Archive for Author Rebecca Coleman

Crepes with Caramelized Apples, Nutella, Granola, and Vanilla Yogurt [Gluten Free]

Any regular reader of this blog will know that brunch is my favourite meal of the week. I like to drink too much coffee (it’s the weekend!) and either go out, or whip up something that I wouldn’t have time to eat or make during the week.

You see, on the weekend, you have the luxury of time. There are no deadlines to get lunches packed and out the door. During the week, our standard breakfast, like many of you, I’m sure, is cereal, yogurt, fruit, a smoothie, bagels or homemade toaster waffles. But on the weekend, we have time to drink some coffee, chill out, and make something that demands more time and attention, and is correspondingly delicious.

Campagnolo Upstairs--Crepes

Campagnolo Upstairs–Crepes

The sprout and I recently got to check out a new brunch location in the city. Campagnolo is known for a couple of things: a fascination with everything pork, and really outstanding pizza. Among the best in the city, in fact. They opened up Campignolo Upstairs as a cocktail bar a few months back, but this past weekend, they unveiled their new brunch.

One of the things we tried inspired this dish. It was a hazelnut crepe, filled with pink lady apples, hazelnuts, and a honey chantilly. Nutella is a staple in our house, and Michael will eat it for breakfast, lunch and dinner if possible. I also wanted to incorporate some beautiful granola that I’d gotten from Terra Breads. They have just launched a new flavour, with includes dried apricots and pistachios. Mmm… The granola adds a lovely textural element, and a nice crunch to the plate.

Thank you so much for dropping off such a tasty tart this morning, @terrabreads! Your new Apricot Pistachio Granola paired so well with my homemade Greek yogurt! #granola #yogurt #eatlocal #foodblogger #nofilter

This was one of those situations where literally every component that went into the dish was homemade. You don’t have to do that… I don’t always, it just worked out that way this time around.

Gluten Free Crepes with Caramelized Apples, Nutella, Granola, and Vanilla Yogurt

… and my version.

Gluten Free Crepes with Caramelized Apples, Nutella, Granola, and Vanilla Yogurt



  1. Prepare the crepe batter, and set it aside. Crepe batter works better when it’s sat for a while.
  2. Peel and core the apples, and slice them thinly. Over medium-low heat, melt the butter in a small frying pan, and add the apples. Season with a pinch of salt. Allow the apples to saute for 3-5 minutes. They will start to get juicy and little caramelized. You don’t want to cook them down to mush, but you want them to be softened. Add the brown sugar, and stir well. The brown sugar, butter and apple juices will make a beautiful caramel-like sauce. Once the sauce has thickened, and coats the apples nicely, remove from the heat.
  3. Prepare the crepes.
  4. To assemble: place a crepe on a flat surface or a plate. Spread thinly with a schmear of Nutella, and then spoon some apples on top. Roll up the crepe like a cigar. Place on a plate, and garnish with a dollop of the vanilla greek yogurt, sprinkle around some granola, and drizzle with a little maple syrup. Dust with powdered sugar and serve.


Edamame Hummus (Vegan, Gluten-Free)

I am fortunate enough to live on Canada’s Pacific rim. Here, because of the ocean, and our proximity to China and Japan, we get to enjoy a huge variety of delicious, and often cheap, sushi. I love sushi, and I eat it at least once a week.

Edamame is another gift from Asia. This tasty young soybean bean is often served as a kind of bar snack: it’s salty and something you eat with your fingers. The vast majority (99%) of all the edamame we eat in North America comes from China. Until now.

Top right, Jacob MacKellar, "Prince Farming." Bottom right, the edamame he picked for me from his farm in Ontario. Left, the final result...

Top right, Jacob MacKellar, “Prince Farming.” Bottom right, the edamame he picked for me from his farm in Ontario. Left, the final result…

Jacob MacKellar is a 26-year-old farmer from Ontario, and he’s the first Edamame farmer in Canada. Canada’s own “Prince Farming” has committed to Edamame that is 100% Canadian grown and harvested. In addition, his Edamame are non-GMO (or genetically modified. On their website, they say, “Non-GMO indicates that we do not use genetically altered soybean seeds, nor do we modified the structure of the bean at any point in our research, development and production process.”

These tasty li’l beans are also super good for you! Like all beans, they have lots of fibre, are low in fat, and rock the protein.

Many people like to serve them just as they are–blanched in boiling water for about 5 minutes, and then sprinkled liberally with salt. You just pop them out of the shells and enjoy.

