Mountain Fuel

This weekend, we aren’t heading up to the mountains until tomorrow, Saturday, so it leaves a whole night to meal prep. Our Silverthorne Condo is a gem and while the dated bathrooms and carpet EVERYWHERE doesn’t bother me in the slightest, the kitchen leaves little to be desired. Not ideal to cook in.

Ski COndo

And it’s certainly not in the same ball park as our kitchen. (The picture above shows our tiny ski condo kitchen compared to ours, below.)

gourmet kitchen


So, while Mike works late on this Friday night, I will meal prep some mountain fuel to bring up for our weekend of adventure! When planning what food to make, I consider two things. One, what will  be easy to re-heat in our kitchen (with 10 of our friends, plus their guests, it can be a tight squeeze). Two, it needs to be delicious, nutrient packed, and filling. We burn a lot of calories on those slopes!

Mountain Meals

Kidney Bean, Mushrooms & Sweet Potato Enchiladas


  1. 1/2 white onion
  2. 8-10 button mushrooms
  3. 1 tblsp Coconut Oil
  4. 1 tblsp cumin
  5. 1 tblsp chili powder
  6. 1/2 tblsp tumeric
  7. 4 garlic cloves

Sweet potato


  1. Slice white onion.
  2. Dice Sweet potato.
  3. Heat coconut oil, garlic, onions & sweet potatoes and saute for 5-7 minutes.
  4. Add spices and cover with a lid for 8 minutes, stirring every 2 minutes.
  5. While you wait, slice mushrooms and open can of kidney beans.
  6. Add mushrooms. Saute for 1-2 minutes. Add kidney beans. Stir and saute for another 5-8 minutes.
  7. Scoop into tortilla shells



Carrot & Quinoa Breakfast Casserole 


  1. 6 carrots, shredded in cuisine art
  2. 1/2 white onion diced
  3. 1/2 tblsp coconut oil
  4. 1 cup of cooked quinoa
  5. 2 flax eggs
  6. 1/2 tsp of garlic powder
  7. Pepper & salt to taste
  8. 1/2 cup of panko flakes
  9. 5 dried dates, diced

Panko flakes


  1. Make flax seed egg. Put in fridge for 10 minutes.
  2. Heat oil in a small pan. Add minced onions and saute for 5-8 minutes.
  3. Add mushrooms to pan and saute for another 3-5 minutes.
  4. Put quinoa in a large bowl and add carrots, garlic powder, pepper and salt to taste.
  5. Add dates, flax egg & panko flakes.
  6. Add mushroom & onion mix to the quinoa mixture and stir.
  7. Get a 9×9 baking pan and line with parchment paper that’s been sprayed.
  8. Cook at 400 for 10 minutes.

Enjoy your adventures!


Ski Bum Envy Bowl

It’s winter in Colorado – and that means skiing! If you can’t reach me, I’ll be in the mountains, enjoying the slopes, snow and blue bird days.


Except this weekend, which found us back in the foothills at home, with the boring reality stuff everyone deals with. Cleaning, laundry, taxes, work, investment property tasks, bill paying. You know, the stuff that keeps your life moving forward, no matter how boring it is to partake in.

Today, Sunday, we spent our time with our doggies inside & out, and watched a few extreme sport documentaries: Valley Uprising & Further. Talk about feeling like a fatty, couch potato, loser.

These films showed adventurers, risk takers, thrill seekers, outdoor enthusiasts who took to the forests, rocks, national forests, slopes, mountains with a hunger I envied. These characters were living their lives without the constraints of modern society, without the limitations the work week has. Many didn’t have jobs, spent their nights in tents, in the woods, under the stars. And I couldn’t have be more jealous. Yes, I want to be outdoors more than anywhere else. Yes, I am climbing mountains and skiing and venturing into the wilderness on most weekends. Yes, I want to wonder into the unknown and hear the mountain streams and see clear across the mountain ranges. Unfortunately, not on this particular weekend.

So, lunch rolled around and I became inspired to cook a dish that was ski bum appropriate. A cheap dish, that packs a huge punch, both on the nutritional and flavor scale. And I was wearing my Snowbird sweatshirt, so almost like I was out there with those adventurers.




  • 4 medium carrots
  • 1/2 head of cabbage chopped
  • 7 button mushrooms
  • 1/2 sweet potato (cooked)
  • 4 garlic cloves, minced
  • salt & pepper
  • 2 tablespoons of coconut oil
  • 1-2 cups cooked quinoa
  • Topping Ideas: Raw Pumpkin & Sesame Seeds, Dried Figs, left over refried beans, salt, pepper


  • 2 tablespoons of Tahini
  • 1 tablespoon honey
  • 2 tablespoons of Almond milk
  • 1/2 can of chick peas



  • Heat oil in a pan, adding garlic – 1-3 minutes
  • Chop carrots into buttons – microwave them in 2 tablespoons of water, for 1 min and 30 seconds, so they’re soft
  • Add carrots & cabbage to pan. Add pepper and a pinch of salt. Saute for 5 minutes, stirring till all is covered with oil
  • Add mushrooms to pan and saute for another 5-8 minutes, stirring occasionally
  • For the sauce, combine all ingredients in a cuisine art/blender
  • Split the quinoa into two bowls and top with the veggie saute. Add the sauce and toppings and enjoy!