At Soeun. Photo: Melissa Hom

Almost any discussion of what wellness means in 2017 includes a nod to CAP Beauty: first a web store, and now a brick-and-mortar New York shop and spa that takes an inside-out approach to natural beauty. In addition to cosmetics, CAP has helped popularize exotic superfoods, tonics, and teas, earning founders Kerrilynn Pamer and Cindy DiPrima a cult following. Not surprisingly, Pamers diet involves all kinds of herbs and potions and raw foods which she recognizes that many will find polarizing and inaccessible. I didnt always have this diet, she says. I found out I had celiac eight years ago, and that was a big wake-up call for me. She calls her new way of eating transformational, but also admits, Im the first one to say that this is not an inexpensive way to eat, at all. Read all about it in this weeks Grub Street Diet.

Thursday, July 20My mornings look pretty much the same every day. I start my day with 20 minutes of Transcendental Meditation, drink a big glass of water with the Beauty Chef Glow (my probiotic) and Genesis Gold mixed in, and then make my matcha and herbs to jump-start my morning. The herbs change from time to time, but today its a big batch of Rhodiola for focus; tocotrienols for a little creaminess; pine pollen to get my creative juices flowing; astragalus for immune support; he shou wu for hair, skin, and nail health; and the CAP Beauty coconut butter, because it tastes so good. My version of Bulletproof! I crawl back into bed with my husband and doggies, Beba and Ricardo, and we check in with each other, share our dreams, and talk about whats on the agenda for today.

I then prep some stuff for dinner and snacks for the week. Ive been really into making farinata, a chickpea-flour pancake thats also called socca, this summer. Its my answer to having a frittata around. It works as a canvas for flavor. I allow the batter to ferment overnight, drop it in coconut oil, and then pop it into the oven, and it cooks in 10 to 15 minutes. Whatever Im craving, I add it to the batter. Today, its paprika from Ray at the Grand Army Plaza farmers market, berbere, pink salt, and parsley. Then, I toss some soaked lentils into a pot; cook those up; and add preserved lemon, mint, capers, sherry vinegar, Wonder Valley olive oil (the best!), and salt. Happy to have both of these on hand for the full week ahead.

I have a meeting in midtown and its a scorcher today, so I bring a green juice, some cut watermelon, and an avocado to get me through the morning. I pretty much always have snacks on me; lately, thats been primarily fruit since its so hot outside.

I head back to the office and make a Gynostemma tea to warm me up, given the arctic conditions inside. The contrast is so intense in New York in the summer, I cant decide if I want hot soup, an ice-cold salad, or a huge bowl of fruit, which is what I end up going with for lunch. Watermelon and pineapple. Im having a serious love affair with fruit this summer.

Afternoon meetings take me to the kitchen for another matcha. This time neat and straight up. And an Ommm! from Juice Press, my pick-me-up for the second half of the day.

Im heading to an old friends house for dinner and am very excited about it. She makes a gorgeous spread. Leave it to her to work all day, raise an amazing child that we shared dinner with, and get a meal like this on the table. Tonight, we feast on zucchini noodles with pumpkin-seed pesto; roast carrots with zaatar and parsley over chickpeas with raisins; shredded romaine with yellow tomatoes and peppers; and sliced avocados. Another old friend comes over and we end up getting kicked out around 1:30. Its amazing how time slips away when seeing the people you love. I head home and John is still up, so we have herbs together. Our tea-and-herb ritual is one of my favorite parts of my day.

I had always been sick as a kid and had digestive and skin problems. I had never really considered how impactful a diet could be, and my body responded fast and furiously to this change. Ive taken down my inflammation a lot. Ive gotten much deeper into this way of eating lately, but it doesnt feel super rigid, and also this season lends itself to what Im doing right now. This isnt the way Id eat in the winter Id add a lot more cooked foods, a little more grains.

Friday, July 21Up early. TM, Glow powder, and another round of matcha and herbs. Astragalus, he shou wu, pine pollen, coconut butter, and Rhodiola. I drink this, have a bowl of cherries, pack up an avocado (I like to be prepared!), throw a bag of Gynostemma tea into my bag, and Im off. I head to an appointment in Chelsea, and on my way back to the office, I stop at Foragers. I grab a LuliTonix Kick Blend thats spinach, mango, fig, and mint. Its another hot day, and I dont have too much of an appetite because of the heat, so Im hitting the beverage train hard. I grab some watermelon when Im back in the office, make a matcha, and get to work.

