by Henry Gould – Dec 17th, 2019

We all know that anxious feeling of going to bed for an early wake-up, and immediately calculating how much sleep you’ll get if you can just fall asleep right now.

Or there’s the dreaded “It’s-1:45am-and-I’m-still-at-the-bar-doing-shots-but-I-have-to-be-up-for-an-8:00am-meeting” kind of sleep calculations which we won’t even get into.

Sleep is a fascinating subject. From an evolutionary perspective, it doesn’t make a whole lot of sense why we sleep. In theory, we’d be way more productive if we didn’t sleep, not to mention we expose ourselves to risk every time we close our eyes and doze off. Lots of people try to wear their lack of sleep as a badge of honor (“I only need 3 hours a night”) but they’re either lying to you, or lying to themselves.

Sleep is very, very important.

From this blog back in April, we talked about just how important it is to a healthy immune system (LINK). However, this recent studied published in Nature: Human Behaviour talks about the link between lack of sleep and anxiety. Unsurprisingly, the less sleep we get, the more anxious we become!

Obviously this can be tough, especially if one suffers from insomnia, as they will then feel anxious about not getting enough sleep, thus starting a feedback loop. I can’t sleep because I’m anxious, I’m anxious because I can’t sleep.

Many external factors can contribute to a bad sleep:

• Light
• Noise
• Temperature
• Pillow, Mattress, Bedding
• Injury, Pain
• Alcohol, Drugs, Medication
• Dehydration, Overhydration
• Diet

Take all these factors into account if you’ve been having trouble sleeping. Things like dimming lights an hour before bed, reducing screen time, wearing earplugs, adjusting the heat in your house, getting a good mattress, avoiding alcohol, these can all make a major difference.

Another often overlooked factor is stretching. When muscles are sore and tight, they can contribute to a bad sleep by causing restless tossing and turning, or just general soreness. Exercise is one of the best ways to stay healthy and thus get a better sleep, but remember to focus on stretching just as much.

From back in the early blogs days –> “Looking For A Better Sleep? Stretch Before Bed”

The post Sleepless Nights = Anxiety appeared first on Yard Athletics.

by Henry Gould – Oct 25th, 2019

Ragu Bolognese, the slow cooked meat sauce typical of the city of Bologna, served often but not always with tagliatelle egg noodles, is well loved the world over. However, if you want to start a quick argument, try asking four Italian Nonna’s the “correct” way to make it. Questions like this are almost guaranteed to end in shouting, dramatic hand gestures, and hurt feelings.

Below is the version I like to cook, which I think would stand up nicely in any trattoria across Emilia-Romagna, and hopefully not offend too many grandmother’s. I’ve eaten ragu from Parma to Modena and this tastes just as good, if not better, so take that for what it’s worth…

There’s lots of debate around ragu Bolognese (milk, tomato, type of meat(s)). This version uses some milk, a little white wine, 3 different types of meat (sausage, beef, lamb) and a small spoon of tomato paste. If you want to add or subtract any of those, go right ahead.

Buon appetito!

Ragu Bolognese

• 6 Italian fennel sausages, uncased
• 250g ground beef
• 500g boneless stewing lamb, cut into tiny pieces
• 1 bottle dry white wine (Cono Sur Viognier is cheap and good for cooking)
• 500ml 2% milk
• 1/2 can tomato paste
• 2 bay leaves
• 1 tsp ground Coriander seeds
• 1 Nutmeg seed
• 1 large white onion, finely diced
• 1 large carrot, finely diced
• 2 sticks celery, finely diced
• 4 cloves of garlic, finely diced
• Sea salt
• Black pepper
• Extra virgin olive oil
• Butter
• Parmigiano Reggiano cheese (for serving)

In a big pot, heat some olive oil and butter to melt, then add the carrot, celery, onion and garlic and begin to cook. Cook for 20 minutes slowly, making sure not to let the vegetables brown.

Add all the meats, season with salt and pepper, and start breaking up with a spatula or wooden spoon. This takes a while, you don’t want any big chunks of meat. Everything should be very finely broken up, so take the time to make sure it’s nice and broken up.

Ragu Bolognese in waiting…

Turn the heat up and continue cooking. Add the bay leaves, coriander, and finely grate in half the Nutmeg seed. Now, this stage takes a while… like an hour. All the water will start releasing from the meat, and following that just the fat will be left, at which point you will keep stirring and cooking the meat until it start to brown. If the bottom of the pan seems too dry, add more butter and olive oil. If there’s not enough fat the meat will scorch to the bottom of the pan, ruining the sauce. Fat is your friend…

After ~1 hour, the meat should be starting to brown nicely. Add the tomato paste and start to fry it in the fat left in the pan. Keep stirring to caramalize all the meat in the tomato paste.

Then, add some white wine to deglaze the pan (~250 – 350ml), scraping everything off the bottom of the pot. Start with about 1/2 bottle of the wine, but use more if it seems too dry. Cook until almost all the wine has evaporated.

Then, add some milk (250 – 500ml) until the sauce looks quite loose, but not too watery. It should be reddy brown, like a brick. Lower the heat, cover with a lid, and allow to cook for an hour. After an hour, check the seasoning. Because you’re probably going to be eating this sauce with some sort of grain (pasta, risotto, polenta) you want it to be richly flavored and well seasoned. Season with salt and pepper.

If serving with pasta, add some of the ragu to a different pan and put on medium heat. Cook your pasta until 1 minute under package instructions, then toss the pasta in the ragu pan and cook for a final minute together. Toss in grated parmigiano reggiano and serve.

The post RECIPE – Ragu Bolognese appeared first on Yard Athletics.

by Henry Gould – Aug 13th, 2019

Don’t be alarmed! This might sound complicated and hard; it’s really not. It requires a little bit of time, so it’s great for a Friday / Saturday night when you can relax and prepare everything without being in a rush after work. But if you feel like whipping it up on a Tuesday, you do you…!

If you want to make the sauce without meat, you can just omit the lamb and cook everything else the same; it will still be delicious. You could also add chickpeas in place of the lamb.

The sauce recipe is also much more than you need to cook the zucchinis, so consider storing and freezing what you don’t use.

Goat Cheese Stuffed Zucchinis in Spicy Lamb Sauce

• 500g ground lamb
• 1 onion, chopped finely
• 3 garlic cloves, finely minced
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 1 pinch ground cinnamon
• 1 tbsp smoked paprika
• 1 serrano chile, chopped finely
• 500 ml bottle of pureed tomato
• 4 small zucchinis
• Extra virgin olive oil
• 1 small package goat cheese at room temperature (easier to spread)
• Sea salt
• Black pepper
• 1 bunch fresh mint leaves, chopped

Get the biggest frying / sautee pan you have and put on medium heat. Add some olive oil, then add the ground lamb and begin to cook. Break the lamb up with a spatula into very small pieces. Continue frying over high heat until the lamb starts to brown and fry.

Add the onion, garlic and serrano chili and cook for 5 minutes. Add the cumin, coriander, cinnamon, paprika, as well as a healthy amount of salt and pepper. Continue cooking for a few minutes, then add the tomato puree. Lower the heat and cook for 30 minutes.

Cut the ends off the zucchinis, then slice in half lengthwise to give you two halves. Using a small spoon, scoop out the seeds to leave a nice little channel with which to fill with the goat cheese. Fill each half with goat cheese, using the whole package.

Remove some of the lamb sauce from the pan, leaving 1-2 cups worth. Check the seasoning for salt, then add a little more olive oil and a bit of water (you want it a little more watery to cook the zucchinis).

Turn on the broiler.

