Where does Club Med's nutritional advice come from?

In this blog and at its resorts, Club Med offers nutritional recommendations to children and adults. While many of our recipes come from a fusion of traditional cuisines worldwide, we also turn to the experts for information on to help families maintain better nutrition.




Inger Hustrulid of Foundations Family Nutrition www.foundationsnutrition.com
is a leading expert who often contributes information on how Club Med can improve nutritional offerings. She is the founder and primary architect of Foundations Family Nutrition, a nutrition counseling and education center widely recognized in the Boston area with an emphasis on the nutrition needs of children and families, especially child weight management.

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Shrimp Flambé with Ricard (Pastis)

This recipe, with the famous liquor from the South of France, Pastis, evokes Cote D'Azur evenings shared with friends and family. Pastis can be found at any large liquor store. Sample a glass with your guests before dinner and watch the clear alcohol turn cloudy when you add cool water and ice.


Shrimp Flambé with Ricard (Pastis)
Serving Size: 6
1 1/2 pounds shrimp
1/3 cup Ricard (Pastisse is a licorice fl avored alcohol popular in the south of France)
1/2 cup white wine
3 tablespoons olive oil
1 whole tomato -- diced
1/2 whole onion -- diced
3 cloves garlic -- minced
1 tablespoon parsley -- chopped fine
salt and pepper -- to taste
In a medium saute pan, over medium-high heat, saute the shrimp in the olive oil,
constantly turning, season with the salt and pepper.
After several minutes, add the garlic. After another minute, add the vegetables and saute for another 4-5 minutes.
Add the Ricard and light on fi re. BE CAREFUL. Let the alcohol burn off.
Per Serving: 204 Calories; 9g Fat, 23g Protein; 3g Carbohydrate; trace Dietary Fiber

Serving Ideas: Serve with white or wild rice.

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Turkoise Hosts Pro Atheletes and Coaches to Train You

A personalized sports week at Club Med Turkoise, October 27 to November 3, 2007 allows Club Med sports enthusiasts to learn new techniques, receive valuable one-on-one instruction and enjoy pro exhibitions.

Ultimate Sports Vacations, in partnership with Club Med, offers a personalized sports week at Club Med Turkoise, October 27 to November 3, 2007. The package includes an all-inclusive vacation that combines sports, entertainment and relaxation. Clients have the opportunity to participate in week-long single sport programs, multi-sport programs guided by professional athletes and celebrities. At night, pros and amateurs alike socialize at professional comedy shows, live music performances, a full-on Halloween celebration and guest DJ parties.

During the week, guests will learn new techniques, receive valuable one-on-one instruction and watch entertaining pro exhibitions.

Packages based on activity include:
Tennis with Jean-Philippe & Sybile Fleurian, former ATP touring pro’s
Scuba diving with Stephane Becker, President of Beautiful Oceans eco dive adventures
Beach volleyball with Albert Hannemann & staring Phil Daulhausser
Fitness with Cameron Shayne, creator of Budokon
Golf with Marie-Claire De Bortoli, LPGA National Teacher of the year
Trapeze with Arturo “Arano” Ortiz & an elite team of trainers & flyers

Professional athletes and coaches teach each discipline. Guests can expect an intensive week of daily workshops, tournaments and exhibitions. USV hosts are fully integrated into the entire vacation, allowing clients to experience one-on-one interaction with the professional athletes and celebrities.


For more information, visit www.ultimatesportsvacations.com or call 1-877-248-VOBE

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Melon & Pineapple Salad with Chili Syrup

In Asia, Africa and Latin America, many countries successfully blend sweet with spice to create full bodied dishes that satisfy cravings. Read on to find Club Med's healthy version of a lollipop dipped in chili powder.



Melon & Pineapple Salad with Chili Syrup
Serving Size: 5
1/4 whole Pineapple -- cut into small triangles
1/16 whole watermelon -- cut in 1" cubes
1/8 cup sugar
1/8 cup water
5/8 whole Serrano peppers -- sliced
1 1/4 whole fresh mint sprigs

In a small saucepan, over medium-high heat, cook the sugar and water. When the mixture reaches 250F add the sliced Serrano and set aside to cool.

