After a divorce, Thomas Tompkins found himself overweight and unhealthy in Troy, Ohio. He was on various medications for high cholesterol and anxiety, among other things.
“There were some hard times,” he says. “Probably the lowest I’ve been, and it took a while to, you know, just to crawl out of it.”
Tompkins adds: “I’ve come to realize I think if you want to have a good relationship, you have to like yourself and put time into yourself.”
After being welcomed… Continue Reading
CrossFit Somerville—located in densely populated Somerville, Massachusetts—appears to be a typical CrossFit affiliate. But look a little more closely and you’ll find a chicken coop, a beehive, flowers, plants, vegetables, herbs and more. The membership of CrossFit Somerville, led by affiliate owner J.T. Scott, started the urban-agriculture project to provide eggs and vegetables to the community.
“I built this community here in Boston… Continue Reading
Nick Massie of PaleoNick.com brings us a decadent spin on traditional lasagna for a real Italian treat.
First step: meat sauce.
“One of the things we have to think about is that (the butternut squash) isn’t really seasoned,” Massie says, “so I’m gonna make (the sauce) a little bit stronger flavored.”
Onions, garlic and basil are essential to developing a flavorful sauce. Some ground red chili is also recommended if you like a bit of spice.
To make the squash… Continue Reading
The authors of a bestseller suggest willpower is a finite but renewable resource.
So let’s say you’ve decided to give up sugar. On the first day, you skip your regular morning latte, evade the siren song of the doughnuts in your morning meeting, dodge the cookies in the lunchroom and turn down the candy at the checkout aisle of the grocery store.
And then, late that night, you head into the kitchen to do the… Continue Reading
Add some Asian flare to your meal plan with sesame chicken and broccoli, dubbed “world’s greatest five-block meal” by Nick Massie of PaleoNick.com.
Tamari, ginger, sesame oil and apple-cider vinegar are a few of the key ingredients that develop the flavor in this dish.
To get started, Massie uses a simple method to steam his broccoli.
“We’re going to start off by adding some water to these two containers,” Massie says as he pours water over the… Continue Reading
Peter Egyed and CrossFit Fury encourage members to grow their own in pursuit of improved health.
If you know Peter Egyed, you know he tends to go big.
“I will bite off more than I can chew and just figure it out along the way,” he said.
So when the 28-year-old announced his Arizona CrossFit affiliate would begin farming, few people were fazed.
Aimee Berencsi has known Egyed for eight years. Or, as she said, “from the… Continue Reading
For a Zone-friendly way to “fuel your fitness in fine fashion,” try Nick Massie’s latest: Greek freak salad with halibut.
To get started, gather these fresh ingredients: onions, green peppers, cucumbers, roma tomatoes, carrots, halibut, olives, capers, spring mix, balsamic vinegar, olive oil, salt and pepper.
Start by searing the halibut. While it sears, mix your salad—and don’t forget one special ingredient: “It’s always good to salt your salads,” says Massie… Continue Reading
Many trainers avoid addressing the topic of nutrition with clients. Top CrossFit coaches think that’s a mistake and explain how and why they broach the subject with athletes.
Alyssa Guenther thought her coach was crazy. A vegetarian of four years at the time, Guenther often felt sick—upset stomach, headaches, general lethargy. Still, when CrossFit Roots owner Nicole Christensen asked Guenther about her diet and suggested she consider adding meat—specifically via a Paleo… Continue Reading