I decide to do something a little more complex with mine, and turn them into a hummus. Hummus is one of the world’s most perfect foods. It’s vegan, gluten free, and is full of protein. You can serve it as a dip, or you can put it in a sandwich or a wrap. This is my version, made with Edamame instead of chickpeas. It creates this beautiful, bright-green coloured dip that you can enjoy in so many different ways.

edamame hummus

Edamame Hummus

(adapted from Oh My Veggies)


  • 1 cup cooked, shelled edamame beans (I’m using MacKellar Farms’)
  • 3 tbsp tahini
  • 2 tbsps lemon juice
  • 1 clove of garlic, minced, or a whole head of garlic, roasted
  • 2 tbsps fresh herbs: cilantro or flat-leaf parsley
  • 3 tbsp olive oil
  • 1 tsp cumin
  • salt and pepper to taste


Throw all the ingredients in a blender or food processor, and puree until smooth. Taste and adjust seasonings. Let sit for an hour or so, and then serve with your favourite chips or raw vegetables.

Port Versus Fortified Wines

Once upon a time (okay, two nights ago), four brave ladies came together with a mission: we wanted to understand what the difference was between a proper Port and a Fortified Wine. We had five bottles, some amazing snacks, and we got down to it. We take our jobs very seriously.


First of all, what the heck even is Port? Port is a red wine, and it is usually served as a dessert wine, or aperitif. It’s sweeter than regular wine, due to the fortification process. It is fortified by the addition of a neutral grape spirit known as aguardente in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content (thanks, Wikipedia)Its name, Port, comes from the name of the city in which it was first produced: Porto, at the mouth of the Douro River in Portugal. Similarly to Champagne, there are many kinds of fortified wines out there (and many kinds of sparkling white wines), but not all of them are Ports (or Champagne).

The result is a wine that is higher in alcohol content (usually nearly 20%) and higher in sugar content. When you swirl the glass, you’ll often find the wine has legs for days–this is an indication of the higher sugar content. There are two different kinds of ports: Tawny (a tobacco colour) and Ruby (which is the colour of red wine). They’re the same wines–Tawny is just left to age longer, resulting the paler colour.


We did a side-by-side tasting with five different Ports: three fortified BC Wines, and two actual Ports from Europe. 

St. John Commandaria: this was a tawny port from Cypress, not available in Canada. Our hostess had gotten it from family who’d come back from Europe, and had been saving it for a special occasion. It was spicy on the nose, and had notes of honey and plum. It’s worthwhile noting that this particular wine has been being made for 5,000 years.

Warre’s Warrior: This was a true Ruby Port from Portugal, and is the oldest brand of port in the world. It was sophisticated, and it had a wonderful depth of flavour. I could taste cherries and warm spices, like cloves, and not too sweet.

Therapy Freudified: The first of our port-style, fortified wines from BC’s Okanagan, Therapy’s Freudified has a strong cigar/tobacco scent on the nose, and tasting notes of Cassis.

Burrowing Owl Coruja: A peppery nose, with blackberry tasting notes, this wine was the least sweet of all the ports we tasted. It was more stringent, and quite bold. It’s made from Syrah grapes, and packs an intense, rich flavour.

Kraze Legz Rogue (under the Skaha Label): This wine was the only one of the three BC port fortified wines to be a Tawny colour. It reminded us a lot of the Comandaria–just younger.


So, who won? Maybe we were all just purists, but at the end of the night, when all the wines had been tasted, we unanimously voted for Warres Warrior as our favourite. I might add, it’s a smoking deal, as you can get a demi bottle of it for under $15. Of the BC Wines, our favourites were the Burrowing Owl (in the Ruby category) and the Kraze Legz (in the Tawny). We didn’t taste Langley’s Vista D’oro’s Walnut Fortified Wine at this tasting, but I want to give it a shoutout, because I’ve had it before, and loved it.

By the way, if you want to host your own Port Party, port pairs really well with strong cheeses, like Blues and Cambrizolas (we especially enjoyed that one with ours). It also does well with dark chocolate, and spicy almonds. I also made a chicken liver pate that went over quite well.

What a great way to spend an evening with friends! I highly recommend you host your own side-by-side tasting night, and let me know the results!

A big shout out to Michelle for hosting and to Francis and Peggy for helping to taste-test. 

