Discover the Power of Healthy Eating with 20 Delicious Canyon Ranch Recipes!
Are you looking for a way to incorporate more wellness into your daily life? One simple yet effective step is to focus on nourishing your body with healthy, wholesome foods. At Canyon Ranch, we believe that food has the power to transform and rejuvenate us, both physically and mentally. That’s why we’re excited to share our favorite recipes for achieving a healthier you.
From protein-packed salads and hearty soups to indulgent treats and refreshing smoothies, these 20 Canyon Ranch recipes are designed to delight your taste buds while supporting your overall well-being. Whether you’re seeking inspiration for meal prep or just looking for new ideas to spice up your daily routine, this collection of healthy canyon ranch recipes has got you covered.
In the following pages, we’ll dive into each recipe in detail, exploring the benefits and versatility of each dish. Get ready to ignite your passion for cooking and prioritize your health with these mouthwatering Canyon Ranch recipes!
Canyon Ranch Grilled Salmon with Lemon Herb Sauce
Experience the vibrant flavors of the American Southwest with this refreshing and flavorful grilled salmon recipe, perfect for a quick and healthy dinner. The tangy lemon herb sauce adds a burst of citrus freshness to the smoky grilled salmon.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season salmon fillets with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine lemon juice, olive oil, parsley, dill, and garlic in a bowl.
5. Brush the lemon herb sauce over the grilled salmon during the last minute of cooking.
6. Serve immediately.
Cooking Time: 12-15 minutes
Canyon Ranch Quinoa and Black Bean Salad
Get ready to fuel your active lifestyle with this nutritious quinoa and black bean salad, perfect for a quick lunch or dinner.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can (15 ounces) black beans, drained and rinsed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, and cilantro.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour dressing over the quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Canyon Ranch Turkey and Avocado Wrap
A refreshing twist on traditional wraps, this Canyon Ranch-inspired recipe combines the creaminess of avocado with the lean protein of turkey breast. Perfect for a quick lunch or snack.
Ingredients:
– 1 whole wheat tortilla
– 2 oz cooked turkey breast
– 1/2 ripe avocado, sliced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Lay the tortilla flat on a clean surface.
2. Arrange the turkey breast slices along one edge of the tortilla.
3. Top with sliced avocado, mixed greens, and crumbled feta cheese.
4. Drizzle olive oil over the filling.
5. Season with salt and pepper to taste.
6. Roll up the wrap tightly and slice in half.
Cooking Time: 5 minutes
Canyon Ranch Roasted Vegetable Medley
Experience the flavors of the American Southwest with this colorful and nutritious roasted vegetable medley, inspired by Canyon Ranch’s signature dishes. This recipe is perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large yellow bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together sweet potatoes, red bell pepper, yellow bell pepper, zucchini, and garlic.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Spread the vegetable mixture in a single layer on a baking sheet.
5. Roast for 30-35 minutes or until the vegetables are tender and lightly caramelized.
6. Garnish with fresh cilantro leaves, if desired.
7. Serve hot and enjoy!
Cooking Time: 30-35 minutes
Canyon Ranch Spinach and Mushroom Frittata
Start your day with a flavorful and nutritious breakfast, featuring the rich flavors of Canyon Ranch’s signature spinach and mushroom frittata. This recipe is perfect for busy mornings when you need a quick and satisfying meal.
Ingredients:
– 6 large eggs
– 1 cup fresh spinach leaves, chopped
– 1 cup sliced mushrooms (such as cremini or shiitake)
– 2 tablespoons unsalted butter
– 1 small onion, finely chopped
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt butter over medium heat. Add chopped onion and cook until translucent.
3. Add mushrooms and cook until they release their moisture and start to brown.
4. Stir in chopped spinach and cook until wilted.
5. In a separate bowl, whisk together eggs and a pinch of salt.
6. Pour egg mixture over the mushroom-spinach mixture in the skillet.
7. Sprinkle paprika on top and transfer skillet to preheated oven.
8. Cook for 20-25 minutes or until eggs are set.
Cooking Time: 20-25 minutes
Canyon Ranch Lentil and Kale Soup
This hearty soup is a perfect blend of nutritious ingredients and comforting flavors, making it a staple for any meal or gathering. With its rich aroma and velvety texture, this Canyon Ranch-inspired recipe will become a family favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups kale leaves, stems removed and chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the lentils, water or broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Stir in the chopped kale and continue to simmer until wilted, about 5 minutes.
