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Coconut Shrimp Curry with Buckwheat and Cabbage Slaw with Lemon Lime Vinaigrette

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This is a quick and approachable dish that is excellent for a complete lunch or dinner. Taking just 45 minutes, but certainly not cutting any corners on flavor and nutrition, this recipe is a great one to make multiple times and experiment with, as it very adaptable—you could substitute the shrimp for chicken, or chickpeas and more vegetables. The buckwheat could also be replaced with cauliflower rice!

Nutritional Powerhouse: Buckwheat is a gluten-free, complex carbohydrate. One of the most abundant minerals in buckwheat is manganese, which is essential for healthy metabolism, growth, development, and your body’s antioxidant defenses.

Expect this recipe to take 45 minutes.

Ingredients (Serves 4)

Curry

  • 1 Tbsp coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp fresh ginger, minced
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp turmeric
  • ¼ tsp cayenne
  • 14.5 oz diced tomato
  • 1 14.5 oz can coconut milk
  • 1 Tbsp coconut oil
  • 1 lb shrimp
  • ½ cup buckwheat
  • 1 lime

Cabbage Slaw

  • 3 Tbsp olive oil
  • 1 tsp tamari
  • 1 lemon, juiced
  • 1 lime, juiced
  • 1 tsp honey
  • ¼ bunch minced cilantro
  • ¼ tsp salt
  • ½ head of cabbage, thin sliced
  • 1 carrot, julienne
  • ½ red bell pepper, julienne
  • 1 bunch green onions, thin sliced

Instructions (45 min)

  • Heat coconut oil over medium in a medium sized saucepan.
  • Add the onions and saute for 5-7 minutes, until soft and starting to brown. Add the garlic, ginger, and spices and stir for 3 minutes until all incorporated together. Add the tomatoes and coconut to the pan and simmer for 15 minutes.
  • While the curry sauce is simmering, prepare the slaw, buckwheat, and shrimp.
  • For the slaw, combine the ingredients from the oil through the salt to make the dressing. Then toss with cabbage, carrot, bell pepper, and green onion. Set aside while you finish the curry.
  • For the buckwheat, rinse ½ cup buckwheat in running water in a sieve until water runs clear. Place in a saucepan with 1 cup of water and bring to a simmer. Simmer covered until liquid has absorbed, about 15 minutes.
  • While the sauce is simmering and buckwheat is cooking, heat a saute pan over medium heat with 1 Tbsp coconut oil.
  • Add the shrimp and sear on each side for 2 minutes. Add the to curry simmer sauce, and cook for another 5 minutes. Add juice from 1 lime.
  • Serve the coconut shrimp curry on the buckwheat with salad on the side.

 

What is Mountain Trek?

Mountain Trek is an award-winning health retreat located in the lush forests of British Columbia, Canada. Founded in 1991, our health reset program helps 16 guests at a time unplug, recharge, reconnect with nature, and roll back years of stress and unhealthy habits. Our nutrition program uses local, organic ingredients and reduces inflammation and balances blood sugar levels and hormones. To learn more about Mountain Trek, and how we can help reset your health, please email us at info@mountaintrek.com or reach out below:

Zucchini & Yam Fritter Benedict with Foamed Hollandaise, Caramelized Onions, Roasted Roma Tomatoes, Applesauce

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This Zucchini & Yam Fritter is a great weekend recipe, when you may have a little more time to put into breakfast. This creative take on eggs benedict satisfies the desire for a hearty breakfast, while keeping you light, with the zucchini yam fritter providing a vegetable substitute for English muffins. And cooking the carmelized onion with broth creates a rich and more unique flavor.

Nutritional Powerhouse: Eggs are a wonderful food for the brain. The yolks are a source of choline, which is associated with reducing inflammation and promoting brain function, like maintaining memory and communications between brain cells.

