Right now, my favourite food is Pizza. I’m more of a simple man when it comes to these affairs; a bit of sauce, simple, fresh ingredients and an airy thin crust.

Problem with most pizza is that it’s just too much carb; too much wheat; too much grain.
If you’re trying to lose fat or simply have a sensitivity or allergy to gluten, here’s a simple Paleo/Gluten-Free Pizza Dough Recipe that I played around with in the kitchen lab.

PALEO/GLUTEN-FREE PIZZA DOUGH

Ingredients
3 Eggs
1 Cup Full Fat Coconut Milk
1/2 cup Coconut Flour
1/2 tsp. baking soda
1 tsp Garlic Powder
2 Cloves of Crushed Garlic
1 Tbsp. Dried Basil
1 Tbsp. Oregano

Directions
Preheat oven to 375F.
Prep cookie sheet or pizza pan by covering with lightly greased parchment paper (coconut oil or EVOO).
Whisk eggs, garlic powder and crushed garlic together until uniform.
Add dry and ingredients and whisk until smooth.
Bake for 20 Minutes on top rack.
Slowly Flip Dough back onto parchment paper, top with your desired toppings and broil for 2-5 minutes or until golden brown and handsome (like me. hey, now!).

I should note that there was no pizza throwing, tossing, rolling, punching or singing of Italian songs as the mixture will resemble a batter, rather than an actual gluten-y, gummy, dough
(I missed that part of prepping a gluten-rich pizza).

My Pizza was topped with caramelized onions, figs, prosciutto, goat cheese and spinach.
It was superb.

The end result, was not quite the airy, doughy, crispy pizza that I was used to lusting after, but it was damn good alternative.
For those of you weaning off the wheat, you’ll love this one.

Keep in mind that although not doughy and airy as a conventional pizza, this was still a nice and tasty alternative that’s highly recommended to my Primal/Paleo Dieters and Gluten-Free Friends. The Crust had a light, thin soft bread texture and the added dried herbs really added to the pie’s complexity, nicely. I’ll definitely be coming back to this dough when I need the fix at home.

Try it out and limit your toppings to your own imagination.
Let me know what you think, Strength Seekers.
Eat and Be Healthy.
Evolve or Die.

This weekend, 1 meal/day starting at 12:00p, Friday 3/22/13 until 11:59p, Sunday 3/24/13, I’m issuing a challenge to make your plates (or take out/lunch containers) to be more plant-based.

Here’s the Challenge:

Make one meal daily, all weekend, comprised of at least 1/2 of your plate/container being plant-based
I’m not concerned with the other 1/2, all I’m concerned with is that you make the 1/2 that I’m concerned with full of vegetables; raw or cooked; cold or hot.

*if you already do this, then make your entire plate plant-based, once per day all weekend
**if you’re a vegetarian or vegan as is, and eat a plant-based diet daily…..well, sorry, Stay Tuned for our next challenge. I still love you.

Use: #JDWkndChallenge on Twitter or Instagram with your results and meals.

You got this, with ease.
Evolve or Die.

When I think of Chicken Soup, I think of what a big bowl of Mother’s hug would feel like.
It’s comfort food and every culture and nationality has their own take on the matter.

For the Chinese, it’s Congee; for Filipinos, it’s Mami; for Thais, it’s Tom Yum and for the Vietnamese; it’s Pho, to mention a few.
I’m merely exploring Asia here, but I’m sure my Polish, Russian, Trini, Greek and African friends can vouch for their own mother’s versions of a big, piping hot, hearty bowl of something delicious.

That said, I’d like to share my version of Chicken Soup — what I call “The Working Man’s Chicken Soup”, that might give your mother a run for her money.
The secret lies in the broth and simplicity of this one.

For anyone busy, Working or not, Man or not, here’s one of the easiest Chicken Soups to prepare on a budget with money and time.

