Recipes

The Spa Cuisine at Mountain Trek is 5 Star. We are happy to provide some of those great recipes to all.

Pumpkin Bison Chili

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If you’re looking for a hearty chili that will fuel you but not leave you bloated and weighed down, this is the recipe for you. This healthy Pumpkin and Bison Chili recipe is absolutely loaded with everything you want; protein to sustain you, nutrients and fiber to keep you running clean, and flavor so rich you’ll think it was cooked for days. A wonderful dinner or lunch, this chili is also great for fueling on the trail, especially when the temps drop.

Key Ingredients & Their Value To You:

Pumpkin—Rich in vitamin A (245% RDI per cup) and C (16% RDI) to help your immune system, packed with antioxidants alpha-carotene, beta-carotene and beta-cryptoxanthin to help protect your cells and reduce inflammation, and a good nutrient-to-calorie ratio to help regulate weight.

Bison— Protein-rich to provide you sustained energy, high in minerals iron, selenium, and zinc, which aid in blood production, fight free radicals that lead to inflammation, and support our immune system to fight off viruses and bacteria, respectively. Bison is also a leaner meat, so lower in calories to help with weight loss goals.

Black & Kidney Beans—High in fiber to aid our digestion, protein to balance our energy levels, and naturally low in sodium but rich in minerals that decrease blood pressure, such as potassium, calcium, and magnesium.

Cumin—Contains naturally occurring antioxidants that have been proven to help control blood sugar levels, reduce inflammation caused by free radicals, and calm and IBS symptoms you may have.

Ingredients (Serves 6-8)

  • 1 lb ground bison
  • 1 Tbsp oil
  • 1 medium onion, diced
  • ½ C diced carrot
  • ½ C diced celery
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 Tbsp ground cumin
  • 2 Tbsp chilli powder
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 4 C broth of choice
  • 1 (14.5) oz can black beans, drained
  • 1 (14.5) oz can kidney beans, drained
  • 1 (14.5) oz can pumpkin puree
  • 1 (14.5) oz can fire-roasted diced tomatoes with juice
  • ½ C frozen corn kernels
  • ¼ C chopped cilantro
  • 2 Tbsp. lime juice

Instructions

  1. Heat a large pot or dutch oven.
  2. Add the meat, salt, and a ½ cup of water and turn down to low heat.
  3. As the meat cooks, use a wooden spoon or spatula to stir and break up the pieces. When done, drain off the liquid and set the meat aside.
  4. Return the pot back to the stove and heat the oil. Add onions, carrot, celery, and bell pepper and saute until tender, about 5 minutes.
  5. Add spices and garlic and cook for 1 minute more.
  6. Add remaining ingredients except for cilantro and lime juice and stir to combine.
  7. Bring to a boil. Reduce to a simmer, add the meat back in and cook for 1 hour uncovered, stirring every 15-20 minutes.
  8. Remove from the heat, add cilantro and lime juice, check the seasoning and adjust as needed.

 

 

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 Perfect Healthy Thanksgiving Meal

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Healthy thanksgiving dinner on plate

This recipe is the healthiest version of Thanksgiving dinner that we can offer. It’s composed of 5 parts (Herb Roasted Turkey Breast, Dark Cherry Relish, Cauliflower Mash, Brussel Sprouts & Green Beans, and Gluten-Free Stuffing), all amazingly healthy and delicious, and listed below individually, so you can prepare for your big day on your own schedule.

(Serves 4)

Herb Roasted Turkey Breast

Ingredients

  • 1.5lb Turkey breast or tenderloin
  • 2 Tbsp grapeseed oil
  • 2 tsp sage (dry)
  • 2 tsp thyme (dry)
  • ½ Tbsp garlic powder
  • 1.5 tsp salt
  • ½ Tbsp grainy dijon

Instructions

  1. Mix all but turkey ingredients and spread over turkey breast to marinate for a minimum of 1hr.
  2. Roast at 425F, for 20 minutes or until a thermometer inserted into the thickest part reaches 165F.

Dark Cherry Relish

Ingredients

  • 1/2 C water
  • 2 C dark cherries (frozen)
  • ¼ C honey
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 1 Tbsp red wine vinegar
  • Zest and juice of 1 orange

Instructions

  1. Combine all ingredients in a medium saucepot and cook over medium heat, stirring occasionally for 15-20 minutes or until berries have popped and liquid has reduced to a nice consistency.

