Spa Blog: Getaways, Features, Tips, Best Recipes, More
Eating a bowl of Hoppin’ John on New Year’s Day is a folksy tradition to help assure a prosperous year filled with luck. Skyterra Wellness Retreat offers this healthy version, rich with nutrients.
December 15, 2023 | Kitchens Spa Index
Make your own Energy Bars naturally sweetened by dates and loaded with almonds for extended energy. This snack is sure to satisfy when hunger strikes.
January 16, 2023 | Spa Index
Mexican Quinoa Salad with jalapeño, corn and avocado for a spicy and smooth twist, plus a delicious lemony parsley garlic dressing you’ll want to use all summer.
July 24, 2022 | Spa Index
These tasty fritters can easily be enhanced with protein, chick peas, lentils, cashews and more! Delicious over a salad with avocado and white beans.
June 1, 2020 | Spa Index
Hummus is rich in healthy fats, fiber, potassium, small amounts of iron and heart healthy benefits from the garlic.
May 12, 2020 | Spa Index
Try this recipe for Crispy Breaded Cauliflower as a side dish, or make large pieces for an entree with your favorite dip.
April 19, 2020 | Spa Index
Twice Baked Cheesy Stuffed Potatoes add to your protein intake, and make use of lower fat cheeses to have a rich side dish wish doesn’t sabotage your meal.
October 23, 2019 | Kitchens Spa Index
This delicious salad has Acorn Squash, Tart Apples, Curried Lentils, Chopped Pecans, and more. A holiday salad or entree from Hilton Head Health Retreat.
October 18, 2019 | Kitchens Spa Index
Imbued with the fresh zest of oranges and the earthy flavor of fresh beets and a tangy splash of vinegar, this recipe for Orange Marinated Beets recipe is a colorful and vibrant side dish for your spa lunch. Shared by Chef and Recipe Developer Lia Huber, guest Chef at Rancho La Puerta Spa and author of Nourished: A Memoir of Food, Faith and Enduring Love.
April 3, 2019 | Kitchens Spa Index
The Ranch Malibu uses freshly harvested ingredients coming from its garden to serve guests this delicious and savory entree.
March 29, 2019 | Kitchens Spa Index
A tasty and cleaner version of usually high-fat eats — these Breakfast Tacos are easy to make and actually tote well to work when wrapped in foil.
March 2, 2019 | Kitchens Spa Index
This popular Pritikin Vegetarian Lasagna dish is delicious served for dinner, and makes great leftovers at work the following day. We love to add fresh mushrooms and whatever greens we have on hand.
January 27, 2019 | Kitchens Spa Index
This potato salad adds garden vegetables and skips fatty mayonnaise. It was a Most Filling Dish winner in Pritikin’s Cooking School Recipe Contest.
January 21, 2019 | Kitchens Spa Index
This colorful and tasty meatless burger was a Most Unique Recipe winner in Pritikin’s Cooking School Recipe Contest.
January 21, 2019 | Kitchens Spa Index
The Spa at Palm-Aire Weight Loss Program focused on low-fat, low-sugar and low-cholesterol cuisine, including these Vegetarian Cabbage Rolls.
January 12, 2019 | Spa Index
Skip ordinary cheese and crackers and use crisp, leafy endives for a plant-based pre-meal platter instead. This delicious appetizer is courtesy of Skyterra Wellness Retreat.
December 1, 2018 | Kitchens Spa Index
One of the guest favorite recipes served at Hilton Head Health is this side dish of Thai Braised Brussels Sprouts. This side dish is packed with tantalizing Thai flavors; creamy coconut and zesty curry.
November 9, 2018 | Kitchens Spa Index
This lighter, healthy recipe for Turkey Chili is a nice lunch or dinner entree as the weather turns crisp for the fall. Adapted from Green Mountain at Fox Run, Vermont.
October 9, 2018 | Kitchens Spa Index
This recipe for roasted tomatoes and chard is easy, delicious and nutritious. Serve it as a side dish. Makes store-bought tomatoes taste wonderful!
June 26, 2018 | Kitchens Spa Index
When paired with tomato and basil, spaghetti squash is a darn good replacement for spaghetti. Think of it as faux-pasta. This is good chilled, as a salad, and warm as an entree.
June 24, 2018 | Kitchens Spa Index
This simple but hearty sandwich features a tasty chickpea salad, created by Hilton Head Health’s own Executive Chef, Karla Williams. It’s just as delicious served atop a spinach salad!
June 22, 2018 | Kitchens Spa Index
Sometimes you just want and need that crunchy, salty, savory mouth feel — you want chips! This is a nutritious option.
