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Spring Skiing In Whistler and What I Ate

by Marissa on April 11, 2012

I love to ski but have never liked being cold so if I had to choose a time to do it, now is the best time of year.

Both of us in need of a vacation, David and I planned a long one that would start with skiing and end at the beach (we couldn’t skip the beach). We headed to Vancouver for Easter weekend and spent a day there before making the trip up to Whistler.

With the time change in our favor, we were awake at dawn (literally) and hopped on the bikes provided by our hotel to tour Stanley Park.

I’m totally in love with West Coast living.

I found the local organic raw, vegan cafe and juice bar, Gorilla Food, in downtown Vancouver and then we were off to the mountains.


Once in Whistler, we were greeted with sunshine, warm temps and more picture-perfect views.

A day that starts with skiing and ends poolside is ideal in my book.

View from the gondola between Blackcomb and Whistler

Taking a break for a photo opp

 

Whistler Vilage

Apres ski, Whistler Village

Used to the typical ski resort grub of pizza, french fries and burgers, I was amazed by the healthy vegan (yes, vegan!), vegetarian and gluten-free options offered at every restaurant on the mountain.

Carrot spaghetti at Christine's, Blackcomb Mtn.

Raw microgreens salad, Christine's, Blackcomb Mtn.

Falafel Wrap + Cabbage Salad, Roundhouse, Whistler Mtn.

Berry Green Smoothie, Four Seasons Resort, Whistler

Needless to say, I was in Health Coach heaven.

After three days skiing, we’ll make our way back stateside via Vancouver then on to Florida for some sun and sand.

Where is your favorite place to ski?

Have you ever been surprised by healthy fare in a place where you thought you wouldn’t find it?

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