——
THE WORKING MAN’S CHICKEN SOUP

Equipment
1 6qt Crock Pot/Slow Cooker

Ingredients
6 Chicken Thighs, Skinless + Boneless
4 Carrots, Skinned + Sliced
4 Celery Stalks, Sliced
1/2 of 1 Medium Onion
2-4 Cloves of Garlic
2 Bay Leaves
Salt and Pepper to Taste
6 Cups of Cold Water
1/2 Cup of Parsley, Finely Chopped
1/2 Cup of Cooked Pasta or Rice (Optional)

Directons
1. Place Chicken at bottom of Slow Cooker and season with Salt and Pepper

2. Layer with Half Onion, Garlic, Bay Leaves, Carrots and Celery

3. Add Water and Set Slow Cooker on Low for 6 hours or High for 3 hours (if in a hurry)

4. 3-6 hrs later, Remove Chicken thighs and Shred with 2 forks. Discard Onion and Garlic

5. Add Shredded Chicken, Parsley and Cooked Pasta or Rice (Optional) back to Slow Cooker and set on Low for another 30 minutes

6. Serve Hot and Enjoy as a Side or Main Soup

——

There you have it, Simple and Delicious.

The beauty of this soup and deep flavour is how the chicken creates its own broth through the low and slow cooking method. No high sodium broths or stocks added for me.

If not enjoying my own mother’s Filipino Aroz Caldo (Congee) or Mami or Chicken Soup, but craving it just the same, I’ll throw all of these fresh ingredients into a pot before work, set it on low and come home to a fragrant home and hot bowl.

Perfect for combating a cold, shared or hogged to yourself when you’re Strong and Healthy.

Are foods available at our local grocery stores formulated and designed to make us addicted?
That certain crunchy, sweet + savoury taste…they weren’t created by the companies to make us hooked, were they? Big Multi-national corporations wouldn’t do that……right?

The New York Times article, “The Extraordinary Science of Addictive Junk Food”, investigates further.

Read on here.

Junk Food May Be As Addictive As Drugs – ABC

Stay Awake and be conscious of the food and poisons you’re feeding yourself and your family.

Have A Strong Day.

The smell of Lemongrass instantly brings me back to my backpacking travels through Southeast Asia. There’s nothing quite like the fragrant smell of a piping hot bowl of Tom Yum Soup, that’ll energize your senses on a cold and gloomy Canadian Winter day like today.

But what gives this Thai soup its unique smell?

You’re most likely being enticed and awakened by the fresh, citrus-like scent of Lemongrass, an exotic herb, indigenous to South and Southeast Asia. It’s an ingredient that’s been used as a flavouring and medicinal agent in this part of the world for centuries.

Here’s why you should head to your local Asian grocer and add Lemongrass to your cooking;

Lemongrass Benefits
• Cough, cold & sore throats
• Anxiety
• High cholesterol
• Type 2 diabetes
• Colitis
• Digestion
• Rough, dry, scaly skin
• Acne
• Constipation
• Kidney detoxification
• Insomnia
• Relaxation & deep sleep

Healing Properties of Lemongrass
According to plantwell.com, this superherb “has many health benefits and healing properties containing many compounds, oils, minerals and vitamins that are known to have anti-oxidant and disease preventing properties.

The primary chemical component in lemongrass is citral which has strong anti-microbial and anti-fungal properties.

Lemongrass therefore inhibits microbial and bacterial growth in the body, both internally and externally, helping to prevent and cure bacterial infections in the colon, stomach, urinary tract and respiratory system.

Its leaves and stems are high in folic acid and essential vitamins such as pantothenic acid (vitamin B5), pyridoxine (vitamin B-6) and thiamin (vitamin B-1).

Lemongrass also contains many anti-oxidant minerals and vitamins such as vitamin C, vitamin A, potassium, zinc, calcium, iron, manganese, copper, and magnesium.

Lemongrass oil when used in aromatherapy restores and revitalizes the whole body, helping to relieve the symptoms of headaches, body-aches, nervous exhaustion and stress-related conditions.

Lemongrass tea can act as a diuretic and is highly effective in flushing toxins and waste out of the body; improving the function of many different organs including the liver, spleen and kidneys.

Many people use lemongrass as a calmative agent; to help them deal with anxiety and nervousness People who suffer from Insomnia report its ability to help them rest and sleep deeply.

Lemongrass may also have effects on cancer cells. There are many studies online and in medical journals illustrating how lemongrass kills cancer cells without harming normal cells.” (Read more…)

——-
Tom Kha Gai Recipe

Speaking of Lemongrass, here’s what I made this past weekend using the Almighty Lemongrass – “Tom Kha Gai”; a Spicy Thai and ‘Coconutty’ take on Chicken Soup.

