ski trip meals

All Seasons Grocery

Cooking on your ski vacation – a 4 day meal plan and downloadable shopping list

Posted on December 6, 2016 Leave a Comment

All Seasons Grocery Vacation Meal Planner

You are probably thinking, “after a day on the slopes with my family, who has time to cook?!!”

Well, if you are like most families who are on a budget and/or care about what their family eats, you know you are going to be doing some cooking on this ski vacation.

Let us help!

We’ve compiled some of the easiest, budget friendly recipes we could find that will feed your family without breaking the bank or breaking your back.  A lot of our picks come from the fact that you can make it ahead and/or get help from the kids to assemble.  Each lunch is easy to pack and bring with you in a backpack to avoid those high cost meals at the lodge.  Feel free to change it around, of course, but this will at least get you started.  We’ve even added a downloadable shopping list that you can send directly to us if you like it and want to use it just how we put it together.

BREAKFAST:   Jacky’s Fruit and Yogurt Muffins  –  a great make-ahead option

LUNCH:    Lunch Box Pita Pockets  –  enlist your kids to help assemble!

DINNER:   Broccoli Rice Casserole   –  another great make-ahead option

BREAKFAST:   Make Ahead Breakfast Casserole  –  another great make-ahead option

LUNCH:    Healthy Stuffed Salad  –   “mother nature’s fridge”  will keep this healthy lunch fresh all day in your back pack.

DINNER:   Crock-Pot® Chicken Chili   –  slow cook while you hit the slopes!

BREAKFAST:   Easy Microwavable Bacon and Egg Breakfast Bowl  – 10 minutes to put together and cook, then head out for fresh pow!

LUNCH:    Loaded Egg Salad  – add crackers and bread for this protein packed lunch!

DINNER:   Slow Cooker Pulled Pork   –  another one for the crock pot!

BREAKFAST:   Yogurt Parfait  –  easy peasy and healthy too!

LUNCH:    Homemade Healthy “Lunchables” Combination  –  a healthier and cheaper option to the store bought version

DINNER:   Simple Hamburger Stroganoff   –  a family winner

Download this shopping list       Create your own meal plan

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3 Pack & Go Ski Day Meals

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Why settle for expensive food at the ski lodge when you could bring your own tasty meals? Check out these three easy meals that can be whipped up in the morning and enjoyed between turns on your next ski trip.

Despite all the recent technological innovations in the skiing industry, the food at the lodge cafeteria still remains as stale and as overpriced as ever. So instead of resigning yourself to eating a warmed-over burger or soggy nachos for lunch, we’ve come up with a few quick and easy ski meals. They’re fast enough to make in the morning, sturdy enough to hold up in your backpack, and loaded with nutrition to keep you powered for the second half of your day.

First up is a “Denver Omelet” style breakfast burrito. The recipe makes two, so you can eat one right away and stash the second for later (or you can share it if you’re feeling generous).

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We always get hungry mid-morning, so we crafted a gourmet Brioche PB&J, which gets pan-fried for some extra crunch. We store this in a hard-sided container because nothing is as disappointing as a smashed, soggy PB&J.

For lunch, we freshen up instant noodles with sliced veggies and a spicy sesame-soy broth. All you need is an insulated food jar or thermos to pack it in and some hot water, which you can usually get from the cafeteria.

So make one of these meals before your next powder day and prevent any poor cafeteria decisions.

Denver Omelet-Style Burrito

Makes 2 burritos 1 tablespoon butter ½ cup diced green bell pepper ½ cup diced white onion ½ cup diced ham 4 eggs ½ cup cheese ½ teaspoon salt 2 big flour tortillas Salsa

In a nonstick skillet, melt the butter over medium heat. Add the green bell pepper and onion and saute until beginning to soften. Add the diced ham and saute until warmed through. In the meantime, lightly beat 4 eggs in a bowl. Add the cheese and salt, stir to combine. Set aside. Once the veggies and ham are soft and cooked through, pour in the egg mixture. Scramble, stirring as needed, until the eggs are set. Remove from heat. Warm the tortillas on the stove, or you can set the hot skillet on top of them for a minute or two to heat them up. Split the eggs between the two tortillas, add salsa as desired, then roll them burrito-style and wrap with foil.

Toasted Brioche PB&J

Makes 1 sandwich 1 tablespoon butter 2 slices brioche bread Peanut butter Jam or jelly

Heat a skillet over medium heat. While it’s heating up, spread the butter over the top sides of each piece of bread. Once the skillet is hot, place the buttered side of the bread down on to the skillet. Toast until the bread is golden brown, 1-2 minutes. Remove from skillet. Spread a generous portion of peanut butter onto one of the bread slices, and a generous portion of your favorite jam on the other (on the un-toasted sides). Press the two slices together and place in a hard-sided container (like this one ) to prevent the sandwich from turning into a sad, squishy mess.

