'Tis the Season
‘Tis the season for office parties and family holiday gatherings. We love to eat, drink and be merry this time of year, and we tend to indulge (and overindulge) in our favorite fattening foods and beverages.
Before a holiday party or big meal, why not plan a workout? Vail Valley's largest health and wellness center, the award-winning Aria Spa & Club, Vail Cascade’s 78,000 square foot spa and fitness facility, is renowned for its precision approach to personal fitness and all-encompassing wellness.
From the moment you arrive, you feel the inviting warmth and healthy energy of a true mountain retreat. Aria Spa & Club brings mind, body and spirit into balance with pampering treatments, invigorating workouts, personal training, and a focus on a healthy life. Stay fit with an array of exercise equipment, classes, yoga, Pilates, indoor tennis, sports courts, and even an on-site nutritionist.
After your workout, unwind in the indulgent 10,000-square-foot spa Sanctuary with a soothing massage, hydrating body wrap, restorative facial or polishing manicure/pedicure. Create your own personal journey of peak performance, beauty and harmony. Give YOURSELF a present this holiday.
We hope you enjoy all this holiday season has to offer. We leave you with this healthy, hearty, seasonal recipe, packed with nutritious ingredients.
Aria Spa & Club
Vail Cascade Resort
Lentils with Butternut Squash and Walnuts
Adapted from Epicurious.com
Lentils are a warm and hearty meat alternative packed with protein and fiber – a perfect dish for a cold night. Sweet butternut squash provides a dose of vitamin A, and toasted walnuts provide vitamin E and healthy omega-3s.
1 small butternut squash (about 1 pound)
1 large shallot
2 garlic cloves, minced
2 tablespoons olive oil
3 teaspoons curry powder
1/2 cup walnuts
1 1/2 cups water
2/3 cup green or brown lentils, rinsed
2 tablespoons chopped fresh cilantro sprigs
Fresh lime juice to taste (optional)
- Preheat oven to 425°F.
- Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 15 minutes.
- Chop walnuts and sprinkle over squash. Bake squash mixture 10 minutes more, or until walnuts are lightly toasted and squash is tender.
- While squash is baking, in a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.
- To lentils add squash mixture, cilantro, lime juice, and salt and pepper to taste and toss until combined well.
- Serves 4 as a side dish.
Nutrition Facts per serving:
Fat: 15 grams
Carbohydrates: 28 grams
Fiber: 10 grams
Sodium: 280 mg
Protein: 8.5 grams