Fuel

You are what you eat!
We hear just as many questions about nutrition as we do about CrossFit.  Many people have voiced concerns that the Zone and the Paleolithic diets can seem both difficult and restrictive in nature.  Others have said that they don't know how feasible it would be to cook for the whole family, while staying within the confines of these dietary constraints.  We're here to help.  This blog is dedicated to supporting our community on its path to elite fitness by developing the most overlooked portion of fitness - nutrition!

Sure, an athlete may have a sub 3 minute "Fran", or 20+ round "Cindy", but if she isn't controlling her hormone levels through the drug we call food, she isn't realizing her full fitness potential.  When an athlete gets his dialed in, he will experience positive changes in health, energy, and sense of well being, while shredding fat, packing on muscle and optimizing physical performance.  Your nutrition will amplify or diminish the effects of your training efforts.  That's why we're here - to provide you with the results you seek.

We'd like for you to use this blog as a resource for recipes, ideas, or as an opportunity to share your successes.  Have you had a particularly good week of strict Zoning?  Tell everyone!  That's something to celebrate.  Have you had a bad week?  Tell us all about it, as our community is a supportive one.  If you have a recipe you love, send it to us with a picture of you eating it.  We'll try it and if we survive, we'll post it here.  Together we can make this so much fun - but you can't be a part of it unless you get involved.  So do it - NOW!

Resources:

Journal 21 Download Cfjissue21_May04 (The block bible)

Robb Wolf's shopping guide Download Shopping-food

CF Journal 15 Metabolic Derangement Download 15_03_Nutrition_Full_Issue

Link to the Performance Menu Cookbook Volume 1

Link to the Performance Menu Cookbook  Volume 2

Free Recipes from Performance Menu 

The Paleo Diet 

Sunday 160626

6 Rounds
With a 3:00 minute clock
8 Dumbbell power cleans 40#(25#)
10 Push ups
15(12) Calories on the rower
Rest remainder of the time
*Score is slowest round

Post score to comments or BTWB

A little breakfast update!

A little breakfast update!

BREAKFAST TACOS… WHAAAA????

These are simple ingredients and easy to eat because they are contained in a delicious naturally gluten-free corn tortilla (you could easily substitute a paleo version).  You can see the full recipe here

Ingredients

  • 3 eggs or 4 egg whites, whisked
  • 2 green onions, chopped
  • 1/4 cup zucchini, chopped
  • 1 cup baby spinach
  • 2 corn tortillas
  • 1 Tbs. cotija cheese (can sub parmesan cheese)
  • 2 Tbs. salsa verde (we like the one from Trader Joe’s)
  • 1/2 small avocado

Instructions

  1. Coat a nonstick pan with olive oil cooking spray and place over medium-high heat. When hot, add the green onions and zucchini. Let saute 3-4 minutes. Add the spinach and cook an additional minute. Add the eggs and let the bottom set. Flip over and let other side set.
  2. Heat the tortillas over an open flame to get a little char on them. Fill each tortilla with half of the egg mixture, followed by the salsa verde, cotija cheese, and avocado.

Macronutrient breakdown (recipe yields 2 servings)
Calories: 407 (whole recipe using egg whites)Fat: 21g
Pro: 21g
Carb: 36
Fiber: 12g

VERVE UDPATES

Thank you to everyone that made it out to the Outing!! We have such a great community and we are continuously reminded of that every time we get together!

 

Sunday 160619

For time:
Run 400 Meters
Run 400 Meters backwards
Run 200 Meters
Run 200 Meters backwards
Run 100 Meters
Run 100 Meters backwards

Post time to comments or BTWB

Sweet potato as a vehicle for a burger?? yes please!

Sweet potato as a vehicle for a burger?? yes please!