Better Instant Noodles

Makes 1 serving 2 tablespoons soy sauce 1/2 teaspoon toasted sesame oil 1/2 teaspoon garlic-chile paste (more or less depending on spice preference) 1/4 cup shredded carrots 1 or 2 mushrooms, thinly sliced 1-2 oz shredded jerky 1 package instant noodles (the type that will cook in 3 minutes or so) handful sliced scallions

Using an 18-oz capacity insulated food container (we like this one ), add the ingredients in the order listed (soy sauce, sesame oil, chile-garlic paste, carrots, mushrooms, jerky, noodles, scallions). Seal the jar and stash it until lunch time. When you’re ready for lunch, add hot water to the jar and re-seal. Give it a few shakes, then let it sit for 4-5 minutes, until the noodles are tender. Stir to mix the ingredients and enjoy!

Megan & Michael are the creators of Fresh Off The Grid, a blog dedicated to helping you fuel your adventures by sharing camp cooking recipes, backpacking meals, and outdoor travel guides. Their recipes and outdoor cooking expertise have been featured in Backpacker Magazine, Outside, REI Co-Op Journal, Food & Wine, and New York Times Cooking.

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Is the burrito any good cold? Or you figure you’ll reheat?

When wrapped in foil, it stays warm for a little while. Definitely would be something we’d eat on the way out the door or on the car ride up.

How would you reheat a burrito on a ski mountain?

Hey Mark, We’d recommend storing your burrito in an insulated lunch tote (Fjallraven and Hydro Flask both make good options!) to help keep it warm until you’re ready to eat. Or, depending on the amenities at the lodge/cafeteria where you’re skiing, there may be a microwave available to re-heat food. Have fun!

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The Brave Ski Mom

Building a new generation of skiers and snowboarders.

Ski Vacation 101: Feeding the Family

November 27, 2017 by braveskimom

Do you ever feel like responding, “I don’t know. What do you think is for dinner?” I do.

For the most part, I enjoy cooking for my family. Just not big, elaborate meals after a ski day or while on a ski vacation.

Today, tips for planning ahead, saving money, eating well and being happy on a ski holiday. 

Where You Stay Can Determine Where You Eat

If you’re staying in a hotel, you won’t be cooking.

But you will be happier, and so will your children, if you make dinner reservations before you arrive at the resort. Read restaurant reviews, pick your favorites and book ’em. Eliminate the wait on even the busiest weekends.

If you’re staying in a private home or condo with a kitchen, you will probably eat in for at least some of your meals.

These three tips will help you stay sane and avoid the martyrdom that comes from chopping onions while the rest of the family sips hot chocolate and watches ski movies.

1) Make a List. Before leaving home, gather recipes or save them online (condo cooking is good place to start). Make a shopping list. Pre-measure and bring spices with you.

Since you may not have a fully stocked kitchen, keep it simple. For simple, hearty, delicious meals that will satisfy everyone, we almost always turn to the Ski House Cookbook. 

2) First You Shop. Shop the day of your arrival, if possible. Returning to a warm condo with hot chocolate, snacks and dinner ingredients at the ready is much more fun than grocery shopping at the end of a ski day.

Some condos and homes offer a service where you provide a list and someone will shop for you ahead of your arrival. This adds some expense, but is also very convenient.

3) The Indispensable Rice Cooker and Slow Cooker. This tip doesn’t work at all if you’re flying on holiday.

But if you’re driving and you have room, tuck a Crock Pot and/or rice cooker into your car. With these two handy appliances, you can assemble everything you’ll need for amazing dinners before eating breakfast. Turn on the cookers as you head out to ski. Come afternoon, your kitchen will smell divine and you’ll be your own hero.

Tips for Breakfast and Lunch

Breakfast is a meal you actually can prepare and enjoy in a hotel room.

Having ingredients on hand saves time and money and allows everyone to eat when they’re hungry (or to sleep in without missing a meal).

When we’re driving to a resort we bring coffee and oatmeal (and now our rice cooker which also cooks steel-cut oatmeal). Favorite toppings include nuts, chocolate chips and dried fruit, all of which can double as snacks. Milk, cream and yogurt can be purchased upon arrival and breakfast is done.

If you’re flying, pick up these same items, or other family favorites, at the market when you arrive. Borrow bowls, plates, flatware and napkins from the hotel, or bring items from home.

Lunch is trickier. If you’re skiing, you’ll likely eat on the mountain, which means a restaurant or packing your own food.

If you go the bring-your-own-food route, consider sandwiches and quesadillas assembled in the morning and packed in plastic bags from home, apples and the aforementioned nuts, chocolate chips and dried fruit. I’ve actually written quite a bit about “ski snacks,” so for more ideas look here.

