For breakfast we had tea, and homemade granola (see end for recipe), with fresh fruit and berries, which we picked up daily at one of three local health food stores.
We also picked up gluten-free bread at the local health food store, for almond butter and jelly sandwiches. Such an easy lunch to pack, especially when we went hiking, and to the hot spings.
Dinner out was our big treat. Above, in the middle, is The Bombay Grill. We got there early, and were happily surprised to see an Amante right across from them, as they were not yet open. We got a drink in Amante (there is another Amante here, in Boulder), then headed to The Bombay Grill for dinner.
This is a photo of my chicken curry at The Bombay Grill, just off of Mt Werner Rd. It was divine. I always check to make sure there is no flour in the food, although I've never been to an Indian restaurant who put flour in anything but bread and battered dishes. Also I always ask them to substitute coconut milk for moo milk, and they are happy to do that. That's the great thing about Indian restaurants -they have coconut milk on hand ;-)
I was a very happy camper. (wink, wink)
Zoe and Ashley split tandori chicken, and it was so yummy that Andy and I had to control ourselves not to eat it from them!
This is one of three health food stores we went to. Sweet Pea Market is very sweet indeed. It belongs on a postcard for how cute it is. Next door, and attached, was a raw drink bar, for fresh juice and green smoothies.
Another view of Sweet Pea Market.
On the main road, Lincoln, is a local health food store called, Healthy Solutions Community Market. We picked up some gf/cf supplies there, including a pint of Coconut Bliss. -You have to eat ice cream every day on vacation ;-)
Another of our very favorites, and where we went most often, as it was closest to our campground, was Bamboo Market (pictured below). It was fully stocked as well, with organic produce and gluten-free, dairy-free food, including these Misty Mint Brownies, which I had never seen before. The first ingredient, however, is organic cane juice. The owner warned me they are so sweet, and they were. The girls and I split one (they are quite small to begin with), and I had to top mine with almond butter to cut the sweetness. It was very good though, in small quantities -like a few bites.
Here we are outside at Bamboo Market, sharing a pint of Coconut Bliss, listening to the river rush by directly across the street. Yampa Street is one street over from the main street, and I loved it, because it's right on the river, and there is a path you can walk too. I was thinking that a pint of Coconut Bliss is about $6, and shared by four people, that's a really good deal for ice cream. I'm sure four ice creams in an ice cream store would be at least twice that much.
I said we had ice cream every day on vacation and I meant it! ;-) Here they are in the rain, with their Coconut Bliss, happy as clams. Have I mentioned I love Coconut Bliss? hahaha
Lastly, here was our most expensive treat: dinner at Cafe Diva, near the gondola. We ate outside (reservations are required inside) and it was a little piece of heaven on a plate. The staff was unbelievably helpful and accommodating to our gluten-free, dairy-free needs. I felt like a queen ;-) This was corn and halibut, with sauteed garlic, spinach and tomatoes. Mmmm...
As a side note -we really wanted to go to the Cottonwood Grill, on Yampa Street, but unfortunately it was closed on Sundays. Also, Saketumi, near Cafe Diva, at the base of the ski area, looked really good, and it was hard to choose between the two. More reasons to go to Steamboat again! haha!
Recipe for the granola we brought:
4 cups almonds
4 cup walnuts
soaked for about 8 hours, rinsed and dehydrated
2 dehydrated granny smith apples
1 cup shredded coconut, lightly toasted
Topped with a mixture of:
1 bar of dark chocolate, melted over a double boiler (I use a local: Chocolove 70%)
2 tbsp coconut oil, liquified
1/2 tsp sea salt
1/2 to 1 tsp cinnamon
1/4 to 1/2 tsp ground ginger
PS My mother in law gave me the greatest idea for keeping the cooler cool with zero effort while camping. Rather that using ice cubes, which are small and melt quickly, fill large plastic containers and freeze them ahead of time. She suggested milk gallons, which of course we don't have, but gallon size water bottles are perfect. The big blocks of ice stayed (mostly) frozen, and everything was cool the whole time. I'm definitely going to do the same again next time!