Sunday, July 17, 2016

Full Body Slamball + Running Workout

Good morning and very happy Monday to you! Here’s a full body running workout to kick your week off on the right foot!

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All you need for this workout is a weighted ball, such as a slam ball, medicine ball, or Xerball, and some space (or treadmill) to run.

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Wearing: Women’s Streaker Running Capris//Reebok ONE Series Tank//Reebok ZPrint//Bombas Socks (always) 

If you’re unfamiliar with a Curtsy Squat, here is a great video tutorial. You can either perform 1o reps on the right side and then 10 on the left or 20 alternating reps per round. It’s totally up to you!

Slam Ball + Running Workout

For the Push-Ups, you have the option of doing them with your hands or feet on the ball or without. Feel free to modify as needed. Same goes for the Sit-Ups. For a challenge, use your weighted ball.

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Happy sweating!!



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A Juicing Recipe For


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Weekend Link Love – Edition 409

Weekend Link Love

Research of the Week

New evidence from China is changing the story of human evolution.

Vets with PTSD may have traumatic damage to their pituitary glands.

Some criticisms of the latest epidemiology from Harvard indicting saturated fat.

A new meta-analysis concludes that taking probiotics can improve weight loss.

Nail-biters and thumb-suckers may have better immune systems and fewer allergies.

Is autism a disorder of high intelligence?

Plants can, like, totally sense electric fields.

New Primal Blueprint Podcasts

pb-podcast-banner-126

Episode 126: Dr. Glenn Livingston: Host Elle Russ hangs out with Dr. Glenn Livingston, a veteran psychologist and food consulting firm CEO. When major media outlets need an expert to talk about food addiction, bingeing, and overeating, Dr. Livingston (I presume) is often their guy.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Interesting Blog Posts

Why pregnant ladies walk like that.

Good sleep tips (that no one [but us] follows).

Sorry, sashimi fans: you’re probably a cultural appropriator and a terrible person.

Lessons we learn from training.

Media, Schmedia

This gives me some ideas for the office.

An Alaskan adventure.

Good news: major diseases are on the decline.

Everything Else

Broccoli pickers may soon be replaced by robots.

Everyone knows exercise is good for the brain. But which exercises work best?

Stress-induced cortisol spikes show up in mother’s milk, and this could be a necessary evil.

A free new database of cultural, linguistic, environmental, and geographical information for over 1400 human societies.

Some no-name is proposing sick days for poor mental health.

If you’re gonna eat insulin-spiking foods, they might as well be nutrient-dense.

Pokemon Go is making people go outside more than ever before.

Kale is the new frontier of competitive eating. “But 25 bowls of kale was not enough to fill him up. ‘I’m still hungry, I’m going to go eat some real food,’ he said, before wandering off with his shiny Kale Cup.”

Wild bulls are returning to Croatia.

Recipe Corner

Time Capsule

One year ago (Jul 17 – Jul 23)

Pic of the Week

Be careful with genetic testing.

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Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette

This arugula and peach salad is like summer sunshine on a plate! Sweet, juicy peaches are the star of the show. Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.

If you’ve cooked the whole-grain sorghum ahead of time, this dish can be assembled in under 10 minutes, which means less time in the kitchen and more time relaxing on the beach — or wherever you like to chill in the summer. The recipe serves one, so treat yourself to a light and healthy summer lunch, or double, triple or quadruple the recipe and invite your best buds over to join you.

Arugula Salad with Peaches, Sorghum, Almonds and Lemon-Honey Vinaigrette
Serves 1

Ingredients:

Lemon-Honey Vinaigrette:
3 tablespoons neutral-tasting vegetable oil (e.g., high-oleic safflower oil)
2 tablespoons fresh lemon juice (about 1/2 lemon)
2 teaspoons honey
Salt and pepper to taste

Salad:
2 cups baby arugula
1/2 cup warm cooked whole-grain sorghum*
1 peach, sliced into wedges
1/4 cup salted/seasoned Marcona almonds*
2 tablespoons Lemon-Honey Vinaigrette

Directions:

Make the vinaigrette: Combine the oil, lemon juice and honey in a small jar, and shake well to combine. Add salt and pepper to taste, and set aside until ready to prepare the salad.

To make the salad, place 2 cups of arugula on a salad plate and top with the cooked sorghum. Top with peach slices and sprinkle with Marcona almonds. Drizzle 2 tablespoons Lemon-Honey Vinaigrette on top, or to taste.

*Note: The sorghum can be cooked a day or more ahead of time and lightly warmed in the microwave before you prepare the salad. If you can’t find whole-grain sorghum, feel free to use cooked quinoa or your favorite cooked whole grain.

Per serving: Calories 480; Fat 31 g (Saturated 2 g); Cholesterol 0 mg; Sodium 275 mg; Carbohydrate 50 g; Fiber 6 g; Sugars 15 g; Protein 13 g

EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.



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For a lower-fat vers


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Honey-Balsamic Vinai


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Clean Eating Cold Brew Coffee Recipe

Clean Eating Cold Brew Coffee Recipe

First thing in the morning, as my eyes slowly open and let in the sunlight, I’m usually pretty foggy-brained. In fact, it can take me a good long while to become fully conscious. Hours even.

I’ve… Read more →



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