If you live in Ontario and are looking to get away for a weekend this resort is perfect for you. Especially if you are anything like me and have limited time and budget to go down south or Europe. This resort is located in Huntsville in the Muskoka region, about 2 hours away from Toronto. Immediately when you arrive it gives the impression of a well kept resort with several villas, golf courses and outdoor pools including amazing lake views.
We decided to book the summit lodge which is basically an apartment style hotel with a kitchen, living area and separate bedroom. May I add the apartment had 2 plasma TVs! This was a bonus since we kind of had rainy weather and it gave us something to do. Being a City Girl this was a great chance for me to escape the chaos and relax.
I highly recommend this resort, it also includes several on-site restaurants and breakfast is included.
Here are some pictures of what the resort looks like. Also http://www.priceline.com/ gives you great deals if your looking to book this resort with your friends, family or significant other.
Here is an excellent Quinoa recipe! I absolutely love it and it’s super healthy.
A protein packed salad with Mediterranean flavors – quinoa, cucumbers, tomatoes, kalamata olives, red onion, extra virgin olive oil, fresh lemon and a little feta cheese combined makes a healthy salad with fresh ingredients.
- 1 cup uncooked quinoa
- 2 cups water
- 1/4 cup red onion, diced
- 1/2 – 3/4 lemon, squeezed
- 1/4 cup (about 10) kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 2 cups cucumber, peeled and diced (from 1 English)
- 1 cup cherry tomatoes, quartered
- 1/3 cup crumbled feta
- salt and fresh pepper, to taste
- you can also add some spinach (optional)
Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.
Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Removefrom heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.
While the quinoa cools, dice all the vegetables. Add the red onion, olives, cucumber, tomatoes to the cooled quinoa, and squeeze 1/2 lemon over it.
Drizzle the olive oil over the quinoa, then add feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.
Makes over 6 1/4 cups.