On top of the World!

In my last post I let you all know that I was headed to Whistler and here I am in Whistler at the Olympics and having the time of my life. Eating all of my yummy food, spending time with my family and seeing incredible athletes part-take in amazing events!

But I have some news to share with you -

Yesterday – being February 26, 2010 my boyfriend (now fiancee) and I went up to the top of Whistler mountain.  We were trekking around in the snowy windy whether looking for the perfect spot for picture – he handed his camera over to a stranger (set it on video) then got down on one knee and proposed to me (with the most beautiful ring) in the snow. This was not only a complete surprise, but extremely romantic as Whistler is where we met three and half years ago (and we are both from Toronto).  We then spent some time at the top – waited for my family to arrive and took the peak-to-peak gondola from the top of whistler mountain to the top of blackcomb – can you say unbelievable and breathtaking! Then we went to a restaurant on blackcomb which had a panoramic view of the ski hills (where I managed to have an amazing meal – curried coconut carrot soup, and a roasted beet, walnut, apple and goat cheese salad) a perfect post-engagement lunch! Then we spent the rest of the day at the bobsled event where I wore my gorgeous ring under my red Canadian gloves (with the date embroidered into them- compliments of the mom’s).

So I just wanted to share this very special event with all of you – not too much here on nutrition – other than I was nourished with love yesterday!  Oh and I managed to whip up a random dinner of brown rice, lentils, roasted yams with broccolini on four glasses of (local) celebratory wine! I was rather impressed with myself as it was all delicious.

In fact the yams I made yesterday were so good, I will even share the simple way I prepared them!

Cozy Yam Rings

2 yams, sliced into circles (from one end to the other)

1 tbsp olive oil

1 teaspoon herbed sea salt

Place sliced yams into a bowl and toss with olive oil and sea salt.

Lay flat on baking sheet and bake at 350F for 30 – 40 minutes!

Enjoy!