The standard diet on a family ski vacation is a tough thing to take sometimes.
- First, we rise early and shove in some breakfast, whatever the kids will eat, quickly so we can get up to the hill for first tracks. (Some in our group are more militant about this than others.)
- Mid morning snack is usually something in the vitamin J category, chips from a vending machine or smarties being constantly doled out from a ski jacket pocket.
- Lunch will always involve a hamburger and maybe some french fries.
- Apres ski will involve beverages either in the soda pop category or the equally fizzy beer category. And some snacks there too.
- Dinner can look an awful lot like lunch, depending who you are in the family.
- Bedtime snacks are when I finally put my foot down and tell the kids to eat carrot sticks, or an apple and drink water. They usually pass on this snack all together.
Last night was my first turn to cook our family dinner. In honour of my whole food workshop which has just released module 2 this week, I went with veggies, veggies, veggies and pork tenderloin on the side. (Picture is from my phone and had to use the flash, sorry not the greatest quality, but you get the idea.)
12 noon is my house salad, big hand on the 3 is roasted veg that was very much coloured by the beets, down at 6 is sautéed beet tops, and then pork tenderloin.
House salad – substitute with whatever is on hand and whatever your family and friends like
- Greens – any combination – fill the salad bowl
- Grated beets
- Cheese bits goat or feta that can be crumbled
- Baby tomatoes cut into quarters or dried tomatoes sliced into julienne strips
- Pumpkin seeds or other nut blends, whatever you have on hand in your freezer nut bags
- Drizzle over balsamic cream and olive oil
- Grind salt and pepper to taste
Roasted vegetables – combine softer and harder varieties, cook the hard ones for about 40 minutes and the soft ones for 20 minutes
- Olive oil, chopped garlic, salt and pepper for dressing in the roasting pan
- Beets and yams – diced in 1/4″ pieces
- Mushrooms – in half or quarters
- Zucchini and red onion – diced in 1/4″ pieces
- (Above was all I could bring myself to buy for last night, reasonably fresh, nice looking and not crazy expensive for being out of season and having to travel around the world to get here.)
- At other times of year, and definitely from your own garden or to your own taste add: eggplant, parsnips, fennel.
- Roast at 375 degrees F 20 to 40 minutes
- Cool and toss in a dressing of your choice
- My dressing was balsamic cream, dijon mustard, garlic, olive oil, salt and pepper and julienne basil
Beet Greens – super easy chop up and saute with olive oil, then a little red wine to reduce and finish with a dollop of butter and a small grind of S&P
Pork Tenderloin – marinate all afternoon in a concoction of choice, (mine was a bottled chili lime), bake until almost cooked through, finish on the BBQ.
OK – time to wake up the family, only a slight wisp of clouds in the sky, otherwise it is going to be a blue bird day. Skiing here we come!