Sunday, April 27, 2014

Indian Creek: 2-Day Menu

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.

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.

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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