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 – Sept 20th, 2019

Positive thinking is more than just a catch phrase. Often times we doubt ourselves and our abilities, and we give up before we’ve really, truly pushed ourselves, or before we’ve exercised all potential options in front of us to achieve a goal. Whether this is at work, at home or at play, having a particular mindset established when you hope to complete a goal is a huge factor in whether you do it or not.

I’ll give a personal example: in the last 12 months I’ve been training every week with Ilan, Shawzo (and occasionally the godfather, Jeremy Martin @ Loaded Athletics) learning the ropes of olympic weightlifting. Outside of my 10+ years playing rugby, olympic weightlifting is the hardest physical activity I’ve ever done. Not only is it physically demanding, it is incredibly mentally demanding. For each lift (i.e. clean and jerk) you are working within a small threshold of the maximum weight you can physically lift, all the while thinking about correct form, posture, and above all else, trying not to drop 100kgs on your head.

Countless times Ilan or Shawzo has loaded the bar with a heavy amount of weight, and I fail. Usually, it’s because there was a creeping sense of doubt in my mind that I couldn’t do it. But, more often than not I will try again, and once I’ve taken a moment to regroup – perhaps also getting some encouraging words – I will eventually make the lift. I didn’t get stronger in between each lift, I just had to focus, think through everything, and trust that I could do it.

The power of positive thinking can transfer to any aspect of life, but is particularly interesting with physical pursuits. After all, professional athletes constantly rely on sports psychologists to help them get in a strong head space before a game or competition. Self doubt can be one of the most negative influences on an athlete, whereas positive thinking and visualization of winning can be the most powerful.

Below is an article about the Canadian World Junior Team, and the sport psychologist who worked with the team the entire tournament enroute to their Gold Medal win.

CBC: “How the mental skills needed to win hockey gold are used for all athletes”

We were also lucky enough to receive a great piece on the Power of Positive Belief (and the inspiration for this blog) by longtime Yard Athletics client and resident psychologist, Dr. Debbie Samsom. Debbie is running a marathon in a few weeks, and felt inspired to pen the below from her longtime hero, Terry Fox, whose annual run we celebrated on Sept 15th, 2019.

“The Terry Fox Run is happening all over the world this Sunday. This run has been an annual event since 1981, the year Terry died. That 1981 run was the first 10K I ever completed. I have been running ever since.

Terry is my hero. Every year as the Terry Fox Run approaches, I reflect upon his incredible fortitude, grit, and indomitable spirit. He ran a marathon a day for 143 days, with a prosthetic leg and in constant pain. He only stopped when cancer spread to his lungs, ultimately resulting in his death. How did he do it?  He achieved this because he believed he could. Simple as that. Belief is the most powerful tool that we have to help us accomplish our goals – physical or otherwise. 

I am running a marathon in a couple of weeks. I know it’s going to hurt (it always does). I know that with about 10K to go, negative thoughts will start entering my brain, telling me to stop running (Who cares if I walk? Why continue to suffer? ) I will fight these thoughts, and Terry will help me. It’s just one measly marathon. If Terry can do 143, I CAN DO THIS.  

So what do you believe you can achieve?  Not because it’s easy, or comes naturally to you, but because you are willing to dig deep and give it everything you’ve got.”  

“I just wish people would realize that anything is possible if you try; dreams are made possible if you try” – Terry Fox

The post The Power Of Belief appeared first on Yard Athletics.

by Henry Gould – Sept 12th, 2019

This recipe might sound like something you made in college when there was quite literally 2 items left in the cupboard. But never fear! This is a delicious meal you can make week in, week out.

Do you like healthy lunch / dinner ideas you can make in ~30 minutes? Do you like food that is super cheap to prepare (~$6 for 2 people), can be done with minimal ingredients, and will help refuel sore muscles following a grueling #YARDHARD workout?

***huge cheer of people saying YES erupts***

AWESOME!

Fried rice is a blank canvas. You can throw almost anything in and it will likely be good. Use this recipe as a guideline and adjust as your taste dictates, or as you have things in the fridge that need using before they go bad.

Try to opt for tuna canned in oil (Rio Mare Tuna in Olive Oil being one of the best).

If you’re a real fancy pants, you can obviously use fresh tuna, or salmon, or even cod, chopped up very fine, then added to the pan at the same time as the tuna below.

Tuna Fried Rice

• 1 can of oil packed tuna (~150-200g), drained
• 1 cup of cooked and cooled rice (jasmine or sushi rice)
• 4 green onions, sliced finely
• Soy Sauce
• 2 cloves garlic, minced
• 1 thumb sized piece of ginger, peeled and grated
• 2 eggs
• 1 leek, green part removed, white part chopped finely
• 1 carrot, chopped finely
• 1 jalapeno, chopped finely
• 1 lime, cut into wedges
• 1 pinch of sugar
• Olive oil
• 1 bunch Thai basil (optional)
• Dried Bonito flakes (optional)

First things first, get everything prepped. I mean, everything. Take the soy sauce out of the fridge, chop all the vegetables and put into bowls, crack the eggs. It will make cooking much easier.

