Eating Well on a 4-day Ski Trip
Posted January 9, 2010on:
[Stars in the photo: Whole wheat rotini, Pasta shells, Stir-fry broccoli & mushrooms, Veggie-loaded tomato sauce, and Boiled cauliflower]
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On the last few days of 2009, I went on a 4-day ski trip with my friends to Mt. Baker, WA. At first I was terribly worried that I would not be able to eat in a balanced manner but somehow, with determination and creativity, I managed to feed myself (and the Boyfriend) nutritious food most of the time.
My friends and I rented a cabin near Mt. Baker. I was so thankful that the cabin was equipped with a small kitchen. Without that I would probably have had much more difficulty in eating healthily.
On the first day before checking in, we went grocery shopping at a huge Walmart store on the way. The goal was to buy enough food so we could make home-prepared meals at the cabin and save money. In my opinion, Walmart is far from being an ideal place to buy groceries, especially fresh produce, but it was the best option we had, and I guess it sufficed. We split up and shopped separately. Unsurprisingly, the Boyfriend and I lingered at the fresh produce section for the longest time; meanwhile my friends quickly darted for the frozen entrees and junk food aisles deeper into the giant store.
While my friends were madly stocking up their carts with pre-packaged food, I chose to load my cart with as much fresh produce as possible. The produce section was small; it only occupied a small corner of the giant store (literally, the baked goods section adjacent to it was the same size, if not bigger). I was slightly disappointed to see such a small selection of fruits and vegetables, but nonetheless, I was determined to buy as much fruits and vegetables as I could to keep myself happy for the entire trip. I chose mostly vegetables that can be prepared and cooked quickly. My top choices were: tomatoes, mushrooms, lettuce, bell peppers, broccoli and cauliflower. As for fruits, I picked out a huge bag of Fuji apples and a few lemons. Other items that I threw into the cart included a bottle of balsamic vinaigrette dressing, canned beans, canned corn, whole wheat pasta, canned tomato sauce, a carton of chicken stock and a small bottle of ketchup.
From the limited food selection that I picked out from Walmart, I managed to make 10 different food combinations which truly helped to keep me eating well and avoid myself from slowly sinking into the quicksand of filling up on junk food and prepackaged frozen entrees for the entire trip. Curious about what I made? Here’s the list!
1. Jarred tomato sauce + bell peppers + onions + tomatoes + mushrooms
End result: enhanced tomato pasta sauce loaded with veggies.My idea was to add extra veggies to a basic tomato sauce from a jar to add more flavour while boosting the amount of vegetables in a serving. I chose to add in diced onions and bell peppers to add sweetness and a little bit of a crunch to the sauce. In addition, I put in cubed mushrooms and tomatoes for a meaty texture. Lastly, I sprinkled in a dash of steak seasoning and squeezed in fresh lemon juice to add a little kick to the sauce (adding in steak seasoning may seem odd, but since I had no other dried herbs, it was my best option).
2. Broccoli + mushrooms
End result: delicious Asian style broccoli & mushroom stir-fry. This was a simple dish to prepare and cook. Simply blanch broccoli and mushrooms. Then to add a delicious Asian flavour, simply stir-fry them in a large pan with garlic, ginger and a generous splash of soy sauce.
3. Cauliflower +veggie-loaded tomato sauce + shredded cheese
End result: cheese and tomato sauce covered cauliflower. Cauliflower by itself is not interesting at all to me. But, I bought it anyways because it requires little preparation work (just rinse, cut and boil in water). With my greatest effort to make boiled cauliflower taste the best it possibly can to give, I served it over the tomato sauce. To upgrade it even further, I sprinkled on some shredded cheese. Not the most creative way to eat cauliflower, but definitely a simple method to spice it up (and use up the huge batch of tomato sauce that I made too).
