hotel Conference Center in Rye Brook, New York) uses their expertise in Food as Medicine, Mind.Body.Spirit and Functional Medicine to custom design your treatment program. Classes offered include Nutrition in the Kitchen as well as cooking gluten free, and cooking with children.
March 8, 2015 |

Turkey Meatballs Al Forno

Turkey Meatballs This recipe for Turkey Meatballs Al Forno is a perfect cold weather comfort food dish. Courtesy of California Health & Longevity Institute® near Los Angeles, the Institute offers a holistic approach to healthy living that unites renowned experts in the fields of Medicine, Nutrition, Fitness, Life Balance and Spa.
March 7, 2015 |

Rosemary Garlic Grilled Chicken

rosemary chicken When refined sugar is reduced or eliminated from your diet, your body will reward you with glowing skin, better sleep, stabilized blood sugar, weight loss, and more.   This recipe for Rosemary Garlic Grilled Chicken is part of Betsy Carter’s 3 Day Plan to Kick the Sugar Habit. 
February 23, 2015 |

Sweet and Spicy Wings | Movara Fitness Resort

Sweet and Spicy Wings If you are an Hot Wings fan, you will love this healthier version with a savory sweete and spicy glaze, courtesy of the Executive Chef Sam Baker of Movara Fitness Resort in Utah. These Sweet and Spicy Wings are just 88 calories each and great for Super Bowl parties, picnics, pool-side snacks, or even to tote to work for lunch — they reheat well.   Sign up for the Movara Newsletter to enjoy tasty and nutritious recipes every month.
January 15, 2015 |

Turkey Chili Con Carne with Vegetarian Option

Chili con carne and red peppers Does your family serve Turkey or Ham for your holiday dinner?    In my family, my youth was spent eating Turkey on Christmas evening.  As we grew older and began to have a voice in the matter, we realized we were essentially creating the same meal for Christmas, as we’d created for Thanksgiving — a Turkey, Stuffing, and Yam dinner — so we changed it up and while we still go with tradition, its Turkey for Thanksgiving, and Baked Ham for Christmas. What do you do with leftovers besides sandwiches?  Well, Turkey Soup was always a big one, and Ham Sandwiches. …
November 8, 2014 |

Curried Salmon Meatballs with Coconut Sauce

salmon meatballs  This tasty seafood recipe was created by the Chef of The Narrows Restaurant at the Shore Lodge & Spa in McCall, Idaho, for it’s first ever April 2014 Shore Lodge Culinary Festival. The three-day event celebrated all things epicurean and saw acclaimed chefs competing in a Chopped-style “Culinary King of the Mountain” competition.  This recipe is one of the best results.
November 6, 2014 |

Gluten Free BBQ Chicken Pizza

BBQ Chicken Pizza  This summery BBQ Chicken Pizza relies on prepared gluten free pizza crusts, however, it’s just as easy to make it with other light crusts for those who can tolerate wheat.  For instance, two small whole wheat pita breads can stand in for the pizza crust, here, or a piece of whole wheat Naan bread.
July 3, 2014 |

Smothered Chicken Burrito

Smothered Chicken Burrito This guest favorite savory dinner entree is a satisfying meal after a day of vigorous activity.  Now that we are in the summer months with swimming, hiking and biking ruling the day, you can afford a hearty supper like this Smothered Chicken Burrito.  While the list of ingredients looks longish, it actually isn’t if you take advantage of a summer barbecue and the bounty from your summer garden or local Farmer’s Market.  If you have friends and neighbors with extra squash and peppers, take them!   Just grill a few pieces of extra chicken and vegetables from your BBQ night…
July 3, 2014 |

Chicken with Lemon and Prosciutto

Spa Index Chicken with Lemon and Prosciuto High protein chicken breasts sauteed in lite buttery spread and lime juice, with herbs. A simple and lite supper. This is a perfect entree for both a single person and a family because it’s just as easy to make a serving for one, as it is for many.
March 13, 2014 |

Grilled Turkey Saltimbocca

Grilled-Turkey-Saltimbocca1[1] This delicious high protein and low fat Grilled Turkey Saltimbocca makes a wonderfully quick weeknight supper, and leftovers are a delicious sandwich or wrap the following day. With a few elegant side dishes, it can easily be presented for a romantic meal. The flavor is greatly enhanced by the thinly sliced prosciutto. A little goes a long way, which is so rewarding when cooking light.
August 30, 2013 |

Heart Healthy Chicken Fruit Salad

Heart Healthy Chicken Salad This Heart Healthy Chicken Fruit Salad by Cardiology Associates is full of chunky chicken, tasty pineapple, sweet grapes, and a low fat dressing.  Serve at your spa party, or, take it to  work for lunch with low fat crackers or pita bread.
April 15, 2013 |

Canyon Ranch Teriyaki Steak

teriyaki steak When we were teenagers, going out for dinner to have teriyaki steak was fun and a novelty.  This was in the hey day of the Polynesian influence in restaurants and decor in sunny California, with flaming cocktails served along side entrees that only had a modicum of authenticity, but were colorful and fun.   As we grew older and began to appreciate a fine steak sans toppings, teriyaki steak, with its thick sugary glaze,  became a thing of the past.   Fortunately grilling and cooking has evolved again and now you get the both of best worlds — a grilled steak with…
March 29, 2013 |

