Rewards for working out, you say?

Rewards for working out you say?

By Tracey Welsh

Yes, the rewards for staying fit and maintaining a healthy lifestyle are greater than money alone, but if you can earn some prizes and or even give back to a charity for all the miles you run, bike, hike and work-out at the gym - why not?

I ran across Earndit while downloading apps for my ipad. Here is a techy motivator that hooks up with MapMyFitness among others and rewards me(or reminds me)for my hard work. It seemed a natural to share this with people who enjoy Red Mountain Resort and living a life of good health. Not only do you earn healthy rewards and free items, but you can share the good news with your friends via social networks. You can even gather your friends for competitions. Now, to help you with your resolutions for better health, Red Mountain Resort, in tandem with our friends at Clarins are sponsoring a unique and inspiring giveway on Earndit.com. If you have one of the top fitness tracking devices or apps on the market today, such as Fitbit, BodyMedia, Nike+, Garmin, MapMyFitness, RunKeeper, Endomondo and many more, you can automatically earn points from your trackable work-outs. For example, you get 10 points for every mile you run and track! Then you can redeem points on Earndit for high value rewards, from their brand partners. In January, Red Mountain Resort will be part of a giveaway and unlike a traditional giveaway and sweepstakes, you will be working out for the opportunity to win a prize. From January 7 -11, 5 Clarins products will be given away to randomly selected participants and at the end of the week one of the 25 winners will win a FULL week at Red Mountain Resort for two. Why wait? Check out Earndit.com today!

Peach Crisp

Peach Crisp

Serving Size: ½ C Cobbler + 2 oz. Ice Cream

Ingredients:

For the filling:

10 c. raw or frozen peaches

ORGANIC CANE SUGAR 1 Cup

Brown Sugar ½ Cup

TAPIOCA FLOUR 4 Tbsp.

FRESH LEMON JUICE 1 Tbsp.

CINNAMON 1 tsp.

ALLSPICE, ½ tsp

.

For the topping:

ALL-PURPOSE FLOUR ½ Cup

ROLLED OATS ½ Cup

BROWNSUGAR ½ Cup

CINNAMON 1½ tsp.

BUTTER,UNSALTED(COLD) ½ Cup

Combine the filling ingredients in a bowl; stir gently. Spoon fruit mixture into 9”x13” baking dish coated with cooking spray; set aside. Place all ingredients for topping in a food processor and pulse until the topping is in very small pieces. Spread the topping evenly over the filling. Bake at 350F degrees for 3-350 minutes or until filling is bubbly and crust is golden.

Recipe Nutrient Analysis, Single Serving: 180 Calories/35g carbohydrates/1g Protein/5g Fat/2g Fiber

Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb

2 twelve ounce New Zealand lamb racks (8-10 bones each) frenched and trimmed of all sinew, cut into 4-5 bone racks

¼ cup Dijon mustard

1 recipe Roasted Corn & Goat Cheese Flan (follows)

1 recipe rosemary-sun dried tomato demi (follows)

½ cup raw pistachio kernels, roasted and chopped in a food processor until coarse chopped

1 tbsp. Herbs de Provence

2 tsp. canola oil

¼ tsp. Kosher salt

Pinch of freshly ground black pepper

Directions:

Breading: Preheat oven to 375 F. spread pistachio kernels out on a baking sheet and bake until aromatic and starting to brown lightly, about 4-5 minutes. Remove from oven and allow to cool. Then, process pistachios in a food processor until they are coarsely ground, but smooth enough to stick to the racks. Pour into small bowl and stir in Herbs de Provence.

For the lamb: Sprinkle salt & pepper over both sides of the lamb. Preheat a large sauté pan over high heat; add the oil, and then carefully add the lamb to the pan meaty side down and cook until golden brown, about three minutes. Turn and repeat on the bony side, about one minute. Remove the pan from the heat and pour off excess oil. Carefully grab the lamb by the bones, using a kitchen towel or a pair of tongs. Brush each rack with the mustard, crust with pistachios, and then put the meat back in the sauté pan and roast in 375 F. oven to desired doneness, about 12 to 15 minutes for medium rare.

To serve:

Using a sharp knife cut the lamb racks into two bone chops. Spoon the rosemary sun dried tomato jus onto each plate and lay two chops on top of the sauce. Place a flan on each plate.

Rosemary-Sun Dried Tomato Jus Ingredients:

1 ½ cups veal or beef stock, low sodium

3 tbsp. sun dried tomatoes, julienne

Trimmings from the lamb racks (optional)

½ cup Cabernet Sauvignon, Merlot, or Burgundy

1 sprig fresh rosemary

½ tsp. canola oil

Directions:

Preheat a small sauce pan over high heat. Sauté lamb scraps (if available) and sun dried tomatoes with the oil until lamb scraps are browned. Add rosemary and peppercorns, then add the wine and reduce by half, about 90 seconds. Reduce heat to medium, add stock, and simmer until sauce has thickened enough to coat the back of a spoon, about 20 minutes. Remove rosemary sprig.