Get a large frying pan over medium heat, add some oil, then add the leeks and carrots. Fry for a few minutes until they start to turn brown. Add the garlic, ginger and jalapeno, stir for a second, then add the tuna. Break up the tuna with a spatula until there are no big chunks left.

Crack both eggs into the hot pan, then add the rice. Use your spatula to scrape everything off the bottom of the pan, then do little “chop” motions downward to help break everything up and mix it together. The egg will start to cook with the rice, coating each grain.

Keep cooking, scraping the bottom (so the rice doesn’t stick) then mixing around. After ~5 minutes, sprinkle with a small pinch of sugar, then drizzle over soy sauce; probably more than you think. This is the main seasoning for the rice. Keep stirring, stirring, stirring until everything looks evenly coated. Taste a little bit… does it need more salt? Add more soy sauce.

Turn the heat off, add the green onions and Thai basil (if you’re using it) and stir around just so they begin to wilt a bit. Sprinkle with the Bonito flakes and serve with lime wedges.

The post RECIPE – Tuna Fried Rice appeared first on Yard Athletics.

by Yard Athletics – Sept 6th, 2019

Yard Athletics is proud to announce the newest member of the team, Torin Nikiforuk, as Junior Strength & Conditioning Coach!

We couldn’t be happier to bring Torin into the fold, and look forward to him bringing a new energy and motivation to all sessions with the #YARDHARD squad.

Torin is now available on the MindBody app for all different sessions, and for a limited time all 1:1 sessions are 50% off! If you can, log onto the app and book a class with Torin to welcome him into the family.

We figured this would be a great chance to get to know Torin a little better, so we fired a couple questions at him to hear more about his fitness background on philosophy.

Hometown?

Fitness background?

What made you get into personal training?

Favorite sports growing up?

What is your fitness philosophy?

Favorite / worst exercise? 

What can people expect when they train with you at Yard Athletics?

The post Introducing Torin Nikiforuk! appeared first on Yard Athletics.

by Yard Athletics – Sept 5th, 2019

At long last… summer is over… *single tear streams down face*

That doesn’t have to be a bad thing! The approach of Fall means there’s a perfect excuse to get back in the gym (after a few too many summer patio drinks…) and tighten up that body. Your best bet? Book in for classes over the next few weeks on the MindBody app as things are starting to get busy in the gym.

Now, crushing your fitness goals means exercising, but it also means getting the right nutrition throughout the week so your body can recover. And to build more muscle you need…? PROTEIN

That brings us to our friends at Blonyx, who have just released a delicious new egg white protein powder. The best part? If you go online and use the “YARDHARD” discount code, you can get 10% off your purchase, along with any other Blonyx products you may need!

Some quick facts on the new Blonyx Egg White Protein Powder:

• 20g protein per serving
• 130 calories
• 4g BCAA’s
• Tastes great (no eggy taste)
• Mixes easily in water

THERAGUN

You might have also noticed some cool new toys in the Gym lately. These are called “Theragun’s“, a percussive therapy tool that allow you to get out all those pesky knots sitting in your legs, hips and backs, without asking your significant other to massage you all the time.

The benefits of percussive therapy are huge, with tons professional athletes using tools like Theragun to recover quicker. Next time you’re in the gym, give the Theragun a try. Also, if you’re interested in purchasing a Theragun give us a shout at “info@yardathletics.ca” to find out more details.

MERCH

We got merch people! See below for the current stocklist of what’s in the gym. We’re also taking orders on these wicked Jensen Lee Canvas Duffel Bags ($80) that we can customize with any name on the side panel. Send us an email “info@yardathletics.ca” to reserve yours now.

Snap Back – $39.99

Dad Hat – $29.99

Glute Bands – $35

Shaker Bottles – $10

Stickers – FREE

*** FINAL NOTE – please direct all booking and scheduling questions to “info@yardathletics.ca” or use the MindBody app, and refrain from texting or DMing on Instagram posts.***

The post Blonyx X Theragun X Merch 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 19th, 2019

#YARDWORK2019 is one day away! With a fully sold out event this is shaping up to be one of the best days of summer. A huge thank you to everyone who signed up, volunteered, organized and supported this amazing event getting put together.

