Since it's only January, chances are many people are still dedicated to those New Year's resolutions to get healthy, eat better, exercise more and indulge less.
The gyms, yoga studios and boot camps don't start to become ghost towns until at least March, right?
So what better time to discuss one of the more interesting offerings on the wellness scene for 2016.
While health focused vacations are nothing new, (there are countless such pricey and exclusive getaways around the globe), what is new and noteworthy is the approach to wellness escapes being offered by the recently launched Museflower Retreat & Spa in Chiang Rai, Thailand.
To begin with, the nightly cost to stay at Museflower, recharge and reboot your approach to living and fitness, does not require entirely reorganizing your finances in order to squirrel money away to participate. Rates for a double occupancy accommodation start at just 1650 THB or $45 a night. And here's the kicker, that price includes all meals.
When compared to the steep prices at some of the world's most well-known health retreats, which are thousands of dollars per week, it's hard not to take notice of the price at Museflower. It offers a refreshing alternative.
The food meanwhile, is yet another distinguishing factor of the Chiang Rai property. While there are countless wellness resorts that serve up farm-to-table, organic or otherwise locally grown cuisine, while also still offering meat dishes to keep the masses interested, the menu at Museflower is completely and totally vegetarian. There is no middle ground, no chicken or fish to keep things mainstream.
A typical day at Museflower begins with fresh juice, oatmeal and an Asian breakfast item such as hot mushroom congee or perhaps pumpkin soup. Lunch, the biggest meal of the day, includes a salad buffet, and options ranging from vegetable curry to stir fry. And finally dinner consists of various simple hot dishes, salad, raw or steamed vegetables, fresh fruit and herbal tea.
Meat lovers may be tuning out right about now, but Cambridge, Mass. resident Noel Chan was no vegetarian herself when she booked a recent stay at Museflower. Nor did she convert to being a vegetarian as a result of her visit. What she did do however, after the retreat, was incorporate many small changes into her daily eating and cooking routine.
"The food definitely had an impact on me," says Chan, a Harvard University scientist focused on yoga and integrative medicine. "My husband and I came back and were buying cook books and trying to eat healthier. Because when we were there, we had seaweed soup in the morning, or some congee. And we thought 'We can make those when we go home.' "