In this inspiring episode of Galloping Getaways, we sit down with Lola Michelin to explore her transformative Cosmic Cowgirl Camp. Lola shares her passion for rewilding the inner cowgirl, encouraging women to reconnect with nature, embrace their authentic selves, and embark on a soulful journey of self-discovery—all without needing horse experience. Tune in to discover how Lola’s innovative retreat empowers women to rediscover their wild spirit and foster deeper connections with nature and themselves.

HORSES IN THE MORNING Episode 3697 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Lola Michelin of Cosmic Cowgirl Camp

Recipe:

Ingredients:

• 1 large mango diced
• 10 strawberries diced
• ½ red bell pepper diced
• 2 ears of corn kernels removed
• ¼ cup shallot minced (about 2 medium)
• ½ jalapeno minced (or to taste)
• 1 14 ounce can white navy beans drained and rinsed
• ½ cup cilantro minced
• ¼ cup mint minced
• ¼ cup basil minced
• tortilla chips

Dressing:

• ¼ cup apple cider vinegar
• 2 tablespoons lime juice add the zest for an extra lime-y kick
• 1½ tablespoons hot honey or regular honey for a mild version
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder or garlic powder
• ½ teaspoon salt plus more to taste
• ½ teaspoon cumin or chili powder for more heat
• ¼ cup extra virgin olive oil or expeller-pressed canola oil

1. Combine the fruits, veggies, beans and herbs in a bowl.
2. 1 large mango,10 strawberries,½ red bell pepper,2 ears of corn,¼ cup shallot,½ jalapeno,1 14 ounce can white navy beans,½ cup cilantro,¼ cup mint,¼ cup basil
3. Whisk together all of the dressing ingredients except the oil. Add the oil in a steady stream, whisking vigorously until it’s incorporated. Taste and adjust the flavor to your liking…add salt if needed, lime juice for more tartness, or honey for more sweetness. There’s already plenty of sweetness from the mango and strawberry, so don’t overdo it!
4. ¼ cup apple cider vinegar,2 tablespoons lime juice,1½ tablespoons hot honey,1 teaspoon Dijon mustard,½ teaspoon onion powder,½ teaspoon salt,½ teaspoon cumin,¼ cup extra virgin olive oil
5. Add about ⅔ of the dressing to the remaining ingredients and toss to combine. Taste and make sure there’s enough dressing, add more a couple of tablespoons at a time. Everything should be lightly coated, not dripping with dressing.

If you can give it at least an hour to marinate, it’ll be even better! Serve with tortilla chips. It’s best the first day, but will be good for 2-3 days.

Susan Henry, a travel adviser for the Equestrian Travel Association, recently returned from an unforgettable experience at Pampa Lodge in Chile. Join us as Susan shares her firsthand accounts of the breathtaking landscapes, rich culture, and unique equestrian adventures that await travelers at this stunning destination. From galloping across the picturesque pampas to indulging in the warm hospitality of the lodge, Susan’s insights and stories will inspire your wanderlust and offer valuable tips for planning your next equestrian getaway. Whether you're an avid rider or simply curious about the wonders of equestrian travel, this episode promises to be a delightful journey you won’t want to miss!

HORSES IN THE MORNING Episode 3656 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Susan Henry on her ride at the Pampa Lodge

Recipe: Pisco Sour

• 2 ounces pisco
• 1 ounce lime juice, freshly squeezed
• 1/2 ounce simple syrup
• 1 egg white
• Garnish: Angostura bitters

Steps:

• Add pisco, lime juice, simple syrup and egg white into a shaker and dry-shake (without ice) vigorously.
• Add ice and shake again until well-chilled.
• Strain into a chilled Nick & Nora glass. (Alternatively, you can strain it into a rocks glass over fresh ice.)
• Garnish with 3 to 5 drops of Angostura bitters. Using a straw, toothpick or similar implement, swirl the bitters into a simple design, if desired.

We take you on a journey to the stunning White Stallion Ranch in Tucson, Arizona. Nestled against the breathtaking backdrop of the Sonoran Desert, this picturesque ranch offers an authentic Western experience like no other. At White Stallion Ranch, guests can immerse themselves in a world of adventure with horseback riding, thrilling rodeo events, and cozy evenings around a crackling campfire. Join us as we uncover the captivating stories, delightful activities, and unique charm of this remarkable destination, where every moment feels like a scene from a classic Western film. Listen in...

HORSES IN THE MORNING Episode 3611 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Russell True and Steven Clauson of White Stallion Ranch | Facebook | Instagram

Recipe:

Delicious Steak Fajitas

Ingredients:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds flat iron steak
• 2 ½ tablespoons canola oil, divided
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 red onion, cut into wedges

Instructions:

• Preheat grill to medium high heat.
• In a small bowl, combine chili powder, cumin, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper.
• Season steak with chili powder mixture.
• Brush steak with 1 tablespoon canola oil. Add steak to grill, and cook, flipping once, until desired doneness, about 4-5 minutes per side for medium rare. Let rest 5 minutes.
• Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.
• Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.
• Thinly slice steak against the grain and serve with bell peppers and onion.