Make sure to stop by the DJ tent and say hello… requests always welcome, just no guarantees I’ll have your track in the record bag 😉

For those who did YARDWORK 1.0 in Stanley Park, you know it was no cake walk. Chains were hauled, tires were flipped, and kettlebells were speed-walked at a very brisk pace. There were a lot of sore bodies the next day, which means fueling up with the right nutrition before / during / after the event is crucial to minimizing soreness, maximizing gains, and overall performing at your best.

Below are a few meal ideas for tonight, as well as breakfast ideas for tomorrow, snacks for during the day, as well as a stretching protocol.

NIGHT BEFORE // #YARDWORK2019

• Curious about trying intermittent fasting or a Ketogenic diet? Now is definitely not the time to start! Save it for next week. Training the body to run on stored body fat takes time, and if you’re not used to it you might crash and burn on the 50 yard line, halfway through a tire toss.
• “Carb loading” is the cliche before big sporting events, but there is no doubt your muscles need to be full of glycogen to perform at their best (glycogen being how the body stores sugar for energy).
• The night before, keep it simple:
  • Protein (chicken breast, chicken thighs, pork tenderloin, steak, tofu, cooked chickpeas)
  • Simple carbohydrate (pasta, rice, potato, sweet potato, squash)
  • Vegetables (salad, green beans, stir fried zucchini, roasted asparagus)
  • Avoid excess salt as you don’t want to get dehydrated
  • Limit alcohol, or abstain for one night (save it for the margarita bar at #YARDWORK2019…)
  • Water, water, water
• Stretching
  • Stretching should be done throughout your day, every day of the week. If you’re active, your muscles will constantly be getting tight due to the hard work you’re putting in, so stretching helps lengthen the muscle fibers, improving flexibility and preventing injury.
  • Get in a long, 10 minute stretch of the back, calves, hamstrings, quads, groin and neck the night before.

MORNING OF // #YARDWORK2019

• Again, simple carbs are key as you want to eat something easily digestible. Eating fried eggs and bacon is a bad idea, as those foods are much harder to digest and could leave you bloated and lethargic when the opening whistle starts.
• I can’t live without coffee, but before an event the caffeine can mess with your digestion, as well as dehydrate you. If you can, skip it and stick with water.
• Breakfast:
  • Oatmeal with berries, nut butter, yogurt + scoop of protein powder
  • Toast with nut butter, jam, yogurt
  • Natalie Cumberbirch’s “Coconut Peanut Energy Balls”
  • Ashley Hildebrand’s “Chickpea Flour Banana Pancakes”
  • Henry’s daily breakfast shake
    • 1/3 cup rolled oats, soaked in 1 cup of water for 10 minutes
    • 1 pinch cinnamon
    • 1 tsp honey
    • 1 scoop chocolate vegan protein powder
    • 1/3 banana
    • 2 ice cubes
    • 3 tbsp’s kefir yogurt (optional)
• Stretching#2
  • There will be a group warmup before the Social & Competitive divisions, but stretching before you get to Thunderbird Stadium is a really good idea.
  • Start from the ankles and work your way up. If something is really tight, don’t ignore it just because it hurts. Push through it, and allow the muscle to relax. Remember, any discomfort during stretching is always better than being injured.

DURING & AFTER // #YARDWORK2019

• There will be lots of water and Gatorade available during the event, but bring your own bottle to refill as it’s going to be hot. Your sweat is full of salt, which means you need to replenish those salts throughout your activity to avoid cramping. Gatorade has salt in it, but consider bring a spare in your bag just in case.
• Bring sunscreen! It’s going to be hot and sunny.
• Lunch is provided by Big Day BBQ, but just in case, stuff some of these in your bag:
  • Energy bars or protein bars
  • Bananas
  • Potato chips (carbs + salt + fat = great recovery snack)
  • Protein shake (bring the dried powder in a shaker cup, fill with water at the event)
• Stretching #3
  • When you’re done a big workout, usually the last thing you want to do is stretch. Unfortunately, this is the time you really need to be stretching.
  • Grab your team, get a cold beer, and sit down for a quick 5 minute stretch to release those tight muscles. Your body will thank you on Sunday…

That’s it! See you tomorrow at Thunderbird Stadium.

#YARDWORK2019

The post Fueling Up // #YardWork2019 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 7th, 2019

For the last several months, Yard Athletics founder Ilan Cumberbirch has been teamed up with Blonyx nutritional supplements as a brand ambassador, helping to get the word out on their great line of products specialized for the #YardHard athlete out there.

Today we have the pleasure of chatting with John Abreu, director of sales and strategic partnerships at Blonyx, so help us learn more about their product line, as well some clear up some of the misconceptions around supplements in general.

Hi John! Tell us a bit about yourself?

