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!

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.

Jumpstart Your Resolution with a Healthy Recipe

The New Year is underway and that means that those resolutions you made are in effect! If you're worried about sticking to your resolution of eating healthy or staying fit have no fear, our own Chef Bill is here to help keep you on track with some healthy recipes that you're sure to enjoy--like this recipe for Kashmir Apple and Cucumber Salad!

Kashmir Apple and Cucumber Salad

(Yields 6 servings)

Ingredients:

2 English cucumbers, peel only [1] and chop both in large dice
1 Granny Smith apple core and dice large
1 Red delicious apple core and dice large
1/2 cup red grapes, washed and stemmed
1/2 cup green seedless grapes, washed and stemmed
2 tablespoons fresh mint chiffonade


1 teaspoon orange zest
1/2 teaspoon lemon zest
1/2 plain non-fat yogurt
1/4 cup orange juice
1 tablespoon orange blossom honey
2 tablespoons of walnuts
1/4 teaspoon ground cardamom
2 tablespoons fresh mint chiffonade

Method:

Prepare the first 6 ingredients and place in a bowl. Place the remaining ingredients for the dressing in a blender to combine and toss together with the cucumber mix. Serve immediately or refrigerate and chill for an hour before service.

Stay tuned for more of Chef Bill's recipes to keep you healthy and fit throughout 2010!

Celebrate the Holidays with Recipes From Chef Bill

As I sit down to think of ideas for the various holiday meals that will be happening over the next few months, I often find myself in a "food rut." Sure there are the classic dishes that usually grace the table for Thanksgiving and Christmas, but who wants to eat the same thing every year? Glen Ivy's Executive Chef, Bill Wavrin, provided me with some of his best holiday recipes to try out this season--Cranberry Chutney and Orange Scented Sweet Potatoes with Oranges. From Chef Bill's kitchen to yours...enjoy!

Cranberry Chutney
(Yield: 6 1/2 cups)

Ingredients:

8 cups fresh cranberries
2 Granny Smith apples, peeled and diced
2 cups fresh squeezed Orange juice
4 cups water
1 lemon, juiced
1/2 teaspoon minced fresh ginger
6 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Method:

Place a medium saucepan over medium-high heat with the cranberries and apples and cook until cranberries start to crack (about 2 minutes). Add the remaining ingredients and simmer until cranberries have broken down and chutney is starting to thicken (25 minutes). Season with the brown sugar to taste.

Add to a bowl, cover, and refrigerate for at least 2 hours before serving. It is better overnight so the flavors can marry. Store leftovers in an airtight container in the refrigerator for up to one week.

Per 1/4 cup: Calories 40; Protein 0g; Total Fat 0g; Carbohydrate 9g; Dietary Fiber 2g; Cholesterol 0mg; Sodium 0mg.

Orange Scented Sweet Potatoes with Oranges

(Yields: 8 servings)

Ingredients:

2 pounds of sweet potatoes
6 cups fresh orange juice

1 teaspoon vanilla

1/2 cup brown sugar

1/2 teaspoon cinnamon
1 orange sliced

Method:

Pre-heat oven to 350 degrees. Wash the sweet potatoes and trim 1/4 inch off of the ends. Cut sweet potatoes in half. In a small bowl mix the orange juice with the cinnamon and vanilla.

Place the sweet potatoes in an oven proof dish and pour the juice and top with the orange slices. Cover with lid or foil and place into the hot oven and back for 50 minutes or until the sweet potatoes have cooked through and are tender. Serve hot or cold as a side dish for breakfast or for quick energy.

A Delicious Dish for YOU!

Glen Ivy's Executive Chef, Bill Wavrin, recently hosted a cooking demo where he re-created one of his delicious dishes for a large crowd!-- Hummus with Roasted Garlic and Toasted Pitas! Just saying it makes my mouth water ...

Here's Chef in action ...

The final product ...

Here's the recipe for those of you who want to give it a try!

Hummus with Roasted Garlic and Toasted Pitas

Garbanzos or chickpeas, like most beans, are a great source of cholesterol-lowering fiber. In addition, garbanzos' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans a perfect choice for those with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, garbanzos provide virtually fat-free high quality protein. But this is far from what all garbanzos have to offer. Garbanzos are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. If sulfites are unwittingly consumed, persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Yield: 3 cups

Ingredients:

2 cup garbanzo beans cooked
4 cloves roasted garlic
3 tablespoon lemon
2 tablespoons fresh parley
1 tablespoon tahini or sesame seeds
1 tablespoon olive oil
Kosher salt and black pepper to taste

Method:

Combine all the ingredients in a food processor and puree until smooth. Season to taste. Store in an airtight container and refrigerate for up to [1] week.

Per 2 tablespoons (1 ounce) serving:
Calories 28; Protein 2g; Total Fat .5g; Saturated Fat 0g; Carbohydrates 4g; Dietary Fiber 1g; Cholesterol 0mg; Sodium 65mg

Enjoy!!

Keeping your resolutions all year

Here we are at the end of January and it seems likely that some of us (myself included) are already struggling to keep some of the optimistic resolutions we made for the New Year. In thinking about why we make resolutions, it’s often that we have good intentions to better our lives and just can’t find the time to devote to ourselves.

As a place dedicated to being a personal sanctuary for renewal and healing, here are some ways that Glen Ivy can help you keep your resolutions all year long:

Resolution: Slow down and enjoy life
It starts with reducing stress. It’s been said that an hour of professional massage can be as restful as 3-4 hours sleep!

Resolution: Make more time for the people you love
At Glen Ivy, you can relax and spend quality time together! Bond in Club Mud, giggle in The Grotto, melt with massages in a “Together” room or reserve a private Cabaña and bring everybody!

Resolution: Eat healthier
Chef Bill and the Café Solé staff offer delicious choices made from fresh and healthful ingredients! See Chef’s Tips for staying on track in 2009.

Resolution: Exercise more
Join us for fun, complimentary Water Aerobics classes every day at 2 p.m. and Stretching Yoga at 11 a.m. and 1 p.m. on Fridays, Saturdays and Sundays.

Resolution: Save money

2 for 1 spa admission to Glen Ivy Hot Springs on Tuesdays, Wednesdays and Thursdays through February and monthly Special Treatment Packages all year.

To your health and happiness!