Sunday, December 26, 2010

‘Tis the season for Resolutions

If you spend the slightest amount of time in front of the Televsion, you will notice that it is time to come up with the obligatory list of New Year's Resolutions. It is time to:

Welll... hrmpf! I don’t do Resolutions. To me they are a kissing cousin to a Diet. Kissing a cousin is poor form, and I hate diets. Diets are a short term change from your traditional food plan, that will make adjustment in order for you to hit a goal. I am all for goals. I am big supporter of you hitting your goals. But, that should be a lifestyle. Not a temporary plan. We deserve to consistently succeed. We do not deserve to succeed, go back to our traditional food plan, and then NEED to Diet again. To me, that has FAIL written all over it. I think, instead, your food plan should meet your goals. And your goals should be aligned with the lifestyle you want. And, I bet you want to succeed.

Resolutions, to me at least, are the same as a Diet. Generally they are a flouncy idea built upon some brief thought about the previous year and its disappointments or failures, and then BAM, the list of resolutions is born. Gah! That can’t be good.

I even went to Wikipedia, they agreed with my stance. “Recent research shows that while 52% of participants in a resolution study were confident of success with their goals, only 12% actually achieved their goals. Men achieved their goal 22% more often when they engaged in goal setting, (a system where small measurable goals are being set, such as, a pound a week, instead of saying "lose weight"), while women succeeded 10% more when they made their goals public and got support from their friends. Despite each goal having its own specific rewards and challenges, there are deep commonalities in the mindsets which start change."

I found a link to an interesting post that applies well to people who are interested in setting good goals rather than temporary New Year’s Resolutions. I liked the point made about not just pondering What you want to accomplish, but also Why you do. And, that we should consider What and Why we have accomplished so far. Hmmm… that IS some smarty pants stuff!

  • What did you do in 201o? Why?


  • What do you want to do in 2011? Why?

When thinking about those goals, continue to use the SMART acronym that many of us have seen before but add in the Why to the mix.




I hope you enjoy the process of establishing some goals, planning to succeed, and them reaching them! I would like to encourage you to go one step further. Consider how empowering it will be to your 2012 goals when you meet the 2011 goals.

Cheers!

Thursday, December 16, 2010

Healthy Fats, Proteins, and Carbs

Healthy Fats, Proteins, and Carbs

Healthy Fats

Olive Oil = 1 TBS = 120 cals = 13.5g fat
In order to reap the benefits of olive oil, it should be added to food AFTER the food is cooked. Drizzle on salads and fresh vegetables. Topping a tomato with a bit of olive oil will increase your body's ability to use the lycopene in the tomato. Pretty cool, eh?
Natural Peanut Butter = 1 Tbs = 100 cals = 8g fat
A reasonable serving of natural peanut butter is one tablespoon for a snack and two tablespoons for a meal. Please understand that you must eat the NATURAL peanut butter. Read the ingredients and if it lists hydrogentated anything, put it back on the shelf.
Almonds = 1 oz. (22 whole) = 170 cals = 17g fat
Avoid salted as they are high in sodium. Add a small apple and you have an easy-to-pack, healthy, mid-afternoon snack!
Avocado = 1 medium = 115 cals = 15g fat
Avocados are so yummy! Try them on your salad, on top of black bean soup, with salsa on your eggwhites, or in your tuna wrap. They add a creamy, tasty and satiating bit of fat to your meal so that you stay full until the next feeding.
Ground Flax Seeds = 1 Tbs = 50 cals = 4g fat
I add a tablespoon to my morning oatmeal. It adds a fun, nutty flavor. It's also quite delectible in yogurt or on top of cottage cheese and strawberries.
Flax Seed Oil = 1 Tbs = 115 cals = 15g fat
Combine with balsamic vinegar for a twist on your typical salad dressing. If you are into that whole nutty flavor thing, try substituting it for peanut butter in your protein shakes.
Salmon = 4oz = 200 cals = 9.2 g fat
Salmon is high in protein (19grams per 4oz. serving) and low in carbs (0). It is best to eat it broiled, baked, poached or steamed.

Healthy Proteins
Eating a little high protein food at each meal helps reduce the appetite, plus the body uses energy to convert protein to carbohydrates; a process known as Gluconeogenesis.
If too much protein is consume regularly, then it can be converted to fat (indirectly) and stored, the same as carbohydrates can be converted for fat storage. However, protein contains Nitrogen, an important chemical essential for the production of antibodies, so the body prefers to hold onto this Nitrogen. Thus, protein is more likely to be converted to carbohydrates rather than fat. These complex chemical reactions use up extra energy and help us burn more calories at rest!

Although, it is NOT wise to assume that consistently eating a high protein diet would necessarily be better for burning off even more calories at rest. A diet should always have a good balance of all essential macro, and micronutrients for good health!

High protein food Protein Carbs
EGGS ( 1 medium size ) 6 grams 0 g
MILK ( 1 pint or 568ml ) 19 grams 24 g
MILK ( 1 glass ) 6.3 grams 8 g
SOY MILK Plain (200 ml) 6 grams 1.6 g
TOFU (100 g) 8 grams 0.8 g
LOW-FAT YOGURT (plain) 150g 8 grams 10 g
LOW-FAT YOGURT (fruit) 150g 6 grams 27 g
FISH (cod fillets 100g or 3.5 ounces) 21 grams 0 g
CHEESE cheddar 100g ( 3.5 ounces) 25 grams 0.1 g
ROAST BEEF ( 100g or 3.5 ounces ) 28 grams 0 g
ROAST CHICKEN 100g ( 3.5 ounces) 25 grams 0 g
OTHER MEATS AVERAGE (100g or 3.5 ounces) 25 grams 0 g



List of High Protein Foods from Processed & Meat Products

High protein food Protein Carbs
Sausages (100g or 3.5 ounces) 12 grams 13 g
Bacon (100g or 3.5 ounces) 25 grams 0 g
Ham (100g or 3.5 ounces) 18 grams 0 g
Beefburgers - freezer type average(100g) 2 0 grams 6 g
Corned Beef (100g or 3.5 ounces) 2 6 grams 0 g
Luncheon Meat (100g or 3.5 ounces) 13 grams 5.5 g
Meat Paste (100g or 3.5 ounces) 15 grams 3 g
Protein supplements are a fast and efficient way to gain all your high protein diet needs.

High protein Supplement Protein Carbs
Met-RX Big 100 bars 27 g Metamyosyn 26 g
Myoplex Protein 42 g 24 g
Precision Protein 20 g 4 g
EAS Products 21 g 0 g
Whey Protein 2 3 g 3 g



Healthy Carbohydrates

All-Bran cereals
Apples
Artichokes
Asparagus
Bagel
Baked beans
Bananas
Beans
Broccoli
Brown bread
Brown rice
Brussels Sprouts
Buckwheat
Buckwheat bread
Cabbage
Carrots
Cassava
Cauliflower
Celery
Chick peas
Corn
Cornmeal
Cucumbers
Dill Pickles
Dried apricots
Eggplant
Garbanzo beans
Granary Bread
Grapefruits
High fiber breakfast cereals
Kidney beans
Lentils
Lettuce
Low fat yogurt
Macaroni
Maize
Muesli
Multi-grain bread
Navy beans
Oat bran bread
Oat bran cereal
Oatcakes
Oatmeal
Okra
Onions
Oranges
Other root vegetables
Pastas
Peas
Pinto beans
Pitta bread
Plums
Porridge Oats
Potato
Prunes
Pumpernickel bread
Radishes
Ryvita crispbread
Shredded wheat
Skim milk
Soy milk
Soybeans
Spaghetti
Spinach
Split peas
Sprouts
Strawberries
Sweet potato
Tomatoes
Turnip Greens
Water Cress
Weetabix
Whole Barley
Whole grain flours
Whole meal bread
Wholemeal spelt
Wholegrain Cereals
Wild rice
Yam
Zucchini

Monday, November 15, 2010

Drink more Water and you may Drop more Weight...