Another night out. This time with my business partner, Cindy, and my old friend Kimille. We plan on meeting at Dimes at 7:30. We start with a bowl of grilled shishito peppers, one of my favorites. Then I order the big salad with beets, carrots, a side of avocado, hold the dukkah. Cindy and I share the quinoa plate with steamed kale, sweet potatoes, and sesame otsu. The sweet staff sends Champagne over post-dinner. I love it here.

Socially, keeping this diet is actually pretty easy. I dont talk about it, which is kind of funny. At a restaurant, Ill barely mention it. I dont want to be the person who says, Im not eating this or that. Thats a fucking bore. But Id say almost all of my friends and family are curious because theyve seen me transition into feeling better. I dont preach about it, but my family probably still thinks all I eat are sticks and twigs.

Back at it with the tea and herbs. Another round of meditation, some time spent with John, some snuggles with Beba and Ricky, and Im out for the night. Im thrilled to have tomorrow off. Especially because its a beach day.

Saturday, July 22Our Saturdays are pretty routine. They begin with TM, then we suit up the dogs, gather the weeks worth of compost from the freezer, and head to the farmers market. After we drop off the compost, we make our way down to Juice Press and Blue Bottle. I grab a couple juices for our beach day at Fort Tilden, and John gets an iced Americano. I dont really drink coffee it tweaks me out but I am known to have sips off of Johns or Cindys. My version of party smoking.

Then its back to the market to stock up for the week. We pick up collard greens, sunflower sprouts, and some beyond-delicious cucumbers, mushrooms, carrots, radishes, lettuce, and peaches. Once we get home, I prep the food for the week, snack on some pineapple, and get ready for our beach day. I always want snacks at the beach, so I cut up a bunch of watermelon, pineapple, and cucumbers. The beach has some good food options these days; theres a stand that I always hit that sells Thai coconuts, and another stand on the boardwalk called TropPops. They make the most delicious Popsicles just out of fruit and today its mango, and one side is covered with dark chocolate.

Back at home, we start preparing a huge post-beach salad. Tonight, its a lot of the stuff from todays market: greens from Evolutionary Organics; beets; the lentil salad I made this week; my husbands sauerkraut; micro watercress; lettuce mix from Evolutionary Organics (the best!); carrots from Willow Wisp Farms (another favorite at the farmers market); avocado and my new favorite salad dressing, which is a combination of Basbaas cilantro coconut (this stuff makes everything better); sauce with some Wonder Valley olive oil; and pink salt. I add a side of Vegan Marios bread (this is one of the best breads Ive ever had we order it from California; its that good!) and some coconut oil on top. Dinner is served.

Theres validity to people saying this kind of diet is prohibitively expensive. I dont really go out for big dinners. I eat in a lot. We have a juicer at home, so I make a lot of my juices myself. I also dont drink. People will say, Your juice is $12, and Ill say, Your cocktail is $16. And thats okay! Its expensive, but I am committed to this. I havent always been in a position for that to be the case, but its an important decision to me. Im the first one to say that this is not an inexpensive way to eat, at all. And all the adaptogens that I take, would I be taking those if I didnt own CAP? Probably not. Im super lucky in that sense. If I was just walking in, hell no. Crazy. I wouldnt be able to buy all of those! But the initial investment is definitely valid.

After dinner, its back to the kitchen for tea and herbs, some Kundalini, and lights out.

Sunday, July 23I have a lot to do at the office lately, so I prep some herbs and matcha, and head in on this rainy Sunday morning. Im feeling super focused with the herbs and matcha on my side, and I plow through my stack of papers and lingering items. I drink a Greens + Earth, have a rose Tulsi tea, and snack on some pineapple and watermelon. Now that my work life is feeling more in order, I head home and have a Juice Press Lucky Seven, and an avocado with pink salt and some sunflower seeds. Im obsessed with these sunflower seeds from Joshua Tree that this woman hand-roasts at her home. It seems absurd to like sunflower seeds this much, but theyre that good.

Dinner tonight is quick, as we are going to a friends house for Game of Thrones, and I know there will be good snacks on hand. Maya Kaimal sweet-chili lentil chips, carrots, radishes and green hummus, tortilla chips and salsa, and Go Raw carrot-cake cookies. Dinner before the big event is a big bowl with quinoa, that lentil salad again, sauted greens from the market, Seed + Mill green-herb tahini, sauerkraut, cucumbers, grated carrots, more microgreens, and a delicious sesame-seed shake that is a collaboration between Seed + Mill and La Bote. The farinata makes an appearance.

Some more herbs, sleepy-time tea, and Im out.

Monday, July 24I wake up and have more herbs (astragalus and he shou wu) with matcha, and head uptown to see a possible fulfillment center. Its pouring out and I grab a Juice Press Ommm! juice, a beautiful shiro plum that I snagged at the farmers market, and one of my favorite snacks, Splitz, which are these delicious split-pea crackers made in New York. They dont sound exciting, but our whole office is obsessed with them.

After our visit uptown, we head downtown, swing by Ninth Street Espresso for an espresso pick-me-up, and head into the office. Today, I get a big container of salad-bar stuff from Life Thyme. They have tons of options. I go with a cabbage salad; roast sweet potatoes; grated carrots with pumpkin seeds; celery with olive oil; beets with sesame seeds; and raw broccoli salad. The list goes on. I add some sauerkraut, Cindys husbands homemade hot sauce, avocado, and a side of Moon Juices green fermented crackers, and call it lunch.

My day at the office is coming to a close, so I start thinking about dinner. I swing by Integral Yoga and pick up a bunch of tomatoes, botija olives, basil, onions, garlic, and zucchini. When I get home, I start a tomato sauce with my grocery haul and let that simmer while I soak more chickpea flour for another farinata. Im big on having snacks around, so theres always something soaking in the kitchen. While Im waiting on dinner, I have some pickled summer squash from the farmers market, olives, cucumbers, and fennel. I also start the zucchini noodles for the sauce. I cant bring myself to call them zoodles. I add some nutritional yeast at the end of the pasta sauce, toss it with the noodles, add some basil on top, hit it with olive oil, and dinner is served.

After dinner, its chocolate. Im in love with Honey Mamas peppermint bar. I found it on my last trip to Oregon and have been stockpiling. Another round of herbs, some time on the couch, reading (I recently got into the Ocean Greens cookbook that is all seaweed recipes and am really enjoying it), and its time for bed.

Tuesday, July 25I start the morning with herbs and matcha (clearly a theme here). While Im making that, I start prepping dinner for tonight. Its from Meredith Bairds cookbook, Coconut Kitchen, and its a ceviche made from (you guessed it!) coconut. I thawed it out the night before, and now all I do is cut it up and add tons of lime juice, tomatillos, tomatoes, cilantro, jalapeos, radishes, and salt. That will spend the day in the fridge, waiting for me when I get home. I make a green smoothie thats banana, kale, spinach, fig, mint, lime, and coconut water, and drink that while sitting down to answer emails.

I head into the office and have a Chaga tea, drink a green juice from Juice Press, and snack on some cherries. Lunch today is from Souen, one of my favorite old-school downtown restaurants. The chef salad is a favorite; its loaded with seaweed, avocado, lettuce, carrots, steamed cauliflower, broccoli, daikon, and tahini dressing. I find it hard to find a really big salad in the city and this is a great option.

I grab some more tomatoes and peppers on the way home, and make a big batch of gazpacho for tonight. Mine includes tomatoes, apple-cider vinegar, shallots, red peppers, olive oil, cucumbers, pimentos, and salt. Soup and ceviche are ready to go, and dinner is served.

Im still hungry after dinner, so I make a huge bowl of popcorn. I pop it in coconut oil, and then melt some more for the topping and add in tamari, berbere, and nutritional yeast. We catch up on the latest Game of Thrones and turn in for the night.

Read more:
CAP Beauty's Kerrilynn Pamer Makes Coconut Ceviche and Endless Matcha - Grub Street

Competing in the lowest possible weight class can give boxers a significant strength advantage, so their diets are tailored to keep their weight down while maintaining lean muscle mass.So, what does a boxers diet look like?