Ingredients (Serves 4)

Caramelized Onion

  • 1 large onion finely sliced
  • ½ tsp grapeseed oil
  • ½ C vegetable broth

Fritter

  • 1 medium sweet potato, peeled and grated (about .5 lbs)
  • 1 medium zucchini, grated
  • 1 tsp dry dill
  • 1 clove garlic, minced
  • 2 tsp salt
  • 2 large eggs

Foamed Hollandaise

  • 4 egg yolks
  • 1 Tbsp lemon juice
  • 1 Tbsp neutral-flavored oil
  • 2 egg whites

Roasted Roma Tomato

  • 4 Roma tomato
  • ½ Tbsp olive oil
  • ½ tsp thyme
  • 2 cloves garlic, minced
  • 1 Tbsp balsamic vinegar

Applesauce

  • 4 apples of your choice, cored and diced
  • 1 Tbsp maple syrup
  • ½ Tbsp cinnamon
  • ¼ tsp nutmeg
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Pinch sea salt

Poached Eggs

  • 4 eggs
  • 1 Tbsp white vinegar

Instructions (1 hr 15 min)

  1. Preheat the oven to 350 F.
  2. Start with getting the carmelized onions cooking.
  3. Heat a saute pan on medium and add oil. Add onions and a pinch of salt, stir until mixed. Add vegetable broth and cook on low until onions are soft and caramelized.
  4. Remove core from each tomato, and place on a lined and lightly oiled baking sheet. Sprinkle with salt, thyme, garlic, oil, and balsamic. Cook in the oven at 350F for 20 minutes.
  5. For the applesauce, cover the apples with water and bring to a boil. Reduce to a simmer and cook for 15 minutes. Strain out water, and put in a blender with remaining ingredients. Blend on high power until smooth.
  6. Mix the grated fritter vegetables in a large bowl and sprinkle with salt. Mix well and let sit for a few minutes to let the water release. Using a clean dish towel or cheese cloth, squeeze out the excess water. Mix the grated veg with the remaining ingredients.
  7. Portion into patties. Heat a drizzle of avocado or grapeseed oil in a cast iron skillet and add patties to the pan. Cook over medium heat until browned on both sides and vegetables are tender. About 5 minutes on each side. Transfer to the oven to continue baking for 10 minutes while you prepare the rest of the benedict.
  8. For the hollandaise, beat egg whites to stiff peaks and set aside. Whisk egg yolks and lemon juice together over a double boiler to temper. Slowly incorporate oil until emulsified. Fold in egg whites.
  9. Bring a saucepan half full of water to a simmer with the vinegar. Stir the water in a circle to make it swirl. Crack one egg at a time into a bowl, and add to the center of the swirling water. Cook until whites are solid, and then take out of water with a slotted spoon and place to the side.
  10. Place fritter on a plate, and top with caramelized onions. Place poached egg on top of fritter and onion and top with hollandaise. Serve the roasted tomato and applesauce on the side.

 

What is Mountain Trek?

Mountain Trek is the health reset you’ve been looking for. Our award-winning program, immersed in the lush nature of British Columbia, will help you detox, unplug, recharge, and roll back years of stress and unhealthy habits. Our nutrition retreat program will detoxify your gut, remove toxins, shed unwanted pounds, and balance hormones. 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:

Seared Ribeye with Chimmichurri, Cauliflower Mash, & Grilled Vegetables

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This Seared Ribeye with Cauliflower Mash and Vegetables is a simple yet impressive dish, especially with the always-crowd-pleasing chimichurri sauce. Ribeye animal protein provides long lasting energy and satiety, as well as iron and other essential nutrients. The cauliflower mash is a lighter alternative to potato, and is high in antioxidants and phytonutrients (which benefit in fighter cancer), making it an excellent replacement, especially since you will likely not notice a difference. A healthy dose of grilled carrots, broccolini, asparagus, and peppers rounds out this dish, making it a complete meal sure to satisfy both body and brain.

