MUDder's Day Week #2 Winner

CONGRATS to Lori for winning week #2 of our MUDder's Day contest! Lori and her daughter came back to Club Mud for their second time that day to get their muddy moment captured!

There are still two more chances to win passes to experience The Grotto and a $100 Glen Ivy gift card. Grab your mom and head to Club Mud between 2-3pm on Wednesday May 19 and 26 for your chance to win!

-Lori-

Happy MUDder's Day #2

We had quite a few mom's still celebrating Mother's Day this past Wednesday! Everyone was enjoying a beautiful day here at the Hot Springs with their loved ones and getting all muddied up! What better way to celebrate mom than by slathering her up with mud and having your muddy moment captured! Check out the photos!

-Lori-

-Jessica & her mom-

-Diana sporting her family's creation-

-The new and improved Charlie's Angels-

Meet me in the mud next Wednesday from 2-3 pm for your chance to win a $100 Glen Ivy gift card! Just grab your mom and some mud and strike a pose! It's as simple as that! See you all next week!

MUDder's Day Week #1 Winner

CONGRATULATIONS to Monica and her family - the first week winners of our May MUDder's Day Contest! We were quite impressed with three generations of muddy bodies proclaiming "I love my mom!" Monica and her family won two passes to try out The Grotto and will be in the running for a $100 Glen Ivy gift card. Thanks to everyone who commented on their favorite MUDder's Day photo...more muddy fun to come next Wednesday!

Make Mom a Tasty Treat this Mother's Day

For all that she's done, treat your Mom to a delicious Mother' Day brunch courtesy of Glen Ivy's own Chef Bill. She's sure to enjoy it since it will be made with the best ingredients---cheese and love!

Three Cheese Vegetable Quesadillas

Ingredients:
1 tablespoon crumbled feta cheese
1 tablespoon crumbled jack cheese
1/4 cup grated mozzarella cheese
1/2 teaspoon extra virgin olive oil
1 seeded and diced chile poblano or pasilla
1 seeded and diced jalapeno
1 garlic clove minced
1/2 tomato, diced
1 chopped green onion
1/2 cup chopped zucchini
1 teaspoon chopped fresh oregano
2 tablespoons chopped fresh cilantro
3 large wrap tortillas (12 inch)
1/2 cup Edamole Broccomole--click here for recipe
1/2 cup Three Chili Salsa--click here for recipe

Step 1: In a mixing bowl, combine the three cheeses, cover and refrigerate until ready to use.

Step 2: Heat a saute pan over medium heat and lightly coat the bottom of the pan with the olive oil. Add the poblano, jalapeno, garlic, tomato, green onion, zucchini and oregano. Saute for 2 minutes. Fold in the cilantro. Remove from heat.

Step 3: Heat a large saute pan over medium high heat and add 1 tortilla. Cook 5 seconds, turn over, and sprinkle 2 tablespoons of the mixed cheeses and 2 tablespoons of sauteed vegetables on one side of the tortilla (in a half moon). Fold the tortilla over the filling and toast on each side for 1-2 minutes or until the cheese has melted. Remove the pas and repeat with remaining tortillas.

Step #4: Cut each quesadilla into 8 pieces. Serve with Edamole Broccomole and Three Chili Salsa. BUEN PROVECHO!


From all of us here at Glen Ivy, we wish everyone a lovely Mother's day!

Happy MUDder's Day #1

There was a whole lot of motherly love around Glen Ivy today as we kicked off the first week of our MUDder's Day photo contest! Some moms gathered generations of family members to get muddy with while others flew solo for some "mom only time." Either way, all of the moms looked beautiful playing in the mud! Enjoy the photos and let us know who you think should win this week!

-Ruben and his mom-

-Emily with the girls-

-Monica and 3 generations of lovely ladies!-

"I LOVE MY MOM!"

-Mercedes and her guest-

-Isabal with her Mom-

-Monica celebrating her birthday with her Mom-

-Girl's Day-

-Katie and her beautiful 85 year old Mom-

-Jackie and mom having fun-

-Barbara showing her love for Glen Ivy-

-Janet having a "mom only" day!-

-Christy-

-Fahimeh and mom-

-I LOVE MOM-

If you didn't get a chance to participate today, don't worry! Grab your mom and meet me in the mud on the following dates for a chance to win a $100 Glen Ivy gift card: Wednesday May 12, 19, and 26! Stay tuned! We'll be announcing this week's winner on Friday!

Healing Through Loving-Kindness Practice: A Visit From Bhante Sujatha

On May 6 Bhante Sujatha, a Buddhist monk from the Blue Lotus Temple in Woodstock, IL, will be visiting Glen Ivy Hot Springs to teach guests a yoga and meditation class. Sujatha, a Buddhist monk for over 30 years, has taught around the globe to those wishing to learn the art of happiness and contentment through meditation. The teaching is centered around the cultivation of self love and the activities include: "What is Loving-Kindness?" and how to practice it.

Some other benefits of this beautiful workshop include:

• Reduced stress, anxiety, worry, and depression
• Healing and enhancing relationships with others
• Gaining a sense of empowerment over challenging issues in your life
• Insights into your life purpose
• Awakening to the blessings of the present moment
• Attaining unshakable inner peace

Make sure you join Bhante Sujatha for a Yoga class at 10am followed by a meditation class at 11am on May 6 at Glen Ivy Hot Springs. Bhante believes his purpose is to not only teach Meditation but also to "teach people how to be happy." For more information on Bhante and the Blue Lotus Temple click here.

A Delicious Cinco De Mayo Salsa Recipe

Looking for a salsa this Cinco De Mayo that's not only delicious but healthy too? Well look no further! Glen Ivy's own Chef Bill provided us with his Three Chili Salsa which lends a delicious and zesty jump to your menu this 5th of May. So break open that bag of chips and whip up this festive salsa! It's sure to put you in the fiesta mood!

Three Chili Salsa

Makes: 10 servings

Prep Time: 15 minutes

Ingredients:

1/2 teaspoon extra virgin olive oil

1/2 onion, chopped

1 chile del arbol

2 chile anchos, seeded and stemmed

1 chile negra, seeded and stemmed

10 tomatillos, husks removed

1/2 cup water

2 garlic cloves

1/4 teaspoons ground cumin

2 tablespoons chopped fresh cilantro

Sea salt to taste

Step 1: Heat a medium saute pan over medium heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion and chilies. Cook to toast the chilies, about 3 minutes. Remove chilies from pan and add the tomatillos, water and garlic. Cook for 15 minutes to soften the tomatillos.

Step 2: Place the tomatillos, chilies, cumin and cilantro into a blender. Pulse 10 seconds until salsa is chunky. Season to taste with salt.