By: Chris Davenport

Written on May 22, 2012
Seattle, WA.

Reflecting on the past two weeks, this has been a trip we will never forget.  As I wrote in the last post from Mt. Baker, the end of our Volcano Tour has been bittersweet. We had so much fun with so many great partners on so many peaks that we are now in a strange post-expedition funk where the only remedy is continued activity – yoga, climbing, and running have filled the void here in Seattle. Jess and I have some of our favorite Whole Foods recipes from the trip to share w/ you, and of course, we have some wholehearted thanks to give to everyone who helped make this one of the most fun adventures we have ever had.

First off, here is a summary of the route info and data from the Volcano Tour:

For those of you thinking about a similar goal, we have two recommendations: First, definitely build a couple of rest days into your plan. Climbing / skiing days can be long and your body needs to recover so you can keep up the pace.  Sleep is crucial, even if you never seem to get enough.  Second, make sure you are getting enough calories, and the right kind of calories, to fuel your adventure.  The recipes below are a few of our favorites from the trip and were designed by Healthy Eating Specialist Sarah Morgan at Whole Foods Market.

High Protein Waffles:

  • 1 cup rolled oatmeal
  • 1 cup cottage cheese
  • 4 eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • Spray oil for griddle

SERVES: 2-3.

REPEAT RECIPE FOR MORE WAFFLES/PANCAKES. CAN BE FROZEN FOR LATER USE.

Method: Place ingredients in blender and blend until smooth. Spray waffle iron or griddle , spoon batter into iron or griddle and cook until golden brown. Serve with maple syrup, nut butter and fresh fruit.

The Hulk Smoothie:

  • 1 cup spinach
  • 1 cup kale
  • 1 cup orange juice
  • 1 TBSP flax seed
  • 1 banana (frozen or fresh)
  • 1-2 scoops protein powder of choice
  • 1 TBSP Maca Powder

MAKES ONE SMOOTHIE.

Method: Layer blender with orange juice, banana, flaxseed, protein powder, maca powder, spinach, and kale. Blend until smooth and add more orange juice as desired.

(Post is continued after the jump.)

The Volcano Fritatta:

  • 1 cup yellow and red bell peppers
  • 1/2 cup onions
  • 1 cup broccoli
  • 1 cup shredded cheese
  • 12 eggs
  • 1/2 cup milk
  • salt, pepper, cayenne pepper

Method: place everything in a bowl and whisk together.  Place in Croc-Pot and cook on low for three hours.

Bear Naked Yogurt Parfait:

  • FAGE Greek yogurt
  • Bare Naked granola
  • Walnuts, almonds, chia, hemp, sunflower seeds, pumpkin seeds, etc
  • Dried mango, cranberries, raisins, figs, etc

Method: Layer yogurt, granola, fruit and nuts and seeds.

THANK YOUS…

Again, this epic trip wouldn’t have been possible without the help of our sponsors.  We would first like to thank Spyder for believing in us as athletes and as ambassadors of the Spyder brand.  Spyder’s apparel, especially the White Spyder Collection, performed brilliantly on the volcanoes. We also were spoiled beyond belief by the amazing Spyder Land Yacht – our mobile basecamp that was skillfully piloted by Captain Grant Burrow.  Grant, you are the man. You kept us safe and motivated, well fed, and fired up. We owe you immense gratitude and look forward to more amazing adventures with you at the helm!

The fuel we required as athletes both on and off the mountains was crucial to our success. Even if eating as many calories as you burn in a day is almost impossible, it was made easier by the amazing foods we were provided by Whole Foods Market. The support of Whole Foods was a key to our success. Our post-climb meals were easy and delicious (see recipes above) and our trail snacks were energy-packed and easy to digest when we were going hard. So a huge thanks to Ben, Ryan, and Sarah – as well as the folks at the Reno, Bend, and Portland stores – for all the support. I’m looking forward to the grand opening of the new Whole Foods Market in Basalt, CO this summer!

And since we are talking food we also need to thank the kind people at Bear Naked Granola for the fantastic breakfast granola and trail snacks. The Fruit and Nut Granola was a coveted item during our 4am wake-ups (pro tip: to be enjoyed w/ coconut milk and fresh blueberries). Thanks to Jason and Michael for the support.

Clif Bar stepped up huge for this trip and kept us fueled and replenished throughout the project.  I need to add up how many Shot Bloks I ate, but it must have been one every hour- so probably 300-400?  We went through many many Crunch Bars, Clif Bars, Protein Roks, and Clif Shots and these snacks are PERFECT for long ski-mountaineering days.  And I always carried a bottle of Clif Electrolyte drink with me. Thanks to Bryan for believing in us. We love Clif!

The weather!  While I’m always grateful to Mother Nature for the insanely good weather I frequently seem to be blessed with, we also relied on Volcano Tour Chief Meteorologist Joel Gratz of OpenSnow.com for his accurate pin-point forecasts.  Thanks Joel.  Hope the cycling in Spain was a blast!

Many of you have seen our QR codes on the back of the Spyder Land Yacht. Big thanks to Chris Heublein at Scaneroo for keeping the mobile site up-to-date with fresh video and info from our blogs posts. If you haven’t already seen it, point your mobile browsers to qr.spyder.com.

And finally, I want to thank all of our amazing ski partners and photographers that we were lucky enough to share the Volcano Tour with. You guys and gals made this trip so special and our memories of the project center around our experiences with all of you.  So a huge shout out to: Daron Rahlves, Jim Morrison, Ted Mahon, Christy Mahon, Ian Fohrman, Mike Arzt, Richard Hallman, Asit Rathod, Glenn Poulsen, Christian Pondella, Jonas Tarlen, Sarah Halas, Scott Rinckenberger, Chris Carr, John Glew, John Burrill, Tim “TNT” Tietjen, Andrew Eccles, Carlos Martinez, and John Loseth.

Thanks everybody for following the ‘Ring of Fire’ Volcano Tour. Be safe and have fun out there. And thanks for reading.

-Chris Davenport and Jess McMillan