Ingredients (Serves 4)

Ribeye

  • 1.5 lb ribeye steak
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp worcestershire
  • 2 tsp grapeseed oil

Chimichurri

  • 1 shallot, finely chopped
  • 3 garlic cloves, thinly sliced or finely chopped
  • ½ cup red wine vinegar
  • ½ tsp sea salt
  • ½ cup finely chopped cilantro
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Tbsp. finely chopped oregano
  • ½ tsp red chili flakes. You can adjust your use of chili flakes based on your preference.
  • ¾ cup extra-virgin olive oil

Cauliflower Mash

  • 1 head cauliflower, cut into florets
  • 1 tsp salt
  • 1 Tbsp olive oil

Grilled Vegetables

  • 4 mini peppers, halved
  • 1 zucchini, sliced into ½ inch rounds
  • ½ bunch asparagus, tips trimmed
  • 1 bunch broccolini, tips trimmed
  • 3 Tbsp olive oil
  • ½ tsp salt
  • ½ tsp pepper

Instructions:

  1. Make chimichurri by combining all chimichurri ingredients in a bowl. Let flavors blend for at least 1 hour.
  2. Take steaks out of the fridge 30 minutes before cooking and rub with salt, pepper, and worcestershire.
  3. Make Cauliflower mash.
    1. Place cauliflower and salt in a large pot and cover with water, and bring to a boil. Reduce heat to a medium simmer and cook for 15-20 minutes or until cauliflower is tender/soft.
    2. Drain very well, and let stand for 5 minutes.
    3. In a food processor or blender add cauliflower, salt, and olive oil, and puree until smooth. Use a plunger if using a blender to avoid adding excess liquid which will make your mash runny.
    4. Transfer to a baking dish and re-heat (covered) to serve.
  4. Pre-heat oven to 425 F.
  5. After 30 minutes of steaks sitting at room temperature, turn a cast iron or oven safe pan to medium-high heat with oil. Let heat up and then add steaks to the pan. Sear for 4 minutes each side, and then place pan in the oven and let steaks finish 4-6 minutes or until thermometer reads 135F (medium rare), 145F (medium).
  6. Grill vegetables while the steak is in the oven.
    1. Turn the grill to medium heat.
    2. Toss all the vegetables with the oil and salt/pepper
    3. Place on the grill when warmed. Cook on each side for about 3 minutes, until browned and tender.
  7. Plate a large spoonful of cauliflower mash, vegetables, and layer with slices of ribeye. Top with chimichurri and 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:

Easy Chocolate Avocado Pudding

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This simple chocolate pudding takes just 5 minutes to make. It’s decadent and healthy and sure to become your new favorite dessert! It comes compliments of Jenn Keirstead, a Registered Holistic Nutritionist and Mountain Trek’s nutritionist of 15+ years.

Ingredients (Serves 4)

  • 2 ripe avocados, pits removed
  • 4 tablespoons cacao powder
  • 1 tablespoon hemp seeds, optional
  • 1/2 cup unsweetened almond milk
  • 4 tablespoons pure maple syrup
  • 1-2 pinch sea salt

Instructions:

  1. Combine all ingredients in a blender or a food processor and blend until smooth, scraping down the sides in between. Add more milk if needed to help blend.
  2. Taste test it to see if you prefer more chocolate flavor; you can add more cocoa powder, 1 tablespoon at a time, or for more sweetness, or add a splash more maple syrup. Blend until smooth.
  3. Transfer to an airtight container for storing. Refrigerate for up to 4 days.
  4. Serve chilled.

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:

Homemade Bone Broth

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There is no better addition to your recipe arsenal than homemade bone broth. It’s a nutrient-dense addition to a vast number of other recipes, can be used as a cooking/sautéing liquid, and can be consumed on its own as a coffee or tea replacement. Needless to say, it’s versatile, and in the case of the recipe we’re sharing today—which happens to be Mountain Trek’s very own nutritionist’s recipe—deliciously savory. Compliments of Jenn Keirstead, a Registered Holistic Nutritionist and Mountain Trek’s nutritionist of 15+ years, this recipe is packed with so many benefits, including:

