Gravity Haus has partnered up with certified master nutrition therapist Christine Pierangeli to roll out nutrition seminars and individualized counseling for members.
Christine uses a whole-foods diet, targeted supplementation and healthier lifestyle coaching to help clients with athletic nutrition, weight management, autoimmune disorders, digestive wellness and much more. With spring skiing right around the corner, we tapped Christine’s expertise on maximizing adventure days and avoiding getting hangry on the hill.
1. Maintain Balance
Every meal and snack should contain fiber, healthy fat and protein in order to keep blood sugar balanced, optimize performance, avoid fatigue and minimize stress. Think omelets cooked in coconut oil and loaded with your favorite veggies. Nuts and fruit, raw veggies and hummus or breakfast cookies (recipe below) for snacks. A big salad with some chicken or beef and avocado for lunch.
2. Hydrate, Hydrate, Hydrate
The benefits of staying hydrated cannot be overstated. The function of our muscles, joints, brain, immune system, digestion and even mood are all impacted by our hydration status. When we get thirsty we are already dehydrated, so it is important to stay ahead of the game. We should aim to consume a minimum of eight 8-ounce glasses of filtered water each day. This does not include the extra water necessary to support ski days.
3. Manage Sleep + Stress
Get a great night’s sleep and incorporate a stress-reducing practice such as meditation. These foundational recovery pieces can really help us maximize and energize our mountain fun. Good recovery allows us to hit the slopes with more vigor the next time around.
“Blood sugar balance, hydration and recovery will help us be our best when the powder comes,” Christine says.
TRY THESE PORTABLE SNACK RECIPES
- 3 ripe bananas
- ¼ c. applesauce
- 3 c almond flour
- ½ c. coconut flour
- 2 eggs
- ¼ c coconut flakes
- 1/4 c. canned full fat coconut milk
- 1/2 c. raisins
- 1 tsp. vanilla
- 1 tsp. cinnamon
- dash salt
Preheat oven to 350. Mash bananas and add remaining ingredients. Spoon a dollop of dough onto a greased cookie sheet and bake for 25-30 mins.
- 9 eggs
- 1/2 c. milk or nut milk alternative
- 2-3 c. of your favorite veggies (peppers, onions, greens, mushrooms, tomatoes)
- 1/2 c. organic breakfast sausage, ham or turkey
- coconut oil to grease muffin tins
Combine all ingredients in a large bowl, grease muffin tins and bake at 350 degrees for 20-25 minutes. These freeze well so you can pull them out the night before for convenience.