Sunday, June 17, 2012

Bar portion of Shoulder prep

10-15 reps of each movement

“Fifty Filthy”
For time:
50 Double unders
50 Burpees
50 Wall ball shots, 20 lb ball
50 Back extensions
50 Push press, 45 pounds
50 Knees to elbows
Walking lunge, 50 steps
50 Kettlebell swings, 1 pood
50 Jumping pull-ups
50 Box jumps

* 30 minute time cap!

Cool down:
1 minute of:
Reverse plank
Straddle stretch


I was in Whole Foods the other day and as I made my way around the peaches, strawberries and cherries I started thinking about how long it had been since I had fruit like this. I could honestly say it was a year ago, last summer, when majority of fruit was in season. I thought “Holy crap, that’s a long time.”  This time last year I read the book “Lights Out: Sleep, Sugar and Survival” and since then I really cut down on my fruit intake.

Why you ask? Well, I tell you.

Not only does this book explain how the agricultural revolution completely fucked up the way we eat, sleep and thrive as human beings (excuse my French), it also delves into how we’ve become so far removed from the natural rhythms of the earth. Sounds a little “hippy” but it totally makes sense, I promise.

For example, when we don’t get enough sleep in sync with seasonal light exposure, we fundamentally alter a balance of nature that has been programmed into our physiology since day one. This fragile biological rhythm that I mentioned above directly manages the hormones and neurotransmitters that determine appetite, fertility, and mental and physical health. When we rely on artificial light to extend our day until 11 PM, midnight, and beyond, we fool our bodies into living in a perpetual state of summer. I’m pretty sure Diso posted on this topic before but there is a little refresher.

This type of rhythm relates to the food we eat as well. Society has become way too accustomed with having access to all types of food (good and bad) at all hours of the day. That’s not realistic for a caveman.  In regards to fruit specifically, we have access to almost every type of fruit all year long, seasonal or not.  In a normal “caveman” type world, there is only an abundance of fruit in the summer months, not in the dead of winter.

Because we have this endless supply and access to nature’s sugar, our internal clock that relies so heavily on the rhythm of the seasons becomes SUPER confused. Our bodies get stuck in this constant state of anticipating the scarce food supply and forced inactivity of winter.  We begin storing fat and slowing metabolism to sustain us through the months of hibernation and hunger that never arrive. It’s important, for the sanity of your internal clock, to eat foods in the season that they grow and not graze at all hours of the day. Otherwise, you are stressing your insides out and as we can see from the state of the American population, that stress from funky sleeping and eating  cycles leads to depression, insomnia and diabeeeeetes. (Read the book for more on that mess)

Naturally, I highly encourage all of you to keep in mind the importance of syncing yourself to mother earth and her rhythms, regardless of how “hippy” it might sound. You obsessively sync your iPhones on a regular basis so they are updated properly and perform at their best, why not do the same for your body?

NOTE: I’m not saying that all of you should stop eating fruit immediately, that would be silly. Just something to think about in regards to bettering your insides and keeping yourself awesome.

So, because I don’t eat a ton of fruit all year long, usually just the strawberries that come in the market order and MAYBE some occasional brunch-time berries, I get really excited for summer and fruit based treats. Cobbler is my favorite. Heat up a piece and scoop some vanilla coconut milk ice cream on top. It’s delicious, promise!

 peach cobbler dish

Peach Cobbler

6 large peaches, sliced
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 ½ cups blanched almond flour
½ teaspoon celtic sea salt
¼ cup coconut oil
¼ cup maple syrup

  1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients
  2. In a smaller bowl, combine almond flour, salt, coconut oil and maple syrup for topping
  3. Place peach mixture in a 13×9 square pirex baking dish (I think, I might have used a smaller one but I forget.)
  4. Crumble topping over peaches (I sometimes I do 50% more of this portion because I like a lot of crust and sometimes I add just more almond flour because I like it a bit more dry. Experiment!)
  5. Bake covered at 350° for 45 minutes, until peach juice is bubbling
  6. Remove cover and bake a few more minutes if topping is not yet browned
  7. Serve


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