Picnic tables can usually be found near lodges and at viewpoints along trails. If it’s a cold day, ask about “brown bag” areas where you can eat your food without making a purchase.

Just remember to drink plenty of water and don’t skip lunch. Hydration and a midday meal are essential for family ski fun.

© 2017, braveskimom . All rights reserved. Any use or publication of content, including photos, requires express permission.

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December 2, 2017 at 8:37 pm

Protein is essential for breakfast, especially for a muscle-working activity like skiing. Eggs are our go-to and they can easily be hard boiled if you have access to a kettle or a coffee pot or scrambled if there’s a microwave. They also make an excellent, portable snack! It sounds a little crazy but I’ve heard of people who take a crockpot to the ski hill and plug it in somewhere to cook or keep lunch warm. I can’t imagine actually doing this myself! Our daughter isn’t old enough to be doing full day skiing yet and we have only done our closest hill but I’m definitely looking forward to ski trips in the future!!

December 4, 2017 at 10:45 am

I really appreciate all of your suggestions! Thanks! Enjoy the winter with your daughter.

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• Healthy Living

Nutritious Lunches For a Winter Ski Trip

Ski trips are one of our favorite parts of the winter season! Whether you’re heading to the slopes with your family or a big group of friends when you’re with the people you care about, it’s sure to be a fantastic time. 

Because ski trips are often full of activities and skiing, they can be just as exhausting as they are fun. A full day on the slopes is bound to leave you tired. Make sure you enjoy the most out of your winter trip and spend as much time skiing as you can by packing nutritious meals to keep you fueled throughout the day. 

Here are a few of our favorite meals that we recommend making beforehand and packing or cooking while you’re on your trip. These meals will help you stay energized, and ready to take advantage of all the slopes have to offer. 

Creamy Vegan Butternut Squash Pasta with Sage and Pumpkin

Squash is a winter staple, and for a good reason! Butternut, a vibrant orange squash, is loved for its delicious and nutty flavor. It’s the perfect addition to both sweet and savory recipes and brings a lot of health benefits to the plate. Loaded with vitamins, minerals, fiber and antioxidants, butternut squash is rich in nutrients but low in calories. A vitamin A powerhouse, just 1 cup of butternut squash provides more than 450% of the recommended daily value of vitamin A, which is an essential part of cell growth, eye health and immune function! 

In this winter recipe, butternut squash is used to create tasty gluten free and vegan pasta that’s the perfect warm recipe to replenish your energy levels after a morning on the slopes. Nutritional yeast is added to amp up the cheesy flavor and adds in an additional boost of B vitamins. Top it all off with toasted pumpkin seeds and fried sage for the ultimate ski trip lunch.

Mediterranean Eggplant Freekeh Salad with Honey Tahini Sauce

Organic Cracked Freekeh is probably not the first grain that comes to mind when you think of a hearty winter lunch. While it’s not as popular of a grain like brown rice or quinoa, it’s just as (if not more) nutritious. Organic freekeh, a young wheat grain, packs a big nutritional punch. It’s a good source of fiber and supplies 6 grams of protein per serving, making it an energy replenishing food to be enjoyed after a workout.

It’s subtle smoky flavor, and chewy texture makes it the star of this grain salad recipe. Filling enough to enjoy as a main course, this salad is packed with chunks of grilled eggplant and garbanzo beans. Easy to make beforehand, it can easily be added to a lunch box and served warm or chilled.

Mediterranean Farro Stuffed Peppers

Stuffed peppers are always a crowd-pleaser. If you’re searching for a nutritious lunch for a crowd, then this recipe is the perfect find. Rich in a variety of vitamins and antioxidants, bell peppers are an excellent addition to any healthy meal. 

This Mediterranean-inspired recipe turns these stuffed veggies into a flavorful meal. Stuff them with leftovers, or follow this recipe to create a lamb and beef filling that’s bursting with delicious flavor. Depending on how hungry you are, these stuffed peppers can be eaten alone or paired with a fresh green salad.

Gluten Free Vegetable Pot Pie

Rich, creamy, satisfying, and great for your this pot pie is the perfect comfort food to enjoy on a chilly snow day. The brothy gravy, crispy crust and perfectly cooked veggies in this pie make it a recipe that’s hard to beat. 

It’s made with our Gluten Free Pie Crust Mix, which creates a flaky golden crust every time. Allergy friendly, this gluten free vegetable pot pie is also free from dairy and soy! It’s a crowd favorite that’s genuinely “easy as pie.” 

Ham and Asparagus Quiche Cups

For a quick recipe that can be eaten on the go, we recommend making these tasty ham and asparagus quiche cups. The perfect thing to pack and enjoy on your way up the mountain, they’re a great source of protein. Easy to bake, these cups can be made for yourself or prepared as individual cups for everyone on the trip to enjoy. To create a flaky and buttery crust, our Gluten Free 1-to-1 Baking Flour is used, along with creamy cheese, ham and spring asparagus. Quick to prepare, this lunch can be made in just 35 minutes, meaning that you’ll spend less time in the kitchen and more time enjoying the mountain. 