I would like to take a second and thank BETTY ROCKER for the idea of using sweet potatoes (and other items) as a vessel for meat.  Betty has some great recipes above and beyond this recipe that utilize different food delivery vehicles.  Check out her blog and the full recipe here

Sweet Potato Sliders
Yield: 2-3 servings
You will need: knife, cutting board, baking sheet, grill or saute pan, spatula or tongs

INGREDIENTS

1 large sweet potato
1 large yellow onion
1 lb ground buffalo (or beef)
Fresh basil and thyme
Chunky salt
Olive oil

INSTRUCTIONS

1. Chop Sweet potatoes cross-wise into even sized discs

2. Preheat your oven to 350. Lightly coat a baking sheet with olive oil and lay out your sweet potatoes. Top them with a little oil. Bake for 40-50 minutes, or until pierced easily with a fork.

3. Slice 1 onion into even sized discs.

4. Grill or sear onions in a little olive oil until browned.

5. Make burger patties that match the size of your sweet potato discs. Grill or cook them to desired done-ness.

6. Rough chop fresh basil. Remove thyme from stems.

7. Assembly your sliders as shown!

Sunday 160612

21-15-9 Reps for time:
Power clean, 115#(75#)
Push jerk, 115#(75#)
Front rack lunge step, 115#(75#)

Post time to comments or BTWB

Avacado Caprese salad!

Avacado Caprese salad!

Summertime is officially upon us, not just by date, but by HEAT!!!  This is an easy salad to throw together for a party or if you need some delicious carbs in your day.  You can see the full recipe here

AVACADO STRAWERRY CAPRESE – ohsheglows blog

Ingredients:

  • 1/3 cup (80 mL) balsamic vinegar
  • 1 cup (135 g) hulled and sliced strawberries
  • 1 cup (160 g) grape or cherry tomatoes, halved
  • 1 medium ripe avocado, pitted and diced
  • 1/3 cup (8 g) loosely packed basil leaves, chiffonade cut
  • 1 1/2 teaspoons extra-virgin olive oil
  • Pink Himalayan salt or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Toasted sesame seeds or chopped pecans, for serving

Directions:

  1. In a small saucepan, bring the vinegar to a simmer over medium heat. Once the vinegar starts to simmer, reduce the heat to medium-low, and simmer for 6 to 10 minutes, uncovered, until the vinegar thickens, and reduces in volume by half. Set aside.
  2. Meanwhile, add the strawberries, tomatoes, avocado, and basil into a large shallow bowl.
  3. Drizzle on the oil and gently toss until the veggies are coated. Season generously with salt and pepper and toss again just briefly.
  4. Scatter on your desired amount of toasted seeds or nuts. Drizzle on all of the balsamic reduction.
  5. Serve immediately. This salad is definitely best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours if necessary.
VERVE UPDATES:
– GOOD WORK TO EVERYONE THAT COMPETED IN THE CHERRY CREEK THROWDOWN SATURDAY!! That sandbag work looked brutal.
-More Ververs are competing today in the Throwdown, check the CrossFit Verve Social page for heat times!

 

Sunday 160529

Every 3 minutes on the 3 minutes x 5 rounds:
Calorie row, 15(12)
25 Double unders
10 Ab-mat sit-ups

Post times to comments or BTWB

Good food, clean grill, good times!!

Good food, clean grill, good times!!

This weather is great for BBQ’ing.  If you have not tried foil packets for the grill yet, you are missing out.  The foil pouch is a convenient way to keep food moist, the contents from falling between the grates, and your grill cleaner!  Here is a great healthy recipe for your grilling this weekend.  You can see the full recipe here

Ingredients

  • 8 aluminum foil sheets large enough to wrap around one chicken breast
  • 4 (4-ounces each) boneless, skinless chicken breasts
  • 1/2-cup barbecue sauce (use your favorite)
  • 1 zucchini, sliced into thin rounds
  • 1 red, green or yellow bell pepper, cut into thin strips
  • 8 asparagus spears
  • salt and fresh ground pepper, to taste
  • extra virgin olive oil