May 22, 2018 | Kitchens Spa Index
Ratatouille over Spaghetti squash is super easy to prepare and the veggie “noodles” are a great alternative to traditional pasta. One whole cup of spaghetti squash, cooked, is just 43 calories, and the ratatouille is only 43 calories. This is an entree that will fill you up but not out.
April 23, 2018 | Kitchens Spa Index
These baked vegetarian enchiladas created by Rancho La Puerta’s Executive Chef fairly ooze with a delicious sauteed filling of chard, cheese and onion for a light and healthy main course.
January 12, 2018 | Kitchens Spa Index
Classic Huevos Rancheros is often served “divorce style” – named because small pools of red and green sauce beneath sunny side-up eggs are separated by beans. In this recipe, garden fresh frittata is served on a dish of colorful sauces.
January 1, 2018 | Kitchens Spa Index
This colorful Edamame Broccoli Dip is excellent with vegetable sticks, such as carrots, celery, and jicama, or with low-sodium, baked chips. 45 calories per serving.
December 3, 2017 | Kitchens Spa Index
A simple soup of beans, potatoes and superfood Kale, thanks to Canyon Ranch Spa
November 15, 2017 | Kitchens Spa Index
This low-sodium recipe for Sweet and Sour Cabbage Soup serves 10 or more and keeps very well in the fridge for several days, making it a great option to tote to work or school.
March 2, 2017 | Kitchens Spa Index
Roasted cauliflower is the perfect comfort food for a cold weather meal. Served with a tangy Aioli.
March 1, 2017 | Kitchens Spa Index
Serve this savory side dish of brown rice pilaf with your favorite fish, poultry or pork, or use it as a stuffing.
January 19, 2017 | Kitchens Spa Index
The Healthy Chef, Teresa Cutter, one of Australia’s leading authorities on healthy cooking, has some great Skinny Dips for spa parties and holiday meals.
December 18, 2016 | Kitchens Spa Index
This may be the easiest and fastest Zero Fat Carrot Soup you can make. With just a handful of ingredients and spices, you have a zesty fat-free soup to tote to work or school — a 1 cup serving is between 45-50 calories.
December 15, 2016 | Kitchens Spa Index
Quinoa and Lentil Stuffed Peppers is a perfect vegetarian supper for both cold and warm weather seasons. Omit the Parmesan to make this an ideal vegan entree, too!
October 17, 2016 | Kitchens Spa Index
This tasty, tangy cucumber spread is wonderful with fresh vegetables or between very thinly sliced bread for tea sandwiches.
August 12, 2016 | Kitchens Spa Index
This quick and flexible vegetarian Spicy Kale with White Beans and Garlic serves just you or entire family! Garlic and Parmesan cheese provide savory flavors and balance the bitterness of Kale. Beans provide a source of protein. Vinegar, kale, and red pepper flakes all help in to digest the heaviness of beans.
February 13, 2016 | Kitchens Spa Index
In this recipe for Cheese Cannelloni, Ananda’s Chef uses an Indian type of farmers cottage cheese called “paneer” which has a texture like firm tofu and can be sliced and pan-fried.
February 5, 2016 | Kitchens Spa Index
This Carrot Ginger Soup is a guest favorite meal at Sanivan Holistic Retreat in the Catskills of New York.
January 21, 2016 | Kitchens Spa Index
These popular Stuffed Mushrooms are intended as a single-serving treat, but if you increase the ingredients, they can be perfect for your holiday table.
December 16, 2015 | Kitchens Spa Index
This healthy recipe for Pritikin Pumpkin Wedges is vegetable-rich, only takes 3 ingredients, and can be a tasty vegetable and dessert, all in one. Plus, pumpkins are a bonafide super-food, so it’s a triple duty recipe — easy, delicious and nutritious.
October 24, 2015 | Kitchens Spa Index
Green Mountain at Fox Run in Ludlow, Vermont, shares a Lasagne recipe that is fit and healthy, and still lets us taste the best of Autumn.
October 4, 2015 | Kitchens Spa Index
This creamy “raw” pasta dish is a healthy alternative to traditional Fettuccine Alfredo and perfectly refreshing for those hot summer days! Suitable for vegans and vegetarians, but pleasing to all.
August 7, 2015 | Kitchens Spa Index
This Green Vegetable Minestrone is delicious straight from the pot or topped with chopped avocado and a generous drizzle of salsa verde. If you want to pump up the protein, add some chicken or creamy white cannellini beans.
