No time for breakfast? No worries. Nick Massie’s sausage breakfast pizza will satiate your hunger.
“This one’s really good for early-morning class or if you just have to get to work and you don’t have time to get up and make breakfast,” says Massie, a chef and CrossFit athlete who runs PaleoNick.com.
“We’ll make this ahead of time, slice it into slices like a pizza, wrap and freeze it, have your breakfast ready for ya.”
You’ll need Italian… Continue Reading
Chef Nick Massie shows you how easy it is to whip up your own homemade mayonnaise for an accent to your dishes.
“It’s super quick, healthy. It adds moisture, flavor and fat to your diet,” says Massie, who runs PaleoNick.com.
The ingredients list is short: eggs, mustard, lemon, olive oil, salt and pepper—all thrown into a food processor.
“You don’t have to do it in the food processor, but it’s the best way—most efficient,” Massie… Continue Reading
If you’re dedicated to the Zone Diet and like bargains, this is a recipe for you: cinnamon-infused short ribs.
The dish was “inspired by a trip to Costco, where we found some butternut squash pre-diced,” says chef Nick Massie, who runs PaleoNick.com.
Short ribs are the main ingredient, accompanied by the squash, as well as onions, tomatoes, garlic, tomato paste, cinnamon sticks, bay leaves and olive oil. Massie begins by combining most… Continue Reading
There are a multitude of ways to make pastel de papa. This particular recipe is Zone friendly.
“(It’s) kind of like a shepherd’s pie with sweet potatoes,” explains chef Nick Massie. “If I had one meal to choose as far as (a) make-ahead meal, this would be it.”
The ingredients include ground beef, hard-boiled eggs, raisins, crushed tomatoes, minced garlic, sliced green olives, Italian seasoning, sweet-potato purée, onion and olive… Continue Reading
The period between Christmas and New Year’s can destroy your fitness. Proceed with caution.
The week between Christmas and New Year’s is the Death Valley of fitness.
I’d wager more pounds are gained and more fitness lost in this period than during any other eight-day stretch of the year that isn’t spent on an all-inclusive cruise ship.
Many people simply stop caring about a lot of things when… Continue Reading
CrossFit trainers everywhere struggle to keep members eating healthy during the season of ubiquitous treats and festivities galore. For coaches in New Orleans, it’s nearly impossible.
It’s difficult for Tiffany Kasunich to articulate what it’s like living in New Orleans, La.
“It’s just unbelievable. Sometimes it’s hard to put into words for people who have never been here—just the fried food, the portion sizes. The excessive alcohol that’s available down here is… Continue Reading
Hit a hard workout before chef Nick Massie teaches you how to make the famed New Orleans-born dessert bananas Foster, a rare holiday treat.
“A killer dessert is a great component to any holiday meal,” says Massie, who runs PaleoNick.com.
He adds: “There’s some fire involved, so stick around for this one.”
Chef Paul Blangé of Brennan’s Restaurant in New Orleans created this dish in 1951, and its ingredients tell of its hometown: large… Continue Reading
Chef Nick Massie calls quiche lorraine “a savory classic.”
“(You should) learn how to make this at some point in your life,” says Massie, who runs PaleoNick.com.
The dish includes one of every foodie’s favorites: bacon. It also involves leeks, shredded cheese, eggs, half and half, and thyme—all in a pie shell.
The cooking begins with the leeks in a pan with salt and pepper.
“I’m just going to let those cook down,” he says. “And don’t snack on the bacon.”