Go Gluten-Free Rockies!

Aside from the fact that the Rockies are wild-card favorites and that Todd Helton hit his 500th double and the game-winning home run last night at Coors Field, soon we’ll have the first gluten-free concession stand in the major leagues. Yeah! We’ll have gluten-free hot dogs, burgers, chicken sandwiches, brownies and even beer. Yes, gluten-free beer at “Coors” Field. How cool is that?!

Go Rockies!
Melissa
P.S. I always bring my own little “gourmet” sack dinner to the ballpark, so this will be lost on me, but it’s great to have gluten-free options. Yippee!

Eat all your wholesome CSA or Farmer’s Market power food and you’ll be dancin’ in the streets like this guy.

I’d suggest you tell your kids that if they eat their veggies they’ll be able to do stuff like this — but then again, it might happen and you’d be stuck with a kid who does stuff like this. Yikes!

Go forth and eat your power veggies. Stay tuned, I’ll post a “hearty greens” recipe tomorrow. This one’s just for fun.
Melissa

This is a photo I took of a well-worn benchmark atop a peak in Colorado’s highcountry. Benchmarks are U.S. Geological Survey summit markers and are found on the high-points of many of our mountains. They document the elevation.

I spent yesterday out in the backcountry, energizing my body and reloading my spirit. There’s nothing like a day in the mountains to diffuse everyday stress and shift things back into perspective. Nourishing the soul is just as important as nourishing the body.

Sometimes the higher you go, the better the weather. Yesterday was foggy, rainy and cool. Perfect hiking weather, but the clouds were low and thick, obstructing the view until we were above them. If you look closely at this photo, you can see a range of snow-covered mountains in the distance and a beautiful butterfly in the foreground. I’m thinking this might be a Western Tiger Swallowtail butterfly, but I don’t know. If anyone knows, please leave me a comment.

Now, on to the other good stuff — trail food. How about the best of all worlds? Breathtaking views, butterflies and chocolate truffles? I’m such a girl. Although I’m not exactly Backcountry Barbie, I do have my moments, especially when they involve butterflies, flowers and chocolate.

I make different versions of these little power balls and cart them around with me on day hikes. They’re a touch smaller than a golf ball, freeze well and make for a good power snack. I pack two or three of them, along with the rest of my lunch, in a small tupperware container to keep them from getting squished. Sometimes (especially when space is tight) I pack my food in an empty tea box or something similar. That way the food stays intact, but when lunch is over you can collapse the box and stuff it down into your pack.

Melissa’s power truffles
8 mejool dates
1/3 cup orange juice
1/2 cup almond butter
3/4 cup pecans
3/4 cocoa powder *
2 small individual packages of stevia *
1 teaspoon peppermint extract

Pit and chop dates. Place in small bowl and pour the orange juice over the dates. Do the best you can to cover the dates without adding more juice. Set aside and let soak for 30-60 minutes.

Pulse pecans in food processor until finely ground. Add stevia and cocoa powder to dry blend. Pulse and mix well.

Add mejool dates along with the orange juice they have been soaking in, almond butter and peppermint extract and pulse food processor after each addition until mixed well.

Roll into balls and dip in ground coconut flakes. Refrigerate or freeze.

* I like Dagoba organic cocoa powder, but substitute as you choose.

* Stevia blends well in this recipe, but you can substitute another sweetener. I’ve used maple sugar before, not maple syrup. Honey and syrup make them too sticky.

* For a more detailed post I did on backcountry nutrition needs, check here.

Go forth and explore, but eat good food in the process!
Melissa

I’m shifting from food to altitude to sophisticated blog posting from the highest mountain on the planet. First a short altitude 101 lesson to create the appropriate ambiance (pun intended).

I took the above winter mountaineering photo from the summit of Drift Peak, high in the Tenmile Range of the Colorado Rockies. Drift Peak is a little over 13,900 feet, making it one of Colorado’s centennial peaks (the 100 highest summits, all over 13,800 feet in elevation).

If you’ve ever wandered around at high altitudes (above 10,000 feet), you know that as you ascend it becomes more and more difficult to do anything in a hurry. Your legs feel heavier, your respiration increases and you might even feel nauseous or develop a headache. That’s because you’re not breathing in enough oxygen and the consequences can go from mildly annoying to life threatening.

I won’t go into too much detail, but the higher you go, the more the body has to adapt to less air pressure, therefore less oxygen intake. Here’s where it gets confusing. The percentage of oxygen in the air is the same whether you’re at sea level or on top of Mt. Everest, which is 29,000 feet. Our atmosphere is made up of 21% oxygen at any altitude. There isn’t less oxygen as a percentage of gases at 29,000 feet, it’s just that the higher you go, the less atmospheric pressure there is. With less air pressure the oxygen molecules scatter into a larger volume of air. If I’m standing at sea level that same 21% of oxygen molecules is being pressed down around me so it’s much easier to breathe and get the oxygen I need to do whatever it is I’m doing.

