The Myth and The Madness (August 2010)

Sound too good to be true?  Then it probably is…but man, we hope not!  Ryan Cairns dispels the myths of fitness and sets us straight on the path to looking (and feeling) good.

Is working out in bare feet the way to go?

This month’s fitness question comes from G! reader Kim Kempton, who’s wondering if certain exercises should be done barefoot or should she stick to sneakers to get the most from her workout?

To answer your question, Kim – yes, there are benefits to doing some exercises barefoot, or at least in a sneaker that doesn’t have much of a heel.  However, if you are working out in a fitness facility there is a little thing called etiquette where you will be required to wear sneakers as well as wipe down the equipment after use, which most people don’t do, but that’s another article all together.

Some exercises can be enhanced by doing them with a flat foot.  Squats and deadlifts, for example, require you to keep your weight back in your heels. Sneakers usually have a higher heel cushion to absorb the impact from running or jumping.  A lot of powerlifters will do their squats barefoot or in wrestling or boxing shoes (they have little or no heel); it helps improve their posture and technique.

I asked my friend Lucas Hardie, who is CSEP-CPT, Level 1 SPC personal trainer and competitive powerlifter about this question.  Here’s what he had to say:

“The human body is at its strongest and most powerful when the feet are grounded flat.  Olympic weightlifters, powerlifters, and strength athletes take advantage of this mechanic by wearing flat shoes and slippers when performing multi-joint compound movements such as, the squat, deadlift, and clean.  Performing these movements with a flat grounded foot optimizes the body’s strength and power.”

Kettlebell training is another activity that can be done barefoot.  Kettlebells are designed to use the posterior lumbar chain of muscles.  Whoa, big words I know.  This essentially means the lower back, glutes (your butt), and hamstrings will work to move the weight as you do the exercises; particularly the “Swing,” which is a classic kettlebell movement.  The Swing, like many powerlifting moves, can be optimized by putting your weight in your heels.

As a kettlebell instructor who teaches kettlebell classes and boot camps, I would recommend that people still wear sneakers to do the activities, unless they are advanced in kettlebell training, technique, and understand there is a risk of dropping the kettlebell on their feet.  Sneakers do offer protection, even if they are not steel toe.  I have dropped a kettlebell and probably saved a toe because I was wearing sneakers.  So keep in mind that accidents do happen in the gym and unless you are getting ready for a powerlifting competition, you should keep your sneakers on because the benefits for the average Joe definitely do not warrant the risk of losing a toe.

Oh yeah, and wipe down the equipment!

Ryan Cairns is a certified personal trainer, fitness tester, Kettlebell and Ufit instructor, and just recently has been named a Lululemon Community Ambassador.  If you’ve got a fitness myth or question, Ry’s the guy to answer it.  To find out Ryan’s latest fitness advice and to learn more about Ryan, visit Ryan’s blog at http://cairnsryan.wordpress.com/

Sound too good to be true?  Then it probably is…but man, we hope not!  Ryan Cairns dispels the myths of fitness and sets us straight on the path to looking (and feeling) good. Is working out in bare feet the way to go? This month’s fitness question comes from G! reader Kim Kempton, who’s wondering [...]

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G! Gets Zesty (August 2010)

I’d Rather be Potato-ing!

By Cory Gallant (aka Zesty Cook)

Through the power of cooking, I am extending summer just a little bit longer by featuring a fantastic recipe using the most versatile vegetable in the garden – potatoes.  But I can’t take all of the credit – I’ve teamed up with award-winning chef and potato Picasso John Pritchard, who will be hosting Feast by the Sea during the Red Sands Potato Fest September 10 – 12.

Together in his brand new industrial kitchen, we whipped up some un-traditional recipes to show just how versatile cooking with potatoes can be.  Serve this tasty tater number to your hungry gang, and the compliments will start rolling in.

Let the potato-ing begin!

A blurb on John Pritchard

John has been ‘chefing’ professionally since 1986, to rave reviews in Canada and abroad.  John’s passion for fine cooking truly runs the gamut, from traditional ethnic to contemporary, haute cuisine to bistro. After working with some of Canada’s finest chefs, John moved to Bermuda to expand his horizons, directing the kitchens of the country’s best restaurants – most notably at the exclusive five star Elbow Beach Resort. John has also starred in the hit TV cooking show Red, Hot & Ready.  John’s wit, intelligence and occasionally shocking candor keeps you coming back for seconds!

