Practical Endurance Training – Paleo Style

Today’s guest post comes from Kelly Lamb, a Crossfit Level 1 coach.  If you like what she has to say, please be sure to check out her personal website and her Paleo recipe website!

I was in a physical therapy session (for therapy not related to endurance sports) and I overheard the conversations of multiple other patients with the same story: “I got injured training for the upcoming half-marathon. I was running 8 miles a day before the injury happened.” It’s a common story in the endurance community. Endurance athletes (EA’s) think that if X is good, X+Y must be better. They train themselves into injury, weight gain and sometimes, complete exhaustion. Even I pay for the sins of my former 6-day a week running habit, and I was running a modest 3 miles a day.

Endurance Training, Paleo Endurance Training, Kelly Lamb, CrossFitThe popularity of marathon and triathlon is currently increasing annually and most, if not all, of the increase is due to participation of non-elite athletes. There is a way to train in a safer, less time-consuming manner for both marathon and triathlon. AND, you can do these events while sticking to your Paleo diet. This works well for challenging distances such as half-marathons and Olympic triathlons.

NOTE: If you are going to pursue a full marathon, Ironman, Half-IM, or any other endurance event that will last significantly beyond 2 hours, you might ask yourself why before committing. These types of events require a different level of commitment and a health sacrifice that I believe should be reserved for elite athletes.

In Part I of my endurance training series, I’ll discuss how to train.

  • Plan ahead. Give yourself a minimum of 8 to 12 weeks to train. You might need a swim lesson, a bike set-up or time to break in new running shoes.
  • If you happen to be the self-motivated type, train alone or break away from the group. Not only are most EA’s following a “traditional” style of training, you won’t make any progress if you are keeping pace with someone slower than you.
  • Focus on your weaknesses. For most multi-sport EA’s, swimming is the biggest weakness. If you are limited on time, you should prioritize by training your weakness every week. 
  • Warm up and do mobility. Don’t forget to warm-up pre-workout and stretch / do mobility after workouts. A good tip is this: the shorter the workout, the longer the warm-up needed.
  • There is NO NEED to double up on workouts in one day. Unless you are going to the Crossfit Games, there is no need to do Crossfit and endurance training in the same day. Plan your endurance workouts around your other activities and prioritize in order of importance when needed. If you are doing 2 workouts a day, you are missing the point of this type of training. Note for multi-sport EA’s: You can do the occasional brick during the training period only if time allows. A brick gets EA’s acclimated to combining at least 2 of the events in a triathlon. I would suggest keeping the brick short. There is no need to do a full race during training.
  • Train in your race environment as much as possible. An open water swim is scary and far more challenging than a pool swim, especially if there’s a current. Biking or running hills is harder than biking or running flat road. Weather extremes (hot, cold, rain) can make for a miserable day.
  • Don’t build or follow a training plan around junk miles. I’m a big fan of shorter distance, intense interval programs like Crossfit Endurance. Do a time trial at the beginning of your training period (e.g., 5k or 800m swim) and focus the rest of your training time on intervals of varying length and intensity (see below for examples of these). You’ll get to see the result of your “no-junk-miles” training when you get to the race.
  • When doing intervals, the key is REST! This means rest between sets and rest between workouts. You should NOT be working at a max effort every day. Part of the reasons you are doing intervals is to avoid injury.

Here are a few examples of intervals to work into your training:

Short intervals – These are the most intense intervals, working anaerobically and will leave you wiped out after just a short distance or a little bit of time. Train these NO MORE than 1 – 2 times a week (not on consecutive days):

  • Tabata run or swim (20 seconds effort, 10 seconds rest x 8 rounds)
  • 50m run or swim, rest the time it took to complete x as many rounds as possible until form and/or pace can not be sustained
  • ½ mile sprint on bike, 1 mile easy pedaling x 6 – 8

Long intervals – These are trained aerobically, generally at 80% intensity, which is faster than race pace. Train these 3 – 5 days a week:

  • 200m run or swim, rest the time it took to complete x 5 – 10 rounds
  • 400m run or swim, rest HALF the time it took to complete x 4 – 8
  • Run 1 mile, rest 4 minutes, run 800m, rest 3 minutes, run 400m, rest 2 minutes, run 200m
  • 5k run, 5 minutes of running, 2 minutes of walking until you have covered the total distance
  • Bike up a decent grade hill, coast down hill x 8 (depending on hill size, this could fall under a short interval)

An EA with a solid endurance base can follow a schedule of 2 – 3 workouts per week. New EA’s needing to build a base should try to do 2 workouts per week in their weakness and at least 1 workout per week in the other disciplines.

