5 Spa Recipes: Detox, De-Stress, De-Flab

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5 Spa Recipes: Detox, De-Stress, De-Flab

You may not be able to vacation at a spa, but that doesn't mean you can't eat like you're at one. The nation's top retreats share a few of the recipes guests love most.

By the Editors of FITNESS Magazine

Breakfast & Dinner

Breakfast: Whole Wheat Buttermilk Pancakes with Fruit from Canyon Ranch

Canyon Ranch, with locations in Tucson, Arizona; Lenox, Massachusetts; and Miami Beach, Florida, has won the Conde Nast Traveler Best Destination Spa Award 10 times. Chef Scott Uehlein cooked up this sweet spin on whole wheat pancakes.

Makes: 6 servings

Prep Time: 15 to 20 minutes

Nutrition Facts per Serving: 254 calories, 8g protein, 38g carbohydrate, 8g fat (1g saturated), 3g fiber

Check out the recipe for Whole Wheat Buttermilk Pancakes with Fruit in our recipe center >>

Dinner: Barbecued-Chicken Pizza from Cal-a-Vie

Fitness is key at Cal-a-Vie spa, outside San Diego, California, so chef Steve Pernetti, former personal chef for Saudi royalty, makes light versions of classic favorites that complement any exercise program. Here, his delicious take on barbecued-chicken pizza.

Makes: 12 servings

Prep Time: 30 minutes (when dough is premade)

Nutrition Facts per Serving: 424 calories, 22g protein, 66g carbohydrate, 7g fat (3g saturated), 5g fiber

Check out the recipe for Barbecued-Chicken Pizza in our recipe center >>

Dinner: Red Lentil and Portobello Roll-Ups with Feta and Tomatillo Salsa

From Miraval Resort

Miraval Tucson, in Arizona, has won top spa awards from Travel+Leisure and Conde Nast Traveler. Executive chef Mary Nearn prepares dishes using as much organically grown, sustainable produce as possible.

Makes: 6 servings

Prep Time: 30 minutes

Nutrition Facts per Serving: 366 calories, 14g protein, 60g carbohydrate, 9g fat (3g saturated), 9g fiber

Check out the recipe for Red Lentil and Portobello Roll-Ups with Feta and Tomatillo Salsa in our recipe center >>

Hearty Salads

Romaine and Avocado Salad with Lemon-Tarragon Vinaigrette

From Auberge du Soleil

Before being transformed into a Mediterranean-style resort, Auberge du Soleil, in California's Napa Valley, was a landmark restaurant. Today, executive chef Robert Curry melds Mediterranean and California flavors to create unique dishes like this salad.

Makes: 4 servings

Prep Time: 30 minutes

Nutrition Facts per Serving: 321 calories, 4g protein, 21g carbohydrate, 26g fat (3g saturated), 6g fiber

Check out the recipe for Romaine and Avocado Salad with Lemon-Tarragon Vinaigrette in our recipe center >>

Native Maize Salad with Corn and Black Beans

From Red Mountain Spa

Nestled in the canyons near St. George, Utah, Red Mountain Spa offers an all-natural menu filled with locally grown ingredients. Executive chef Chad Luethje gives this fresh corn salad a Southwestern twist.

Makes: 7 servings

Prep Time: 20 minutes

Nutrition Facts per Serving: 176 calories, 10g protein, 34g carbohydrate, 1g fat (0g saturated), 12g fiber

Check out the recipe for the Native Maize Salad with Corn and Black Beans in our recipe center >>

Originally published in FITNESS magazine, May 2008.