  • A highly absorbable source of vitamins + minerals: calcium, magnesium, potassium, and phosphorus, Vitamin A, K2, and minerals like zinc, iron, boron, manganese + selenium.
  • Packed with glucosamine + chondroitin; natural compounds found in connective tissue which supports joint health.
  • Collagen, and lots of it! This turns into gelatin that, when cooked, yields several important amino acids, which are a protein (e.g. building block).
  • Helps maintain digestive health. Bone broth is not only easy to digest, but it may also help in the digestion of other foods. Gelatin binds to the water in your digestive tract, helping food move through your gut easier. It is also believed to help with a condition called “leaky gut” and other inflammatory bowel diseases.
  • Loaded with amino acids glycine and arginine, which have strong anti-inflammatory effects; targeting cancer cells and all areas of internal inflammation.

Equipment Needed

  • Stockpot– at least one large 8 quart stockpot. Or, a large crockpot/slow cooker.
  • Roasting Pans– for the best possible beef bone broth, you need to roast the bones before you boil them.
  • Wire mesh strainer– to strain the delicious broth from the bones and vegetables.

Ingredients

Note: organic is key, so you are pulling out as high of quality nutrients as possible.

  • Grass-fed beef bones, or chicken bones*. NOTES:
    • Knuckles, joints, and marrow bones are best. If you’re unsure, ask your local butcher for the best broth bones and then request that they cut them in half
    • For added flavor incorporate meaty bones, and short ribs.
    • But as high of quality as you are willing to go.
  • 6 carrots
  • 4 stalks celery
  • 2 bay leaves
  • 2 Tbsp apple cider vinegar

*Use an entire organic chicken carcass. After you roast the chicken, and enjoy the meat, use ALL the leftover bones, skin + any fat from cooking. Follow the same method below – except no pre roasting of bones needed.

Instructions:

  1. Preheat oven to 450F and prepare two roasting pans.
  2. Transfer the beef bones and vegetables to the roasting pans. Don’t pile them all on top of each other. Roast for 30 minutes before gently tossing the bones and vegetables, and roasting for an additional 15-30 minutes more.
  3. Transfer the bones and vegetables to the stock pots and scrape up any remaining bits and juices remaining in the roasting pan using a metal spatula and a little water, if needed (don’t worry, all those brown bits add goodness and FLAVOR!).
  4. Fill pot with approximately 10-12 cups water, or until bones and vegetables are fully submerged. Cover the pot and bring to low boil.
  5. Reduce heat to low and simmer, with the lid slightly ajar, skimming any foam, occasionally. Simmer for at least 12 hours, ideally 24 hours (do not leave the stove running overnight. Simply cool and store in the refrigerator and continue to simmer the next day). Add more water if needed to make sure bones and vegetables remain fully submerged.
  6. Once the bones and vegetables have simmered and your broth is ready, you will need to strain the broth through a fine mesh strainer.
  7. Set the broth aside to cool. Pro Tip: Don’t forget about the meat on the bones! Whether you eat the remaining meat in a bowl of soup or in salads, I can almost guarantee that there is a TON of delicious nibbles waiting to be picked from the bones. Don’t let it go to waste! Now, you can discard the meat-free bones and compost the vegetables without guilt.
  8. Transfer broth to the refrigerator and allow broth to cool fully. The result will be a hard, thick layer of fat and a bottom liquid layer that looks like gelatinous brown jello. Pro Tip: Do not discard the top fat layer. It will melt together with the broth when heated and adds serious nutrients and flavor, as well as supporting brain health, immune system function, and hormone balance.
  9. Store your bone broth: Bone broth stores well in the refrigerator for approximately 5 days. If you make a large batch, freeze smaller batches in the freezer for up to 6 months (it reheats perfectly!).

 

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:

The Kootenay Bowl With Prawns

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As fresh as you can get, this healthy and delicious veggie and prawn lunch bowl (which is named after the lake our lodge looks over) is definitely one to add to your routine. Packed full of lean protein, vitamin and mineral rich vegetables, this full meal offers your body and brain a powerhouse of good things, while keeping your body feeling light and trim. To make this bowl even more nutrient dense, try adding cubed avocado, a natural companion to the lightly spiced prawns.

