Not from your local bakery...
Traditional muffins really came into their own in the 1970s and 1980s, with the rise of specialty coffee shops and bakeries that catered to the busy office-worker crowd. Touted as “healthy”, they started to become available in whole-grain varieties, with added ingredients such as blueberries, cranberries, chocolate, pumpkin and carrot. Low-fat muffins were the next rage, which necessitated a greater amount of preservatives in the batter mix to keep them from going stale a few hours after baking. The sugar content rose as well, to the point that the product resembled more of a cupcake than anything healthy.
For those of us who want more than gut-irritating grains, sugars and vegetable oil in the morning – there is another choice. Enter the “meat muffin”. There are two varieties that are fairly easy to make. The first resembles a meat-loaf in taste and texture, only the meat is baked in individual muffin tins. The second is designed to look and taste a bit more like a traditional quick-bread muffin, albeit a savoury one. The latter uses more eggs and coconut/almond flour, but the basic ingredients remain the same.
For muffin pans, look for quality cast-iron varieties. Teflon-coated pans are a health-risk.
Simple ingredients
Option 1) Basic Meat Muffins
- 1 lb organic ground turkey
- 6 strips natural bacon, chopped
- 1 onion, peeled and finely chopped
- 1/2 small zucchini, coarsely grated
- 2 large eggs
- 1/4 c coconut cream or milk (full-fat)
- 1/3 c coconut flour, sifted
- 1 t Tamari (wheat free) soy sauce or coconut aminos
- Black pepper
- Optional spices (garlic, chili powder, oregano, etc.)
Traditional Meat Muffins
Option 2) “No-Bread Quick-Bread” Meat Muffins
- 1 lb ground tukey
- 1/2 lb bacon, chopped
- 1 onion, finely chopped
- 1/2 zucchini, grated
- 8 eggs, beaten until frothy
- 1/2 c coconut flour
- 1 c almond meal
- 1/2 t baking soda
- 1/2 t baking powder
- sunflower and pumpkin seeds for garnish
- roasted chili paste (optional), black pepper
No-Bread Quick-Bread Muffins
Cook the bacon and onion in a cast-iron or other skillet, and brown the turkey. Cool and process about half of this mixture in a blender or food processor using the chopping blade. Place the processed mixture in a large bowl, then add the remaining meat and the other ingredients. Mix everything together with your hands.
Tags: meat muffins, paleo, recipe
Baked Pumpkin Soup
Every Hallowe’en, pumpkin patches and grocery stores abound with Jack-O-Lanterns, although these seasonal vegetables aren’t usually destined for the dinner table. To be honest, the flesh is a bit stringy and less sweet than the pulp of a sugar or “pie” pumpkin. Nevertheless, it’s still pretty awesome when used in a nourishing and comforting soup. I think this recipe is a winner. It’s velvety and full-flavoured; you’ll want more than one bowl!
Baked Pumpkin Soup
- 1 medium sized Jack-O-Lantern (or any variety of pumpkin)
- 4-5 tablespoons butter (clarified, grass-fed)
- 3 carrots, halved
- 3 celery stalks, halved
- 1 large or several small onions, peeled and sliced
- 8 cups chicken stock (go for quality; make your own!)
- 1 can coconut milk (full-fat)
- 1/2 t ground nutmeg or mace
- dash of marjoram
- 1″ piece fresh ginger, grated (or 3/4 t ground)
- dash of cayenne pepper
- sea salt and black pepper to taste
- snipped fresh chives, for garnish
- Preheat the oven to 350F.
- Cut the pumpkin in half lengthwise. Scoop out (and reserve for roasting) the seeds.
- Place a tablespoon of butter in the cavity of each pumpkin half, cover with foil, and place skin-side down in the oven. You may want to place a roasting pan or another piece of foil underneath to catch any spillage. Roast for about 1 1/2 to 2 hours, then remove from the oven and allow to cool slightly.
- Put a few tablespoons of butter in the bottom of a large soup pot, and sauté the onions until translucent. Add the carrots and celery. Scoop the pumpkin pulp out of the skins and add to the pot, mixing thoroughly.
- Add the chicken stock and the nutmeg, ginger, cayenne, marjoram, sea salt and pepper. Stir well and bring to a boil. Reduce the heat, and simmer, uncovered, for about 15-20 minutes.
