Tips on maintaining your slope stoke all day long
By Emily Palm
Last week before heading up for a day dedicated to Keystone’s Outback, I ate my usual breakfast of multigrain toast and almond butter. Come noon, after a morning of looping through the trees below Outer Limits and skating the flat runout back to the lift on shoddily waxed skis (make sure you really scrape the excess wax off, I did not), I realized my body was cruising to bonk.
Luckily I had one of those Nature Valley Granola Bars they pass out at the base of the ski resorts in my pack (unluckily, it had been there for a couple years and well past the “Enjoy By” date). Usually I try to bring a string cheese stick for a snack, but had forgotten that morning.
This led me to thinking about the optimal pre-ski breakfast, so I consulted my good friend Stefania Kozial, a registered dietician in Denver.
“Your breakfast of almond butter on toast was actually a good start, but maybe it wasn’t enough,” she said, noting that the almond butter contains some good fat and the multigrain toast has complex carbohydrates. Fats take longer for your body to break down, thus providing a longer-term fuel source and the fiber from the toast leaves you feeling fuller longer. She recommended adding some more carbohydrates. Continue reading “Steep Shots: The right stuff takes the right fuel”