Eau Spa | Manalapan, Florida + Turkey Meatball Flatbread Sandwich

If you follow me on Instagram or Facebook, you may have seen some pics of a few spa days I've given myself as a reward for making it this far in my pregnancy without having a complete meltdown. {I kid. Honestly, it really hasn't been that bad.}

My obsession with luxury spas started a while back when I treated myself to a spa day at The Breakers around the time of my 29th birthday. What can I say -- go big or go home. My birthday spa day became a tradition and for the past few years I've continued to visit The Spa at the Breakers for a pedicure and a day of relaxation. It's lovely.

This year I switched things up and decided to check out another spot - Eau Spa - with a group of my girlfriends to help me celebrate the last birthday I'll have without a little one running around.

Eau Spa is located at Eau Palm Beach in Manalapan {south Palm Beach}, a beautiful property that was given a multi-million dollar makeover in the past few years. Though they manage to maintain the hallmark luxurious vibe of other Palm Beach hotels and spas, Eau Hotel does so with a cheeky, modern twist that sets them apart.

Upon arriving at Eau Spa, we were checked in and brought back to a stunning rotunda with high, domed ceiling and a "wishing well" marking the center of the space. We were offered drinks {champagne for the girls and spa water for me, of course. Rats.} and each given a small votive candle to release into the wishing well and set our hopes adrift. How charming.

Our appointments started early to accommodate our large group {6 gals}, so no time was wasted. We were whisked back to the salon where we each had our nail services done while chatting, sipping {and nibbling on some pumpkin chocolate chip muffins I happened to bring with me... early morning pregnancy insomnia has its perks}. Once we were scrubbed, polished and moisturized, we were lead to the best part of Eau Spa -- a spa wonderland, of sorts.

After slipping into cozy robes and comfy flip flops, we each found a spot to soak in some of the serenity offered within the 42,000 square foot sanctuary.

My zen was found in the "Self-Centered Garden", where whimsy and tranquility unite in the lavish outdoor space. Soft, plush loungers punctuate the beautifully landscaped oasis; water walls create soothing background noise that could easily put you in your happy place. Hanging chairs suspended over a shallow pool of water are pure perfection for toe-dipping reflection time.  A Wonderland-esque chessboard not only makes a pretty visual element, but also serves as yet another distraction for an indulgent playtime.

Inside, the options for relaxation are endless as well. Tons of places to perch speckle the cool, airy surroundings filled with gauzy drapes and deluxe décor. Their "Scrub & Polish Bar" features an array of aromatic ingredients where you can create a custom blend of exfoliating body scrub. Get steamy in the sauna or luxuriate in the stunning whirlpool, complete with rain shower and oversized rubber duckies to accompany you as you "Pause, Play & Perfect" {the spa's mantra}. I loved their warm tiled loungers and could have napped there for hours, but food beckoned from another part of the spa.

Because what's a day of ultimate spoiling without cupcakes?? I mean, these people really know how to make a girl happy. Every single inch of Eau Spa seems to be utilized for maximum pampering. Even the lighting -- a custom chandelier made of crystal wine glasses -- is all about opulence and extravagance.

Though it was difficult to pull ourselves away from the enchanting environment, we gathered our things and headed over to Temple Orange, their onsite restaurant, for lunch. I'd had the privilege of sampling some Temple Orange fare a while back when I was a judge for the Flavor Palm Beach kickoff event, so I knew I was in for a treat.

We were all so relaxed that we opted for a casual, laid back lunch on the patio {which was great until it started to pour!}. Several of us ordered what the restaurant calls a "Baco", which is basically a flatbread that you can order with turkey meatballs or pulled pork. I can't tell you where they came up with "Baco", but I decided that it must mean "Bread Taco" because that's sort of what it made think of!

I can't even put into words what an amazing time I had at Eau Spa... it was the perfect place for a post-birthday, pre-baby shower day of pampering and I hope to visit again {and again, and again...}. If you ever find yourself in the area, do yourself the favor of stopping in and treat yourself to a day of sheer bliss!

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Ok, so maybe I can't head down to Eau Spa every day {though I SO wish I could!}, but there's no reason not to recreate Temple Orange's tasty lunch whenever the mood strikes.

I "copycatted" their dish right down to the flatbread, which only took TWO ingredients and a hot griddle. Totally worth making.

The rest of the dish is simple enough -- turkey meatballs, a little cumin-scented yogurt sauce, some veggies and voila! You've got yourself a spa lunch right in the comfort of your own home. 

Turkey Meatball Flatbread Sandwich

For meatballs:

1 lb. ground turkey meat

1/2 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon cumin

1/2 teaspoon dried mint

1. Preaheat oven to 400 degrees. Prepare a baking pan by lining with foil and spraying or drizzling with a bit of olive oil.