Fall Cocktail: Bourbon Rosemary Sour

It’s September. I’ve been loving beautiful chilled white wines all summer, but when the weather starts to change in the next few weeks and get colder, I’ll switch back to big, bold reds like shirazes, malbecs or pinot noirs. I also love a warming fall cocktail. Bourbon is warming any time of the year, and I’ve chosen to pair it here with a woody, earthy, fall herb, rosemary. Rosemary is a strong herb, and it easily stands up to potatoes, roast chicken, and earthy mushrooms. It also stands up to, and pairs quite nicely with, Bourbon. Bourbon rosemary sour I have tons of Rosemary right now. It’s the end of summer, and it’s been happily sprouting all over the place. I’ll dry some for the winter, but it’s so hardy, it’ll withstand our wimpy Vancouver (read: rain) winter, no problem. So. Here you go. A simple, warming fall cocktail.

Bourbon Rosemary Sour

Bourbon rosemary sour


  • 1.5 oz Bourbon
  • 1 oz freshly-squeezed lime juice
  • 3/4 oz rosemary simple syrup (follows)
  • rosemary sprig for garnish
  • cocktail shaker
  • ice


For the rosemary simple syrup: take 3 sprigs of rosemary, and crush them up into the bottom of a small saucepan. Crushing the leaves helps to release the oils in the rosemary. On top of this, place 1/2 cup of sugar and 1 cup of water. Bring to a boil, and allow to boil (not hard, but not simmering, either) for about 3-5 minutes. Remove from the heat, and allow to sit for another 1/2 hour. Strain into a glass container. It is now ready for use.

For the cocktail: In a cocktail shaker, half-filled with ice, place the bourbon, lime, and simple syrup. Shake well for about 15-30 seconds. Strain into a martini glass and garnish with a fresh sprig of rosemary.

Looking for more recipes like this? Every Friday, publishes cocktail how-tos! Check it out.

Back to School Healthy–Dinner

Oh, Dinner. It’s dinner that’s the most difficult.

Picture this: you pick your kid up from school, and drive him to his after-school activity. You’ve been smart enough to pack him a snack he can eat in the backseat as you drive there and talk about your day. Or maybe you have enough of a gap that you get the chance to stop at a coffee shop for a treat. He does his activity, you work on your laptop. He finishes, you drive home, and walk in the door. It’s already pushing 6 pm, and you have to make dinner, feed the kid, finish homework, get him a bath, prep for tomorrow…

It’s enough to make you want to curl up in a ball, no?


back to school healthy

I’m a single parent, so I don’t have anyone at home starting dinner for me. I’m sure many of you, partnered or not, are in the same situation. I don’t want to fall into desperate drive-through mode, or processed freezer meals. I want fast, but I also want homemade and healthy.

Here are some tips and tricks to get you through the most dangerous meal of the day. this is a subscription service that makes making dinner a snap. Every week, you get a downloadable file with a full grocery list, a list of the dinners for that week, and all the recipes. It’s a great way to try new things, and all the recipes are healthy. You can choose Paleo or Vegetarian streams, as well. The thing I like best about this subscription, though, is the daily blog posts. They are really useful and informative. Check it out!

Slow Cooker: I love, love, love my slow cooker. You put the ingredients in it in the morning before you leave, and you come home to dinner. Here are some back to school, kid-friendly slow cooker recipes.

Pizza night! Like many 11-year-olds, the sprout loves pizza. We have it once a week, usually Thursdays, which are our craziest nights. I set my oven timer so that the oven is already pre-heated when we walk in the door. I either buy frozen spinach pizzas, or plain cheese, and we put our own veggies and toppings on there. You can also make your own homemade frozen pizzas.

Stir-frys: You can prep your veg on the weekend, or buy a stir-fry mix. We add in a little smoked tofu, but you could do chicken or beef. I pre-cook my grains (rice, quinoa or barley) on the weekend, and freeze them in ziplocs. All you have to do is cook up your protein and veg, add a sauce, and dinner!

Pasta: The sprout is a big fan. Pasta is fast, easy, and is one of those dishes you won’t miss the meat in (or you can add it in easily). I make my own pasta sauce in the slow cooker and freeze it, I also make trays of mac ‘n’ cheese and freeze them. Add a salad, and you’re done!

Protein + Salad: M is a big fan of the Caesar Salad. I make my own croutons, and I prep the lettuce on the weekend (store it in mason jars in the fridge–similar to salad in a jar). You can simply fry up some fish (we like salmon), chicken or a simple steak, and serve it alongside a salad, which takes moments to make.