Cauliflower Mash

Ingredients

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

Instructions

  1. Place cauliflower and salt in a large pot and cover with water, and bring to a boil.
  2. Reduce heat to a medium simmer and cook for 15-20 minutes or until cauliflower is tender/soft.
  3. Drain very well, and let stand for 5 minutes.
  4. 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.
  5. Transfer to a baking dish and re-heat (covered) to serve.

Brussels Sprouts and Green Beans

Ingredients

  • ½ lb cleaned and trimmed green beans
  • ½ lb cleaned and trimmed brussels sprouts
  • ¼ tsp salt
  • 1 Tbsp hemp oil

Instructions

  1. Bring a pot of water to a boil
  2. Blanch veggies for approximately 2 minutes, drain, toss with ¼ tsp salt and hemp oil and serve immediately (can be done up to 15 minutes ahead of time and kept hot).

Gluten-Free Stuffing

Ingredients

  • 2 Tbsp avocado oil
  • 2 C onion diced
  • 1 C mushroom diced
  • 1 C apple, cored and diced
  • ¼ C parsley chopped
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 tsp fresh rosemary
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 C almond flour
  • 3 eggs whisked

Instructions

  1. Preheat the oven to 350F
  2. Heat oil in a cast-iron pan or oven-proof skillet over medium heat.
  3. Add all ingredients through the pepper. Saute until soft, about 7 minutes.
  4. Remove from heat, and stir in almond flour and egg. Bake for 45 minutes and until browned on top.
    *If you don’t have a cast-iron skillet, grease a medium-size baking dish before sautéing ingredients (a 9×9″ works well). After eggs have been added and the mixture is well-stirred, transfer mixture to baking dish. Continue baking as directed.

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:

Asparagus Gazpacho

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A summer and spring fusion comes to life in this bright green healthy lunch soup that is perfect as the weather starts to warm up. Featuring asparagus, a spring vegetable that packs a lot of nutrients into not many calories, this soup will fuel your body and brain without weighing you down. We recommend topping with your favorite protein like salmon, chicken, or tofu to round out this dish. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

Ingredients (Serves 4-6)

  • 2 bunch asparagus (approx. 2 lbs.)
  • 2 T olive oil
  • 1 t white miso paste
  • ¼ t kosher or sea salt
  • 1 T Greek yogurt (optional)

Cooking Instructions

  1. Bring a large pot of water to a boil and prepare an ice bath.
  2. Chop asparagus into ½” to 1” pieces and blanch by placing into boiling water then shocking in ice bath.
  3. Once asparagus is cool, place in blender with 2 T olive oil, 1 t miso paste, and ¼ t salt. Add more cold water from ice bath and ice as needed to get puree moving and achieve desired soup consistency.
  4. Chill until ready to enjoy. Top with your favorite protein (we recommend salmon or tofu) and garnish with Greek yogurt if desired.

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:

Roast Chicken with Cabbage and Herbed Slaw

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Simple meets versatile in this healthy lunch or dinner recipe that is primarily just two ingredients: roast chicken and cabbage. But don’t let its simplicity fool you, this recipe is packed full of nutrients and sure to leave your tastebuds, and stomach, happy. The trick to making this a full meal is preparing the cabbage in two different styles with two different seasoning approaches. On one hand, you have unseasoned cabbage that gets baked underneath the roast chicken, so it cooks down and absorbs flavor. One the other, you have raw cabbage made as a slaw with za’atar, lemon zest and juice, olive oil, and salt. The juxtaposition of flavors and textures—that come from the same ingredient—brings depth to this meal, without a frustrating grocery shop.

A full chicken is immensely versatile, and less intimidating than you may think. One recommendation is to ask your butcher to “spatchcock” your chicken, giving you a head start on this recipe.

Prior to baking, the chicken in this recipe is coated with an immensely flavorful spread featuring turmeric, cumin, ground coriander, ground allspice, salt and olive oil. Then placed directly atop a bed of cabbage, the flavors meld together while baking at 400 F. 