Wrapping Up

Next time you’re heading up the mountain for a ski trip, consider making these tasty lunch ideas from the Bob’s Red Mill team. 

Do you have a favorite lunch recipe that’s perfect for mountain trips? If so, we’d love to hear about it. Let us know in the comments below!

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Smart In The Kitchen

Dinner is done!

Weekly Meal Plan // Ski Week Meal Plan

March 9, 2019 By msmart Leave a Comment

Spring Break!

It’s spring break and we’re headed to the snow. The powder situation is record breaking, and I’m gearing up for some quad pain. We’ll need lots of carbs to recover. Lots and lots of carbs.

If you’re headed to some tropical island where there’s a bikini involved, just skip over this post. But first, search for my kale smoothie or super simple salad dressing . But if you’re planning to get lost in some of the fluffy white stuff that’s hit Colorado, Utah and Idaho, read on my friend. I’m compiling a list of ski week dinners that will feed a crowd.

And yes, on March 20 I’ll start my two week Detox in a Box with Switch 2 Pure, where I’ll drink two protein smoothies a day, lots of water, digestive enzymes and vitamins. There’s one meal a day on the detox, so I’ll share Whole30 dinners to keep you on track. While I don’t think it’s necessarily a good idea to “tox” before a detox, I don’t know how to get through a week of skiing without pasta, chili and wine.

Everything listed here will feed a crowd and keep you satisfied after an active day.

Top Ten Ski Week Dinners

• Smitten Kitchen’s old-school baked ziti feeds a crowd. And since there’s spinach in it, I consider this a one pot meal.
• Weeknight Chili . You can not have a ski week without chili. Enough said.
• Roasted red pepper and tomato soup and grilled cheese . Don’t forget to eat it while cozying up to a fire. Scrabble optional.
• Aprée ski cheese plate . You know that’s why you ski. I have a new video to show you the basics for a beautiful and easy cheese plate. Or there’s my ultimate cheese plate tutorial on the site. Graze for extra long and call it dinner.
• Weeknight lasagna . No-boil noodles, jarred Rao’s Original and some ricotta and mozzarella. You can feed a crowd without stressing out. Enlist someone else to make a salad and you’re good to go.
• Buffalo chicken wings . Once you baste them and throw them in the oven, they’re pretty hands off. Purchase store bought ranch or bleu cheese for dipping, and cut some carrot and celery sticks.
• Enchilada casserole . Sometimes I get super lazy and just layer Hatch enchilada sauce (red or green), refried beans, corn tortillas and grated jack cheese. Top with sauce and more cheese and bake until bubbly at 350. Three to four layers will suffice. It’s not rocket science.
• Pigs in a blanket. I like to use Teton Waters Ranch mini cocktail sausages and Immaculate Baking crescent dough. It fools me into thinking this is a healthy version.While this doesn’t technically count as dinner, I won’t tell if you don’t.
• Slow Cooker French Dip Sandwiches. Let them cook low and slow all day while you hit the slopes. Serve on toasted hoagie rolls with melted mozzarella. If you want to redeem yourself, make a kale salad to serve on the side.
• Nachos . Gaby Dalkin is the queen of nachos and has a few iterations on this page. Knock yourself out.

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All Mountain Mamas

Food planning tips for family ski trips.

The gear is packed, the tickets purchased, and you’re on your way to another great weekend on Vermont’s slopes. But have you thought about feeding your family? The All Mountain Mamas have you covered with some of our own food planning tips!

Meal planning while on the mountain varies by family, and more importantly by accommodations. Most Vermont ski resorts offer condos or large suites with a kitchenette as a lodging option. These may add more to your budget, but could end up saving your family money and time during your ski season by allowing you to prepare more meals. A ski trip for families can add up quickly and one way to save is through some simple meal planning while skiing.

Some families, just want to treat an entire ski getaway as a vacation and not cook at all. All Mountain Mama Dana’s family lives locally and tends to only spend a night or two on the mountain and like to eat out more. Others, like Mara and Gina, have organized plans for most meals. I fall into that middle area. We bring all of the fixings to make hardy breakfasts each morning to keep my family going and lots of healthy snacks for après ski grazing. Lunch is on the mountain and I like to splurge a bit on dinner.

Kitchen Appliances and Utensils

Accommodations definitely vary but if you’re staying in a condo at one of the Vermont ski resorts you’ll likely have a kitchen that is fully stocked with coffee pots, mixing bowls, pots, frying pans, and some small appliances (blender, toaster, Crockpot). We’ve even found popcorn makers, salad spinners, and other kitchen items we wouldn’t have expected. If you plan to prepare most meals at your condo, call ahead to find out what will be waiting for you which will save you from lugging big items on your trip.

