Dine on scrumptious spa cuisine and healthy snacks prepared by our in-house chef using only the freshest, healthiest, organic ingredients. Eating right is more than just cutting calories to lose weight. When you implement the correct combination of fresh food, you will notice health benefits beyond the shape of your body. Those benefits include enhanced immune systems, digestive health, lower incidence of chronic illness and preventative measures against cancer, diabetes and heart disease. We know it is easy to eat healthy when someone else is doing the cooking, but we want to teach you to implement this into your own like.
Learn to create your own healthy eating strategy with some recipes from The Pinnacle Challenge menu:
Quinoa & Beet Salad
Ingredients:
- 2 cups mixed greens
- 1 medium garnet yam, baked
- ½ cup red Inka quinoa
- 1 tsp diced shallot
- 1 cup organic vegetable broth
- 1 garlic clove, minced
- 1 tsp coconut oil
- 1 golden beet, diced & steamed
- 1 tbsp Balsamic vinegar
- 2 tbsp Flax seed oil
- 2 tbsp sliced almonds
- sea salt to taste
Prepare:
- Preheat oven to 375 degrees
- Slice garnet yam into ¾ inch slices
- Bake dry yams for approx. 45 minutes
Cook:
- Heat olive oil in pan
- Add shallot & garlic and cook for approx. 3 minutes until browned
- Add quinoa and vegetable broth, bring to boil
- Lower heat and let simmer, covered, for 20 minutes
- Cool to room temperature
Prepare:
- Dice golden beets into 1/3 inch slices
- Steam for 3 to 5 minutes
- Let cool in fridge
Assemble:
Once all prepared ingredients have cooled, arrange mixed greens on plates. Top with ½ cup quinoa, yam slices, ½ diced golden beets then sprinkle with 1 tbsp sliced almonds. Finally, drizzle flax seed oil and balsamic vinegar over salad. Add sea salt to taste.
Serves: 2
Vegetarian Pita Sandwich
Ingredients:
- 2 full whole wheat pita pockets
- 2 slices organic jack cheese
- ½ orange, red, yellow bell pepper, sliced
- ½ ripe avocado sliced
- 1 salad tomato sliced, seeded
- 1 cup organic alfalfa sprouts
- 4 organic, washed romaine leaves
For dressing:
- ½ cup of nonfat plain yogurt
- 1 tbsp Dijon mustard
- Prepare:
- Cut pitas in half. Cut cheese slices in half.
Assemble:
Arrange cheese in pitas and then add pepper, avocado, tomato, sprouts
For dressing:
Combine yogurt and Dijon mustard in bowl, drizzle over opening of pita
