Walking the streets of Montreal, sharing a fresh bagel and proudly sporting our first round of toques with our original brand LIFT Guelph.

Many years ago, just as our small business was getting started, we attended our initial kettlebell certification in Montreal. While we were getting our first tastes of training with the kettlebell, away from the gym, we explored other new sensations like brown buttered ham, Brussels sprouts on the stalk with aioli, grilled smelts, and tart au sucre for dessert.

Back at the weekend workshop, they had a menu board of their own. Admittedly, it did not look as delicious as the options from the night before. However, the courses of mobility, strength, endurance and recovery aimed to satiate both the innate, and some-of-the-time reluctant human appetite for movement. While not to be portioned or performed in equal parts, this menu approach may help to bring about awareness and balance in your own training routine. And always remember to rest — digest your training inputs to enjoy the results of your sets and reps.

So, all these years later and back at home in regard to our food and fitness, it’s the usual basic fare. Cabbage, carrots and onions at home with squats, swings and simple stretches rounding out the menu at the studio. As part of our healthy active lifestyle, it’s always a little bit of the things we can manger, and then the ways that we can move.

I was reminded of the menu board, and the planning it takes to put into action the other night. I was looking ahead to building our plans for the Winter 2.0 semester in the studio, and Lauryn was arranging Ted’s food for the next day.

“Yogurt, banana and oatmeal pancake for breakfast. Salmon, sweet potato, broccoli and toast for lunch. Eggies and another toasty for dinner with some apples”. Planning ahead, day by day — balancing proteins, fats and carbohydrates and those allergens to ensure the body is fueled and tuned up — just right.

While there is always room to explore creative and novel movements, or the chef’s special of the day, most of the time training and eating simply and classically contributes to success in and out of the gym.

This past weekend, we worked a bit in the studio and prepped a lot of food back at home as part of what we call our pioneer weekend. The oven and knives sure got a workout.

Here are a couple of our favourite recipes that we enjoy all week long.

So, now with your nutritional needs attended to, what is on your movement menu for the next two months? We look forward to training with you soon.

Take care,

Ian and Lauryn

Food for Thought