Instructions

Preheat the grill to medium-high heat.
For each foil pack, prepare two sheets of aluminum foil; place the sheets one on top of the other for durability.
Place one chicken breast on each stacked pair of foil sheets; season with salt and fresh ground pepper.
Brush each chicken breast with 1 to 2 tablespoons barbecue sauce.
Divide equally and arrange vegetables around each chicken breast; season with salt and pepper.
Drizzle chicken and vegetables with little olive oil.
Fold the sides of the foil over the chicken, covering completely; seal the packets closed.
Transfer foil packets to the preheated grill rack and cook for 20 to 25 minutes, or until done, turning once.
Chicken is done when thermometer reads 165 F.
Allow the chicken to rest for a few minutes.
Serve.

Nutrition
Calories: 320 cal
Fat: 12.2 g
Protein: 34.8 g
Fiber: 2.4 g

VERVE UPDATES:

-Please take a moment this weekend to not only celebrate our freedom, but take a moment to show appreciation for those who have given the ultimate sacrifice for that freedom.

Sunday 160522

7 Rounds for time:
10 Sumo deadlift high pulls 95#(65#)
10 Ring dips

Post time to comments or BTWB

Paul and Clancy taking CPR class very seriously. You should all feel much safer now.

Paul and Clancy taking CPR class very seriously. You should all feel much safer now.

BROWNIES!!! 
Why are these brownies awesome?  Two reasons: #1 they don’t require baking so you don’t have to heat up your house on these hot summer days and #2 they are made of all natural ingredients + vegan so won’t blow your macros!  You can see the full recipe here

ULTIMATE UNBAKED BROWNIES

Ingredients

  • 2½ cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 6 tbsp cacao or cocoa powder
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp water
  • 1/4 + 1/8 tsp salt
  • 1/4 cup cacao or cocoa powder
  • ¼ cup pure maple syrup (or raw agave)
  • 2 tbsp vegetable or melted coconut oil
  • 1/2 tsp pure vanilla extract

Instructions

Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.

Macronutrient Breakdown

 

  • Calories: 140
  • Fat: 7g
  • Carbohydrates: 20g
  • Protein: 3.5g
  • Fiber: 3.5g

 

 

Sunday 160515

As many rounds as possible in 10 Minutes of:
30 Double Unders
10 Dumbbell shoulder to overhead 40#(25#)

Post reps to comments or BTWB

We could not be more excited or proud of Emily as she goes into her last day of competition at Regionals!! NICE WORK! photo courtesy of crossfit.com

We could not be more excited or proud of Emily as she goes into her last day of competition at Regionals!! NICE WORK! photo courtesy of crossfit.com

What do you call cheese that isn’t yours??  NACHO CHEESE:)  WOW, that was a Gouda joke!
Mexican food is a weakness for me, and this would make a great lunch item.  You can see the full recipe here

LOADED NACHO CHICKEN TOSTADA

Ingredients:

  • 4 tostada shells
  • 1/4 cup shredded cheddar cheese
  • ½ cup reduced fat shredded Mexican blend cheese (I used Sargento)
  • 1/2 cup mashed avocado (about 1 small)
  • 1 medium lime, halved
  • Kosher salt
  • 1 cup chopped tomato
  • ¼ cup chopped white onion
  • 2 tablespoons chopped cilantro
  • Freshly ground black pepper
  • 7 ounces cooked boneless, skinless chicken breast, cubed*
  • 1/3 cup canned drained black beans, rinsed
  • 1 jalalpeno, sliced thin
  • 2 tbsp sliced black olives

Directions:

  1. In a small bowl, combine the cheeses.
  2. In another small bowl, combine avocado, juice from half the lime, and a pinch of salt.
  3. In one more bowl, combine tomatoes, onion, cilantro, juice from the other lime half, ¼ teaspoon salt and black pepper, to taste.
  4. To assemble: Layer each with 1/3 cup chicken, 1 tbsp black beans, and sprinkle with 2 1/2 tbsp cheese. Broil for 2-3 minutes or until the cheese is melted. Top each with a dollop of avocado and a spoonful of the tomato salsa, jalapeno black olives. Top each with a small sprinkle of salt.

