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Eat like a caveman Courtesy Kyle Kranz Kyle Kranz is a 29-year-old former athlete who lost 85 pounds after gaining weight steadily after suffering a bad injury because of a car accident in middle school. "I was unable to play football and soccer like I previously had," he says. Then a friend of his, who was starting to focus on his health a bit more, invited Kranz to join him during his freshmen year of high school. While in high school, he credits his weight loss to 75 percent dietary changes and 25 percent working out, which for him, consisted of mostly lifting weights, since the accident didn't allow him to run. But the greatest difference for Kranz came from curbing what he puts in his mouth every single day. "You lose weight quickly when your diet changes from fast food, soda, and chips to meat and vegetables. I was the high schooler eating pre-portioned and pre-preparedthanks for the help, Mom!chicken breast and veggies for lunch. I also found out I actually enjoyed lifting weights, and put together a fairly respectable home gym in a spare bedroom," he says. Though he eventually recovered and was able to become an endurance athlete, doing everything from swimming to cycling to running, Kranz maintains a caveman-like attitude toward nutrition. "My favorite health advice is something I read from Michael Pollan, when he said, 'Eat real food. Not too much. Mostly plants.' Eating real food and not processed junk was the biggest game changer for me," he says. (Follow these 40 fast, easy tips to lose weight.) Be curious when it comes to working out

Courtesy Michael Tamez

It was a life-changing car accident when he was 20 years old that pushed now 36-year-old Michael Tamez to focus on his health. Having always struggled with weight management, it wasn't until he realized how fragile his existence truly is that Tamez dedicated the next 15 years to being fit, happy, and healthy. Because of his severe sleep apnea, Tamez would fall asleep throughout the day at any given time. "One time I actually dozed off while driving on the highway and smashed into the car in front of me. Although nobody was severely injured, this shook me up pretty good," he says. The timing of the accidentDecember, 2001prompted Michael to make a New Year's Resolution: He wanted to start working out and actually stick with it for a whole month. After those 30 days passed though, he hadn't shed much weight, and he wasn't really inspired by the exercise. That's when his dad bought him a pair of boxing gloves, and he fell in love with the jab, cross, hook, uppercut three-minute rounds that helped him shed pounds quickly. Then when it warmed up outside, he started riding his bicycle, going for walks and hikes, and cleaning up his diet. His latest discovery? That he loves water sports. He and his wife moved to Florida and go kayaking, stand-up paddle boarding, swimming, and bodyboarding. In addition to keeping the weight off, he's also been able to stop the sleep apnea and bring his blood pressure back down to normal. "I was ecstatic that I cured myself with exercise and food," he says. That's why Tamez's best tip is to do some soul-searching around why you want to lose the weight and find exercises that really inspire you to stay active. These days, Tamez, who shed 105 pounds, has had added yoga and meditation to balance his mind, too.

Courtesy Scott Schmaren

For now 54-year-old Scott Schmaren, battling his weight was a lifelong fight that led him down a very dark road. "I had lost and gained 100s of pounds, and I always failed. One time, I had just gained back the 165 pounds that I lost, and I gave up on the will to live," he shares. He attempted suicide by attempting to overdose on painkillers, but miraculously woke up with a renewed spirit. "I woke up the next day with the sun shining through my window and experienced a profound sense of peace, and in that moment I accepted responsibility for my life and I set out on a quest to learn how my mind worked because it was always self-sabotaging my weight loss." Though he did transform his diet and exercise consistently, he credits keeping 185 pounds off for good to completely changing how he imagined himself in the mirror. "All my life I was obese and the image I had of myself in my mind was being fat, so anytime I lost weight, I felt like I was going against how I really saw myself and rationalized that being overweight was normal," he shares. "When I finally changed that image of myself in my subconscious mind through hypnosis my life began to change: I created an image of myself that I had a strong, healthy, lean attractive body weighing 175 pounds or less, and that is where I am at today." (Discover weight-loss secrets from around the world.)