2. Combine all ingredients in a medium bowl and stir to distribute spices. Using an ice cream scoop, create even-sized meatballs and place on oiled baking pan.

3. Bake for about 16-18 minutes or until meat is no longer pink in the middle and cooked the way through.

Keep warm until ready to serve.

For flatbread:
Adapted from The Little Things

2/3 cup self-rising flour

2.5 ounces Greek yogurt

Pinch of salt

1. Heat a heavy skillet or a grill pan to medium-high heat. In a medium bowl {or in the bowl of a food processor while pulsing} combine all ingredients with a silicone spatula.

2. When the dough looks shaggy, knead it together until a ball forms. Divide dough into 4 equal pieces.

3. On a floured surface, roll out each piece of dough into a circular flatbread. Spray heated pan or skillet with a bit of olive oil or non-stick cooking spray and cook flatbreads until slightly puffed and starting to char in places, about 3-4 minutes on each side.

Keep warm until ready to serve.

For yogurt sauce:

2 ounces Greek yogurt

2 teaspoons mayonnaise

1/2 teaspoon cumin

Squeeze of fresh lemon juice

Pinch of salt

In a small bowl, stir together all ingredients until well combined. Set aside until ready to use.

To assemble: 

1 piece of flatbread

1 tablespoon yogurt sauce 

Spinach

Tomato, diced

Cucumber {or zucchini}, grated

Spread about a tablespoon of yogurt sauce on each flatbread. Sprinkle with spinach, tomato, and grated cucumber or zucchini. Place 2 meatballs on top of each flatbread and fold over into a "baco". You may need a toothpick to secure unless you plan on diving right in!

Peach-Dijon Glazed Turkey Meatballs

I cleaned my refrigerator over the weekend. Like, really cleaned it -- removed shelves and washed them, threw out little bits of heaven-knows-what that were dwelling in tiny containers in the back of the fridge, etc.

I also bought organizational tools that make me OCD-giddy about opening the refrigerator door. We now have a citrus-dispensing slide, a ceramic egg holder and another little bin that perfectly holds mason jars filled with my latest homemade sauces, jams, and pickled products. I splurged {all of maybe $15} on new Pyrex food containers a few weeks ago that have made storing {and, most importantly, identifying!} leftovers a dream. These purchases were worth every.single.penny.

My squeaky-clean fridge.

In a world filled with so much chaos and uncertainty, organizing my refrigerator {to the point of weirdness} gives me a sense of control and order. It is amazing how good a thorough fridge-cleaning can make one feel about life.

So good, in fact, that the urge to make bite-sized party food strikes. No particular celebration in mind, just a yearning to bust out the good mustard and use some of those {now very easy to find} ingredients in your refrigerator.

My friends at Maille sent me some samples of their gourmet, gluten-free Dijon mustards, and after learning a little about them I could tell they share my affinity for being particular. Not only has Maille been around for 265 years {!}, but their classic blend continues to be painstakingly produced using an intricate process including unique methods of storing, weighing, mixing and cutting {instead of crushing} special Barassica Juncea mustard seeds into mustard paste. I'm just guessing here, but I bet you these folks appreciate a clean, organized refrigerator.

I made these Peach-Dijon Turkey Meatballs on Saturday morning, photographed them, and left the house to help set up a friend's wedding. When I returned that evening, there wasn't a meatball to be found. While I was gone, my husband and a friend polished off every last one. Looks like they had a celebration of their own.

Anyway, the meatballs were good. You may not think to combine mustard and peach jam, but the combination was tangy and sweet and surprisingly delightful with the turkey meatballs. The hint of fresh, spicy arugula makes a pretty garnish but also complemented the flavors well.

They're a fancy little party food that doesn't take much to throw together, but I like to think they make a lasting impression. Like a good, clean fridge. ;)

Disclosure: Maille provided me with complimentary samples of their mustard. I have not received monetary compensation for this post, but this recipe is being submitted to a contest hosted by Maille that could potentially result in a cash prize. As always, all opinions here are my own!

Peach-Dijon Turkey Meatballs
Makes about 20, 1 1/2 inch meatballs 

For Meatballs:
1 pound ground turkey meat
1/2 teaspoon sea salt
1 teaspoon onion powder
1/2 teaspoon garlic powder

For Glaze:
2 tablespoons Maille Dijon Mustard
1/4 cup peach jam {apricot jam would work well here, too}
1 teaspoon honey

For Garnish:
1/3 cup arugula leaves

1. In a medium bowl, combine turkey meat with salt, onion powder and garlic powder -- try not to overmix. Set aside.

2. Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.

3. Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.

4. Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.

5. When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.

6. To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.