The tastiest weight-loss recipes: shed pounds and get energized with these low-calorie, full-flavored meals and snacks from the country's top spa chefs - Diet Makeover

Shape, April, 2004 by Nancy Gottesman

Spend a few days at a spa and you'll return home feeling re-energized and motivated to take better care of your health. And one of the best and easiest ways to bring part of the spa experience home is to cook the way the spa chefs do.

A decade ago, "spa cuisine" meant low-calorie (and often low-flavor) fare, its main effect being weight loss. Today, losing weight is just a fringe benefit. The spa food of the 21st century is an indulgence too: Mouthwatering and pleasing to the eye, the meals consist of a balance of nutrients that are good for your body and your soul.

To re-create spa cuisine in your own kitchen, try the following low-calorie, lowfat meals and snacks from some of the most popular spas in the country. These easy-to-prepare recipes will seem reassuringly familiar--satisfying french fries, a delicious turkey and Swiss sandwich and rich chocolate cream pie. All are made with fresh ingredients and are full of nutrients, to pamper you from within. (See "Are You Ready for a Change?" on page 184 for more nutritional insight from Red Mountain Spa.)

TIPS from a pro

"Spa food is very health-conscious," says Jeff Crosland, executive chef at Red Mountain Spa in St. George, Utah. "Its aim is to maintain the highest integrity of the food, both nutrient- and taste-wise." To achieve this balance in your own cooking, Crosland offers the following suggestions.

Cook in season. Shop for the freshest seasonal produce. "It's the only way to cook," Crosland says. "A tomato just doesn't taste like a tomato in December."

Use fresh herbs as much as possible. Be sure to add them at the end of the cooking process so the herbs retain their pungent aroma and taste. (If you must use dried herbs, add these at the beginning of the cooking process so the herbs have a chance to release their aroma and flavor as the dish cooks.)

Make your own low-sodium vegetable stock and keep it handy in the freezer. Fresh stock creates richer, more flavorful dishes, especially when used to prepare grains (such as rice and couscous) or as a base for soups and sauces--and it's very easy to make. See Crosland's how-to tips on the opposite page.

Use an array of vegetables, grains and beans. These will add fiber as well as a bounty of other nutrients to every meal.

RECIPES

BREAKFAST

From the Golden Door Spa in Escondido, Calif.

Why we love this recipe It's so versatile! This burrito is teeming with flavor from a variety of ingredients--including the tomatillo, roasted to bring out its wonderful richness. It's a natural for breakfast, but also perfect for lunch or dinner. Use the salsa, too, with grilled chicken, roasted fish, quesadillas or as a dipping sauce for baked corn chips.

Golden Door Breakfast Burrito With Roasted Salsa Mexicana

Serves 6
Prep time: 20 minutes
Cook time: 15 minutes
Note: The tomatillo (aka husk tomato) is a small green fruit, similar to
a tomato, with a paper like husk. A traditional ingredient in Mexican
cooking, it makes a delicious salsa.

Salsa
2     tomatoes, quartered
 1/2  red onion, coarsely chopped
2     tomatillos, papery skin removed and halved
1     jalapeno chile pepper, halved lengthwise and seeded
1     clove garlic, peeled and halved
 1/2  teaspoon olive oil
Salt and ground black pepper to taste Juice of 1/2 lime
1     tablespoon chopped fresh cilantro

Burrito
2     teaspoons olive oil, divided
2     tablespoons finely diced red onion
 1/2  cup sliced white or cremini mushrooms
2     tablespoons seeded, finely diced Anaheim chile peppers
2     tablespoons seeded, finely diced tomatoes
1     cup trimmed, thinly sliced spinach leaves
Salt to taste
6     eggs
6     egg whites
 1/4  cup crumbled feta cheese
6     8-inch whole-wheat tortillas
Fresh, chopped cilantro

To prepare the salsa, preheat oven to 400[degrees] F. In a small bowl, combine tomatoes, onion, tomatillos, jalapeno and garlic. Add olive oil, salt and black pepper; toss to coat. Place mixture on baking sheet and roast 15 minutes, until softened and lightly browned. Transfer to a blender and process to a coarse consistency. Place mixture in a bowl and stir in lime juice and cilantro. (Can be kept in the refrigerator, covered, for up to 5 days, and frozen for up to 3 months.)

To make the burrito, brush a large skillet with 1 teaspoon of the olive oil and set pan over medium-high heat. Add onion and cook 2-3 minutes, until softened, stirring frequently. Add mushrooms and peppers and cook until mushroom liquid is almost evaporated. Add tomatoes and spinach and cook 2-3 minutes, until spinach begins to wilt, stirring frequently. Season with salt. Set mixture aside in a bowl.

In a medium bowl, whisk together eggs and egg whites until blended.

Brush the same skillet with remaining olive oil and set pan over medium heat. Add beaten eggs and cook 1-1 1/2 minutes, until eggs are scrambled but still wet, stirring constantly. Stir in cooked vegetable mixture. Sprinkle feta cheese over top and season with salt, if desired. Transfer mixture to a bowl and set aside.