Many people do not care for water. I am one of those people. I don't like the smell, the taste and I think it is just boring. Well, here's the deal. Water is great for you and great for your body! Clinical evidence shows that drinking water prior to eating can be an effective weight loss tool. A study led by Brenda Davy, PhD, RD, at Virginia Tech showed that middle-aged and older people who drank 2 cups of water right before eating a meal consumed 75-90 fewer calories. Over the course of 12 weeks, dieters who drank water before meals three times per day lost about 5 pounds more than dieters who did not increase their water intake. Water is so effective because it fills up the stomach with a substance that has zero calories. People feel fuller as a result and eat less calories.

Eat well!




As many of you know, I stalk several websites. I think they have important information about health, fitness, intake and mental aspect of it all. I also think that simply being fat makes you even more unhealthy than being fat itself. Add to that, my thinking that food choices make us perform poorly.


I don't know it all, but I know I like the story told by the gal in the Robb Wolf link above. Give it a read.

Wednesday, November 3, 2010

Are you an Emotional Eater?

Eating is more than something we do to nourish our bodies with vital nutrients. It's also an activity we do out of habit, like nail biting, hair twirling, or finger tapping. And sometimes, we habitually turn to food in response to certain emotions. Whether you feel angry, sad, bored—even excited—food can act as a buffer against these emotions, something 82 percent of you know all too well.

Emotional eaters know that it's easier to stuff down our feelings with each bite. We know that the fleeting "high" we get from food blocks the pain or discomfort of dealing we might be feeling, even if only temporarily. We also know better; in the long run, we still feel bad and we know that we shouldn't eat for purely emotional reasons. But that knowledge isn't enough to stop what feels like an addiction to food and eating. So where do you start if you want to stop eating emotionally?

It may be cliché, but the first step is awareness, recognizing that you do eat emotionally—and WHY. Each time you reach for foods (or even feel a craving come on), ask yourself, "Am I really hungry or am I just responding to something else that is happening?" If hunger isn't the reason, it's not always easy to pinpoint the reason why you feel like eating. Tracking your food can help, especially if you note the times you eat and how you were feeling before, during and afterward. By tracking your food (and related notes) more regularly, you could notice trends, like a tendency to overeat on Mondays, for example, and then pinpoint your true feelings from there. Ask yourself what it is about Mondays that leads to overeating (Stress from getting the kids to school? Anger over going to a job you hate?) Notice if you tend to munch in the evenings. Is it out of boredom, loneliness, or an unhappy relationship? Journaling (or blogging), in addition to tracking your food intake, can help you examine the causes of eating episodes so you can pinpoint your feelings.

While emotional eaters soothe themselves with food to avoid feeling and examining uncomfortable emotions, that gratification is temporary—and still painful, just like the emotions you're trying to avoid. But if you learn to recognize the emotional triggers that lead to eating, you can also learn to stop emotional eating before it starts by choose healthier ways to deal with your feelings. Here are some alternatives to eating that can help you deal with three of the most common emotions that can lead to eating.

Stress and Anger
Stress is part of our everyday lives, and it can create the same physiological responses as anger, such as increased heart rate and blood pressure. If you are eating as a response to anger and/or stress, some of these activities will help you calm down and deal with the issue at hand, instead of covering it up with food.
Remove yourself from the stressful situation. If you’ve had an altercation with a friend or family member, take some time away from each other to calm down and get your thoughts together. Make a list of what you want to say to the person with whom you’ve had the conflict, and revisit the issue later when you're both calm.
Take some deep breaths. Deep breathing has been shown to reduce blood pressure and promote feelings of calmness.
Exercise. It's a known stress buster and you may even find that it helps you deal with anger. Go for a short walk outside, hit some tennis balls, or push around some heavy weights at the gym—these are all constructive ways to deal with stress and anger.
Listen to music. We can all think of some songs that calm us down. Make a special CD or playlist that you can turn to when you need it. Identify this as a trigger of emotional eating.
Prevent stress from happening again. If mornings are so busy that you're barely able to get out the door on time, put some time-management skills into practice so that you don't have to rush or feel stressed each morning.

Sadness and Loneliness
These two emotions often go hand in hand. Loneliness can result in sadness, and sad people can often become withdrawn. Especially if you're dealing with grief or spending a lot of time alone, it's easy to turn to comfort foods or soothe yourself with foods that you associate with happier memories. Instead, work to replace these uncomfortable emotions with a positive action. Learn to use alternative activities as sources of gratification. Just as you've learned to turn to food for a pick-me-up, you can learn to use other activities in the same way.
Exercise. It boosts mood, releases endorphins (feel-good chemicals in the brain), and has even been reported to be more addictive than drugs. Anything you do to get yourself moving will work. Leaving the house for a short bike ride or walk will also help you avoid food temptations at home.
Play with your pet; animals have unconditional love and promote health and emotional wellness, too. If you don't have a pet, volunteer at a local shelter, which will expose you to both animals and more social interaction to combat your loneliness.
Write a letter to a friend. Reaching out to friends and family members, even if you haven’t talked to them in awhile, will remind you of all the wonderful people in your life who care about you. Spark up an old friendship!
Volunteer. People who volunteer feel better about themselves, and it's hard to feel down on yourself when you're helping others.
Post on the message boards! Even if you feel like you don't have a friend in the world, there is always someone here at SparkPeople who can help pick you up when you are feeling down.

Boredom
We have hundreds of TV channels, phones that surf the web, online social networks, and movement-sensing video games, but when it comes down to it, we still feel bored in our lives. Eating adds another layer to our entertainment options (like popcorn at a movie) but also becomes an easy thing to do when we don't know what else to do! After all, eating is fun and enjoyable, and it passes the time. Fortunately, many boredom-busting activities don't involve eating.
Pay attention to what you consume. Make a new rule that you will not multitask while you eat. That means no chips while on the computer and no ice cream while watching your favorite TV drama. If you're going to eat, you're going to be present and focus on the food you're enjoying to help avoid mindless overeating.
Develop a new hobby. Even without cash to spare, you can learn to knit, join a local book club, or train for a 5K race. By scheduling these activities regularly, you'll have plenty to do—and practice! Make a list of all the things you ever wanted to learn, from cooking to speaking a new language, and start investigating how to get started.
Read. We don't spend enough time reading these days, and while you may claim that you don't have the time, everyone has a few minutes here and there. Carry your book, favorite newspaper or magazine with you and steal minutes whenever you have downtime. Set a goal to read just 15 minutes each night, and you may find that stretching longer (and keeping your mind and fingers busy enough that they won't miss eating).
Play a game. Remember how fun board and card games can be? Some even take hours! Bring out a fun game for your next party or set up a game night with your best friend. If you're by yourself, crossword puzzles are a good alternative.
Connect with friends and loved ones. Some might argue that we feel so bored during this digital age because we're missing real-life interaction and friendships. After all, if you can post on your friend's Facebook wall or text your brother anytime, why call? Make a point to write letters, send personal emails, make phone calls and meet up with the important people in your life.
With an arsenal of activities you can do besides eating, you're on the right path to stop the emotional eating cycle. You might not be successful every time, but if you accept your mistakes and move forward, continuing to work on your issues by tracking, journaling and distracting yourself in a positive way, you'll overcome your emotional eating problems once and for all. With so many enjoyable experiences in life, food doesn't have to take center stage. Make sure you are taking time to enjoy all of them equally!

