Kids4sportS

Skiing/Snowboarding

Ready to get started? Check out snowboarding and see if it would be right for you.

The Basics: Snowboarding and skiing may be very different when riding down the actual mountain, but they are actually quite similar and both share a general set of technique and procedures. Skiing involves a pair of skis, while a snowboard is one single board. When riding, skiers face the slope head on, while snowboarders ride with one shoulder facing down. Both are individual sports and offer more of a sense of freedom in comparison to organized sports.

Age kids can start: Children start hitting the slopes as early as they feel comfortable. Generally, the most popular age group is in between 6-14, but many winter resorts will even offer ridding lessons to children as young as 3.

Skills needed: Patience, balance, feet-eye coordination

Best for children who are: Independent, adventurous

Season: Winter. Colorado skiing can begin as early late October, and end as late as July, weather permitting. Skiing/snowboarding is at the mercy of the weather, but mountain resorts have the ability to create snow for extended seasons.

Levels: Skill level is determined by a variety of factors, but ultimately comes down to experience. Knowing your ability is important because many mountain resort trail runs are categorized by skill level. From easiest to hardest the slopes are labeled from green, blue, blue diamond, black diamond, and double black diamond. Always ride within your abilities.

Option for physically disabled: Handicap able ski/snowboard equipment is available, and allows the disadvantaged a chance to hit the slopes.

Fitness Factor: Whether taking a leisurely ride down a green run or working your way down a double black diamond, skiing and snowboarding experiences are different for everyone. The high elevation may cause exercise to be more demanding then at sea level, due to availability of oxygen in the air.

Equipment: Whether you are ridding a pair of skis or a single snowboard, a rider’s equipment is arguably the most important part of any ski trip. Ski and snowboard boots are infamous for being hard to walk in, but when ridding a boot should never feel loose or uncomfortable. The binding are the part that holds your boots down to your board. A good pair of binding should be comfortable and unnoticeable. The board(s) itself take a variety of forms, shapes, and sizes. Make sure to follow a sizing chart to ensure the correct size.  It is not usual for temperatures to hoover in the single digits, so planning ahead, layering up, and have a proper outter layer can make all the difference. Outter jackets and pants should never be machine washed due to a waterproof protective sealent that coats most outer layers. Many companies make clothing, gloves, hats, etc. specifically for skiiing/snowboarding, but the main goal is to just to stay warm and dry. If you already own some outdoor winter hats and scarves, then save some money and bundle up!

Cost: In the beginning, skiing and snowboarding can appear to be very expensive in comparison to other sports. The intial start-up is costly due to purchases  like board, bindings, and boots that should last multiple seasons.  The purchase of a season pass is ideal for any frequent rider, and most pay for themselves after a few visits. Many resorts reduce prices for select smaller lift tickets for beginners.

Potential for injury: Medium-High. Being careful, knowing your limitations, and wearing the correct safety gear are the all ways you can prevent injury. Most incidents are preventable, but the risk for injury will always be present. Remember to always ride within your abilities.

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Mountain-Top Granola Bar

This is a great recipe for parents and children to make together the night before a trip up to the mountains. This recipe is very flexible with its ingredients, and allows children a chance to customize a healthy snack. Feel free to enjoy them on the drive or the lift up. If you plan on bringing them on the slopes, it is a good idea to keep them in a pocket in your base layers to keep them from freezing too quickly.

• ½ cup dry roasted nuts of your choice (Ex. peanut, almond, cashew, macadamia)
• ½ cup roasted unsalted sunflower seeds
• 1 2/3 cups chopped dried fruit of your choice (Ex. Apricots, Dates, Raisins)
• 1/3 cup chocolate chips
• 2 cups rolled or instant oats
• ¼ cup toasted wheat germ (optional)
• 1 cup toasted or puffed whole grain cereal
• 1/2 cup toasted coconut flakes
• Pinch of salt
• ½ cup creamy nut butter of your choice (Ex. Peanut, almond, cashew)
• ½ cup honey or agave nectar
• 1/2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1  9×13 inch sheet of baking paper  (Wax paper, parchment paper or aluminum foil)
  

Step 1: Gather and measure out all ingredients

Step 2: Grease a 9×13 inch casserole dish pan with a stick of butter or spray with non-stick cooking spray.

Step 3: In a large mixing bowl, combine nuts, sunflower seeds, dried fruit, chocolate chips, oats,wheat germ, cereal, coconut, and salt, and mix until evenly distributed.

Step 4: In a microwaveable bowl, combine honey and nut butter together and microwave on high for one minute. Using a spoon, blend ingredients together and microwave again for 1 minute on high. Remove mixture from microwave and add both vanilla and almond extract into the bowl and stir until incorporated.

Step 5: Pour half of the honey mixture into the large mixing bowl of dry ingredients. Use a sturdy rubber spatula to mix the everything together until completely combined. Remembering to fold from the bottom so ingredients are even incorporated.This may take a few minutes to ensure all the clumps have been removed.

Step 6: Repeat step 5. Once again, mix and fold together everything into itself. Make sure none of the ingredients are left dry or they will not stick together later.

Step 6: Pour mixture into greased 9×13 inch pan and press down just until even. Then lay any type of baking paper sheet over the mixture, and firmly push down the granola bars with a large book or something flat and heavy. Pressing them down helps to hold everything together later down the road.

Step 7: Refrigerate for at least 1 hour or until firm enough to cut. Cut into desired size and portion into airtight zip-lock bags to prevent them from drying out and becoming crumbly.

Step 8: Enjoy!