Set at Amansala (sanskrit for ‘peaceful waters’)
Hotel in Tulum Mexico, Bikini Bootcamp has been connecting like-minded travellers through mindfulness and movement since 2001.
Our restaurant serves locally sourced foods. We can accommodate pretty much any dietary needs ranging from paleo, keto, vegan, low fat or high fat.
Our signature style…
is to serve protein such as fresh caught fish, free range chicken, seafood, served with vegetables, creative salads and soups, incorporating local ingredients such as avocado, jicama, pumpkin seeds, chia, Chaya and other goodies that leave you satisfied, yet lighter and cleaner.
Restore n Renew recipes and food menu in Tulum
Our motto is….
Moderation not Deprivation.
We serve lots of fresh fruits and veggies, fresh local fish and chicken. Our meal plan is based on the philosophy of “from the earth to your plate”, so we avoid preservatives and processed foods. Restore n Renew meals are low calorie (but not too low), high fiber, full of valuable nutrients and lots of flavor.
A nourished state of being is when your body works in harmony – throughout your stay, our chefs will prepare you 3 meals a day of nutrient-dense, locally-sourced, seasonal, whole foods – the way we were physiologically designed to eat.
The kitchen is open all day and can prepare you a healthy snack whenever necessary.
BREAKFAST
Fresh Fruit
Mango, papaya & pineapple
Green Goddess drink
Grapefruit, chamomile, parsley, guayaba, nopal & chaya
Mexican eggs
Scrambled/poached/hard boiled eggs topped with a classic red sauce & sliced avocado
Other
House-made Granola, natural yogurt and our popular vegan chia coconut yogurt, fresh brewed coffee and alkalizing ginger lemon tea as well as a selection of herbal teas
LUNCH
Mediterranean Quinoa Salad with chunks of avocado, cucumber, tomato, Kalamata olives, sprinkle of Feta tossed in a lime oregano dressing
Amansala Salad in mixed greens, cabbage & carrots tossed in our house dressing of Mayan honey, balsamic, olive oil & sesame topped with grilled fish
Baked Stone Ground Tortillas, topped with a puree of black beans, shredded lettuce, selection of house salsas & avocado
Fresh Shrimp Ceviche with lime, jicama & mango
DINNER
Puree of Local Squash with a hint of roasted Serrano Chili
Fresh Fish on a bed of quinoa with a red pepper pineapple chutney
Jicama Mint Salad Fresh Jicama, chopped orange, and a vegan mint dressing topped with roasted pumpkin seeds.
Grilled Whole Fish Local fresh fish served with grilled veggies and brown rice.
Grilled Salmon served on a bed of arugula salad
Zuchinni Noodles served with pesto and shrimp
