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A Healthier Holiday Season: Part 3 with AVH Dietitians

December 27, 2017
With the holidays upon us, we turned to our very own Aspen Valley Hospital Dietitians—Kristy, Sandy and Laurie—to answer some common questions about eating healthier during the holidays. Plus, we have included some tasty recipes to try! This is Part 3 of 5, so stay tuned for more helpful information and delicious dishes.

Our Wonderful Dietitians:

   Sandra Holmes                                      Kristy Bates                                             Laureen Osier
 

Question:
I ski almost every day during the holidays. How do i keep my energy up without cramping up?

Answer:
It is important to eat right and keep hydrated when exercising at altitude. One of the most overlooked nutrients is water. Drinking water before, during and after exercise is important to stave off the symptoms of dehydration which can include: fatigue, weakness, headache and muscle cramping.

Eat a hearty breakfast; for some, that is a breakfast sandwich of eggs on 100% wheat toast or smoked salmon on a whole grain bagel. You could even opt for a nut butter sandwich. I eat cooked whole grain (buckwheat, steel cut oats, barley or quinoa) with soy milk, almods, chia seed and fresh fruit.

All represent a breakfast that has carbohydrate, protein and fat. It is important to refuel during and after exercise. Plan ahead so you can eat during the first 30 minutes after exercise when muscles are in the recovery stage. Have a piece of fruit or another source of healthy carbohydrate along with some protein (small bag of nuts and seeds). When you eat dinner, have a healthy mixed meal to ensure electrolytes are replenished. 

Recipe Ideas!

A Hearty Pancake Breakfast 3-ways:
Ingredients
The Base:
1 1/4 cups whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cup unsweetened Silk soy
1 tablespoon ground flaxseed

First Way: Blueberry Almond
Pancake base
1/2-3/4 cup blueberries
1/2 teaspoon almond extract

Second Way: Apple Cinnamon
Pancake base
1/2 gala apple - finely diced
1 teaspoon cinnamon

Third Way: Banana Nut
Pancake Base
1/2 banana chopped
1/4 cup chopped walnuts (optional)

Directions
1. Mix base ingredients with whichever way you choose in bowl and whisk until smooth
2. Heat non-stick pan over medium
3. Spoon batter onto pan until desired pancake size reached
4. Flip once bubbles form on top of the uncooked side of the pancake
5. Enjoy!
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