https://www.girlsgonestrong.com/

Meet Nancy, a.k.a. DenMo!

Name:   Nancy Harris

Age: 58

Location: Riverside, CA

What does being a Girl Gone Strong mean to you?

Not fearing having strength and muscles. Being strong of character, body, mind, and soul. Not adhering to the norm. Ignoring the naysayers.

How long have you been training?

On and off since 1972.

This photo is from my high school yearbook. I was on the Motocross Team. That is my race bike. My Father put me on a mini-bike at 5 and then I progressed from there, racing Desert, Trials, Enduro and Moto-X. He instilled in me the love of motorcycles.

How did you get introduced to strength training?

When I was a teenager I trained a horse for a friend. Being a minor, he got me approval to join Holiday Health Spa when I was 16. It was men’s only, and then they allowed women. They only had one locker room so we had to go on alternating days. I have been lifting on and off ever since.

What does a sample workout look like for you?

I’m currently doing workouts that my Coach puts together for me. They are single arm/leg compound movements to strengthen the muscles used when Mountain Biking. I also do mobility work, foam roller, Stick and La Crosse Ball, plus walking and Yoga. They change every 4-6 weeks.

Favorite Lift:

I really don’t have a favorite, I enjoy diversity! But I do like single arm kettlebell alternating release and catch.

Most memorable PR:

125lb Deadlift

Top 5 songs on your training playlist:

1. A Cut Above by Avery Watts
2. Carry On by Fun.
3. Personal Jesus by Depeche Mode
4. The Awakening by P.O.D.
5. I Still Haven’t Found What I’m Looking For by U2

Top 3 things you must have with you at the gym/in your gym bag:

• La Crosse Ball
• The Stick
• Various sized Iron Woody bands

Do you prefer to train alone or with a training partner? Why?

I prefer to train alone 80% of the time. The other 20% I’ll do group programs with my co-workers (P 90x, etc.).

Best compliment you’ve received lately:

That I inspire others.

Most recent compliment you gave someone else:

I told my new friend that I applaud him for all that he has overcome.

Most embarrassing gym moment:

Wearing a one-piece body suit to work out at the gym.

A two-piece at the pool, though? No problem!

Favorite meal:

Anything home cooked!

Favorite way to treat yourself:

Mani-pedi or a massage.

Favorite quote:

“Weekends are like recess for adults so play hard until the bell rings!”

Favorite book:

A Series of Unfortunate Events #1 by Lemony Snickett

What inspires and motivates you?

Others who have overcome great obstacles and persevered.

Nancy overcame a big obstacle herself, in recent years. After her first knee replacement surgery in 2012, she was back on the bike, once again!

What do you do for work?

Computer/Information Security, I help people all day long.

What else do you do?

Amateur mountain bike racer, dog lover, skier

What does a typical day look like for you from waking up to bedtime?

Up at 3:15 am on Tue/Thur, 4:00am on Mon/Wed/Fri

Let the dogs out, play fetch, feed them, put them away.

Pack my breakfast and lunch

Wash up, get dressed

Drive to the train station

1.5 hour train commute to work

Work (9 hours M-T/8 hours Every other F)

45 minutes at the gym

Lunch at my desk

1.5 hour train commute home

Eat dinner (husband cooks most of the time)

Play with the dogs, walk if it’s not too hot

Watch TV if I have time

Bed (9pm)

What’s the coolest “side effect” you’ve noticed from lifting heavy?

Strength, stamina, hot-looking muscles!

Next training goal:

Rehab from my 2nd knee replacement surgery on 9/1/15.

Watch Nancy cruise and soar at the Snow Summit Summer Bike Park! She’ll be back at it in no time!

What are you most grateful for you in your life?

My husband of 34 years, my family and my health and God.

What life accomplishment are you most proud of thus far?

Losing 70 pounds and finally learning how to sustain that loss healthfully and sanely.

Three words that best describe you:

Compassionate, fun, trustworthy

Tell us about a time when you were scared or doubtful about doing something, but then you did it and you were glad you did.

Trusting my coach and waiting patiently to lose those 70 pounds.

How has lifting weights changed your life?

It has made me stronger, more resilient, improved my health, and allowed me to ride my bike long and hard.

What do you want to say to other women who might be nervous to start lifting heavy?

Take your time. Work with someone knowledgeable. Don’t be afraid. Push yourself but stay safe and trust your body.

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Right now, you can get a free jar of Primal Kitchen™ Mayo as a gift with purchase at Thrive Market. Register here to qualify.

Research of the Week

Men really do prefer sex over food.

The danger of eternal summer, or how central heating and AC have disrupted our seasonal biology.

It turns out that elephants, who never really get cancer despite having 100-times as many cells as humans, have over 40 copies of a cancer-inhibiting gene. Humans? Two copies.

New Primal Blueprint Podcasts

Episode 89: Tommy Brice: Host Elle Russ sits down with Tommy Brice, one of California’s top physical therapists who just happens to use Primal principles in his practice. In this episode, you’ll learn about overtraining, the effect going Primal may have on your pain levels, how increasing muscle mass can improve pain and injury resistance, the importance of proper posture and presence when moving, and how to find the right physical therapist for you.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

• Top 7 Emerging Paleo Trends
• Why Older (and Younger) Runners Need to Strength Train

Also, be sure to check out and subscribe to the Primal Endurance Podcast.

Weekly sweepstakes: Write a review for The Primal Blueprint Podcast or The Primal Endurance Podcast on iTunes and submit this form for a chance to win a Primal prize package. One new winner is chosen every week!

Interesting Blog Posts

Is too much nutritional knowledge counterproductive?

