Posts Tagged ‘Healthy’
Wednesday, June 9th, 2010
Catherine Gleason is a young, successful women living in New York City, who offered to submit an entry on her personal experience traveling with Escape To Shape. Many thanks, Catherine!
I don’t know how else to describe Escape to Shape other than to say it’s like going to stay with your incredibly cool sister and her boyfriend in an exotic city for a week where they know everyone and every thing that’s worth knowing. I’ve now done two of their trips (Cartagena and Marrakech) and while each one is different and unique to the location, there are some staples: a beautiful house, amazing food, great yoga, a packed itinerary, and fantastic company. And despite the fact Erica and Francesco put a ton of effort into making sure each of their trips are flawless and that they’ve secured only the best of the best of everything, you’d never know it as a guest – they make everything seem just that easy. Looking for a good spa in town? They’ve been to a great one – should they make you a reservation? Want a hotel recommendation for your extra night? There is a perfect one right in town and they know the owners. Decided you want to take the afternoon away from the group and do some shopping? They’ll get a driver to take you. Want to do dinner in town one night? They know just the perfect spot – and when you get home, you’ll see it’s given five starts in every magazine.
The locations for Escape to Shape are always a big draw for me, but at the end of the day it is always really important to me who I travel with – after all what good is the location, if your company is aweful? The only thing I can say is that so far I’ve met a number of incredibly smart, accomplished and adventurous women (yes, both of the trips I did were all women) from all sorts of backgrounds. I’ve met women in finance, non-profit, law, consulting, design and decorating and each has her own fascinating story to share. Most of the women come on their own, although the mother/daughter combo seems to be fairly common as well. Whether you come alone or with a group though, I think the type of person who comes to a trip like this is very inclusive and if you’re on your own, you won’t feel ever feel like it.
Now about the “Shape” part… this originally scared me – a lot. I was a afraid I’d spend the entire week starving, so as embarrassed as I am to say this, I’ll admit I snuck a few snacks in my suitcase, just in case… Luckily for me, Erica’s theme when it comes to the food part seems to be more about moderation and portion control, rather than starvation. I’m not going to lie, there were definitely a couple of times when I would have killed for a piece of chocolate, but there were always healthy snacks lying around if we were hungry. Some of the women seem to take the heath part of the trip very seriously, while others much less so. As with everything else on the trip, it’s up to you which side you fall on…
Speaking of optionality, while every activity on these trips is completely 100% optional, there are some things not to be missed. In each location Erica and Francesco arrange for the group to enjoy some of the local attractions. In Cartagena, my favorite day was when we took a lava bath in a volcano followed by a scrub down by some locals in the near-by river. I’ve never heard so many grown women giggle! And in Marrakech it was a daylong hike through the Atlas mountains – complete with home-cooked French fries – that did it for me. But really the stories I remember most were the unplanned things that happened. There was the boat ride when we got stuck in a storm that left all of us huddled under a small canopy laughing as we tried to keep dry. There was the rogue masseuse which spurred hours of discussion around the dinner table. There was the guide who surprised us with a “Happy Congratulations” cake his mom had made for us. There was an impromptu visit to a school in a small Moroccan village. Each of these experiences is why I do these trips.
I signed up for my first Escape to Shape on a whim, and I am so happy I did! So far I have been able to explore two fantastically exotic cities that I wouldn’t have otherwise had the nerve to travel to by myself and I’ve found the perfect balance of luxury, health and adventure that I know will always include a great group of people!
Tags: Cartagena, Escape To Shape, fitness, Healthy, holiday, luxury, Marrakech, retreats, travel, yoga Posted in Beaches, Cartagena, Colombia, Escape To Shape, Marrakech, Nutrition, Pilates, Wellness, Yoga Retreat, fitness, travel, yoga | 2 Comments »
Saturday, January 16th, 2010
Inspired by our upcoming Escape To Napa Valley, California, The Single Gourmet Online once again provides us with a simple, delicious and healthy dish, perfect for one! This classic French dish is full of flavor, especially when you use some of the best California ingredients- a good Napa Valley white wine and some delicious San Francisco sourdough bread for dipping!
