We are back from a wonderful vacation in the Grand Tetons - Jackson Hole, Wyoming. I hope this blog entry finds everyone enjoying their summer.
Time to share what we were cooking and doing at the camp.
Here you see our tent cabin and kitchen. All so simple! And a great outdoor adventure for everyone.
Snacks - fruit, yogurt and cereal bars. We were camping and hiking in bear country - so no elaborate picnics - food was easy to carry and eat while hiking. But always healthy for us!
Breakfast was quick and mostly the same - quick-cooking oatmeal, hot chocolate (excellent way to get more milk on a camping trip!), instant coffee, toast and orange juice. Bananas, too.
Lunch was mostly a choice of soynut butter and jelly sandwiches on whole grain bread (peanut allergy - so no peanut butter here), fruit, chips, water and cereal bars - all carried and eaten while hiking or a healthy lunch out somewhere while we were on the road.
Dinner was so much fun. First we would collect firewood - no wonder our ancestors were so much thinner - you have no idea how much work that is to run around the woods at 7,000 feet and haul wood back and forth to the camp. But we did find good stuff:
Pasta was the name of the game - it is easy to prepare, cooks fast and everyone loves pasta, right? I added peas and carrots and served it with asparagus, salad and whole grain toast.
Another night we got a bit more elaborate - starter course of salad - a hungry kid eats a LOT of salad while dinner is cooking. Salmon, corn, asparagus, macaroni and rolls. I made the macaroni without the margarine, with skim milk and with only half of the packet of cheese sauce powder (so high in salt). It is spread out on the table for us to help ourselves.
Dessert was rather simple - a make it yourself affair of toasted marshmallows and sometimes more hot chocolate.
What a wonderful way to end the evening - no TV, internet or video games - just good family time.
Our days were very active:
Lots of hiking, biking, jogging, white water rafting each day.
Yellowstone is not far away - and we did get to see some amazing sites there. Hiking the geyser basins was fun - you walk a half mile on the boardwalk - and when you add up how many sites we stopped at that equals about 5 or 6 miles per day.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.