Delicious Living Blog

Superfood recipes for lasting energy

jason-mayle-headshot1.jpg Working at Delicious Living can be like living in a bubble. Unprocessed foods are the norm. Gluten-free not just a fad. And doesn't everyone know about quinoa, goji berries, or raw cocoa nibs these days? While it's true that many of these natural foods have worked their way into your kitchen, maybe even into specialty catering menus, I'm still surprised to find any of them on a menu at a restaurant. But my bet—my hope—is that we will start to see more chefs, like Aspen Meadows Resort's Jason Mayle, taking advantage of these awesome nutrient-dense options while shunning heavy, processed foods.

I spoke with Mayle over the phone recently after having sampled several meals from the resort's kitchen. Aspen Meadows hosts the prestigious Aspen Institute every year, as well as other conferences and events. The resort is also open to the public. Touring the grounds, you feel that every detail has been designed with community and health in mind (for example, there are no roads on the green and spacious campus, giving guests the opportunity to walk, take in fresh air, and enjoy the scenery while getting to meetings or events).

Talking to Mayle, I got the sense that the menu was also planned with the same principles of health and enjoyment in mind. "We use a lot of different grains, organic and sustainable foods, and we have a small garden with lots of thyme, arugula, lemon verbena." In fact, the menu is built around the idea that people need clean fuel throughout the day. "We have a lot of different types of people here, eating sometimes as much as 5 times a day. They need to get energized for their conference. They can't be sluggish and lazy because they ate things that were too heavy or starchy. I focus on foods that are high in vitamins, like superfoods. Turkey, quinoa, nuts, dried fruits, etc. These are all nutrient-dense foods. And we don't use a lot of fat, just here and there." Enjoy this delicious breakfast spread courtesy of Mayle. Each recipe serves four people.


Rosemary Roasted Turkey Breast


Sauteed Baby Spinach

English Muffin

Yogurt, Granola, and Superberry Parfait

Rosemary Roasted Turkey Breast

2 lb. turkey breast (bone in)

4 sprigs fresh rosemary

Olive oil

1. Marinate Turkey overnight with rosemary and olive oil. Use plastic bag to seal in the marinade. This will also use less oil.

2. The next day season lightly with salt and pepper. Roast turkey for approximately 45 minutes at 350 degrees or until the juice is clear. The internal temperature should read 165 when done. I recommend pulling the turkey out at 155 and resting it for 15 minutes.

3. Place the Turkey on a cutting board carefully removing the breast from the bone. Slice turkey in 1/4-inch slices and serve.


1 quart chicken stock

2 cups quinoa

1. Bring half of the chicken stock to a simmer. Add quinoa and simmer until cooked, just until the seeds' outer casing opens, stirring occasionally. Season with salt and pepper to taste.

Sautéed Baby Spinach

2 medium shallots

3 cloves garlic

1 10-oz bag prewashed organic baby spinach

1. On medium heat sauté shallots and garlic until soft and translucent. Add spinach and cook till wilted.


Yogurt, Granola, and Superberry Parfait

16 ounces vanilla yogurt

16 ounces granola

8 ounces blueberries

8 ounces goji berries

1. In glass bowls or tall parfait glasses, assemble the layers. Start with a scoop of yogurt, followed by granola, then goji berries and blueberries. You can also do two layers of each. These can be made 30 minutes in advance.

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