Announcement

Collapse
No announcement yet.

Skiing Menu

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Skiing Menu

    okay - I know it's a little early in the day but thought I would start collecting responses...

    So - what would make a cracking breakfast? - considering I would burn 2000-3000 calories (on the skiing alone) per day.

    I didn't want too many eggs per day, usual brekkie is carb-tastic - porridge, croissants, breads,

    I'm thinking bacon, sausage (the nice gluten free ones), scrambled egg, grilled tomato, sauteed mushrooms, but wouldn't want this EVERY day. A protein smoothie maybe? greek yog based? More ideas needed!

    Lunchtime on the mountain - mainly french speciality of OMLETTE!! woo...many fillings - the french are GREAT at this!

    Else it is pizza, burgers, wraps, sandwiches etc. on the rare occasion you go to a top quality place (like my favourite on Mont Chery where you get Pork Belly, hunters pot (venison/wild boar) and awesome steaks.

    I'm thinking soup (can't tell how it was made though) or stew...(again, prob has cornflour)

    Can't take a packed lunch, I fall, things get cold...can't see it working

    *******they are still under the impression - GRAINS = Top performance!*******

    dinners, easier - stews, casseroles, meat and two veg, squash/sweet pot mash

    Any endurance people or winter sports enthusiasts can chip in here? i'm sure the cold and the burning of calories allows for a higher carb level - i just don't want to undo all my good work like i did last time by chowing on the EVIL CARBS!

    Scottish Sarah

    Join our UK/ROI Primal group here! http://www.marksdailyapple.com/forum...php?groupid=67

    Give me a poke on facebook http://www.facebook.com/#!/pistepals
    **Remember to tell me your forum name so I know who you are!**

  • #2
    If you don't want eggs everday you could mix it up with having full fat greek yogurt and putting in some berries or something like a banana for carbs. If you really want a protein kick you could mix in a scoop of protein powder into the yogurt.

    Beware of soups especially since you mentioned gf sausage. I have Celiac's and I'm always leary of soups in resturants/ones I know aren't home made. Don't be afraid to ask if you can but I'd assume most are thickened with flour. Its been my experience that flour is always used and cornstarch (not primal so it doesn't matter) never crosses chefs minds.

    If you can't take a lunch with you on the mountain can you at least take some nuts or homemade trail mix or something like a lara bar just to make sure you have something?

    Comment


    • #3
      yeah i would take nuts anyway (won't eat dried fruit) but i would be happy with an omlette for lunch. the gf sausages are just because they are primal! nothing but 97% sausage. i doubt i could get them in france. but they do have offal sausage called diots.

      : -)
      Scottish Sarah

      Join our UK/ROI Primal group here! http://www.marksdailyapple.com/forum...php?groupid=67

      Give me a poke on facebook http://www.facebook.com/#!/pistepals
      **Remember to tell me your forum name so I know who you are!**

      Comment


      • #4
        I've heard Robb Wolf talk in a couple podcasts about athletic effort at higher altitudes needing to be more carb-based b/c fat metabolism is impaired due to the lower oxygen levels (IIRC)
        Heather and the hounds - Make a Fast Friend, Adopt a Greyhound!

        Comment


        • #5
          ahhh..is that a fact. will have a wee nosey at his literature...

          There's a piccie of Mark Sisson snowboarding isn't there? I wonder if he knows.

          Or anyone live in Colorado?

          : -)
          Scottish Sarah

          Join our UK/ROI Primal group here! http://www.marksdailyapple.com/forum...php?groupid=67

          Give me a poke on facebook http://www.facebook.com/#!/pistepals
          **Remember to tell me your forum name so I know who you are!**

          Comment


          • #6
            I've been skiing in New Mexico the last couple of years. My favorite lunch while I'm on the slopes is the Green Chile Stew. They serve it with a big tortilla, but I just toss it or give it to someone else. Its loaded with pork and vegetables. It has potatoes in it so I get some extra carbs for skiing. Breakfast is usually omelet, sausage, bacon, and green smoothie. I like to have a big steak dinner after the slopes close.
            ...how do you look, feel, and perform? -- Robb Wolf

            My Blog.

