Friday, August 18, 2017

Quick Trip to Falmouth + Date Night at C Salt Wine Bar

Hi, guys!

On Thursday morning, Qman ended up sleeping till about 7:15 AM, so when he came into our room, Mal and I didn’t know what was going on. Recently, we’ve had a lot of super early mornings (and middle-of-the-night wake-ups), so him sleeping that late was quite the nice surprise!

Once we were up and ’em, I realized that Mal and I needed to divide and conquer if we wanted to get ourselves out the door on time. I had planned to go to CrossFit and he had a tee time with one of his friends for golf, so he walked Murphy and I got Quinn ready for school.

After I dropped Quinn off at school daycare, I headed to CrossFit for a work out. This one was pretty brutal. It was all-out, high-intensity, and my legs were screaming for mercy. Holy cow. All of those wall balls, snatches, rowing, and box jumps definitely caught up with me!

Back at home, I took a quick shower and then finished filling our clean out bag from thredUP. When I went to snap a photo, Murphy got his big ol’ pug butt right in the way.

Take two.

Before I left the house, I ate a Oikos Triple Zero coffee yogurt, which is the perfect refuel snack since it has a good amount of protein and carbs per container.

Then, I packed up my things and headed to the Capital One Café to get to work.

As soon as I arrived, I ordered a decaf double shot of espresso and then added a splash of cream. Delicious!

With espresso in hand, I got right to work. Somehow, my to do list has grown to three pages. Oy. Around noon, I broke into my lunch, which was leftover veggies, rice, and ground chicken from the fridge.

A few hours later, I snacked on a rice cake with Wild Friends protein + vanilla almond butter.

The day definitely flew by and, before I knew it, it was time to pick up Quinn from daycare.

Back at home, Mal and I quickly got ourselves ready to drive down to the Cape to pick up my bib for the Falmouth Road Race.

An hour later, we were at the expo!

The nice folks from Health Warrior hooked me up with a bib again, so, of course, I had to go by their booth to say hello and THANK YOU.

I’m so excited to run with the Health Warrior team again.

I’ll be sporting some Health Warrior gear on race day, so if you’re running and see me, please say hello! 🙂

Mal and I spent a little time at the expo and then we headed out in the Falmouth to find somewhere to eat dinner. The sign below caught my attention. Hello, wine bar!

As soon as we walked into C Salt Wine Bar & Grille, we knew we had made a good decision. It was totally packed on a Thursday evening,! And when we asked for a table for two, the hostess said they were completely booked up for the evening. Luckily, there were two open seats at the bar, so things worked out for us! 🙂

The bartender was really friendly and made a bunch of white wine recommendation for me. It end up being kind of like a mini tasting!

I ended up picking an incredible French white wine – it was clean, crisp, and mineral-y. Loved it.

Our seats at the bar we’re actually right in front of a big bin of fresh oysters, so, obviously, we needed to order some.

But first, oysters.

The Charred Spanish Octopus on the menu immediately caught my attention. The combination of ingredients just sounded so interesting, I had to order it.

The octopus was something that I might not usually order, but I’m so glad that I did. All of the different flavors and textures were phenomenal together. Mal and I also shared an order of truffle fries, which, of course, were amazing.

Mal and I were satisfied after dinner, but then we saw the dessert menu. Holy cow, the “Cake in a Jar” just had to happen.

Oh my gosh, it was heaven in a jar. I’m so glad that I saved room in my extra stomach for this caramel cake deliciousness. It was quite the sweet ending to the evening!

Questions of the Day

Anyone running the Falmouth Road Race this weekend?

Do you have an extra stomach for dessert?

 

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I Simply Could Not Accept the “You’re Just Getting Old” Excuse

It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!

In the summer of 2012, I was like the vast majority of people (and doctors, for that matter)—entirely ignorant of the role nutrition plays on health. Little did I know how absorbed I’d become in the burgeoning ancestral health movement. In fact, if someone were to have told me then that I’d be a health coach by 2016, I would’ve laughed in their face and rolled my eyes, slowly backing away.

However, I’ve always had a passion for science and how it should shape spirituality. This passion led me to obtaining my Bachelor Degree in Geology—the rationale being that if I understood how the earth works, then I could gain a better understanding of how life (and thus mankind) propagated and succeeded on this beautiful planet. From there, I would have a strong base upon which to build a logical, spiritual relationship with the universe.