Pack or Buy Food Locally

This is another area of personal preference.  I like to pack a cooler with all of the necessary items so I know I have them and can spend more time having fun and less time food shopping. This always includes a container of oatmeal buttermilk pancake mix. Others have their go-to local markets and come to Vermont with preplanned list. Gina brings everything from meat to herbs to prepare full dinners with her family. Family customs vary but the important thing it to plan ahead.

If your condo is slope side, like those at Bolton Valley, you can easily go back to your lodging for lunch. If it’s not convenient to head back to your condo, and you plan to prepare lunches for your family, pack a cooler and store them in a locker at the lodge.  Most resorts also have some form of cafeteria space at the mountain so you can bring your own food.

Meal Sharing

Planning to ski with another family? Each can pick a night to prepare dinner. This saves money and time and can be a fun way to relax after a day on the mountain, while splitting responsibilities.

Here’s a list of the basics to help you get started on planning your next trip!

Basic Food Shopping List:

• Peanut Butter
• Cheese (though this is best locally sourced in Vermont)
• Veggies (for snacking and meals)
• Hummus / Dressing
• Granola Bars
• Ground Beef / Other Meat
• Taco fixings

The most important thing is to have fun! Food planning should be just that, a plan, but not something to stress over. Organizing before traveling will save you time and money so you can enjoy the mountain more. Do you have any food planning tips to share?  We’d love to hear how YOU plan.

Adrienne Veglia Mazeau is the mom of two school age children, and loves taking them on adventures with her attractively geeky archaeologist husband. She writes about balancing a demanding full time career and family travel both close to her home in Upstate New York and beyond. Although currently on a hiatus from blogging, her writing strives to inspire others balancing family and demanding careers to carve out time to travel together. Adrienne began skiing at age 12, but lost touch with one of her favorite pastimes when her career and family demanded much of her time. Now many years later, she is back on the slopes again and teaching her children to embrace winter and develop a love of skiing.

As a former personal chef, I have a lot of experience cooking ahead…. which is good b/c I like to bring breakfast and dinner u with us. I’ve found that our weekends are more relaxing if everything is made ahead, and all I have to do is put it into the oven while we’re hanging out apres ski. I recently wrote about it here if you want a peek: http://fullplatecookinglessons.blogspot.com/2014/12/first-ski-weekend-reminds-me-of-why-i.html

I like to make a batch of healthy homemade pancakes, which freeze well and defrost for a quick ski day breakfast. Crock pot meals are easy-peasy dinners!

In the lodge yesterday, I was impressed by the families who had their crockpots simmering while they were skiing and then they were ready to eat. Healthy high energy food is so important and having it in the lodge makes going back to the condo unnecessary. Also, don’t forget fixins for happy hour. Many were enjoying the BYOB choices they had brought. Non-glass containers are the way to go. Can’t wait to get back out on the slopes this morning in Ellicotville,NY.

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Food & Nutrition

Easy ski season meals | 8 delicious recipes you can make on a seasonaire hob, just because you live in shared accommodation, doesn't mean you need to eat beans on toast every night.

Ski season accommodation isn’t exactly known for being well-equipped in the kitchen department.

If you’re living in a shared flat with a bunch of other seasonaires , we can pretty much guarantee your hob will look (like the photo above) – with two settings: scalding and cold. If you’re lucky you might have an oven, but chances are you’ll have a shit hob – or a hot plate – and maybe a microwave.

If you’re living in a shared flat, chances are you’ll have a shit hob, just like this one

It doesn’t mean you will have to eat beans on toast four times a week. There are plenty of super simple, cheap meals than you can make even on the world’s shittest hob.

These are tried-and-tested recipes from seasonaire life. They taste a lot better than brie baguettes. Again.

N.B. Meat can be expensive, so we’ve left it out of most the recipes, but feel free to substitute it in.

1) SALMON, PEA & MINT RISOTTO

Risotto is my go-to recipe when I want something filling but healthy after a hard day shredding. It’s also really cheap to make for big groups of people.

Make your basic risotto using Jamie Oliver’s recipe  (tip: include lots of white wine) and then you can add any ingredients you like. If you want to go simple, just stick to mushrooms.

We are big fans of cooking a salmon fillet or two in a separate pan, plus some frozen peas then adding it to the risotto at the end – with some chopped mint and a squeeze of lemon.

2) LEEK AND POTATO SOUP

Soup. I know, I know – it sounds straight forward but when you are sick of Pot Noodles and packet soups, you will really appreciate a homemade version like this. It’s cheap and very easy to make.