Roasted Corn & Goat Cheese Flan Ingredients:

½ cup goat cheese (Chevre)

2 large eggs

3/4 cups heavy cream

1 tablespoons freshly grated reggiano parmesan

2 tbsp. freshly chopped fresh tarragon leaves

¼ cup sun dried tomatoes, diced

¼ cup fresh corn kernels

Kosher salt & pepper to taste

Directions:

Preheat oven to 325 F. Combine all ingredients in food processor and process until smooth, about 1 to 2 minutes. Pour mixture into greased ramekins, then place ramekins a casserole dish and pour warm water in the dish until filled to halfway up the sides of the ramekins. Bake in 325 F. oven until flan is set and a wooden toothpick or skewer inserted in center comes out clean, about 30 minutes. Remove from oven and let the flans rest in the hot water for about 10 minutes.

Prepare Your Skin for Winter

Prepare Your Skin for Winter

By Janice Thompson-Restaino, Aesthetician

There’s no question that the winter months can wreck havoc on your skin, but if you start using these skin-saving tips now, you’ll be in the clear when winter hits full-on.

Exfoliate. This is the key to revealing a healthy glow for both your body and your face. No matter how much moisture you give your skin, it can’t penetrate though dead cells. Chemical peels improve texture using a chemical solution that causes dead skin to peel off. Peels can improve acne prone skin, discoloration, fine lines and wrinkles and even mild rosacea. The end goal of all chemical peels is the same, to leave the skin regenerated, smoother and with a dewy, youthful glow.

Wear SPF. Just because it’s cold out doesn’t mean the sun’s rays aren’t. Over time, sun exposure contributes to dryness and loss of elasticity. So remember to apply SPF daily, no matter the weather.

Stay Hydrated.  To prevent dry winter skin, it’s vital to protect cellular water levels. Many are surprised to learn that caffeine and alcohol are major causes of dehydration, so try and limit your intake. Choose decaffeinated coffee and alternate water with cocktails to make sure your body is hydrated.

Switch up your skin care. You may need to adjust your skin-care regimen a bit during the winter months. Make sure to use a mild cleanser that’s non-drying with lactic acid and enzymes. And don’t skimp on the toner - a toner can help alleviate some dryness since it acts as an oil stimulant and helps get the sebaceous glands going. You’ll want to incorporate a serum too. Serums are able to penetrate deeper than a moisturizer, which usually helps more on the surface layer of the skin. Look for serums with hyaluronic acid and vitamin C for added benefits.

Red Mountain Paradise

Red Mountain Paradise

By Kasey Austin, Field Operations Liaison | Austin-Lehman Adventures

As a host of the upcoming Austin-Lehman retreat at Red Mountain Resort in March of 2013, I wanted to spend a moment fantasizing about a week spent in the red rock oasis of Utah. As a short (and not complete) background, Red Mountain Resort focuses on full body wellness (reenergizing mind, body, and spirit) while Austin-Lehman centers in on living life to the fullest through outdoor adventure. Of course, both of these companies feature so much more than this but for the purposes of this blog, we'll center in on these highlights.

From my perspective as an Austin-Lehman employee, there's no better way to rejuvenate your sense of self than by getting outside and just living. Now, whether your version of "living" is sitting on a red sandstone cliff, breathing, hearing, and seeing your surroundings, or it's hanging by a rope a hundred feet in the air while rappelling through Yankee Jim Canyon, that's completely up to you – everyone is different! However, just so long as you're getting "out" to explore this beautiful and unique world that we live in, it's up to you how you take it in.

Now, I know that it's easy enough to walk out to your backyard or local park to recharge those hard working batteries in that body of yours, but just think of taking a whole entire week off in a resort of paradise-like luxuries – imagine the positive transformation that could take place in your mind, body and soul! Austin-Lehman and Red Mountain Resort have teamed up to provide the ultimate wellness vacation in which daily yoga and activities like mountain biking Bear Claw Poppy Trail and hiking amongst Zion's lush forestland and towering sandstone pinnacles are the daily norm. If you think that an exciting and challenging day of canyoneering (hiking, climbing, scrambling, and rappelling) followed by spa services, yoga classes, and pool time is the perfect way to spend a vacation, then you'll want to look into this adventure, designed with your body's well-being in mind.

As an ending note, I know for me personally that there is nothing that revives my sense of self better than a day (let alone a week!) spent taking on physically and mentally-demanding activities followed by pure and sweet relaxation time – good for the soul. What better place to get away from it all then at the Red Mountain Resort where wellness is a part of everyday life. While experiencing an Austin-Lehman adventure, you're sure to get the personalized attention you're seeking for your next vacation. Join me for the opportunity to relax, renew and rediscover your sense of adventure at this red rock paradise – see you in March!

About Austin Lehman Adventures

Austin-Lehman Adventures is a multisport adventure travel company with a legacy dating back 38 years to 1974. Our company specializes in small group travel, with a maximum of twelve guests on our departures (18 max for family trips) and a 6:1 guest to guide ratio. These small group sizes ensure that you get the personalized attention and experience that you seek while vacationing worldwide. Through Austin-Lehman Adventure Travel, you can travel safely to five different continents with our knowledgeable and safety-oriented guides. The authentic and distinctive lodging that accompany one of our over 70 different itineraries is sure to satisfy your taste for luxury quality and comfort.

Pan-seared Diver Scallops with Garlic and White Wine on Nested Saffron Rice Noodles

Pan-seared Diver Scallops with Garlic and White Wine on Nested Saffron Rice Noodles

(Serves 4)

Ingredients:

1 lb. diver scallops

1 tsp. olive oil

½ tsp. garlic, minced

2 oz. white wine

Pinch salt

Pinch pepper

Directions for Diver Scallops:

1. Spray olive oil into sauté pan and bring oil to smoke point.
2. Add scallops, sear and turn.
3. Add garlic and sauté for 30 seconds.
4. Add white wine and pinch of salt and pepper.
5. Heat ½ tsp olive oil in sauté pan. Add rice noodles with a pinch of salt.
6. When scallops are done, place on ½ cup of saffron rice noodles (recipe below).

Saffron Scented Rice Noodles Ingredients:

1 pack rice noodles

½ tsp. crushed saffron

Pinch salt

Directions:

1. Add crushed saffron to 2 qt. water and bring to a boil.
2. Add rice noodles and cook until just done.
3. Rinse noodles with cold water to remove starch and stop cooking process.

Body Wrap at Home

Body Wrap at Home

By Marci Howard-May, Spa Services Supervisor

Do you love the benefits and relaxation that come from a full body wrap? You can do one yourself at home. You will need to begin with exfoliating your skin so the products will penetrate deeper into your skin and give you better results. You need plastic in some form to create a barrier that will make you sweat, opening your pores so your body can detoxify and absorb the product you have put on. You can use saran wrap, wrapping two to three layers on entire body, two painter’s drop cloths that you would lie between or garbage bags.

Warm a blanket in the dryer. Lay out your layers so you can quickly get cocooned. After exfoliating your skin, apply your product and then quickly get in plastic. Get under your warm layers and wrap into a cocoon for 15-20 minutes. The idea is to sweat, or at least be very warm. Have a spray bottle close and water with a straw to rehydrate. After the wrap time is up, remove your layers. If you chose a mud based product you will want to rinse off any residual product and apply a hydrating cream. If you used an oil based or herbal wrap you will simply rub in the remaining product. It is ideal to then rest for a few hours and drink plenty of water following your wrap so your body can continue to relax and detoxify. 

Cumin-Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet Gastrique

Cumin-Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet Gastrique

(Serves 4)

Duck Ingredients:

4 duck breasts (4 oz. each)

½ tsp. ground cumin

1 cup Cabernet (reduced by half)

Tart Cherry Cabernet Gastrique (recipe below)

Parsnip Purée (recipe below)

Duck Directions:

1. Rub the cumin into the duck breasts.
2. Sear the breasts in a hot oven-safe skillet for 1-1 ½ minutes on each side.
3. Place the skillet in a preheated 400F oven.
4. Cook 10 minutes for each inch of thickness.

Tart Cherry Cabernet Gastrique Ingredients:

2 Tbsp. fructose

1 Tbsp. water

1 cup tart cherries, pitted

2 Tbsp. champagne vinegar

2 Tbsp. cornstarch slurry

Tart Cherry Cabernet Gastrique Directions:

1. In a saucepot start reducing the wine by half.
2. In a small sauté pan, add the fructose and water together and caramelize.
3. After the wine has been reduced by half, add the cherries and vinegar and bring back to a boil.
4. Slowly add the wine and cherries to the caramelized fructose, stirring constantly.
5. Bring back to temperature and thicken with the slurry.

Purée Ingredients:

2 parsnips, peeled & chopped

5 cloves roasted garlic cloves

1 cup water

1 Tbsp. olive oil

Purée Directions:

1. Steam the parsnips until soft.
2. Roast the garlic on a baking sheets with the olive oil and water in a 350° F oven until soft (approximately 10 minutes).
3. Mix the garlic with parsnips and purée through a food mill.