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Linkendurance

Episode 177: Interview with Altra Shoe Creator Golden Harper

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In this episode we sit down with the man behind Altra running shoes and the zero drop shoe movement Golden Harper! We discuss:

  • How Altra began
  • How a zero drop shoe is so beneficial to long-term foot health
  • The creation of modern running shoes
  • How over striding, not the heel stack, causes injury
  • How to transition from a 6-10mm shoe to zero drop
  • Strength movements to build bulletproof calves and feet
  • and a WHOLE LOT MORE (we had a ton of great listener questions)

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

Movement: Kettlebell Rebounding Lateral Lunge

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This is a great movement to develop explosive single leg power as well as working an alternate range of motion in the lateral lunge. Most athletes get stuck in a linear movement pattern “forward run/walk motion” which can lead to muscle imbalances and injury. Use this movement to keep your hips healthy, open, and strong!

For neuromuscular strength/power gains we recommend 4 sets of 4-6 reps

For muscular hypertrophy or to improve endurance we recommend 3-4 sets of 8+ reps

CLICK HERE to see the video demo

Athlete Spotlight: OCR Athlete Shan Khan

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Name: Shan Khan

Age: 26

Hails From: Queens, New York

Sport: Obstacle Course Racer “OCR”

Occupation: Business Development Specialist at Ford Motor Company

Fun Facts:

  1. Favorite Food =
  2. Spirit Animal =
  3. If he were running down a beach in slow-mo what song would be playing = “Let’s do Good Life” – G-Eazy

Shan began his journey in OCR a short 2.5 years ago and has made HUGE progress ever since. His dedication and determination to better himself in every way as both an athlete and person is something special. Over the last 2 years Shan has explore many distance obstacle races and discovered that the longer distance is where he shines. His race accomplishments include multiple top 10 age group finishes, 2nd place overall  in the Bone Frog 6hr race, and most recently placing 34th overall in the world at the Tough Mudder 24hr Championships. He does all this while holding down a full-time job and going to school for his MBA! We recently recorded a podcast with Shan re-capping his experience at WTM. Go to the “podcast” tab on the Link Endurance homepage to check it out!

Episode 176: Shan Khan Recaps World’s Toughest Mudder

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In this episode we are not interviewing a pro. Instead we are talking to an athlete that races at the elite level while holding down a full-time job and going to school for his MBA. Almost every person that races OCR can relate to this in some form or fashion. Maybe you have a family instead of going to school, which is another full-time job in and of itself. We wanted to share Shan’s story and experience to show you that you CAN do anything you want if you focus, plan, and put the right mindset into your training, nutrition, & recovery

Want to know what it takes to grit out 60 miles in 24hrs, soaking wet in freezing 30 degree temps?

Have you been curious what it takes to crew a 24hr obstacle race?

We chat with Shan Khan and Coach Mo and get in to just that, plus find out how Shan managed to train for the World’s Toughest Mudder all while holding down a full-time job AND going to school for his MBA. Oh, and he finished 34th overall out of over 1200 athletes!!

We discuss:

  • Mental & physical strategies to handle the frigid temperatures
  • Nutrition for the race and how it can and needs to be adjusted mid-race
  • How he kept his mind focused during the cold night laps
  • Training and recovery before and after the race
  • The importance of a good pit crew
  • What it is like to crew for a race like this
  • What training looked like leading up to this race with a busy schedule
  • and more!

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

Clean Eating Cornbread Muffins

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I grew up on cornbread! My mom always made it to go with soup, which we had pretty often growing up! Smelling it baking in the kitchen brings me right back to my mom’s house when I was little. It is the best nostalgia!

Corn can be a tricky thing though because of the gmo’s (genetically modified organisms) corn can be so high in. So, I went for quite a while without eating it and frankly, always avoid it when eating out, etc. unless I am sure that it is made with non-gmo cornmeal. If you’ve avoided gmo’s and then accidentally had them at one point or another, you know that they can make you pretty uncomfortable – sleepy, tired, lethargic, GI distress, disrupted digestion, inflammation, joint pain, etc.

