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After a recent trip to my local supermarket, I feel like I owe the frozen vegetable section an apology. Aside from the odd bag of frozen peas I grab now and again — one cup of which is usually intended for an Alfredo-y peas-and-ham pasta dish and the rest are left to develop tiny horrid frost beards until pressed into service as a first-aid device — I have ignored you.
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Critics are raving about Eighth Grade — check out that 98 percent fresh rating on Rotten Tomatoes! — and with good reason. This heartfelt comedy presents an unflinching look at the trials and tribulations of middle school with an honesty most teen films shy away from. Focusing on the socially awkward Kayla (Elsie Fisher), the movie speaks to anyone who remembers that often-cringeworthy time of life.
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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!
One of my very favorite hobbies is ultra-light backpacking. I love being able to strap on a pack with the bare essentials and get lost in the woods for days at a time. For the longest time, I’ve been on a perpetual quest to discover and collect the lightest gear to make my outdoor quests as efficient as possible. I’ll obsessively get out a kitchen scale to weigh my equipment piece by piece, creatively looking for ways to cut 5 oz. here and 2 oz. there. However, for years I nonsensically overlooked the heaviest and bulkiest piece of gear that I was lugging up and down the trail…my 40 lbs of extra body fat. Duh!
Through most of my adulthood, I could eat whatever I wanted (and in whatever quantity I wanted!) and not gain a single pound. I just chalked it up to lucky genes. When I hit my late 30s, however, things took a predictable turn for the worse. Year after year, the bathroom scale needle began trending upwards and it was becoming increasingly difficult to squeeze into my favorite pair of 501’s. Before I knew it, I was forty pounds overweight, constantly lethargic, frequently sick, and lacking the overall motivation to get out of bed each morning.
So I made a commitment to eat less and exercise more. That didn’t work for me at all! I lacked the simple willpower and self-control to stop eating delicious junk foods. And after two years of six days a week trips to the gym making myself miserable on cardio machines, I hadn’t lost a single pound of body fat. I felt frustrated, perplexed, and embarrassed. I felt like a complete failure.
In my unsuccessful attempts to look and feel better, I reluctantly solicited the help of a fitness trainer. I was hesitant for two reasons. One, I feared my body would be instantly transformed into Lou Ferrigno’s if I even glanced at a free weight. Two, I’m a prideful kind of guy that likes to research things on my own. But Googling “weight loss” left me so bewildered that ultimately, I put all my trust into my trainer’s hands.
My fitness coach suggested I try a trendy diet called keto. Since I told my trainer I’d do whatever he told me to do, no questions asked, I gave it a try. The first week I lost 7 lbs. It was during this week that I heard Mark Sisson interviewed on the Joe Rogan podcast. They talked a lot about keto, and my ears perked up. Mark also outlined the characteristics of the Primal Blueprint way of life and I was entirely hooked. Everything he said made so much logical sense to me. I probably listened to that two-hour podcast another ten times to let the concepts slowly begin to reprogram my thinking patterns that had long been brainwashed by conventional diet and exercise “wisdom.” I immediately got a copy of The Primal Blueprint and devoured it. I subscribed to as many primal and paleo podcasts as I could fit in my queue. I couldn’t seem to get enough of this new life-changing information!
After just a few short months, Mark helped me to completely optimize my diet and workouts. I was finally able to see and feel the results of the scale moving downward. I was now experiencing the benefits of being fat adapted…having bounds of energy, improved mental clarity, and not routinely getting sick every three months.
I wanted to share this newfound experience with as many people as possible. I now had a brand new life mission to help others discover how to become healthier, stronger, thinner, and full of energy. So when I came across an ad for enrolling in the Primal Health Coach Institute, I didn’t hesitate a second. Take my money! Going through the 17-week program was chock-full of revolutionary health insights and practical coaching strategies. I enjoyed the surprise of a new module opening up each week, and couldn’t wait to devour the life-changing concepts within. After graduating from the course, I felt supremely confident in my ability to coach clients towards their health goals.
However, towards the end of the training, a slight panic began to set in. I’d never started a business before. I didn’t possess the entrepreneurial gene that everyone on Shark Tank seems to have. I lacked the business experience and acumen. Right when all those doubts began to creep into my mind, PHCI—the Primal Health Coach Institute, came to the rescue. Not only did they provide an amazing business resource center at the end of the program, but they added 12 new business building task modules within the curriculum. I was able to go through each one step by step in a logical, simple, and straightforward progression. The staff also hosts ongoing monthly webinars with practical training and tips. After each webinar, I’m so inspired by the relevant content. There’s always a wealth of useful action steps that I can apply to health coaching and business building. PHCI has taken all the guesswork out of starting a health coaching vocation for me. The business building tasks alone were well worth the cost of the program!
By the time I graduated, I was able to launch The Optimized Life, LLC with a snazzy website (theoptimizedlife.net), set up 4 business social media outlets, construct a growing email marketing strategy, and tackle tons of other smaller but vital tasks for beginning a thriving health coaching practice. Within my first week, I signed up four clients for a 3-month group coaching package. I’m now well on my way to providing nutritional and fitness support for busy people whose waistlines are expanding and energy levels are declining.
Words can’t express how grateful I am to Mark and all the Primal staff for giving me the tools to live the rest of my life with joy and vitality. As a Primal Health Coach, I want nothing more than to pass those same tools on to others I meet as well.
The post A Backpacker’s Journey From Weight Loss To a New Life Mission appeared first on Mark’s Daily Apple.
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IKEA cabinets usually tend to go one of two ways: They can either end up looking cheap and too, well, IKEA-y, or they go the opposite way and look too fancy, like nothing an average person could actually pull off. Of course, there is a middle ground — and this post was created to prove just that.
Sure, some of these kitchens were put together by professional designers, but others were designed by average people with flat-out good taste. Here are 10 IKEA kitchens that you could totally pull off in your own space.
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Sur la Table is offering 20 percent off (and free shipping!) all full-priced items, now through Monday, July 30. That means just about everything (except for things already on sale) can be bought at a discount for a limited time. You just have to use the code “CHEF18” at checkout.
Unsure of what to spring for? Here are the items that Kitchn staffers are buying, eyeing, and recommending.
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Let the freezer be your culinary secret weapon against takeout or cereal for dinner. With a bag of cleaned shrimp and a pound of frozen broccoli stashed away, you can make a savory stir-fry in just about 30 minutes. Sweet shrimp and tender broccoli are tossed in a gingery, garlicky sauce, and a side of steamy, fluffy rice soaks it all up.
http://www.thekitchn.com/feedburnermain
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
You guys. YOU GUYS. This loaded hummus looks like the dreamiest, most perfect thing to make for summer parties.
While we all have our favorite store-bought hummus brands (mine is Hope), nothing beats the homemade stuff — especially if you blend it up it in your kitchen, compliments of a food processor. This recipe from Taste Love and Nourish is not only the best hummus base, but also the perfect combination of salty, herby, and briny toppings that will have everyone asking for more pita to dip. Once you’re done assembling, this appetizer will look like something you ordered in a restaurant.
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It’s a cruel joke that canning homemade pickles comes right in the middle of summer, when the last thing you want to do is stand over the stove. That’s why smart pickle-lovers take a shortcut and start with a jar of dill pickles — no steam bath required. Thanks to a cup of sugar and fiery heat from jalapeños, the simple pickles transform into a sweet-and-spicy Texas-style snack.
I dare you to find an easier pickle recipe than this — especially since the pickling is already done for you. You don’t need any special equipment, and we love that you can use the pickle jar to store the pickles instead of hunting down a large Mason jar.
Although we can’t imagine giving these away, Texans often wrap the pickle jars in red and green and give them as gifts during the holiday season (you’ll often see them called Texas Christmas pickles). You can find them all over Texas, as well as some other parts of the South and Midwest. An ode to Texans’ love of all things spicy and sweet, this thrifty recipe feels like it came straight from Granny’s recipe box.
http://www.thealternativedaily.com/
Growing up, we had milk in the house — but, my mom couldn’t drink cow’s milk, so we also often had a variety of non-dairy options. Cashew milk was the most common staple found in our fridge, but there’s another alternative that is taking the lactose-free world by storm. I’m talking about oat milk, a […]
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If you haven’t heard the news, this summer Lay’s is celebrating local cuisine across America with fun, regionally-inspired potato chip flavors including Cajun Spice, Chile Con Queso, Chesapeake Bay Crab Spice, Deep Dish Pizza, Fried Pickles with Ranch, New England Lobster Roll, Pimento Cheese, and Thai Sweet Chili.
In the spirit of true investigative journalism, our entire office sampled these eight brand-new, limited-edition flavors (kicking off a delicious-yet-sodium-induced Thirsty Thursday). In lieu of a full-staff road trip, these “Tastes of America” flavors transported us to our favorite state fairs, pizzerias, garden parties, food trucks, docks, and lobster shacks across the country. (And now we all think that we are chip sommeliers.)
Here are our very candid thoughts on just how tasty these chip flavors are.
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