So I've started something new which may interest some of you. I'm officially done working wilderness therapy which means I'll have a lot more time and freedom to control my own food. Since my stomach has been bothering me a bit more lately, I've decided to cut out dairy and nuts, now that I don't need to depend as much on cheese and trail mix. Now if I'm hungry and grumpy while I'm out on trips, at least I won't have to deal with a large group of teenagers at the same time. Also, some of you are probably dairy- and nut-free and will appreciate some ideas to replace the cheese and trail mix. It seemed a little difficult at first, but once I got the hang of it, it wasn't bad.
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| The Fin |
A couple weeks ago I went on my first crack-climbing trip to Indian Creek. I went with some friends from work and had a nice time with some great weather and great people.
And I made sure to set the bar pretty low for myself, so I was amazed at how much better I did than I had expected. Most of the climbing I do is bouldering, so I find that I suffer when I have to stay on the wall for more than the 30 seconds that it usually takes to climb a large rock. Also, I've only ever climbed one crack and that was on a boulder that was about 8 feet tall, so I wasn't expecting great things at notorious Indian Creek. However, I sent a couple 5.9's, a 5.10+ (that was my favorite - a 3-finger crack called
The Piano), and what we think was a 5.11- with an overhanging roof (although this last one was with a little help from my belayer...). And I successfully ate dairy- and nut-free the whole time! It required a little preparation beforehand, but it was worth it. I also got a little nervous that I didn't have enough food when we got to Moab so I bought a tub of guacamole and a package of Applegate Farms Genoa Salami at the City Market, which turned out to be an awesome choice; I was well-fed the whole time.
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| My friend Alicia on The Piano |
Friday (left Salt Lake around 5pm, didn't get there til about midnight)
Dinner
- A jar of leftover ham soup & some olives
Midnight snacks
- Couple spoonfuls of guacamole
- 1 oz. salami
- olives
- coconut butter
Saturday
Breakfast
Lunch/Snacks
- 1 17 oz. can coconut water
- 2 grass-fed pepperoni sticks
- 1 large carrot
- Red Pepper & Turkey Sandwich (with 1/4 avocado in place of the cheese)
- multiple spoonfuls of guacamole
- multiple spoonfuls of coconut butter
- couple slices of cucumber
Dinner
Sunday
Breakfast
Lunch/Snacks
- 2 grass-fed pepperoni sticks
- 1 large carrot
- 1 baked sweet potato (cooked at home)
- Red Pepper & Turkey Sandwich (with 1/4 avocado in place of the cheese)
- olives
- multiple spoonfuls of guacamole
- multiple spoonfuls of coconut butter
- couple slices of cucumber
Dinner - Back at home
Food Totals
- jar of leftover ham soup
- pint-size container of olives (from the bulk olive bar at Whole Foods)
- pint-size container of guacamole
- 1 17-oz. can coconut water
- one half-finished jar of coconut butter
- 1 package Applegate farms Genoa Salami
- 4 grass-fed pepperoni sticks
- 2 oz. grass-fed summer sausage
- 2 large carrots
- 1 cucumber
- 1 baked sweet potato
- 6 hard-boiled eggs
- 1 red pepper
- 1/2 pound sliced deli turkey
- 1/2 avocado
- 1 small jar olive oil & vinegar salad dressing (for the Red Pepper Turkey Sandwiches)
- olive oil & mustard for the eggs in the morning
- 1 large tupperware BOM-Ass Summer Sausage Stew
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