Training for "The COVID 19" Like a Marathon | Mark's Daily Apple

Training for "The COVID 19" Like a Marathon

After a long period of being cooped up, regulations are walking back, which introduces us to a whole new level of anxiety. Public health recommendations appear to be flip-flopping regularly, and we are learning on the fly as the situation evolves.

In today’s post, guest author Dr. Ronesh Sinha, internal medicine physician and expert on insulin resistance and corporate wellness, shares some thoughts on how we can regain some control of our lives. Rather than duck and cover for several more months, we can face this beast head-on. That's not to say you should be reckless and ignore social distancing and hygiene protocols. Instead, we can adopt a mindset that we will do what is necessary to minimize our risk of a severe COVID-19 outcome. Reframe this pandemic in your mind, and view it like a warrior approaches an enemy on the battlefield or an athlete faces an opponent in a competition.

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Monk Fruit: The Sweetener That May Fight Cancer, Inflammation, and Diabetes

When you give up sugar, that doesn’t mean you have to give up sweet treats. You can find natural ways to satisfy your sweet tooth without spiking your blood sugar, and that doesn’t mean you have to resort to dangerous artificial sweeteners. Monk fruit is a keto community favorite ingredient to sweeten recipes, but what exactly is it, and where does it come from? Is there any research behind monk fruit? And how do we compare the various formulations next to each other in the supermarket aisle? Let’s break this down.

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How to Cook and Eat an Artichoke

Artichokes are a mysterious vegetable, and a lot of people are intimidated by them. How do you cook an artichoke? How do you cut into it? What parts do you eat? And how does it taste? Eating a whole artichoke is a lot different than having prepared hearts from a jar.

Ingredients

Directions

Cut off most of the stem on top, leaving about ¼” of the stem intact. Cut 1" off of the tough bottom of the artichoke. Use kitchen scissors to trim the prickly ends off of the leaves. Rub a lemon slice on the cut end of the artichoke.

Set up a steamer by heating a pot with some water and a squeeze of lemon. Place the artichokes in the steamer basket, cut side down. Steam for around 30-35 minutes.

Combine your favorite Primal Kitchen Mayo with a squeeze of lemon and fresh cracked pepper.

To eat, peel the leaves off one by one, dip in the mayo, and enjoy! When you’re finished eating the leaves of the artichoke, it’s time to find and clean the heart. Pull off any remaining inner leaves (they’re usually in the shape of a little cone) to expose a fuzzy circle in the stem. Scoop out those fuzzy pieces with a spoon and you’ll be left with the artichoke heart, which is the base of the stem and artichoke. Slice it into a few pieces and dip it in the mayo. It’s the most tender, meaty part of the artichoke!

Your Wisdom Is Your Biggest Coaching Asset | Tara Garrison

Today’s guest on the show is Tara Garrison. Tara is a ketogenic diet specialist, personal trainer, mom of four, and Boston marathoner. She takes a holistic approach to health, teaching the importance of a healthy mind and body. She is certified through the National Academy of Sports Medicine, International College of Applied Nutrition, and Strength, and is a Certified Functional Strength Coach. Like so many of us coaches, Tara’s journey to coaching was triggered by a health awakening when she realized what she had been doing for years and years was no longer working. Today, Tara has a thriving online coaching business where she connects with clients all over the world. In this episode, we talk about her approach to connecting with her clients through her signature program, intuitive eating, tips for thriving in the online coaching space, and so much more. This is a great chat with a successful health coach who is truly crushing the online coaching game. We hope you enjoy it!

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