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Healthy Lifestyle Cuisine

Our culinary philosophy is fresh, seasonal, and with the idea of "leaving no trace", in terms of environmental impact. We prefer local markets and small meat purveyors and dairies. In our small town of St. George we have two excellent farmer's markets that sell everything from gourmet cheeses and the very best fruits and vegetables.

We serve a lot of game and wild fish on our menu. We feature a Southern Utah Harvest menu this late autumn with trout, elk, pecans, pumpkins, hearty organic greens and more. A fresh, honest, seasonal "close to home" menu is great for us and our guests.

We are in no way limited by cooking a healthy lifestyle menu of 1,200 calories a day. We use the flavors that are in abundance, and use fat as a flavor, not as a cooking meduim. Here we live on the Earth and with the Earth, and even our diets can honor that mighty sphere and our own cycle of life.

Meet Chef Fracesca van der Stappen

A Northern Utah native, I spend lots of time in my youth in the mountains, fishing and hunting. Just about the only things to do in Utah as a yougster; unless you preferred the more traditional pursuits for girls – like sewing, big hair, and building your "hope chest".

My hope chest was filled with a different desire than most of my friends. I knew very early on that I wanted to play with my food when I grew up.

My career has teken me to so many great places – most recently to Louisiana where I served as chef de cuisine at the Dakota Restaurant under Executive Chef Kim T. Kringlie. Chef Kim also exposed me to Spanish food at "Rambla" and Classic French and Louisiana fare at "Cuvee", which he also owns. All of these restaurants are highly regarded and local favorites. The Dakota received a Zagat rating of 28 "excellent to perfection", in 2009.

I consider working at Green Valley Spa my most important position. It is a most peaceful, beautiful and awe-inspiring workplace and environment. I truly wish everyone had a chance to carry this special place with them.

Breakfast

Served from 7:00 am - 9:00 am. Breakfast is said to be the most important meal of the day, and at Green Valley we make sure that each guest receives the proper morning nutrition for the day’s guided hikes and fitness classes.

Four Dollar Sized Pancakes (No Wheat)
with prickly pear syrup, fruit topping of the day and fresh sliced fruit.

Fresh Granola (No Wheat)
with vanilla cinnamon goat yogurt or rice milk and fresh sliced fruit.

Steel Cut Oats
with agave nectar and cinnamon.

Steamed Egg on Grilled Rice Bread
with creamy chevre cheese sauce, topped with fresh sweet basil and lemon zest.

Fresh Egg or Egg Beaters (Prepared Your Way)
with fresh fruit and toasted sprouted grain
English muffin.

High Fat Omelet
Italian Sausage or Ham, Goat Cheese, Spinach, Tomato, Red Onion with grilled rice toast.

On the Side
Turkey or Pork Bacon, two slices.
We use nut butters only for your muffins or toast.

Lunch

Lunch is served from 12:00 noon - 1:00 pm, allowing guests time to relax before afternoon fitness classes or spa treatments.

Sunday
Southwest Open Faced BBQ Chicken Sandwich, served on rice toast with smokey chipotle BBQ sauce and sweet potato fries.

Monday
Spicy Honey Lemon Chicken Salad with creamy broccoli and chevre soup.

Tuesday
Salmon Tacos with black bean, tomatillo soup.

Wednesday
Smoked Turkey Salad, fruit salad and creamy celery soup.

Thursday
Open Faced Buffalo or Veggie Burger, on rice toast with guacamole, chevre cheese, sliced tomato and onion, with sweet potato fries, and vegetable soup.

Friday
Grilled Red Snapper on sauteed veggies with toasted rice points. With potato leek soup.

Saturday
Pizza Day, made on rice tortillas with fresh made hummus, marinara sauce, artichoke hearts, black olives, sweet peppers and chevre cheese. Rosemary tomato bisque soup.

Dinner

Dinner is served from 5:00 pm - 6:00 pm. Guests can choose from three daily delicious and healthy entrees: meat, fish, or vegetarian.