Sunday, October 31, 2010

Sweet Potato Crisps

As I mentioned in a previous post, I am struggling with insulin resistance and anyone who carries our extra 'us' around our torso may be fighting the same battle. You may have slightly elevated fasting blood sugar even though you eat pretty darn well. Cinnamon has been shown to help our bodies with insulin resistance. My doctor says that the best way to combat the insulin monster is to lose the torso bunchiness and work out alot. Yay for CrossFit and cinnamon!!

The other thing I like about this recipe is that it does keep my hands out of the bag of traditional store bought chips. It will take a little time to make these, and the recipe is not very strict. (I promise, that will become clear once you read through the process below.) The more potatoes you start with, the more cinnamon you need and the longer the process takes. But, it is totally worth it.

This recipe inspired by a post on Whole9, http://whole9life.com/2010/10/stm-pwo-sweet-potato/, and served at the food fest following Barbells for Boobs. My mom took on the majority of the work for these chips and we made some observations along the way. Here is the recipe tweaked in a way that we think will serve you well.

Ingredients:
Sweet potatoes. We used 6.
Cinnamon. We used several tablespoons.
Coconut oil. I could not find it. Mom says it comes in a can or a jar and it is more solidified, like lard or Crisco. Trader Joe's probably has it. Since I could not find it, we used Peanut Oil. You will need about a half cup of (liquidfied) oil for 6 potatoes.

Stuff ya need:
Baking sheets
Baking sheet liner
Small paring knife
Space to cool the crisps, and a cooling rack would move that process along.
Vegetable peeler
Zip top bag or air tight storage container
Small bowl to hold the oil when basting
Basting brush, or your fingers would probably work

Get started:
Spread your sweet potatoes on a baking sheet and cook them on the middle rack of your oven at 325 degrees for about 30 minutes.
Turn the potatoes and continue to cook them for another 30 minutes.
Remove the potatoes from the oven, allow them to cool for one hour. We found that they are easier to peel when warm, not cold.

Crisp 'em!:
Gather as many baking sheets as you can and get excited to start your assembly line. Line the baking sheet with something - Silpat works great, other silicone sheets would be fine, or parchment paper on a traditional baking sheet worked good too.
Peel the potatoes.
If you are using coconut oil you will probably need to warm it so that it is liquid rather than chunky. Small pot, low heat, watch it so it does not scorch.
Slice the potatoes 1/4 to 1/2 inch thick. The thicker you cut them, the longer the crisp process will take and the chewier they can be. Up to you, crispy or chewy.
As you slice the potato, place it on a baking sheet.
Pour oil into a small bowl so you can baste when it is time.
Up the oven to 350 degrees.
Fill the lined sheet as you slice your potatoes, and brush the sliced potato with the oil.
Dust the sweet potatoes with the cinnamon. Be brave, coat them well.
Get that sheet in the oven. They will need a good 30 minutes so you have some time to fill the other sheets you might have on hand.
Once those 30 minutes have passed, pull the sheet from the oven. Allow the sheet to cool for a few minutes. The potatoes will crisp as they cool. If they are not quite crispy enough for you, return them to your oven for a touch up.
Once the sheet of crisps has cooled a bit and you have decided they are crispy enough for you, move them over to your cooling station.
Once the crisps are completely cooled to room temperature you can store them in an air tight bag or container.

Eat Up!
If you wanted to serve these as a treat, a mustard sauce would be a great dip for them.

Thursday, October 28, 2010

How Soda Affects your Body!

Since I can't get to video to post of our page, here is the link. I tried!!

http://www.youtube.com/watch?v=5Hbgv4q57yY

You need to hear this!

Sunday, October 24, 2010

From fat to fit ~ it is so much more than physical

January 2009 I decided to lose weight. I knew I was unhealthy. The litany of health concerns were strikingly like that of an unaware 68 year old woman and no longer something I could ignore or excuse.

Elevated blood pressure – to the extent that Emergency Room visits occurred at least twice.


Elevated Triglycerides and Cholesterol. My blood literally appeared fatty

instead of clear and fluid. Gross!


Chronic dizziness. 2 car wrecks, walking into walls, multiple stops by police, and falling down at work. Not fun.

Chronic ankle swelling controlled by medication


Insomnia

Elevated blood sugar Decreased self esteem a generally crappy attitude and a self imposed level of stress that was sad.
For me to even spend the night out of town for one evening required an entire bag of medications that could have competed with most drug stores.

My doctors were polite enough about it. Not one of them ever said, “if you would just loose the weight” about resolving any of the concerns. No, they never said anything all that helpful. Instead, they prescribed medications and made more appointments. That was not really working, so instead I made appointments for myself at the gym.

The group I was working out with was varied. Some had physical injuries to tend to, some had emotional fears to get past, some were just trying to figure it all out. I was one of them. How had this happened? How had I gone from a spry 16 year old that played volleyball with enthusiasm, dated and had a fun circle of friends; to a wandering 20 something, US Amy Reservist, curious about what life would have in store for me; to a scared 30 something, knowing that I had somehow lost track of my strong suits and now literally wore very large suits.

From January 2009 – May 2009 I worked out as if my life depended on it, and I do think that it did. I was on a mission. I even had family come into town on surprise visits and would simply NOT skip a workout while they were here to share time with me. They were gracious; they respected that I had a lot going on with school, work, and my dedication to get healthy. But, the fact that I had gotten myself into such a mess spoke volumes, and still no one really said how far I had gone off track.

May 2009 came and the folks I had been working out with were faced with the opportunity to make one amazing change. We had the chance to stop working out and instead get CrossFit. Huh?

By then I was no longer taking the medication for blood pressure or for fluid retention. I had not yet learned a thing about my food choices, but I had gained a return to joy in JamieLand. I was finding that sweat was actually good for you, injuries were not a reason to not work out, and a committment to yourself is incredibly important.
So, this CrossFit thing came up. And I jumped in. I learned that being strong is not really impressive to me. Nor is the ability to run and run and run and run long distances. But, being fit is amazing! The chance to be strong AND be able to run long distances would prove to be invaluable. Turns out that CrossFit would rehab me right out of the majority of the dizzy spells far better than the drugs or therapy had done.

But, still, I had this thing with food. Ok, I have a big thing with food. When I am bored, or lonely, or stressed, or happy, or sleepy, I eat. Nachos are the best thing ever intented. They fill my tummy and my heart. While I was happier and healthier, the next key for me to turn would be my relationship with food.

And so, since September 2009 I have been working on that. Nachos will always have a place in my heart, but not in my hands. At least not every other day. It turns out that, at least for me, being fat was not the worst thing in the world. The worst thing was NOT being fit, not having my own self respect, not understanding why I chose the foods that I did, why I sometimes ate without even making that action a choice, and not knowing how foods impact my mood, and my health. It is amazing to me that I could actually lose 40 pounds, and then when hit with one too many life challenges, actually permit myself to gain all of that back. Clearly, I had had successes or I would not have lost that 40, but had missed out on something key. Food. It is a key, for me. Some people battle alcohol, some people battle with faith, I battle with food.

We all have a burden. Not everyone has CrossFit. For me, CrossFit has been more than just physical. It has been an amazing learning curve. It has taught me about measuring successes, being honest about your efforts, and that working out is better for us than just well defined abs or biceps popping out of your short sleeved shirt. It is about community, and team work, and change. We may all be seeking different changes - increased strength, decreased body fat, increased cardio capacity, etc. I am looking for all of that, and more. And, because I am looking for it within the CrossFit community, I will find it. And in the mean time I will continue to learn more about food, how it impacts me and my health, and I will continue to post recipes for you to try.