My recipe specifically calls for non-gmo cornmeal – I like Bob’s Redmill brand for this. And just so you know, if a product is listed as organic, that also means that it is non-gmo. But, most products that are known to have gmo’s will have a label on them that states specifically: non-gmo.

I LOVE cornbread that has lots of texture and “stuff” in it, so I put green chiles, bell peppers and corn kernals into mine! But if you like it plain, you will still love this recipe!

These are a great pair with my Clean Eating White Chicken Chili or any chili, soup or stew!

AND, a great bonus is – during the holidays, you can make this ahead of time, freeze it and it’s ready to go when you need to make cornbread dressing. And now, you’ll have a cornbread dressing you can feel really good about eating!

Clean Eating Cornbread Muffins

Makes 12 muffins

Ingredients:

  • 1 cup fine ground non-gmo cornmeal
  • ½ cup almond flour
  • ½ cup tapioca flour
  • 1 tbsp coconut sugar
  • 2 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp sea salt
  • 1 cup canned LIGHT coconut milk
  • 2 cage free eggs
  • 2 tbsp avocado oil
  • 1 tbsp apple cider vinegar
  • 1 can (or frozen) organic corn, rinsed and drained (optional)
  • 1 can diced green chilies (optional)
  • 1 medium red bell pepper, diced (optional)

Directions:

  • Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
  • In a large bowl, combine dry ingredients and mix very well.
  • In a separate bowl, combine the liquid ingredients and mix very well.
  • Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
  • Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
  • Pour into muffin tins that have been sprayed with nonstick cooking spray.
  • Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
  • Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.

 

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Instructions
  1. Preheat oven to 425 degrees F and spray a 12-count muffin tin with avocado or coconut oil cooking spray, set aside.
  2. In a large bowl, combine dry ingredients and mix very well.
  3. In a separate bowl, combine the liquid ingredients and mix very well.
  4. Pour the wet ingredients into the dry ingredients and mix until all clumps of cornmeal are gone.
  5. Add in the corn, green chilies and bell pepper, if using. Mix well to combine.
  6. Pour into muffin tins that have been sprayed with nonstick cooking spray.
  7. Pour evenly into 12-count muffin tin and bake 20-25 minutes or until a toothpick inserted into the center muffin comes out clean.
  8. Serve immediately or let cool and store in an airtight container up to 1 week or freeze up to 3 months.
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Episode 175: How to Eliminate Bad Days & Peak Performance Review

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In this episode Mo & Miles dive into what it takes mentally so that you never have a “bad day” of training or racing again.

We cover:

  • Vegan Santa Claus 🙂
  • What to do when you miss a workout or training/race goal
  • Where/How to shift your focus during hard training sessions
  • How to change your self-talk for a more positive outcome
  • The importance of setting daily training goals and intensions

Then we jump into a quick review of the book Peak Performance and talk about:

  • The importance of rest and extended breaks from training
  • When and why you need to go slow and take it easy
  • How mental fatigue could be ruining your training
  • How to use stress as a tool for success
  • How to get your mind right
  • and more!

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

Book: Peak Performance by: Brad Stulberg & Steve Magness

Clean Eating White Chicken Chili

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IT’S COLD IN TEXAS!!! And by cold I mean, lows in the 50’s! Which is cold for us! And I am LOVING it!

I am always SO ready for it to be cold by the end of the summer and by the end of winter, I’m REALLY ready for warm weather! But, I LOVE everything that comes along with cold weather – the holidays, lighting the fireplace, hot chocolate, hearty soups and stews and making chili’s like this one!

This chili is incredibly easy to make – takes about 10 minutes or less of actual prep and then you let it stew in the pot for 20 minutes, up to a few hours. And the best part? It is even better as leftovers! I love making this on a Sunday and then we get to have it for leftovers for lunch for the next few days at the start of the week! …meal prep 101!

