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.

We explore the stunning Echo Valley Ranch and Spa, a hidden gem nestled in the breathtaking landscape of British Columbia. As you tune in, imagine the serene sounds of nature surrounding you, with the soft rustle of pine trees and the distant echoes of horses galloping across open fields. Echo Valley offers an unparalleled equestrian experience, combining luxury accommodations with authentic ranch life. From guided trail rides through picturesque valleys to relaxing spa treatments that rejuvenate both body and spirit, this destination is a paradise for horse lovers and wellness seekers alike. Join us as we delve into the unique offerings of Echo Valley Ranch and Spa, where adventure and relaxation seamlessly intertwine, creating unforgettable memories in the heart of nature.

HORSES IN THE MORNING Episode 3592 – Show Notes & Links:

• Host: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Marina Crameri of Echo Valley Ranch and Spa | Facebook | Instagram

Recipe:

Best Spring Rolls ever:

Ingredients:

• 50 g chopped onions
• 100 g thinly sliced​​carrots
• 100 g thinly sliced​​cabbage
• 30 g rice noodles (softly soaked and sliced)
• 3 tbsp soy sauce
• a pinch of salt
• a pinch of pepper
• spring roll paper
• frying oil

Fry onions until translucent. Add the carrots, cabbage and rice vermicelli and stir until cooked. Add soya sauce, salt and pepper - mix well. Let it cool and then roll up the spring rolls. Frying the spring rolls.

In this captivating episode of Galloping Getaways, we take our listeners on a vibrant journey to the enchanting country of Guatemala, a land rich in culture, history, and breathtaking landscapes. Join us as we sit down with Nicole Kristmann from Guatemalan Horse Tours, who will share her passion for horseback riding through some of the most stunning terrains the country has to offer. From lush green mountains to picturesque villages, Nicole will unveil the unique experiences that await adventurers on horseback. Get ready to explore the beauty of Guatemala from a whole new perspective, as we delve into stories of unforgettable rides, the deep connection between riders and their horses, and the cultural treasures that make this destination truly special. Whether you're a seasoned equestrian or a curious traveler, this episode promises to inspire your next getaway!

HORSES IN THE MORNING Episode 3572 – Show Notes & Links:

• Hosts: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Nicole Kristmann of Guatemalan Horse Tours | Facebook | Instagram

Recipe:

Pepián de Pollo – Guatemala’s National Dish

chicken, cut into serving pieces, with skin and fat removed

water

fresh tomatoes (Roma)

chile pasa ( ancho or pasilla), dried with seeds and stem removed

chile guaque (guajillo), dried with seeds and stem removed

white onion

sesame seeds (ajonjoli)

shelled pumpkin seeds (pepita)

cinnamon stick

dried achiote

cilantro

corn tortillas or French bread

salt to taste

Pre-cooked fresh vegetables such as green beans (stems removed), huisquil (peeled and chopped into large pieces) or potato (peeled and chopped).

1. Begin by cutting the chicken into serving-sized pieces and simmering it in 5 cups of water with salt for 30 minutes. Skim off and discard any grey scum that may form while cooking. Drain and reserve the broth for the sauce.

2. Dry roast (toast) the cinnamon stick, pumpkin seeds and sesame seeds separately in a dry skillet (with no oil) until browned but not burned. The pumpkin seeds will pop when they’re fully toasted.

3. Dry roast (toast ) two corn tortillas (or a piece of crusty French bread) in the same dry skillet. Remove from pan, pour small amount of water over it to moisten and set aside.

4. Next, char the Roma tomatoes, chiles (stems and seeds removed) and onion over a dry skillet in batches until very well browned.

5. Then, process the toasted sesame seeds, pumpkin seeds and cinnamon stick in a spice grinder or food processor until a very fine powder. You’ll likely need to pulse it several times to get it fine enough.

6. Add the charred tomatoes, chiles and onion to the food processor. Remove the stem ends but don’t peel the tomatoes or onions. The charred skins add extra flavour and aroma to the sauce.

7. Add the charred tomatoes, chiles and onion to the food processor. Don’t peel the tomatoes as you want the charred skins included in the sauce. If you processed the seed mixture in a spice grinder, add it to the food...

Meghan Brady shares her recent trip to Montana, focusing on the breathtaking landscapes of Glacier National Park. We will be featuring the Equestrian Travel Association's newest Gold Member, Bar W Guest Ranch, a premier destination that embodies the spirit of the West with its exceptional horseback riding experiences and warm hospitality. The conversation covers various activities including whitewater rafting, hiking, and wildlife encounters, as well as travel tips for visiting Northern Montana. The episode concludes with a delicious recipe for cowboy chicken chili, making it a comprehensive guide for equestrian travel enthusiasts. Listen in...

