What you eat matters!
Nutrition
Eating real, whole food is the best thing you can do for your body. We are made to function exceptionally well on the foods found in nature. Our ancestors were not dying from obesity, cancer, and heart disease. They were healthy, strong and vibrant. We fully support the paleo diet. It is not a "fad diet!" It just makes sense when you think about it. The experiential evidence is overwhelming in support of the Paleo diet. We have seen the proof in our own lives and in the others we have shared it with.
Check out these links below. There is a TON of info found here. Make sure to read the FAQ's. We give a basic overview as well as more precise nutrition consulting in our training.
www.paleodiet.com - more info than you could ever want
Grassfed Meat
Recently we have been pursuing better sources of protein. Grassfed meat is MUCH better for you than the stuff you typically buy at the store. We will be starting to buy local grassfed meat and pastured eggs from a local farm, Acres in Zion. Check out the info about why grassfed is better for you, and check out their site here. We will be letting you know the next time we order, so be sure to let us know if you want in on it!
Recipes
Pork Tenderloin with Orange Glaze
Olive Oil
2 Cloves garlic
1 Cup orange juice
1/2 cups dry white wine
1/4 cup chicken stock
1 sprig rosemary
1 spring oregano
1 sprig parsley
Preheat oven to 400 degrees. Chop garlic and mix with 2-3 tablespoons of olive oil, then coat pork tenderloin in the garlic/oil mixture and let stand for 30-60 mintues. Heat a large oven-proof skillet and brown the meat on all sides with an additional 2-3 tablespoons olive oil (about 5-6 minutes total) while seasoning with salt and pepper. Next, add the remainder of the ingredients to the pan and bring to a boil. Then, place the pan in the upper rack of your oven, and bake for 30+ minutes or until the meat reaches 145 degrees. Remove from oven, set meat aside, and strain the pan drippings into a small saucepan. Stir in some chopped parsley and add salt/pepper to taste. If necessary, cook down the liquid until you have about 1/2 cup remaining. In the meantime, cut the pork into 1/4-1/2 inch medallions. Arrange the medallions on a plate, pour the orange glaze over the meat, and serve with roasted root vegetables (diced sweet potatoes, parsnips, carrots, and garlic tossed in olive oil and roasted in the oven at the same time as the meat).
Health Tips
Interview with World Class Volleyball Player - Courtney Thompson
I had the incredible opportunity to talk with my friend and incredible athlete, Courtney Thompson. She took time out of her busy schedule while playing in Puerto Rico to talk about sport, fitness, and the mental aspect of it all. Courtney has gotten to where she is by good old fashioned hard work. She talks about things that can be applied to whatever stage of life you're at. I learned some good stuff while talking to her, and I hope you will too!
Go here to listen: Courtney Interview
