Post by kickingfrog on Jan 9, 2014 17:21:55 GMT
Skiing ...
Posted by Donna on 8/1/2014
GF board
... have been to Andorra and Austria since diagnosed. Most ski hotels/chalets meals are based around high carb food to give you the energy to ski all day. I found it very difficult in the hotel in Andorra (they were warned before I arrived) and actually had to sit out for a day mid week as I felt so shaky and dizzy.
April 2013 we stayed at Hotel Tyrol in Solden Austria and they were amazing! I emailed before I booked to see if they could cater for me and then again once booked to advise my arrival date as requested so that they could ensure they purchased food especially for me. So for breakfast I got two types of cereal (still in packaging) and two types of bread buns on my table, they also told me what was ok on the yoghurt, cold meats & cheeses section and told the chef on the egg/omelette section what I needed. Dinner was 5 courses and there was only one night when I had to do without a 'mid course' They even made GF soup just for me. We had to stay an extra day as my husband had a fall needing an op and they offered to go out and buy additional GF bread as there was none left for my breakfast the next morning. It wasn't the cheapest ski holiday but it wasn't the most expensive either and the instructor was the best I've ever had.
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Posted by Donna on 8/1/2014
GF board
... have been to Andorra and Austria since diagnosed. Most ski hotels/chalets meals are based around high carb food to give you the energy to ski all day. I found it very difficult in the hotel in Andorra (they were warned before I arrived) and actually had to sit out for a day mid week as I felt so shaky and dizzy.
April 2013 we stayed at Hotel Tyrol in Solden Austria and they were amazing! I emailed before I booked to see if they could cater for me and then again once booked to advise my arrival date as requested so that they could ensure they purchased food especially for me. So for breakfast I got two types of cereal (still in packaging) and two types of bread buns on my table, they also told me what was ok on the yoghurt, cold meats & cheeses section and told the chef on the egg/omelette section what I needed. Dinner was 5 courses and there was only one night when I had to do without a 'mid course' They even made GF soup just for me. We had to stay an extra day as my husband had a fall needing an op and they offered to go out and buy additional GF bread as there was none left for my breakfast the next morning. It wasn't the cheapest ski holiday but it wasn't the most expensive either and the instructor was the best I've ever had.
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