Mix together the pineapple and melon, drizzle with the cooled syrup and garnish with the mint.
Per Serving: 78 Calories; trace Fat trace Protein; 20g Carbohydrate; 1g Dietary Fiber

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Cancun Yucatan Culinary Week

Our last stop in culinary adventure will be Club Med Cancun Yucatan where guest chefs and sommeliers will make October 21-28 sizzle. Check out schedules, menus and chef bios for the culinary week in Club Med Cancun Yucatan--and book your epicurean getaway to Cancun Mexico, October 21-28, 2007!


Throughout the week, the chefs will perform cooking and tasting demonstrations. From October 21-28, Cancun Yucatan will feature two tasting demonstrations per day, at 11 a.m. and 6 p.m.

Starting October 22, the guest chefs will prepare unique dinners in Cancun Yucatan's specialty restaurant. The chefs will work in pairs to create unique four course meals. The dinners will start at 7:30 p.m. Interested guests are required to make reservations at the reception the day before.

The chef line up for the speciality dinners is:

Monday, October 22
Olivier Oertel, Sandals Royal Caribbean, Jamaica
Thomas John, Corporate Chef, Au Bon Pain

Tuesday, October 23
Bruno Bertin, Cuisine Solutions
Maria Frumkin, pastry chef in Miami, Recent judge on Bravo’s Top Chef

Wednesday, October 24
Ravi Kiran, Sunset Resorts, Jamaica
Steve Sowa, Sandals Grand, Jamaica

Thursday, October 25
Emmanuel Desjardins, Hotel L’eau de la Bouche

Friday, October 26
Roland Schwegler, Alto Shaam, Milwaukee
Michael Jasa, Unisource, South Florida

Saturday, October 27
Pascal Oudin, Pascal's on Ponce, Miami

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Club Med Columbus Isle Culinary Week

October 14-21, Club Med Columbus Isle in San Salvador, Bahamas will host 12 fabulous guest chefs and sommeliers. The chefs range from Ian Schnoebelen of the famed restaurant, Iris in New Orleans to Julian Alonzo of Brasserie 8 1/2, New York City.
Read on to find schedules, menus and chef bios for the culinary week in Club Med Columbus Isle--and book your epicurean getaway to the San Salvador, Bahamas, October 14-21, 2007!



Throughout the week, the chefs will perform cooking and tasting demonstrations. From October 14-21, Columbus Isle will feature two tasting demonstrations per day, at 11 a.m. and 6 p.m.

Starting October 14, for the following six nights, the guest chefs will prepare unique dinners in Columbus Isle's specialty restaurant. The chefs will work in pairs to create unique four course meals. The dinners will start at 7:30 p.m. Interested guests are required to make reservations at the reception the day before.

Below you will find the chefs who will collaborate to create a unique four course meal each evening at Watling's, the Columbus Isle Specialty Restaurant.

Monday, October 15
Tim Grandinetti, Renaissance Hotel, St. Louis
Russell Cunningham, Dupont Grille, Washington D.C.

Tuesday, October 16
Jeff Segal, Hawaiian Tropic Zone, New York City
Eric Hara, Burke & Donatella, New York City

Wednesday, October 17
Julian Alonzo, Brasserie 8 1/2, New York City
Sean Bernal, Oceanaire, Miami

Thursday, October 18
Ian Schnoebelen, Iris, New Orleans
James Mc Devitt, Food Four Studio, NYC

Friday, October 19
Bayram Ozkan, Club Med Punta Cana


Saturday, October 20
Duke LoCicerom, Café Giovannis, New Orleans
Tim Elliot

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Club Med Turkoise Culinary Week

Throughout October, Club Med will host a series of star chefs at Club Med Turkoise, Club Med Cancun Yucatan and Club Med Columbus Isle. In this post, check out schedules, menus and chef bios for the culinary week in Club Med Turkoise--and book your epicurean getaway to Turks and Caicos, October 6-13, 2007!

October 7-13, 2007 Club Med Turkoise will host guest chefs from renowned national restaurants like Seamus Mullen from Boqueria in New York and Jeffrey Sills from Quince in Chicago.

Throughout the week, the chefs will perform cooking and tasting demonstrations. From October 7-13, Turkoise will feature two tasting demonstrations per day, at 11 a.m. and 6 p.m.

