Nutrition

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Nick’s Zone: Greek Freak Salad With Halibut

By Nick Massie and Jesse Kahle

In HD Videos, Nutrition

February 08, 2015

Video Article

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

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Eschewing the Fat

By Andréa Maria Cecil

In Coaching, Nutrition

February 03, 2015

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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

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In HD Videos, Nutrition

January 30, 2015

Video Article

In these chilly winter months, nothing hits the spot like a bowl of hearty chili. Nick Massie of PaleoNick.com brings us this simple recipe to warm your soul—and your belly.

“Nothing says ‘warm me up’ like a bowl of my chipotle chili with butternut squash and bison,” Massie says.

You’ll only need one pot and these fresh ingredients: butternut squash, onions, bell peppers, tomato puree, diced tomatoes, garlic, olive oil, bison, chili powder… Continue Reading

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In HD Videos, Nutrition

January 22, 2015

Video Article

Chef Nick Massie shows us how to create a simple, delicious and balanced one-pot meal: chuck-wagon brisket pot roast.

“We’re going to enter the Zone once again with this super-simple slow-cooker pot roast,” says Massie, who runs PaleoNick.com.

To get started, you’ll need turnips, carrots, onions, celery, chicken stock, salt, pepper, Italian seasoning, granulated garlic and beef brisket.

Massie begins by seasoning the top and bottom of the meat with salt and pepper. Next, he… Continue Reading

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The Death of Diversity

By Chris Cooper

In Nutrition

December 17, 2014

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Has the quest for perfect produce set us up for catastrophic losses when disease strikes?

(Corrects to clarify that fungicides, not herbicides, are used to control scab in apples.)

Food is naturally diverse, and crops protect themselves from disease and predators through tiny genetic differences. When rice grassy stunt virus threatened to wipe out rice paddies from India to Indonesia in the 1970s, its advance was halted when a resistant… Continue Reading

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Seasons in the Abyss?

By Emily Beers

In Coaching, Nutrition

December 14, 2014

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Every year, people gorge themselves over the holidays and derail their diets. Does it have to be this way?

Three-time CrossFit Games athlete Ben Stoneberg is a cheater—a cheater on his diet during the holidays.

In fact, the athlete—whose fans call him “Stone Cold” Stoneberg—allows himself a couple of cheat days each week in the year, making the Christmas season an extreme version of standard operating procedures.

“I love food so I take full advantage when it is… Continue Reading

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Cleansed or Conned?

By Hilary Achauer

In Nutrition

October 17, 2014

PDF Article

A look inside the juice-cleanse trend.

Teresa Godfrey (not her real name) wanted a break.

She’d spent the last few months eating too much and drinking more than usual, and she was feeling the effects of that excess. And she really wanted to lose 5 lb.

To jumpstart her healthy habits and drop some pounds, Godfrey decided to do something drastic. Each day for three days, she would drink six brightly colored… Continue Reading

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Trust Your Taste Buds

By E.M. Burton and Steve Gillanders

In Nutrition

July 02, 2014

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Want to know if your favorite fruits and veggies are packing more nutritional bang for your buck?

You already have a way to tell: your palate. Over 10,000 taste buds in your mouth are each equipped with 100 to 150 taste cells that send messages to your brain about the chemicals in your food as they dissolve in saliva. But can you tell if a food is more nutritious by tasting it?

Using 10 different navel oranges, from organic and… Continue Reading

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