Consistency is key, says MattSmith, who trains current southern super featherweight titleholder Craig Poxton. Firstly, opt for small but regular meals four to five a day. Secondly, choose foods of high nutritional value, cutting out the empty calories you get from sweets and crisps. The diets similar to the Paleo or low glycaemic diet. Look to eat quality protein in every meal. This can be red meat, eggs, poultry or oily fish. Healthy fats are in too such as avocado and nuts.

And, just as Mayweathers former chef disclosed, fibrous fruit and vegetables should make up a large portion of each meal. Fresh fruit and vegetables contain vitamins, minerals and antioxidants that help with repair and recovery. Root vegetables in particular provide slow release energy that will keep the boxers brain alert and aid performance.

Blood sugar levels need to be kept consistent, too. Especially in the lead up to a fight when boxers are trying to make weight to qualify for certain categories. When blood glucose is spiked, it can inhibit the breakdown of fat, says Smith a process that could stop boxers losing the weight they need to qualify. A Paleo style diet is beneficial because it cuts out processed foods with hidden sugars.

As well as the Paleo style diet that Smith discusses, slow release carbohydrates - such as whole grains and oats -are essential saysperformance nutritionist Mark Ellison, who works with GB Boxing."They provide accessible energy that the body needs duringhigh intensity exercise. Without it, boxerscanfatigue quicker."

From one athlete to the next, diets vary hugely depending on the energy demands of training. Sports nutritionists will spend months analysing their performance in the run up to the fight, testing certain foods to ensure theyre performing at their best. Anyone looking to enhance their boxing performance with their diet should start with cutting out empty calories and following a consistently nutrient-rich diet, says Smith.

Follow Matt Smith on Twitter

See more here:
Floyd Mayweather's diet: How to eat like a boxer - Telegraph.co.uk

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Propecia works great - Will propecia make my hair grow back - Hayati Magazine (blog)

Ask an elite athlete how nutrition factors into her performance, and shell likely tell you that its just as important as her training plan. In many cases, she may even call it the most important factor. But the increased effort levels during training can make sticking to your diet tough since even healthy regimens often include eliminating classic performance foodslike lean proteins if youre vegetarianor carbs if youre paleo. If you fall into one of these camps, rest easy. A few small tweaks will give your body what it needs to crank at its full potential. We spoke with two sports dietitians who work with high-performing endurance athletesHeather Mangieri, spokesperson for the Academy of Nutrition and Dietetics, and Barbara Lewin, sports dietitian for the U.S. Olympic Registryfor the details.

Keto dieters get about 75 to 85 percent of their calories from fat and eat very few carbohydrates (generally fewer than 50 grams a day). Although revered by many endurance athletes, the keto approach to healthful eating can backfire if you arent deliberate about finding your fuel elsewhere, getting adequately diverse nutrient intake, and tracking whether your body is adapting to fat burning.

Emphasize Diversity: You need a lot of vitamins, minerals, and natural antioxidants when youre training. Without a careful approach to keto, you risk micronutrient deficiency, Mangieri says. Make sure youre not eating the same rotation of foods. Instead, rely on easy swaps to ensure youre putting a variety of vitamins and minerals into your body without having to take a supplement.

Monitor Your Performance: Its been the silver bullet for many athletes, but the keto program doesnt have the same impact on every individual, so it remains debated. Many people can run a marathon or do a tri while following the keto rules of thumb, but science shows that increasing intensity typically requires carbohydrates, Lewin says. She recommends keeping a journal to monitor what youre eating and how youre performing in your training. Its key to see if youre falling off pace or exerting more effort to clock in at slower times without necessarily noticing it.

Gluten-free athletes avoid foods that most others consider essential to their training. Thankfully, eating gluten-free is a breeze these days with so many healthy choices, Lewin says. But there are still a few pitfalls to watch for.

Skip the Packaged Foods: A diet packed with gluten-free bread, crackers, and pastas isnt inherently healthy or useful for fueling hard training, since those foods often have added sugar or fat to make them more palatable. Instead, eat naturally gluten-free foods like quinoa and starchy vegetables like sweet potatoes or corn, Mangieri says.