- Purée the soup, in batches, in a large blender or food processor until smooth. Return it to the pot, add the can of coconut milk and adjust the seasonings. Heat through. Serve each portion with a sprinkling of fresh chives.
* Note: Use a fresh pumpkin; not one that has had a candle stuck in it!
Roasted Pumpkin Seeds with Chili
Spiced and Roasted
Keeping true to the spirit of paleo, no food should be wasted. So why not try roasting your pumpkin seeds? It’s a better option than the sugar-laden junk that most people fill themselves with at this time of year. Chili powder is a great natural anti-oxidant, and thanks to its capsaicin content, there’s an anti-inflammatory effect too.
- Seeds from a Jack-O-Lantern, separated from the stringy pulp and rinsed clean
- 2 teaspoons olive oil
- 1 t chili powder
- dash of onion powder (optional)
- sea salt
- Blanch the seeds in a small pot of boiling water for about 6-7 minutes. Drain well and cool.
- It’s very important that the seeds are allowed to completely dry. While you can dry them in a single layer on a baking sheet or in the sun, the best way is to use a food dehydrator. Spread the seeds in a single layer on your dehydrator sheets and set at 95 degrees for about 8 hours. Once they are dry, you can hull them or leave them with the shell intact.
- Gently heat the olive oil in a large cast-iron skillet. Add the dried pumpkin seeds and stir every now and then. Add the chili powder, sea salt (I use coarse sea salt), and a bit of onion powder. After 3 or 4 minutes, the seeds will begin to pop and spit. Once the seeds are well toasted, remove them from the heat and pan.
- Cool and serve.
Tags: Halloween, Jack-O-Lantern, paleo, pumpkin, pumpkin seeds, pumpkin soup, recipe, seeds, soup
Veggie-Flax Bread with a Fish Spread
Giving up bread as part of a Paleo diet is not easy for some. Every now and then it’s just nice to know that you can have something upon which to spread your liver pate. While there are many recipes that use flax-seed as a base, here’s one that also incorporates lots of vegetables. You’ll need a food dehydrator and good blender to proceed.
Veggie-Flax Bread
- 6 carrots
- 4 onions
- bunch celery
- Braggs amino (or curry spices and garlic)
- 4 1/2 c ground sprouted flax (sprouted)
- (chia or hemp seeds, optional)
Here I blended tomatoes, carrots and onions
Blend whatever vegetables you choose (almost a blender-full) into a slurry with approx. 2 cups of water. Tomatoes and peppers are nice additions. Use a squirt or two of Braggs Aminos and/or curry spices or garlic. Add a bit of chia or hemp seeds if you desire.
Pour the vegetable mixture into a big bowl, and using your hands mix in the flax and any other ingredients you choose. Mix well to eliminate lumps — the result should have the consistency of oatmeal.
Wet and dry ingredients
Prior to dehydrating
Carefully spread the mixture evenly over teflex or Paraflexx sheets. These are thin, flexible sheets that fit on top of your dehydrator trays to keep things from sticking. You can tamp in some sunflower or other seeds if you wish at this point.
Place the trays in the dehydrator and turn on at a moderately high setting (about 125 degrees) for three hours. Score the tops into individual pieces. Lower the temperature on the dehydrator and wait another hour or so, then turn the bread over onto the screens and remove the texflex sheets. Continue dehydrating on low overnight or until desired consistency. While the result is pretty tasty and has a nice texture, don’t go overboard and eat too much at one sitting! Too much flax can upset your digestion pretty quickly…
With some (not strictly paleo!) coconut gouda
Tags: bread, flax bread, paleo, recipe, veggie flax bread
Lamb Innards in the Marinade
I think I’m becoming a bit of an ‘expert’ in making Greek-style “kokoretsi” — or lamb innards on a spit. Kokoretsi is not only a classic dish, it’s origins are ancient. Making it is an involved process, and it takes some practice. Assuming you can find the ingredients on the fresh market, you also have to know how to clean and prepare everything, and that’s time consuming. I blogged a bit about my previous attempt earlier…including the ordeal of thoroughly cleaning the intestines.
Ready for the BBQ
Thanks to the Papoutsakis /Katrakis clans for showing kokoretsi trainees Lucie and myself how to prepare this traditional dish! The liver, heart, kidneys, spleen and lungs of the lamb are cut into pieces, marinated in good Greek olive oil, lots of lemon juice, crushed oregano, sea salt and black pepper. Next, they are placed on a large skewer, or souvla. The whole is then wrapped in a sheet of the messentery, or connective tissue (which would normally enclose the abdominal organs in the live animal). Finally, the kokoretsi is wrapped with the intestines, which keeps everything in place, much like securing a roast with kitchen string.