Part of my coursework included historical paleontology, which details how life grew and changed through time. I found this subject particularly fascinating, and throughout my career in the environmental field I continually enjoyed learning more and more about it, though it played a very minimal role in my profession and I was unsure about how I would ever utilize that sort of information. Enter the ancestral health movement. However, let’s backtrack a bit first…

Years ago I went to the doctor complaining of occasional severe pains in my right foot. The pain would occur instantaneously, and disappear equally as fast, like a bolt of lightning. An X-ray revealed bone spurs, and when I asked the doctor why I was apparently susceptible to them, he replied that it was likely due to arthritis setting in at my age. I was in my mid-30s at the time, and this was an entirely unacceptable explanation to me, having been an athlete and in good shape throughout my years.

Not long afterwards, during an annual physical exam, my doctor told me that my cholesterol was borderline high. Since both of my parents died relatively young due to cardiovascular problems, he prescribed a precautionary statin drug for me. When I asked why my cholesterol was high, he responded that it’s typical with increasing age. I was around 40 at the time, and this was another entirely unacceptable explanation. Not knowing any better, I began a daily statin regimen.

In May of 2009, I met a particularly intelligent and beautiful woman, Camille, who would eventually become my wife. She was finishing up med school at the time, and was experiencing inexplicable digestive issues severe enough that she could hardly eat even a small portion of a meal. Since standard doctors could not determine the cause, she was prescribed proton pump inhibitors and given the designation of an IBS sufferer with chronic reflux.

Being a scientist, I was certain that there were completely logical explanations for both of our health conditions. I simply could not accept the ubiquitous “You’re just getting old” excuse with its subsequent prescription drug regimens. However, not being versed in health or nutrition at the time, I found myself at a loss for adequate and accurate alternative explanations.

Then, in August of 2012, I heard an interview with Robb Wolf on one of my favorite podcasts. During the interview, he rattled off virtually every single symptom that both Camille and I had been experiencing for the last few years, and mentioned that improper nutrition was likely the root cause. We immediately implemented the Paleo Diet and, at the risk of sounding like a zealot or cheesy infomercial salesman, we experienced miraculous results virtually overnight. Camille no longer uses prescription PPIs, and I no longer take the statin or experience the crippling pains of arthritis. In fact, 3 months after going Paleo, having reviewed my expanded blood lipid panel, my doctor stated, “You have the blood of an 18-year old.” I sure wish I would’ve kept that voicemail.

Little did I realize that this new diet would quickly become my passion in the years to come. I became obsessed and absorbed with all things Paleo, and began advising friends and acquaintances on their nutrition, to incredible effect. Through the people I helped, I had an epiphany – I would absolutely LOVE to do this as a profession! But, of course, I was missing something – legitimacy. I scoured the interwebs for any sort of ancestral health certification program, to no avail. All I could find were weekend life- or fitness coaching certs that looked like they were more interested in getting my credit card number than actually providing knowledge or benefits of their program. Then, as if the universe had heard my frustrated cries for help, Mark Sisson came out with his Primal Blueprint Expert Certification (so named at the time). It was PRECISELY what I wanted – what I NEEDED – and I signed up as quickly as I could.

Alas, I didn’t have to go through a traditional school and labor through years of now-thoroughly-debunked pseudoscience proclaiming grains as an essential source of nutrition and other such nonsense. I could learn from the most distinguished people in the cutting-edge ancestral health movement, widening my knowledge not only of what works health-wise, but most importantly WHY it works. To top it all off, while the certification would require hard work in understanding the core health principles, it could be done from the comfort of my own home in a time frame of my own choosing – which was extremely important given the fact that I already had a full-time job. Within about 6 months, I became Primal Blueprint Certified Expert #239.

McClellan-083-3_760

In the meantime, Camille finished med school but had become frustrated that modern medical practices had essentially become nothing but compartmentalized pill dispensaries, focusing little (if at all) on giving patients the knowledge needed for good preventative care and building natural health. So she turned her attention to learning more about alternative health modalities in an effort to help people construct a strong, natural foundation of health. With her degrees and certifications in these various alternative practices, and with my becoming a Certified Primal Blueprint Expert (again, so named at the time), we decided to combine our passions and start our own company—McClellan Natural Health, Wellness & Nutrition.

However, we had absolutely ZERO entrepreneurial experience. We had NO idea where to start! We quickly found that you can’t just create a website and expect clients to come stampeding through your doors. It takes a plan—and we didn’t have one. We struggled, not knowing where to turn or whom to turn to. There were plenty of people out there who were more than willing to take our money and offer generic entrepreneurial advice, but no one had expertise in the field of our passion—natural health – which is a much different niche than just selling a product. We suffered and barely scraped by, wondering and doubting if we’d really get to help people as much as we KNEW we could.