Add the zucchinis to the sauce, cheese side up, and allow to simmer on lower heat for a couple minutes. Stick the whole pan under the broiler until the cheese starts to brown.

Served with the chopped mint leaves over top.

The post RECIPE – Goat Cheese Stuffed Zucchinis in Spicy Lamb Sauce appeared first on Yard Athletics.

by Henry Gould – July 29th, 2019

Impossible to resist at happy hour, and until now (!) very hard to recreate at home. Not anymore!

Go the extra mile and make the blue cheese dip at home. It literally takes 30 seconds and tastes way way better than store bought.

Also, chicken wings are full of protein, and they’re not battered, so dare I say this is almost… healthy…?

Homemade Buffalo Wings w/ Blue Cheese Dip

• Chicken wings
• Olive Oil
• Hot Sauce of choice (Frank’s Red Hot Sauce being the classic)
• Butter
• Worcestershire Sauce
• Blue Cheese
• Mayonaise
• Black pepper
• Chives, finely chopped
• 1 lemon
• Plain Yogurt or Sour Cream
• Celery Sticks to serve

To make the wing sauce, melt some butter in a pot then add about 1/2 – 1 cup of hot sauce, depending how many wings you’re making. Add a few shakes of Worcestershire sauce and bring to a simmer, then turn off the heat and set side.

To make the blue cheese dip, crumble some blue cheese into a bowl, along with a little mayonnaise and yogurt. Mash with a fork and stir around until all is combined. Add some cracked black pepper and a squeeze of lemon juice, along with the chopped chives. Taste and adjust to your preferred consistency and seasoning.

Preheat your oven to 500F. Put the wings in a large bowl and coat with a little olive oil all over. The oil will help conduct the heat in the oven and crisp the skin up so they taste like they’ve been deep fried.

Spread the wings on a large baking sheet making sure the wings aren’t touching. If there’s too many, use two baking sheets otherwise they won’t crisp properly.

Stick in the oven and cook for 30 mins, but keep an eye on them. After 30 mins, take them out and have a look. Keep cooking until desired crispyness levels.

Once done, put the cooked wings in a clean bowl and pour over the sauce. Toss around to coat all the wings. Service with the dip and celery sticks.

The post RECIPE – Buffalo Wings w/ Blue Cheese Dip appeared first on Yard Athletics.

by Henry Gould – July 9th, 2019

Credit where credit is due: those Starbucks sous vide egg bites are a welcome addition to the realm of “quick eats available most places”. Especially in airports where you don’t always want a $19 sandwich, the bites are high in protein, low in carbs, and still taste pretty good. And since you can’t go anywhere without tripping over the green mermaid, you always kind of know you’ll be able to find them in an unfamiliar environment.

But why not make them at home? The below recipe can obviously be made into a normal frittata, or poured into an oiled muffin tray and baked into “egg bites” which keep great in the fridge for a couple days.

The Greek flavors in this work really well, but obviously experiment to your hearts content.

Greek Frittata

• 12 free range eggs
• Feta Cheese (cow or sheeps milk)
• 1 bunch spinach, washed well and chopped
• 1 bunch fresh dill, washed and chopped
• 1 pinch dried Greek oregano
• 1 bunch green onions, chopped finely
• Extra virgin olive oil
• Sea salt
• Black pepper
• 1 lemon

Heat 2-3 tablespoons of olive oil over medium heat in a nonstick pan. Add the chopped green onions, withholding a small handful for later. Fry the onions for a couple minutes, then add the spinach and continue to cook until wilted. Season well with salt and pepper, and a pinch of the oregano. Cook until all the liquid has evaporated. Take off the heat and squeeze over some fresh lemon juice.

Crack the 12 eggs into a bowl and whisk well. Add some crumbled feta cheese (as much as you want), the chopped dill and the reserved green onions. Season with a little salt and pepper, and whisk again.

Add the cooked spinach mixture to the eggs and mix thoroughly.