Just about anything goes with intervals, so be creative in your design, or check out these resources for more interval workout ideas:

ABOUT THE AUTHOR
Crossfit, Crossfit and Paleo, Crossfit Lifestyle

Kelly Lamb is a Crossfit Level 1 coach and American Council on Fitness certified personal trainer. Kelly also holds certifications in Crossfit Endurance, Crossfit Kettlebell and Spinning.  You can find Kelly at www.fitnesskelly.com and her Paleo recipe website at www.cookingkelly.com.

 

Review Monday – Growing A Farmer

Today’s Review Monday is going to be a little bit different in that rather than me spending lots of time time writing about why I thought Growing a Farmer: How I Learned to Live off the Land by Kurt Timmermeister was a fantastic book and worth reading — which, by the way, it totally is, especially if you have the romantic idea of leaving the rat race behind, moving to the country, and living off the land — I will be using this space to post an awesome interview I did with the author.

Could you please give a little background for people who might be unfamiliar with your story?

I started out in the restaurant business, owning small cafes in Seattle. Little by little I became disilliusioned with the food I could find and decided to try growing food myself.

It seems much of your professional life has centered around food. What do you think brought you down this path?

I grew up without a lot of great food, so I can’t say that it came from my family. If anything it was a reaction to the poor quality, processed food of the 1970s.

Are you an anomaly or is it really possible for an average person to have a successful farm that doesn’t require hundreds or thousands of acres?

That is a challenging question. By successful I believe you mean financially successful. Small farms are financially very difficult. There is very little economies of scale and the price of land near cities is extremely high.

I would say that homestead farms — where one or both ‘farmers’ has a paying job as well and the goal is just to feed the family — those are very possible. I have huge hope for many more homestead farms.

Can someone do this on an even smaller scale, say, in their quarter-acre back yard?

I think on a small city lot anyone can grow part of their food and enjoy it tremendously. Livestock are difficult but vegetables and perhaps chickens for sure.

What one piece of advice would you give to someone who wants to follow in your footsteps?

I would say that avoiding debt if it is at all possible is the best financial advice for starting a small farm. Easier said than done, however.

For other advice I would recommend trying all kinds of activities: beekeeping, chickens, goats, cows, flowers and so on. Then over time — sometimes a very short time — you will
find what suits you the best and what suits your land the best. Everyone need to pair down to just one or two specialties. That process is exciting and unpredictable.

What is the best way for us non-farmers to support our small, local farms and farmers?

The easiest way to support small farms is simply to buy local products, especially at the local farmers markets. In addition I would say, learn to appreciate that the higher price is the result of higher costs.

It is challenging to grow local, high quality food and then have people complain about the price. We are all just trying to make a living. The price is fair for a high quality healthy product. Enjoy it!

(Disclosure: This post contains links to an affiliate program, for which I receive a few cents if you make purchases.  I am disclosing this in accordance with the FTC’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”)

Paleo Balsamic Berries

Being PaleoIt’s A LifestyleAnd there are tons of recipes to keep it that way!

Welcome to our weekly column of Paleo Recipes that will keep you on the right track while tapping into your culinary skills to create dishes that even the non-paleo folks in your life will crave!

Balsamic Berries

Check out this amazing recipe from Kristen Silverman of It’s A Lifestyle!


Ingredients:

  • 1/3 cup balsamic vinegar
  • 2 Tbsp honey
  • 3 pints berries of choice
  • 1 bay leaf
  • Pinch of sea salt

Make:

  1. In a pot, add balsamic vinegar, honey, bay leaf, and salt and bring to a boil.
  2. Remove from heat, discard the bay leaf, and let the mixture rest.
  3. Clean and cut your berries of choice into smaller pieces.
  4. Place berries into a bowl and drizzle with syrup.
  5. Toss around gently and plate.

Paleo Moroccan Inspired Meatballs

Today’s recipe is a guest post from Roxanne Camden of What’s for Dinner Mom?  Be sure to check out her site for more delicious recipes!