Cabbage is an often overlooked vegetable. Typically unassuming in color, it actually packs quite a nutrient punch. Cabbage actually belongs to the Brassica genus of vegetables, which includes broccoli, cauliflower and kale, rather than the lettuce family like most people think, making it a wonderful addition to any meal, and is certainly Mountain Trek approved. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

Ingredients (Serves 4+)

  • 1 head Cabbage
  • 2 lemons
  • 1 small whole chicken (less than 3 lbs. ideal)
  • 1 t turmeric
  • 1t cumin
  • ½ t ground coriander (optional)
  • ½ t ground allspice (optional)
  • 1t + ½ t kosher or sea salt
  • 2 T + ½ C olive oil
  • 3-5 sprigs dill
  • 5-7 springs parsley
  • 1-3 sprigs mint
  • 1 bunch green onions
  • 2 Tbsp. za’atar seasoning

Cooking Instructions

  1. Heat oven to 400 F.
  2. Slice rounds of whole cabbage about ½” thick until you reach the core. Place 2-3 rounds on a parchment lined sheet pan. Remove and discard core, finely shred remaining cabbage, and reserve in a medium bowl (for your slaw)
  3. Slice 1 lemon into rounds and place on top of cabbage on sheet pan.
  4. Prepare chicken by cutting down one side of the back using kitchen shears or a chef knife. This process will allow you to spread the chicken legs and thighs out and allow for more even cooking (“spatchcock”). Place the chicken skin-side up on top of the cabbage and lemons.
  5. Combine 1 t turmeric, 1 t cumin, ½ t ground coriander, ½ t ground allspice, 1 t salt and 2 T olive oil in small bowl and spread evenly over chicken letting overflow into cabbage base.
  6. Place chicken and cabbage in oven to roast until thickest part of breast registers 165 F on a meat thermometer or breast is white throughout and juices run clear when cut into.
  7. To prepare the slaw, finely chop dill, parsley, and mint and combine with shredded cabbage.
  8. Slice green onions and combine greens only with shredded cabbage.
  9. Season the shredded cabbage with 2 T za’atar, 1 lemon zest and juice, ½ C olive oil, and ½ t salt.
  10. Serve chicken with cooked cabbage and slaw on side.

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:

Chia Za’atar Crusted Miso Salmon with Sautéed Spring Vegetables

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An exotic flavor profile meets healthy and nutritious in this full meal dish created by Chef Jillian. Salmon, a healthy protein rich in omega-3’s and vitamin B, is topped with white miso paste, chia seeds, and za-atar, a dynamic spice blend originating from the Middle East that boasts an incredible range of flavors, textures, and fragrances. Paired with a sautéed medley of rutabaga, radish, green onion, and snap peas—some of our favorite spring vegetables—the nutritional profile of this dish is wonderfully varied, an excellent way to include a wide array of vitamins, minerals, and other nutrients into your diet. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

  • 12 guests will made this recipe alongside our chef and nutritionist during a virtual Supper Club.
  • If you wish to make this meal plant-based, substitute tofu for salmon. Follow all other instructions as written.
  • View more of Chef Jillian’s recipes.

Ingredients (Serves 2-3)

  • ½ t chia seeds
  • ½ t + ¼ t za’atar
  • 1 t white miso paste
  • 1 t + 1 t + 3 T olive oil
  • 2 medium rutabaga*
  • 3-5 radish
  • 1 bunch green onions
  • 1 C snap peas
  • 2 boneless skinless wild salmon filet**
  • 1 lemon
  • 2 C baby greens, loosely packed

*Can sub sweet potato, turnip, or another root vegetable. 

**Can sub chicken, tofu, or other desired fish

Cooking Instructions

  1. Heat oven to 400 F
  2. Combine ½ t chia seeds, ½ t za’atar, 1 t miso paste, and 1 t olive oil and reserve.
  3. Small dice rutabaga, heat a sauté pan with 1 t olive oil over medium heat and sauté rutabaga until tender.
  4. Quarter radish lengthwise and add to rutabaga sauté.
  5. Thinly slice green onions, add whites to rutabaga and reserve greens for garnish.
  6. Slice snap peas into ½” pieces and add to sauté until all vegetables are tender.
  7. Spread miso chia mixture over salmon and bake in oven until a meat thermometer registers 145 or the salmon is light pink throughout.
  8. Combine zest from 1 lemon and ½ the lemon’s juice, 3 T olive oil, and ¼ t za’atar in small bowl to make a vinaigrette.
  9. To serve, warm sauté as necessary, dress greens with vinaigrette and serve with salmon.