Given the way food impacts me, the recipes I try out are foods that serve me well. They do not generally include sugars or dairy. Until I get my blood lipds and sugars under control and my wishy washy relationship with food is more consistent, I am going to enjoy learning about what the alternatives are that leave me feeling full and proud of what I just ate.
What are you hungry for? Don't think just food, think about what fuels you, your inner athlete, your level of satisfaction with yourself. I am willing to bet that for each of us, getting fit involves far more than just NOT being fat and are not solely related to the amount of time we spend in the gym.

Monday, October 18, 2010

Sweet Potatoes and Flank Steak over Wilted Greens


Serves 4

Ingredients
Flank Steak, trimmed as needed
Spicy marinade of your choice

1 tablespoon Olive Oil
2 yellow onions, sliced thin
1 tablespoon paprika
2 teaspoons red chili flakes
1 tablespoon balsamic vinegar
3 sweet potatoes, peeled and sliced thin
2 teaspoons cumin
1 can of purreed pumpkin

1 bunch of kale, removed from the stems and chopped
salt and pepper to taste

Get Ready -
Marinade your flank steak with some something a little spicy for a few hours.

Get Cookin'!
(Now would be a good time to get the steak out of the fridge and let it come up to temperature for grilling and start up the grill.)

Grab a large sautee / frying pan and allow it to get hot.
Add olive oil to the pan. Sautee onions until they caramelize.
Add paprika, balsamic vinegar, and red chili flakes.
Add sweet potatoes, cover the pan with a lid and allow the potatoes to soften, stirring from time to time.

Throw the flank steak on the grill and cook to your preferred temperature.

While the potatoes are cooking, wilt the kale. In a warm skillet, put the kale, salt, pepper and a tablespoon of water. Cover. Allow the kale to hang out and wilt. It may seem like the kale wont fit but it will be fine. Just put the lid on and check it in a few minutes. As it wilts, turn the kale. Once wilted, divide the kale up over 4 plates. You are not going for mush here, no need to soften the kale until it is a glob in the bottom of your pan.

Return to your large pan of sweet potatoes and onion.
Add cumin and pumpkin purree. Stir well, and season with salt as needed.
Allow the pumpkin to heat through while the steak is grilling.
Remove the steak from the grill and set aside to rest.
Add the sweet potatoe to the bed of kale.
Cut the flank steak on the bias, and add to your plate of veggies.

Eat up!
I made up this recipe last week so I dont have a good calorie and nutrition count. I hope you enjoy it as much as I did.
If you are making this to heat up later for lunch at work, etc., then do not wilt the kale in advance. Instead put the kale in the bottom of your tupperware, top with the cooked sweet potatoes and sliced steak. When you heat up your meal to eat it, the kale will wilt in the microwave just fine. Also, you may want to cook your steak a bit less than to your preferred temperature so that when you reheat the meal, the steak will not be too overdone.

Sunday, October 10, 2010

Roast Your Seeds

(Recipes inspired from links found at http://allrecipes.com//HowTo/roasting-pumpkin-seeds/Detail.aspx.)

Many of you have been working from a Paleo Plate, and still others are just trying to eat better using other plans. Turns out that Pumpkin Seeds are good for us! And now is the time to harvest the gourds, scoop out their goodness and roast them.

From now until the end of the month gasoline station convenience stores will be stocking roasted pumpkin seeds and you might feel like grabbing a bag. Well, I say you should do it one better, and just do it yourself. Get the kids involved, make a few different varieties, have some fun in the kitchen, and eat something you made yourself.

The General Goods:
1. Line a baking sheet with Parchment Paper. If you do not already have this stuff, it is worth a trip to the grocery store. You can find it in the same aisle as the aluminum foil and plastic cling wrap. A good substitute is a silpat if you have one. The point is that it makes it keeps your baking sheet from being ruined by a bunch of baked on stuff.

2. Rinse pumpkin seeds under cold water and pick out alot of the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)

3. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.

4. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

5. Let cool and store in an air-tight container.


Kick it up a notch!
Same recipe but use some extra seasonings for some Mexican Flair:
1/2 teaspoon cumin
1 tablespoon paprika
1/2 teaspoon salt
1/2 teaspoon chili powder

Spooky Seeds:
Same recipe with the flavors of the season.
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice.

Friday, October 8, 2010

Slim Down for Good

#1-Keep it simple-Do not eat processed foods. Eat whole grains, fresh fruits and vegetables, and lean protein.
#2-Eat often. Eat a protein (the size of your palm), carb (the size of your fist), and fat (the size of your thumb) PLUS as many green veggies as possible at each meal. Eat every three or so hours. Going too long between each meal slows down your metabolism.
#3-Fill up with Fiber. Eat foods with fiber all day. Your fiber intake should be 25-35 grams per day. Slightly more for men.
#4-Stay hydrated. Aim for 8 cups of water per day. Limit your intake of caffeine.
#5-Write! Keep a journal of your food and liquid intake each day will help you stay motivated and more conscious of your consumption.
#6-Sleep! Not getting enough sleep can cause MANY problems in our bodies. Strive to get at least 7 hours eat night.

I have currently been following this "diet" for a little over a week...no cookies, no sugar, no bread! I have honestly never felt better. I am not always happy, but I am sure my body will adjust to not having any sugar and I just won't want it anymore.

Have a great day!

Are you eating the right things??

http://www.nbc.com/the-biggest-loser/exclusives/nutrition/healthy_eating/eat-regular.shtml

Here are some great and helpful websites to live nutritiously!

Saturday, October 2, 2010

Spaghetti Squash Soup


The base of many lovely spaghetti squash soups start with this recipe from http://www.buzzle.com/articles/spaghetti-squash-soup.html

Prepare the squash for its meeting with meaty goodness:Start by following along with the Spaghetti Squash preparation.

Soup Ingredients, other than the Spaghetti Squash:

4 tablespoons of olive oil
1 Garlic clove finely chopped
½ cup parsley
1 chopped onion
1 chopped tomato
1 box of low sodium Chicken or Vegetable stock
Diced Carrots and Spring onions
Salt and pepper to taste

Prepare the soup:

In a stock pot, heat some olive oil, add the chopped garlic and onions, sautee them till they soften and brown.
Now add the tomatoes and the other vegetables with parsley and sautee until the tomatoes soften.
Add the baked and then raked spaghetti squash and mix all ingredients well.
Pour the chicken stock in and stir well.
Heat the mixture on a low flame till the soup is of a thick consistency.
Add salt and pepper to taste.

Eat Up!
Mix this soup up a little.
If you like your soup creamier, add one can of coconut milk.
Add thawed chopped frozen spinach for a heartier soup.
Add Oregano and/or Red Pepper Chili flakes when sauteeing the onion for more flavor.
Diced cooked Chicken would be a nice addition.
Many spices, like Nutmeg, would be nice in the soup also.

Spaghetti Squash stuffed with Ground Turkey


Yay for a hearty, simple, seasonal meal! Recipe inspired by a similar recipe found at http://www.recipetips.com/recipe-cards/t--2773/harvest-stuffed-spaghetti-squash.asp.

Prepare the squash for its meeting with meaty goodness:
Start by following along with the Spaghetti Squash preparation. You will need 2 medium spaghetti squash for this recipe. In this case, it would be ok if the squash does not seem completely done, it will cook another 15 minutes once the meat mixture is prepared and has been sprinkled on top of your good gourds.

Stuffing Ingredients:
1 lb ground turkey or turkey sausage
1 medium onion, diced
1 large apple, peeled and diced
1 clove of garlic, minced
½ cup figs, craisins, raisins, or dates
8 ounces of fresh mushrooms, chopped
2 tablespoons flour
2 tablespoons teriyaki, soy, or Worcestershire sauce
sprinkle of favorite herbs - Rosemary and or sage would be nice
salt and pepper to taste
¼ cup roasted pine nuts


While the squash is cooking, prepare the turkey stuffing.

Start by cooking the turkey product, breaking it up well as it cooks. Add the cut onion, apple, mushrooms, garlic, and the figs (or craisins, raisins, or dates).

Cook this until the meat is slightly browned and then sprinkle in the flour. Stir this well and then add the teriyaki, soy, or Worcestershire sauce. Bring this to a boil, reduce heat, stir, and allow the sauce to thicken. Season with herbs, salt and pepper.

Remove meat mixture from heat while you wait for the spaghetti squash to finish its initial cooking. Once the squash is done cooking, divide the meat mixture on top of the four squash havles, and return to the oven for 15 more minutes.

Remove from oven, top with toasted pine nuts and serve hot.

Eat Up!

This turkey stuffing could also be paired with other squash or even prepared as a skillet meal with other veggies served on the side.

Eat some Spaghetti!

No, not the pasta. I mean the squash!

Gourds are in season now, so it is time to eat up something hearty and healthy that you might not be able to get year round.

Spaghetti squash is great in a variety of recipes and meals. Some of you have heard of it, and I know some of you have even grown it. I am on a mission to give you all enough reasons to make sure that by the end of this beautiful fall season, you all have EATEN and ENJOYED some spaghetti squash. It is easy to prepare. Once cooked it can be added to other recipes or served as is.

Get Cooking!

Preheat your oven to 400 degrees.

Cut the squash in half, lengthwise. Please be careful, it is easy for that knife to slip when going through such dense goodness at such a long distance.

Now that you have the gourd in half with the insides facing up, place it on a baking sheet or in a casserole dish. Yes, I do realize it may fall over since the gourd is not flat on the outside. It will be fine if your squash flops around a bit.

If you are going to put the cooked spaghetti into a soup go for the casserole dish with a small amount of water. If you are going to serve the squash as a pasta or a side item and you want it to come out with less liquid to run all over your plate, use a baking sheet.

Use a large spoon to scoop out the seeds from each half. (They are great roasted, or you can toss ‘em. Up to you.) Now you should have two halves, each with a small well where the seeds were.

Lightly baste the fleshy squash with olive oil and sprinkle with salt and pepper.

Bake until fork tender and spaghetti like strands appear when raked with a fork. If you are baking it covered in the casserole dish, the water will create steam and decrease your cooking time. I am generally pleased with the outcome close to 45 minutes. If you are doing this on the baking sheet, it may take a little longer.

Once the squash is done, carefully remove your goods from the oven and allow to cool a bit. Take a sturdy fork and rake the strands loose. The majority of that gourd is up for grabs, so dig deep.

Stay tuned for some recipes!

Eat Up!

Thursday, September 30, 2010

Set Mini Goals!

In order to succeed, it is best to set small goals along the way to reach your long term goal. For instance if you want to start eating vegetables, and you currently do not eat any, a great mini goal would be to eat 1 veggie a day. If you are currently not eating any, you shouldn't expect yourself to be able to start eating 5-6 servings a day! It is too overwhelming and you will give up. Many of us think, okay I am really going to eat healthier, but then it is too much for us to handle and we just quit. Small, attainable goals is the way to go. Once you can complete the mini goals for about two weeks, make a new mini goal. Mini goals will help you attain your long term goal with a lot less stress!

What is your long term goal? Now make a mini goal that will help you attain the long term goal with ease.

Friday, September 24, 2010

Chicken Breasts Stuffed With Spinach, Apple and Peppers



(Recipe stolen from PaleoChix and editted just a bit.)

Apples are a must during the MidWest Autumn and a moist chicken breast is a great start to a meal worthy of a caveman.

Stuffing

Stuffing Ingredients:

1 chopped Red Pepper
3 cloves of fresh Garlic chopped
3/4 cup Spinach (if frozen, drain very well.)
1/2 cup fresh Mushrooms
1/8 cup finely chopped Apple
Salt and pepper to taste

Stuffing Preparation:

Dice the peppers, mushrooms, garlic, and apple. Put that in a bowl with the spinach. Toss to combine. Add salt and pepper to taste. Add crushed red pepper if you would like a little more flavor.


Get Cooking!

4 Large Chicken Breasts (Large enough to butterfly and fill)


Butterfly slice the chicken open. Fill with the stuffing and wrap the chicken back around. Keep the birds closed while they cook with 3 toothpicks.


You can stuff the chicken ahead of time, and store in the fridge for a little while. Prior to putting the bird on to cook, allow the chicken to warm a little bit so it does not get tough.


The chicken can be cooked on a grill or in the oven. If using an oven, go for about 20 minutes at 400 degrees. The more you stuff the chicken breast, the longer it will take to cook. Try to spread the stuffing out evenly or the bird wont cook evenly. No one liked a dryed out bird!

Eat Up!

I would cut the stuffed chicken breast in half and serve it with some vegetables.

This recipe could be used over and over with different stuffing options. A few suggestions:

onion, mushroom, and dill

red onion, diced sweet potato, kale, and cumin

onion, basil, and tomato


Fresh pears or peaches would be a great fruit in the chicken, too.

I also think the stuffing would do well in a pork loin that were butterflied open, stuffed, then rolled closed and then baked.

Are you doing the paleo thing for the first time and struggling to find recipes or meal ideas? Let me know - I would be happy to see what I can find for you.

Sunday, September 12, 2010


Mini Egg Frittatas

Inspired by a recipe that can be found at http://allrecipes.com/Recipe/Muffin-Frittatas/Detail.aspx. Many of us struggle to get in a good breakfast, especially when you are trying to keep to a paleo food plan. It is hard to avoid cereals and pop tarts, our mornings are so hectic. Try this recipe - except for the cheese it is a caveman's friend!

6 eggs
½ Almond Milk
¼ teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheese
¾ cup diced zucchini
¼ cup diced red pepper

Heat your oven to 350 degrees F.
Beat the eggs, stir in the Almond Milk, season with salt and pepper. Add the cheese, zucchini, bell pepper and onion; mix well.
Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.

You eat with your eyes, then your nose, finally your mouth. Substitute any veggies you want, just chop ‘em up small. Keep the colors lively, that is why the recipe used red pepper instead of green. Tomatoes might work too, but they have a high water content so you may need to adjust the recipe and / or cook time if you choose to go that route. Sauteed onion and mushrooms would be great!

For ease in the morning, consider making these ahead of time, but reduce the cook time a bit. Heat to serve warm and finish the cooking.

If you enjoy two muffins you will have consumed about

175 Calories
12.8 grams of Total Fat
197 mg of Cholesterol
364 mg of Sodium
3.5 grams of Total Carbs
0.4 grams of Fiber
11.2 grams of Protein

Thai Beef Salad


(Inspired by a recipe found in the May / June 2010 edition of Clean Eating Magazine and edited slightly)

Ingredients
½ cup fresh lime juice
¼ cup fresh chopped cilantro
3 tbsp sweet chile sauce
2 cloves of garlic, minced
1 ½ lb flank or skirt steak
Olive oil
1 medium red onion, chopped (1 ¼ cup)
2 medium tomatoes, wedged into bite sized pieces
6 cups romaine lettuce, torn or chopped
1 cucumber, sliced thin (1 ¼ cup)
2 tbsp fresh chopped mint
2 tbsp unsalted raw cashews

Prep ahead:
Combine the lime juice, cilantro, chile sauce and garlic in a bowl. (Yeah, you agree huh? Already smells gooood!) Pour half of the bowl of sauce into a zipping plastic bag, put the steak in with it, and let the marinade begin to work its magic in the fridge for up to 8 hours. I recommend doing this in the morning before you head to work, or just before you go to your CrossFit180 workout. Store the remainder of the sauce to finish the salads later.

Cook it!
Once you are home and ready to get your grub on, pull the steak from the fridge to allow it to come up to room temperature. Putting a cold steak into the heat will toughen the meat. Boo!

While the steak warms up, start up the grill or set your broiler to medium – high heat. Now heat a large nonstick skillet with a small bit of olive oil. Start small with the oil, you can always add more if you want to. Sautee the onions, allow them to soften and even caramelize for more flavor. Add the tomatoes when the onion is close to done, just long enough for the tomatoes to soften. Once the tomatoes are softened, pour the contents of the skillet into a large bowl, add the mint, lettuce, and cucumber to that bowl and toss to combine.

Cook the steak, on the grill or in your broiler. I prefer the steak to come off at about medium rare. Allow the steak to rest for a few minutes, it will continue to cook some. After the steak has rested, slice it on the bias (diagnonally) so you end up with lots of thin strips.
Eat it!
Place a bed of the dressed lettuce on a plate, top with strips of steak, pour a bit of the remaining sauce you made earlier on top. Add some cashews to the top, serve, and enjoy.

After it took you about 45 minutes to throw this together, if you serve this with ¾ cup salad and 3 oz of steak, you will get only about
167 Calories
6 grams of Fat
8 grams of Carbs
2 grams of Fiber
2 grams of Sugars
20 grams of Protein
87 mg of Sodium
30 mg of Cholesterol
If you are looking for some extra healthy fats, add some avacado to the bowl of marinade. The lime juice will keep it from browning.

Eat Up!

Saturday, September 11, 2010

Exploring Better Food Choices

When I first starting blogging for CrossFit180 I posted some thoughts about the way we eat and some things to consider about the way that you approach food.

1. Some folks stick to their Food Plan better when they write down their intake. There are lots of options for this, pick the one that works best for you.

2. Don't diet - it is a temporary plan that most of know fails.

3. It is YOUR Food Plan, and it has to meet your needs to hit your goals. I think Paleo is the way to go, but it is up to you. Eat what makes you feel good and hit your targets.

Now that 180 has entered its new era at the amazing new location, some folks are going to be excited about tweaking their Food Plans so they can optimize their workout accomplishments, fitness improvements, and possibly even changing up their body shapes. But, no one needs to actually walk around tweaking for their next Food Fix. As April gets us interested in kicking some of the crud we eat to the curb, considering reading that intial post.




I will be posting about fun in the cave over the next month. Hit me up with questions! But, the questions have to be GOOD questions for me to be able to help ya. Tell me your goal and more about the hurdle you hit (avoiding sugar, understanding more about healthy fats, getting past cravings, feeling less hungry). I want to tailor the answer to YOUR Food Plan. I encourage you to be brave, make some changes, see how they make you feel, and cheer on the others who are playing along.


So, who is up for some Food Fun?

Tuesday, June 22, 2010

Sweet Series on Exercise is coming. For now, please chew on this


http://whole9life.com/2010/06/sugar-sugar-sugar/

I think by now you all know that I think these guys get "it". I like their no nonsense approach, the straight forward information, and those AHA! moments that I seem to have while reading their stuff.

I have heard rumblings lately about how some of you are trying to kick sugar out of your Food Plan. Congrats! My last blog post was about how to read labels, and some of the trickery involved when thinking about words like Low Fat and Organic. Well, the Whole9 peeps have out done themselves again. There are alot of synonyms for the word sugar.

Read their post on Sugar using the link at the top of this post. While you guys digest that, I am working on a series about exercise, what it does to our bodies, the need for rest, and what happens during recovery / rest.

Friday, May 28, 2010

Yes! Judgement Day Has Come



If you are trying to maintain adherence to a strict Food Plan you are probably also reading labels.

Here is the FDA’s explanation of US Food Labels.

Here is an 8 minute video about food labels in general.

Here is a little video explaining calories from fat and how to understand the information provided on the food label.

Here is a Poster from the FDA that you could print (8.5 x 11) and keep on hand since most fresh fruits don’t fall from the tree wearing a snazzy label.

Same problem with veggies? Print this Poster.

And, of course fish come with gills and scales but no label. Here ya go. And it includes information on some shell fish, too.

Most of those food choices are not too tricky and most of us don’t have too many questions about Calories and Calcium content. But, “Light”, “Lite”, and “Free” seem to be the most confusing thing to understand. Technically, the FDA says this is what those words mean. And, what about “Organic”, “Healthy”, and “Natural”? The FDA warns, “The terms "natural," "healthy," and "organic" often cause confusion. "Consumers seem to think that 'natural' and 'organic' imply 'healthy,'" says Schneeman. "But these terms have different meanings from a regulatory point of view."
According to FDA policy, "natural" means the product does not contain synthetic or artificial ingredients. "Healthy," which is defined by regulation, means the product must meet certain criteria that limit the amounts of fat, saturated fat, cholesterol, and sodium, and require specific minimum amounts of vitamins, minerals, or other beneficial nutrients.
Food labeled "organic" must meet the standards set by the Department of Agriculture (USDA). Organic food differs from conventionally produced food in the way it is grown or produced. But USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food.
For example, says Schneeman, "A premium ice cream could be 'natural' or 'organic' and still be high in fat or saturated fat, so would not meet the criteria for 'healthy.'"

I happen to really enjoy my organic food choices. I have been eating foods from an awesome little service that provides locally grown products to its patrons with stellar variety and sweet customer service. But, I still had to wonder about the word organic. There are websites talking about it, and this is the best quick summary that I have found:
USDA Organic: In 2000, after a 10-year development process, the U.S. Department of Agriculture (USDA) rolled out its rules covering use of the word "organic" on foods. The USDA accredits independent certifiers, who then check the claims of producers. The system has three levels:
"100% Organic": Can only contain organic ingredients, meaning no antibiotics, hormones, genetic engineering, radiation or synthetic pesticides or fertilizers can be used. Can display the USDA organic logo and/or the specific certifying agent's logo.
"Organic": Contains 95% organic ingredients, with the balance coming from ingredients on the approved National List. These products can also display the USDA organic logo and/or the certifier's logo.
"Made with Organic Ingredients": Must be made with at least 70% organic ingredients, three of which must be listed on the package, and the balance must be on the National List. These products may display the certifier's logo but not the USDA organic logo.

I liked that link in particular because it led me to another post about what is in organic food that is not really organic. Huh? How is that possible? This is how! People, come on! You know you gotta flex your “Buyer Beware” muscles when you are shopping for food just like if you were shopping for next Yugo.

According to a brochure produced by the USDA, “Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”

Here is one outstanding post that sums up some of what I have been saying by my nutritional crush, Whole9. I agree with Melissa. Follow some simple rules to ensure you are getting what you want out of the food chosen to put on your plate in your mouth.

Eat Fresh Foods that are locally grown in a chemical free environment.

Eat foods that are packaged only if you can actually pronounce the ingredients. Once the ingredients start getting science-y you are no longer eating food.

If the food you are eating came prepared it will have an ingredients list. Ensure that all of the ingredients are something that you could produce or hunt down. I am not saying that I go on a regular beef slaying mission the third Thursday of every month. I am quite grateful for the butcher who does that for me. But, you get the idea.

