Results for “nick massie”

Nick Massie tells you how to prepare the perfect steak over an open flame.

It’s possible that nothing more closely ties us to our Paleolithic ancestors than cooking over an open flame.

Ever since tongues of fire licked the first piece of meat, we have craved to indulge again and again. Through the years, we have improved on the practices of our primal forefathers in many ways, but meat cooked over an open… Continue Reading

Michele Vieux of CrossFit Invictus calls them “meat lollipops.” They’re ideal for appetizers or just something quick.

“Anyone can make this—even the most bachelorest bachelor ever,” she says.

The ingredients: 1 lb. of ground beef, yellow curry powder, fresh chopped garlic, green onions, sesame oil, and salt and pepper. The beef is shaped around the skewers and can be thrown onto a grill or into the oven.

“If you have uninvited guests (and) you… Continue Reading

No, it’s not Paleo. But it’s not completely awful for you either.

“Dessert’s dessert, right? It’s a treat,” says CrossFit Invictus coach and chef extraordinaire Michele Vieux. “We’re just making the dessert a little bit better option for you so if you do want to cheat, you don’t have to feel as bad about it.”

She begins by melting a bar of 85 percent dark chocolate in a makeshift double boiler. After the chocolate melts, Vieux adds two… Continue Reading

“All right: we’re about to get fancy in here.”

Join Michele Vieux as she cooks up coconut-crusted salmon topped with grilled pineapple.

The CrossFit Invictus coach begins with a half pound of salmon. After removing the skin, she throws about a tablespoon of coconut oil in a pan sitting on high heat. Then she coats the fish using one egg and tosses it into a bowl of unsweetened, shredded coconut.

“We’re just… Continue Reading

Join Michele Vieux as she cooks up one of her personal favorites: braised cauliflower.

The CrossFit Invictus coach begins with a tablespoon of ghee, two tablespoons of fresh minced garlic, half a head of cauliflower and a dash of dried rosemary. It all goes on the stove, which is set at medium-high. Then let it sit untouched, Vieux advises.

“Resist the urge to over-stir. Just put it on there. Let it go… Continue Reading

In this Asian-inspired episode of Cooking With Michele Vieux, the CrossFit Invictus coach takes on baby bok choy.

The vegetable, Vieux explains, tastes similar to cabbage.

“They’re a little juicier than cabbage and not quite as cabbage-y, if that makes any sense,” she says. “So they’re going to take on whatever flavor you give them.”

First, she cuts the bok choy in half “in a way that we feel like… Continue Reading

On Episode 218 of CrossFit Radio, host Justin Judkins interviewed chef Nick Massie and world-champion arm wrestler and CrossFit 304 owner Travis Bagent. This episode was webcast live at 6 p.m. PDT on Wednesday, April 4, 2012.

The WOW (Workout of the Week) is from Outlaw CrossFit in Alexandria, Va.

Back squat, 20 reps (Note: this will be a single-set test. The recommendation is to use approximately 70… Continue Reading

Love eggs benedict but eating Paleo?

Michele Vieux has your solution with her baked benedict creation: in lieu of English muffins, portabella mushrooms filled with cage-free eggs and homemade Canadian bacon sprinkled with Bayou Cajun seasoning.

In Part 1, the CrossFit Invictus coach demonstrates how to make Canadian bacon at home to avoid the preservatives of the store-bought variety. Canadian bacon, Vieux says, is only one option. Substitute… Continue Reading

On Episode 217 of CrossFit Radio, host Justin Judkins interviewed cooking expert Nick Massie, as well as Jason Ackerman, who owns CrossFit Albany and Clifton Park CrossFit. This episode was webcast live at 6 p.m. PDT on Wednesday, March 28, 2012.

The WOW (Workout of the Week) is from CrossFit Complete in Midwest City, Okla.

For time:
100 double-unders
15 handstand push-ups
30 reverse burpees
50 kettlebell sumo deadlift high pulls
30 walking… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie shows how to prepare a Thai-style curry and create a week’s worth of meals.

Massie suggests “getting everything ready before you go to the stove.”

He uses 41 blocks of cooked rotisserie chicken for… Continue Reading

In his cooking series, Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie wraps bacon around sweet potatoes to make a delicious side dish.

Massie steams the sweet potatoes by wrapping them in foil and roasting them on a sheet pan for 1 hour to 1 hour 15 minutes in a 350… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie makes fine dining for the holidays easy as he prepares prime rib and horseradish sauce.

For the prime rib, he uses a 19-lb. rib roast and rinses it before trimming away some of the fat.

… Continue Reading

On Episode 196 of CrossFit Radio, host Justin Judkins interviewed CrossFitting chef Nick Massie and 2010 CrossFit Games champion Graham Holmberg. This episode was webcast live at 6 p.m. PDT on Wednesday, Nov. 2, 2011.

The WOW (Workout of the Week) is from CrossFit Amundson.

Complete the following for time:
Row 1,000 meters
75 hand-release push-ups
185-lb. deadlift, 50 reps

1:45 Chef Nick Massie is featured in a host of popular… Continue Reading

Mise en Place: CrossFitting chef Nick Massie on how to make cooking fast and enjoyable.

Food—we all eat it, and most of us enjoy it. Some look to it for comfort, while others see it strictly as fuel.

However you view food, there is one resounding truth: it can be a daunting task to learn to prepare it well. From planning a weekly menu to shopping, storing, cooking and cleaning up afterward, a lot… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie explains how to prepare and serve tuna two different ways: seared and tartar.

“If you guys are scared of fish or if you think you don’t have time to cook, then this ought to prove that wrong… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today Massie makes Thai turkey wraps.

Massie uses ground turkey for his wraps, seasoning it with salt, pepper and chili and browning it in a hot pan with olive oil. While the meat is browning, he chops garlic and adds it to the pan, then chops… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie demonstrates how to whip up a quick ginger vinaigrette.

“There’s a lot of ingredients. These might freak you out, but really it’s very simple,” Massie says. The basic rule is three parts oil… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today, he’s cooking up mouth-watering bacon spouts.

“The key with bacon—and any time you mix it with fruit or vegetable—is that you want to start the bacon on its own, let some of the fat render and then… Continue Reading

In his cooking series, Denver’s Nick Massie shows how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today’s dish is butternut squash puree and soup.

The recipe couldn’t be simpler: roast two squashes whole, clean them, and then you are ready to prepare both the puree and the soup. For the puree, use the softer squash and puree it in a food… Continue Reading

In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. Today’s dish is kalua pork.

Kalua pork is Massie’s version of roasted pork in a Hawaiian luau style. He uses a pork shoulder and roasts it at 350 degrees for several hours. For the seasoning, he rubs salt… Continue Reading