Nutrition Info
Yield: 4 Servings, Serving Size: 1 tostada

  • Calories: 299
  • Total Fat: 14.5g
  • Carbohydrates: 19g
  • Protein: 24g

VERVE UPDATE:

-Emily should be competing around 11:50am and 3:35pm.  Tune in to games.crossfit.com and cheer her on!!!

 

Sunday 160508

For time:
50′ Handstand walk
10 Toes to bar
40′ Handstand walk
15 Toes to bar
30′ Handstand walk
10 Toes to bar
20′ Handstand walk
15 Toes to bar
10′ Handstand walk
10 Toes to bar

Post time to comments of BTWB

Breakfast burritos!!!

Breakfast burritos!!!

BREAKFAST BURRITO!!
I and many other people at the gym are on the perpetual hunt for the perfect breakfast burrito!! (if you have any suggestions, leave them in the comments).  Since we are adults and can’t go someplace different every day to find it, we must learn how to make one on our own!  The recipe below, from fitfoodiefinds.com would be great for a Sunday prep day, throw them in the freezer and pull them out when you need one.  You can see the full recipe here.

**For those tracking your macros, the fat is pretty high. Easy ways to get it down would be to use turkey bacon instead of regular bacon and 2 egg whites instead of one full egg.**

Ingredients
  • 8 eggs, large
  • splash of milk
  • 1 tablespoon EVOO
  • 1 tablespoon minced garlic
  • 1 red pepper, finely minced
  • ½ red onion, finely minced
  • 4 piece of thick-cut bacon, cooked until crispy
  • salt and pepper, to taste
  • 4 Flatout Flatbreads (Multi Grain with Flax)
Instructions
  1. Place EVOO and minced garlic in a medium sauce pan. Turn to medium-high heat and cook until oil is heated. In a large bowl, whisk 8 eggs and a splash of milk. Set Aside.
  2. Add in red pepper and onion to the pan and sauté for a few minutes or until onions begin to turn translucent. Then, add in eggs and sauté for 3-5 minutes or until cooked.
  3. Place ¼ of the egg mixture and a piece of cooked bacon.on top of a Flatout Flatbread. Then, sprinkle with cheese. Wrap tightly. EAT.

Macronutrients:
Servings (makes 4 burritos)
Fat: 20g  ***substitute
Protein: 25g
Carb: 22g
Fiber: 9g

Sunday 160501

As many rounds as possible in 5 minutes of:
10 Medicine ball clean
10 Lateral jumps, 24″(20″)
Rest 2 minutes
x 3 rounds

Post time to comments or BTWB

Phoebe and Dave partnering up for some heavy deadlifts! Than you to everyone who participated yesterday.

Phoebe and Dave partnering up for some heavy deadlifts! Than you to everyone who participated yesterday.

SLOW COOKER PULLED PORK! – A whole lot of protein!

Do you need more protein in your day??  This is a great way to get lots of it in a delicious, bbq-covered vehicle.  You can see the full recipe blog here

INGREDIENTS

1 cup chopped celery
1 cup chopped onions
1 cup ketchup
1 cup barbecue sauce
1 cup water
2 tbsp vinegar
2 tbsp Worcestershire sauce
2 tbsp brown sugar
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 lbs boneless pork roast

DIRECTIONS

Combine all ingredients except roast in the slow cooker.
Add the roast.
Cover, cook on high for 6-7 hours.
Remove the roast.
Shred the meat, and return it to the sauce.
If desired, thicken the sauce by simmering on the stovetop.
Great for making sandwiches or using in other recipes.

It is May 1st!  I am working on some 30 days goals, including some nutrition goals and some gym goals.  What are some of the challenges you have regarding nutrition and fitness?  Maybe, by putting them here, we can work towards solving them together!