Go for Variety: Gluten-free dieters often eat a lot of rice productsrice bread, rice crackers, rice pastaso they get a limited nutritional panel on repeat. Instead, switch up your alternative-carb products so you get a longer list of macros (and prevent stale taste buds). Try bean-based pastas, buckwheat pancake mixes, or corn tortillas instead of flour.

Plant-based diets have become the darlings of the health world and the hallmark of many exemplary endurance athletes, but its surprisingly easy to eat a very unhealthy diet even when cutting out animal products. Its less about what you arent eating and more about what you are eating, Mangieri says. To really perform your best, you need to be a well-rounded vegan or vegetarian. That means your pantry cant be filled solely with energy bars and protein powder.

Pay Attention to Protein: Get your protein from real plants. There is a lot of amino-rich produce out thereyou just have to be a little more conscious of making sure youre getting enough. It may be worth using a food-tracking app at the start to guarantee that youre getting the recommended 90 grams a day. Besides beans and legumeslauded as plant-based protein sourceschia seeds, wild rice, oatmeal, and even potatoes contain significant amounts of plant protein that can be easily incorporated into your meals throughout the day

Be Mindful of B12: Strict vegans need to be sure theyre getting enough vitamin B12, which is naturally found only in meat and is essential for red blood cell production. Try incorporating fortified cereals or alternative milks a few times a day. If youre really struggling to hit the mark, pop a B12 vitamin daily.

Time Your Fiber Wisely: I recommend that triathletes and runners reduce their fiber for two days prior to their race, eating fewer big salads and the like. This may actually reduce their weight by a few pounds and will reduce GI issues and the chance they have to find a restroom along the way, Lewin says. Thats tough for anyone who abstains from meat, but its important for being race-ready.

Athletes who fuel themselves on this ancestral diet eschew agricultural-era foods such as grains, legumes, dairy, and refined foods while focusing on meat, fish, fruits, and veggies. Its pretty easy to be a paleo athlete as long as you time the carbs you do eat for adequate fueling and recovery.

Enjoy Those Well-Timed Potatoes: The Paleo Diet for Athletes allows high-glycemic carbs like potatoes around your training and racing times to ensure you have adequate glycogen stores for high-intensity efforts and recovery.

Make Your Own Sports Drinks: Commercial sports drinks will be off-limits, but you can make your own from raw honey, sea salt, lemon juice, and water.

Some athletes believe this approach helps them stay lean and fast. There is good research that this pattern of eating can be beneficial. You just need to practice it wisely, Lewin says.

Eat Enough: For athletes, the goal of intermittent fasting isnt to go into starvation mode or to shed pounds quickly. Instead, its meant to increase your strength-to-weight ratio by triggering your body to burn fat stores. When you do eat, you want to make sure you consume enough to maintain muscle mass, restock your glycogen store, and stay fueled.

Time It Right: Schedule your high-intensity sessions close to your last meal so you have fuel on board. Avoid prolonged fasts of more than two to three days just before races so you dont go in with depleted glycogen stores.

Raw-food practitioners, notably professional triathlete Brendan Brazier, fill themselves with foods that havent been cooked, believing that modern cooking deleteriously alters foods nutritional content. The foods you choose and how you prepare them can have a major impact on how well (or not) you do as you train.

Prioritize Protein: Its easy to feel satisfied on uncooked foods yet miss out on getting the protein you need. Raw, less-processed food fills your stomach faster even if it doesnt give you lasting energy. To combat this effect, eat a large variety of nuts, seeds, legumes, and vegetables, rather than just munching on raw crudits and trail mix, to get all your essential amino acids without filling up first.

Think About Fiber: Fiber hits harder with a raw-food diet because your body has to do all the work of digesting it without the help of cooking, which might ordinarily kick-start the breakdown process. A high fiber pre-workout or pre-race meal doesnt sit very well and usually doesnt provide adequate calories, Lewin says. The same is true for recovery. Eating a high-fiber recovery meal means that you miss the window of 20 to 30 minutes after your workout where the body is able to most efficiently restore muscle glycogen levels and rebuild muscle. Juicing some of your foods will help eliminate some of the fiber while still providing nutrition.

See the original post here:
How to Ramp Up Training and Stay HealthyNo Matter Your Diet - Outside Magazine