4. Tomatoes + leftover rotini + canned corn + chicken stock
End result: comforting tomato pasta soup. While my friends toasted garlic bread and frozen eggo waffles for breakfast, I chose to make a simple tomato and pasta soup by making a soup base from mixing together chicken stock and water (1:1 ratio). I then added corn, the entire can of whole kernel corn (I love corn!) and stirred in cooked whole wheat rotini (leftover from last night’s pasta dinner). As a finishing touch, I stirred in a heaping spoonful of ketchup for a subtle sweet and sour taste.
5. Broccoli + cilantro
End result: simply vegetable additions to make a not-so-healthy meal a little more diet-friendly. After a long morning of snowboarding, I was exhausted and ravenous when I got back to the cabin. Hence, lunch was simple: instant noodles with a side of boiled broccoli and cilantro. I know, instant noodles isn’t the best option, but since I chose to supplement it with a large side dish of fresh vegetables, the meal is less detrimental and in fact, more satisfying (since I know I’m not giving in to eating solely junk food, I’m still mindfully choosing what to put into my mouth and giving it every ounce of effort to include fresh produce in my diet! Kudos to me!)
6. Canned white beans + canned corn + bell peppers + balsamic vinegrette dressing
End result: amazing tasty and satisfying bean salad. When I bought bell peppers, I planned to simply slice them up and munch on them like I would with carrots sticks. Instead I got adventurous and created a bean salad by combining diced bell peppers, canned kernel corn and canned white beans. This was a super simple salad to put together; the most time consuming part was just rinsing and chopping the peppers. Then I just simply tossed the ingredients together and dressed the bean salad with a drizzle of balsamic vinegarette dressing and a splash of freshly squeezed lemon juice. This salad was delicious! I immediately devoured about half of it, and saving half of it for later.
7. Lettuce + balsamic vinaigrette dressing
End result: simple, delicious, refreshing salad. This was served on the dinner table along the fatty steaks that my friends prepared for dinner. I was really glad that I made the salad because it was the perfect light and palette-cleansing side dish to offset the richness and heaviness of the steak main course. I ended up loading a ton of the salad on my plate, pushing aside the poor less-appealing steak (half of which ended up in the BF’s belly, hehe).
8. Leftover bean salad + cremini mushrooms + leftover rotini + ketchup
End result: a hot, hearty and healthy breakfast option. For my next meal, I took out about half of the bean salad leftover and transformed it into a hot, hearty pasta dish. I also added in cremini mushrooms to try to fool the BF that this was a new dish😉. This dish is easy to put together, takes no more than three steps; step 1: rinse and slice the mushrooms; step 2: saute them until soft in a large pan; step 3: add bean salad and cooked rotini (from day one dinner) into the pan, let it reheat and season with ketchup, salt and pepper to taste. Viola!
9. Leftover bean salad + leftover rotini + extra tomatoes + more balsamic vinaigrette dressing
End result: a variation of the previous bean salad, still equally yummy. Once again exhausted from a full day on the mountain, I was glad that I had saved half of the bean salad for lunch. Simply by tossing in diced tomatoes and drizzling in more dressing and lemon juice, my lunch was ready in no time. It was exactly what I needed, a simple and refreshing lunch.
10. Cremini mushrooms + portabella mushrooms
End result: a vegetable side dish with satisfying, bold earthy flavours in each meaty bite. Again, this dish required little prep work. Simply rinse and drain mushrooms, then saute them over medium heat until soft, and season with steak seasoning, salt and pepper to taste.
Spending time with friends (a.k.a away from family) is almost always an exciting and memorable experience. This ski trip has proven to be one of the most memorable yet because not only did I get to snowboard ’till I drop, I also got the opportunity to prove to myself that I am in control of what I eat and how I eat and as long as I am determined to eat well, I will somehow find a way to do so. And along the way, as a bonus reward, I have somewhat convinced my junk food maniac friends that eating healthy foods can be very delicious and enjoyable, nowhere near boring as they have imagined before!
Do you have any tips on how to eat healthily while on vacation?