Montrose and Telluride, Colorado

Jeremy and I just returned from a fabulous filled vacay to Montrose, CO to visit my brother Matt and his wife Dorcha.

They definitely know us well and planned are days full of physical activities and delish food.

Day 1: J and I went snow shoeing in Black Canyon National Park.
the nice thing about snow in Colorado is that it has sunshine to go with it

J’s my junior ranger
Harley catching some rays

CrossFit Agoge
where Matt and Dorcha get their WOD’s in

the first night they prepared a wonderful dinner for us…
fine wine and coffee/spice rub for the elk….yes ELK! Matt’s knew passion is elk hunting with his bow.
VERY TASTY and LEAN!

Dorcha prepare Borsch (a beet soup from Poland) SO GOOD! Sad that I don’t have a pic 🙁
we were really spoiled

love the dogs…Harley and Maggie…J can we pleeeaaaseee get one?
Day 2: Cross Country skiing at Grand Mesa…North America’s largest mesa

Matt, J, Harley, Maggie, Bell and I
we almost lost the dogs in the snow

look at all that snow! Can you see the stop sign?
after 12 miles of CC skiing, a greasy spoon diner was just what we were looking for
LOOK: you can even get your wedding cakes there…sweeet, a one stop shop!
man did it hit the spot

Matt made pork ribs for a guy’s night of poker at his friend’s house.
Day 3:Feeding the bees and back country snow shoeing
Matt raises his own bees and gives us jars full of sweet nectar!

Next he wants to raise a grass fed cow and pigs….we’ll start calling him Old McDonald
while snow shoeing the back country we came upon an old abandoned mining town
a storm rolled in and things got a little sketchy, so we decided it was time to head home
good thing J built me this snow cave to stay warm 🙂
Day 4: Skiing in Telluride and a Valentine’s Dinner

Matt and Dorcha treated us to a Valentine’s dinner at La Marmotte in Telluride
delish!

tuna and lamb…can’t remember the fancy menu descriptions

Dessert: Berry Cheesecake and Warm Molten Chocolate Cake with espresso ice cream… YUM
Day 4: more skiing in Telluride
a bright and sunny day brought awesome views

the gang….J, Me, Dorcha and Matt


the town of Telluride

Matt and J enjoying a bloody mary around the fire pit

Telluride=Breathtaking (and I’m not just talking about the altitude)


Matt, Jeremy, and Dorcha hiked Bald Mountain to get to some good powder
then it was dinner at the Stryker’s (Matt and Dorcha’s pals)
carpaccio with fresh grated parmesean
tuna tartar salsa and spring rolls…did I mention the food was out of this world!?

boiling oil for fondue
the dippers: chicken, beef, seasoned shrimp
more ribs and more amazing cuts of beef
all in all we have much to be thankful for…
wonderful family, new friends, good memories, and full bellies
until next time…
look good, feel good, do good

Clean Potato Salad and Roasted Vegetables

J and I’s friend Geoff invited us over for fondue the other night. I had never partook in a fondue style dinner so I was very excited. However, I had NO idea what to bring as a side….what pairs with fondue? Finger foods? Finally, I decided on the no fail roasted veggies and a clean potato salad I just wanted to try.

roasting veggies is such an easy, healthy, and flavorful way to cook these nutrient packed foods

Roasted leeks, red onion, carrots, and red potatoes
drizzle with olive oil, add rosemary, thyme, ground pepper, and sea salt over top. Bake at 400F for about 40 minutes. Stir at 20 minutes. Beautiful color means wonderful vitamins!

Clean Potato Salad
Ingredients for salad:
12 baby potatoes, cut in 1 inch pieces, cooked
1/2 cucumber, cut in half lengthwise, and then cut into small cubes (notice I did not have one of these so I used avocado for something green)
6 hardboiled eggs, whites and yolks separated after cooking. Dice egg whites and reserve two yolks
1 head romaine lettuce, separate leaves
fresh ground pepper
Ingredients for dressing:
2 egg yolks
1/3 C plain, low fat yogurt or Greek yogurt
2 T lemon juice
2 tsp oil (avocado, sesame, olive, canola)
1-2 T yellow or honey mustard
pinch of salt
dried or fresh chives
Instructions:
Prepare dressing by mashing yolks with fork and whisking in oil, mustard, lemon juice, salt and chives. Gently mix dressing with potatoes and cucumber and fold in cooked, diced egg whites, place salad in bowl lined with romaine leaves. Garnish with chives and pepper.
Nutrients for 1/2 C: 116 calories, 6g protein, 21g carbs, 2g fat

cheesy fondue (mixutre of fresh cheeses) and the dippers: fresh bread, veggies, pork tenderloin. It was sooo yummy.

the gang

Geoff and Bryan hit up the Wii Fit for some after dinner burn
Thanks for hosting a fun night Geoff!

Until next time…
look good, feel good, do good…
www.davissportsnutrition.com