Ingredients (serves 1):
1 tablespoon unsalted butter
1/2 shallot, thinly sliced
1 clove garlic, sliced
3/4 pound mussels, well-rinsed & beards removed
1/2 cup white wine
Juice of 1 lemon
1-2 sprigs fresh thyme
1 bay leaf
Salt- to taste
Freshly ground black pepper – to taste
1 tablespoon flat-leaf parsley
Sourdough bread for serving
Directions:
- In a large pot, melt butter over medium heat. Add shallots & cook for 4-5 minutes or until translucent. Add garlic & cook for another 1-2 minutes.
- Add mussels & increase heat to high.
- When mussels start to open, add wine, lemon juice, thyme & bay leaf. Season with salt & pepper & bring to a boil.
- Cover & cook until all muscles open up, about 7-10 minutes.
- Take mussels off heat & discard and unopened ones. Remove stems from thyme & stir in fresh parsley.
- Serve warm with crusty sourdough bread for dipping.
- Enjoy!
Tags: Escape To Shape, Healthy, Napa Valley, Recipes, The Single Gourmet O Posted in California, Escape To Shape, Napa Valley, Nutrition, Recipes, The Single Gourmet Online, Wellness, Yoga Retreat | 4 Comments »
Sunday, January 10th, 2010
We are thrilled that culinary artist and raw food enthusiast Diana Stobo is joining us for our first ever weekend InnerReward’s ESCAPE to Napa Valley January 29-31, 2010. Diana is living proof that her Naked Nourishment lifestyle works- she eats for health, vibrance & beauty- and it pays off, inside & out!
Reminiscent of the classic Bloody Mary, Diana has provided this simple and delicious recipe, which is a wonderful cleansing treat for your palate and for your body. For more nutrition tips & recipes visit Diana’s site (www.dianastobo.com) or ESCAPE with us to Napa Valley, where Diana will be providing us with easy to follow, delicious & healthy raw food recipes along with nutritional tips!
Directions:
2 large tomatoes
1/2 cucumber
1 stalk of celery
1/2 cup spinach
1/4 cup parsley
2 tablespoons yellow onion, diced
2 T lemon juice, freshly squeezed juice of one lemon
pinch cayenne pepper
1/2 teaspoon sea salt, or salt to taste
1 cup purified water
Directions:
Place all ingredients in high speed blender and blend until smooth. If you like it smoother strain through a nut milk bag or strainer. Yummy!

Tags: Escape To Shape, Healthy, Napa Valley, Nutrition, Raw Food, Recipes, Yoga Retreat Posted in Diana Stobo, Inspiration, Nutrition, Raw Food, Recipes, Uncategorized, Wellness, Yoga Retreat, fitness, travel, yoga | 2 Comments »
Tuesday, January 5th, 2010
This is another quick, easy & healthy favorite from Cartagena, although we do serve a carrot and rose petal version of this delicious soup in Marrakech. Noted for its unique flavor and antioxidant properties, the ginger in this recipe meshes well with the sweetness of the carrots and ads flavorful kick!
You can prepare a large batch of this soup – freeze & reheat on the stove top when ready to eat!
Ingredients:
1 tbsp. olive oil
2 pounds carrots, peeled and sliced
½ large onion, chopped
2 garlic cloves, minced
1 small ginger root, peeled and minced
2 cups water or low-sodium chicken broth
2 tbsp. of brown sugar
Toasted pumpkin seeds for garnish
Directions:
1. Steam the carrots in a large pot until tender for 25 to 30 minutes.
2. Remove from the heat and let cool for 10 minutes.
3. While the carrots cook, heat the oil in a large saucepan over medium heat. Add the onion, garlic and ginger, stirring frequently for 6 to 8 minutes, or until everything is soft but not browned.
4. Transfer the carrots to a food processor or blender and add the garlic-ginger mixture. Blend for two to three minutes until smooth.