So there you have it! Hope these tips and tricks and recipes will help you to be more organized, and more healthy for back to school. I finally have a fridge again (or I will by tomorrow), so I can go back to recipe posts next week! 


Back to School Healthy–Lunch

Sandwiches. By the time I’d graduated from high school, I never wanted to see one again.

We have a great hot lunch program at Michael’s school, but when he first started, he was such a picky eater, I knew there wasn’t much point signing him up, because he’d only eat half what was presented to him. Still, today, he can’t handle anything even remotely spicy, so we’ll probably continue to pack lunches for him every day.

back to school healthy

Here are some ideas for back to school lunches for both yourself and the kidlets, that go beyond boring sandwiches.

Leftovers: whatever you make for dinner the night before, make extra, and send it in for lunch the next day. I do this with pasta, or I’ll make a big soup on the weekends, and I do it with pizza night, as well.

Wraps & rolls: I’ll often take a tortilla, and spread a little mayo and mustard on. Then, I’ll lay down some sliced meat, grate some cheese, add some lettuce, olives, salt and pepper. I roll it up, and slice it in half. You may need a toothpick to hold it together… Michael also likes peanut butter and banana sushi.

Salad in a Jar: I now make these for my lunches, and Michael likes them too!

Bentos: kids like finger food. Bentos are great for that, because they keep all the foods separate. You can literally build them a four-food-group lunch with bentos, but putting something from each food group in each of the little containers. Michael likes cucumbers and ranch dressing, so bentos are also perfect for that. You could make your own version of Lunchables with crackers and cheese and a little meat and some fruit and/or veg. You may find bento boxes at your local dollar store, or check out Raspberry Kids. Check out this post for some ideas about what to pack in your bento.

bento box

Food safety: Michael has a dual-compartment lunchbox: one for cold and one for regular. I also have a wide-mouth thermos for him for hot foods. You can buy little cold packs at the dollar store to keep cold things cold, or freeze juice boxes or small bottles of water for dual purposes.

Next up: Dinner!

Previous posts: 

Back to school Organization

Back to school Breakfast 

Back to School Healthy–Breakfast

I suck at breakfast.

I always have. I remember my mom yelling at me in high school as I ran out the door to catch the bus that I should eat something, already, but I just can’t. I have a really hard time facing food first thing in the morning.

Coffee, on the other hand… coffee is my friend. :-)

back to school healthy

Here are some healthy back to school breakfast ideas that go beyond boring (and sometimes not very healthy) cereal.

Smoothies: pretty much the only thing I can handle before 10 am is a smoothie. I throw in fresh or frozen fruit, a couple spoonfuls of yogurt (I like it creamy), soft tofu if I have it (for protein), greens or Vega powder, coconut water, flax or flax seed oil, and some ice. Blend the crap out of it, pour it into a takeout container, and off I go.

Michael’s favourite smoothie:

nut butter banana chocolate smoothie


Waffles: on the weekend, I make a big batch of these overnight waffles for breakfast on Saturday or Sunday morning. Then I freeze the leftovers on a baking sheet, and after they are frozen, load them into ziploc bags. I just pull one out and put it in the toaster for Michael’s breakfast. They are like Eggos, but healthier, because I get to adjust the ingredients.

Overnight chia or oatmeal: Chia seeds are so good for you! You can make this pudding overnight in the fridge in mason jars, and just pull one out on your way out the door in the morning. You can do something similar with oats.

Yogurt and granola: I love this, especially since I started making my own yogurt and my own granola! Layer up your yogurt and fruit, honey as well, if you wish, in a mason jar, and then put the granola in a separate container with it. Don’t forget to pack a spoon!

Muffins: whip up a double batch of your favourite muffins on the weekend, and freeze them until needed. My fave recipe: Morning Glory Muffins.

Breakfast wraps: again, you make a batch of these on the weekend, and they freeze great. Fry up some potatoes, bacon or sausage if you wish. I also like to use yams instead of potatoes. Divvy them up onto tortillas upon which you have grated some cheddar. Add some scrambled eggs or tofu, salsa, and/or sour cream. You could even add beans for protein, and extra veggies, like peppers or onions for flavour. Wrap them up into burritos, and wrap individually in cling film or aluminum foil. In the morning, a quick zap in the microwave, and you have a hot, filling breakfast.

Next up, stress-free lunch ideas.

Back to School Healthy–Organization

The beginning of September always feels a bit like New Year’s to me. I’ve either been in school, or teaching school for a large chunk of my life, so it just feels natural that Labour Day is a new beginning.