Our bodies do adjust somewhat and depending on our individual physiology, we adapt and acclimatize to varying degrees. To begin with, our breathing increases and our movement slows down. Heavy breathing (the altitude-related kind) allows us to take in more oxygen and get rid of carbon dioxide. Our heart rate goes up to deliver the oxygen to our brain and muscle tissues. There’s also a lot going on with our kidneys when we increase elevation. Have you ever noticed that as you get above treeline you have to go to the bathroom more often? Darn, no bushes to hide behind — that can get a bit tricky if you’re a girl (especially in the winter). Men have it made.

Here’s what happens (to make a long, complicated story short). Your kidneys know you need more oxygen so they conspire to get rid of extra water so your blood becomes thicker and can carry more concentrated oxygen. Aren’t we just amazing little creatures?! All the more reason to honor our bodies and take care of ourselves.

I’ll leave it at that and get on to the point of this post, which is about dispatch-blogging at super-high altitudes. I just wanted to set the stage as I often find it difficult to write a wimpy little post while sitting in my office, listening to music and sipping tea. Think about doing it on Everest. It’s hard enough just to breath, let alone create glorious dispatches such as these.

I’m a Mac girl, so I love the idea that they’re using MacBook Pros to do their Himalayan blogging. I’ve been following the progress of this expedition and their daily dispatches since they started several weeks ago. I’ll explain why later and keep you posted as the team expects to summit in a few days.

Go forth (or up) and have fun!
Melissa

These photos were taken TODAY, Friday, March 27th — springtime in the Colorado Rockies. Fairbanks loves it and although I’m definitely a winter girl, I was all ready to work out in the yard this weekend. So much for that.

Just so you can see how much snow fell yesterday — this is a picnic table and a couple of my summer flower pots ready for plants. I should know better. At the beginning of this week we had some 75 degree teaser days. I fell for it.

Frozen composter — and it’s a big one.

I guess I’ll put away the gardening tools and throw my skis back on my car.

In gratitude to the snow gods,
Melissa
P.S. I’ll be back to food posts Monday, starting with sweet potato pie cookies.

I’m a bit of a book worm. Actually, I’m a word worm, reading constantly. Not always novels though — I read science journals, magazines, text books, cook books, blogs, and lots of political stuff.

Have you ever read the book Cowboys Are My Weakness by Pam Houston? It’s a wonderful collection of romantic stories about spunky women and wild men.

And good dogs.

I like Pam Houston’s writing, she’s an outdoorsy girl who lives here in Colorado, a woman after my own heart. And as much as I agree — cowboys are cute, intriguing, look good in Levi’s and blah, blah, blah — pancakes are my weakness. Actually, it’s the pure Vermont maple syrup that gets to me, the pancakes are just the delivery vehicles.

If you look closely, this western pancake plate of mine has a bit of a dip in it. That way the pancakes can literally float in maple syrup and I don’t get a sticky mess all over my table.

I know, I know, not exactly what you’d call nutrient-dense food. Not the best thing for balancing blood sugar levels. Not great for providing sustainable energy. High in calories, low in nourishment. Yeah, yeah, yeah — I know the whole story inside and out.

But — Maple Syrup Is My Weakness and sometimes I just can’t resist. Not often, but once in awhile I give in and totally indulge, only to wake up after my sugar coma wondering, what the heck was I thinking?!

Maple Syrup Holders

1 Cup + 1 tablespoon Pamela’s GF Flour Mix (or your favorite GF mix)
1 teaspoon cinnamon
1 duck egg (or, if you’re a normal person, 1 extra large chicken egg or 2 smaller ones)
3/4 cups brown rice milk
1/2 teaspoon vanilla
1/4 cup finely chopped pecans
1 tablespoon coconut oil
Gallons of pure organic Vermont maple syrup

Whisk egg in small bowl. Mix all ingredients and egg together until no lumps appear. Depending on batter consistency, you may need to add a touch more flour or milk. It shouldn’t be too thin or too thick (got that?).

Pour 1/4 cup batter onto pre-heated, lightly oiled griddle (medium heat). Flip once and serve immediately. Drown in pure Vermont maple syrup, which you will regret later. Eat and take a strenuous hike to process all the sugar.

Makes 2 servings, or about 6 to 8 pancakes (of which I can eat all by myself).
If you’re smart, you will eat two pancakes and freeze the rest for later. Reheat in the toaster.

Trisha Yearwood singing Cowboys Are My Weakness from her album Heaven, Heartache and the Power of Love.

In weakness,
Melissa
P.S. For those of you who were expecting organic veggies and whole foods, that girl will be back soon. In the meantime, what are your weaknesses?

Aaaahhh, nothing like a few days in the mountains to boost the spirit, clear the mind, and cleanse the soul. No politics, no stock market, no economic doom and gloom, no work, no worries. My perspective always changes when I’m outside, enjoying life, and doing something physical. Throw in some fresh powder, expansive views, lasting friendships, a little dark chocolate, and a glass of good red wine at the end of the day and nothing else matters.

Life is good.

I’ll get back to nutrition, food, and recipes in a few days, but for now, here’s a short photo essay of my trip to Taos Ski Valley, New Mexico, Land of Enchantment and my old stomping grounds. Soul nourishment at its finest.