5. Return to the large saucepan and add 2 tablespoons of brown sugar to sweeten to taste.
6. Top with toasted pumpkin seeds.
7. Serve immediately & Enjoy!
Tags: Colombia, Healthy, Nutrition, Nutritious, Recipes Posted in Cartagena, Colombia, Nutrition, Recipes | 5 Comments »
Thursday, December 24th, 2009
This healthy twist on an American classic was the hit of our healthy Thanksgiving dinner in Cartagena, Colombia. Not only is it delicious, but it is also incredibly easy. Impress your family & friends with the fantastic flavor- they wont miss the fat!
Pumpkin isn’t just tasty, it also provides a number of health benefits. Pumpkin contains dietary fiber, antioxidants, lots of vitamins- including C and A, Omega-3 fatty acids, folate, potassium, and manganese, all at just 79 calories per cup. As such, pumpkin is a great choice for healthy cooking and baking.
Preperation time:5-10 minutes
Cooking time: 60-75 minutes
Makes: two 9-inch pumpkin pies
Ingredients:
- 2 9-inch unbaked pie shells (we made our own
- 2 standard (398 ml) cans pumpkin
- 6 large eggs (equivalent to 7 medium eggs or 8 small)
- 1 cup skim milk
- 1 cup raw organic cane sugar
- 4 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Directions:
- Preheat oven to 425 Fahrenheit
- If pie shells have just come out of the freezer, warm them in the oven for a couple of minutes, just until warm to the touch.*
- Beat eggs lightly with a whisk.
- Add all other ingredients and beat until smooth.
- Pour into pie shells.
- Bake 15 minutes and then reduce temperature to 350 Fahrenheit and bake for another 45-60 minutes.
- Test for doneness with toothpick starting at approximately 45 minutes after lowering the oven temperature, and every 5 minutes thereafter. The toothpick should come out clean or nearly clean when the pies are done.
- Enjoy!
* We prepared our own healthy pie shells with water, wheat flour & salt. They are not that flavorful, but are perfect for letting the pumpkin & seasonings shine! You can also purchase pre-made shells at your local store.
Tags: Healthy, Nutrition, Recipes Posted in Cartagena, Nutrition, Recipes | 5 Comments »
Friday, December 11th, 2009
The Single Gourmet Online has provided us with a simple, tasty & refreshing treat- Pineapple Batito! A batido is a traditional Latin American blended drink made with fresh fruit, milk and ice. If desired, yogurt can be substituted for the milk for a thicker consistency. If you are lactose intolerant, try rice, soy or almond milk instead for a satisfying yet healthy treat! Batito’s can be prepared using any fresh fruit- and as always, the more local the fruit, the better for the environment!
INGREDIENTS (one serving):
1 cup fresh pineapple, cut into chunks
1 cup ice
1/2 cup low-fat milk
1 teaspoon honey, agave or sugar- optional as the pineapple is a sweet source in and of itself!
DIRECTIONS:
In a blender, combine pineapple and ice.
Add milk (and honey, agave or sugar if using) and purée until smooth.
Serve immediately.
Enjoy!
Tags: Healthy, Nutrition, Recipes, The Single Gourmet Online Posted in Nutrition, Recipes | 8 Comments »
Sunday, December 6th, 2009
This quick and easy soup was a favorite of all the guests. Low in fat and calories, but full of iron and antioxidants- enjoy!
Makes 4- 6 servings
Ingredients:
2 heads of fresh spinach
1/2 cup of chopped onion
olive oil
To prepare:
1. Steam the spinach in water for 15 minutes, or until cooked.
3. While the spinach is steaming, saute the chopped onion in a 1/2 teaspoon of olive oil until soft
4. Drain the spinach
5. Place the spinach and onion in a blender. Blend until smooth.
6. Reheat mixture on stove top to serve.
7. Enjoy!
If you want to thicken it a bit you can add a 1/2 cup of skim milk to the blender, but this is optional. Another way to thicken it a bit (dairy free!) is by steaming ONE small potato and adding the potato to the blender. This gives the soup a slightly thicker consistency.
