Posts

Asian Chicken Salad with Thai Dressing

/in /by

salad with chicken and almonds on plate with marble background

This healthy Asian chicken salad with Thai dressing packs some of our favorite flavors and nutrients without the typical carb-load most Asian salads bring to the table. Julienned and finely diced vegetables replace noodles and present extremely well, making this salad a great, lighter option for serving at your next lunch or dinner party. Substitute sliced and grilled portabello mushroom to make it vegetarian.

Ingredients (Serves 4)

  • 1 lb organic, free-range/pasture-raised chicken breast (substitute tofu or portabello mushroom for vegetarian option)

Marinade

  • 1 1/2 Tbs. Tamari or Braggs
  • 1 1/2 Tbs. grapeseed oil
  • 1 Tbs. lemon juice
  • 2 Tbs. orange juice
  • 1/4 tsp. Sriracha Hot Chili Sauce

Salad

  • 4 c. fresh organic greens, plated as a base for the salad
  • 3/4 c. snap peas, cubed
  • 3/4 c. carrots, julienned or finely diced
  • 3/4 c. green beans, blanched
  • 3/4 c. cucumber, diced
  • 1 c. celery, julienned or finely diced
  • 1/3 c. red onion, minced
  • 1/3 c. water chestnuts, sliced and halved
  • 3/4 c. colored pepper, julienned or finely diced
  • 1 orange, 4 slices
  • 1/4 c. lightly toasted slivered almonds
  • 2 Tbs. lightly toasted sesame seeds

Thai Dressing

  • 1/3 c. olive oil
  • 1/2 Tbs. sesame oil
  • 1 Tbs. tamari or Braggs
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. white balsamic vinegar
  • 1 cloves garlic, minced
  • 1 Tbs. minced fresh ginger root
  • ½ tsp. prepared Dijon-style mustard
  • 1 teaspoons honey
  • ground black pepper to taste
  • 1 tsp. orange zest

Preparation Method

  1. Combine all marinade ingredients in a large reusable container.
  2. Slice chicken into 1″ strips and marinate for 45 minutes.
  3. While the chicken marinates, bring a pot of water to a boil. Add the green beans, cooking until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking (blanching)
  4. Prepare the remaining salad ingredients, placing atop a bed of greens. Leave the orange slice, almonds, and sesame seeds until just before serving.
  5. Prepare Thai dressing by combing all ingredients in a blender or food processor.
  6. Saute (or grill, if available) the chicken until cooked through, about 5 minutes per side.
  7. Top salad with chicken, an orange slice, slivered almonds, and sesame seeds, and then dress to taste.
  8. Enjoy!

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Malaysian Lime Coconut Scallops/Whitefish

/in /by

This recipe is full of Malaysian influence; peppery cilantro, zesty lime all coated around succulent scallops or whitefish of your choice, and served with crisp vegetables. This dish is delicious and healthy.

INGREDIENTS (Serves 4)

  • 1 t virgin coconut oil 
  • 1 t sesame oil
  • 1 t ginger, grated or minced
  • 3 cloves garlic, minced 
  • 1 bunch green onions, sliced thin (whites and greens separated)
  • 1/8 t Chinese five spice
  • 1 T Braggs liquid aminos or Tamari 
  • 1 C canned coconut milk 
  • 4 portions white fish (such as halibut, mahi-mahi, or swordfish) or scallops 
  • 4 baby bok choy, quartered 
  • 1 C red onion, sliced thin
  • 1 C red bell pepper, sliced thin 
  • About 20 snap peas
  • 1 t virgin coconut oil
  • 2 T fresh cilantro, chopped fine
  • 1 lemon, zest
  • 1 lime, zest and juice
  • Salt to taste

PREPARATION

  1. Sauté ginger, garlic, green onion whites, and Chinese five-spice in oils
  2. Add coconut milk, and liquid aminos or soy and bring to gentle simmer 
  3. Reserve half of the sauce and set aside
  4. Add the fish or scallops to the simmering sauce to poach
  5. Meanwhile get a wok or large sauté pan very hot, add cooking oil and flash fry bok choy, red onion, red bell pepper, and snap peas
  6. Season vegetables to taste and place on serving dish
  7. When fish or scallops are cooked through, place on top of vegetables
  8. Add reserved sauce back to the remaining cooking sauce, add cilantro, lemon and lime zest, and lime juice, and salt to taste, and pour over seafood and vegetables
  9. Garnish with green onion greens

 

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning health retreat, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. To learn more about the retreat, and how we can help you reset your health, please email us at info@mountaintrek.com or reach out below:

Lotus Prawn Vermicelli

/in /by
Notes
[b]Sauce:[/b][br]Tbs. almond butter[br]¼ tsp. toasted sesame oil[br]large clove garlic[br]¾ Tbs. dried ginger[br]½ Tbs. honey[br]Tbs. lightly packed cilantro[br]½ tsp. lime juice[br]¾ tsp. Chinese hot sauce – watch how hot this stuff is – (different brands)[br]Tbs. tamari[br]½ Tbs. miso[br]½ Tbs. rice wine vinegar[br]Water to thin[br]Blend until smooth, pour into sauce pan and warm gently. Pour over noodles, veggies and prawns and top with toppings.[br][br][br][b]Toppings[/b][br]Roasted Cashews chopped fine (1 tsp. per person)[br]Garnish with chopped fresh mint and cilantro[br]Finely chopped green onions[br][br][br][b]Portions:[/b][br][br] ¼ c. cooked bean thread & 1 ½ c. vegetables per person [br]Women – 4 prawns & 1 ½ Tbs. Sauce, Men – 5 prawns & 2 Tbs. Sauce