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Monthly Archives

December 2018

Episode 181: Ben Morgan talks Training in Alaska, The Carnivore Diet, Training Fasted, and an “I Get To” Mentality

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In this episode Coach Mo sits down with active duty Air Force ICU nurse and elite OCR competitor Ben Morgan to talk all about his unique and effective training, nutrition and racing strategies.

We discuss:

  • How he uses light therapy during the Alaskan winters of only 4-5 hrs of sunlight each day to stay healthy and motivated
  • How he trains and races in a fasted state
  • How he uses the carnivore diet of 90% meat, and it’s effectiveness in his training
  • How he follows the circadian code for food intake during odd work hours as an ICU nurse
  • How he likes to make himself mentally and physically suffer to build both physical and mental resilience
  • How he stays focused and positive through an “I GET to” mindset
  • and more!

CLICK HERE to listen or download from iTunes or wherever you get your podcasts!

Episode 180: Canada’s Austin Azar Recaps Spartan Iceland Ultra World Championships

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In this episode Mo and Miles sit down with Canadian Elite Austin Azar to recap his experience at Spartan’s Iceland Ultra World Championships. Austin had to unfortunately withdraw at mile 49 due to injury but gives us great insight on:

  • Training needed to prepare for this race or a race of this caliber
  • Why it was virtually impossible for anyone to complete 100 miles on that course
  • The wise decision to drop out of the race to minimize long-term injury
  • His mindset going in to this race
  • and much more!

CLICK HERE to listen or download from iTunes or wherever you get your podcasts!

Flourless Dark Chocolate Chip Cookies

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Tis the season for allllll the baked goods and I am SO excited about it!

That might sound counter-intuitive to you — a Nutritionist who’s excited about baked goods? Isn’t that the antithesis of a nutritionist?

Nope.

Not this one, anyway!

I LOVE to bake! And I REALLY love to bake when it’s cold outside. I’m sure I’m not alone in that!

And honestly – what I’ve found about myself is I get really excited about baking “all the things” but rarely do I eat much of any of it. Funny, right? You’d think I’d be big as a house after all the baking I do during the fall and winter/holidays! But, no. It’s like I get it out of my system in the process of baking. And, truth be told, because I might eat some of the batter in the process! You gotta taste it, right? I’d hate to poison anyone!! 😉

The other thing I love about baking is trying to get a recipe just right with as little sugar as possible and experimenting with grain-free flours. We just feel SO much better when we’re not eating much sugar! We really try to keep our intake at less than 20g per day (Mo, probably closer to 30-40g depending upon his training intensity that day)! We can really feel the difference when we get above that!

And you know what I’ve learned? It is absolutely not worth the way I feel when I eat things made with refined/processed sugar and vegetable oils. I’m fine with All Purpose Flour on occasion and having some maple syrup or honey or coconut sugar… But when I go to holiday parties and see all of the baked goods, etc.  – honestly, and I’m TRULY not bragging here – it’s rarely a temptation, simply because I KNOW how crappy I will feel after.

And THAT is what I wish for my nutrition clients – to get to that place that it’s not about not eating something out of restriction but rather out of self-care!

So ALL of that being said – let’s talk about these cookies! They are ABSOLUTELY delicious and only use 1/3 cup of coconut sugar in the WHOLE batch! AND majority of the ingredients is almond butter, which I love because it’s a healthy fat that is going to help keep blood sugar level when you eat these!

I love making these to have around the house during the holidays for a cleaner substitute to all the baked goods that seem to be more prevalent this time of year. I also like to make these to take to holiday parties or to have around for my Thanksgiving or Christmas with our family, so that I know there is something there that I can feel really good about having!

Hope you love these as much as we do!

Flourless Dark Chocolate Chip Cookies

Makes 32 cookies…

Ingredients:

  • 2/3 cup rolled oats (gluten-free – optional)
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 tbsp ground cinnamon
  • 1 cup almond butter (preferably fresh ground)
  • 1/3 cup coconut sugar
  • 2 large cage free eggs
  • 1 ½ tsp vanilla extract
  • ½ cup dark chocolate chips

Directions:

  • Preheat oven to 350 degrees F (see 4th step first…)
  • In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
  • In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
  • Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
  • For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
  • Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  • Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
  • Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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Instructions
  1. Preheat oven to 350 degrees F (see 4th step first…)
  2. In small bowl mix together the oats, baking soda, salt and cinnamon; set aside.
  3. In a large bowl beat the almond butter, coconut sugar, eggs and vanilla with an electric mixer until smooth – 2 minutes.
  4. Mix in dry ingredients with a wooden spoon, then fold in chocolate chips.
  5. For best results, refrigerate the dough for 30 minutes to 1 hour. And then move on to the next step. If you don’t have time, no worries, they will still turn out GREAT – but will be a bit more sticky to work with.
  6. Roll cookies into approx. 2-inch dough balls (I like to use a small ice cream scoop) and place onto cookie sheet approx. 2 inches apart, then barely flatten the top of the cookie (I’ve found it’s best to use 2-3 fingers for this and dip my fingers in a little warm water so that the dough doesn’t stick to my fingers as much.)
  7. Bake the cookies for 10-12 minutes – until the edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 5 minutes on the cookie sheet and then transfer them to a wire rack to cool completely. Repeat with remaining cookie dough.
  8. Store in an airtight container on the counter for up to 7 days, in the fridge for up to 2 weeks or in the freezer for up to 3 months.
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Movement: 1/2 Kneeling Overhead Press

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90% of OCR is pulling. If you don’t work the “push” muscles you’re creating imbalance that could lead to injury.

Most running and triathlon strength plans do not include pressing movements which can also lead to muscular imbalances and injury

An overhead press, especially when executed one arm at a time builds strength throughout the shoulder complex and core.

Be sure as you go through this moment that you do not over arch your low back at any point, especially as you are pressing overhead. To help prevent this 1)be aware if your arching your back excessively, perhaps do the movement with your side facing a mirror, 2)every time you press weight overhead “squeeze” the glute of the kneeling leg (the one that’s on the ground)

We recommend 3-4 sets of 8-12 repetitions

CLICK HERE for the video demo

Episode 179: How to Style Hair, 2019 Predictions and Listener Q&A

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This episode starts a bit different than the others. Mo and Miles were having a deep conversation about why Miles needs a haircut and how to style his hair when they both realized “this should be on the air” 🙂

Afterwards we dive into listener questions and discuss:

  • Terrain Race’s new format and ownership
  • Strength training post injury
  • How to cool down after a race
  • How to build your race schedule
  • Strength moments for ultras and mountain running
  • Morning MOGA movements
  • How long should off-season last
  • When you change up your routine
  • Can you keep muscle mass during race season
  • AND Mo lets you know EXACTLY who will win OCRWC & Spartan Championships in 2019

CLICK HERE to listen or download from iTunes or wherever you get your podcasts!

MOGA Morning Mobility Movements:

Down Dog Hurdle Twist Pigeon 

Quad Shoulder Opener

Glute Bridge

Mantis Cobra 

Rib Pull