Maple Glazed Salmon

Maple-Glazed-Salmon This recipe for Maple Glazed Salmon is courtesy of Green Mountain at Fox Run, Vermont, a for-women-only health and weight loss retreat. We have made this countless times, always to great applause.
March 24, 2013 |

Chicken Tenders DiSpirito

Biggest-Loser-Chicken-Tenders Chef Rocco DiSpirito shows how to make this Southern favorite Chicken Tenders, without the fat.   Your family will love this recipe, and it totes well to pot lucks, lunches at work, picnics in the park, and road trips.  No one doesn’t love chicken fingers.
March 1, 2013 |

Structure House Shrimp and Salmon Pasta

Shrimp Mushroom Pasta Structure House in Durham, North Carolina is a respected residential weight loss program founded upon the philosophy that achieving and maintaining weight loss goals is the result of changing the way overweight individuals think about nutrition, exercise and the role food plays in their lives.   This recipe is popular with guests as a hearty pasta and seafood lunch ideal for after a morning of exercise, hiking, or swimming.
February 13, 2013 |

Vegetarian Chili

Vegetarian-Chili This is a great one-pot meal that you can whip up for a party or stash in the freezer for those chilly winter days. The mix of beans make this high in protein and fiber and the spices are loaded with healing properties. Top the chili with slices of avocado for some healthy fat or serve it over brown rice.
January 23, 2013 |

Biggest Loser Chicken Cordon Bleu

Chicken Cordon Bleu The translation of the French term “Cordon Bleu” is “blue ribbon” — something special and of top quality.  The blue-ribbon method for Chicken Cordon Bleu (although Veal Cordon Bleu is more traditional),  calls for a chicken cutlet , pounded very thin and wrapped around a thin slice of ham or prosciutto, a thin slice of Swiss Cheese, and then breaded and pan fried in butter or oil. This combination of flavors is a winner indeed, but this dish can be a calorie power-house. Fortunately, this is an easy dish to adapt to a healthier lifestyle, and Biggest Loser Resorts have…
January 14, 2013 |

Red Mountain Spa Shrimp Diablo

shrimp diablo The Essential Retreat at Red Mountain Resort in Utah includes daily guided hiking, three healthy gourmet meals from a full menu, fitness classes,  wellness discussions and cooking demonstrations, use of the resort amenities, including bikes and the inspiration trail, and complimentary Wi-Fi.    Can’t visit just yet?  Try one of the resort’s popular recipes. Shrimp Diablo Red Mountain Spa is a fiery dish sure to warm you up on a cold or rainy evening.  
January 11, 2013 |

Chicken Caesar Pita Pizza

chicken caesar pita pizza 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 Caesar Pita Pizza, are included in your Red Mountain spa program, and are guaranteed to be satisfying and energizing.
May 23, 2012 |

Crab Pot Pie

Crab Pot Pie Not all of our recipes are necessarily geared to low calorie, low fat, or other dietary restrictions.  Sometimes a hearty meal at a spa hotel is comfort food, such as this one.  While this is not a low-calorie entree, it doesn’t have the heavy cream typical of many pot pies, and, you can easily adapt by using reduced calorie butter spread in place of the butter, and, philo dough or puff pastry sheets (as shown) in place of the more fat lade pie crust. It is a reader favorite dish at a popular Northern California spa hotel — the Little…
November 28, 2011 |

Biggest Loser Chicken Salad Lettuce Cups

Biggest-Loser-Chicken-Wraps[1] Don’t let the long list of ingredients deter you from making this savory wrap.  It’s worth it, plus, it has great protein calories and is very satisfying.   It’s fun to make with friends.  Buy a bottle of white wine and settle in to make this as a fun friends in the kitchen party. Use very cold and crisp lettuce to give a nice crunch to this hand-held lunch treat.
May 16, 2011 |

Mini Meat Loaves

Mini-Meatloaves Mini Meat Loaves are a tasty dish to serve the family. They pack well for work and school lunches, and sliced thin and served on a Bagel Thin or Pita Pocket, make nice sandwiches as well.
January 10, 2011 |

Spinach Ham Quiche with Vegetarian Option

Spinach Quiche This started life as a Vegetarian Spinach Quiche recipe for the now closed Mandala Wellness Retreat in Georgia. Each Monday night the hosts gathered with friends to make a Vegetarian Supper and this was voted the best spinach quiche recipe. We updated it with fresh spinach leaves in place of frozen and chopped cooked ham, but either with meat or vegetarian, it’s a winner.
April 19, 2010 |

Pearson’s Pond Hot and Healthy Ham Quiche

Ham Quiche Prize-winning quiche from the kitchen of Pearson’s Pond Luxury Bed and Breakfast Inn and Garden Spa in Juneau, Alaska — used in their Healthy Start Spa Program in Alaska. This is especially good for those with low tolerance for lactose, cholesterol, and fat. This is very quick to fix and holds over well. Delicious served at any meal (with fruit at breakfast or salad for lunch and dinner). Can easily be used as appetizer when cut in cubes or formed in bite size muffin pans.
June 25, 2008 |
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