If making a frittata, preheat your oven to 400F, then wipe out the pan used to cook the spinach and add a little more olive oil. Pour in the egg mixture and cook over low heat for 5 minutes, then stick in the preheated oven. Cook for 10 minutes then take out and check for doneness by poking in the middle with a knife. If it’s still runny, continue cooking until set.

If making the egg bites, take a muffin tray and wipe each section with olive oil. Spoon the egg mixture into each opening. Bake in a 400F oven for 10 minutes before checking for doneness.

The post RECIPE – Greek Frittata (Regular & “Sous Vide Bite” Style) appeared first on Yard Athletics.

by Yard Athletics – June 26th, 2019

The time has come! Yard Athletics is pleased to officially go live with “Yard Work 2019” at UBC’s Thunderbird Stadium, Saturday July 20th.

We are thrilled to once again partner with lululemon on this amazing day, with all proceeds going towards KidSport BC.

Below are all the details you’ll need, including a link to purchase tickets for your team on EventBrite. Sign up as soon as possible as teams completely sold out at Yard Work 1.0!

The post Yard Work 2019!! JULY 20TH @ UBC THUNDERBIRD STADIUM appeared first on Yard Athletics.

by Yard Athletics – June 21st, 2019

Bad news! We got word through the grapevine that more of those pesky weightlifting myths were piling up in our absence… unacceptable!! There’s nothing worse than bad information, especially when it comes to health and fitness. We at Yard Athletics are very confident in the formula we use (fundamental movement patterns, done correctly and safely) and believe this will get you the results you want, every single time.

Today we hand the reigns over to Sam Shaw; mainstay of Yard Athletics since the early days, and guy who can lift double the weight of a man his size.

What’s todays myth all about? Diet. Let’s get right to it!

Q: Many people say “abs are made in the kitchen”. Is this true?

Sam Shaw: I would say it’s “partially” true. Studies have been carried out comparing the effect of dieting and exercising (or both) on overall weight and body composition that explain things pretty clearly:

• Diet focus alone can achieve more weight loss than strictly exercising and eating whatever you want
• Exercise in combination with diet leads to the most significant changes in body composition
• The combination of resistance training and diet is more effective than endurance training or a combination of endurance and resistance training at altering body composition*

*this conclusion is not based on one simple study but rather over 60 clinical studies that all came to the same conclusion

Essentially what I’m saying is that focusing purely on diet or “the kitchen” can lead to significant weight loss with some body composition change. However, a more balanced approach to dietary restrictions and exercise training will lead to more change in the long run.

First, determine your body composition goals. If your goal is to lose fat and gain more definition, then you’re going to have to eat at a calorie deficit. If your goal is to increase lean body mass and lose fat, then your diet and exercise regimen may look different.

At the end of the day, the most effective exercise/diet plan is one that you will be able to sustain. Once you determine the right approach for yourself, you can make it a lifelong habit. BRING ON THAT SIX PACK

Q: How important is diet to fitness and overall health? What do you eat and what should I be eating?

Exercise and diet are pivotal to determining a persons overall health, and making them both part of your lifestyle can make a dramatic difference in how you look and feel. While I may be a little biased in that my interests/career relate to these fields, a regular dose of dieting and exercise has been proven to lead to a host of benefits including increased energy, happiness, health, and longevity of life.

There are so many avenues of nutrition and fitness that I could go down, but no one wants to read “20 pages by Shawzo”. Let me just list you the main benefits I think about when talking to people about these concepts:

• Disease prevention (I mean… this alone should really be enough??)
• Mood and energy
• Sleep
• Weight

What I eat and what you should be eating might be completely different. Like I mentioned earlier, dieting should be specific to the individual as you will need to find the type and quantity of food (calorie intake, macro/micro nutrient intake) that is most suitable to your goals and lifestyle.

