Post Cards From Canada, The Icefields Parkway

Tags

banff, Canadian Rockies, Glamping, Hiking, Icefields Parkway, travel

Peyto Lake, one of the most iconic lakes in Canada.

Summer is winding down, so we decided to take a trip to Banff for the weekend.  In the past I have always made an agenda of what hikes to do and what to see, but this time we went with no plans or expectations other than to relax and make a smore or two around a campfire.  It turned out to be a phenomenal weekend.  I was able to cross a couple of things off of my bucket list including seeing the ever elusive Grizzly  (a female with three cubs!) and walking on a glacier.

We stayed at Castle Mountain, which just so happened to be the turnaround point for the Grand Fondo, a  bike race that goes through the national park, that was happening on Saturday, so Saturday morning we stood out by the road to cheer on the bikers as they passed.  It was so much fun, there was polka band playing for the riders, and Minda loved ringing bells as they passed.

After watching the ride for a while, we headed up the Icefields Parkway towards Jasper.  The drive along this stretch of Hwy  93 is ranked among the top 10 scenic drives in the world by National Geographic.  We only went half way to Jasper, turning around at the Colombia Icefield, but I cannot wait to go back and finish the drive.

Here is a quick photo diary with some of the highlights from the trip:

Minda cheering on the riders in the Banff Grand Fondo

The cool Polka Band that was playing for the Grand Fondo racers

The momma grizzly bear snacking on berries with a cub. Look at that paw!

A huge Vulture (?) nest on the Castle Junction Bridge

Elk along the Bow Valley Parkway

Bridal Veil Falls was visible from a viewpoint along the highway

The Athabasca Glacier in Banff National Park

My Girls and I on the Athabasca Glacier

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Post Cards from Canada, Father’s Day Weekend at Castle Mountain

Tags

banff, Canadian Rockies, Glamping, Hiking, kootenay, Lake Louise, salad

I did not have a chance to get a recipe together for today, but I am working on one for later in the week. I instead wanted to share some of our pictures we took over the weekend in Banff.  We made a last minute decision to head to the Rockies for a couple of days to do some hiking and relaxing.  I packed up an overnight bag and made some granola and salad in jars (an idea I found on Pinterest), and we were off.

Our first stop was in Kootenay National Park at Marble Canyon.  We hiked a short interpretive trail that crisscrossed the 60 meter deep limestone canyon to a nice waterfall.  We had planned on hiking to the Paint Pots after Marble Canyon since the trailheads are close together, but when we arrived we found the trail was closed, so we decided head up to Lake Louise.  Lake Louise is quite touristy and crowded, and for good reason, the turquoise waters never fail to impress.  We started out from the lake on the Lake Agnes trail.  I wish I could say that we made it all the way to the lake and teahouse, but ¾ of the way the way we found the trail covered in a sheet of ice.  While this normally would not be too challenging, attempting it with two small kids and two very poorly mannered dogs was out of the question.  We hiked back down and headed for our cabin for the night.

We stayed at Castle Mountain Chalets.  The location is halfway between the towns of Banff and Lake Louise, and just a few kilometers from the northern border of Kootenay National Park.  This makes it an ideal location for hitting some of the most scenic day hikes in the area.  Once we checked in to our cabin, it was pure relaxation and bliss.  The cabin was just rustic and cozy enough to make us feel like we were camping, but still had a small kitchen and all of the other comforts of home.  We cooked some chili and hung out by the campfire, Minda had her first smore’s experience, and we played outside way past bedtime.

The next morning we did one last short hike up to Silverton Falls before heading home.  The only regret we had about the trip was that it was not long enough.

Adobo- Lime Roasted Acorn Squash

Tags

banff, healthy, invermere, kootenay, mexican, spicy, travel

We spent the past weekend in Invermere, BC.  Matt had arranged a trip in Panorama, and I decided that it would be nice for me and the girls to tag along for the adventure.  Preparing to travel with two small children and a couple of dogs is no easy task, but after loading up the truck with what appeared to be enough stuff for a two-week trip, we were on our way.

We stopped along the way to stretch and do a short hike at Johnston Canyon in Banff National Park.  We had done the hike to the falls several times in the past, but this was the first time we made the trip in the winter.  I had been so stressed about preparing for the trip that I started the trip in a terrible mood, but as I made my way up the canyon the stress immediately melted away.  I was completely mesmerized by the enormous sheets of icicles clinging to the canyon walls, the pillows of snow covering the creek, and the icefalls landing in a pool of turquoise water. 

  

After the hike we drove a couple more hours through Kootenay National Park before descending into the Columbia Valley and arriving in Invermere.  We were all starving and exhausted, so we ordered pizza from a local restaraunt, Peppi’s Italian Fuel, that had been highly recommended.  We ordered the Rocket, a veggie pizza with arugala, spinach, roasted peppers, and feta stuffed japs.  Thankfully, Peppi’s did not disappoint, it was delicous!

