Three Things to Anwer Before Braving the Grocery Store:
7 Things to Reduce Mindlessly Munching Through SIP
Whether coaching a food company on innovating a new food or drink or coaching athletes developing a personalized nutrition plan, it all begins with purpose.
I had big plans for posting Boston Marathon fueling strategies to share with you. Times however change fast and while my pivot feels slow and overwhelming, here we go: Home School Nutrition Lesson of the Day: Allergies vs Intolerances
When we left the hospital the instruction was “do not let him catch a cold or be around anyone with a cough, cold sore, or runny nose for two years. If someone tells you it is just allergies, don’t believe them”.
Holiday Eating Survival: Worried about holiday overeating? Dreading the physical exhaustion and food remorse that seems to flow from party to party? STOP THIS INSANITY!
Personally I never travel with anything less than three organic apples, a bag of almonds, an energy bar, and my refillable water bottle!
Truth be told, I don’t like the term superfood but after doing a deep dive on the nutrients naturally occurring in milk, I felt the term was well-deserved. I did this deep dive on behalf of my client, Clover Sonoma Dairy. Trust me when I say that if the facts did not support milk as a source of naturally occurring nutrients with only three ingredients, I would not be writing this article. Dairy has been getting a bad wrap with the increasing popularity of plant-based alternatives, but dairy (more specifically milk) is a highly overlooked superfood that is not easily substituted. This distinction, superfood, is often reserved exclusively for brightly colored fruits and vegetables. Fruits and vegetables are certainly deserving, but after my in-depth analysis of the nutrients in milk, I believe dairy to be extremely underrated. I am actually embarrassed to have not given milk more credit, although I have long been a supporter of milk as an optimally-formulated-by-nature recovery drink due to its beautifully proportioned carbohydrate and protein profile. In an airport with …
Back in May, I started ramping up the running miles. The snow had (mostly) melted and it was time to get base miles in for summer running adventures. By the end of May a starting feeling run down, worn out, and just wasn’t recovering from even short runs. My first instinct was “panic”. “What is wrong with me? Chronic fatigue? Adrenal Insufficiency? Imbalanced hormones?” I had already spent the winter not running and focusing on replenishment of nutrients, muscles, and rest. As I struggled through a twelve-mile Memorial Day run with my new running group, The Donner Party Mountain Runners, I felt like I had no energy and picking up my legs was more work than it should be. “Should I be on the gluten-free diet after all? Am I pre-menstrual, low on vitamin D? There is no way I am bonking! I eat plenty of carbohydrates daily and during my runs.” Or do I? I am a fueling expert. I know what I need and how often. At least that is what I have …
After eighteen years of overseeing the nutrition integrity and efficacy of the Clif Bar and Company sports performance foods made to keep runners and other athletes moving, Brendan Leonard’s account of his careful consideration of an apple fritter as fuel during his marathon intrigued me. First of all, I believe good donuts to be one of the most fun foods on the planet. I kind of consider myself a careful connoisseur of good donuts. I am not one to get excited about meals and food in general. It is all sort of just nourishment to keep me doing what I love at this point. Donuts, however, get me excited. Not just any donut though. Grocery-store, air-puffed, raised, and glazed are not worth the dough. Donuts made at a bakery with some intention on tasting good are a whole other story. Despite the legacy of “donut killer” I left behind at CLIF, it was never my intention to remove donuts from the breakfast menus for the weekly (formerly known as “Bagels and Donuts” meetings). I SAID …