Enjoy food that is in ‘season’. It keeps your menu varied and has far less of a chance to have been preserved. (I still think preservatives are creepy. Are you really trying to embalm yourself before your dirt nap?)

Ok – if you are trying to Kill Your Coward, it is up to you to have a plan. I hope this helps you stick to YOUR Food Plan and not get tripped up by labels and lingo that can be a slippery slope.
Your Memorial Day grilling will taste even better without a bunch of junk in the yummies. So get out there, judge your food, and have a safe and sun screen slathered beginning to your summer.

Posts coming up: Another visit to the important idea of Rest and Rest Days, being in The Zone, and why Peanuts should only be consumed as a Comic Strip and not your mouth. What else do ya want to hear about?

Tuesday, May 11, 2010

2010 CrossFit Regionals

The only way you can win is to do the most work the quickest. The content of the games is unknown until just before the Event. It. Is. Crazy.

And, of course, our very own April Garner made it all look amazingly simple. Just pick up that weight. Move your feet. Focus. Breathe. Do it all again. It is like she puts herself in a zone and simply works. You don’t see her get frustrated, although you do see her try even harder as the workout progresses. You do not see her give up, instead you see her find a way to give even more.

I did not get to see April do the first workout on Saturday morning. It was a lifting Complex. (I was still doing that Mini Marathon in Indy.) She was not pleased with the components of this doozy. But, I heard that she did a very good job and probably should have gotten more credit for all of the work that she did. Bummer on the judging...

I also missed the 5k run. Ok, 5k run does not describe it nearly well enough. April (SuperFastWoman) came in 4th in Women’s Division and her time beat 26 men. Yeah, that pretty much Rocks!

Deadlift was in the late afternoon, and I did get to see April finish this one. She worked hard and did really well. I cannot imagine how exhausted she must have been walking up to that bar. But, of course, she picked it, loaded more weight and picked up, and just kept going until the end. She got a Personal Record, of course giving every bit of effort she could find.

Finally, her day was over and it was time to shake it off, eat something (and a lot of it!) and get some rest. Sunday was going to be at least one workout. The top 20 finishers after the first Sunday workout would get to progress to the Final Workout of the Regional competion.

April got to consult with her Judge prior to the workout starting. I was surprised – she was working with strict form and there were some of her efforts he would not count. I could not see why that was, but he is the Judge…



And so, after talking to the Judge the crowd held their breath for a moment after we heard 3 - 2- 1- Go. And then the crowd went into a CrossFit Frenzy!!

50 Box Jumps (20”)
40 Kettlebell Swings (16kg)


30 Burpees with lateral jump over sandbag


20 Sandbag Cleans to Front Squat


10 Overhead Dumbell Press (65/40lb)

(Sorry everyone... I was too excited to snap pictures during this part.)

April was starting to show what she really had. She was starting to pull ahead of the pack. It was awesome!

Now that was done. Sort of. Go back and do those previous movements, again!

Off she went for more of those sandbag squat cleans.
Then more of the burpees with a jump.

Then more of those KB Swings.


Finally, time to end with the Box Jump. She was ahead! The crowd was rallying! It was too much - how on earth could she do more!?!
If you look close, you can see many of the other CF180 addicts cheering her on, right in front of her. Dig Deeper April!

Ok. She is so far ahead now, we are all convinced that no one in this Heat could possibly catch her. Is it possible to hold your breath and scream at the same time? I think we found a way!


And then it was over. Done! First in her Heat.

Her accomplishments just can't be explained with words. The pictures might help. But, to be there. And to witness her pour her heart out into not just one workout but an entire weekend. It became clear, she had done far more. She had put her heart into this for many months to prepare. She had a dream, she had a plan, she had dedication. I hope that you all take the opportunity to congratulate April on such an amazing performance. If you ask her about she is going to grumble about a muscle up and something about the Deadlift. Tell her to zip it up and that she did great! Once you are done congratulating her, you need to sit down and make some plans to go to one of these competitions. It will light fire under your behind that you never knew you had. And, then, how about you set up a challenge for yourself? Wanna join April at the next competion? She would love the company!
Ok April - Job well Done! I hope your Mother's Day was a special evening at home with the girls!

April is what the Games are all about. Digging deeper until the end… Way to go April!! I cannot wait to see you and many other CrossFit 180 peeps tear up CrossFit Sectionals 2011.

I have uploaded the video and pictures of CrossFit Sectionals 2010 to my FaceBook account. CrossFit 180 FB account admins are welcome to link it on over to the CF180 FB page. Later I will publish many more photos of Regionals on my FB page too.

Posts coming up: Food Labels, another visit to the important idea of Rest and Rest Days, being in The Zone, and why Peanuts should only be consumed as a Comic Strip and not your mouth. What else do ya want to hear about?

When it comes to CrossFit, there is nothing ‘mini’ about it…


So, many of us 180 gals did the 2010 Indianapolis 500 Festival Mini Marathon. Other than the fact that I am still very curious about why none of our tough guys did it, I was curious about some other things.

Why did those girls go for it?

What did they have to gain from the experience?

What did they sacrifice along the way?

I went into the challenge knowing full well that my body was not ready and that I hate running. That was exactly why I wanted to do it. Some would say that is backwards. CrossFit says otherwise. We intentionally do things that others wouldn’t do. And, in my opinion, that IS what makes CrossFit folks ‘better’. We ARE fitter than most folks because we do not look at physical fitness on a single level. To us, it is about the ability to do all of the following:

Cardiovascular/respiratory endurance - The ability of body systems to gather, process, and deliver oxygen.

Stamina - The ability of body systems to process, deliver, store, and utilize energy.

Strength - The ability of a muscular unit, or combination of muscular units, to apply force.

Flexibility - the ability to maximize the range of motion at a given joint.

Power - The ability of a muscular unit, or combination of muscular units, to apply maximum force in minimum time.

Speed - The ability to minimize the time cycle of a repeated movement.

Coordination - The ability to combine several distinct movement patterns into a singular distinct movement.

Agility - The ability to minimize transition time from one movement pattern to another.

Balance - The ability to control the placement of the bodies center of gravity in relation to its support base.

Accuracy - The ability to control movement in a given direction or at a given intensity

As it stands now, I don’t have all of those things down pat, so I did that half marathon thing. But, just finishing the event does not mean I am done. I have to keep trying to be a better runner. It improves many of my weak points. It makes me fitter. The idea was to take myself completely out of my comfort zone and finish the darned thing. And, I can tell ya, I don’t think there is anything MINI about a half marathon. No matter how miserable it was running in the evenings after CF180 wods, no matter how windy it was that morning of the actual mini marathon, etc... I am really glad I have the sense of accomplishment that came from crossing the Finish Line.

CrossFit folks do other things to improve their overall fitness. CrossFit even encourages this via other ‘branches’ (CrossFit Endurance and CrossFit Football). I think most CrossFit coaches believes you should not focus solely on CrossFit. The idea is for that your workouts be constantly varied after all. Participate in a volleyball league, run around town, go hiking, whatever. Just Get Fit.

Get Completely Fit. There are two questions to ask yourself. What are your weak points and then how can you beat them down? Go over that list above and see what you are weakest on. You might think you have a good handle on all of them. Hey, Congrats! But, there is probably something on that list that either you hate or are not as good at. Now you have identified the weakness. Now, get to work.

The amazing competitors of the CrossFit Games understand the benefits of overall fitness - people like April Garner. More on her and the competition later... It was amazing!

Posts coming up: CrossFit Regionals wrap up, Food Labels, another visit to the important idea of Rest and Rest Days, being in The Zone, and why Peanuts should only be consumed as a Comic Strip and not your mouth. What else do ya want to hear about?