Note: Unfortunately, this recipe is so new that we don’t have an image for it yet! The image above is borrowed from Low Carb Maven to give you an idea of what a veggie packed prawn bowl looks like. You can find her version of this bowl here. We will be publishing our own image for this recipe later in the year.

Ingredients (Serves 4)

  • 24-32 Prawns, sized 21/25, peeled & deveined (serving size: 6 prawns for women (4oz.) 8 for men (5oz))
  • 1/2 C cashews, toasted

Marinade for prawns:

  • 2 Tbsp tamari
  • 2 1/2 Tbsp grape seed oil
  • 2 Tbsp rice vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 3/4 tsp sesame oil
  • Zest and juice of 1/4 lime

Bowl:

  • 4 C spinach or mixed greens
  • 1 C matchstick carrots
  • 1 C sliced peppers
  • 1 C sliced cucumber
  • 1 C daikon julienne
  • 1 C finely sliced red cabbage
  • sprouts for garnish
  • sliced radish for garnish

Dressing:

  • 2 Tbsp nutritional yeast flakes
  • 1 Tbsp lime juice
  • 2 1/2 Tbsp Tamari soy sauce (gluten free)
  • 2 Tbsp rice vinegar
  • 1 cloves garlic minced
  • 1/2 Tbsp fresh ginger minced
  • 1 Tbsp grape seed oil
  • 1 Tbsp hemp oil
  • 1/2 Tbsp sesame oil
  • 1/2 Tbsp agave syrup
  • 1 Tbsp tahini

Instructions:

  1. Preheat oven to 400F. Prepa lined sheet pan
  2. Marinade and Cook Prawns. Blend marinade ingredients and toss prawns in it. Spread prawns and marinade on lined sheet pan. Cook until just done. Once cooked, remove prawns from juice, and refrigerate until ready to use.
  3. Toast cashews. Place cashews in pan on medium heat and stir occasionally until toasted.
  4. Assemble Bowl. Start with 1 C of spinach, then top the salad with little (1/4 C) handfuls of all of the vegetables. Top with prawns and cashews, and garnish with sprouts and sliced radishes.
  5. 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:

Butternut Squash, Black Bean, and Chicken Enchiladas

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Healthy Butternut Squash, Black Bean and Chicken Enchiladas

The words healthy and enchiladas don’t often end up in the same sentence, but with this recipe, it’s impossible to separate the two. These healthy enchiladas (see!) are full of flavor and healthy ingredients, and free from the typical components of Mexican food that cause inflammation and bloating. For instance, this recipe adds unusual ingredients like butternut squash and zucchini and uses cassava flour tortillas instead of wheat or corn. And if you’re wondering where the rice is, you’ll have to keep looking—this recipe forgoes rice but does not miss it. Ample amounts of beans and the hearty vegetables listed above punch above their weight class, giving you that complete mouthful you expect from enchiladas. And if you want to make this recipe 100% plant-based, simply substitute tofu for the chicken and use water instead of chicken broth.

INGREDIENTS (Serves 4-6)

  • 1 lb boneless chicken breast (substitute tofu for plant-based)
  • Salt and pepper to taste
  • 1 Tbsp avocado oil
  • 2 cups chicken broth or water (use water for plant-based)
  • 28 oz. red enchilada sauce (Homemade if possible, but canned if not.)
  • 14 oz. green enchilada sauce (Homemade if possible, but canned if not.)
  • 1 small yellow onion
  • 1 ½ cups cubed butternut squash
  • 1 zucchini, cubed
  • 1 tsp. cumin
  • 1 tsp Mexican oregano (Italian oregano is also fine)
  • ¼ tsp salt
  • 1 can black beans, rinsed
  • 3 Tbsp non-dairy cream cheese (Miyoko brand is our favorite)
  • Cassava tortillas (Siete brand is our favorite)
  • Cashew cheese (homemade or Siete brand is our favorite)
  • Cilantro, chopped
  • 2 Tbsp pumpkin seeds, toasted