HORSES IN THE MORNING Episode 3528 - Show Notes & Links:

• Hosts: Meghan Brady of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Jami Phillips of Bar W Guest Ranch | Facebook | Instagram

Recipe:

Cowboy Chicken Chili (In Dutch Oven over coals)

Ingredients:

• Oil
• Chicken Stock or Soup Base
• Green pepper
• red onion
• celery
• garlic
• cilantro,
• white beans
• green chili/rotel
• Cheese sauce mixture: queso cheese and cream cheese (diced up so it can melt faster). You can prepare the cheese sauce mixture over the stove in a saucepan.
• We use roasted or smoked chicken quarters. Debone the chicken. Season the chicken with salt, pepper, and any other spices of your preference.
• Cooked Rice (optional if you want a thicker chili)

Instructions:

Add to the Dutch Oven that is warmed up with coals underneath the following:

A little bit of oil, minced garlic, chopped bell peppers, diced red onions, diced celery, and white

beans (season the veggies: salt, pepper, garlic powder, paprika).

Add in chicken stock/broth, cheese sauce, the seasoned chicken, cilantro, and lime juice.

Put lid on and add coals. Let simmer and slow cook. Stir occasionally.

All about African safaris on horseback. Join us as we embark on a journey through the vast landscapes and untamed wilderness of the continent. World traveler and storyteller Susan Hendricks Henry shares her unique experience on an African safari in Kenya on horseback. Hear stories of awe-inspiring encounters with majestic wildlife, learn about the unique challenges and rewards of horseback safaris, and gain a deeper appreciation for the harmonious connection between humans, horses, and the wild. Listen in....

HORSES IN THE MORNING Episode 3483 - Show Notes & Links:

• Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association | Facebook | Instagram
• Guest: Susan Hendricks Henry

Recipe:

Potato Leek Soup:

• 4 tablespoons cooking oil
• 1 medium onion, chopped
• 3 medium leeks, chopped
• 2 medium potatoes, chopped
• 2 cups (500 ml) chicken stock
• 3 tablespoons chopped garlic
• 3/4 cups fresh cream (200 ml, which is actually 7/8 cup)

PREPARATION

• Heat cooking oil in large pan.
• Add onion and cook until soft.
• Add leeks and potatoes.
• Cook for 5 minutes, stirring occasionally.
• Add stock.
• Bring to boil. Reduce heat to a simmer and cover for 15 minutes or until vegetables are tender.
• Blend or process mixture in batches until smooth.
• Return to pan. Stir in cream.
• Seasons with salt and pepper.

Galloping Getaways: This month it is all about non-riding equestrian retreats. Spending time in the presence of horses, focusing on meditation, journaling, and our overall well-being. Jen Verharen chats about her Cadence Coaching Wellness Retreat, a unique non-riding equestrian retreat in Portugal. Listen in....

HORSES IN THE MORNING Episode 3460 - Show Notes & Links:

• Hosts: Meghan Brady and Jennifer Hopton of the Equestrian Travel Association
• Presenting Sponsor: Equestrian Travel Association
• Guest: Jen Verharen, Cadence Coaching Wellness Retreat for Equestrians at the Wild View Retreat in southern Portugal in May 2025.

Summary:

In this podcast episode, Meghan and Jennifer explore the world of non-riding equestrian retreats, where horse enthusiasts can connect with these majestic animals in unique ways. We delve into the serene and transformative experiences offered by these retreats, such as equine therapy, grooming and bonding sessions, journaling, and guided meditations in the presence of horses.

Meghan and Jennifer's special guest for this week's episode is Jen Verharen. Jen will be sharing details on her upcoming Cadence Coaching Wellness Retreat in southern Portugal. This is an all inclusive, seven day experience spent at one of the most beautiful retreat centers in all of Europe!

Tune in to this episode to uncover the therapeutic benefits and deep connections that can be formed through non-riding equestrian retreats.

Recipe:

PASTEL DE NATA (PORTUGUESE EGG TARTS)

Ingredients:

• 2 frozen puff pastry sheets let sit at room temperature until soft
• 5 cup heavy cream
• 5 cup sugar
• 4 large egg yolks (approximately 60 gr)
• 2 Tbsp corn starch
• 2 cups whole milk

Directions:

1. Use a cookie cutter or any cups that have about 3.5-inch diameter to cut out about 18 circles from the puff pastry sheets. Mold them over aluminum muffin cups. Place in the freezer.
2. Put all ingredients for egg custard filling in a mixing bowl. Whisk until smooth. Prepare a water bath that you can put your saucepan in later. Transfer this to a medium saucepan over low heat and use a rubber spatula to keep stirring until the mixture starts to coat the spatula thinly. Remove from the heat and transfer the saucepan to a water bath to cool it down quickly.
3. Preheat oven to 485 F (Yes, pretty high temp!). Remove the pastry from the freezer and place it on a baking sheet lined with aluminum foil. Pour the egg custard mixture until about 3/4 full in each shell.
4. Place them in the oven, bake for 30 minutes. Rotate every 10 minutes for even browning. Toward the end of cooking, custard will start to bubble and blister.
5. Remove from the oven. Let it cool for about 1 minute and then unmold the tarts to a wire rack to let them cool down. They’ll turn soggy if they sit in the muffin cups for too long. The top will sink a little bit and this is normal. Serve while warm if possible.
6. You can store tarts in the fridge and reheat them in the oven at 400F for about 10 minutes.