This is an article that sounds weird on the surface but makes sense at a personal level (although I am not an Olympic-level rower). It uses Olympic rower Alan Campbell (huge fan – bronze in the single in front of his home crowd – showed tremendous heart) to demonstrate a point about elite athletes ignoring dental health.
I think there is an aspect that is ignored in the article. When you are on a periodized training schedule, the last thing you want to do is take time to go to the dentist and schedule recovery. I lived with a cracked tooth for 2 years because I just “never got around to it” and it wasn’t a priority vs. getting in another workout. It’s less about sugary sports drinks (don’t touch them) and more about time management of an issue that doesn’t directly affect athletic performance until it blows up into an infection, in a population that is used to living with pain.
Interesting read though.
I follow and respect Laird Hamilton, not only because he is a stand-up paddling pioneer, but also because he’s a guy around my age who looks great, is at the top of his game, and clearly puts his family first.
I like his recent post about nutrition – it’s less than one page long, summarizes the key points of change that will make the biggest difference for most people, and, importantly, is realistic in terms of “less” and “more", rather than being absolutist and hiding behind pseudo-science, as so many nutrition experts do in the CrossFit world.
As you know I am not a Paleo fanatic, but I am happy when something I like anyway just happens to be Paleo and tasty at the same time. I also know that if you read books by Tim Ferriss, Rich Roll, and Loren Cordain, they advocate eating some of the same things every day as a strategy for good nutrition.
I’ve had great experience eating lunch based on the same basic recipe almost every day, but with local, seasonally differing ingredients that introduce constant variation every week. I call it “dog food.” I never measure the ingredients – I just throw a bunch of stuff in the pot and it comes out great, but a little different, every time. The basic formula is:
- Some type of leafy greens (chard, kale, spinach, brussels sprouts, bok choy…)
- Some type of oniony thing (onions, shallots, leeks…)
- A few mushrooms (optional – any type)
- Something chunky other than potatoes (turnips, rutabagas, carrots, celery root, kohlrabi…)
- A ground/shredded protein (ground turkey, chicken, etc)
- Coconut oil or butter
- Water, sea salt, and spices
- Use lentils or quinoa to thicken, if desired
One of the best ways to embrace this constant variation is to join a CSA (Community Supported Agriculture). I belong to the Purple Dragon CSA in New Jersey, and this means I get a big box of local, seasonal produce every two weeks. There are usually a bunch of things that only Dad will eat – mutant leafy greens, strange vegetables such as celery root and rutabagas, and this time of year tons of oniony, cabbagy winter vegetables that it’s tough to eat in quantity. The other key to this approach is to be fortunate enough to live near Trader Joes! TJ’s frozen section is a gold mine of organic produce, and the selection changes all the time.
So Dad becomes the human composter. For example, today’s batch consisted of:
- 3 huge bunches of chard
- 2 onions
- A big, ugly, hairy mystery thing that turned out to be celery root
- A leftover handful of raw cranberries from Thanksgiving
- Organic ground turkey and chicken
- Sea salt (Trader Joe’s is from NorCal, I also like Celtic and La Baleine)
- Organic raw coconut oil from TJ’s (maybe 3 Tbsp? I just wing it).
- A little garlic
- A few shakes of Cayenne pepper and Turmeric
- Some water or chicken broth
I threw it in the big pot and let it all cook for 30 minutes. It came out great and will last for 3-4 days. It’s Paleo (some may debate the lentils and quinoa) packed with protein and leafy greens, and tastes fabulous.
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,community supported agriculture
I came across this blog post recently on the IF Life blog. First of all, I am not an intermittent faster by any means. But I would probably classify myself as a boring eater for many of my mid-week meals, especially for lunch. The Trader Joe’s 5-minute shopping approach described in this post perfectly describes my shopping approach. I am the guy microwaving canned salmon over frozen broccoli in the office lunch lounge. My favorite lunch when working from home is to simply grill a piece of fish with sea salt and pepper and have it with a sweet potato. It is not boring to me, it is perfect. Interestingly, Tim Ferriss gives some of the same advice in The Four Hour Body…one of the secrets to staying lean and strong is to eat the same meals often as long as they involve protein and vegetables and you never get sick of them. Don’t get me wrong, I love to cook. But when time is limited I fall back on the old Kelly Johnson adage, “Keep it Simple, Stupid!”
Some of my favorite simple lunches:
- Trader Joe’s grilled chicken strips over organic frozen broccoli florets, with a few cooked tomatoes and tabasco sauce.
- Simple grilled fish (coconut oil, lemon juice, sea salt, black pepper) with a sweet potato.
- Two hard-boiled eggs with a grapefruit.
- Canned sardines or mackerels with a bag of pre-washed cauliflower florets or carrots.
- Ground turkey hash with chopped onions and kale or collards (prep in advance for the week).
- Turkey meatballs with pretty much any vegetable and some hot pepper flakes – sometimes I throw in some pre-cooked wild rice if I’m doing heavy interval training.
All of these are cheap, easy, and healthy, and some might even be paleo
Trader Joe’s is the mecca for all of these, and I can usually stock up for the week for under 50 bucks.
Even though I am not a chef, I am looking forward to reading Tim Ferriss’ upcoming book The Four-Hour Chef on my Kindle for Windows Phone. As you know, I enjoyed his previous book, The Four Hour Body. His perspectives on fitness, nutrition, kettlebells, ice baths, and Crossfit Endurance were well-written and spot on with my mindset in many areas. Based on that experience, I also read his first book, the Four Hour Workweek, and found it to be similarly intriguing and well-written. I enjoy cooking even though I have never been formally trained. Tim is one of the most engaging authors I know, and I congratulate him on his new release!
Technorati Tags: tim ferriss
,the four hour body
,the four hour workweek
,the four hour chef
Today my project is rebuilding all the storage in my garage. How boring. So while eating an awesome “accidentally paleo” lunch of ground turkey, onions, and collard greens from my Purple Dragon CSA box, I took a look at the Battle of the Paddle, which I guess is like the Head of the Charles of SUP. Amazing. A couple of years ago I decided to learn SUP because it was this weird new thing that nobody had ever heard of, but seemed like a great core training supplement for rowing. Now I look at the scene on Doheny and there’s thousands of people there. Great to see so many people adopting the sport, and great to see all these new businesses trying to keep up with demand. Perhaps our “jobs plan” should be to have Laird promote a new sport!
Every so often I search the Windows Phone app marketplace for terms such as Crossfit, paleo, and rowing to see what’s out there. I discovered a suite of apps from SK Todd for Windows Phone that give you randomized paleo food choices based on Robb Wolf’s guidance. I am not a strict paleo guy, but I do enjoy certain lean non-red meats and vegetables combined in unusual ways with exotic spices. I enjoyed this food long before “paleo” was coined, and still do. So the Paleo Food Matrix is an interesting and simple app to mix it up for lunch. I just click through the choices until I get a meat I actually eat, then combine it and cook it up. Great job SK Todd!