Location  Pictures  Prices  Program Dates  Facilities  FAQ Recipe  Testimonials  Favorites  Contact  Home   Women's Weightloss Retreat - Bootcamp Style! The Colorado Rocky Mountains are the most beautiful in the world. What a wonderful place to spend a week to kick start losing those extra pounds, or quit smoking.
(Evergreen location) A great way to start every morning is with a good stretch.		Weightloss - Spa - Retreat - Bootcamp Style all right here at Walkabout Ridge! In the heart of the Colorado Rocky Mountains Empire, Colorado Now offering Wireless Internet Access! Walkabout Ridge is the weightloss and spa retreat for women of all fitness levels! Boot camp Style! - We get results!

Eat healthy!...and stay tuned for our new recipe each month! Wilhelmina MAY RECIPE OF THE MONTH GRILLED FLANK STEAK with BLACK and WHITE CHILI BEANS (Serves 8 - 201calories per serving)    Ingredients   1 1/2 tablespoons Olive Oil 2 tablespoons fresh Lime Juice 2 small Garlic Cloves, crushed through a press 1/2 teaspoon Dried Oregano 1 teaspoon Salt 1/2 teaspoon freshly ground Black Pepper Pinch of Cayenne Pepper 2 lbs Flank Steak, trimmed of all visible fat Black and White Chili Beans (recipe follows) Directions In a small bowl, combine the olive oil, lime juice, garlic, oregano, salt and pepper; blend well. Rub this mixture over both sides of the steak and put on a platter. Cover the meat with plastic wrap and marinate at room temperature 30 minutes. Light a hot fire in a grill or preheat your broiler. Remove the steak from the marinade and pat dry with paper towels. Grill or broil the flank steak about 4 inches from the heat, turning once, 4 to 6 minutes per side for medium-rare, or until cooked to the desired degree of doneness. Transfer the steak to a carving board and let stand 5 minutes before carving on a slant crosswire against the grain into thin slices. Serve with the Black and White Chili Beans on the side.   Black and White Chili Beans Ingredients 1 medium Onion chopped 1 Garlic clove minced 1 tablespoon Olive Oil 1 tablespoon Chili Powder 1 teaspoon Ground Cumin 1/2 teaspoon Dried Oregano 1/2 teaspoon Salt 1/4 teaspoon freshly ground Black Pepper 1 tablespoon Tomato Paste 1 1/2 cups unsalted or reduced-sodium Chicken Broth 1 can (16 oz) Black Beans, drained and rinsed 1 can (16 oz) White Beans, drained and rinsed 2 tablespoons chopped fresh Parsley, for garnish Directions In a large nonstick skillet, cook the onion and garlic in the olive oil over medium-high heat, stirring occassionally, until pale golden, about 5 minutes. Add the chili powder, cumin, oregano, salt and pepper. Cook, stirring, 1 minute longer. Remove from the heat and add the tomato paste. Then gradually stir in the chicken broth. Return to the heat, bring to a boil, reduce the heat to medium-low and simmer until the sauce is slightly thickened, 10 to 15 minutes. Add the beans and simmer 10 minutes longer. Garnish with parsley before serving. Serve and enjoy!

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