Virtual travel is everywhere right now. We wanted to share a few of our favorite healthy recipes from luxury resorts around the world. Luckily, we have tried several of these recipes already in person at these resorts, so we give them our stamp of approval. Find five best healthy recipes from luxury resorts from Bali to Montana. Let us know which recipe is your favorite.
One&Only Palmilla, Los Cabos
Set amongst the stunning natural geography of the Baja Peninsula alongside the Sea of Cortez, One&Only Palmilla affords extraordinary views of the Los Cabos landscape and beachfront access to one of the few swimmable beaches in the entire region. One&Only Palmilla’s Chef Sandro Falbo brings the taste of the sea into your home with this flavourful fish taco recipe. Try their signature guacamole recipe to have on the side for a colorful Mexican feast. We’ve been there and tried it. It’s the best!
Sandro’s Fish Tacos
150g Sea bass (striped) or any white fish
25g Dried tomato
25g Shallot (finely chopped)
1 Garlic clove (finely chopped)
30g Refried beans
Chef’s Tip: lean and flakey white fish fillets are traditionally used for fish tacos, including halibut, tilapia, mahi mahi, snapper, cod, bass and catfish.
For the tacos, warm up a pan and add olive oil. Place the fish and dried tomato in the pan and let it cook for 3 minutes. Add shallot, garlic, salt and pepper and cook everything on a low heat for another 5 minutes. Reserve in a warm place.
Plate the tortilla, add a small spoon of refried beans on one side of the tortilla, trying not to cover the whole tortilla surface. Place one spoon of the fish in the middle, and decorate it as you wish. Try cilantro leaves, chili pepper slices, sprouts, spring onion, or anything else you desire.
Rancho Bernardo Inn| Rancho Bernardo, CA
Located in quintessential North County San Diego, CA, Rancho Bernardo Inn’s Executive Pastry Chef Margaret Nolan Carvallo has created this tasty Gluten-free Berry Bar recipe made with fresh blueberries, blackberries and strawberries, honey, oats and more for a guilt-free dessert option you’ll love
Gluten-free Berry Bar
- 1 14 oz can of garbanzo beans (drained and washed)
- 2 tablespoons chia seeds
- 1/2 cup gluten-free rolled oats
- 1/2 cup organic raw brown sugar
- 1/4 cup olive oil
- 2 teaspoons almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- 1 1/4 cups steel cut gluten-free oats
- 1 1/2 cups gluten-free all purpose flour
- 1/3 cup organic raw brown sugar
- 1/4 cup olive oil
- 1 teaspoon anise extract
- 1/2 teaspoon baking soda
- Zest of two lemons
- 1 cup blueberries
- 1 cup blackberries
- 1 cup strawberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 3 tablespoons arrowroot
- 1/2 cup water
- Preheat oven to 350 degrees
- STEP 1 Place crust ingredients into a food processor and blend until a dough forms.
- STEP 2 Press dough into a 8”x11” pan and bake for 20 minutes until golden brown.
- STEP 3 Combine berries, sugar and lemon juice in a sauce pan and cook on low for 15 minutes.
- STEP 4 Whisk arrowroot and water in a bowl together and add to the berry mixture on stove.
- STEP 5 Continue cooking for 10 more minutes until mixture begins to bubble. Pour the mixture into the cooked crust.
- STEP 6 Combine streusel ingredients in a bowl and sprinkle on top of your berry bars.
- STEP 7 Cook for 20 minutes until topping is slightly golden brown.
CIVANA, Carefree, Arizona
Nestled in the Sonoran Desert, just outside Scottsdale, CIVANA is a newer wellness resort that offers a regenerating experience to a wide audience of wellness travelers, as well as those simply looking for a peaceful, healthy get-away.
Mexican Wedding Cookies
By Anna Brown, Executive Pastry Chef
2 ¼ cups all purpose flour
1 tsp. vanilla bean paste
1 ¼ cups butter or vegan butter
1 cup pecans chopped
½ cup organic powdered sugar
In mixing bowl cream butter and powdered sugar. Add in remaining ingredients and mix well. Refrigerate dough until firm. With a small cookie scoop or spoon scoop dough and place on parchment lined cookie sheet. Bake @ 325 for approx. 8 minutes or until light golden brown. Let cookies cool and roll in powdered sugar.
The Resort at Paws Up, Greenough, Montana
The Resort at Paws Up is a luxury Montana mountain resort situated on a sprawling, 37,000-acre, authentic working cattle ranch in western Montana. Whether you choose an expansive private home or a sophisticated, safari-style luxury tent, Paws Up provides an unfiltered connection with the natural beauty of Montana amidst a landscape of impeccable rustic elegance and comfort. This smoothie recipe is by Executive Chef Sunny Jin, and it is a guest favorite.
The Buffalo Brekki
Makes 1 serving
1 cup almond milk
2 tablespoons Pea Protein
1 teaspoon Maca Powder
1 frozen banana
1 Medjool date
2 tablespoons walnuts
2 tablespoons pecans
1/3 cup fresh spinach
To taste ground cinnamon
In blender, combine milk, protein powder, Maca powder, banana, date, walnuts, pecans, spinach and cinnamon, if desired.
Secure lid and blend (from low to high if using a variable-speed blender) until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth.
Pour into glass and serve immediately.
COMO SHAMBHALA ESTATE, BALI
COMO Shambhala Estate is located near Ubud, Bali—a true ‘Retreat for Change’ with resident experts including a yoga teacher, Ayurvedic doctor and resident dietician. The holistic, 360-degree approach offers signature massage therapies and beauty treatments. A state-of-the-art gym and outdoor activities such as hiking and climbing make the most of the Estate’s unique location.
COMO Shambhala Ginger Tea
Guests are offered COMO Shambhala Cuisine’s Ginger Tea upon arrival to any COMO hotel or resort worldwide, which helps revitalize energy after long journeys. It is also served at the COMO Shambhala spas before and after each treatment and consultation. The ginger tea has become a signature flavor associated with the wellness brand experience. For background, COMO Shambhala believes that healthy cuisine can and should be both delicious and nutritious, especially in the morning.
2 litres of water
200g of ginger roots
200ml of organic wild flower honey
100ml of freshly squeezed lemon juice
Wash the ginger and bruise in a mortar and pestle. Place in a pot with the water and bring to the boil, simmer gently for 2 hours. Strain through a fine sieve. This ginger water may be kept in the fridge for several days. Reheat and add the lemon and honey and adjust to taste. Do not re boil once the honey and lemon is added.
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