Tags: Healthy, Nutritious, quick and easy, Spinach soup Posted in Cartagena, Colombia, Nutrition, Recipes, Uncategorized | 4 Comments »
Wednesday, December 2nd, 2009
At long last, the Escape To Shape – Zihuatanejo recipes many of your have been waiting for. Not only easy to prepare- good for you, too! Enjoy the authentic flavors of Mexico at home…
Remember, that the more fresh & local the product, the more flavorful!
PICO DE GALLO (MEXICAN SALSA)
INGREDIENTS (Makes 1 cup, serves 5 people):
- 1 kg tomatoes
- 1/4 kg. Green Chile
- 1/2 kg. White Onion
- 1/4 kg Cilantro (optional)
- Fresh Lime
- Sea Salt
DIRECTIONS:
- Chop the tomatoes, onion, chili peppers and cilantro very well- MIX TOGETHER
- Add lots of fresh lime
- Add sea salt to taste
- Enjoy!!!
SOPA DE LIMON (LIME SOUP)
INGREDIENTS:
- 300 grams Chicken Breast
- 1 clove of Garlic
- A pinch of dry oregano
- A small branch of Cilantro
- Sea Salt to taste
- ¼ kg. White Onion
- 5 grams Serrano Chile
- 200 grams Red Tomato
- Olive Oil
- 2 Lime
- 2 Teaspoons of Chicken stock
- 2 Avocados
- Corn Tortillas
DIRECTIONS:
1. Clean & de-skin chicken breasts
2. Boil chicken with garlic, oregano, cilantro and salt in 2 liters of water
3. Chop onions, Serrano chile, and tomatoes and lightly sautee in olive oil until the onions are transparent.
4. Add sauteed contents to boiling chicken
5. Add Fresh lime juice and chicken broth to the boiling chicken breast and continue to boil for ten or so minutes, until the breast is thoroughly cooked.
6. While the chicken continues to boil, place corn tortillas on a baking sheet. Sprinkle with a tiny bit of water and then bake for 5 minutes on 400 until crispy. Keep an eye on the oven, as the tortillas may need a bit more time, depending upon your oven strength/altitude.
7. Remove chicken breast from boiling water and shred. Place shredded chicken back into the boiling soup.
8. Ladle into individual bowls and garnish with sliced avocado and a generous portion of baked tortilla piece on top
9. Enjoy!
GRILLED VEGETABLES
INGREDIENTS:
- Eggplant
- Zucchini
- Tomato
- Onion
- Bell Pepper
- Olive Oil
- Balsamic Vinegar
- Salt and Pepper
DIRECTIONS:
1. Slice Vegetables in thin slices
2. Add Salt and Pepper
3. Let sliced vegetables sit for ten minutes so they soften
4. Grill both sides
5. Sprinkle with olive oil and balsamic vinegar on each side as they grill
6. Enjoy!
GUACAMOLE
INGREDIENTS:
- Avocado- Use 1 avocado per 3 people
- Chile habanero or chile sarrano (depending upon spicy you like your guacamole!)
- Tomato
- Garlic
- White Vinegar
- Lime
- Sea Salt
- Pepper
DIRECTIONS:
1. Roast Chile with Garlic and either mash with a mortar & pestle or chopped
2. Mash Avocado with mortar & pestle or with a fork
3. Add diced tomatoes (even better- add PICO DE GALLO, see recipe above)
4. Mix everything together
5. Add a splash of vinegar
6. Add lots of fresh squeezed lime
7. Add sea salt
8. Mix again- add more chili and/or pepper to taste
9. Enjoy!
If there are any others you would like, just ask!