Saturday, May 1, 2010

Double Down and Dirty


April 12 was Double Down Day. Did you hear about it? KFC has been in the news for a couple of different things lately. One was the launch of their Double Down sandwich, the other is their note worthy BucketsForACure. To be clear, I totally support the sale of chicken breasts to help raise awareness and / or money for cancer, specifically cancer of the boobie. I get the connection; thanks for helping a gal out Colonel Sanders!

But, the thought of this Double Down thing had me feeling a little dirty. I admit it, I was interested in it and I seriously considered trying one, just for the sake of research. But, I resisted the urge… err, I mean craving for a little scientific satisfaction. Instead I did my initial research using only other people’s reactions. Certainly, this has to be one of the dirtiest deeds I could do to my pre half marathon body. The following quote was shamelessly stolen from the official KFC Double Down website. “The new KFC Double Down is real! This one-of-a-kind sanwhich features two thick and juicy boneless white meat chicken filets (Original Recipe® or Grilled), two pieces of bacon, two melted slices of Monterey Jack and pepper jack cheese and Colonel’s Sauce. This product is so meaty, there’s no room for a bun!” Oh my gosh, this just cannot be good. Well, it may be tasty, but it cannot be good for me.

Here is the initial experiment that I ran: I work at a software company. My little cubicle happens to be very near the Technical Support Call Center, which happens to be staffed by some pretty awesome 20 somethings. Most are guys, most of which celebrate all things meat and they do that with an uncensored volume of meat. Only the size of their stomach can restrict the consumption of meat. We even have Meat Can Fridays where The Can is walked around the building, dues are paid, and then magically an amazing assortment of grilled meats are readied for unbridled consumption on many Fridays from Spring through Fall. Meat Can Friday even has a FaceBook page, so the Tech Support Cube Land was sure to provide a perfect source for my Double Down research. It was a Monday, and there was so no Meat Can Friday indulgences to interfere with the experiment.

The cube dwellers work a variety of shifts to cover the 7 am – 7 pm hours. Some folks eat earlier than others. Many of them ate a Double Down on April 12. It was craziness. I heard moans and groans. I heard hiccups and burps. Yeah, I heard a lot. I heard some people say, “It’s just a sandwich” (which is not entirely true given that it does lack bread) and others say things that I would not feel comfortable putting here but suffice it to say that their Meat Can needs had been met. And, it went on and on all day. Many ended up in a Meat Coma, which Meat Can subscribers have deemed to be the indication of a successful meal.

I was totally grossed out. I was 100% convinced that there was nothing redeeming about the Double Down. It simply had to be a full on wrong decision. So, I started to Google. It is like this thing has a Fan Club. It has bloggers typing, foodies in a frenzy, and I had totally missed the boat. It turns out that the Double Down itself is not all that bad. If you go grilled it is about 460 calories. It does contain cheese, which is not on everyone’s Food Plan but that may be a nice Treat if planned for accordingly. I am not opposed to bacon itself, but I bet KFC is not using the nitrate free variety that I prefer. The one major flaw I could find was its sodium content, which was pretty high. But, it is fast food and you should probably expect that. I did not do a lot of research on the sauce. I figured it was sauce, so it probably does not have any positives, but you do have the draw your line in the sand somewhere between responsible food consumer and CrazyTown. I will let the sauce go as an uninformed transgression….

So, as I post this Blog I am here to tell you that I did get a little dirty with the Double Down today. I went Grilled this time, and I served it up with some sautéed vegetables. Next time I want to get really dirty, I just might go with Original Recipe to get the full effect. Either way, I am happy to be wrong this time. There are not many reasons to go Double Down once in a while. And, if you feel bad about it when you do, no reason you can’t just Split it. It would increase your odds that you enjoy the indulgence even longer.

Posts coming up: Half Marathons are NOT at all anything Mini, CrossFit Regionals wrap up, Food Labels, another visit to the important idea of Rest and Rest Days, being in The Zone, and why Peanuts should only be consumed as a Comic Strip and not your mouth..
What ya hear about?

Sunday, April 4, 2010

Where does she get this stuff?

It's a small world after all...


When you think about the wealth of 'wisdom' that is on the internet, magazines, TV, etc. regarding working out, health, fitness, diet, etc. it is not surprising that some of it is interesting, most of it is commercialized, some of it is garbage, and only some of it is worth the paper it were printed on (if you actually chose to print it). In the CrossFit community, it seems like there are a few well respected resources that we can lean on.

Blogs -
These are the posts of other affiliates. Often they talk about a road they have been down, and I don't know that there is anything more valuable that someone's own truth. But, their perspective may not fit you. The information is good, but you do have to put it into context. It is up to you to decide if the information fits well for you and your needs. It may not, that does not hurt my feelings. In fact, if it does not, I would like to know why not. Help me see your perspective so that I can link to information that has more use to more of the 180 peeps.
I happen to be a big fan of Whole. Whole 9, Whole life, etc. They have it going on. I believe that they do indeed have the Whole Package. It used to be Byers gets Diesel, then Urban gets Diesel. Now, it is just plain awesome. But, they are Paleo. And, CrossFit is not, exactly. More on that in a few.

CrossFit Journal -
Well, let's be honest. It is equivalent to the bible. It is some good stuff! The only reason that I do not link you to it in my blog posts is that not every 180 member subscribes to the Journal and so the links will not always work. But, let me make it clear, that it DOES HAVE Good STUFF. The fact that the subscription is so cheap should not at all make you think IT is cheap.
My Own Life -
No, I do not at all think that I know it all. I just have a big mouth. I don't mind sharing my opinions, my experiences, or my insight (if I may be so bold) with you guys. I do not think that I am all that different from you all. I would like to think that we share some common concerns, similar goals, and similar questions. Here is where I need your help. I need to know more about your questions and concerns. If you need me to elaborate on a point I have made before, or even defend it better, please speak up! If you need me to trial an idea for you, I just might!

Which leads me to the final point. Some of you know about it, and some of you don't. I have been thinking about this one for months, and I think I have finally decided to do something about it. CrossFit official stance on nutrition is Zone. I happen to subscribe to Paleo. There is a big 'ole controversy going on behind the scenes regarding Paleo vs. Zone and I don't really care how that part is going to all get settled. I do care how it impacts me, my health, my gym performance, and my mental fortitude. But (here comes my list of excuses that are one notch above lame) between working full time, going to grad school, working out with the stellar CrossFit 180 folks, participating in my recovery from cancer, having a good life, and generally being easily distracted, I have never gotten on the Zone bandwagon 'cause I have way too much to do than measure and weigh everything I consume. Maybe it is time. Maybe, if I am going to say that Paleo serves me best, maybe I need to know how Zone treats me. And, so, once this awful Spring Semester that I swear has lasted for an eternity plus two, I am gonna go into the Zone. I am going to give it fair shot. I think I need to do it for at least two months so that I can say I truly worked the program, and I will probably have oodles of opinions to share along the way.
Between now and then, here are some posts that are coming up:
Food Labels
Why Peanuts should only be appreciated as the comic strip rather than a food source
Whatever you want me to.
Please sound off - who is still in on the PushUp / SitUp Challenge. 30 was the day I could no longer do consecutive pushups and complete the day's requirement. It was slow at the end, but I got 'em. How 'bout you? What is your magic number?
Also, please do not forget about the CrossFit 180 folks who are preparing to run the Indy 500 Festival Mini Marathon and April Garner who is preparing for CrossFit Regionals. The month of May at CrossFit 180 is gonna rock!