At some point along your health journey you’ve likely been encouraged to eat more fruits and vegetables. While certainly good advice, it is not always the most useful advice. Which fruits and vegetables? Is there a difference? How many servings? How do I make...
The Benefits of Eating with the Seasons
With spring comes the opportunity to enjoy a bounty of organic, fresh, and local produce. Farmer’s markets begin to thrive. Incorporating locally grown, seasonal produce can be a real game changer when...
Strategies for Easy and Enjoyable Weeknight Cooking
Love to cook? Weeknight dinners are a challenge. Hate to cook? Making any dinner is a challenge. Lucky for us, there are a ton of meal delivery services offering healthy, ready to eat options. Depending on your bank account, this may not...
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From FiT's Test Kitchen
Today was the first day of our week of wellness showcasing some of FiT's lesser known services. Miesha offered chair massage to clients on their way out the door, a video tour of our new infrared sauna was available, and information on our massage services, mobility...
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How the trainers eat VOL 7
Hi there. Back at it again on how we eat. Nutrition varies from person to person even though we all, all us trainers that is, have similar goals in mind - boost performance, optimize health. Here are the collective responses to what we normally eat, where we...
We have some great cooks!
Way to go all! We're only at day 3, and already there are some great looking dishes from many of you. Here is just a sampling of all of the delicious food so far.
Let's Get Cookin'!
Many of you have heard from me that the easiest way to be successful at this "no grains thing" is to prepare your menus and meals in advance so there are always options available for you in the refrigerator. This will prevent you from eating "whatever" is around, or...
How the Trainers Eat, vol. 3
And now for another look at my tasty eats... As summer is winding down (or just picking up here in the foggy environs of San Francisco), I wanted to get as much mileage as I could out of all the wonderful corn from Eating with the Seasons. It is also the time of year...
From Rick’s Kitchen
Appetizer: Peel and Eat BBQ Shrimp Entrée: Rib-Eye Steak with Chimichurri Marinade and Dried Chile-Mustard Sauce Mango and Black Bean Salsa Dessert: Rick’s Chocolate Shake Recipe Steaks: 8 rib-eye steaks 8 to 10 ounces each Chimichurri marinade, recipe follows Salt...