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Ski road trip time!

In this post, let’s talk about what vegan skiers can do to eat a quick, healthy breakfast without leaving the hotel room.

We just spent a long weekend at Big White Ski Resort.  Thanks to my Visa Rewards, we stayed for free in the White Crystal Inn.

When we arrived on Thursday March 14th, our view looked liked this:

Sunday March 17th we woke up to this:

View from White Crystal Inn - IMG_2121

Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.

White Crystal Inn - IMG_2017

For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.

Bananas, Pears & Citrus - IMG_2029


We brought a cooler to transport our green leafies, celery, apples, non-dairy milk, nut butter and jam.  I brought our Vitamix blender so we could make green smoothies right in the room.

Green Smoothie Ingredients - IMG_2091

Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.

Green Smoothies - IMG_2093

I brought our toaster, not realizing that the room already had one.

 Eric likes to have toast with his breakfast smoothie.

Toast - IMG_2095

I could have brought some oats to make oatmeal in the microwave,

but this time I opted for cold cereal with walnuts, raisins and non-dairy milk.

Cereal - IMG_2097

Segmented grapefruit is easy to prepare in the room.

I brought my grapefruit knife, some travel bowls and a set of utensils.

Grapefruit - IMG_2118

Time to get some untracked powder…

Snow Ghosts - IMG_2103

Bullet Express - IMG_2128

Bullet Express - IMG_2129

I invented this recipe to be “portable oatmeal.”  It doesn’t have a muffin texture- it’s more of a dense spongy “cake.”  Try it!  It’s my weekday breakfast.  I like the addition of yams for added flavor and nutrition.  I store these in the freezer, thaw overnight, and heat in my toaster oven for about 5-10 minutes at 300 degrees while making my morning green smoothie.

Scrub 4 medium to large yams and poke with a fork.  Bake at 400 for 45 minutes on foil or parchment.  Cool.  Peel.  This will yield about 1-1 1/2 cups per potato.

“Wet” Ingredients:

4 Yams- cooked, peeled (about 4 C)
1/2 C Evaporated cane juice (vegan sugar)
1 C Non-dairy milk
1 t Vanilla extract
~2 T Maple syrup (reserve)


Dry Ingredients:

2 C ground oats
1/2 C spelt flour
1/4 C ground flax
1/4 C chopped walnuts
1 T baking powder
1 t salt
2 t cinnamon

Process the yams, sugar, milk, and vanilla in a food processor.  Fold in the dry ingredients.  Distribute in 18 *muffin liners.  Make a well in the center of each with a 1/2 t measure.  Drizzle maple syrup in the well.









Bake at 375 degrees for about 40 minutes.  Check at about 25 minutes.  You might have to put foil lightly over the top to prevent burning.  Cool on a wire rack.  Makes 18.

*I like the “If You Care” brand muffin liners, because food won’t stick even if you use very little to no oil in your baking.

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

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