click here Welcome to part one of our ongoing #WellnessWednesday series! Here, we’ll discuss a healthy eating trend and share our favorite places where you can try it out in Park City.
click here Don’t get us wrong: We’re big fans of the on-mountain dining options at both Deer Valley Resort and Park City Mountain Resort. However, it can be expensive — and inconvenient — to stop and grab snacks in the midst of a ski day (let alone a powder day).
buy metronidazole over the counter That’s why we’re loving these delicious and portable ski snacks. They’re not only easy to make (or if you’re really pressed for time, pick up at the store!) but they’re simple to throw in your mouth when you get hungry on the slopes.
D.I.Y. Ski Snacks
Think of these guys as little balls of bliss. They’re high in healthy fat and protein, and free of added sugars. That’s exactly what you need to keep you full for a long day on the slopes. You can add in more protein by mixing in a scoop of your favorite protein powder.
- 1 cup coconut shreds
- 1/2 cup coconut oil, melted
- 1/4 cup coconut butter
- 1/4 cup sunflower seeds
- 1/4 cup pepitas
- 1/2 cup cashews
- 1/2 cup almonds
- 2 tablespoons cacao nibs
- 1 teaspoon cinnamon
- 3 medjool dates (pitted)
- 1/3 cup almond milk
- Blend everything in a food processor until dough is achieved.
- Dough will be wet, that’s good!
- Roll into bite-sized balls, then lay flat in an air-tight container and freeze.
- They last for months, but they're so delicious I bet they won't.
- Remove from freezer and let thaw six minutes before eating for optimal deliciousness!
- Recipe from Lee From America.
Thanks to the tasty combo of peanut butter, honey and chocolate, you’d never know these delicious bites are actually pretty healthy fuel for skiing. These snacks are vegan, gluten-free and high in protein.
- 1 cup natural peanut butter (the kind with just peanuts and salt)
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1 1/2 cups rolled oats (use gluten-free oats, if needed)
- 1/2 cup unsweetened shredded coconut
- Pinch of salt
- 1/3 cup mini chocolate chips (use vegan chocolate chips, if needed)
- 2-4 teaspoons water or additional vanilla extract
- In a medium mixing bowl, stir together the peanut butter, brown rice syrup or honey and vanilla extract.
- Stir in the oats, coconut and salt until well combined and then add the chocolate chips.
- If the mixture doesn’t hold together well when pinched together, add the additional water or vanilla, a teaspoon at a time, until the mixture holds together well when pinched.
- Form 1-inch balls by pressing about 1 tablespoon of the mixture together.
- Store at room temperature for up to 3 days or refrigerate for 1 week.
This high-energy snack gives you just the boost you need to get through those last few runs. While this version uses almonds, dried cranberries and mini chocolate chips, you can mix it up with just about any extras that you love — think dried cherries, apricots, unsweetened coconut, pistachios, etc.
Psst: If this sounds like too much effort for you, we get it — that’s where one of our fave local food companies, Park City Granola, comes in. They sell their tasty granola bars that are the perfect ski snack all around town, or online.
- 2 1/2 cups old-fashioned, rolled oats
- 1/2 cup whole almonds, coarsely chopped
- 1/3 cup honey
- 1/4 cup unsalted butter, cut into pieces
- 1/4 cup packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup dried cranberries, coarsely chopped
- 1/4 cup, plus 2 tablespoons, mini chocolate chips
- Heat oven to 350 F.
- Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil.
- Lightly oil or spray with cooking spray.
- Add oats and almonds to a small baking sheet and bake for 5 minutes.
- Stir and bake another 3-5 minutes, until lightly toasted.
- Transfer to a large bowl.
- Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat.
- Cook, stirring occasionally until butter melts and the sugar completely dissolves.
- Pour butter mixture in to bowl with toasted oats and almonds.
- Mix well.
- Let cool about 5 minutes, then add cranberries and a 1/4 cup of the mini chocolate chips.
- Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together).
- Transfer oat mixture to lined pan, then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe).
- Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top.
- Cover and refrigerate for at least 2 hours.
- Remove block of granola mixture from pan and peel away aluminum foil.
- Cut into 12 bars.
- Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.
Buy-Before-You-Go Ski Snacks
Sure, these three recipes are healthy, delicious and probably cheaper, but we get it: Sometimes it’s easier to pick up some snacks before you hit the slopes. Luckily, there are plenty of great places in Park City to do just that. Here are some of our favorites.
This café, deli and specialty market located on upper Main Street offers gourmet, on-the-go options to fuel your adventures, from smoothies to pre-packaged snacks and fresh fruit.
Warm up with their specialty coffees as you grab a healthy snack for the slopes — or one of their delicious cookies, we won’t judge.
A great place for holistic nutrition in a hurry, Fairweather carries an array of vegan, organic baked goods, ready-to-eat sandwiches, packaged snacks and fresh fruits.