The Canyon Ranch Way: Meal by Meal continued...
Cooking ahead can help. "If we cook brown rice on Sunday, we'll have some to use for the next few days. If we roast some vegetables, then we can toss some on a frozen pizza later in the week," he said.
And with three daughters, ages 2, 11, and 13, Uhelein knows from experience that sometimes there simply isn't time to cook dinner. But even on busy nights, the chef tries to eat at home, relying on carefully chosen convenience foods. He keeps pizzas with whole-grain crusts in the freezer along with a selection of healthy frozen entrees. (Uhelein is a big fan of Trader Joe's and Whole Foods markets for both fresh and convenience items.)
Canyon Ranch Recipes
Roasted Butternut Squash, Apple, and Pecan Salad
Delicious, dense-textured, vitamin-packed butternut squash is the tastiest of all the winter squash. To peel, use a sharp cleaver or large knife and hack off the stem and then cut the long part off the bulbous base before you start peeling. It's easier to attack the two shapes separately.
2 pounds peeled butternut squash, deseeded and cubed
2 teaspoons canola oil
1 tablespoon pumpkin pie spice mix
3/4 cup red wine vinegar
1/2 cup maple syrup
5 Granny Smith apples, cored and cubed
1/2 cup pecans, chopped
Preheat oven to 400 degrees. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.
In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes. Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
Makes 10 servings. Each 1/2 cup serving contains approximately: 115 calories, 17 grams carbohydrates, 5 grams fat, 0 mg cholesterol, 1 gram protein, 4 grams sodium, 2 grams fiber.
Beef Tenderloin with Adobado Paste
You can make the adobado paste in quantity and store it, tightly covered, in the refrigerator for up to two weeks. It's also terrific with chicken and fish.