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:

Chickpea “Meatballs” with Italian Salsa Verde, Celeriac Parsnip Puree, and Celery Kale Salad

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This chickpea “meatball” recipe is well-rounded, healthy, delicious, nutritious, and plant-based. It’s a wonderful dish any time of the year, but celery root (or “celeriac”) is best enjoyed in the winter and spring when it grows naturally. Celery root is an often underused root vegetable, but with a light celery flavor and potato-like texture, it makes a beautiful silky puree, especially when paired with sweet earthy parsnip. It’s loaded with vitamins and nutrients, is an excellent substitute for potatoes, can be eaten raw, and adds a nice crunch to the salad made in this meal. Pro Tip: coat your celery root with lemon juice or another acid right when you cut into it as it oxidizes and turns brown very quickly. 

This dish uses fresh and dried herbs and spices and showcases how each brings different elements to the table. The result is a simple, yet flavorful meal that is sure to be a family favorite moving forward. At the least, you may never eat mashed potatoes again after having the celeriac parsnip puree!

To bind the chickpea together, this recipe uses a “flax seed egg”, which is more simple than it sounds; flaxseeds soaked in water. Once saturated, the flaxseeds take on an egg-like character, giving your “meatballs” that familiar texture while adding omega 3 and 6 fatty acids without animal protein. Omega 3’s are an essential component of our diet. Learn more about Mountain Trek’s Nutrition Principles.

Notes:

  • 12 guests recently made this recipe alongside our chef and nutritionist during a virtual Supper Club.
  • If you wish to add animal protein to this meal, substitute the chickpeas and flax seeds for 1 lb ground turkey. Follow all other instructions as written.

Ingredients (Serves 2-3)

  • 3 Medium Parsnips
  • 1 Large Celery Root (Celeriac) (can sub rutabaga/other root vegetable/mix of both)
  • 3 Lemons
  • 1 15.5oz can Chickpeas, drained and rinsed.
  • 1 T Flax Seed mixed with 3 T water for 5 minutes.
  • 1 T Nutritional Yeast
  • 1 t dry Italian herbs
  • 1 t Granulated Garlic or Garlic Powder
  • Extra Virgin Olive Oil (1t + ¼ C + 1T used in recipe)
  • 1 oz fresh Parsley (approx. 1 cup loosely packed leaves)
  • 1 oz fresh Basil (approx. 1 cup loosely packed leaves)
  • 1 clove Garlic
  • 1 t Capers, drained and rinsed
  • 1 pinch Red Pepper Flake (optional)
  • 2 C Kale, loosely packed
  • 3 stalks Celery
  • ¼ t Celery Seed (optional)
  • 1 ¼ t Kosher or Sea Salt ( ½ t + ¼ t + ¼ t + ¼ t)

Cooking Instructions

  1. Heat oven to 425 F / 220 C
  2. Peel and small dice the parsnip, place in small pot of water, and bring to boil.
  3. Zest and juice 3 lemons, 1 each into three separate bowls.
  4. Peel celery root. Use a vegetable peeler to shave about ½ C thin pieces into one bowl with lemon juice. Toss to coat and set aside. Small dice remaining celery root and add to boiling water with parsnip.
  5. Cook parsnips and celery root until both are very fork-tender. Remove from heat when done and reserve for finishing later.
  6. Mash chickpeas and combine with soaked flax seeds, nutritional yeast, Italian herbs, 1 t granulated garlic, and ½ t salt in a second bowl of lemon and combine until thoroughly mixed. Form into 8 balls and place on parchment-lined sheet pan. Drizzle with 1 t olive oil. Bake in oven until cooked through (165 or until no longer pink in middle. Approximately 15 minutes)
  7. Finely chop fresh parsley, basil, garlic, capers and red pepper flake (if using) and place in the third bowl with lemon. Add ¼ C olive oil and ¼ t salt and mix thoroughly. Reserve for plating.
  8. Remove tough stems from kale, chop leaves into desired salad-sized pieces and add to bowl with celery root and lemon juice.
  9. Slice celery stalks thinly on a bias and add to kale, celery root, and lemon juice. Add ¼ t salt and ¼ t celery seed (if using) and mix thoroughly with hands. Reserve for plating.
  10. Finish celery root parsnip puree by blending with 1 T olive oil and 1/4 t salt until smooth and creamy. Start at a low speed, raise higher, and use muddler as necessary.
  11. Plate the celery root parsnip puree and meatballs, top the meatballs with the salsa verde and serve the salad to the side.

 

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: