Nutrition Blog – Page 3 – CrossFit HCC
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Nutrition Blog

13
Jan

Creatine – Is It For Me?

Creatine 101 What is creatine? Creatine is one of the most widely researched natural supplements. It is a compound that can be made in our bodies or taken in supplement form. Creatine is made in the liver, pancreas and kidneys from a combination of amino acids. It is then transported to our muscles, brain and other tissues. 95% of the creatine found in our bodies is stored in skeletal muscles and the remaining 5% is stored in the brain, heart and other tissues. Creatine is a critical component of energy metabolism. How does creatine work? Your body uses creatine in the converted form, creatine phosphate, which is then used is a series of metabolic reactions to provide energy for muscles during quick bursts of activity....
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13
Jan

Post-Workout Nutrition

Post-Workout Nutrition Let’s talk about post-workout nutrition (aka recovery). Recovery begins immediately after exercise ends. Two nutrients, protein and carbohydrates, play a vital role in this process and deserve special attention. Both should be eaten immediately following exercise (within 30-45 minutes), ideally in combination for better absorption and utilization by the body. Carbohydrates: Studies have shown that a 2-hour delay in carbohydrate consumption following a workout can substantially delay the rate at which glycogen (carbohydrates stored in muscle) is replenished. Therefore, athletes should consume carbohydrates as soon as possible after the exercise session ends. The athlete’s size and type of workout play a role in how much carbohydrate should be consumed (1). See the post workout meal suggestions below. Protein: Exercise causes carbohydrate, fat, and even...
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13
Jan

Eat You Breakfast!

Eat You Breakfast! Research shows that 18% of people over 2 years of age skip breakfast regularly. Starting your morning with a well-balanced meal sets the foundation for your day. Not only does consuming breakfast lead to better weight management, it also improves your overall performance in and out of the gym. Having coffee with cream does not count as breakfast! Although eating breakfast is important for everyone, it is essential for crossfitters and athletes in general. Breakfast eaters tend to have more strength and endurance when compared with non-breakfast eaters, something that is important to all crossfitters. Without it, you are likely to experience decreased energy levels and less than optimal performance. The effects of missing a morning meal can negatively impact your entire...
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13
Jan

3- Day Sample Menu

3- Day Sample Menu Hey CFHCC Members, here is a sample 3 day meal plan that might help you get jump started on improving your nutrition!   Oatmeal + Fruit + Eggs (Day 1 breakfast) ½- 1 C Old fashioned oatmeal (cooked using non-fat milk or water) ½ C berries 2 whole eggs     Chicken Salad Sandwich (Day 1 Lunch) 2 slices whole wheat bread/ pita/ wrap 5 oz. can chicken breast 2-4 Tbsp. light mayo or mayo alternative (like spectrum) 1 oz. (or 10 walnut halves) Handful of craisins (optional) ¼ C chopped celery 2 Tbsp. chopped red onion Serve with 1 orange or other fruit Chicken or Turkey Burger (Day 1 Dinner) 1 turkey or chicken breast patty 1 whole wheat sandwich...
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13
Jan

Escarole & White Bean Salad with Swordfish

            Escarole & White Bean Salad with Swordfish Recipe By: Katie Webster “In this healthy fish recipe, meaty swordfish gets a dusting of herbs before being pan-seared. Then it’s served on top of a healthy escarole and white bean salad with a lemon-Dijon vinaigrette.” Ingredients ¼ cup extra-virgin olive oil 2 tablespoons lemon juice 1 teaspoon Dijon mustard ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 1 15-ounce can white beans, rinsed 2 10-ounce swordfish steaks 1 teaspoon herbes de Provence 12 cups chopped escarole ¼ cup very thinly sliced red onion Directions 1 Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil. 2 Whisk oil, lemon juice, mustard and ¼...
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13
Jan

Tofu, Kale & Blueberry Salad

Tofu, Kale & Blueberry Salad (Makes 2 Servings) Ingredients: 1 Avocado- chopped 1C blueberries 3 Figs (optional) 1 Large bunch of kale 1/2 C slivered almonds 1/2 package extra firm tofu- drained and cut into cubes 2T olive oil 3T lemon juice Balsamic vinegar (as needed) Instructions: Drain tofu, pat excesses water with paper towel and cut tofu into cubes Heat 1T oil and cook tofu on all sides until golden brown Combine kale, blueberries, almonds tofu and avocado into a large bowl Toss with 1T olive oil, lemon juice and balsamic vinegar Enjoy   Recipe from: www.kristineskitchenblog.com