TOM KHA GAI

Ingredients
1 can (14 oz.) coconut milk
1 can (14 oz.) reduced-sodium chicken broth
6 quarter-size slices fresh ginger, sliced thinly
1 stalk fresh lemongrass, bruised with back of knife + cut in 1-in. pieces
1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks $
1 cup Enoki Mushrooms
1 Cup of Broccoli
1 tablespoon fresh lime juice
1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
1 teaspoon sugar
1 tablespoon of Thai Red Curry Paste (containing Galangal + Kaffir Lime Leaves)
6 Thai Bird Chilli Peppers
1/4 cup fresh basil leaves
1/4 cup fresh cilantro

Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with Chilli, basil and cilantro.

Yield: Serves 4 as a side soup or 2 as a Main
Total: 20 Minutes

While I was watching TV last night (yes, I watch a 30-60 minutes when I can. Surprising, huh?), I caught an ad for Sensa. It’s ad claimed that by simply sprinkling this magical powder on your food, you, too, can be leaner via eating less. Pretty Impressive!!!

NOT.

Here’s How To Use Sensa

(I’m supposed to use this crap for 6 months?!!!)

Henry The Health Hound Reviews Sensa

Nutritionists Warn of the Dangers of Sensa (Article)

Do your own research, folks. If it sounds to good to be true…it probably is.

It’s not just about the brain + heart…yet more reasons why you should be taking your fish oils.

Read about it here:
[Get Stronger And Lean - Take Fish Oils]

David Farrow at Work

I Caught Dr. Oz this afternoon during my break from coaching, and it featured the 2x Guinness Book of World Record Holder, David Farrow.
Dave is known for and holds the record for having the best memory to date, so he’s bound to know a thing or two about having the proper strategy behind increased brain power.

On the show, Farrow explained that food and proper nutrition are the key to clearing up any fog in your head and thinking clearly.
Along with Dr. Oz, the 3 Memory Foods Discussed were:

1. Beets
They lower blood pressure and increase brain blood flow.

2. Cashews/Cashew Butter
Great source of Thiamine – essential in boosting brain power. Dave thinks of cashews as “power vitamins” (weirdo).

3. Avocados
High in good fats, Vitamin E, K and folate – these tasty fruits reduce hardening of the arteries, and therefore increase blood flow to the brain, making you the most charming and popular person who remembers everyone’s name.
Adding one or all 3 of these tasty foods to your daily eating will make a difference, but only if committed to for at least a week (In other words, don’t expect them to make a comic book about you having Superhuman Memory, just because you snacked on a beet-avocado and cashew butter sandwich).

[Read the article at drozfans.com here]

Memory Millionaire Tip by David Farrow

David Knows.

You are what you eat.
Have A Strong Day.

“Despite only playing one season, P.K. Subban has already earned a reputation as one of hockey’s most exciting young talents — and for being a dude that hip-checks unlucky opponents into another dimension. But in his new ALWAYS ON video, we discover the 22-year old defenseman has also worked his tail off to become a seemingly sudden sensation. In this day-in-the-life narrative (stylishly told in reverse), P.K. lifts enormous barbells, drags heavy disks through the street, races across the ice and even gets in some time at a BBQ with his hometown Toronto crew. The video is backed by the track “Say I,” by Saukrates, the veteran Canadian Hip Hop artist.” – Nike Sportswear

I love Nike on so many different levels.

I personally, had no clue, but JD Training Advocate and friend, Junya, recently shared an article about the 100% UNPureness of “Pure” O.J.

Excerpt from foodrenegade.com:
“Do you buy orange juice at the store? If you do, I’m sure you’re careful to buy the kind that’s 100% juice and not made from concentrate. After all, that’s the healthier kind, right? The more natural kind? The kind without any additives? The kind that’s sold in the refrigerator section so it must be almost as good as fresh-squeezed orange juice?

If I’m describing you, then you’re either going to hate me or love me by the time you’re done reading this post. The truth is, that orange juice you feel so good about buying is probably none of those things. You’ve been making assumptions based on logic. The food industry follows its own logic because of the economies of scale. What works for you in your kitchen when making a glass or two of juice simply won’t work when trying to process thousands upon thousands of gallons of the stuff…”

Read more at “The Secret Ingredient In Your Orange Juice” by KristenM

Thanks for the share, braddah Junya.
Keep your eyes open and fuel your body only with the finest sources.

If it grows on a plant, eat it; if it has to go thru a plant, don’t.

Even the purists have fooled us!