The finished skewer is roasted in the BBQ — rotisserie style — until the whole thing is brown and crunchy on the outside. The skewer is removed, and the dish is served in thick slices — often with lemon slices and onions.
It’s a shame that organ meats have largely been rejected in the Western diet, as they’ve been important to mankind since prehistoric times. In many ancient cuisines (Greece is just one), they were symbols of strength and celebration. So don’t just get your innards by eating hot dogs, where they are ground up so you can’t distinguish the contents — do your health a favour and go for the real thing!
Tags: Greek cuisine, innards, kokoretski, lamb, organ meats, paleo, variety meats
Coconut and peach, with a hint of maple
It’s Labour Day here in Canada, marking the close of another summer season and heralding our gradual approach towards Fall at the end of the month. There’s still lots of time to spend outdoors, be barefoot, and lots of occasions to enjoy some homemade ice-cream — paleo-style, of course.
Paleo ice-cream should contain no modern dairy or processed ingredients. I’ve experimented with some coconut and almond-milk based ice-creams in the past using my Blendtec blender and ice-cubes, and those varieties have come out fairly well. But for really good home-made ice-cream, you’ll need some type of specialized appliance.
Three simple ingredients
The ingredients in the freezer bowl
Ice-cream makers seem a bit decadent (not exactly a must-have appliance), but when I saw one at a local thrift store for $6.99 that looked like it had never been used, I shelled out my seven bucks immediately. It was a quart-sized Donvier, complete with an aluminum freezer bowl and hand-crank. The aluminum bowl goes into the freezer overnight to freeze the liquid between its double walls, then the bowl slips into the outer case, the paddle and ingredients go into the bowl, the transparent cover is locked on, and the crank is turned. The crank only needs an occasional few turns for 15-20 minutes. Simple!
This basic ice-cream does not use eggs, so it’s not a custard. The use of eggs makes a creamier ice-cream, but there’s a cooking process involved and it’s easy to lose the delicate flavour.
Coconut Maple-Peach Ice Cream
- 1 can organic coconut milk (full fat)
- 2 very ripe peaches, quartered
- 3 T real maple syrup
After a bit of hand-cranking
Blend the coconut milk, peaches and maple syrup in a blender until well-processed, and prepare the ice-cream following the directions for your ice-cream maker. For me, that meant placing the chilled cylinder in its outer case, inserting the paddle, pouring in the blended ingredients, and locking the lid and crank in place. Once every 3 minutes, I gave the crank 3-4 turns in a clockwise direction — for about 20 minutes.
Skewering the meats
This post should be titled “What to do with the REST of the animal”!
I won’t pretend they’re my first choice when it comes to meat. A roast leg of lamb sounds more appetizing to me than lamb heart and lungs. Nevertheless, organ meats were a staple throughout history, and they’re still very much in vogue in traditional ethnic cuisines from all over. In Greece, one only has to look to “kokoretsi” – a dish often seen at Easter that is cooked alongside an entire lamb (both roasted on the spit). If you like liver and onions, you would like kokoretsi.
I wanted to learn how to make this traditional dish from scratch – and it’s quite a production. Getting familiar with the lesser known meats helps give one a greater respect for the whole animal, develop a taste for them, and to learn how to cook them confidently.
I obtained the necessary organ meats from a local Greek butcher: liver, spleen, lungs, and heart. These were trimmed, cut into large chunks and marinated well in good Greek olive oil, oregano, fresh lemon juice, salt and pepper. Also needed were two sets of fascia, or the connective tissue, and several sets of lamb intestines (which would normally be used for sausage casings).
Lamb intestines, or casings
Seasoning the meat
Thanks go to the Papoutsakis and Katrakis clans for helping me out here; because I never would have ventured to do this myself! I think I got some expert instruction. The most difficult and time-consuming part was to wash the intestines, as they must be cleaned very carefully. They are rinsed in water, mixed with vinegar or lemon juice, turned inside out and washed again. I learned a small trick to turn them inside out – use a single chopstick or similar tool. Washing them was kind of frustrating at first, but as you go it gets easier. Not the most pleasant smell to have in the kitchen – be forewarned!