Summer has been fun. We travelled, and ate, and wrote about all of it. I didn’t worry too much about what we ate or when we ate it, because our schedule was our own.

Things, however, are about to change. Here in BC, our teachers are on strike, so we’re not actually sure when the kids will finally be in school. I have to return to my classroom on September 15. And with the return to school for both the Sprout and I, comes added pressure–making sure we are on schedule, on time, and prepared for our days.

back to school healthy

It all comes down to organization.

I tried being more organized a couple years ago around this time, and was pretty much a miserable failure. It’s not that I lack the ability to be organized. I’m a pretty organized person. The problem with my life is that there are always eleventy-million things that are all important, priority right now. Thinking ahead, under those kinds of circumstances, can be difficult.

I’ve gotten smarter in the last couple of years, and picked up some coping strategies along the way, too. That’s what I’m going to share with you this week. I had a bit of a… um… mishap with my fridge, so my house is currently sans refrigeration. I will return to recipes (hopefully, depending on the repairman) next week.

This week, though, I’ll be sharing ideas and tricks to help you save time, energy, money, and frustration. And I want these ideas to be healthy, as well.

But let’s start with some basic organizational structures.

Make lists. Sit down with your kids and find out what kinds of things they want to have for dinners this week. Factor in nights when you have time to cook, and nights when you have activities, and have very little time to cook. Write out and plan what you want to have for dinner every night in the week, and then go to your cupboard and make sure you have all the ingredients. If you don’t, add them to your shopping list. You can use an old-fashioned paper-and-pen list, or you can go high tech and use an app like Evernote, or Don’t Forget the Milk. I also have a white board in my kitchen, so that every time I run out of a standard pantry item, I add it to the list.

Set aside prep time on the weekend. Make big batches on the weekend–casseroles, cookies, bread, whatever you are going to eat during the week. Take some time out to prep up several dishes on the weekend. I make, for example, trays of homemade mac and cheese, and then freeze them. Or I make a double batch of cookies and freeze them.

Buy in bulk to save money–but only if you can store it, and if you will really use it. Sure, you could buy 20 bottles of hand sanitizer and save a bunch of money, but if you don’t use it, it’s still a waste, no matter how good a deal it is. I’m lucky to have on-suite storage in my apartment, so I have small deep freeze there, and shelving. I store pizzas, homemade freezer meals, fruit for smoothies, cookies and bread in there. I also buy baking supplies, like sugar and flour in bulk, and store them until needed. You can really save a lot of money this way, but only if you will actually use it (did I say that already??).

Invest in gear. I love mason jars. I use them for everything, so I always have tons of them around in different sizes. I also love my to-go coffee mug, and my to-go smoothie container. For Michael, I have various-sized plastic containers, a hot thermos for soup and the like, and cold packs to keep things like veggies and dip cold.

Enlist some help. Get your kids to help out. Connect with another mom or two, and spend a day in the kitchen making big batches of food that all of you can share. Join a community kitchen.

Next up: Back To School healthy, time-saving breakfasts.

Where to Eat in Whistler with Kids

Whistler is known for having some of the best restaurants in the World. This time around, though, you’ll want to skip Araxi and head for places that are more accessible (meaning less expensive) and kid-friendly (meaning, if your kid throws stuff on the floor, you won’t get dirty looks from the servers). Thankfully, there are lots of choices. The Old Spaghetti Factory is always a good choice for kids, and you’ll also find casual, kid-friendly chains here, like Earl’s and Milestones.

This one's always up for chowing down on a good burger.

This one’s always up for chowing down on a good burger.

Boomburger, who has a few locations in the Maritimes, serves up a decent burger and fries, in a kid-friendly, cafeteria-like atmosphere.

Everything on the El Furniture Warehouse menu is a budget-friendly $5. They are kid-friendly until 8 pm, but be warned—the music is very loud.

If you’re anything like me, you can’t resist a good brewpub, and The Brewhouse has both a kid’s menu, and they brew their own beer. Food is fresh and flavourful, pub-inspired, good pizzas, and their restaurant section is always open to kids.

Caramba doesn’t have a kid’s menu, but they do have kid-friendly favourites, like Three-Cheese Mac and Cheese. The sprout says, “it was delicious, but it was too big.”

Nachos big enough to feed a small country! And this is the SMALL!

Nachos big enough to feed a small country! And this is the SMALL!