April 23, 2015 | Kitchens Spa Index
We like this recipe just with vegetables, too. You don’t need the tempeh to make an excellent cauliflower potato curry.
April 8, 2015 | Kitchens Spa Index
Grilled Veggie Rolls are a vegetarian spin on an enchilada, making use of savory vegetables, including eggplant and mushrooms, and with the addition of soy cheese (or use dairy if you prefer) and marinara sauce. This is a healthy, hearty and savory entree for any season.
March 4, 2015 | Kitchens Spa Index
This Fat Free Potato Salad, created by the chefs at the Pritikin Longevity Center in Florida, is light on calories but full of rich, zesty flavor thanks to fat-free sour cream, Greek yogurt, and herbs.
March 1, 2015 | Kitchens Spa Index
This recipe is a tasty side dish with fruit, grains and arugula and topped with pumpkin seeds
January 24, 2015 | Kitchens Spa Index
Corn, beans and squash are the principal foods of many Native American tribes. They’re called “the three sisters” because they support one another as they grow. The corn grows tall, allowing the bean vine to twine around her stalk. The bean fixes the nitrogen in the soil, and the squash has big leaves that hold in moisture.
October 13, 2014 | Kitchens Spa Index
This unique salad is wonderful for entertaining because it can be made ahead of time. In fact, we like it even better the day after it is made. Because it is so easy to serve it is perfect for buffet-style service, a delightful addition to holiday menus, and great for picnics and tailgate parties.
August 19, 2014 | Kitchens Spa Index
Greens are an excellent source of iron, calcium and vitamins. Instead of a kettle of greens simmered in pork fat all day, which can be high fat and high sodium, try this spa-style light version.
April 22, 2014 | Kitchens Spa Index
This colorful creamy casserole pairs nicely with many of our Mexican spa cuisine dishes. Serve with black beans and our spa Southern Style Greens for a striking combination of colors and flavors. Great for the holiday table, too.
April 22, 2014 | Kitchens Spa Index
A salad full of super food nutrition thanks to kale, sweet potatoes, avocado, roasted seeds and lemon dressing
March 19, 2014 | Kitchens Spa Index
Vermont Maple Sweet Potatoes spotlight wonderful ingredients from Vermont, but can easily be made wherever you are from, as well!
March 11, 2014 | Kitchens Spa Index
Both the bean soup and the pesto in this recipe can be served separately. The soup is good served cold with chopped leftover vegetables added to it and the pesto is a wonderful sauce for pasta. This simple faux pesto sauce has fewer ingredients than the recipe for Pesto Sauce in Canyon Ranch cookbooks, which also contains Miso and pine nuts. It can be served for vegan-vegetarian menus at Canyon Ranch because it does not contain cheese.
February 25, 2014 | Kitchens Spa Index
This is a great one-pot meal that you can whip up for a party or stash in the freezer for those chilly winter days. The mix of beans make this high in protein and fiber and the spices are loaded with healing properties.
January 23, 2014 | Kitchens Spa Index
This recipe produce a dark, moist, chocolate-y carob date cake frosted with a silken tofu creme frosting, suitable for vegans.
December 26, 2013 | Kitchens Spa Index
A light, simple, and fast side dish of Asparagus, Soy Sauce, and Sesame Seeds, perfect for your Asian inspired entrees.
September 3, 2013 | Kitchens Spa Index
Like any bean salad, this one is best made ahead of time, so the flavors can meld. The dressing is equally good on garbanzo beans or kidney beans.
January 30, 2013 | Kitchens Spa Index
A savory California style salad with gigante beans, tomatoes, black olives, lemon zest, frisee, and pesto
September 24, 2012 | Kitchens Spa Index
Roasted Garbanzo Beans are easy to make and really tasty. This version is from Canyon Ranch Spa and is a popular substitute for high-fat nuts at parties and a nutritious solution for both brown bag lunches and after-school snack
February 1, 2011 | Kitchens Spa Index
With this Memorial Day weekend upon us, and grills fired up in rapidly warming Spring afternoons, consider this Grilled Portobello Mushroom Sandwich as a more flavorful alternative to typical hamburgers and fries.
May 24, 2010 | Kitchens Spa Index
Baked Fennel in Roquefort Sauce sounds rich and decadent but it’s actually high protein, low fat, and has a depth of savory flavors. A perfect satisfying entree.
March 22, 2010 | Kitchens Spa Index
This bright and fresh beans and grains entree was a Best Meatless Dish winner in Pritikin’s Cooking School Recipe Contest.
January 21, 2004 | Kitchens Spa Index