Time consuming, not so fun
The connective tissues
The main stars of the dish
What a hilarious event. Not a typical way to spend a Saturday night. The house was noisy and full of adults and kids, who in typical Greek fashion, didn’t pay ANY attention to the fact that somebody was cleaning intestines in the kitchen during a child’s birthday party celebration (a simultaneous event). My “teacher”, Mrs Katrakis, wasted no time in reprimanding me if I made a mistake in my cleaning duties, and would grab the guts from my hands impatiently if I was too slow. “We don’t have all night”!, she said. If you can stomach it, here’s a little video on intestine cleaning:
Once the intestines are fully cleaned and rinsed, the organ meats are placed on the skewer (souvla), mixing the varieties up so that a piece of liver follows some heart, some lungs, etc. The whole thing is then covered with the fascia, which keeps the whole thing in place – and makes it look surprisingly attractive. Finally, the intestines are tied around the outside (which acts as a natural sort of kitchen string).
Covered in the facsia
Wrapping with the intestines
This is a going to be a two-part post, because the preparation process was quite involved (and I was slow, given that it was my first go-round at intestine cleaning). Next up will be preparing the actual skewer for the BBQ, cooking it, plating it, and enjoying the tasty outcome. OK, I know I may have lost some of you on this post – you’ll turn up your nose and go “ewwwww”! That’s alright – but keep in mind that Food & Wine Magazine has declared cooking odd bits the must-try trend for 2011!
Ready for the charcoal!
Tags: Greek cuisine, innards, kokoretsi, lamb, organ meats, paleo, variety meats
Robb Wolf's Paleo Solution
This past weekend, I had the pleasure of participating in the 2011 Ancestral Health Symposium (AHS), a fantastic gathering of academics, scientists, authors, doctors, and the wider paleo community at U.C.L.A. in Los Angeles. The Ancestral Health Symposium was organized under the mission of “Ancestry“, a nonprofit public benefit charity run by a group of dedicated volunteers.
The symposium presenters were first-class. The conference gave me the opportunity to go beyond their blogs and books to hear and see them first-hand…and there were so many! The most difficult thing was to have to choose between two speakers (presentations ran side-by-side all weekend in two separate campus locations). In addition to the well known paleo leaders such as Boyd Eaton, Loren Cordain, Robb Wolf, Gary Taubes, Michael Eades and Mat Lalonde, we heard from a cardiovascular surgeon (Dr Guy-Andre Pelouze), were introduced to a history of zoos courtesy of John Durant, got an introduction to evolutionary fitness through MovNat founder Erwan LeCorre, learned how to spot bad science, gained a perspective on Darwin and dentistry, discussed sustainability, looked at the gut as its own rainforest ecosystem, talked Vitamin D, studies the great apes, and even learned how MMA relates to ancestral health. It was a packed two days, and there were far too many topics and speakers to even list here.
While most attendees represented the paleo lifestyle fairly well, this wasn’t a symposium just to reinforce paleo principles to a crowd of pre-sold people. The topics I found most interesting were the side stories and sub topics. My favourites were Dr. BG, PharmD and Tim Gerstmar’s talk on gut health, Craig Standord’s presentation on chimps and gorillas and the evolution of our own human diet, and Emily Dean’s talk on using an evolutionary approach to mental health. Robb Wolf, Erwan LeCorre and Mat Lalonde were fantastic, but then again, I expected nothing less from them!
Erwan LeCorre explains MOVing NATurally
Notes from the presenters can be found via Slideshare on the AHS website.
Tucker Max speaking about the role of violence
Mat Lalonde lays down some organic chemistry
The other benefit to the symposium was the chance to meet and talk with colleagues and friends from all over. I got to say hello to friends from Iceland, Sweden, all over the United States, and of course Canada. We all enjoyed the beauty of the U.C.L.A. campus and the southern California weather.
The StrengthBox got some recognition
Thanks to Clif Harski for finding Damon & Pythias, a great little Westwood lunch spot with steak, chicken, sausage, turkey, vegetables, salads and other paleo friendly delights. I don’t think the Ackerman Food Court did much business from the Ancestry Health crowd that weekend…except for the odd sale of bottled water.
Tags: AHS, Ancestral Health Symposium, Ancestry, Conference, Los Angeles, UCLA
Climbing, an essential MovNat skill
We all need to spend more time in nature. Being disconnected from the natural world has been linked to a rise in all kinds of conditions, from obesity, to attention disorders and depression. The trend is particularly alarming amongst children and youth, who spend an average of 8 hours per day interacting with some kind of media screen (smartphone, computer, TV, gaming device, etc.)