Whenever my hubby travels to some new country, I like to read up on the “food culture” of that country. He spent last week in London with a side trip to Rabat, Morocco. I promptly began googling Moroccan foods and recipes and most of what I read sounded delish.
 
While he was gone, the kiddos and I made a trip to Barnes and Nobles for some new reading material. While the kids were doing their thing, I was happily browsing the cookbooks and came across a new Paleo cook book titled Well Fed. This book was going home with me… the recipes sounded amazing and the pictures… oh so drool worthy.
 
Chris came home and  raved about the food which meant I needed to head to the kitchen and cook all things Moroccan :)
 
Fast forward to me actually having a few quiet moments to look through my newest cook book…and what do I find? A recipe for Moroccan meatballs. Funny how things always seem to happen for a reason. Chris travels to Morocco, I research Moroccan food culture, hubby comes home raving about the darn food and now my latest cook book has a recipe for Moroccan meatballs… fate it seems wants me to feed my family a Moroccan inspired meal!
 
Using the meatball recipe in Well Fed as my inspiration, I created my own version.
 
To keep it Paleo, serve with mashed sweet potatoes, cauliflower rice or a yummy salad. For my non-paleo peeps, serve atop a fluffy bed of mashed potatoes or basmati rice.
 
For The Meatballs 
  • 1 lb ground veal
  • 1 lb ground beef
  • 1 egg
  • 2 tbsp chopped fresh parsley
  • 1 tbsp paprika (sweet not hot style)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 2 tbsp tomato paste (save remaining paste for sauce)
  • Ccoconut oil
For The Sauce
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked pepper
  • 1 28 oz can diced tomatoes (I use Glen Muir)
  • Reserved can of tomato paste
  • 1/2 cup water
In a large bowl, combine meatball ingredients and gently mix with your hands to thoroughly combine. Using a melon ballet or small spoon, scoop about one tablespoon of meatball mixture and shape with your hands into balls.
 
In a large skillet heat 2 tbsp coconut oil over medium heat. Sauté meatballs  (working in batches)  until well browned. Remove meatballs to a plate and keep warm.
 
Once all meatballs have been cooked, add  1 tablespoon coconut oil to pan. Add onions and cook until softened, about 5 minutes. Add garlic and cook another 2 minutes. Add spices to pan and stir. Next add diced tomatoes, tomato paste and water. Stir to blend. Reduce heat to simmer and cover skillet. Simmer 45 minutes and then remove lid and simmer an additional 15-20 minutes or until sauce reaches desired thickness

Amazing Paleo Success Story from The Ancestral Body

Today’s post is a success story from Charby of The Ancestral Body.

Sport has been a huge part of my life ever since I was a kid. However, it didn’t take me long to score the nickname “Chubbsi” on and off the field. Yes, I was a chubby lad to say the least. This trend continued into my teens and well into my twenties despite my numerous attempts at fad-diets, unhealthy eating plans, starvation, and exhausting exercise regimes.

It all came to a head one afternoon at the age of 25; I experienced acute chest pains. My GP was quick to order a series of blood tests. My liver, kidney, thyroid, blood pressure, blood sugar, and cholesterol results were dangerously out of whack; results that resembled a man two or three times my age, and in very poor health.

The same GP, and two others, were quite keen to put me on blood pressure and cholesterol lowering medications. Absolutely NO frickin’ way!

At 175cm and weighing in at a hefty 95kgs, I decided that enough was enough. I was told in no uncertain terms that I was quickly following in my father’s footsteps. Dad had his first heart attack at age 44, and his second at the age of 59. I was grateful for the wake-up call, but not for the nutritional misinformation that followed.

I adhered to conventional wisdom for three years; adhered to the “healthy” food pyramid and exercised compulsively most days. I only succeeded in gaining more weight, feeling hungry all the time, and exhausting my adrenal glands further.

Today, at 30 years of age, weighing in at 69kg, I feel that I have something important to share; a way of living, eating, and moving that will sustain me for the rest of my life… and by the way, I’m not hungry anymore. There were some less obvious changes too that I began to notice over time; I’ve stopped snoring, my anxiety has lifted, my skin is clear, I am confident, my libido has skyrocketed, I feel loads faster on the sporting field, AND I’M HAPPY!

This has had such a profound impact on my life that I decided to follow my passion. I am now a Nutritional Health Coach and Personal Trainer over at The Ancestral Body.