For me personally, I don’t really mess around with household ‘diets’ or energy restrictions because it effects my mood and sleep in a way I don’t really enjoy. That being said, I’m not eating whatever I want at every minute of the day.

My weekday diet mainly consists of a 5:30am smoothie (500cal – fruit, protein, almond milk, unsaturated fats), followed by a post workout meal (Roughly 1000+cal – simple carb, protein, heavy veg) and then a late night dinner as I am usually home between 7 to 9pm (Roughly 1000+cal – complex carb, protein, heavy veg). Throughout the day I will sprinkle in snacks ( fruit, nuts, bars or anything relatively low calorie that gives me enough energy to maintain a smile on my face throughout a 14 hour day :). Weekends are a bit of a write-off depending on what events are scheduled, but I do my best to not go overboard!

I have based my diet on years of learning how my body is impacted by particular macro nutrients. For some reason I respond well to carbohydrates and seem to be resistant to weight gain. This may not be the same for whoever is reading this. There, my advice would be to explore different nutrients or ‘diets’, find out what works best for you and then begin implementing dietary restrictions on a small scale as opposed to large scale change.

Most importantly, try to enjoy what you eat! At the end of the day, drastic dietary change that you hate will not be sustainable!

SHAWZO OUT

The post The Myths Of Weightlifting: PART 5 w/ Sam Shaw appeared first on Yard Athletics.

By Henry Gould – June 5th, 2019

You know when you go to a great Mexican restaurant or taco spot, and the salsas are so good you can’t control yourself, so you end up completely soaking your food in them, resulting in potential discomfort a few hours later? Yaaaa… me too.

The great salsas at restaurants are usually a result of a healthy amount of salt (the “sal” in salsa comes from the latin word “salt”) in addition to lots of chilis (dry or fresh, or both) and acidity from lime, vinegar or something else.

The below salsa is amazing on any kind of Mexican food, but honestly it’s good on anything. It will keep for several days in the refrigerator.

The dried chilis can be found at South China Seas (Granville Island & Victoria Drive) or Los Guerreros Latin Foods.

Roasted Chili Salsa

• 4 dried guajillo Chilis, stems removed and seeds dumped out
• 4 dried chile de arbol, stems removed and seeds dumped out
• 2 fresh jalapenos
• 1 pinch cumin seeds or ground cumin
• 3 garlic cloves, unpeeled
• 4 tomatillos, husks removed and washed in cold water
• 1 tomato
• 1 lime
• Sea salt

Turn your broiler on high and set the oven rack to the closest level. Get a pan that can go under the broiler and put on your tomatillos, tomato, garlic cloves and jalapenos. Stick under the broiler and roast until the skins are dark brown, even blackened a little. Once done, peel the garlic cloves and throw into a blender, along with the tomato, tomatillos and jalapenos (stems cut off).

Put your dried chilis in the same pan and stick under the broiler for 10-20 seconds. Be careful as these can burn very quickly. Take out and add to the blender.

Add a little cold water to the blender along with a healthy pinch of sea salt and the pinch of cumin. Blend until smooth, ~30 seconds. If it’s not blending, add more water.

Add the juice of half the lime, blend again then have a taste. Adjust with more lime juice and salt as per your taste. Remember, it’s a condiment (not a soup) so it’s OK if it’s well seasoned.

Enjoy on everything.

The post RECIPE – Roasted Chili Salsa appeared first on Yard Athletics.

by Henry Gould – May 31st, 2019

It’s Friday morning! Instead of waking up and checking your phone for angry client emails and 1 million group chat notifications (no? just me?) why not browse a few interesting links from around the internet? All the news that’s fit to print, or rather, stuff I came across that seemed interesting and relevant to the lovely #YardHard community. Let’s gooooooooooooo.

“Why frozen fruit and veggies may be better for you than fresh” – CNN

You got my attention! Interesting read… it seems freezing is actually a very effective means for preserving plants, especially in terms of nutritional quality. Since many are picked at the peak of ripeness vs. being picked unripe and allowed to ripen during transport, freezing can often times be best.