Merlin’s, at the base of Blackcomb, has a kid’s menu, and kids eat free when you order an entrée. Or you could just order the nachos—they’re so huge, one order is more than enough to feed a family of four!


IMG_4956Ice Cream: there are three ice cream joints in Whistler, but the one that gets the most play is Cows. Originally started in PEI, Cows is Canada’s favourite Ice Cream.

IMG_5005The Great Glass Elevator: Whistler’s only candy shop, this place has all the old-school junk you remember from your childhood: gold nugget gum, those banana candies, liquorice ropes. They have British-imported sweets and crisps. Much of what they sell is in in bulk, so you can make your own mix, but do try their in-house popcorn blends, which are really well done.

Nutella Broche. *Dies* @purebreadwhis. #foodporn #whistler #cornucopia2013

Sweet tooth: Check out Rocky Mountain Chocolate, Whistler Chocolate, or Roger’s. It’s completely worth it to make a special trip to Function Junction to Purebread. They had a location in the Village, across from the Olympic Plaza, but a fire forced them out of that location almost a year ago. For now, you can obtain their supremely delicious baked goods at the Farmer’s Markets, and at their Function Junction location. They will open a permanent Vancouver location at Hastings and Cambie in October. Go early—the Nutella Brioche (heaven) sells out early.

We had a blast in Whistler, exploring, eating, and experiencing all that it had to offer. Two days, in fact, wasn’t enough. I think maybe it’s time for both me and my inner child to have a nap.

For more information, check out Whistler4Kids.

See also:

Where to stay with kids in Whistler

What to do with kids in Whistler

9 Things To Do with Your Kids in Whistler

With any luck, you’ll never hear “Mom, I’m bored!” although my kid would be happy to spend his entire vacation in the hotel pool.

The great outdoors rules. Bring your bikes, or rent them for the 40kms of bike paths that surround Whistler. There are 5 lakes within biking distance, and beautiful trails through the woods.

Michael and I with our guides after a successful white water rafting trek down the Chickamose.

Michael and I with our guides after a successful white water rafting trek down the Checkamus.

White knuckles, white water: Leaving from Squamish, you can do a white-water rafting trip down the Checkamus River. More daring (and older—you need to be 13) kids can take the more advanced trek down the Elaho. The scenery is spectacular, the water is icy, and the trip alternates between rollicking rapids and calm floating.


Peak Early: a marvel of engineering, the Peak-to-Peak Gondola is the longest unsupported span in the world, and goes from the top of Whistler Mountain to the top of Blackcomb Mountain. It’s 4.4 km of fantastic (unobstructed by towers) views. Catch the Gondola on the Whistler side. The ride up to the top takes about half and hour, and then 11 minutes from Peak to Peak. Gondolas depart every 49 seconds, but if you want to take the glass-bottomed car, you’ll have to wait a bit longer—those ones only go every 20 minutes. There are lots of opportunities for hikes, wildlife sightings, and photos. On the weekend, they do a BBQ.

Mario Mini Golf!!

Mario Mini Golf!!

Family Adventure Zone: from the top of Blackcomb, take the gondola down to the bottom, where you’ll find the Family Adventure Zone at the base. Here, you’ll find heaps of stuff to keep everyone happy: from Mario Mini Golf to go-carting, to a luge-like slide, to a gyroscope.

Get Zippy: If your kids are older than 6, and of the adventurous type, ziplining is the closest you can come to feeling like flying. The tour leaves from the base of Whistler mountain, and, after safety training, they bus you way up into the mountains, near the Olympic bobsled track. You then get to zip from treetop to treetop, across a canyon. It’s a real rush, terrifying, and yet at the same time, so much fun.



Get High: Check out Bounce, an indoor Trampoline Park in Function Junction.

 Culture, old chap: Both the Squamish Lil’Wat Cultural Centre and the Whistler Museum & Archives will fill you in on the rich history of Whistler and its original (Aboriginal) peoples.


Feel like an Olympian: You’ll see legacies from the 2010 Olympic Games in many places, and they create great photo ops for you and your kids. At the Olympic Centre in the Village, they also have free concerts on the weekends.


Village Stroll: Just strolling through the village is an adventure itself, with lots to delight the kids. Near the Olympic Park, you’ll find an outstanding playground (even my 11-year-old, who is “too old” for playgrounds remarked how great it was), with a Starbucks next door.

Meet your maker: Farmer’s Markets take place Wednesday nights and Saturday mornings in the summer.

Next up: where to eat in Whistler with your kids.


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