Results for “Zone Diet”

Nick Massie of PaleoNick.com brings us a spicy breakfast pie with chorizo and plantains.

In a preheated cast-iron skillet, Massie starts cooking the chorizo before quartering the blackest plantains he can find and adding them to the pan.

“The thing I like about this dish is that maybe it’ll expose you to two ingredients that you haven’t used before,” he says of chorizo and plantains. “I recommend incorporating both of them into your diet.”

… Continue Reading

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

If you’re searching for an alterative breakfast with a kick, let chef Nick Massie show you how to create bacon-wrapped jalapeño poppers.

“It’s essentially a jalapeño popper full of sweet potatoes and shrimp and then wrapped up in bacon,” says Massie, who runs PaleoNick.com. “You can eat ’em hot or cold.

The ingredients are simple: jalapeños, sweet potatoes, shrimp, bacon, mayo and sriracha sauce.

Massie begins by cutting the jalapeños in… 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

Competitors should have a plan for their grub during competitions, Matt Chan says at this CrossFit Competitor’s Course held at CrossFit Park City.

Part 4 was originally published as a resource during the CrossFit Games season and is presented here in sequence with the other parts of the series.

“You should be able to tell somebody (what you’re eating), rather than showing up to the Home Depot Center (without) a… Continue Reading

Matt Chan explains how to create a baseline Zone Diet plan for competitive athletes and how to intelligently deviate from it in this video shot at a CrossFit Competitor’s Course at CrossFit Park City.

Only 10 percent of CrossFit Games athletes say they weigh and measure their food, Chan notes in Part 1.

“Now you may say, ‘Oh, I guess that’s not important.’ But in my opinion what that… Continue Reading

Chris Martirano goes grocery shopping every weekend. When he gets back, it’s all about cooking for the week.

“I try to prepare all my food for the entire week. That way when I come home from the gym or from work, I don’t have to worry about cooking anything or putting anything together,” says the member of Patriot CrossFit in Arlington, Va.

In Part 1, Martirano takes you through what he cooks to follow the… Continue Reading

CrossFit trainer E.C. Synkowski offers practical nutrition information to help with day-to-day choices.

In Part 5, she explains the basics of the Zone Diet to a group at CrossFit Hingham.

“What we like about the Zone … is the idea that we are assessing exactly what we’re taking in so that we can see how our performance tracks with that,” Synkowski says.

Excess protein, carbohydrate and fat will be stored as body fat… Continue Reading

At 6 foot 5 and 225 lb., Aja Barto is one of the largest CrossFit competitors.

So what does such a big man eat?

HQ trainer Pat Sherwood does a mini Q&A with the athlete from the South Central Region to find out. Barto says he begins his day by drinking two glasses of water. That’s followed by a breakfast of champions: four to five eggs, three to four pieces of some sort of bacon, an avocado and three… Continue Reading

Combining the CrossFit training methodology with a diet of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar brings “a jet stream of adaptation,” says CrossFit founder Greg Glassman.

In the pyramid Glassman created, nutrition is the foundation, with met-cons, gymnastics, weightlifting and throwing, and sport following.

“Each level builds on the level below it,” explains Nicole Carroll, director of certification. “If… Continue Reading

Rick Reifenberg’s life was perfect. Then cancer struck. He says physical and mental fortitude helped him survive.

In August 2010, everything in my life seemed to be going great. Life was good. So good, it was frighteningly close to perfect. I had just celebrated my 20th wedding anniversary, and my wife and I were raising our 10-year-old daughter together and sharing the joys and challenges of being parents. Professionally, I… Continue Reading

In this video, Tony Budding of CrossFit Media sits down with investigative journalist Gary Taubes, author of Why We Get Fat and Good Calories, Bad Calories. Through publications and lectures, Taubes tackles scientific controversies and debunks bad science. In this interview, Taubes shares some of his insights with the nutrition-conscious CrossFit community.

“Science is about trying to prove that you’re wrong,” Taubes says… Continue Reading

At the 2011 Reebok CrossFit Games, CrossFit founder and CEO Greg Glassman sat down with Fast Company Magazine to talk about CrossFit.

In this segment, Coach shares the origins of CrossFit”s dietary prescription: meat and vegetables, nuts and seeds, some fruit, little starch and no sugar.

In 1995, Glassman says he took a year off from training to travel with the founder of the Zone Diet, Dr. Barry Sears.

“We had a revolutionary message at the… Continue Reading

Intensity and movements are scalable. Jeff Barnett says you can apply the same concepts to nutrition.

Many athletes are not willing to endure a sudden change in nutrition. It’s easy for me to say they should because I know the results they can eventually realize.

However, anything a human has been doing for multiple decades is a tough habit to break. After all, I didn’t go straight from Krystal to strict Zone/Paleo. I made… 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