Not fifteen minutes ago when I started on this post, my intention was to simply pick out some photos and let them do the talking. I should have known better. Blah, blah, blah — I’m never at a loss for words.

When the snow’s good (which it was), there are lots of opportunities at Taos for hiking up to some great ridge skiing. Oster, Fabian, Stauffenberg, and Treskow are runs immortalizing members of the German Nazi resistance during WWII. Ernie Blake founded Taos Ski Valley in 1955 after leaving Nazi Germany in 1938. He chose to name four of the ski area’s most challenging runs in honor of these German heroes. It’s a fascinating story — read here for a more detailed version.

This is me and my favorite French chef, Claude, standing outside the Hotel St. Bernard. I used to work with him years ago at the St. Bernard, which, along with owner Jean Mayer, happens to be the heart and soul of Taos Ski Valley. Claude and I are God parents to one of Jean’s sons. As I said, nothing like lifelong friends to lift your spirits and enrich your life.

Taos Ski Patrol avalanche dogs extraordinaire — Tigger, Riley, and Hattie — off duty, chasing sticks, and having fun. Life is good for them, too.

Go forth and renew your spirit!
Melissa

“. . . what I want in my life is to be willing to be dazzled . . .”
— Mary Oliver

Go forth and be dazzled.
Melissa

(All photos and content are my property — copyright applies.)

This post is for Miles and his bright and entertaining blog mates.

Normally I focus on nourishing food, but sometimes there’s nothing more nourishing than fresh air and the great outdoors. In his journal entry dated January 7, 1857 Henry David Thoreau wrote, “I thus dispose of the superfluous and see things as they are, grand and beautiful.”

Enough said. Enjoy a big, virtual gulp of Colorado’s crisp mountain air!

* These photos were all taken by me with my inexpensive little Canon camera (copyright applies, no lifting my photos, please).

Go forth and explore.
Melissa

Is this pup cute, or what?! Seriously, have you ever seen a more adorable face? I don’t think so. This is my guy, Fairbanks. Actually, this is his “before” picture. See below for his “after” picture (after adding over 100 pounds). First cute, then handsome — what a guy.

Fairbanks is an Alaskan Malamute, a breed evolved as freighting dogs among the native Alaskan Eskimos, the Mahlemut tribe (hence the name). Because of the harsh winter conditions, these people depended on the dogs for their very survival. As hunting partners, they were able to help take down large game, often located far from home, and then haul it back over the frozen tundra. They had to be strong, powerful and able to withstand long days of hard work in frigid temperatures with little fuel. These dogs aren’t built for speed, they’re built for stamina and endurance. Their efficient metabolisms require far less food than you’d expect from an animal this big.

Descendant from the northern wolf, Malamutes are rugged dogs who thrive on hard work. In 1984 at the Winter Ski and Sports Show in Portland, Oregon, a big Malamute named Mack pulled record weights of 3570 pounds on snow and 6900 pounds on wheels. You can understand how the native Eskimos needed these dogs to survive. Hauling a caribou back home over harsh terrain for days on end couldn’t be done without them. Having said that, Fairbanks prefers hanging out, doing his dog thing, going for his daily walk, and enjoying a rather cushy life compared to his ancestors. He does sleep outside though and had no problem with our recent record cold nights (19 below zero). It’s where he wants to be, but he does have a well-built dog house with a nice fleecy bed inside. Aaah, and he deserves it.

One more thing and I’ll get on with the food part to this post (yes, there is a food connection). My dad was an Arctic Survival Specialist for the Air Force and spent time during WWII in Alaska and Canada teaching potentially “downed” pilots survival skills. He traveled by dog team and his favorite buddy and lead dog was named Fairbanks. I named my guy after my dad’s dog. See Fairbanks #1 and Fairbanks #2. (This brings tears to my eyes. I’m such a sap.)

Okay on to the food part. My last post with the companion dog doing his job (sleeping while officially off-duty) inspired me to do this one. I’m always ranting about people food (what to eat, what not to eat, what to eat in moderation — blah, blah, blah). I decided I needed to do a “what NOT to feed your dog” post. Some of these foods might surprise you. I tried to get Fairbanks to eat a grape one time and he gummed it up and spit it out, hilariously so. I had no idea grapes were toxic to dogs. Yikes! Thank goodness he did. He’s not only handsome, he’s smart.

The following information came directly from my vet. Some of these foods are so toxic to dogs, they not only endanger their health, they may cause death.

Harmful foods (don’t feed these to your dog and store them where the dog can’t get to them)
• avocados
• chocolate (all forms)
• coffee (all forms), tea, energy drinks
• onions and onion powder
• garlic and garlic powder
• grapes
• raisins
• macadamia nuts
• all alcoholic beverages
• moldy/spoiled foods
• salt
• gum, candies, and other foods sweetened with xylitol
• tea leaves
• raw yeast dough

Good treats for dogs are baked potatoes and green beans (see, I told you Fairbanks had a cushy life). He also has a taste for wild-caught salmon.

Go forth and scratch some tummies!
Melissa
P.S. Check out Liz and Henry for another food and dog blogger.