Good old Delia Smith has a great leek and potato soup recipe . It freezes really well too, so you can keep it for another day if you make too much, and your flatmate hates soup.

3) FISHY NAAN

It doesn’t sound very appetising, does it? But this is one of the quickest tastiest meals you can make on a hob. Plus it will definitely get your protein in.

The full recipe can be found on Jamie Oliver’s website under its official name, Salmon Tikka Naan.

We’ve adapted the recipe because it’s tricky to find naan bread in the Alps – so you can use toasted pitta bread instead, stuffed with lettuce and tomatoes. Bring some Patak’s paste from the UK and it will last you a good while.

4) BREAKFAST BURRITOS

When it’s snowing outside and you’re getting ready to face the elements, you need a big breakfast to get you through the day.

I love breakfast burritos. There are so many different things you can put in a breakfast burrito. Plus it makes a great lunch or dinner, if you’re in the mood.

Start off by making a tomato sauce with butter, tinned tomatoes, salt, pepper and a bit of chilli powder. Then make a pan of scrambled eggs – two per person.

Next, slice up your avocado and grate some cheese. Pile it up with eggs and tomato sauce first, followed by avo and cheese. Then eat!

If you’ve got some time, put the grill on to melt your cheese before eating. YUM.

5) ROSIE’S DAD’S PASTA

When I’m hungover, all I want is Rosie’s Dad’s pasta. It’s a recipe passed down to my friend Rosie from her dad’s cooking knowledge sourced in rural Devon. It’s creamy, pesto, bacon-filled sauce with pasta. And it is delicious.

You can find the recipe here . Vegetarians, you can still have this dish – just leave the bacon out and add salt.

6) VEGETABLE CHILLI

Fancy chilli con carne but don’t eat meat? Or can’t be arsed to fork out for minced beef?

Vegetable chilli con carne is super easy and packed with beans, which are full of protein to stoke up your muscles after a day on the hill.

We like this recipe from health guru Madeleine Shaw – serve with rice. Skip the cacao powder if you haven’t got any in your area (which knowing the mountains, is highly likely!)

It’s also great dolloped in a tortilla wrap with some grilled cheese. Mmmmm.

7) SHAKSHUKA

Shak-what-sa? This is super simple meal that can be eaten for breakfast, lunch or dinner. It’s basically a Middle Eastern baked eggs recipe, which sounds like you’d need lots of fancy ingredients – but you don’t.

We use this recipe from the New York Times but feel free to experiment. If you can find feta, add it in because it tastes great. Don’t have an oven? You can just leave the eggs to cook a little longer on the hob.

It might sound bleeding obvious, but fondue is such an easy meal to make on a single hob.

If you are in the Alps, there is guaranteed to be awesome ready-mixed cheese packets in the supermarket so you can make your own fondue at home. If you want a recipe, check out this one from BBC Food .

OK, it’s not the healthiest meal you make but it is quick and it tastes damn good.

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• Adventure News

Great Ski House Meals

Published by Brion O'Connor

Hungry as a bear after a long day on the slopes? No worries, we've got you covered.

A second Prudhomme creation is Chicken Big Mamou, said Tenhope. "This is a spicy chicken pasta dish, but be forewarned," he said. "This is not for the spice-adverse palette."

"Colorado Collage is a great cookbook that has traveled with me the last 15 years, since my return from Colorado," said Tenhope. "One recipe that I love to make prior to a weekend away is the Chicken Enchilada Suizas. Again, they may be made in advance and thrown in the oven after your return from the slopes."

This last entrée is one of my wife Lauri's favorite "toss-together" recipes. All you need is a Crock Pot, and some notion of portions, and an early start before you hit the hill. People can use whatever vegetables they like in whatever quantity they want, based on their desired results.

"If you are lucky enough to have a fireplace, all the better," said Tenhope. "But if not, this simple recipe still works in an oven or over a stove top.

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Food for Ski Touring Hut Tripping

The photo makes anyone wish they dined at Kokanee Glacier Cabin every night.

Stating the obvious but I’ll do it anyway : backcountry travelers enjoy eating. Sometimes in bigger then normal portions after many miles trail breaking in knee deep pow, or when the weather outside won’t cooperate and there isn’t much left to do except for, well, eat.

A few weeks back, Louie and I went to on our first heli supported trip. Destination: Kokanee Glacier Cabin with thirteen wonderful humans. Skiing was the one component of the trip we weren’t worried about — we’ve gone on plenty of ski adventures. With that said, having a heli with a 100 pound weight limit brought a new set of possibilities. One luxury : the opportunity to really go all-out with food and drinks.

Who doesn’t like eating? Roar!

The way we organized meals : two people were responsible for cooking breakfast and dinner on a given day. The group provided lunch food and everyone was welcome to bring anything else they’d like. It worked spectacularly well. Each couple picked a day. For us it was Monday — two days after we arrived at the hut.