How to be happy, according to neuroscientists.

Media, Schmedia

Is this the greatest viral ad in the history of the Internet?

The modern onslaught waged on the microbiome.

Everything Else

Stonehengers were big on barbecue (and cheese).

Human transplant organs to be grown in genetically-altered pigs.

The White House is requesting $700k for standing desks.

Scientists have programmed viruses to kill pathogenic bacteria and leave benign ones alone.

Is this how your camping trips look?

In 2017, a Japanese technology company plans to unveil the world’s first farm completely run by robots.

Recipe Corner

• What if instead of bread you used spaghetti squash for sandwich buns?
• Next time you’re feeling under the weather (or you just want some delicious chicken), make pollo al ajillo (garlic chicken).

Time Capsule

One year ago (Oct 20 – Oct 26)

• Are Video Games Good or Bad For Us? – How gaming can actually improve your health.
• How to Accept Your Imperfections –The guide to loving you.

Comment of the Week

Yay, these changes are fantastic! Now someone besides me please talk to my husband.

– Spouses really are the biggest hurdles.

http://www.thekitchn.com/feedburnermain

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There is a particular emotion that comes from creating something that, up until that very moment, felt like the un-reproduceable creation of some industrial food lab. The feeling is a mixture of pride, satisfaction, and outright elation. It also feels a little like having superpowers.

Make this recipe for candy corn and you can ride that emotion for days. Because by golly, you made candy corn!Sure, you can easily buy a bag of the stuff and save yourself the trouble, but that’s no way to become a superhero. Go on. Impress your friends and family. Make a batch of candy corn. Here’s our DIY recipe and step-by-step guide.

READ MORE »

Originally Posted At: https://breakingmuscle.com/feed/rss

Welcome to our brand new weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy. 

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Originally Posted At: https://breakingmuscle.com/feed/rss

Welcome to our brand new weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy. 

read more

http://www.thekitchn.com/feedburnermain

Best-Ever Veggie Burger

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There are lots of ways to eat oatmeal for breakfast — from overnight oats to baked oatmeal to chewy steel-cut oats — but oatmeal is such a versatile grain, it can also be used in veggie burgers, cakes, baked apple filling, and of course, cookies. Here are 10 other ways to eat oatmeal, besides breakfast.

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In this acorn squash recipe you get a two for one: A delicious edible bowl, plus the generous amounts of fiber, potassium, vitamin C, and magnesium that acorn squash provides.

Any type of squash can be a bowl, but the size and shape of acorn squash makes it an especially good choice. Cut the squash in half, lightly coat in oil or butter, then roast until soft. Fill it with soup, stew, chili, or meat sauce. A pile of sautéed greens in a squash bowl isn’t a bad way to go, either.

In this recipe, a spoonful of the roasted squash bowl with a spoonful of the coconut beef curry stew poured inside is like edible autumn. Warm spices, creamy coconut milk, tender beef, sweet squash…this dish has it all. Plus, crunchy, salty squash seeds sprinkled on top if you like.

Servings: 4

Time in the Kitchen: 40 minutes, plus 1 hour to roast in the oven

Ingredients:

• 2 acorn squash
• 2 tablespoons melted coconut oil or unsalted butter, divided (30 ml)
• 1/2 teaspoon cinnamon (2.5 ml)
• 1 shallot
• 1 1-inch piece ginger, peeled (2.5 cm)
• 2 garlic cloves
• Juice of 1 lime
• 1 tablespoon curry powder (15 ml)
• 1 pound beef chuck cut into small 1/2-inch pieces, seasoned with salt and pepper (450 g/13 mm)
• 1 cup beef broth (240 ml)
• 1 13.5 fl oz can coconut milk (398 ml)

Recipe Tip: When buying the acorn squash, pay attention to the size and choose one you can imagine cutting in half and using as a bowl.

Instructions:

Preheat oven to 400 °F/205 °C.

Slice each acorn squash in half lengthwise, from tip to stem. Slice a little bit off the bottom, so each squash half sits flat on a table, without wobbling. Scoop out the seeds and stringy middle, keep the seeds if you want to roast them (see below) and discard the stringy part. Carve enough out of the middle so there will be room for a cup or so of the beef stew.

Rub a tablespoon of coconut oil/butter over the flesh of each squash. Sprinkle the cinnamon over the squash halves. Season each squash lightly with salt. Arrange cut side down on a baking sheet. Set aside.

Put shallot, ginger, garlic, and lime juice in the bowl of a food processor or blender, and process until everything is very finely chopped (or just chop everything by hand). Set aside.

Heat the remaining tablespoon of coconut oil or butter in a large heavy pot over medium-high. Working in 2 batches, cook beef until browned on all sides. Turn the heat down to medium if the meat starts to burn. Add more oil between batches if the pot seems dry.

With all the meat back in the pot, add the shallot mixture and curry powder and cook 3 minutes, stirring occasionally

Add beef broth and 1/2 the can of coconut milk.

Bring to a boil, then cover and transfer to the oven. At the same time, put the baking sheet of acorn squash in the oven. Cook each until the squash is soft and can easily be pierced with a fork and the meat in the pot is tender, about 1 hour.

Remove the squash and meat from the oven. Add the remaining coconut milk to the meat.

Ladle the beef stew into the acorn squash bowls before eating. Top with roasted squash seeds, if you like.

To roast seeds:

Rinse the seeds with water to remove any stringy parts clinging on, then pat dry.

Coat the seeds lightly in oil of your choice, then sprinkle with salt. Spread the seeds out in one layer on a baking sheet. Bake in a 300 °F/149 °C oven, just until the seeds start to brown, 15 to 20 minutes.