Starting October 7, for the following six nights, the guest chefs will prepare unique dinners in Turkoise's specialty restaurant. The chefs will work in pairs to create unique four course meals. The dinners will start at 7:30 p.m. Interested guests are required to make reservations at the reception the day before.

The chef line up for speciality dinner is:

Sunday October 7th
Stefano La Cava from Barton G. Catering, Miami
Frank Jeannetti from Jeannetti Catering, Miami

Monday October 8th
Gerard Schmidt from Reynolds Plantation, Georgia
Scott Ross from Reynolds Plantation, Georgia

Tuesday October 9th
Mark Hannon from Quince, Chicago
Jeffrey Sills from Quince, Chicago

Wednesday October 10th
Joel Reiss from Hawaiian Tropic Zone, New York
Stuart Marx from Hawaiian Tropic Zone, New York

Thursday October 11th
Fred Mero from The Four Seasons, New York
John Black from Club Med Sand Piper, Florida

Friday October 12th
Seamus Mullen from Boqueria, New York
Jean-Paul Desmaison from La Cofradia, Miami

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Coriander Marinated Grouper

Our weekly recipes allow you to recreate vacation memories. Here, try your hand at Club Med's Coriander Marinated Grouper recipe for four.

Imagine the waves brushing the beach below your feet as your prepare this savory fish.

Coriander Marinated Grouper
Serving Size : 4
1 3/4 pounds grouper fillet
1 tablespoon coriander
2 tablespoons olive oil
2 tablespoons orange juice
salt and white pepper -- to taste

Cut the grouper into 8 equal portions.

In a small bowl, mix the oil, juice, and coriander together. Place the grouper fillets in a recipient, season with salt and pepper, and pour the marinade over them. Let marinate for at least 2 hours. Best if marinated overnight.

Brush a grill with some olive oil and set to medium-high heat. Grill the grouper fillets for 3-4 minutes on each side, ensuring that at least one side has nice visible grill marks.

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Per Serving: 247 Calories; 9g Fat; 39g Protein; 1g Carbohydrate; trace Dietary Fiber
Serving Ideas: Serve with a jicama and fennel slaw, vanilla white butter sauce, poppyseed croustillant, roasted garlic mash.
Garnish with cilantro sprigs.

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Tips For a Club Med Lifestyle--wherever you G.O.

Whether you are vacationing at Club Med or starting the Club Med Diet at home, our Corporate Chef provides some beginner's tips to help you navigate restaurants and home prepared meals.

Remove the unhealthy fat from your diet
It’s easier than you think. We are creatures of habit, so create healthy habits! Healthy fat is important for normal body function and adds taste and texture to foods. A small amount of healthy fat at every meal helps you feel satisfied longer and absorb certain vitamins (Vitamins A, D, E and K make up the fat soluble vitamins). But remember, keep the portions under control.


Examples of foods with healthy fats:
Olive, peanut and canola oils
Avocados and most nuts
Safflower, corn, sunflower, canola, soy and cottonseed oils
Salmon, mackerel and herring
Flaxseeds, flax oil

Unhealthy fats are most commonly found in animal products (red meat, butter, whole milk). You should limit your intake of unhealthy fats. Eat them in small portions and on a limited basis. For more indepth information on healthy and unhealthy fats, go to the Mayo Clinic Website:
http://www.mayoclinic.com/health/fat/NU00262

Go easy on the salt
Salt makes your body retain water. From puffy eyes, to bloated bellies, salt can make you feel heavy. Season with pepper or other spices instead.

Eat 5 mini meals during the day instead of 3 large ones
Snack sensibly. The consistent, moderate food intake will help keep your metabolism up and
prevent you from getting too hungry. If you love a large dinner or --then make the time to take it over several hours and several small courses.

Keep your portions small
This will permit you to maintain a well-balanced and varied diet.

Add color
It’s important to have colorful vegetables at every meal: red, yellow, orange, purple, and of course green.

Drink lots of water every day (of course!) and add a few glasses of unsweetened green tea

Be active
Activity is the most important compliment to a healthy eating. In other posts, you will see the gamit of activities available to keep you fit and entertained.