Our hut trip organizer encouraged us not to hold back. I won’t lie, I was worried. I’ve never fed a group of people that big, that active, and that far away from civilization — with absolutely no ability to “run to the store” for that one forgotten thing. Portion estimation was the most difficult part : finding the perfect balance of not bringing too little or too much.

It is important to accommodate dietary restrictions : in our case we had two individuals with dairy intolerance and three hutsters who did not respond well to spicy food.

For breakfast we landed on French Toast. The day we left to go to Canada, I visited our local bakery in North Bend and purchased four loaves of their heavenly cinnamon apple bread.

Cinnamon Apple French Toast With Berries 4 loaves of bread (15 slices each, estimating about 3 slices per person) 12 eggs ½ liter of whole milk ½ liter of almond milk 1 cup of syrup 1 can of whipped cream 1 large bag of frozen raspberries 1 large bag of frozen blackberries and blueberries

The recipe for success with French Toast is simple: mix egg and milk, fry until greatness. We did two batches, one with whole milk and one with almond milk. In retrospect, we should have brought a bit more milk since we ran out towards the end. We heated the berries in a pot, making a warm compote to use as yummy sauce.

We ended up having leftover berries, which we later used for a berry crumble. Mmm, delicious.

For dinner we knew we had to do a heartier, more nutritious and filling meal. After bouncing a few ideas around, Green Curry Chicken was the winner.

Green Curry Chicken 8 cups of rice (1/2 cup per person, with a bit extra) 8 green peppers 6 zucchinis (very size dependent, these were similar to cucumber size) 6 large avocados (1/4 of avocado per person + a bit extra) 8 pounds of chicken (1/2 pound per person) 4 cans of coconut milk 1 small can of green curry paste 1 bag of fresh spinach

Our meal was the exact right amount for 15 people providing one large portion each and about six more portions for those who wanted seconds. The one thing I wish I would have brought is another can of curry paste. The flavor of our dish was good but having another can would have been a safe bet.

Pre-dinner fun and games.

Bird’s view of kitchen and dining area, the coziest ever.

An important consideration is storage. Most of the food we brought didn’t require constant refrigeration, except for the raw chicken. We opted for freezing the chicken at home and then transporting it to Nelson, BC in a cooler with ice. We spent one night in Nelson, where we placed the chicken back into a freezer. During transportation from Nelson to the hut, we packed the chicken with the other cold foods in a cardboard box.

We feasted on delicious pow as well.

The Kokanee Glacier Cabin has food storage lockers outside. During our trip it was cold enough that they acted as freezers which made for well-preserved chicken, and light pow! That worked well, as the chicken never thawed out until we put it out the day of cooking dinner. If you are visiting Kokanee later in the year when it is warmer outside, freezing possibilities might be limited.

During our week at the hut, we feasted every night, pleasing our hungry tummies with exquisite meals. I really appreciate the effort everyone devoted to preparing an exceptional meal; our crew was fueled, content and ready to break miles of untouched skintrack.

Sneak peak of what a Thanksgiving meal in the mountains looks like.

More meal inspirations from our trip:

• Bacon and egg sandwiches
• Breakfast burritos
• Broccoli and sausage quiche
• Cinnamon roll goodness
• Thanksgiving turkey and sides
• Stuffed peppers
• Tuna fish tacos
• Tofu peanut noodle
• Lightly fried and then baked chicken and beef with rice and broccoli

The crew with a ridiculous number of goggle tans.

Get a cooler for your next adventure here.

WildSnow Girl, Julia Dubinina, is a weekend warrior chasing snow in winter and sun in summer. A lover of long tours and steep skin tracks, she explores the Pacific Northwest and beyond. When she is not out adventuring, she is working away at her corporate desk job for a software company to make her next adventure happen.

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Hut Trip Recipes

Bunk in a shack but eat like a king..

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Skiers will be hungry after a long day of skinning. Fill them up with a healthy dose of carbs topped with a hearty meat sauce. Make the sauce ahead of time, and reheat it while you boil the pasta at the hut. If you’re feeling fancy, garlic bread warms easily over the wood stove.

Boxed wine pairs nicely with an Italian dinner, but ditch the box. Just carry the inner bag with you. When the party starts to get rowdy, pass it around and sip straight from the spout. (Don’t forget to give the bag a slap.) Or, French Rabbit or Bandit wine comes in a lightweight, recyclable carton.

Burritos are the easiest way to feed lots of hungry skiers first thing in the morning. The day before your excursion, have everyone in your group over for a burrito-making party (tequila optional).

You’ll need:

scrambled eggs

bacon or sausage (or both)

potatoes, onions, red bell peppers

salsa or green chile

Roll the ingredients up tightly in a tortilla, then wrap them in aluminum foil. Toss them in your backpack. At the hut, whoever’s up earliest can make breakfast— just reheat them by placing them on top of the wood stove.

