Simple & Savory Fall Faves from Spa Chefs focus on Healthy(er) Choices

Individual Vegetable Pizzetta from Golden Door (Spa)–a savory snack to put a smile even on a meat-lover’s face!

If money and time were as plentiful as the weeds trying to overtake my yard, I’d take cooking classes around the world from culinary master chefs –particularly if they share delectable but low-calorie recipes, and I’d wallow in spa service treatments bent on improving my emotional spirit while unknotting muscles cramped tighter than a woman wearing high heels during a day-long shopping binge across tiled floors.

With the impending escalation of activity that scurries in with Fall, time seems to becomes as stretched thin as a resistance tube just before it snaps harshly apart. Menu selection and preparation becomes as painstakingly deliberate as planning battlefield strategy: how many people, what’s the occasion (school lunches, executive dinner, client meal, tail gating party, or holiday banquet), the budget, the environment, and for goodness sakes, how many different dietary selections should be offered?

Don’t panic. Even if you’re not a gourmet cook, don’t have the budget to hire a caterer, and are way too busy to visit your nearest spa for a recuperative afternoon, I have some good news that may ease your frown lines without having to go for a Botox fix. The chefs from Destination Spa Goup are sharing simple-to-prepare healthy recipes to spruce up your fall menus.

 “The transition from summer to fall can be stressful as a lot of emphasis is placed on events that include food,” says natural health & well-being expert Debra Koerner, Executive  Director of the Destination Spa Group, an organization dedicated to educating the public about the unique wellness and self-improvement opportunities available at Destination Spas.

This is a no-brainer, right? Healthy snacks and meals from Executive Chefs at fancy resort spas whose whole mission is to make you feel as good about what you’re eating as it tastes?

I make my own granola (no salt, no sugar) and have for more years than I wish to share, but I can’t wait to try the Fruit & Nut Bars from Canyon Ranch.

Canyon Ranch (Arizona) – Fruit & Nut Bars 1/2 cup chopped pecans 1/2 cup chopped almonds 3/4 cup honey 2 3/4 cups rolled oats 1/2 cup dried cranberries 3/4 cup dried chopped apples 1/2 cup raisins 1/2 cup sliced dates, about 10 medium 1 teaspoon cinnamon

1. Preheat oven to 325º. Lightly coat a 9 x 13 x 1/2-inch baking sheet with canola oil. Spread nuts on baking sheet and toast lightly for 5 minutes. 2. Warm honey in microwave or over low heat on stovetop to the consistency of a thin syrup. 3. Place nuts in the bowl of a food processor. Chop briefly. Add oats, dried cranberries, dried apples, raisins, dates and cinnamon. Process briefly until all ingredients are chopped. While machine is running, drizzle in warm honey until mixture binds. 4. Lightly spray baking sheet (same one used for nuts) with canola oil. Press mixture into baking sheet. Lightly spray parchment paper with canola oil. Using a rolling pin, roll (over parchment) until mixture is evenly flat on top. Place in freezer for at least 30 minutes. Cut into 16 bars.

Note: For best results, store wrapped or in an airtight container in the refrigerator for up to 1 month. Makes 16 bars, each containing approximately: 190 calories, 36 gm. carbohydrate, 5 gm. fat, 0 mg. cholesterol, 3 gm. protein, 7 mg. sodium, 3 gm. Fiber

Red Mountain Resort & Spa’s Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeño Cornbread & Red Chile Slaw

I’m not going to take up more of your time reading through recipes, but do click on the link for any of these that make your taste buds tingle or your brain buzz. Let me know what you liked best or what you would, or did, differently to the recipe. Eat and enjoy.

Pumpkin Cookies from The Heartland Spa –/

Individual Vegetable Pizzettas from Golden Door —

Parmesan Pita Chips from The Oaks at Ojai —

Quinoa Cookies from Coastal Trek —

Rhubarb Crunch from The Kerr House —

Prickly Pear BBQ Glazed Pork Tenderloin from Red Mountain —

Chili Cheese Burgers and Fries from Lake Austin Spa Resort  —

Teriyaki Chicken from New Life Hiking Spa —

Crunchy Gingered Coleslaw from Birdwing Spa —; @DestinationSpa

Karen Kuzsel is a writer-editor based in the Orlando area who specializes in the hospitality, entertainment, meetings & events industries.  She is a Contributing Editor-Writer for Prevue Magazine and is an active member of ISES and MPI, for which she is on the Membership Advisory Council and the Industry Advisory Council. She writes about food & wine, spas, destinations, venues, meetings & events. A career journalist, Karen has owned magazines, written for newspapers, trade publications, radio and TV. As her alter-ego, Natasha, The Psychic Lady, she is a featured entertainer for corporate and social events.;







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