COOKING INSTRUCTIONS

  1. Preheat your oven to 400 F
  2. Pat chicken dry with a paper towel and season with salt and pepper on both sides. Let sit at room temp for 10 mins.
  3. In a large oven-safe skillet, heat ½ tablespoon avocado oil and sear the chicken on both sides. Add enough chicken broth or water to the pan until the breasts are ½ covered. Put into the oven and cook for 15-20 minutes or until the internal temperature reaches 165F. Once cooked, take the chicken out of the liquid and let it rest on a cutting board until it is cool enough to shred by hand. Your hands work best for this, you can wear gloves if you prefer or you can shred the chicken with two forks or even in a stand mixer with a paddle attachment.
  4. In two separate pots, reduce each enchilada sauce by bringing to a boil and then turning down to a simmer for 15 minutes or until the sauces have thickened. Stir occasionally to prevent burning.
  5. While the chicken is cooking, heat ½ Tbsp of avocado oil in a skillet. Add the onions and butternut squash to the pan and saute until they begin to soften. Once the squash is al dente and has caramelized a bit, add the zucchini and the spices and mix well. Cook a few minutes until the zucchini has softened and gained a bit of color and add the black beans. Turn off the heat, add the shredded chicken, green enchilada sauce, and the non-dairy cream cheese. Mix well. Taste and adjust seasoning if needed.
  6. To assemble enchiladas, pour a small amount of red enchilada sauce into the bottom of a casserole dish, just enough for a thin layer to coat the bottom. This is so that your enchiladas won’t stick to the bottom. 8×8 works well for 4 enchiladas made with the Siete brand tortillas. If you use a smaller corn tortilla or larger cauliflower tortilla you will need to adjust your dish size accordingly.
  7. On a clean surface, lay out your tortillas and using a spoon, fill each tortilla with about ½ cup of filling depending on your tortilla size. Keep the filling in a line in the center and carefully field over one side of the tortilla over the filling and roll closed so that the seam of the tortilla is on the bottom. Carefully transfer your enchiladas to your dish seam side down. Once your dish is full, pour about ½ a cup of red enchilada sauce on top. You can use more or less depending on how saucy you like them. (There will be sauce and possibly filling leftover depending on how many/how big your tortillas are. These freeze great and will be ready for a quick and easy meal next time!) After the red sauce, drizzle on cashew cheese sauce or shredded cheese of choice. Bake in the oven at 400F uncovered for 15-20 minutes or until everything is bubbling on top and the edges of the tortillas begin to brown. Garnish with chopped cilantro and toasted pumpkin seeds.
  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:

Moroccan Lamb Tagine With Cauliflower Couscous

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INGREDIENTS (Serves 4)

Lamb Tagine

  • 2 lb. boneless lamb shoulder, excess fat trimmed, cut into 1″ pieces Sea salt and pepper to taste 
  • 2 Tbsp. grapeseed oil
  • 1 large yellow onion, chopped
  • 1½” piece fresh ginger, peeled, finely grated
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 3 Tbsp. tomato paste
  • 1 ½ tsp. ground cinnamon
  • 2 tsp. ground cumin
  • ½ tsp. crushed red pepper flakes
  • 2 tsp. ground turmeric
  • 2 tsp. ground coriander
  • 2 tsp. Paprika
  • 1 can diced tomatoes
  • 6 cups water
  • Zest of one small orange
  • ¼ cup golden raisins, chopped prunes or sliced dried apricots ¼ cup slivered almonds, toasted
  • ½ small red onion, thinly sliced
  • 1 cup mint leaves, torn
  • Juice of ½ a lemon

Cauliflower Couscous

  • 1 large head or 2 medium heads of cauliflower, stems and leaves removed. 1 Tbsp olive oil 
  • 1 tsp. Turmeric
  • ½ tsp. Cinnamon
  • ¼ cup slivered almonds, toasted
  • Cilantro
  • Salt to taste