Don’t forget coffee— you’ll have access to boiling water and gas burners, so a French press or percolator is the best option. Many huts have percolaters, but bring a press if you want to get fancy.

Prepare the fillings ahead of time— sauté steak or chicken with onions, red, green, and/or yellow bell peppers. Reheat the meat and veggies in the hut, and let people build their own fajitas. Don’t forget tortillas, cheese, sour cream and salsa.

Tip: Ziplock bags are lighter than Tupperware. Pack your food in gallon-size resealable bags.

Lunch and Snacks

For lunch, sandwiches or tuna packages work well. Cheese, sausage, and crackers (and beer) make a tasty après-ski treat.

Boxed wine, a bottle or flask of whiskey, Nalgenes filled with margaritas. And of course, PBR tall boys.

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16 Recipes You Need After a Day on the Slopes

After a day on the slopes, we’re dying to warm up our bones and bellies with something hearty when we get back to the cabin. Luckily, with a little advance planning, these 16 eats will be ready to work their magic in no time at all. From Alps-inspired appetizers to indulgent desserts and even a few steamy sips to wash it all down, we have you covered. Be warned: Once word gets out about your après-ski spread, you’ll be the envy of the entire mountain.

1. Swiss Cheese Fondue : You don’t need to be skiing in the Swiss Alps to make fondue a solid choice for post-ski eats. (via SBS )

2. Buckwheat Pancakes With Blue Cheese, Bacon and Maple Syrup : Sweet and savory, these hearty pancakes pack in a hefty dose of protein and whole grain action at the same time. (via What Should I Eat for Breakfast Today? )

3. Extraordinary Grilled Cheese : Slices of bread get a quick soak in wine before they’re used to make this awesome, unquestionably grown up grilled cheese . (via What Megan’s Making )

4. Budini Baked Chocolate Pudding : Make these brandy-infused pudding cakes ahead of time, and simply pop them back in the oven while you eat dinner. They’ll return to their original hot, puffy state in a snap. (via Sea Salt With Food )

5. Favorite Bolognese : There’s nothing like digging into a tangle of carbs, meat and veggies after a day on the slopes. The sauce requires a long simmer, so either make it ahead of time or toss it in your slow cooker and it’ll be good to go when you return home hungry. (via Healthy Recipe Ecstasy )

6. Panade of Leeks, Greens and Gruyere : Panade is basically a carb-loaded combination of bread pudding, stuffing and stew. We’re loving the little bit of veg action provided by leeks and leafy greens. However, swiss chard does seem especially apropos for some reason… (via Five and Spice )

7. Apple Cider Hot Toddy : Apple brandy, cider and spices make for one outstanding sip to warm you up right. (via Treats and Eats )

8. Blade Roast With Onion Compote : Akin to French onion soup (with a whole lot more substance), the succulent chunks of beef and sweet, soft onions make for one terrific meal. Just add a veggie and some mashed potatoes to take things to the next level. (via The Healthy Foodie )

9. Acorn Squash + Sweet Potato Soup : The dollop of rum-spiked whipped cream on top is reason enough for us to cook up a batch of this wintery soup. (via Tartelette )

10. Hot Buttered Hazelnut Whiskey: Hot buttered rum has nothing on this nutty, flavor-packed concoction. (via Adventures in Cooking)

11. Oatmeal Molasses Dinner Rolls : Whether slathered with butter, dipped in a vat of fondue or used to soak up the last drops of soup, these rolls deserve a prime spot on the table. (via Vegetarian Ventures )

12. Whole Slow Cooker Poached Chicken : The slow cooker does it again. You won’t need to tend to this chicken one bit in order to turn out an aromatic, perfectly tender bird every time. (via Food52 )

13. Roasted Kohlrabi and Smoked Salmon Niçoise : If salads are what you crave after a day on the mountain, give this Niçoise a go. Smoked salmon and root veggies work their magic to transform a classic, summery salad into a winter-ready toss . (via To Her Core )

14. Breakfast Sausage Biscuit Gravy Casserole : Make all the parts ahead of time, and this biscuit -topped beaut will be ready in a snap. A hearty dish like this is perfect at any hour, and we definitely recommend digging into any leftovers before your first run the following day. (via Lady and Pups )

15. Spiced Grand Marnier Hot Chocolate : Boosted with spices and orange liqueur, this hot chocolate will warm your bones (and belly). (via Tasting Table )

16. Easy Apple Strudel : Keep this strudel on the counter for a quick pick me up before or after dinner. Using store-bought puff pastry means its tantalizing scent will be perfuming your kitchen real quick. (via Little Ferraro Kitchen )

Share your favorite après-ski activities and eats with us below!

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