“Vaping: how safe is it really?” – British GQ

Maybe I’m a normie, but I find the creeping popularity of Juul’s and other vape devices a little unsettling. If it seems too good to be true, generally it is (I’m looking at you, “bulletproof coffee”…) so this article grabbed my attention. It’s written by the GQ Doctor, answering a variety of questions on the subject. TL:DR, they might be better than a regular cigarette, but will likely lead to increased nicotine addiction, thus leading you to want a real cigarette. Evil genius…

“Persian Cantaloupe Drink” – Saveur

In North America we basically drink the juice of a handful of fruits (orange, cranberry, apple), and although most processed juice can have more sugar than pop, every once in a while it’s a nice treat, especially on a hot day. And cantaloupe… who doesn’t love cantaloupe?? This drink looks delicious, and apparently goes well with gin… summer cocktail party anyone?

“6 Mistakes You’re Making When Doing Squats” – Cosmopolitan

Unless you haven’t been paying attention when Ilan, Sam and Joce run you through a workout, Cosmo is here to set you straight.

“Burnout Classified as Legitimate Clinical Syndrome by World Health Organization” – Men’s Journal

Ahhhh, so we’re not supposed to feel completely run over by the world every waking hour of the day? Interesting! Now, I’m not sure doing an hour of expense reports qualifies as burnout, but the three aspects they do count (exhaustion & low energy levels, cynicism towards ones job, lowered productivity) definitely seem worthy of further exploration.

The post Health & Wellness Links From Around The Web! appeared first on Yard Athletics.

By Henry Gould – May 28th, 2019

Judging by the weather, summer has officially arrived in Vancouver. The days are longer, the willpower to resist patio drinks is basically zero, and the desire to turn an oven on to make dinner is definitely out of the question.

The solution? A lovely chilled noodle salad! This recipe is great for a number of reasons:

• It’s vegan (unless you add other protein)
• It’s gluten free (soba / buckwheat noodles are GF)
• It tastes amazing
• It will keep for a few days
• There is very minimal cooking required
• It’s a blank canvas for any other vegetables or items you want to add

Obviously the base recipe is vegan, but feel free to add whatever protein you like to the finished product (cooked chicken, hard boiled eggs, canned tuna, roasted chickpeas, tofu, prawns, etc etc).

Chilled Buckwheat Noodle Salad w/ Tahini Dressing

• Soba / Buckwheat noodles, 125g per person
• Baby spinach, 1 handful per person
• 1 red pepper, julienned
• Green onions, finely sliced
• 1 garlic clove, grated finely
• 1 small piece of ginger, grated finely
• 5-6 tablespoons Tahini
• 1-2 tablespoons Soy sauce
• 1 lemon
• 2 tablespoons Sesame oil
• Honey
• Sea salt
• Black pepper

Get a large pot of water on the stove and bring to a boil. Season the water with salt. Drop the baby spinach in and blanch for 10 seconds then take out with a strainer and drain in a colander and allow to cool. Set aside. Add the buckwheat noodles to the boiling water and cook according to package instructions. Remove from the water and drain thoroughly, then give a quick rinse under cold water to stop the cooking process. Set aside.

To make the dressing, add the garlic and ginger to a bowl along with the tahini, sesame oil, juice of half the lemon, soy sauce, a pinch of salt, black pepper and some honey. Add a little water and then mix thoroughly. If it’s too thick, add a bit more more water and keep stirring. Have a taste and adjust the seasoning with more lemon juice, honey, salt and soy sauce to your taste. You can also add hot sauce / sriracha if you like it spicy.

Add the spinach, red peppers and green onion to your buckwheat noodles in a bowl and dress with the dressing.

The post RECIPE – Chilled Soba Noodle Salad w/ Tahini Dressing appeared first on Yard Athletics.