Despite being born to parents who were both university professors, I was involved in sports through my youth – This eventually led to me studying Kinesiology, which satisfied both my academic and athletic sides.  From there, I went on to work in high-performance sport as a strength and conditioning coach, having the opportunity to work in the NCAA, and with a few Canadian Olympic teams. After a decade in the field, I decided to switch careers, and sought a job where I was able to be part of something special – That’s how I ended up with Blonyx.

Give us the Blonyx “elevator pitch”

At Blonyx, we’re creators of better sports nutrition products focused on fueling athletic ambition. Our mission is to instigate a revolution in the sport nutrition market bringing real science, simplicity and integrity back to an industry we feel needs to show more respect to the athletes it serves.

It seems supplements still get a bit of a bad rap, sometimes being lumped in with PED’s and steroids. How does someone in the industry set the record straight?

It starts with full transparency and education. Instead of relying on fancy marketing, one can aim to arm consumers with the knowledge to make educated decisions as to if a product works, if it’s right for them, or even what company they should buy from.  This can be done by directly linking scientific articles that back up a company’s marketing claims, sharing the way the company sources and manufactures their products, companies allowing themselves to be scrutinized by third-party testing, and also companies being transparent about who their products are or aren’t for.

Are the Blonyx products only for athletes, or can weekend warriors take them too?

Blonyx products are aimed at those who have athletic ambition, and that can cover a wide spectrum – From the professional athletes we work with, up to a “weekend warrior” who is working to post a better time in their next 10km race.

With that being said, we need to understand that having good lifestyle and training habits can provide more benefit to health and performance than supplements alone can.  If someone is pretty consistent with their lifestyle (including diet and sleep), and training (including frequency, duration and intensity), then supplements could certainly provide added value.

How does Blonyx differentiate itself from the competition?

Number one would be that we value the trust the athletes put in us when they buy our product, above all else.

We use three guiding pillars – Simplicity, depth, and integrity.  We keep our products simple, making them with as few ingredients and as little processing as possible, and simple to understand.  We only create products that are backed by a depth of scientific research on humans (not just cherry-picking animal studies), and base our research and development on the science as opposed to industry trends.  Lastly, we make sure to market all our products with integrity, opening ourselves to third-party testing, ensuring we only make claims we can back up with evidence, and providing education on all our products.

Is it true creatine makes you bloated?

Bloating is a bit of a broad term, but it is true that creatine increases total body water.  It is true that creatine draws more water into muscle cells, but it doesn’t cause a puffy or bloated look.  We get feedback that it helps people have a look of improved body composition, which makes sense, because as creatine draws more water into muscle cells, it increases the relative size of lean tissue.

If someone has never taken a nutritional supplement, what kind of things should they know first?

Before someone takes a supplement, I always start them with something that we all learned in school – The 5W’s and the H.

First, ask yourself – WHY are you considering taking a supplement? Is it for general health or performance? Am I just taking it because someone suggested it? How can you measure if something is working? For any intervention, you should always know your personal WHY.

Then, think about WHEN you should be taking a supplement. Is your lifestyle and training at a point where you could be getting the full benefit of the supplement?  Or are there other pieces you could be paying attention to first?

Once you know why you’re thinking of taking a supplement, look for WHAT you should take.  Don’t just listen to influencers or your peers, I suggest you always look into whether a product is supported by the science.

You’ll also want to be clear on WHO this product is intended for.  Some products have contra-indications or may not be necessary for an individual.

After you’ve done your homework, be clear on HOW you’re supposed to take it. What kind of training do I need to do to support the changes? Is there a timing that will help you get the most out of the product?

Lastly, do your research on WHERE to get your product from.  There is a price you can pay for choosing the lowest-priced options, so look for companies that share your values, that have good manufacturing practices, and that are third party tested for quality, purity, and cleanliness.

How did the partnership with Yard Athletics start?

I met Ilan when I was still working as a strength and conditioning coach.  We both wanted to network a bit and sat for a coffee to talk about different ideas, and he struck me as someone who wanted to strip away the unnecessary fluff from fitness, and build a community where he could bring back real training and hard work.  The more I got to know him, the more I realized he is also a good person who wants to see everyone around him get better, in or out of the gym. When I started with Blonyx, I knew he was someone I wanted to work with more, and the partnership has grown from there.

What is next for Blonyx?

We’re at a really exciting point in the journey of our company where we are starting to branch out into other markets and expand our product line with innovative (and tasty) products.  We are about to release the first ever egg white protein isolate, which we formulated with minimal processing and ingredients you’re likely to find in mom’s pantry – A true “clean-label” protein powder that is as close to real food as it gets.  We’re also releasing a few more products this year, and looking to continue working with our community to get the right products into the hands of the right people.

The post INTERVIEW: Yard Athletics X Blonyx appeared first on Yard Athletics.