Tags: Healthy, Mexico, Nutrition, Recipes Posted in Mexico, Nutrition, Recipes, travel | 5 Comments »
Monday, November 9th, 2009
The Single Gourmet Online (www.thesinglegourmetonline.com) has provided us with another quick & easy healthy recipe, inspired by the fresh, organic produce found throughout the local markets in Zihuatanejo, Mexico. Roasted tomatillo salsa is a healthy (& authentically Mexican!) way to liven up a variety of dishes- including baked fish such as cod, sea bass or haddock and grilled chicken, quesadillas or enchiladas. Tomatillos are a good source of fiber, Vitamin C, Vitamin K, Iron and Magnesium.
INGREDIENTS (Makes 1 cup):
2 tomatillos
1 poblano pepper, cut into quarters
2 tablespoons extra virgin olive oil, divided
Salt, to taste
Freshly ground black pepper
1/4 medium white onion, diced
1 small clove garlic, minced
1/2 jalapeño, seeded and diced
1/4 cup roughly chopped fresh cilantro
1/4 cup water
DIRECTIONS
1. Preheat oven to 425°F.
2. Remove papery outer layer from tomatillos and rinse under warm water. Cut into quarters and place on a baking sheet along with poblano pepper. Drizzle with 1 tablespoon oil and season with salt and pepper. Gently toss to evenly coat. Roast for about 15 minutes, until vegetables are softened.
3. Meanwhile, in a medium sauté pan, heat remaining 1 tablespoon oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another 1-2 minutes. Transfer to a blender along with roasted tomatillos and poblano (and the juices from the pan), jalapeño, cilantro and water. Slowly pulse until mixture is just combined and still a bit chunky.
4. Enjoy!
Tags: Healthy, Nutrition, Recipes, The Single Gourmet Online Posted in Nutrition, Recipes | 3 Comments »
Saturday, August 15th, 2009
Impress your friends and family with this delicious, simple and healthy chicken tagine.
INGREDIENTS:
1 whole chicken broken into parts (thigh, breast, legs, etc)
4 garlic cloves
2 big onions cut into cubes
2 pickled lemons
2 teaspoons of sea salt
1 teaspoon of ginger powder
1 teaspoon black pepper
Saffron
Olive oil
4 potatoes, each cut into 4 pieces
Juice of one lemon
5 tablespoons of green olives
Coriander – enough to sprinkle on top
DIRECTIONS:
Put the chicken in a jar (with a lid), along with 4 tablespoons of olive oil, juice of the lemon and mix the oil with the seasalt, peper, gingerpouder and garlic. Leave to marinate for half an hour.
Cover the bottom of the tagine dish with a thin layer olive oil. Place the onions on the oil, stear zo they
are all covered with oil, season with a pinch of salt and peper.
Remove the chicken and place into the tagine on top of the onions and sprinkle with the saffran (at least
a pinch up to a teaspoon). Add the marinaded juice as well.
Cover the tagine and put on a medium to low fire.
Check every 10 minutes to see if there is still liquid (marinade) in the tagine
After 20 minutes, add the potatoes.
Rinse the pickled lemons and cut them each into 4 pieces.
After another 20 minutes add the pickled lemons and the olives into the tagine.
After another 20 minutes the tagine is ready. Turn off the heat and let it sit for 5 minute.
Chop the coriander and sprinkle on top before serving.
Bismillah!
Tip
If you have a new tagine, don’t forget to soak in water for 24 hours.
How to pickle lemons:
There are many ways to pickle lemons, some people like to add
cinnamon or bayleaves. Below is a quick & easy way to do it.
• 5 or 6 fresh, organic lemons
• A very clean jar
• Spring water
• Rock salt
Wash the lemons, curve them and coat them with rock salt. Also
add rock salt to the water. Place the lemons in the clean jar, add
more salt and then add more water, so that the lemons are
completely covered in water.
Cover the jar and leave for at least 2 weeks before using.
You can use any other spice that you like in a tagine. Curry works
well in this dish. Chili is great if you like your food a bit more spicy.
Some people first bake the chicken, which makes it more ‘crunchy’
when in the tagine. It is a matter of taste.
Tags: Entertaining, Healthy, Morocco, Recipes, travel Posted in Recipes | 2 Comments »
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