Cooking Time: 45-50 minutes
Canyon Ranch Baked Chicken with Herbs
This recipe is a flavorful and moist twist on traditional baked chicken, featuring a blend of herbs and spices that evoke the warm desert landscapes of Canyon Ranch. With just a few simple ingredients and steps, you’ll be enjoying a delicious and healthy meal in no time.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, rosemary, thyme, and garlic powder.
3. Place the chicken breasts in a shallow baking dish and brush with the herb mixture.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Canyon Ranch Sweet Potato and Chickpea Stew
Warm up with this comforting, flavorful stew that combines the natural sweetness of sweet potatoes with the nutty taste of chickpeas.
Ingredients:
– 1 large sweet potato, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika. Cook for 1 minute.
3. Add sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 30-35 minutes
Canyon Ranch Greek Yogurt Parfait with Berries
Experience the perfect balance of tangy yogurt, sweet berries, and crunchy granola in this refreshing parfait. Perfect for a healthy breakfast or snack.
Ingredients:
– 1 cup Canyon Ranch Greek yogurt
– 1/2 cup mixed berries (strawberries, blueberries, raspberries)
– 1 tablespoon honey
– 1/4 cup granola
– Fresh mint leaves for garnish
Instructions:
1. In a small bowl, mix together the Greek yogurt and honey until well combined.
2. Spoon half of the yogurt mixture into a glass or parfait dish.
3. Top with half of the mixed berries.
4. Sprinkle 1/8 cup of granola over the berries.
5. Repeat steps 2-4 to create another layer.
6. Garnish with fresh mint leaves and serve chilled.
Cooking Time: None, as this is a no-cook recipe!
Canyon Ranch Zucchini Noodles with Pesto
Experience the taste of Italy with this refreshing summer dish, featuring zucchini noodles tossed in a vibrant pesto sauce. This quick and easy recipe is perfect for a light lunch or dinner.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (see note)
– 1 tablespoon olive oil
– Salt to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your spiralizer or mandoline to create zucchini noodles.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 2-3 minutes, stirring occasionally, until they start to soften.
4. Stir in the pesto sauce and season with salt to taste.
5. If using Parmesan cheese, sprinkle on top of the noodles and toss to combine.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Note: For a simple pesto recipe, blend together 1 cup fresh basil leaves, 1/2 cup pine nuts, 1/4 cup grated Parmesan cheese, 1 clove garlic, and 1 tablespoon olive oil. Adjust seasoning to taste.
Canyon Ranch Hummus and Veggie Platter
This vibrant platter is a staple at Canyon Ranch, offering a delicious and healthy snack or light meal option. With its creamy hummus and colorful vegetables, it’s perfect for a quick pick-me-up.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1 large red bell pepper, sliced
– 1 large yellow bell pepper, sliced
– 1 large carrot, peeled and sliced
– 1 large cucumber, sliced
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil.
3. Arrange vegetables on a platter or plate.
4. Serve hummus with vegetables for dipping.
Cooking Time: 10 minutes (plus chilling time)
Canyon Ranch Farro and Roasted Beet Salad
This hearty salad combines the nutty flavor of farro with the natural sweetness of roasted beets, all tied together with a tangy vinaigrette.
Ingredients:
– 1 cup farro
– 2 large beets
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1/4 cup crumbled feta cheese (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast beets for 45-50 minutes, or until tender when pierced with a fork.
3. Cook farro according to package instructions. Drain and set aside.
4. In a large bowl, whisk together olive oil and apple cider vinegar.
5. Add cooked farro, roasted beets, and crumbled feta cheese (if using) to the bowl.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley (if desired).
8. Serve immediately.
Cooking Time: 1 hour 15 minutes
Canyon Ranch Grilled Shrimp and Mango Salsa
This refreshing summer recipe combines succulent grilled shrimp with a sweet and tangy mango salsa, perfect for a light and flavorful meal. With only a few ingredients and minimal cooking time, this dish is ideal for a quick yet impressive dinner party.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Season shrimp with salt and pepper.
3. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
4. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl.
5. Stir well to combine.
6. Serve grilled shrimp with mango salsa spooned over the top. Garnish with fresh cilantro leaves if desired.
Cooking Time: 10-12 minutes
Canyon Ranch Cauliflower Rice Stir-Fry
This recipe is a healthier take on traditional stir-fries, swapping out rice for cauliflower and adding nutritious ingredients like lean protein and leafy greens. The result is a flavorful and filling dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked chicken breast, diced
– 1 cup mixed greens (such as kale and spinach)
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat
Instructions:
1. Pulse the cauliflower in a food processor until it resembles rice.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the onion and garlic and cook until softened, about 3-4 minutes.
