Nick Massie of PaleoNick.com brings us slow-cooked ribs and sweet potatoes. Watch as he takes a meat-and-potatoes combo and makes it Zone-worthy.
“Three-block portions that are tough to beat,” Massie says. “It’s the meal that I call ‘ribs and sweets.’”
Start by preparing the ribs because they’ll take the longest to cook. Massie bottles his own rub—Paleo Nick’s Super Radical Rib Rub—but he’s got a spice recipe for dressing… Continue Reading
July 31, 2015
San Francisco becomes first city to require warning labels on soda while local university seeks long-term deal to put sugary beverages in front of students.
It’s in our homes; it’s in our universities. It lurks in the corners of our children’s schools, and it won our loyalty with its pocketbook and a mountain of sugar.
It’s Big Soda, and it’s got us right where it wants us: addicted.
Recently, San Francisco decided to do something about it.
June 23, 2015
This article was originally published May 1, 2004, as “CFJ Issue 21: Zone Meal Plans.”
Practicing CrossFit without any regard to nutrition is similar to only having “one oar in the water,” according to CrossFit Founder and CEO Greg Glassman, who authored this article. Sound nutrition, obtained from a high-quality diet in optimal quantities—as determined by the individual—provides the necessary foundation for continued progress and maximum adaptations from the program.
Diet is paramount to… Continue Reading
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… 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… Continue Reading