Potato Crusted Halibut with New Season Cabbage Saute, Cardamom Scented Tomato Jam (serves 4)

Ingredients

(4) 6 oz portions of halibut fillet (off the skin)
4 med russet potatoes, peeled
2 eggs
Hint of cream
1 Cup  All Purpose Flour
1 Tbsp. chopped fresh thyme
Salt and pepper
Oil for pan frying

Method

1. Grate potato and cover with a little water.  Drain and pat dry with a towel.
2. Pat dry the halibut, season with salt and pepper.
3. Dust fillets with flour and dip into the eggs (beaten with the cream).
4. Let any excess egg drip off.
5. Take half of the grated potato and cover all sides of the fillet and gently apply pressure to ensure the potato sticks.
6. Repeat with the remaining fillets.
7. Season with salt, pepper and chopped thyme.
8. In a medium hot pan, add enough oil to just cover the bottom of the pan (cast iron works well).
9. Add fish and cook until just golden, turn fish over and then place pan in a 385°F oven for approximately 10-12 minutes.

Sauted cabbage

Ingredients

1/ 2 fresh green cabbage
2 medium shallots sliced thinly
2 cloves garlic chopped finely
4 slices of bacon
fresh chopped thyme, tarragon and parsley
1/8 Cup sugar
1/4 Cup Cup white wine or champagne vinegar
1/4 Cup chicken stock
1 Tbsp. Butter
Salt and pepper

Method
1. Slice bacon thinly, add to saute pan and cook until just taking colour.
2. Add thinly sliced cabbage, shallots and garlic and saute until softened and fragrant.
3. Add remaining ingredients and increase heat to high, stirring frequently until most of the liquid had been evaporated.
4. Check seasoning and add butter – stir and serve.
5. ENJOY!

Tomato Jam

Ingredients

2/3  Pint cherry or grape tomatoes
3 shallots finely shopped
1 clove garlic
1 Tsp. chopped fresh ginger
5 cardamom pods
3  whole cloves
A pinch of cinnamon
1/2 Tsp. garam masala
1/4 Cup sherry vinegar
1/4 Cup light brown sugar
Salt and pepper

Method
1. Add sugar and vinegar in a small sauce pan over med heat.
2. Let sugar caramelize slightly (not too dark – stop before the sugar smokes), add garlic, shallots and spices and let cook over medium heat for 1 – 2 minutes.
3. Add tomatoes and cook until softened and a jam-like consistency is achieved.
4. Season with salt and pepper.  You can also adjust the sweet and sour balance with more sugar and/or vinegar.
5. Plate it up…yum!

A special thank you to John Pritchard for letting me into his kitchen (and for letting me eat taste-test our creations – amazing!).

To learn more about John and his new venture, visit his website at jpcuisine.com.  For more information including potato recipes, check out zestycook.com.

Take care
Zesty

Zestycook.com is a blog authored by Islander Cory Gallant, focusing on quick and healthy recipes for the everyday person. Known in the food blog world as “Zest” or “Zesty,” Cory’s been featured in magazines, and was a guest speaker at the Healthy Living Conference in Boston, MA.   Cory lives in Marshfield with the lovely Mrs. Zesty and their two junior Zesties in the making.

I’d Rather be Potato-ing! By Cory Gallant (aka Zesty Cook) Through the power of cooking, I am extending summer just a little bit longer by featuring a fantastic recipe using the most versatile vegetable in the garden – potatoes.  But I can’t take all of the credit – I’ve teamed up with award-winning chef and [...]

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What the G! Have We Been Up To?

Hi there.

I know, it’s been far too long since I wrote my last blog post.  My deepest apologies to my faithful G! Insiders.

You deserve better, so I’m going to give you better!

You’re probably wondering where I’ve been.  I wish I could tell you I’ve been sipping Margaritas poolside while Paco, my Spanish pool boy, fanned me with a large palm leaf, but that’s only in my dreams.

Actually, I’ve been hard at work with Team G! putting together our August issue.  To make this issue of G! even better than the last, I’ve stepped away from the social media spotlight to really focus on creating fantastic content for you – the readers – to enjoy.  Social media is a fantastic medium, but sometimes it can get out of hand – hence my online hiatus.

But I’m back, and I promise – the wait will be worth it.  You’ll see what I mean on Thursday, August 19th when the August issue of G! comes out;)

Here are some of the stories coming up in August:

• Can you believe Rainbow Valley will be closed five years this September?  We can’t either, so we’re taking a look back at the original heart and soul of Cavendish in Still Not Over the Rainbow: Remembering Rainbow Valley Five Years Later

• Island Briefly talks to the dreamy City of Charlottetown Ward 3 Councillor Rob Lantz.

• What’s the deal with Foursquare?  G! locates the answer and updates our status to tell you where we are.

• Are you a seafood lover?  G! Eats heads “up west” with Ellen Egan for a seafood schmorgasboard.

Plus, I’ve got my hands on some pretty sweet G! Stuff that I’ll be telling you all about next week, so stay tuned!

Cheers,

Meredith

Hi there. I know, it’s been far too long since I wrote my last blog post.  My deepest apologies to my faithful G! Insiders. You deserve better, so I’m going to give you better! You’re probably wondering where I’ve been.  I wish I could tell you I’ve been sipping Margaritas poolside while Paco, my Spanish [...]

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