“The future will belong to the nature-smart—those individuals, families, businesses, and political leaders who develop a deeper understanding of the transformative power of the natural world and who balance the virtual with the real. The more high-tech we become, the more nature we need.”
—Richard Louv
Last Sunday, a small group of StrengthBox members and friends did a 2-hour MovNat training session at Taylor Creek Park (Toronto) in order to raise funds and awareness for mental health. The training session was held outside to show people how easy it is to re-connect with nature even in a large urban centre.
All funds raised will directly support mental health through the efforts of Dr Bryce Wylde and the Climb to Conquer Campaign. StrengthBox is sponsoring Dr. Wylde, who has committed to climb Mt. Kilimanjaro, the highest peak in Africa, in order to personally raise $30,000 for Climb to Conquer. Ultimately, all money raised will go to the expansion of the Markham Stouffville Hospital (The Child and Adolescent Mental Health Clinic). A highlight of the new space will be an innovative Pediatric Day Hospital for youth in crisis, allowing patients to continue their schooling during short-stay treatment periods.
Lifting Heavy Objects
Walking on All Fours
Thanks to all who participated and who generously donated! While we were a small group, and only organized ourselves a few days earlier, we still managed to gather $400 for the campaign.
As to our workout, we certainly had fun! MovNat training involves movements and skills that are adaptive, primal, instinctive, practical and vital in nature. MovNat is unlike traditional strength and conditioning — it’s learning (or re-learning) how to MOVe NATurally. Our 2-hour trek was teamwork oriented (non-competitive), totally creative (there was no plan, no rep scheme, no stopwatches), and just plain playful. That’s not to say that it wasn’t tough! Personally speaking, I had to soak in a good epsom salt bath later that night to relax my aching muscles.
Here are some highlights of our training session:
If you wish to donate to Climb to Conquer, there is still time to personally sponsor Bryce Wylde on his climb of Mt. Kilimanjaro in July.
To donate, please visit his sponsor page here.
Tags: Mental Health, MovNat, Nature, Wylde on Health
What am I, Chopped Liver?
Innards have been a staple of the human diet since prehistoric times. It’s odd that in our society they are shunned, since they are part of many traditional and ethnic cuisines, but our modern society often associates them with poverty, not to mention the “yuuck” factor. However, if you’re new to paleo, now is the perfect time to re-assess your tastes and expand your food experiences. Chicken livers are a perfect start. They are delicious, so much so that even many liver-haters like them. And they’re easy on the budget, which can be a factor for many who have ditched less-expensive grains and starches for real paleo food.
When I was in high school, I worked in a deli – and prepared batches of chopped liver regularly. The recipe was simple – livers, eggs, onion, salt and pepper and oil (which was easier to use commercially than schmaltz a.k.a. rendered chicken fat.) In those days I used to eat it with a Montreal bagel. I’ve since swapped the bagel for fresh vegetables and added a few ingredients to the spread (most notably bacon), and it seems even better than I remember. No, this won’t be kosher….
Chopped Liver Spread
- 1 Container Organic Chicken Livers
- 3-4 Strips Bacon
- 2-3 Eggs (depending on size)
- 1/4 onion, peeled
- fresh parsley
- sea salt (optional) and black pepper
Fry the bacon in a cast-iron or heavy skillet and remove when cooked. Rinse the chicken livers, pat dry, and add them to the pan, and sauté them in the fat. While the meats are being cooked, hard-boil the eggs by placing them in a pot of cold water, bring them to a boil, and then simmer (covered) on low for about 5 minutes. Run the eggs under cold water immediately after cooking to make peeling easier.
Cook the livers until they are done, but still slightly pink inside — about 5-6 minutes.
Place the liver pieces, peeled eggs, onion, bacon, salt and pepper in a large food processor. Puree, scraping down the sides until well-chopped, but still a bit rough in texture. Chill before serving (the flavour will intensify).
Tags: chicken livers, innards, paleo, recipe
The MovNat Toronto Group
“Explore your true nature”. It’s a tag-line that sums up the whole MovNat experience, and the participants at the latest Toronto clinic dove-in to their own MovNat explorations wholeheartedly. The StrengthBox proved to be a great indoor training environment, with its balance beams, climbing platform, logs, precision jump stands and other unique training tools standing in for their natural counterparts. Workshop coach Clifton Harski made use of these elements creatively, and did a bang-up job of conveying the MovNat philosophy and of teaching the fundamental movements.