On Saturday morning Matt headed up to Panorama for heliskiing, and the girls and I set out for some shopping.  We did not have to venture very far.  The condo we were staying in had an amazing natural foods store on the street level.  While most girls like to shop for clothes, I love gourmet food (go figure).  We were in heaven sampling the local made granola and apple cider, and browsing the assortment of loose teas.  We also saw a group of deer running around town.

After a bit of shopping we had to get ready for an apres ski dinner party we were attending that night.  I volunteered to bring a couple of dishes including my favorite Chipotle Dark Chocolate Bark, a salad, and roasted acorn squash that I tossed in adobo and lime and topped with cilantro and chipotle peppers.  I am so spoiled using a convection oven that I forgot to flip my squash, so it burned on one side.  When I took it out of the oven I was thinking there is no way I can serve this burnt food to my friends, but after one bite, I knew I had to!  I have other recipes for acorn squash, but this one takes the prize!  It had lots of depth of flavor, and a little spice from the chipotle peppers. 

Overall it was a great weekend.  We are always feeling like we are racing against the clock to see and do everything around Calgary since we are here on a temporary basis, and never know when we will be asked to move home.  This weekend we were able to cross a couple of experiences off of our list, and now we cannot stop dreaming about our next trip.  We are thinking a road trip to Vancouver by way of Kelowna, or maybe a trip up to Jasper or Waterton.  So much to see, so little time…

 

Adobo-Lime Acorn Squash-adapted from Williams-Sonoma New Flavors for Vegetables

1 can chipotle chilis in adobo

3 limes

2 tablespoons extra virgin olive oil

1 teaspoon salt

1 teaspoon fresh cracked pepper

4 small acorn squash

1 handful fresh cilantro leaves

Preheat oven to 400° F.  Line a large baking sheet with parchment paper.  In a large bowl whisk together the juice from one of the limes, two tablespoons of adobo sauce from the can of chipotles, the olive oil, salt and pepper.  Cut the acorn squash in half lengthwise, scoop out the seeds, and cut into wedges along the natural lines of the squash.  Place the squash wedges into the bowl with the sauce and toss to coat.  Spread evenly on the baking sheet.  Roast for 35 minutes, flipping once half way through.  Remove from the oven.  Dice up two of the chipotle peppers and the cilantro and sprinkle on top.  Cut the remaining limes into wedges to serve on the side.

 

Spicy Lentil Soup with Chipotle and Poblano Peppers

Tags

banff, Canada, Lake Louise, travel

It is another magnificent Monday!  Can you tell I am in a good mood?  It is all because we just got back from a long weekend in the mountains.  Matt hit the slopes while the girls and I checked out the International Ice Festival at the Chateau Lake Louise. The weather was perfect, the scenery was beautiful, and now I am home feeling relaxed and ready to face another busy week.  Here are just a few of the pics from our trip.

Speaking of busy, I wanted to share this lentil soup recipe with you because it is so easy to whip up after an exhausting day on the slopes or on a cold weeknight.  Lentils, unlike beans, do not require presoaking, and they cook in only a fraction of the time, while still being packed with protein, fiber, and nutrients.  This soup is the perfect thing to warm you up after a long day of playing in the snow!

Spicy Lentil Soup with Chipotle and Poblano

1 poblano pepper

1 tablespoon extra-virgin olive oil

1yellow onion, finely diced

2 large carrots, finely diced

2 cloves garlic, minced

1 tablespoon ground cumin

2 teaspoons dried oregano

1 tablespoon chipotle chilies in adobo, pureed

1 cup green lentils

4 cups vegetable stock

3 roma tomatoes, diced

¼ cup fresh cilantro, chopped

1 lime, juice

Salt and freshly ground black pepper

First, place the poblano directly under the broiler, turning every few minutes until it is charred on all sides.   Remove the poblano from the oven and place in a brown paper bag. Fold the bag closed and let the poblano steam for about 5 minutes.  Remove the poblano from the bag, peel off the charred skin, cut the stem off and remove the seeds.  Finely dice the poblano and set aside.

In a large stock pot heat the oil over medium heat.  Add the onion and carrot and cook stirring frequently until the onion is translucent, about 8 minutes.  Add the garlic, cumin, oregano, and chipotle to the pot and stir constantly for 1 minute.  Add in the poblano, lentils, stock, and tomatoes, and bring to a boil.  Reduce the heat to low, cover and simmer for 45 minutes.  Remove the soup from the heat and stir in the cilantro and lime juice.  Season with salt and pepper to taste.