 

Sunday 160424

5 Rounds for time:
100′ walking lunge
15 Overhead squat, 95#(65#)

Post time to comments or BTWB

YEAH BUDDY! Fries and almond butter, a spectacular marriage.

YEAH BUDDY! Fries and almond butter, a spectacular marriage.

FRIES!! YES….. FRIES!

Found this sweet and salty snack on the Life of Riley site, where apparently you can not only find nut butter but great recipes too.  These look fun and innovative, like no fry set-up I have ever seen.  You can see the full post here

Ingredients:
1 large butternut squash
1 Tbs coconut oil 
1/2 Tbs cinnamon
1/2 Tbs nutmeg 
Sea Salt and pepper to taste
1/3 cup Life of Riley Almond Butter
1/4 cup almond milk 
2 Tbs honey 

Directions:
1. Pre-heat oven to 400 degrees and line a baking sheet with parchment paper. Set aside. 

2. Cut the butternut squash in half and remove the seeds. Then peel the outside. Finally cut the squash into stick shapes, about 1/2 inch thick. 

3. Place the squash sticks in a row on the lined baking sheet. 

4. Heat the coconut oil in a small sauce pan until melted. Using a coasting brush lightly coast the squash sticks. 

5. Sprinkle the cinnamon and nutmeg on top. Then add salt and pepper to taste. 

6. Place in the oven and bake for about 30 minutes, or until desired crispiness.

7. In a medium bowl, add the almond butter, almond milk and honey. Whisk until well blended. 

8. To serve place the squash fries on a plate and drizzle the almond glaze. Finish with a bit more sea salt. 

VERVE UPDATES

-One more week of free Sprint classes.  If you are enjoying them, send Danni an e-mail letting her know you want to add it.
– The sign-up sheet will be up tomorrow for our TEAM UP FOR EMILY competition!  Get your team together and have some fun.  The competition will be over by 11am, so you have the rest of your Saturday to do non-team fun stuff.

-YOGA……TODAY…….11am…….ENOUGH SAID.

Sunday 160417

21-18-15-12-9-6-3 Reps for time of:
Box jump, 24″(20″)
Ab-mat sit-up
*Perform 1 legless rope climb after each round

Post time to comments or BTWB

Not much can compare to Pippa's meatloaf from last week, but this is a close second!

Not much can compare to Pippa’s meatloaf from last week, but this is a close second!

Well, last week I saved some time and ordered Chef Pippa Taylors weekly meal of Turkey Meatloaf and Roasted Carrots!  It was amazing and I could eat it every meal.  Being as how that is not possible, I attempted to surf the interwebs to find a close second.  The recipe below is what I found, you can see the full post here.  If you want to get in on future orders of Chef Pippa Taylor’s meals, go to this link and you won’t regret it.

Ingredients:

  • 1/4 cup plus 2 tbsp ketchup (I use organic)
  • 2 tsp worcestershire sauce
  • 1/2 small onion, minced
  • 1 tsp olive oil
  • 1.3 lb 99% lean ground turkey
  • 1/2 cup seasoned breadcrumbs (I use 4c Whole Wheat)
  • 1 egg
  • 1 tsp marjoram
  • salt to taste

Directions:

-Preheat the oven to 350°. In a small bowl combine 2 tbsp ketchup with worcestershire sauce.
-Saute olive oil and onion on low until translucent, remove from heat.
-In a medium bowl mix turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram. Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
-Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.

VERVE UPDATES:

  • SPRINT STARTS MONDAY!!  5:45 am / 5:15pm / 6:15pm.  Come and try it out!
  • FREE INTRO CLASS for both regular classes and Sprint Tuesday, April 19th @ 7pm!!  Let your friends know.
  • We will have further info in a future post, but you may have noticed that we have a SQUARE SYSTEM in the merchandise room.  You will now need either cash or a credit card to make purchases for any goods, you no longer need to sign out items.  Ask a Danni or a trainer for a HOW-TO on how to use it:)