Categorized as: CF Naples

Post Workout Meal

Time!  Is this where your workout ends? The sweaty, sucking wind, new PR post workout feeling is awesome, but the workout isn’t really over until the next one begins.  In response to exercise the muscle fibers are damaged, tissues are inflamed, and energy stores are depleted.  But as we know, this story doesn’t end so grim.  The body rebuilds itself and comes back even better to fight another day.  Therefore, we are going to do your body a favor, and lend a hand to this recovery process and present some key recovery issues and how to deal with them.  So without further ado, lets visit the most critical recovery  element- Nutrition.

Far too often nutrition takes a back seat, or maybe even put in the trunk, when it should really be driving the rig.  This is especially true post-exercise.  While the nutrition demands might be different depending on the nature of the workout, two main problems exist:

  1. Carbohydrate Stores are depleted
  2. Muscle proteins are broken-down

Without addressing these two problems, recovery is delayed.  This can lead to prolonged soreness and fatigue, decreases in future performance and feelings of lethargy associated with overtraining.  Therefore, use the following to make a solid post-workout nutrition plan, and make it just as important as getting your first muscle-up. Read More…

Recipe: Crockpot Chicken Soup


  • 4 boneless, skinless chicken breast
  • 1 package of baby carrots
  • 1 stalk of celery
  • 4 cups low sodium chicken broth
  • 4 cups of water

1. Fill Crockpot with chicken broth and water, then place chicken breasts into the soup.
2. Chop the carrots and celery and place into the Crockpot.
3. Back on low for 8 hours.
4. Take chicken breast out and shred in Kitchen Aid mixer (with paddle attachment) or by hand.
5. Recombine chicken with soup and enjoy!

Nutritional Facts
Serving size (4 ounces of chicken and about 1.5 cups of soup)
Calories: 190
Fat: 1.3 g
Carbs: 15.5 g
Protein: 28.1 g (1)

Recipe: Crockpot Turkey Lasagna


3 (15 ounce) cans of tomato sauce
1.6 lbs lean ground turkey
1 cup part skim mozarella cheese
8 tablespoons parmesan cheese
1 (15 ounce) container of lite ricotta cheese
10 lasagna noodles


1. Brown ground turkey on the stove top until thoroughly cooked through.
2. Combine ricotta cheese, mozzarella, and parmesan cheese in a small bowl.
3. Add tomato sauce to ground turkey.
4. Place 1/4 of the turkey mixture into the Crock Pot. Top with 3 lasagna noodles (breaking up to fit the oval), then 1/2 of the cheese mixture.
5. Add another 1/4 of the turkey mixture on top of the cheese mixture, then top with 3 more lasagna noodles, and the remainder of the cheese mixture.
6. Place another 1/4 of the turkey mixture on top of the cheese, followed by 3 more noodles, and then the remaining turkey mixture.
7. Set Crock Pot for 4-6 hours on low, and cook until noodles are soft and tender.


Nutritional Facts

Serving size: 9.6 ounces (10 servings in Crock Pot)
Calories   381
Fat          11.6 grams
Carbs      42.6 grams
Fiber       4.9 grams
Protein   27.3 grams (1)