Sunday

Choice of:
Grilled Teriyaki Chicken Breast on composition salad, fresh romaine and spring greens with mandarin oranges, pineapple, cucumber, tomato, carrot, and beets topped with toasted sesame seeds. Cup of French onion soup with toasted rice points.

Grilled Red Snapper on composition salad, fresh romaine and spring greens with mandarin oranges, pineapple, cucumber, tomato, carrot, and beets topped with toasted sesame seeds. Cup of French onion soup with toasted rice points.

Composition salad with fresh hummus, fresh romaine and spring greens with mandarin oranges, pineapple, cucumber, tomato, carrot, and beets topped with toasted sesame seeds. Cup of French onion soup with toasted rice points.

Dessert
chocolate covered strawberries

Monday

Choice of:
BBQ Chicken Kabobs with summer slaw and toasted rice points.

BBQ Buffalo Sirloin Steak with summer slaw and toasted rice points.

Grilled Vegetable Kabobs with summer slaw and toasted rice points.

Dessert
Baked apple, seasoned with cinnamon and prickly pear syrup, topped with french vanilla yogurt.

Tuesday

Choice of:
Chicken Tortilla Casserole
Chicken, black beans, green chiles, black olives, red onion, chevre cheese, fresh cilantro layered between corn tortillas and smothered in a rich enchilada sauce with fresh spinach and fruit salad.

Grilled Mexican Ahi Tuna
Tuna coated in flavorful Mexican seasoning and pan grilled with fresh spinach and fruit salad and warm corn tortillas.

Tortilla Casserole
Chicken, black beans, green chiles, black olives, red onion, chevre cheese, fresh cilantro layered between corn tortillas and smothered in a rich enchilada sauce with fresh spinach and fruit salad.

Dessert
Rice Dream Caramel Sunday

Wednesday

Choice of:
Cajun Salmon
Pan grilled salmon, dirty basmati rice, vegetable of the day, cup of cream of celery soup.

Cajun Chicken
Pan grilled chicken breast, dirty basmati rice, vegetable of the day, cup of cream of celery soup.

Red Bean Dirty Basmati Rice
Vegetable of the day, cup of cream of celery soup.

Dessert
Lemon Curds with Black Berries

Thursday

Choice of:
Baked Spaghetti and Meatballs
Turkey meatballs on quinoa pasta covered with marinara sauce and oven baked, topped with chevre cheese. Romaine caesar salad and rice crackers.

Baked Italian Chicken
Served on quinoa pasta with marinara sauce, romaine caesar salad and rice crackers.

Baked Spaghetti and Marinara
WIth romaine caesar salad and rice crackers.

Dessert
Sorbet with fruit on top

Friday

Choice of:
Chicken Quinoa Stir fry
Hoisen flavored chicken with water chestnuts, carrots, celery, onion, red cabbage, bell peppers, bean sprouts, and quinoa. Cup of egg drop soup with toasted rice points.

Mahi Mahi Quinoa Stir fry
Hoisen flavored mahi mahi with water chestnuts, carrots, celery, onion, red cabbage, bell peppers, bean sprouts, and quinoa. Cup of egg drop soup with toasted rice points.

Toasted Sesame Vegetable Stir fry
water chestnuts, carrots, celery, onion, red cabbage, bell peppers, bean sprouts, and quinoa. Cup of egg drop soup with toasted rice points.

Dessert
Baked orange with vanilla cinnamon yogurt

Saturday

Choice of:
All American Mini Meatloaf
Ground turkey, onions, peppers, our special seasonings served on a demi glaze with sauteed button mushrooms and shallots. Roasted red potatoes, vegetable of the day and fresh dinner salad.

All American Buffalo Mini Meatloaf
Ground buffalo, onions, peppers, our special seasonings served on a demi glaze with sauteed button mushrooms and shallots. Roasted red potatoes, vegetable of the day and fresh dinner salad.

Roasted Red Potato and spicy red beans with vegetable of the day and a fresh dinner salad.

Dessert
Fresh fruit and chevre cheese cobbler

Call now to book your stay! 800-237-1068
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