Discipline, self control, and will power
Although our modern culture wants to pop a pill for everything--a healthy lifestyle requires discipline to form lasting, healthy habits. If you are having difficulty forging new habits, start a food and activity diary. Note your moods in relation to food and post activities. Keep on online food journal at http://www.calorie-count.com

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Tantalizing Trapeze Burns Calories

Want to burn 300 calories an hour flying above tropical landscapes without throwing yourself out of a plane? Try the trapeze at Club Med. Excellent for increasing strength, grace and coordination, the trapeze will help you tone, increase your flexibility and develop better posture. You strengthen your core, arms and legs during trapeze routines and you learn how to overcome fear.

You don't have to wait for your next vacation to Club Med to start (use the vacation to show off your moves.) If you can find a trapeze class in your area you will surely become hooked--and on your way to a healthier lifestyle.


For a school in your area check out http://www.damnhot.com/trapeze/trapezelinks2.html

Helpful Tip: Start an activity diary today : Trainers worldwide suggest that people attempting to improve their physical condition keep a daily activity journal. Keep track of activities, and approximate calories burned. To begin your own, free, online activity diary check out http://www.caloriecounter.com/.

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Why Club Med Guests Don't Get Fat

I feel like a trip to Club Med is similar to a trip to Europe in many ways. I usually come back 5 pounds lighter after a week of satisfying and sumptuous cuisine and tons of activity.

The secret is really very simple--fresh food without a lot of processing and additives paired with daily activity. In essence, for over 50 years Club Med has offered vacationers worldwide the opportunity to build the foundation for a healthy lifestyle while on vacation. In September, the Club Med Diet will officially launch in Columbus Isle, Bahamas. If you don't want to wait until then, create your own Club Med Diet at home.


Pictured is Chef Peter's delicious curried vanilla mahi-mahi.


Helpful tip:
Start a food diary today--you'll be surprised how much you eat and when you eat it! A food diary allows you to keep track of food and drink consumption and feelings associated with eating. It will also serve to remind you of dishes you have enjoyed while at Club Med and enable you to store the recipes to recreate them at home.
To begin your own, free, online diet diary check out http://www.caloriecounter.com/.

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Burn calories, without burning out

At Club Med you can participate in activities you love while discovering new ones. Below is a list of Club Med activities at our "Sun" resorts, the approximate number of calories consumed in an hour and the muscles worked. The new Club Med Diet at Columbus Isle will include pedometers for all participants to allow tracking of steps taken and calories burned.

Archery
Shoulders, neck, back, chest, upper and lower arms
302
Basketball
Cardiovascular system, shoulders, back, arms, core muscles, groin, legs
691
Canoeing
Cardiovascular system, shoulders, back, arms, core muscles
1036
Dancing
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles pelvis, hips, legs
605
Fishing
Shoulders, back, arms, legs
259
Kayaking
Cardiovascular system, shoulders, back, arms, core muscles, legs
432
Ping Pong
Shoulders, arms, back, legs
345
Sailing
Cardiovascular system, shoulders, back, chest, arms, core muscles, legs
432
Scuba Diving
Cardiovascular system, arms, core muscles, legs
605
Snorkeling
Cardiovascular system, arms, core muscles, legs
432
Swimming
Cardiovascular system and total body workout
864
Tennis
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles, groin, hips, legs
605
Volleyball
Cardiovascular system, arms, core muscles, legs
345
Wall/Rock Climbing
Shoulders, back, neck, chest, arms, core, hips, legs
949
Water Aerobics
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles, hips, legs
345
Waterskiing & Wakeboarding
Cardiovascular system, shoulders, neck, back, chest, arms, core muscles, hips, groin, legs
518
Weightlifting
Muscles worked depend on activity
259
Windsurfing
Cardiovascular system, shoulders, back, chest, arms, core muscles, legs
259

*Calories burned based on 190 pound male or female and one hour of activity. If you weigh less you will burn slightly fewer calories during activity--especially in weight bearing excercises like dancing, running, walking or yoga. If you really want exact calculations go to the following site where you can enter your weight and the duration of excercise: http://www.primusweb.com/fitnesspartner/jumpsite/calculat.htm

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