The beans in this recipe technically knock it off of the Paleo list, but if you’re not strict Paleo, then go for it! Or, add 2 diced zucchini in lieu of the beans…

And it’s GREAT with all of the garnishes I have listed in the ingredients! We love chili’s piled high with lots of “stuff”! But, you may not… Suit yourself. Don’t say I didn’t warn you! 😉

AND, if you’re into the cornbread thing – my Clean Eating Cornbread Muffins are the PERFECT pair with this (or any chili, soup or stew)!

Hope you enjoy as much as we do!

Clean Eating White Chicken Chili

Serves 6-8

Ingredients

  • 2lbs ground chicken breast
  • 1 tbsp olive or avocado oil, divided
  • 1 medium onion, chopped
  • 1 jalapeño or serrano pepper, stem and most seeds removed, chopped
  • 1 clove garlic, minced
  • 2, 15oz cans white cannellini beans, rinsed and drained
  • 2, 4oz cans chopped green chilies
  • 1-2 cups chicken bone broth or low sodium chicken/vegetable stock
  • 1 bay leaf
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • pinch of ground cloves
  • ¼ tsp cayenne pepper (less if you prefer it less spicy…)
  • sea salt to taste
  • fresh cilantro, leaves only (optional garnish)
  • chives or scallion, thinly sliced (optional garnish)
  • 1 avocado, pitted, peeled, and chopped (optional garnish)
  • fresh pico or salsa (optional garnish)
  • goat cheese (optional garnish)

Directions

  • Heat oil in a large skillet on medium heat, place the onion into the skillet and cook, stirring often, until softened – approx. 5 minutes.
  • Place the chopped jalapeno/serrano and garlic in with the onion and cook one more minute, until garlic is fragrant.
  • Push vegetables to the sides of the skillet and add in the ground chicken. Break up into desired pieces and let brown on one side for 3-4 minutes, toss and cook until almost cooked through – another 3-4 minutes. Combine with the vegetables, add green chilies and beans along with stock, bay leaf and another pinch of salt and stir to combine.
  • Bring to a low boil and turn to heat to low and simmer for 20 minutes, up to 1 hour until the chili has thickened.
  • Ladle the chili into bowls and garnish with goat cheese, cilantro, fresh pico de gallo or salsa, chopped chives or scallion, and/or avocados.
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Instructions
  1. Heat oil in a large skillet on medium heat, place the onion into the skillet and cook, stirring often, until softened – approx. 5 minutes.
  2. Place the chopped jalapeno/serrano and garlic in with the onion and cook one more minute, until garlic is fragrant.
  3. Push vegetables to the sides of the skillet and add in the ground chicken. Break up into desired pieces and let brown on one side for 3-4 minutes, toss and cook until almost cooked through – another 3-4 minutes. Combine with the vegetables, add green chilies and beans along with stock, bay leaf and another pinch of salt and stir to combine.
  4. Bring to a low boil and turn to heat to low and simmer for 20 minutes, up to 1 hour until the chili has thickened.
  5. Ladle the chili into bowls and garnish with goat cheese, cilantro, fresh pico de gallo or salsa, chopped chives or scallion, and/or avocados.
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Episode 174: Train Anywhere Anytime with The NEWF Bag

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In this episode Coach Mo sits down with Dan Ferguson the Founder of the Newf Fitness Bag and along with Newf’s COO Alex Vezza talk about:

  • How Dan became inspired to help people “get out and make the world your gym” by creating the NEWF bag
  • How NEWF is redefining fitness and how they are contributing to “fitness anytime anywhere”
  • What makes the Newf different and superior to traditional sandbags
  • How to stay focused when starting a new business
  • Why it’s critical to always stay curious and go after your dreams
  • Golden tips for entrepreneurs
  • and more!

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

GET 30% OFF YOUR NEWF BAG!!! Click HERE  and enter code: LINKENDURANCE30 at checkout