While MovNat skills are described as primal and intuitive: walking, moving on all fours, balancing, climbing, lifting, carrying, jumping, running, etc. — they don’t necessarily come easily to those of us who have become somewhat disconnected with nature. That’s why getting proper coaching is highly recommended. The clinic participants on Sunday represented a wide-range of fitness backgrounds and abilities, and I think it’s safe to say that everyone, from beginner to seasoned trainer, came away with a lot of knowledge and a solid introduction to the fundamentals. Those who attended are now ready to do some MovNat on their own!
Clifton brings quite a bit to the MovNat table: he’s got a wealth of training experience – both practical and academic, and makes a solid coach. We were proud to host him on his first visit to Canada!
Rain provided some additional context
Learning a New Skill
Climbing progressions
Attempting to 'stick' a jump
Here’s what some participants had to say:
I couldn’t have asked for anything more from my first official introduction to MovNat. Clifton was awesome. He was knowledgeable and entertaining but also brought a level of comfort to the whole experience. And since I was asking my body to do things I’ve never attempted or thought possible at my fitness level, feeling comfortable meant I wasn’t afraid to push myself.
That push helped me get over the StrengthBox climbing platform unassisted (something I had never attempted before), balance, walk and squat along an elevated beam without crashing to the floor. I did knee myself in the head while attempting to do a fancy tuck and roll –- not my best moment, but it was all part of the learning curve.
The MovNat clinic was like crossing a 7yr olds’ birthday party with special-ops training. Fun and hardcore. And instead of a loot bag, I walked away with a greater understanding of how my body works, an appreciation for MovNat principles, a plethora of bruises (I call them victory marks) and the simple notion that ‘play matters’.
As I walked home from StrengthBox today, I did something I hadn’t since I was a kid – I walked the whole way along the curb. I hopped over cracks and even tried walking sideways and backwards. It was fun. It was MovNat. And I can’t wait to do it again tomorrow.
Thank you for this experience. I can’t wait till the next clinic!
Cara Jackson, Toronto
Every fibre of my being is aching this morning. I’ve cancelled my regular workout for today which I rarely do. That (the MovNat clinic) was one of the best experiences of my life. Thanks Greg, and thanks also to Clifton for making it such a challenging and informative day. It was a lot of fun. Amazing!!!
Peter Boterman, Toronto
I participated in the recent one day MovNat clinic with Clif Harski at the StrengthBox, and it was fantastic. It took some of the principles of natural movement that I have been learning at regular StrengthBox classes, and put them together over the course of the day to give me a fuller tool-kit of mobility and strength concepts that I can bring into my workouts and my everyday life.
MaryAnn Scandiffio, Toronto (Holistic Nutritionist, Owner of Create Vitality)
The One-Day MovNat seminar with Clifton Harski was simply amazing. I think I have enough training ideas for the next five years…
Rich Sciolino, Buffalo (NY) – dedicated MovNat enthusiast
Having heard about MovNat a few months ago, we were really interested in trying one of the workshops. While hunting and gathering information on the web, we had also read about StrengthBox and really thought that the place was cool. Being from Montreal, we did not have a chance to try out the place, so when we learned that a MovNat workshop was being held there, we just jumped on the occasion.
It was a great day and MovNat trainer Clifton Harski was really fun to work with. Clearly passionate about spreading the “MovNat gospel”, he also is an incredible athlete who can show you that being fit is a very wide concept including a large number of skills, and is not just having big arms (although Clif can show you that too). This workshop makes you rethink the way you train, move, and view fitness in general. StrengthBox is also a very nice facility — one that allows people to train differently, and most importantly, which is run by people who know better than to just put you on a treadmill for hours. Although I was only there for a day, we could see that Greg’s view of fitness is really great and we can only wish to find a similar place close to home (or come back to Toronto more often…).
Frank and Louis Racine — Montreal, Quebec
Clearly not a zoo-human
Tag -- Play is Primal
Harder than it looks!
Running Skills and Drills
Look like fun? What are you waiting for? Check out the clinic and retreat options with MovNat and get your training on!!
Tags: Clifton Harski, Erwan Le Corre, MovNat, natural movement, one-day clinic, StrengthBox
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