Lauren Seaver had us with the first three ingredients in her salad: bacon, chicken and avocado. What is there not to love? This combination is not new to most of you, in fact, you might even throw it into salads all the time. But if it’s been awhile, let us remind you how insanely delicious this simple combination is.
Crispy, salty bacon is a perfect topping for cool, creamy avocado and the chicken thighs seared in bacon fat take on a deep, rich flavor that chicken doesn’t always have. It’s a comforting and satisfying combination, familiar ingredients that each take on a new dimension of flavor when paired with the others. You can toss this salad with any green you like, but there is something especially tasty about the combination of crisp romaine lettuce with bacon. While not a “dark, leafy” green, romaine still packs a nice nutritional punch and pretty […]

Original post by Mark Sisson

“Eat Stop Eat and Resistance Training”
“Eat Stop Eat combined with Working Out”
“Eat Stop Eat and hitting the weights”
Admittedly, I am starting to sound like a broken record.
And while the benefits that weight training has on the effects of fasting are nothing short of remarkable, it is time for me to change it up.
In fact, I’m going to go in a whole new direction.
let’s talk about…
“Resistance training and Eat Stop Eat.”
(feel free to roll your eyes)
There are chapters in Eat Stop Eat on my theories on how resistance training benefits intermittent fasting, but we’ve never really talked about how Eat Stop Eat can benefit resistance training.
First and foremost..the obvious: All that work in the gym is almost pointless if the muscle you are building is covered by a inch-thick layer of fat.
Nobody buys a new Ferrari to keep hidden in a garage. You take that baby out and show it off.
(Just […]

Original post by Brad Pilon

Congratulations to ALL of the participants of the Biggest Loser Challenge Boot Camp!

The Biggest Loser Challenge Boot Camp is now finished and the stats are in! There were 20 people who took part in the Boot Camp and the combined weight loss was 177 pounds. That’s a lot of weight! That’s a whole person! Congratulations to all the people who took part, you did a hell of a job!
However, as with any competition, there can be only one winner. Well, one woman and one man in this case. And the winner for most weight lost in the women’s category is Mishele Musika, who lost an incredible 16 pounds! And the winner in the men’s category is Steve Gibbons, who lost a whopping 18 pounds! That’s a lot of weight to lose in just six weeks. Congratulations to both of you! You obviously worked hard!
Mishele will be receiving a $200 gift […]

Original post by knuckleup

Hollywood does NOT like legs…
At least big muscular ones.
Apparently Either do cartoon animators.

I’m not even sure how Batman stood up…let alone pulled of 15 foot flying jump kicks.
But here’s the truth.
About 50% of your muscle mass is in your legs.
Yet a typical 5 day workout routine has you training legs once a week.
You train your upperbody 4 times and your legs once.
That’s probably not the quickest way to gain muscle mass.
(also..it becomes obvious why so many people have shoulder problems)
Bottom line: If you your looking to gain muscle…don’t neglect the area that contains 50% of your muscle.
What I’m trying to say is…squat.
BP
PS – (Don’t forget Eat Stop Eat…big legs are only really impressive when they aren’t all fat)

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Original post by Brad Pilon

Marrow is great and all, but what about the bones that aren’t blessed enough to bear the sacred gel in easily extractable amounts? We can’t forget about those. Chicken backs, beef knuckles, ham hocks, chicken feet, lamb necks, hooves and any other animal-derived matrices of calcium phosphate and collagen fibers are all worth saving, cooking, and perhaps even eating. Hell, I bet elk antlers would make a fine, mineral-rich soup. The best part is that bones, feet, hooves, heads, and connective tissues are all pretty inexpensive, sometimes even free, parts of the animal. They also represent an entirely different realm of nutritional content than basic muscle meat, being complex organs playing multiple roles in the body.

You see, bone is living tissue, rather than inert structure. It is rigid, true, but it’s actually an organ, in fact, placing it squarely in the nutritional all-star camp of liver, heart, brain, kidney, and […]

Original post by Mark Sisson

The basis of Tabata Training is 4 minutes of intense interval training/circuit training. What you are doing is taking an exercise we'll use sprints as an example here.
Sprint as hard as you can for 20 seconds
Walk for 10 seconds
Repeat 7 more times for a total of 8 sets.
So what you have is a total of 4 minutes workout time.
Tabata Training can be done with a number of different exercises the idea is to use an exercise that gets the whole body involved or at least the major muscle groups.Tabata Training can be done with Barbells, Dumbells, Kettlebells or just Bodyweight exercises. I'll give you some other exercises and routines to try in a minute but first let me give you some background and how Tabatas work.
Tabata Training was developed by Izumi Tabata (imagine that) at the National Institute of Fitness and Sports in Tokyo, Japan. They did a study on […]

Original post by WP-AutoBlog Import

Thin, thick, smoky, salty, hearty, meaty, maple, chewy or crispy. Different strokes, as they say. Nonetheless, you’d be hard pressed to find anyone – especially a Primal type – who doesn’t sing bacon’s praises. (Too bad so many CW followers eschew this fine delicacy.) Nonetheless, I wanted to address some questions dangling out there in the MDA comments and forum. Is bacon an indulgence or an acceptable stock ingredient in Primal eating? Do we need to shell out for nitrite-free? What about organic? Is there really such a thing as grass-fed pork?

A couple of weeks ago in the How Much Is Too Much post, I joked that there was no such thing as too much bacon. As much as I love my pork belly, I should clarify that the comment was tongue-in-cheek. Most folks got the jest, but it’s worth highlighting. When it comes to bacon, the fat is delectable. […]

Original post by Mark Sisson