            Comment


            • #7
              oooh now I'm all excited for skiing (my first trip since going Primal)!! Can't wait. that Green Chile Stew sounds awesome! (gotta love NM and their chillies!)
              Quietly Primal
              Eating food that remembers where it came from

              Comment


              • #8
                Originally posted by QuietlyPrimal View Post
                oooh now I'm all excited for skiing (my first trip since going Primal)!! Can't wait. that Green Chile Stew sounds awesome! (gotta love NM and their chillies!)
                Originally posted by queen_sheba View Post
                ahhh..is that a fact. will have a wee nosey at his literature...

                There's a piccie of Mark Sisson snowboarding isn't there? I wonder if he knows.

                Or anyone live in Colorado?

                : -)
                Mark did know! I emailed him and he got back right away and said he doesn't eat ANY different! still plenty of fats.

                Your stew sounds ACE. They have a similar thing in france called bourginon. VERY yummy..

                : -)
                Scottish Sarah

                Join our UK/ROI Primal group here! http://www.marksdailyapple.com/forum...php?groupid=67

                Give me a poke on facebook http://www.facebook.com/#!/pistepals
                **Remember to tell me your forum name so I know who you are!**

                Comment


                • #9
                  Pack your own. Breakfast for me on skiing days is omelette or hard boiled eggs, bacon, and a kefir smoothie. I pack a beaf stew in a small thermos along with a fruit choice and nuts. Pemmican and Mark's coconut power bars for snacks are stored in the ski jacket for snack breaks. Coconut water in the wine skin, all fits in my backpack. This allows me to ski the POW just fine here in Maine.
                  You'll never see the light if you're in someone else's shadow, or said another way, life is like a dog sled team, if you're not the lead dog, the scenery never changes

                  Comment


                  • #10
                    you are clearly much better than me. that would be crushed by lunchtime. plus I can't ski in a backpack - I find them extremely distracting

                    I don't mind eating the stops we do - I go with different groups each week - I host their skiing and want to go along and chat with them over lunch etc...as it brings me back more business. means I can have an omlette over lunch - easy peasy..frenchie squeezy!

                    means I can choose the lunch stops. Hence the hunter pot place!

                    Was more interested in the actual breakdown macro wise and if more carbs (which) were utilised by the winter athletes. I don't want to do myself damage!
                    Scottish Sarah

                    Join our UK/ROI Primal group here! http://www.marksdailyapple.com/forum...php?groupid=67

                    Give me a poke on facebook http://www.facebook.com/#!/pistepals
                    **Remember to tell me your forum name so I know who you are!**

                    Comment


                    • #11
                      I'd just eat a hearty typical breakfast and get on with it! You burn a lot of calories up there, but nothing wrong with running a net deficit once in a while. I find I don't get too hungry on the mountain until you put food in front of me, then I'm ravenous. But I don't like huge lunches. Have to admit though, my favorite snowboard food was in Japan, where you get massive bowls of ramen noodles with big hunks of fatty pork in it and a rich broth.

                      Now you've got me looking forward to ski season! Gonna have to be California or Colorado for sure this year.
                      If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

                      Comment


                      • #12
                        Are you racing or just weekend warrioring? If you're racing, or even doing intense recreational in deep powder, you should up your carb intake (that's assuming you're low carb primal now).

                        I was only beginning to dabble with paleo/primal eating last ski season but I don't think its going to be too hard to maintain. Kennelmom is right - Robb Wolf has some interesting thoughts on high altitude eating, mostly advising upping the carb intake a bit. It depends on the altitude but above 10,000 feet and your body has trouble burning fat efficiently. I think the easiest thing to do would be to alternate eggs and greek yogurt based breakfasts. Pack a few nut and dried fruit trail mixes (with a little dark chocolate), stew or chili for lunch with some sharp cheddar cheese, and roast chicken or steak for dinner with a big side salad. That's what I did last march. Its not low carb but as long as you don't go overboard on the dried fruit it can still be around 100-200 per day. I also had some larabars.

                        This year I'm going to try to make pemmican (Robb Wolf's recipe) - make trailmix to the desired macro ratios and pour melted coconut oil over it. Throw it in the fridge to cool and scoop out into individual ziploc bags for the slopes.

                        Can't wait for ski season.

                        Comment

                        Working...
                        X