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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:
Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.
For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.
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.
Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.
I brought our toaster, not realizing that the room already had one.
Eric likes to have toast with his breakfast smoothie.
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.
Segmented grapefruit is easy to prepare in the room.
I brought my grapefruit knife, some travel bowls and a set of utensils.
Time to get some untracked powder…
Pumpkin Chocolate Chip Muffins
“Wet” Ingredients:
15 oz can organic pumpkin
2/3 C non-dairy milk
*3 cubes applesauce (about 1/4 cup)
1 T organic canola oil
1/3 C organic brown sugar
1/3 C evaporated cane juice sugar
2 t vanilla extract
Dry Ingredients:
1/3 C each: millet flour, quinoa flour, brown rice flour, oat flour, rolled oats, garbanzo bean flour
2/3 C whole wheat pastry flour
1/3 C fine chopped walnuts
2 T ground flax
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t nutmeg
1/8 t ground clove
1/3 C non dairy chocolate chips (or raisins)
1 T cacao nibs (optional)
Raw sugar (coarse grain)
Instructions:
Blend the “wet” ingredients in the blender. Mix with the dry ingredients and fold in the chocolate chips and cacao nibs. Sprinkle 1/8 t raw sugar on the top of each muffin before baking. Bake in muffin liners at 350 degrees for about 23 minutes. Makes about 18.
*So that I always have applesauce on hand for low-fat baking, I freeze unsweetened applesauce in ice cube trays, then thaw a few cubes at a time.
Freeheel Vegan 