And then, once again, as if the universe (or at least Mark Sisson) had heard my frustrated cries for help, the Primal Health Coaching (PHC) modules came out, supplementing the Primal Blueprint Expert Certification program! The coaching modules provided lessons on everything we needed, from starting a business to gaining clients, coaching them, and marketing/growing your business, not to mention the fantastic PHC resource library. And it works! We started gaining clients!

The PHC resource library is an absolute must-have for our business. It has all of the information to provide to clients and/or market our company. Some days I just surf the PHC resource pages to explore the new materials and incorporate them into our business and health programs! I even find material that helps me with my own personal health issues! We simply cannot express enough gratitude to the PHC team for basically providing us with everything we need to succeed!

Camille and I have seen such incredible results from our clients that we’ve made it our mission to positively affect the health and lives of as many people as possible in the time we have left on this planet. Hats off and a tremendous THANK YOU to Mark Sisson and the PHC team for providing the knowledge and resources that allow us to not only live an optimally healthy lifestyle, but also pursue our passion and truly live the American dream! You’re the best!

Bret McClellanMcClellan Natural Health, Wellness & Nutrition, LLC

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A Probiotic Sour Beer Aims to Give Your Beer Habit a Healthy Boost

Even if you love beer, you may not think of it as a health food. (Though you could!) A research team at the National University of Singapore is hoping to change that by creating a probiotic sour beer.

 

Chan Mei Zhi Alcine, a fourth-year student in the NUS Food Science and Technology Program, came up with the idea of what the university says is the world’s first probiotic-containing beer as a way for people who are lactose intolerant or dairy averse to consume probiotics. 

 

“As a believer of achieving a healthy diet through consuming probiotics, this is a natural choice for me when I picked a topic for my final-year project,” Chan said in a press release.

 

Still, the effort to cultivate live probiotics in beer proved challenging because the hop acids impede their growth and survival, she said. It took Chan, working under the supervision of Associate Professor Liu Shao Quan, nine months to perfect the brewing process and recipe. During that time, the team experimented with different strains of probiotics and tinkered with temperature, time and ingredient amounts.

 

The final product includes the probiotic strain Lactobacillus paracasei L26, which, a university spokesperson told Healthy Eats via email, “was first isolated from human intestines and has the ability to neutralize toxins and viruses, as well as regulate the immune system.”

 

That may not sound super-appealing, but the resulting sour beer tastes sharp and tart, “carrying fruity notes from the probiotics,” the spokesperson said.

 

You may be able to judge the probiotic sour beer for yourself soon enough. Chan and Liu have filed a patent to protect the recipe and brewing process and are seeking industry collaborators to bring the product to market.

 

Here’s to your health!

 

Photo courtesy of the National University of Singapore.

 

Amy Reiter is a writer and editor based in New York. Her work has appeared in publications including The Los Angeles Times, The New York Times, The Washington Post, The Daily Beast, Glamour and Marie Claire, as well as Salon, where she was a longtime editor and senior writer. In addition to contributing to Healthy Eats, she blogs for Food Network’s FN Dish.

*This article was written and/or reviewed by an independent registered dietitian nutritionist.



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The Leftovers

3 dinners, 3 lunches = 6 meals! I love having leftovers for lunch, and I rarely buy lunch foods at the grocery store knowing I’ll have leftovers to spare. I always buy salad greens and a nice cheese, though, because I like to turn leftover proteins and veggies into a salad! Here are a few of the meals we had this week in both dinner and lunch form.

Baked BBQ tofu with sweet potato fries and roasted zucchini and mushrooms. I used Dinosaur BBQ sauce, which was quite spicy on the tofu! I baked it for about 30 minutes.

I prepared a plate for lunch the next day so I just had to heat that up when I was ready. I added a little sour cream that was calling my name too!

Another night we had Greek baked cod, based on this recipe. I subbed the tomato sauce out and added sun-dried tomatoes and tons of feta! Plus green beans for an all-in-one dish. Pita chips on the side!

This was SO GOOD for lunch the next day : ) With crackers this time.

We have made this Blue Apron meatloaf 3 or 4 times now. It’s the best! It has a spicy kick from the chipotle peppers and a sweetness from raisins and cinnamon. Definitely my all-time favorite Blue Apron recipe. The crispy potatoes are great too! Kale Caesar salad on the side.

And for lunch, I heated up the meatloaf and served it with heirloom tomatoes, more feta (can you tell I’m on a feta kick?!), and Caesar dressing. I had some blue corn chips while I made this too.

Not all my meals were homemade this week on Wednesday we went to the pool and I got Mazen a quesadilla and fries and ended up eating about 1/3 of them with him. I spoiled my appetite for dinner so much that I wasn’t hungry when I got home and called it a day. Oops!!

What was the best meal you made this week?

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