Good Calories, Super Calories

Well, “super” foods, that is.

So far in this thread discussing the differences in how we (your coaches) eat you’ve seen a dramatic difference between us: Jon is always figuring out ways to sneak in more calories as it’s more difficult for him to put on mass, while I’m trying to eat more carbs and also stay in my -69kg weight class. One thing both of us can agree on, I think, is that the #1 dietary advice we can give to anyone who is looking to either lean out or feel good while building muscle is to eat REAL food. advice

Neither of us are certified nutritionists, but we’re pretty sure this is a good place to start.

I’m guilty of keeping a pretty disgustingly green refrigerator. I freaking LOVE vegetables. Have to remember to sneak in fruit or beans or quinoa and that stuff, but yeah. Veggies. YUM. Versatile, full of fiber, and they make me feel great every day.

Plus, they’re the first 2 things listed on almost every list of superfoods.

Speaking of super foods…

Everywhere lately you hear this word floating around… ‘kale’…’kale’..’kale’… reminds me of the evil general from “Willow” (and I realize many of you are too young to get that reference).

So, kale. The vegetable. I love it. I love vegetables. And although kale is readily available year-round in the supermarket, I sometimes desire something else during the summer. I also enjoy experimenting in the kitchen and trying new things. Well, if you’re like me, then you’re in luck!


Whenever I go out for sushi, seaweed salad is an appetizer I look forward to ordering. But I’ve never dared to make it myself. Did you know that the Oriental Market in Charlottesville sells fresh seaweed? [it also sells a ton of produce you’ve never heard of, and other fun things in the aisles and meat department… and mochi!!! But I digress…] So hey, why not.

Thus, I ended up with long strings of salty fresh slimy seaweed, and somehow decided I would eat it.

finished product

finished product

Step 1. Rinse, pat dry and chop into manageable sizes.

Step 2. Add rice vinegar and toasted sesame oil and chopped fresh ginger [mirin optional].

Step 3. Add some honey (or sugar).

Step 4. Toss, stir, taste and be amazed you made that.

Stays good for a few days in the fridge. Refreshing and delicious on a warm summer day.


You can also use dried seaweed, if you’re more comfortable. I like wakame, and you can find it at most stores. This is a great seaweed to use for making seaweed soup (beef optional), which involves browning beef and/or shitake mushrooms [or nothing] in toasted sesame oil with garlic, then adding 6 cups of water, after boiling adding in the seaweed and letting it all boil together. Add a little soy sauce for extra flavor.

miyeokguk (seaweed soup)

miyeokguk (seaweed soup — with the addition of kelp noodles)


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