Tuesday, June 30, 2009

Product Review

I recently tried Tissue Rejuvenator capsules by Hammer Nutrition. This product provides effective pain/inflammation relief, while supplying nutrients that the body needs to rebuild damaged joint cartilage and maintain its strength and integrity. This capsule is a two in one. It can replace your regular anti -inflammatory, such as ibuprofen and naproxen as well as you MSM/ Glucosamine/Chondroitin tablets.
Tissue Rejuvenator contains Glucosamin sulfate, which helps promote elasticity of joint movement and also functions as a mild anti-inflammatory. Chondroiton sulfate is also present in this capsule. It is a building block for the repair of damaged tissue and it helps to block the break down of cartilage reducing inflammation. MSM, or Methylsulfonylmethane acts as an anti-inflammatory as well as promoting proper synthesis and maintenance of tissues. Other active ingredients in Tissue Rejuvenator that help with anti-inflammatory are Boswellia serrata, Devil's claw, Yucca root, Turmeric, Quercetin, and Undenatured Type II Collogen. Hammer has also added a blend of enzymes of peptidase, bromelain, papain, amylase, lipase, cellulase, and phytase. These other ingredients listed above act as antioxidants, and help to relieve stomach upset and irritable bowls that endurance exercise sometimes causes.
Well, With that being stated. Does this product work, and is it worth the $25 price tag for 120 capsules? I have noticed the biggest difference in stomach irritability with this product. I have been a runner and cyclist for a while. I have taken my fair share of Advil and Aleve. I knew that I had been popping these too long when my stomach was chronically upset. I have not noticed that with the Tissue Rejuvenator. I think if you exercise on a regular basis that this product is worth a try and you can decide for yourself. GOOD LUCK, Trainer Todd

Monday, June 29, 2009

Recipe of the Week

4 boneless skinless chicken breasts or thighs
1 Tbsp vegetable oil or substitute grape seed oil
1 garlic clove, minced or crushed
4 green onions chopped
3 Tbsp honey
4 Tbsp orange juice
1 orange peeled and segmented
2 Tbsp soy sauce

Preheat oven to 375 degrees. Place chicken in baking dish, set aside
Heat oil in a small skillet and fry garlic and onions until soft, but not browned, about 2 minutes. Add honey, orange juice, orange segments, and soy sauce, stirring well until honey is completely dissolved.
Pour sauce over chicken. Bake, uncovered, for 45 minutes basting once or twice until chicken is cooked through.
This is a GREAT weekend dinner dish, since it takes longer to cook. Serve it with a side of brown rice, couscous, or quinoa, and green salad! Trainer Todd

Wednesday, June 17, 2009


HELLO ALL! I thought this was a valid blog topic after my AM easy jog and my hard PM run yesterday. I haven't done this sort of workout in a while. I was reminded that this sort of split workout tends to burn more calories throughout the day. It also increases the metabolism into the evening, when it usually slows down.
Of course, We do not want to use two a days everyday throughout the year. There are a few guidelines that I like to follow when implementing these workouts.
Recovery is crucial. Try to train smart. For example, Try cardio in the morning and weights/ stretching in the evening or vice versus. If you are choosing the same mode of exercise, such as running in the same day have one workout easy and the other more intense. Be reasonable in pushing your body. If you push hard for every workout, it may lead to injury, fatigue, and burnout.
You will need to monitor your water intake throughout the day, and make sure you are replenishing your glycogen stores within 30 minutes after a workout. I like power bars, bananas, and fast acting electrolyte drinks or gels especially in the summer heat.
Stretching and massage therapy become more important as your level of workouts increases. I like to use a dynamic warm up to prep my body for activity in the morning and shake the cobwebs off. I tend to use static stretching and active isolated with a band or rope after a cardio workout. I finish my day with self myofascial release on the foam roll. Add in therapeutic massage once every few weeks and your body will perform better.
Always have a plan or training program to follow when implementing these changes in your workout regiment.
GOOD LUCK! Trainer Todd

Tuesday, June 16, 2009

Recipe of the Week

Grilled Flank Steak with Chimichurri
12 oz flank, skirt, or sirloin steak
1/2 cup finely chopped fresh parsley
1 bunch scallions
3 Tbsp red wine vinegar
3 cloves garlic, minced
1/2 tsp salt
1/2 tsp dried red pepper flakes
1/2 tsp coarsely ground black pepper
3/4 cup olive oil
2 Tbsp water

To make the chimichurri sauce mix the vinegar, water, garlic, salt, pepper flakes, and black pepper. Whisk in the oil. When every things blended whisk in the parsley.
Preheat the grill or pan on high. Season the steak with salt and pepper and place it on the hot grill. For medium rare, cook it 3-4 minutes on each side or until it reaches 140 degrees. Trim the roots from the scallions and add the entire bunch to the grill just after you have flipped the steak. Cook the scallions until they are lightly charred, about 4-5 minutes.
Drizzle the steak with the chimichurri sauce, and serve it with the grilled scallions.
Eat this with pinto or black beans and hot corn or flour tortillas. Makes 2 servings
430 calories, 38g protein, 7g carbohydrates, 28g fat, 2g fiber, 400 milligrams sodium per serving. This is a GREAT summer time dinner. I made tacos with mine. I also had fresh watermelon and the black bean tomato quinoa salad as a side. Grill it up!! Trainer Todd

Sunday, June 7, 2009

Recipe of the Week

Black Bean and Quinoa Salad
1.5 cups quinoa
1.5 cups canned black beans, rinsed and drained
1 red bell pepper
4 scallions, chopped
1 tsp garlic, minced fine
1/4 tsp cayenne pepper
1/4 cup fresh coriander leaves, chopped fine
1/3 cup fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 cup olive oil

Rinse quinoa in a colander under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl to cool.
Toss beans with vinegar, salt and pepper to taste in a small bowl.
Add beans, bell pepper, scallions, garlic, cayenne, and coriander to the quinoa. Toss well!
In a small bowl, whisk together lime juice, salt, cumin, and add oil. Drizzle over over salt and toss. Serve at room temperature or refrigerated.

Makes 8 servings:
Fat 13.2g
Carbohydrate 55.1g
Calories 370.7
Protein 10.6g

I tried this last night as a side dish. GOOD STUFF!! This is a great summer side dish. It has a refreshing lime zing to it. I prefer it at room temperature to refrigerated. Get your quinoa on! Trainer Todd

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