Tag Archives: adventure

What’s your beef?

The story begins with the best meatloaf I’ve ever tasted. Yes, it’s chock fun of vegetables. The carrots look like jewels when it’s cooked. Thank you chef Josh Drage of the Ranch at Rock Creek in cowboy boot central Montana.

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Welcome to the Ranch at Rock Creek in the Big Sky Country of Montana.

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Yup, this is why they call it Big Sky Country.

The Ranch at Rock Creek is near the historically charming small town of Philipsburg, MT and one of the very special properties on the lux list of Relais & Chateau. 

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Let’s get this glamping party started. Surrounded by wildlife and luxury, it’s so quite that you can hear the creek babbling and the birds singing.

 

 

Activities include horseback riding, hiking, fishing and I loved getting around on my bicycle. The gravel crunches under your wheels and the wind whistles in the trees. Ahhhhhh.

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Finally caught a trout! My guide looks happier than me.

 

 

 

 

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Hiking with my friend Carol Anne Kelly to The Top of the World summit above the ranch. OK, now we’ve worked up a ranch hand appetite so back to that meatloaf!

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I added mushrooms to the mix to create a healthy blend of half pound ( 8 ounces) of fresh mushrooms mixed with one pound of ground meat ( I used ground chuck). The mushrooms add moisture, flavor and take the place of some of the beef, so the meatloaf is lower in total fat. Mushrooms are also a good source of many nutrients including vitamin D. Surprise!

Chef Josh Drage’s Montana Meatloaf features carrots, leeks, an egg, and breadcrumbs and was fabulous. I added the mushrooms for even more vegetable variety.

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The more you know, the more you can eat. That’s the food philosophy I believe in as a registered dietitian and healthy foodie. So if you thought you had to cut beef out of your diet to eat more healthfully, I have good news. You can enjoy beef and a healthy lifestyle.

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Watch the TV Segment here

The secret is learning how to prepare leaner cuts of beef and knowing that three ounces provides 25 grams of protein and 10 other nutrients including iron, B vitamins and zinc. These nutrients help build and repair muscles, maintain brain function, protect cells from damage and help convert food into fuel giving us energy. For lots more on beef and good nutrition as well as a list of leaner cuts and how to prepare them I like this website: www.beefitswhatsfordinner.com 

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Meanwhile…..back at the Ranch………a little sunset wine time with freshly baked tortilla chips, guacamole and salsa.  I love camping!!!

 

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Galapagos Eco Gourmet

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Imagine if your grocery list was edited to remove foods considered a threat to the balance of nature in your own backyard.

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That’s the culinary challenge Norman Brandt faces everyday as executive chef of

the Pikaia Lodge in the Galapagos Islands.

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“When I got the position I made a list of ingredients I needed for the kitchen and I was told you can’t bring those in,” said Brandt.

No blue cheese, no cherries, no chia seeds and no imported citrus to name just a few of the foods tightly restricted by Ecuador’s biosecurity regulations for the Galapagos.

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The goal is to prevent the introduction of invasive species and pests that could threaten indigenous plants, many vitally important to the islands’ world famous wildlife.

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The Galapagos Islands have become a mecca for ecotourism attracting over 250,000 visitors a year who arrive with binoculars and cameras in tow ready to spot giant tortoises, sea turtles, penguins and unique birds including the blue-footed booby.

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Galapagos National Park rules control the number of people and time limit spent in wildlife areas and you must stay at least six feet away from the creatures.

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Birds don’t fly away when you walk by and curious cute baby sea lions hop towards you.

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“They thrive because there are no predators here,” said Andrew Balfour, general manager of the boutique eco-property Pikaia Lodge where rooms include a copy of “The Origin of Species” by Charles Darwin.

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Elegantly furnished rooms overlook an extinct volcano now covered in lush green foliage.
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Strikingly modern architecture of Pikaia Lodge

 

Guests drink in the DNA Bar…

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….and dine in the Evolution dining room.

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Andrew Balfour, Pikaia Lodge

“The magic of the Galapagos is that you see nature in an intimate way and see how the adaptation of the species is crucial from island to island,” says Balfour.

 

 

 

 

 

 

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Chef Brandt, from mainland Ecuador, has enthusiastically learned to adapt to his new environment by getting to know local farmers, discovering wild cherry tomatoes and showcasing Galapagos seafood including tuna, grouper, octopus, and spiny lobsters.

 

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On the menu is a seafood Carpaccio with peppers from chef Brandt’s kitchen garden and the crunch of yucca chips with seafood terrine.  Some imported foods are allowed but restricted and undergo close inspection. Chef Brandt has to make his grocery list at least 9 days in advance,

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Avocado, passion fruit, and oranges are grown here planted by early settlers.

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Dairies produce milk but only fresh cheeses.

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“So I’m trying to make my own aged cheese,” said Brandt.

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He showed me a small wheel of yellow cheese. “I want to wait for two or three months more. It’s an experiment so we’re all learning about it.”

He makes his own red wine vinegar and ages the local grass fed beef so it’s more tender.

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Traditional tastes of Ecuador at the Pikaia Lodge including a quinoa risotto and Arriba chocolate mousse with passion fruit chili coulis add a gourmet touch to Galapagos adventures. What’s a pikaia? It’s the first organism discovered with a spine. See the design with little dots in the dessert above? That’s a pikaia.

 

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Getting to the Galapagos and Getting Around 

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From Atlanta I flew to Quito, Ecuador which is super high altitude at over 9,000 feet above sea level. Took my breath away, literally.

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But so did the fabulous hotel we spent the night in before flying to the Galapagos islands the next morning.

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The historic and gloriously luxurious Hotel Gangotena in Quito, right of the wide San Francisco Plaza, is a member of Virtuoso.  It’s beautiful.

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I had the best, the best scrambled eggs I’ve ever experienced. What a way to get ready to launch off to wilds of the Galapagos!  Hey, even the airport in Quito was super nice.

Check out the sleek and modern airport bathrooms!

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Souvenir shops in the airport got us primed and ready to experience Galapagos wildlife viewing …blue footed booby neck pillow anyone?

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But….why oh why didn’t I buy that Blue Footed Booby throw pillow?! I love it! OK, next time for sure!

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Galapagos Glam – no vortex left behind!

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