Spa News - January 2008

Renew for the New Year

Unwinding after the holidays is an important first step for many of us at the start of each year. What better way to decompress than soothing spa atmosphere?

So we're keeping things simple this month with a few low-key healthy eating ideas, a recipe for spa-inspired stew, an accommodation special at Pacific Shores.

Yours in Serenity,

Chandra Pearson
Spa Director

Healthy Eating - Spa Style

After we spend the holidays sating culinary cravings, January brings the drive to return to (or begin) a regime of healthy eating.

Whether it takes the form of a resolution, a fad diet, or any another program, drastic changes to eating habits can be just as harmful after the holidays.

Decisions to skip meals or cut out food groups are not likely to yield desirable results. So to help you keep your metabolism - and well-being - at peak efficiency, we've got a few food plan ideas to share.

Plan Ahead
Any planning you do before grocery trips can go a long way. Knowing what ingredients (and sensible treats) you're looking for at the supermarket is a great start.

Prepare Ahead
Make a bowl full of your favourite fruit salad, bake a batch of low-fat oat or bran muffins, or chop up a veggie plate to keep on hand for a few days. Strategically placing healthy snacks within easy reach will make it easier to pass on a quick fix of leftover holiday chocolates.

Recipes Reborn
Try converting a favourite holiday recipe to a low-calorie and/or low-fat version. No, it won't be the same, but it might help you ease back into a healthier daily diet.

We're not suggesting that eating habits alone will help you bounce back from lethargy. A balanced diet is best combined with walking, biking, pilates or whatever you do to stay active.

Hearty Stew

(Makes 4 servings)
Serve this stew with some crunchy whole grain bread and a simple green salad.

• 1 1/2 pounds boneless roast or loin chops, cut in 1-2 inch cubes
• 2 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1-2 garlic cloves, chopped
• 1 1/2 cups reduced sodium chicken broth
• 1 14-ounce can diced tomatoes
• 1/2 cups red wine
• 1/4 teaspoon ginger
• 1/4 teaspoon cinnamon (or nutmeg)
• 2 teaspoons fresh tarragon leaves (or rosemary or sage)
• 2 cups (1 pound) cubed sweet potatoes
• 1/2 cup small frozen peas

Preheat oven to 350 degrees. In large bowl, toss pork cubes with flour, salt and pepper.

Heat oil in ovenproof pot over medium-high heat; add half of the pork and sauté until brown (about 8-10 minutes). Remove from pot and cook remaining half of pork. Remove pork from pan.

Add onions and garlic and sauté until slightly soft (about 3 minutes). Return pork to pot and add chicken broth, tomatoes, red wine, spices and herbs. Bring to a boil. Cover pot and place in oven. Bake for 1 hour.

Add sweet potatoes and bake another 30 minutes or until sweet potatoes are soft. Remove from oven, stir in peas and heat through. Season with additional salt and pepper to taste and serve.

Recipe courtesy of Destination Spa Group and the Green Mountain at Fox Run spa.