PREPARATION

Lamb Tagine

  1. Pat lamb dry with paper towels, then season on all sides with salt and pepper. Let sit at room temperature for 1 hour. 
  2. Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in batches, cook lamb, turning occasionally, until browned on all sides. Using a slotted spoon, transfer lamb to a plate. Add yellow onion and 2 Tbsp. water the pot and cook, stirring occasionally and scraping browned bits from the bottom of the pot, until the onion is slightly softened, 8–10 minutes. Add ginger, garlic and bay leaves. Cook, stirring occasionally, until garlic is softened.
  3. Return lamb to pot and add tomato paste, cinnamon, cumin, red pepper flakes, turmeric, paprika, and coriander. Cook, stirring occasionally, until mixture is fragrant and tomato paste has darkened and is beginning to stick to the bottom of the pot. Add in orange zest, diced tomatoes, and water and bring to a boil. Reduce heat to medium-low and bring to a bare simmer. Cover partially with lid and cook, stirring occasionally, until lamb is tender and liquid has thickened, 2-3 hrs. About 30 mins before it is done, add in dried fruit and half of the slivered almonds. Stir. When tagine is at the desired thickness and lamb is tender, remove from heat; taste and adjust seasoning with salt.
  4. Toss red onion and mint in a small bowl. Squeeze out the juice from lemon over the mixture, season with salt.

Cauliflower Couscous

  1. Pulse the cauliflower in a food processor to the texture of couscous. Transfer to a mixing bowl and toss with olive oil, salt, and spices. Spread out onto lined baking sheets, no more than ½” thick. Bake at 400-425 for 20-30 minutes (stirring occasionally). The cauliflower should start to brown a little on top and around the edges. Toss in half of the toasted almonds and the juice of ½ of a lemon.

To Serve

  • Serve the lamb tagine on a bed of cauliflower couscous topped with the onion and mint salad. Garnish with fresh cilantro, chopped almonds, and sliced dried apricots.

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:

Huevos Rancheros – A Fast & Delicious Recipe

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Healthy Huevos Rancheros Breakfast

A delicious and healthy breakfast, these Mexican Huevos Rancheros will spice up your typical morning routine. Packed with natural protein, healthy fats, and vitamins, this dish can also be accompanied by a dollop of brown rice for even more lasting energy. Served atop cassava flour tortillas, which are derived from grinding cassava, a gluten-free, low-glycemic index root vegetable rich in vitamin C, this meal is a wonderful, healthy start to your day.

INGREDIENTS (Serves 2-4)

  • 1/2 cup onions
  • 1/2 cup cooked pinto or black beans
  • 1 tsp cumin
  • 1 dash of salt
  • 1 chipotle Tabasco sauce (or favorite hot sauce) dash
  • 1 garlic clove
  • 4 oz diced canned tomatoes
  • 2 oz tinned tomato sauce
  • 1/2 tsp chili powder
  • 2 Tbsp green chilies
  • 1/4 cup cheese, grated (crumbled queso fresco, feta, or other favorite)
  • 1 avocado
  • 2 Tbsp cilantro leaves – chopped finely
  • 4 large eggs
  • 4 cassava flour tortillas

PREPARATION

  1. Sauté half of the onions with the cooked beans, adding cumin, a dash of salt, and a dash of the chipotle sauce. When cooked through, mash and set aside, keeping warm.
  2. Sauté the remaining half of the onion in a small amount of water with the garlic, tomatoes and tomato sauce, chili powder, green chilies, and chipotle.
  3. Scramble or fry the eggs.
  4. Pan fry tortillas until crispy (desired level of crispiness).
  5. Place the tortilla on the plate and layer the bean mixture over the top. Next, layer the egg, and then place the sauce over the top.
  6. Sprinkle with grated cheese.
  7. Garnish with avocado slices and minced cilantro.

 

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: