As a former hard-core, medical sales rep, learning to say “NO” was my first step to opening bigger, better doors. I’m sharing these wise words from my friend, Michelle Rogers Healthy Living.
Worth your consideration,
-Erin
How do I do it all? I don’t.
April 2, 2015 By Michelle Rogers 3 Comments
Like most other women I know, I’m busy. Between working full time, running a business part-time, doing this blog, taking care of my family and home, studying for my CPT, and trying to take care of myself, too — let’s face it, it’s hard to keep up.
I’m a list maker and Post-it lover, and that helps in terms of organizing. However, it can also be a source of stress to see a long list of what needs doing, knowing it’s hopelessly unrealistic to be able to get it all done.
This used to stress me out a lot, and sometimes still does. But I’ve come to the conclusion that I’m not going to be able to get it all done…at least not in the timeframe I might like. And frankly, I’m weary of trying to keep up.
Maybe we just have to accept that we can’t do it all.
I’ve been doing some thinking lately about how to alleviate the daily overload. Some strategies I’m implementing include:
Say “no” more
Turn down additional work if I should, even if it means losing money
Be far more selective about the projects and clients I do take on
Be realistic about what I can accomplish
Refocus on the goals that are most important to me
Prioritize ruthlessly — decide what must be done today. Does a task actually have to be done right now, or is it just that I’d like it to be done?
Realize that some things on my to-do list will need to be late, or simply may not get done right now
Release guilt about not being able to keep up
Stop comparing myself to others
Let it go
Delegate
And most of all, I need to pare down my list. Life it too short to spend it just trying to keep up!
One activity I refuse to compromise on, however, is my daily workout. It’s non-negotiable, just like getting up or going to work. But how do I ensure that I can fit that in, with everything else going on in my life? By scheduling my workout for 5:30 every weekday morning. It’s simple, really: I do it first, and get it done. No matter what else the day throws at me, my workout is finished. Working out early, at a set time every day, has been a crucial key to my success at fitness and weight loss and to my physical and emotional well-being.
How do you keep up with your commitments? Do you try to “do it all,” or have you given up on this notion? Please share your thoughts and strategies in the comments!
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Courtesy of the Hilton Head Helath H3 Healthy Kitchen
Hilton Head Health Chicken Cordon Blue.
4 each Chicken breast, cleaned and pounded flat (4 ounces each)
4 each Swiss cheese slices (reduced fat, pre sliced)
2 ounces Canadian Bacon
4 cups Spinach, cleaned (stems removed)
1 cup Panko bread crumbs
1 T. Parsley, chopped
1 tsp. Onion powder
1 cup Egg Beaters (or egg whites)
1/8 tsp. Salt
1/8 tsp. Pepper
Prepare breading bowls; one bowl with panko crumbs, onion powder, and parsley and the other bowl with egg beaters. Set aside until ready.
Heat large skillet with non stick cooking spray.
Saute spinach with salt and pepper and cook until wilted.
Lay chicken breast out flat on cutting board.
Place Swiss cheese, then the 1/2 ounce slice of Canadian bacon, and then 2 tablespoons of sautéed spinach on the top of the chicken breast.
Roll breast up tightly. I used a wooden skewer to help me hold it together.
Dip rolled breast in egg beaters and then coat in panko crumb mixture.
Set on parchment covered baking sheet, or use a cooking spray to prevent chicken from sticking to the pan, and continue with remaining breasts.
Bake in oven 375 degrees F for about 12-15 minutes, or until internal temperature reaches 160 degrees F. Let set for for another 5 minutes on baking sheet or pan and allow breast to carry over cook to 165 degrees F.
Chef Carrie Adams and I really hit it off. It must be our shared passion for cooking.
Chef Carrie worked with me in the “Easy Freezy” cooking class at Hilton Head Health. She recommended a few tips. She uses a thermometer to check the temperature and also allows for carry over cooking that happens after the meat is removed from the oven. Taking this additional cooking into consideration keeps us from over cooking this chicken dish. We also made a batch that could be frozen for up to six months. For freezing, freeze all the pieces throughly on a baking sheet (once cooled) in the freezer. Then tightly wrap each serving with plastic wrap and label each portion individually with “Cordon Bleu” and todays date. Wrapping already frozen portions insures better freezer storage and quick, easy future dinners on evenings that you might not feel like cooking.
Serves 4
Serving size 1 chicken breast
250 Calories 10 gms of Fat
I’m back home and still cooking! I made these with prosciutto ham in place of Canadian bacon. Ready for the freezer!
A fitness vacation could be exactly what you are looking for to revamp your eating habits and reenergize a sluggish or non-existent workout routine. One visit and you will understand how easy what it takes to be successful.
Just show up and change your life. It really is that easy. We are constantly being told that we are an obese nation. Many of us have an idea of what it means to live a healthy, active lifestyle, but few of us know exactly where to begin. We are constantly bombarded with new studies, new diets, new exercise programs–and few of us know exactly how to get things going, let alone get the to changes stick. If overwhelmed by all the obstacles, what to do? Well, a few of us know exactly what to do. You see this was not my first visit to a wellness spa. Once you’ve made the choice of lasting changes, a fitness vacation could be exactly what you are looking for to revamp your eating habits and reenergize a sluggish or non-existent workout routine. One visit and you will understand how easy what it takes to be successful.
Hilton Head Health is located in a gorgous gated community in South Carolina.
The Hilton Head Health vacation I took did reenergize my sluggish workouts, and did inspire me to not only eat right, but in the right portions. By vacationing in an environment that is completely focused on my well being, surrounded by like-minded guests and staff, one will definitely be successful while at the resort, but also be given the tools to continue on this daily journey of mindful living when returning home.
Enjoying some free time on Hilton Head beach.
Each aspect of my health was addressed; mind, body and spirit. Let’s start with the confusing diet information. We hear low-carb, no carb, paleo, no dairy, vegan, gluten-free, detox, blood-type, South Beach…I could go on for hours. Hilton Head Health has been mastering this sea of trendy information for forty years, so they have the answer to this question, “Which diet?” I could not have been happier to hear it simplified in a way I could truly understand. It is a combination of calories in and calories out, but everyone wants to know exactly how much? Well the real answer is another question: What are you willing to give up in order to live the life you would like to be living? Professional athletes train hard at a high level, and if you ask a person that has dedicated themselves to achieving success in athletics, they will tell you training, practice, coaching, and desire. Truth is we know what we need to do, eat less and exercise more, but finding the exact way to make it livable is the key. The actual answer is to stop dieting all together. Finding a way to build healthy habits into my life and my surroundings is setting myself up for success. It might be small steps at first, but the consistency of pushing on, even thorough setbacks, is what makes people stop yo-yo dieting and maintain a healthy weight for life.
Bob Wright, Director of Education, has been part of the Hilton Head Health team for over 30 years. He holds a Master’s Degree in education from the University of South Carolina.
I received coaching from some of the best thought-leaders in the weight loss industry. The combination of information that is useful along with daily activities that reinforced those new thoughts, were powerful. A perfect example hit me like a bolt of lightning while I was in the Live Well Portion Control class led by Bob Wright. Through his experience, keen insight, and great communication skills, he was able to help me understand how to read nutrition labels and understand what a portion actually looks like. He basically ruined my love for Mike and Ikes. He spoke to us about how food is super-sized now. The movie theater-size box of candies that I love is basically all sugar (duh!). He let me know that it would take walking to the movies 4.5 miles to and from, for a total walk of 9 miles, to burn the calories in that candy box! That was a real eye-opener for me. Bob urges you to ask yourself whether it is worth it. He pointed out ways to win this battle. He did not say I could never eat my favoirite candy again. It really comes down to how much, how often, and what am I willing to do to get to my fitness goals. If going cold turkey on candy (or cocktails, ahem) is not one, then we need to look at the portion, frequency, remaking a recipe lighter and then look at the other side of the equation, exercising more. Can you actually walk to the movies to enjoy this candy? Apparently that box of Mike and Ikes has five days worth of our daily sugar allowance. Can I actually go five days and have a cheat day or is there another way to work with this want. He gave me some excellent strategies.
The exercise that was available was varied enough to please anyone at any fitness level. All classes could be modified to meet your fitness level, and multiple choices of classes were available at each class time. The structured days begin with a walk, led by an staff member, all of whom have advanced degrees along with fitness certifications. Taking a walk though the palm trees and large live oak trees thoughout the extensive pathways at the ShipYard Plantation was beautiful. I also chose to bike while I was there, as the private beach was less than two miles away. I chose to take some classes that I was not familiar with, like pool yoga. I was able to get a deep stretch and I found it much less challenging yoga on land, as I am a beginner. I also took a beach yoga class early one beautiful morning on Hilton Head Beach. Stand up paddleboarding is a new love of mine, and I took a guided trip out into a protected cove and worked on my form. All of these classes had me engaged and excited to be exercising.This comittment to great staff is why I believe Hilton Head Health wins top awards for wellness retreats.
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As a foodie, I was excited to take the cooking classes offered each day. I took a class called “Easy Freezy.” At first the idea of frozen food did not excite me, but I am more pumped about this class and what it can do for me at home than just about anything else. I love to cook, but I don’t love to plan. I would really just rather eat what suits me or my schedule on any given day. Well, apparently, I am not alone in this thinking. Chef Carrie spent time with me hands-on in a gorgeous kitchen practicing exactly the kind of skills I need to be successful. We learned which foods freeze well, how to prepare the proper portion, and label, mark, and store food. So, if I am too tired to cook or short on time, I can just go to my freezer and pull out something I love and quickly reheat it. No more last-minute pizza calls for me! I learned how to make awesome, healthy pizzas that will be ready to heat and eat quickly. I sharpened my knife-handling skills and learned shortcuts to save time. We also made pesto encrusted salmon, and chicken cordon blue. It was another light bulb moment for me. I cook anyway, why not just make a batch and freeze future meals? I guess I knew this all along, but actually showing me how to pick successful recipes that freeze well, measure and weigh real portions, and how to store and lable them really just made it easy for me to comprehend. By practicing these recipes in class, I know I can do it at home now, too. Another unexpected bonus: I will no longer waste a giant bunch of herbs or not know what to do with my CSA, as I will be using them all at once when doing my meal prep day! Delicious food, less waste in my kitchen, and a smaller waist to boot. I found this class very enlightening!
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With all the educational classes and fitness classes, there was still time to find a balance and enjoyment while on this program. Participants are encouraged to have some rocking chair time, spa treatments (I had three treatments in four days), and even take in some of the local sights. I enjoyed my morning meditation with Lisette Cifaldi. Lisette is a nutritional coach, licensed councilor, and a food addiction specialist. I began one morning with her leading a guided meditation and then attended a class she taught on finding motivation through spirituality. It was very interesting to me because no matter what religion you may practice, or none at all, she pointed out our need to be connected as a society. Her lecture crossed over into why people sometimes overeat to fill a void. I loved her talk about deepening our spiritual practices, and how that plays into our eating habits. Even if one is a hard core atheist, there is still a spiritual need, and she pointed out ways to feed it whether it was time in nature, volunteering, or philanthropy. All of which reminds us that there is something bigger than self and that this positive mindset feeds us spirituality. As a meditation practitioner, the attention to the mindful aspect of eating was powerful to me.
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Each meal I ate in the True dining room just cemented all of the things I was learning in my classes. The meals were beautifully prepared in the right portions, and delicious. Sharing a meal at a table with others in the same program allowed for interesting conversations and insights into how all these wellness concepts work together in our lives. Creating a sensible environment at home begins with sensible meal planning, a meal prep time, and serving on right-sized dishes. The portioned meals with lots of flavor, but still low in salt, were easy to enjoy. I was never hungry and always satisfied with the selection of choices from the menu. Snacking was also addressed and a self-serve snack station helped me visualize exactly what I should stock at home, but also what a real portion looks like.
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My abbreviated trip to Hilton Head Health, just four days, yielded some impressive results! Sunday, my final morning, I was ready to put on some “real clothes” for my drive home. My roommate and fellow blogger Michelle Rogers @MRHealthyLiving and I wore comfy exercise clothes day and night for the duration of the vacation. I had to sprint to her room to show her what I thought was shocking, my “real shorts.” You see, Michelle and I had attended all the classes, activities, and meals together through the week as bloggers, and when I showed her how baggy my shorts were we were both stunned! I really did not think I would see such noticeable results in a such a short time. “Wow”, is all I can say. Hilton Head Health reinforces the idea of a no scale (ok, maybe one in the kitchen for portions), no diet, healthy, active lifestyle. Most guests take this wellness journey in two weeks to a month. Many choose a roommate to reduce costs, so sharing a cottage with Michelle was very much like a regular guest experience. Traveling and taking this journey alone is definitely not a problem, though. Guests were of all ages, marital status, and nationalities that participate in this program. I was really surprised how many guests were return visitors at first, but again, once you figure out how easy it is to take a fitness vacation and see results, I am sure I will be back as well. With this new information, I am totally motivated and know exactly what, where, when, and how I will be making better choices for the rest of my life. It was truly a transformational week for me.
Ok, it was really early, so ignore my hair! These shorts fit me perfectly the week before. I was shocked!No scale, just my regular shorts gave me something tangible to measure. I really was stunned.
This is a sponsored post. My thoughts and opinions are genuinely my own. I was a guest of Hilton Head Health, but received no direction on the writing of this post. I would like to thank Hilton Head Health for this life-changing opportunity and I look forward to sharing more of my wisdom gained over the stay in future wellness posts. Keep an eye on my resort recipes. I am already cooking differently, and I am excited to share these changes with you all. I would also like to thank my fellow blogger, Michelle Rogers Healthy living for all of her support during this fun week.
A decadent chocolate dessert by James Beard nominated chef, Colin Bedford of Fearrington House Country Inn, Pittsboro, NC
Fearrington Inn’s signature dessert.
Chocolate Soufflé with Hot Chocolate Sauce and Whipped Cream
Recipe courtesy of Fearrington House Inn Executive Chef, Colin Bedford, a Grand Chef in the Relais & Chateaux family of premier hotels.
3 tablespoons unsalted butter
1 cup milk
6 tablespoons sugar
pinch of salt (1/8 teaspoon)
8 ounces unsweetened chocolate
12 egg whites
1/2 teaspoon cream of tartar
confectioners’ sugar
1 recipe of Chocolate Soufflé sauce
1/2 pint heavy cream, whipped and sweetened
Preheat oven to 400 degrees.
Melt butter, add flour, and cook over medium heat for 2-3 minutes, stirring constantly. Heat milk and add it all at once, whisking rapidly. Add sugar, vanilla, and salt.
Melt chocolate over the lowest setting possible, cool slightly, and blend with the milk mixture.
Beat egg whites until they are foamy. Add cream of tartar and continue beating until they hold stiff peaks. Fold the whites into the chocolate mixture.
Butter six 8-ounce ramekins and fill each 2/3 full with the souffle mixture. Bake at 400 degrees for 8-10 minutes. Dust the tops of the soufflé with confectioners’ sugar. Serve immediately with a small pinch of the chocolate soufflé sauce and whipped cream.
If the base of the soufflé should curdle after blending it with the milk, beat in warm half-and-half by the tablespoon until the mixture becomes smooth.
Makes 6 portions
Hot Chocolate Sauce
2oz 100% Chocolate (@4 tablespoons)
1 cup heavy cream
2.5 oz sugar (5 tablespoons)
Bring the cream to a simmer, add the rest of the ingredients using a hand blender to help incorporate fully. Reserve in a container and refrigerate until ready to use.
Serve hot and in a small pitcher on the side of the soufflé.
The restaurant actually presents the soufflé on a plate, uses a spoon to cut a round opening into the center, and then pours the hot chocolate over the top. Whipped cream topping after the sauce, table side, impressive presentation.
Colin Bedford, Executive Chef for Fearrington House Country Inn. He is a James Beard nominated chef. He is also a genius for sending out a “pre dessert” before dessert.
I don’t want to give away all the surprises at this resort, but they did send out a special “pre dessert” when I ordered this. Sheer genius.
The sommelier, Maximilian Kast, expertly paired my dessert with a 20 year-old Ferreira tawny port.
I am fortunate to live in a gorgeous part of Virginia. While I travel regularly, I would be remiss not to take advatage of some of the wellness activities that are just outside my door. I met my river guide, James, at Explore Park, mile marker 115 on the Blue Ridge Parkway. The park is just a fifteen-minute drive from downtown Roanoke, Va. Explore Park is a jumping off point for many outdoor activities including hiking, mountain biking, fishing, boating and now stand-up paddleboarding (SUP) thanks to the folks at Roanoke Mountain Adventure. It’s worth taking a look at the calendar of events at Explore Park– there are museum exhibits, live exhibits showcasing historic Virginia themes, and now one of the hottest outdoor activities, stand-up paddleboarding.
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I called Roanoke Mountain Adventures, a local SUP outfitter, and booked a private lesson to learn the techniques needed to enjoy this sport. Like all water sports, it is important to enjoy SUP with a friend for safety. James Revercomb, the owner and a guide is my SUP friend today. Group classes fill up quickly, and with the peak heat of the summer, I did not want to postpone my opportunity to get in on this perfect summertime activity. I love being on the water and out in nature, so I thought this sport would be right up my alley.
James and I got to know each other on land, and then he unloaded the equipment we would be using. Since I am familar with canoeing and kayaking, we were able to make quick time going over the fundamentals, and move quickly to the equipment that is new to me, the paddleboard and the oar. The board we are using today is an inflatable 10 foot 8 inch paddleboard with a fairly wide width of 32 inches. The bottom of the board has three hard fins like a surf board. It is very lightweight and can actually be deflated, rolled up, and put in a small car, like the convertible that I drove today. These boards are well made and can hold up to the day-to-day stress of multiple rentals and novice paddlers. He stocks boards in different widths and heights, and most boards can hold up to 250 lbs without a problem. Although the board is inflatable, it is extremely strudy and had no real give once fully inflated. This is also the same board he uses for the very popular Stand-up Paddle Yoga classes that he hosts.
Stand-up Paddle board and Oar
One of the first things I noticed is that the paddle is adjustable to the person’s height. It also has a bend. It is bright yellow on the bottom. The yellow paddle helped me identify how deep my strokes were, which is key for good paddling technique. James went over the techniques needed to get in without falling off, on my knees and steady myself. We also went over several different strokes needed for this wide calm portion of the Roanoke River that we would be paddling on. We focused on paddling straight, which can be done by paddling on one side with the proper technique. Turning and stopping were also on the list.
Easy access to launch my paddlboard
Once on the water, I steadied myself at first on my knees, but I was standing up within a minute. Now, standing upright on the water, we went through the same strokes that we had done on the land. James made certain I felt safe and comfortable with all the strokes before heading out into the open river. He had given me the option of a fanny pack type of life vest or a traditional one. I was so glad I had chosen to go with the waist-belt life vest, as I had no trouble manuvering my paddle or body as I think I would have with a traditional life vest. I had all the right gear for this activity.
Stand up Paddle board lesson on the Roanoke River
We spent the most of the morning paddling. He set up an inflatable buoy for a practice point, and I worked on my turns. As an experienced guide and lover of nature, he pointed out a gorgeous blue heron to me, and several other birds including a osprey carrying a small fish. We did have a small boat pass by, but the wake was no problem for the wide paddleboard. By that point, I had already mastered one-side paddling. He mentioned that he has gear for fishing off of the paddleboard. He also said some people like to lie down for a nap. Hmmm, maybe I will get my husband out here!
What to know before you go: Call ahead and make appointments for peak times, especially holidays and weekends. He has a few launching places to choose from. I chose the Explore Park for its natural beauty and convenience to downtown. James recommends wearing moisture-wicking clothing, or even a bathing suit. Water shoes are not needed. I wore flip flops and left them on the shore. He will have a dry bag for your phone or anything else you think you might need. He can host groups of up to a dozen people, which would reduce the cost per person. They also rent kayaks, tubes, and bikes. He might have just talked me into a mountain biking lesson.
I loved SUP. I plan on going back for a kayak lesson as well. Check his calendar for SUP yoga classes as well.
What are you waiting for?
I was not given any special treatment other than being a paying guest of Roanoke Mountain Adventures. This is my life.
Anam Day Spa in Old San Juan is located next to Parque De Las Palomas park on the water.
I literally stumbled upon this little day spa while roaming the cobblestone streets of Old San Juan. My husband and I decided to take a few suggestions from our concierge and Pinterest, and hit just one or two of the more than a dozen of recommended eateries and vistas recommended. What happened was pure serendipity. After a short walk up to Fort Cristobal, a little retail therapy at some local stores, and a great meal at a bean-to-bar chocolate cafe, (Casa Cortes ChocoBar restaurant that was on my hit list) we decided to ditch the list and just walk towards the water. We wanted to just see the city from a different perspective and allow it to open up to us in its own way. We literally happened upon a huge marble plaque that stated “home of the original pina colada.” So, of course we had to have a couple of those! Our bellies were still full from the chocolate cafe, or we would have eaten at Barrachina Restaurant, as well. The food coming out of the kitchen looked authentic and smelled amazing. We came to a a beautiful gate behind which was a small park with the most beautiful knotted and twisted shade trees. A plaque explained the park and a bronze pair of shoes. We sat on a bench and took in the view of the cruise ships, sailboats, and water. After some time resting our legs from the hilly climbs of the city we glanced over and noticed a day spa. This was no ordinary day spa. It was a Buddhist-themed bar in the front of the building and a day spa in the back. Was this a reverse mullet? Party in the front, business in the back? The sign outside posted modest prices, and spa services included cocktails. Are you kidding me!?! As a practicing Buddhist (I need a lot more practice) and a spa enthusiast and now, a mildly buzzed tourist…I thought my head was going to explode. Was this sheer luck or was it karma? I don’t know, but we had to go in. It was not a hard sell for my husband. We had no plans for the evening. He spied several very large flat screen tvs and and a full bar with beer taps. Of course I could use another spa treatment. My answer is always yes! YES!
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I chatted up the owner/bartender, Marcos Long, who had impeccable English, and was happy to round up a manicurist for me. My service would include a sangria. I explained my desire to stay on the rum vibe we had started and he was more than happy to make me a special frozen drink at no additional charge. Sometimes, my husband will join me for a pedicure, but the lure of the sports and the beer taps proved stronger than my pitch, and I happily took my seat in the manicure chair while he bellied up to the bar. Heidi was a fairly new technician, and her English was not as great as the owner’s, but she gave me a great manicure. She was so young and cute. She shared with me her time behind the chair and the name of her pet beta fish as she scrubbed, rubbed, washed and groomed my nails in preparation for the polish. While we were chatting, I noticed a rhythmic drumming sound. As Heidi applies polish, I realized the drumming was not recorded music, but rather Thai massage. I hadn’t noticed the two massage tables behind the heavy drapes! Another guest pulls back the drapes, hands a wad of money to the massage therapist, and thanks the owner’s wife for another awesome weekly massage. Turns out the owner’s wife is a Thai massage therapist, and he is a bar owner, so they just combined their businesses. Brilliant, in my humble opinion.
Asian Lanterns and Big Screen TVs
Heidi, my nail technician
Sugar scrub, pet Beta fish, and my giant cocktail.
Thai Massage
Later, not wanting my nails to smudge, my husband and I decide to sit outside watch the cruise ships leave port. It was a fantastic sight to take in as the sun set. Outdoor bar seating at this spa, next to a beautiful park, this was a great and unusual way to end the day.
My tips for visiting Anam? I wish I had known Mrs. Long, the owner was actually trained in Thai massage, in Thailand, if I go back to San Juan, I am totally booking massage with her! If you are visiting from a cruise ship, this is a great late afternoon stop to end the day. Spa and nail appointments are not required but if you are in a large group, call ahead. The owners would be happy to get a cab for you to get back to the ship on time, as they know exactly when the ships depart. The last spa appointments are around 7 pm, so 3 or 4 pm would be perfect to see the park, get a treatment, have a drink, and catch a cab without stress. Tell them I sent you. Cheers!
Nothing like some fresh mountain air, a little exercise, and some new Frette sheets to soothe my soul. I had the opportunity to get a sneak peek prior to the grand opening of the new Pinnacle Cottages at Primland. Of course, since I consider this to be my second home, I have been watching the progress of the build out over the past year or so. Even having done a walk-through about a month earlier, I was not prepared for how spectacular these new cottages would turn out. Having walked though all four of the multi-unit buildings, I knew exactly which unit I would be booking for my future visits. I just didn’t know the name or room numbers yet. Well, allow me to share with you the awesomeness that is Oriole 70 & 71.
Pinnacle Suite, perfect size for a couple. Photo courtesy of Primland and Kevin MeechanView of the Dan River Gorge. Photo courtesy of Primland and Kevin MeechanPorch for two with a spectacular view Photo courtesy of Primland and Kevin Meechan
Each of the buildings were designed with group stays in mind. The idea was for families, golf and hunting groups, wedding parties, or corporate retreats to have a place where they could open up adjoining rooms if they like and share an entire floor or building, or group of buildings, if needed. When the staff helped me carry in my luggage, they told me they thought these rooms were even more spectacular than the main lodge. Having stayed in every suite in the lodge, all three tree houses, all of the fairway cottages, and most of the mountain homes on the property, I thought, “I am the perfect person to be the judge of that!”
Custom cabinets and commisioned art are beautifully blended for this stunning suite. Photo courtesy of Primland and Kevin MeechanThe larger suites include a kitchen. Photo courtesy of Primland and Kevin MeechanOriginal art works hint to the bird theme of this suite. Photo courtesy of Primland and Kevin MeechanThe larger suite has a grand livingroom for entertaining guests. Photo courtesy of Primland and Kevin MeechanLivingrooms have gorgeous views of the gorge and pinnacles of Dan. Photo courtesy of Primland and Kevin Meechan
The same attention to detail in the architecture, quality of the furnishings, and oh baby!…new bath tubs had me a little twitterpated. One of my favorite daily activities, a long soak, was over the top. When I am on vacation, my soaks can be pretty epic, pruney toes, long reads, maybe some vino therapy, and Primland has the best bathtubs, I swear! I could probably do an entire post just on which of the tubs I like best and why. This is not a cookie cutter resort with five hundred rooms with the same tub in each of them. Oh, no…this is a place for fans of Architectural Digest to come and read the latest issue while soaking in one of many different dreamy bathrooms. I can tell you as a super soaker, without a doubt, this tub and view is my new favorite on the entire property!
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My room is connected to my friend’s room next door. He is an excellent neighbor, friend, and Primland enthusiast himself. I will give you a little tour of our suites, but then I have to tell you about our trip out to the reservoir. We have the entire upstairs of Oriole Cottage among us. One suite has a huge porch with lots of seating, enough for all of us to have a party, and the second smaller suite has a much more private porch meant for just two. Each suite has all of the modern amenities that are expected at a five-star property, but the gorgeous mountain view and meticulously-curated custom art work takes this space to another level. Giant Baby and I are in the smaller suite. I called it the romance side 🙂
We enjoyed birding and paddlingFunyacks on Dan River
I have been wanting to try the funyaks ever since they first added the activity, but something always seemed to get in the way. First it was winter, then we needed to golf or hike or something. I have done nearly every activity on property, but still need to learn fly fishing, tree climbing, disc golf and horseback riding. It just happens that Summer, our funyak guide, is also an equestrian guide, so I might get talked into one more activity. Getting to the reservoir is no small task. Four-wheeling in the Suburban with Summer on some of the very remote dirt roads was an adventure in itself. Once at the reservoir, we needed to get our gear on and take a short hike through a rhododendron thicket. For those that have not spent time in the Blue Ridge Mountains, these are gorgeous evergreen flowering bushes that grow very tall. Summer gives us some basic instructions as we have all canoed or kayaked before, and just like that, we are out on the water. Funyaks are inflatable kayaks that are open on the top like a canoe. So there was no need for lessons on how to roll over under water or anything scary like that. As a matter of fact, the reservoir was very calm. The Dan River flows into it, but we will be staying in the calm open spaces just to enjoy an easy paddle, check out some wildlife, and enjoy the afternoon. That said, other guests have wanted to explore further up stream and really challenge themselves, and get a workout. We are not like those guests. We came to float, and as luck would have it, we were able to watch a beautiful bald eagle catch its own lunch. At one point, we just hung out under some trees and did some bird watching. Summer shared with us that some guests like to just float and take a nap. I like how those people think! On my next trip to the reservoir, I think I will have them pack us a picnic lunch. Stand up paddle board have just been added, so I will have another activity to add to my bucket list. Yup, I learned some new stuff, paddled a bit, and exercised my mind and body. This is what I call wellness!
Primland Pan Seared Carolina Pink Snapper Citrus and Sweet Relish
A recipe from the kitchens of Primland Resort
Courtesy of Executive Chef Gunnar Thompson
Pan Seared Carolina Pink Snapper
Citrus and Sweet Relish
Serves 4
4filets of Snapper, skin on
Substitutions: Porgy, any type of Bass, Rockfish
1/4 cup canola oil or clarified butter
Citrus Pepper Relish:
2 Navel Oranges, peeled and chopped
Zest of 1 lemon and 1 lime
1/2 cup roasted red peppers, sliced
2 tbl olive oil
Pinch crushed red pepper
Prepare the relish first. Toss together all ingredients and salt to taste. Let marinate for one hour at room temperature.
Heat two large heavy skillets over medium high heat. Get a sturdy spatula ready. Add oil or clarified butter. Season Fish with salt and pepper. Place fish skin side up in a pan and cook very briefly. Flip and place skin side down. Press the fish firmly down with the spatula to keep the skin from curling. Cook until skin is golden and crisp and fish is cook through. Serve immediately. Top each portion with the citrus and pepper relish.
My notes from class, we chard the peppers over a flame on the gas stove to roast them and peeled the burnt skins off into a kitchen towel. He mentioned canned roasted peppers as a back up if grilling and charing the peppers at home is not an option. Also, be sure to section and remove any pith from the orange slices. That portion can be bitter and it is worth the effort it takes while sectioning the oranges.
Pan Seared Carolina Pink Snapper Citrus and Sweet RelishLearning to filet Red SnapperChef Thompson shows us how to roast red peppers on the grill or the gas stove to add flavor
3 tbl chopped, mixed herbs (parsley, chives, dill, tarragon, basil, or a selection of your favorites)
Stir together butter, lemon zest and herbs. Bring 2 gallons of water to boil, add 4 tbl salt.
Add lobsters and cook for 11-13 minutes. Remove lobsters to a platter and serve accompanied with personal dishes of soft lemon-herb butter. Crck the claws and tail before serving, but leave in the shell.
Class notes: Try to pick female lobsters as they are sweeter. They have much smaller, daintier legs than male lobsters. Do not over cook.
Lemon-Herbed ButterChef Thompson teaches us how to pick female lobsters
Roasted Atlantic Salmon with Spinach and Horseradish Crust
Serves 4
4 filets of Salmon, skinned and bones removed
Spinach and Horseradish Crust:
1 clove garlic, minced
2 tbl butter
1 shallot, minced
5oz. spinach
1 tbl prepared horseradish
1/4 cup cream
Pre heat oven to 350 degrees. Spray a baking dish with oil. Season salmon filets with salt and pepper. Place in baking dish.
Heat a large skillet over medium high heat. Add butter and once it foams, add shallots and garlic. Cook until fragrant. Add Spinach and stir to wilt. Add cream and horseradish. Cook to glaze spinach. Remove from heat. Season with salt, pepper and Worcestershire to taste.
Top each salmon filet with the spinach. Place in oven and bake until fish is cooked and flakes easily with a fork or temperature of 135 degrees. Plate each portion and serve with a lemon wedge.
Salmon with horseradish crusted spinach and fingerling potatos
A recipe from the kitchens of Primland Resort in Meadows of Dan, Virginia
Courtesy of Executive Chef Gunnar Thompson
I had the pleasure of learning to cook seafood with Chef Gunnar Thompson at a wellness cooking class this spring at Primland. He was kind enough to share his recipe with me knowing I would share.
Shrimp and Grits with Low Country sauce and Stoneground Grits
Serves 6
Low Country Sauce:
1/4 cup mixed bell peppers, diced
1/4 cup onion, diced
3 tbl ham, diced
1 cloved garlic, minced
3 tbl butter
2tbl tomato paste
3/4 tbl Cajun seasoning
1/2 cup cream
Stoneground Grits:
1 cup Course stoneground grits
2 cups water
2 cups of milk
2 tbl butter
1/4 cup shredded cheddar cheese
36 large to medium shrimp, peeled, and devained
2 tbl canola oil
Bring water and milk to a boil in a heavy pot to start the grits. Add grits and stir, reduce heat to very low immediately. Cook, stirring often, until grits are soft and all liquid has been absorbed. Add butter, cheese and season with salt. Set in a warm place. Prepare the low country sauce as the grits are cooking.
Heat a sauce pan over medium heat. Add butter, ham and vegetables. Cook until softened about five minutes. Add tomato paste and Cajun seasoning, cook for one minute. Add shrimp stock and cream. Simmer for five minutes. Season with salt.
Heat a very large skillet over medium high heat. Add Canola oil. Season shrimp with salt. Place shrimp in pan. Cook shrimp for one minute and flip over. Add low country sauce and simmer until shrimp is from, pink, and cooked.
Place grits in each bowl and top with six shrimp and spoon sauce over.
My class notes; Buy the best large stoneground grits you can find. It will make all the difference in this recipe. Also buy shrimp with the shells and make your own stock as he directed in our wellness cooking class.
San Juan is where most people want to stay when they want to visit the rain forests, the bioluminescent bays, historic old San Juan, the forts, and of course, the wide variety of food that Puerto Rico has to offer. I chose Puerto Rico for our tenth wedding anniversary trip for a few reasons. First, it is in the perfect climate for a beach retreat during some of our coldest winter days in Virginia. Second, I could book a flight with no passport, as my husband’s had expired. And, last but not least, it is just a three-hour flight from Charlotte to exotic tropical beaches with coconut palms and clear blue waters. What I did not know was how much I was going to fall in love with Puerto Rico! One of my husband’s partners is from Puerto Rico, and when we asked him what we must do there, he said, “See the rain forest and eat, eat everything you can! Try all the delicious foods, you are gonna love it.”
I decided to split up my trip into two distinct vibes, sightseeing primarily in and around Old San Juan for the first half of the trip, and serious spa services in Dorado Beach to end the vacation completely relaxed. I have had the Ritz-Carlton Reserve, Dorado Beach on my spa bucket list since it opened in 2012. What better combination than to do and see all that San Juan has to offer, get a feel for Puerto Rico, then finish out our vacation the way I prefer, lounging at a gorgeous beach and spa? I’m not a travel agent, but my plan worked like a charm. We checked in at the Ritz-Carlton, San Juan on a mission.
Ritz-Carlton San Juan
The Ritz-Carlton, San Juan was the perfect home base for the sightseeing portion of our vacation. Not only is the hotel centrally located for all the best sites, my concierge, Angela, ensured I saw the best that San Juan had to offer. She helped me coordinate our tours, spa services, and an easy transfer to the Ritz-Carlton Reserve, Dorado Beach, later in the week. The Ritz San Juan actually has two types of concierge at this property, one for general requests like dinner reservations and spa services and one just for off-property excursions. I was able to book private car tours of all the sights with the very best tour guides and skip lines, crowds, and other time-consuming hassles.
I was paired with the most experienced tour guide from Castillo Tours, Roberto Garcia, for our tour of El Yunque National Park, the rain forest. He picked us up at the hotel and chauffeured us into the park. My husband and I were amazed at his knowledge of all things Puerto Rico. His seventeen years of experience led to great conversations on the history, people, plants, animals, climate, and culture that made the trek enjoyable. He literally walked us into the rain forest and pointed out all sorts of interesting facts. It was very educational, but he also picked up on our laid back style and made the day fun and enjoyable. Of course he had towels, water, and umbrellas for us. We made several stops along the mountainous road to see different waterfalls, take some pictures, and pick up souvenirs. He was also outstanding at giving us tips for the rest of our week.
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We also booked a private car to take us to the Bacardi factory. Roberto did let us know that despite all the tourist information that is out there, this is actually the second most popular tourist destination in Puerto Rico. San Juan is the most popular destination. I was happy to hear this as I found this information much more useful in my daily life. For example, did you know that the number one drink in the world is the Cubra Libre? Well, it is easy to understand as rum and coke are so easily available to so many people, but to really make this drink, one must use rum that has been aged at least eight years in an oak barrel, add Coca-Cola, and serve it with a wedge of lime– otherwise it’s just a rum and coke. There is a difference! The luxury of being able to enjoy a tasting or two and not have to drive is amazing, and as far as I am concerned, the only way to go.
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We chose to visit Fort San Cristobal, and wander around Old San Juan to get a feel for the culture and food firsthand. Getting a taxi from our hotel to the fort was easy, as was walking through Old San Juan. We felt safe, and most people we met were bilingual. Again, I was armed with a map from my concierge, Angela, and notes from Roberto of great places to eat with stunning views, but we chose to wander for the most part and let the city open up to us naturally. We did find this amazing bean-to-bar chocolate restaurant, Casa Cortes ChocoBar, that was on my hit list and did not disappoint. We also stumbled on Barrachina, a great restaurant with the claim to fame of having invented the pina colada. We shopped, and ate, and shopped, and ate, until we found a Buddhist bar with a day spa. More on that later–it deserves a post of its own. I am a spa blogger after all. Funny thing about drinking in Old San Juan, I kept hearing Spanish, so I almost felt like I was in Mexico.
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Valentine’s Day dinner in our bathing suits was pure luxury for us. It was snowing hard back home. We skipped the crowded restaurants and dined next to the ocean at the Ocean Bar and Grill which is wedged between the pool and the beach. The atmosphere was casual but the cocktails and food were top shelf. After several delicious mojitos, we ventured to try our luck at the casino that is on property at the Ritz. I’m happy to report that Lady Luck was on our side. We decided to quit while we were ahead so we could get up early and go for a walk on the beach. The local surfers love the way the waves break just a short stroll down from the Ritz.
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Knowing I was going to one of the best spas in the world later in the week, I just booked a couples massage, as that is what my husband requested. Ok, full disclosure here, I am not usually a fan of couples treatments. The main reason is that my husband usually falls asleep on the massage table and starts snoring, not exactly relaxing or romantic for me! Angela booked me with Millie and Mildred knowing my high standards. Our therapists spoke with us ahead of time about the typical issues, as they generally do, sore areas, recent surgeries, allergies, etc. Ok, this was it. This was the time for me to speak up and tell Mildred that she needs to give Mike that really deep tissue massage that he prefers and and if he starts snoring, go deeper! Wake him up! Of course Millie and Mildred were true professionals and took my comments in stride, but hey, I think it worked! He made it through 90 minutes, 30 minutes longer than his normal massage attention span, and no snoring. Both therapists met my standards for treatments not just in technique and touch, but also on an emotional level. They hit all the marks I am looking for in a solid service. Thank you, ladies!
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I fell in love with the people and the all the interesting nooks and crannies of Old San Juan. It is a very large city with nearly 400,000 residents, but everywhere we went, we found everyone really friendly and genuinely warm. Off-property, most restaurants we went to offered us a free dessert, a little extra drink, or something to make us feel special. The spa at the Ritz-Carlton, San Juan was no different. Every guest at the Ritz is a treated like a V.I.P., but somehow someone always seems to make a personal connection. The ladies at the spa front desk put together some Valentine’s-themed spa products for me to take back to my room. How sweet! I love this place.
My tips for San Juan:
Get out of the resort and explore the island and all of the culture. Find some adventure. Eat local.
Staying in the city is key for many of the major sites like the rain forests, Bacardi factory, and beaches. I skipped some famous beaches like Flamenco Beach, Culebra. I knew I would be at Dorado Beach later in the week. I never left the Dorado Beach Reserve once I checked in, so I was right about that.
Skip the kayak tour of the bioluminescent bay in Fajardo. We spent more time getting instructions on how not to fight with our boatmates from our guide than actual kayaking instructions, and both were needed! It was overbooked with teeming hordes of tourists who, like us, don’t know how to kayak, trying to find their way into and out of the pitch black mangroves, running into trees and other boats, and dodging the occasional motor boat. I understand there is another tour where you can walk up to a beach in Vieques that might be better. Either way, no one is allowed to get in the water. It was definitely a test for our ten-year marriage, but we survived. Bioluminescence cannot be photographed without special equipment either, that is why I don’t have any pictures of it.
Valentine’s Day does mean something to the people of Puerto Rico. Many folks go out to dinner, and we found the hotel crowded with people (kids) from the northeastern U.S. getting in a quick vacation while their kids were off from school for Presidents’ Day.
Normally, when I visit a spa resort, I book treatments every day. This half of the vacation was different for me, but still fun. My tip for this spa would be to bring your tennis racket. Not too many tennis courts are on the ocean with a spa right next door. Book individual spa treatments, and spend time together in the relaxation room and co-ed jacuzzi, unless of course it’s your anniversary.
Stay tuned for the 411 on the incredible spa experience at the Ritz-Carlton Reserve, Dorado Beach!
I can’t think of a better place to usher in spring than Primland. I booked my stay in a Fairway Cottage adjacent to another friend, John King, who is also a dedicated fan of this resort. John suggested we should celebrate the spring solstice, his new year, in style. Our shared passion for organic gourmet cuisine and love of nature is enough to bring together the most unlikely of friends. Originally, from California, We met John at Primland on New Year’s Eve. He is eccentric hippie with long gray hair, beard, and a very casual sense of style. While John, who could be mistaken for an Indian, was out exploring some of the 12,000 acres Primland has to offer and barefoot running on the golf course (not kidding), Mike and I took in a different aspect of the lodge, the kitchen. Mike and I have spent many evenings in the upper kitchen, just off Elements dining room, where the Chef’s Table is located. It is always an amazing spectacle and treat to enjoy the nine courses of food and wine that the chefs and sommelier thoughtfully prepare. I thought it would be great to try to reenergize our healthy eating and cooking habits on this “new year,” since according to my wise friend, it was such a powerful day to do so. Primland offers its cooking school on the third Saturday of every month.
Chef Gunnar Thompson has prepared many impressive multi-course meals for us in the three years he has lead the culinary team at Primland. I would describe his cooking style as classic French as France is where he trained, but with a nod to local recipes and ingredients. Interesting note about him personally, Gunnar is a vegetarian. As a former vegan (for a short time), I can really appreciate his cooking style. His dishes tend to have a vibrancy and texture that only comes from someone who can make vegetables stand on their own. With that said, he is also working at a world-class hunting lodge, and he has the ability to beautifully prep and prepare wild game from the resort such as venison, pheasant, turkey, and chukkar. Wild game cooking classes have also been offered in the past, but today’s class is on seafood preparation. Seafood can be a fairly tricky thing for many cooks to prepare. Gunnar told us in class that cooking fish perfectly is actually harder than cooking a steak properly. I believe it! I grew up in Florida and I love seafood, but I still have much to learn. I was also excited to learn how he sources some of the very best seafood in the world for such a remote inland property.
The class started promptly at 10am. First up, our game plan. We review our menu and recipes. Gunnar took us thru the menu that we would prepare with him, and then have the pleasure of eating at the end of class around 1pm. We will be making: Shrimp and Grits with low country sauce, Pan Seared Carolina Pink Snapper with Citrus and Sweet Pepper Relish, Boiled Lobster with Lemon-Herb Butter and Roasted Atlantic Salmon with Spinach and Horseradish Crust. Gunnar then shows us the proper technique and tricks to source, clean, and cook shrimp. Next on the list, we discuss and handle two types of fish, red snapper and wild caught salmon. Gunnar shows us how to clean the two fish, but also tells us how to clean different types of fish in general, side swimmers and flat fish. We each take turns handling the fish and making cuts. His tip for buying fish is to always buy whole fish with the head still on. Ask to press the fish and look to see if the scales stay on and the flesh is firm to the touch and that the flesh springs back. That would be a keeper. He said not to worry about the smell. It should smell like, well, a fish!
Chef Thompson shows us how to filet a salmon
While some of us are filleting and boning the fish, and others are cleaning shrimp, we move on the some of the toppings, sauces and side dishes. We used the shells from the shrimp to make a stock that we will also use for our shrimp and grits. We rough cut some vegetables and added a few tomatoes. According to Gunnar, “Seafood stock should always look like shrimp colored stock and the tomatoes help give it that color.” He says he almost never makes fish stock and prefers a shrimp stock for seafood dishes. By using fresh, or at least whole frozen, shrimp at our homes with the shells still on, we will get a better tasting shrimp and be able to get a great stock from the shells. He cautioned us not to overcook the stock! Twenty to 25 minutes should extract the flavor, and any more than that would make it taste bitter. We will strain off the shells and veggies, that is why peeling the veggies in not important. His pro tip is to give the stock a whirl in a blender or food processor before straining to get even more flavor. This stock could also be frozen and used later as needed. Nice coarse-ground grits like he uses take about forty minutes to cook, and this stock can be added at the end for flavor so it will not add any more time in the kitchen.
No gourmet seafood class would be complete without a tutorial on lobsters. While we continue to chop veggies and section the oranges for our salmon, Gunnar takes us through the ins and outs of sourcing, cooking, cleaning and even sexing a lobster. Yeah, that’s right. If you get to pick one from the tank, one wants to pick the female lobster as they are sweeter (of course!). He showed us how to tell by way of the more delicate legs. We learned how to steam, boil or grill lobsters.
We begin to prep the herbed butter for our lobsters. Gunnar shows us how to pick the herbs, zest the limes, and blend with the butter, giving us tips along the way. We will use this butter in a couple of the dishes. It was easy and made a huge difference in the taste of the dish. Ok, you might be thinking BUTTER? I thought you said this was wellness cooking? Well, his take on wellness is pretty simple. Take the very best locally sourced organic ingredients available, and combine them with proteins that are high in omega fatty acids like salmon and other sustainable fish. He also only uses grass-fed beef. Use portion control, and a variety of cooking techniques to add flavor without adding tons of fat like making your own shrimp stock. What we ended up with was a very colorful, delicious lunch that was beautiful to look at, smelled incredible, and was delicious to taste. It left me thinking it was not diet food at all. I really enjoyed spending time in the kitchen with my husband. We had a lot of laughs. We got inspired, learned some cool tips and short cuts, but most of all it didn’t feel like a damn diet. This is living!
My best spa treatment in 2015 was also the most decadent of the year. The Montasanto Apothecary Ritual at the Ritz-Carlton Reserve, Dorado Beach, in Puerto Rico. This spa has been on my bucket list since it opened in 2012. I had the pleasure of taking in all that the Ritz-Carlton, Dorado Beach has to offer with my husband for our 10th wedding anniversary in February. It is the most beautiful spa I have visited to date.
Living on the east coast of the United States, Dorado Beach, Puerto Rico is just a quick three-hour flight from Charlotte-Douglas International Airport, requires no passport, and is an exotic beach get away. Coconut palm trees, secluded beaches, four world-class golf courses on the property, and every amenity that you would expect at a Ritz-Carlton, taken to a new level. This is a Ritz-Carlton Reserve property. What makes this an ultra-destination spa is the five-acre rain forest in the center of this resort and the exceptional staff. The world-class therapists make full use of the the flowers and herbs grown within the organic spa garden. The botanicals are used in all of the spa treatments and even some of the resort meals. The extensive treatment menu, with exotic settings tucked away in private casitas bring all the elements together for an otherworldly experience.
A treehouse pavilion in the center of this rainforest is used for treatments. It was set up for a hammock massage.
Guests can arrive to the spa several ways. Your personal ambassador makes all of your arrangements for you, be it dining, tours, golf, spa treatments, packing or unpacking your luggage, or even transportation to the spa. Each guest is given a bicycle to explore the property, delivered to your room at your request. For my first treatment, a Dorado diamond facial, I arrived by golf cart, but by the end of the week, I was exploring the property and arriving at the spa on my bike.
Entering the spa though the Spanish gates, I pass under a gorgeous ancient banyan tree. I realize I am about to enter a very special place. On each spa visit I take my time to take in the scale of this gorgeous tree. I can see why the design team chose this site for the welcome center. At 30 yards from the front door, one can actually smell all the organic herbs and flowers coming from the huge open air pavilion where they harvest, dry, and store the botanicals for treatments. This pathway really sets the tone for what is the most spectacular spa I have ever visited.
I booked for the signature three-hour Montasantos Apothecary Ritual treatment with Giselle. She is my therapist and esthetician, and has been all week. Since Giselle has gotten to know me over the course of the week, it would be easy for her to rush through my consultation, but that is not the case. We again discuss my desired goals, health conditions, and personal preferences specifically for the botanicals preparations she will me making by hand for me. The goal is to help me achieve my optimum state of wellbeing. Personally, I was already feeling amazing. I had been eating extremely well, I was drinking the best Puerto Rican rum at the pool daily, strolling the beach during the evening, and getting plenty of sleep. My husband and I were feeling connected and happy. He was in great spirits and very relaxed. I was missing a second winter storm back home, so no real complaints here. Any treatment issues to be addressed were just some lingering dry patches of winter skin, and the typical desire to address aging on my face and decolletage.
We begin our consultation in a special pavilion also used for couples therapies, to allow for more room and access to the special stone-carved tub where I will take my rainforest bath. But first, Giselle prepares the room by burning some fresh sage, and sets an intention for the treatment. She presents this gorgeous box that reminds me of a fancy tea presentation. In that box are dozens of dry herbs and flowers. Several other bowls containing fresh botanicals and oils are set out and ready to pick and choose for my custom-blended treatments. We continue to talk as she carefully chooses the flowers and herbs to make two poultices for me. In a special deep mortar, she places a bag and begins to fill it with my blend. She is able to do this fairly quickly as she has been on property since the opening, and has decades of experience. Once she is satisfied with the combination, she begins to muddle and blend the delicate petals and leaves with the pestle. She makes quick work of wrapping my poultice. The next step is to prepare the infused oil that will be used in my massage. Again, we continue to discuss my skin and select the flowers and herbs to be used, muddled, and added to the bottles and topped off with the oil we selected based on my needs. Salts are also prepared with the same attention to detail for my scrub and placed in a bowl. This process, while it was involved, did not take long as Giselle knows her apothecary, the benefits and uses of each botanical, and how to make effective blends, from using them daily. I was in awe during this process. I just took in the gorgeous treatment room, the smells coming from her emulsions, and continued to ask her questions about the various flowers and treatments. She was a wealth of information.
Walking over to still another private, open-air pavilion, she seated me for a foot soak and scrub. I am now soaking my feet in a beautiful bowl of water with fresh flowers and the salts she just prepared. Giselle gives me a special passion fruit drink. I enjoy the architecture, the design and decoration of the room, and just enjoy her company as I soak. We are alone. I can just hear water and tropical birds. I can see beautiful palm trees and exotic plants. The setting is tranquil and I feel completely relaxed and we are just getting started. What separates a good spa therapy from a great spa therapy is the therapist. At this point, I feel connected to her as if we were old friends, yet I don’t feel the need to be chatty.
Feet botanically, salt soaked, cleaned and buffed, Giselle helps me walk out into my own private rainforest garden. This is where I will take in the next few steps of the treatment. She has personally arranged a special treat for me of house-made passion fruit candies, along with a chilled bottle of champagne, to enjoy while I take my rainforest bath. It was the perfect example of a Ritz-Carlton staff member going above the regular service to make a guest feel special. She did this on her own, knowing what a spa enthusiast I am based on our treatments earlier in the week and she went out of her way to really make my tub time special. Bravo! I adored my soak! The granite carved tub outside in the open air rain forest, surrounded by all the exotic foliage, was breathtaking. I was left alone for a while to just soak it all in and enjoy the solitude of bathing in nature in the most luxurious way imaginable. I sipped champagne, ate the passion fruit candies, and I think I teared up a little. It was so beautiful and sweet!
Later, Giselle returned to help assist me from the tub to the thick granite table within the garden for my full body exfoliation. Once I toweled off discreetly, and was helped to the table, I was draped for modestly and my exfoliation began using the botanical salts she made earlier. Giselle has an excellent touch and was able to thoroughly address my dry winter skin issues with out being abrasive to the point of aggravation. I smelled lavender, rose hips and rosemary. It was divine.
Giselle helps me off the table and over to the outdoor shower so that I could rinse off the salt preparation. Again, she is respectful of my modesty and gives me time alone to thoroughly rinse off and enjoy this beautiful outdoor rain shower in the center of this rain forest. All wrapped up in a soft and sleek robe, she helps me make my way back to the pavilion for my massage.
Giselle remembered I like a therapeutic massage that is somewhat deep but not quite a deep tissue massage. Her touch and knowledge of anatomy is undeniable. She knows her techniques, how and where to apply them, and because she is a good listener, she knows exactly where I need a little more attention from our consultation. As the massage progressed I could smell the flowers open up even more from the steaming poultice she applies to my body. I am just amazed how sweet and delicate but not overpowering this fresh preparation is. I am completely silent at this point, if I wanted to talk, I couldn’t. I am just speechless.
Leaving the treatment room, I ask her what jengibre means. She tells me Ginger. How perfect for me!?!
I am given a big hug post treatment and delivered back to the women’s relaxation room. I just sit and take in the beautiful garden and art work in the spa. I can’t possibly consider doing anything but meditation at this point. I spend some quality time in the spa enjoying the amenities: steam room, walking in the miniature pineapple meditation garden, and lounging in the ladies-only hot and cold rain forest plunge pools. I took my time.
When I finialy feel like I want to leave this dreamy state and rejoin my husband who is happily waiting for me at the pool, I find him in a similar state. Armando, our exceptional pool attendant, has set him up in an amazing hammock under palm trees with a cold rum punch by his side. Our chaise lounges and umbrella are all ready for our relaxation. Before I can even ask, Armando brings me my favorite cocktail. Yeah, its like that.
What to know before you go:
This treatment respectfully requests 24-hour notice to pick and prepare the botanicals for the treatment.
I would recommend booking this treatment at the beginning of your stay at the Reserve as the staff will customize your treatments for the rest of your stay based on this in-depth consultation.
I did not spend a lot of time talking about specific flowers and herbs as so many were used and it will absolutely be tailored to you individually. No two experiences will be alike.
Shorter versions of this treatment are also available.
Booking times on the weekends can be difficult last minute. To insure your preferred times and treatments I would strongly recommend making these spa appointments prior to arrival.
If you find another treatment in the Caribbean or anywhere 🙂 more impressive than this, by all means, please let me know. I have been to many destination spas and have had hundreds of treatments in many countries over the last twenty years (my complete list is on Pinterest). Please share.
Namaste.
No special consideration was given to me other than being a paying guest at this property. This is my life.