4. Add the chicken breast and cook until heated through, about 1 minute.
5. Add the cauliflower “rice” and mixed greens to the skillet. Cook until the greens are wilted and the cauliflower is tender, about 2-3 minutes.
6. Season with soy sauce, salt, and pepper to taste.
7. Serve hot, garnished with additional greens if desired.
Cooking Time: 15-20 minutes
Canyon Ranch Chia Seed Pudding with Almond Milk
A nutritious and delicious dessert option, this chia seed pudding is made with almond milk and infused with the subtle flavors of Canyon Ranch.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey or maple syrup (optional)
– 1/4 teaspoon vanilla extract
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Whisk until the chia seeds are well combined with the milk.
2. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours or overnight to allow the chia seeds to absorb and thicken the mixture.
3. If desired, add honey or maple syrup and vanilla extract to the pudding and whisk until combined.
4. Serve chilled and enjoy!
Cooking Time: 2 hours or overnight
Canyon Ranch Stuffed Bell Peppers with Quinoa
This flavorful recipe combines nutritious quinoa, savory black beans, and roasted bell peppers for a healthy and satisfying meal. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: shredded cheese, chopped cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, mix cooked quinoa, black beans, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture and top with olive oil.
5. Place stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes or until bell peppers are tender.
7. Remove foil and bake an additional 10-15 minutes, or until cheese is melted (if using).
Cooking Time: 35-40 minutes
Canyon Ranch Broccoli and Almond Soup
Warm up with a creamy and nutritious soup that’s perfect for any season. This recipe combines the sweetness of broccoli, the crunch of almonds, and the richness of aromatics to create a delicious and comforting bowl.
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups broccoli florets
– 2 cups chicken or vegetable broth
– 1 cup almond milk
– 1/2 cup sliced almonds
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add broccoli, broth, and almond milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until broccoli is tender.
3. Use an immersion blender to puree soup until smooth. Alternatively, transfer soup to a blender and blend in batches, then return to pot.
4. Stir in sliced almonds and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Canyon Ranch Baked Cod with Tomato Relish
Canyon Ranch Baked Cod with Tomato Relish: A flavorful and healthy recipe that combines tender cod with a sweet and tangy tomato relish.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tbsp balsamic vinegar
– 1 tbsp honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet, leaving space between each filet.
4. Drizzle olive oil over the cod, then sprinkle garlic and thyme evenly over the top.
5. Season with salt and pepper to taste.
6. Bake for 12-15 minutes or until the cod is cooked through.
7. While the cod is cooking, combine cherry tomatoes, parsley, balsamic vinegar, and honey in a bowl. Toss gently to combine.
8. Serve the baked cod with the tomato relish spooned over the top.
Cooking Time: 12-15 minutes
Canyon Ranch Apple and Walnut Salad
This hearty salad combines the sweetness of crisp apples with the earthy flavor of toasted walnuts, all tied together with a tangy dressing. Perfect as a light lunch or a refreshing side dish.
Ingredients:
– 4-6 cups mixed greens (arugula, spinach, etc.)
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apple, and chopped walnuts.
2. In a small bowl, whisk together apple cider vinegar and honey until well combined.
3. Pour dressing over the salad and toss to coat.
4. Top with crumbled goat cheese (if using).
5. Season with salt and pepper to taste.
Cooking Time: None! This salad is ready in just 5 minutes.
Canyon Ranch Green Smoothie with Spinach and Banana
Experience a nutrient-packed breakfast or snack with this refreshing smoothie, packed with spinach, banana, and a hint of lemon. This recipe is perfect for those looking to sneak in some extra greens into their diet.
Ingredients:
– 2 cups fresh spinach leaves
– 1 ripe banana
– 1/2 cup unsweetened almond milk
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon honey (optional)
– Ice cubes (as needed)
Instructions:
1. Add all the ingredients to a high-speed blender and blend on high until smooth.
2. Taste and adjust sweetness by adding more honey if desired.
3. Pour into a glass and serve immediately.
Cooking Time: None! This smoothie is ready in minutes.
Summary
Discover 20 healthy Canyon Ranch recipes that are perfect for promoting wellness. From protein-packed dishes like Grilled Salmon with Lemon Herb Sauce and Baked Chicken with Herbs, to nutritious vegetarian options such as Quinoa and Black Bean Salad and Roasted Vegetable Medley, these recipes offer a variety of healthy meal ideas. Other highlights include Lentil and Kale Soup, Sweet Potato and Chickpea Stew, and Green Smoothie with Spinach and Banana. These delicious and easy-to-make recipes will help you fuel your body for optimal health and well-being.
