We recently took a week long ski trip with our boys and extended family to Vail, Colorado. Our two boys have been downhill skiing practically since they could walk. That’s a bit of exaggeration but if you are a ski family like we are, then you can most likely relate. We love to ski with our boys and often.
Although my husband and I have been taking annual ski trips together out west for over a decade this was the first trip out west with both of our boys. We felt that age ages 6 and 8 they would be able to hold their own and ski the majority of the terrain without a problem.
The key to any vacation when traveling with kids that have multiple food allergies is to stay in a place that has a kitchen and well-equipped one if you love to cook like I do. Thankfully we were also vacationing with my father-in-law who owned his own restaurant for over 30 years and is a professional chef…that definitely helps! We stayed in a beautiful condo in Arrowhead which is just a hop skip and a jump to one of the Arrowhead/Beavercreek chairlifts.
I’ll cut to the chase today as I want to be thorough but brief. There was absolutely no chance that my husband and I were going to risk an accidental food exposure for either of our sons while skiing during the day at either Beavercreek or Vail. For (1) it would be very timely to get a child off the mountain if they experienced anaphylaxis and (2) I was a bit skeptical of the emergency care in Summit County although I researched it and I’m sure it was more than adequate.
Our boys ALWAYS ski with 2 Epi-pens each which they put carry in their pocket located inside of their ski coat with about 8 Benadryl tablets each. My youngest son also skis with his inhaler. We have always felt this is a good pocket for the Epi-pens because it’s close to their bodies and doesn’t get too cold, since these little buggers are temperature sensitive…ugh!
We decided it was easiest to pack tortilla roll-up sandwiches for the boys each day because they took up little space and they are also one of the boy’s favorite foods for lunch. We would typically roll up organic deli ham, melted Daiya mozzarella shreds, and lettuce. Typically, we would make 2 roll-ups per boy and then we would give each child 1-2 Enjoy Your Life Choco-Loco bars for snacks on the mountain. We skied a total of 4 days with the boys and alternated the roll-ups from day to day adding various ingredients so they wouldn’t get tired of the same thing.
My husband Jason and I would typically put a few in our ski jacket pockets and the boys would carry a few for themselves. Easy peasy. Then, once we were skiing all morning and decided to go in for lunch on top of the mountain (usually anywhere from 10,000 – 11,000 ft above sea level), we would buy entire lunches for Jason and myself and then just purchase drinks and “safe” chips for the boys. This system proved to work well throughout the week of our ski vacation. The boys were happy with their lunches and most importantly SAFE!
It was a huge success and any of the pre-trip anxiety I had about eating on the mountain was squashed once we executed our plan. This system also enabled us to share a memorable vacation with our boys skiing in the mountains of Summit County Colorado for their first time our West! It was an awesome trip! I can’t wait to create more ski vacation memories with my 3 boys in future years to come!
Click on the link below to view Taylor ripping it up on the Word Cup Downhill run Birds of Paradise at Beavercreek Resort:
Taylor Birds of Prey