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Showing posts from July 27, 2017

CrossFit Training: How to Lose Fat with Primal

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Note: Many of you have written to me wondering about my newfound obsession with CrossFit. I’m responding to a steady stream of requests from CFers who want to do Primal but have been led to believe that the two are incompatible. Even if you have no interest in CrossFit, understand that much of the advice contained in this series also applies to people following a different training path. As much as CrossFitters claim to concern themselves primarily with increasing physical performance and work capacity across broad modal domains, they also want to lose body fat. There’s nothing wrong or superficial about that, mind you. Excess body fat is unnecessary and, depending on the quantity and location , dangerous to your long-term health . It also impedes performance, acting as dead weight. We have every reason to want to lose body fat. CrossFit is well-known for leaning people out. But there’s also a small but significant portion of people who struggle to lose body fat despite—or perhaps b

Panko Okra + Other Green Things

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I love okra! Although its texture is often named as a dislike, it’s actually my favorite part. The little bit of slime (for lack of a better word…) reminds me of chia seeds. Plus I love the okra flavor. My very old recipe for Better Than Fried Okra remains my favorite way to prepare the vegetable. Although sometimes I just grill or roast up a batch of whole pods and eat them like fries!  We brought home a huge box of leftovers from our dinner at Old City BBQ,  and I bought some okra to make as a side. Imagine my surprise when I realized we were all out of cornmeal! So I improvised and decided to try the recipe with panko instead. Turned out quite nice — and extra crunchy! Just like the old recipe , I dipped the okra pieces in egg mixed with a splash of milk, and then rolled them in the panko, which was first seasoned with pinches of smoked paprika, garlic powder, chili powder, and salt. The pieces went on a sheet pan covered in parchment paper and baked at 375 degrees for abo