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Courtesy Cindy Chambers

As many moms know, having a baby is one of the most excitingand life-changing!moments in your life, and for many dropping the baby weight is a tough task. "I couldn't believe how easy it was to gain so much weight in a short amount of time, not to mention how difficult it was to lose the weight again," shares Cindy Chambers who shed a total of 54 pounds. "I knew that to be a role model for my children, I needed to set a good example for healthy livingthis inspired my weight loss journey." But being a busy new mom meant that she didn't have time to cook up nutritious meals on a daily basis, so she needed an alternative to make eating healthy a priority. By watching Dr. Phil one day when she was at home with her newborn, she found the weight loss meal delivery service, bistroMD. They provide meal plans and coaching, and will send pre-portioned meals that take the guesswork out of what to eat and what to skip. "By following a meal plan that's designed by a doctor and registered dietitians, I was able to lose 55 pounds," she says. Though Cindy doesn't use bistroMD for every meal now, when she and her husband are in a bind, they'll subscribe for a week or two, to lighten the load.

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Courtesy Lindsay Tejada

It was a question from an unlikely source that snapped Lindsay Tejada into action mode to finally shed the weight. She was spending time with her 5-year-old niece who simply asked, "But, why are you so fat?" She didn't want to be known as the "fat aunt," so she looked for a way to shed pounds and stay motivated. What worked for her was a program called Take Shape For Life, which offers diet plans, health coaches, and connection to a community of other people who are also trying to lose weight. She lost more than 100 pounds and it was her niece's face that kept her motivated. "My biggest health tip would be to determine your why," she says. "When my niece said, 'I can wrap my arms around you now!' I knew it was all worth it."

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You've heard of low-carbohydrate, high-protein diets like the Atkins diet and Paleo diet. These and other so-called ketogenic diets are gaining in popularity due to their effectiveness, but do you know what, exactly, they do in your body to trigger weight loss?

In a standard carb-loaded American diet, the body burns glucose from carbohydrates as an energy source in a process called glycosis. But when you limit your carbs and increase your fat intake, your body moves into a metabolic state of ketosis, meaning that its burning fat stored in your body instead of glucose, according to Web MD. Ketosis also drastically reduces blood sugar and insulin resistance.

As Dr. Eric Westman, director of the Lifestyle Medicine Clinic at Duke University, told Time Magazine, "You determine what your body burns for fuel based on what you feed it.

Ketogenic diets have been used to treat pediatric epilepsy, multiple sclerosis and cancer. (Photo: Elena Shashkina/Shutterstock)

A ketogenic diet has been used for almost 100 years to treat pediatric epilepsy, Scientific American reports, because a ketogenic diet mimics fasting, which has long been known to have a therapeutic effect on seizures. Similar to a state of ketosis, the body also burns fat for energy during fasts. Usually, a pediatric ketogenic diet starts with 24 hours of fasting in a hospital setting, where doctors can monitor frequency of seizures, medication, and help educate the parents on the ins and outs of the diet.

Ketogenic diets may very well be able to delay symptoms of neurodegenerative diseases and even reverse them completely. Dr. Terry Wahls, whose lecture Minding your Mitochondria went viral a few years ago, summarily reversed the progression of her secondary progressive multiple sclerosis, following a Paleo ketogenic diet.

Dominic DAgostino, a Ph.D. and associate professor at University of San Francisco, recently told Mens Fitness that a ketogenic diet also could be the key to beating cancer. We think the majority of cancers could be metabolically managed through nutritional ketosis, either as a stand-alone pill or an adjunct to standard care, he said.

No matter what your reason is for considering a ketogenic diet, you should know that getting started may be a little rough on your body.

A true ketogenic diet can be hard to maintain, so do it under the care of a doctor or nutritionist to make sure you're getting adequate nutrition. (Photo: Elena Shashkina/Shutterstock)

Following a ketogenic diet is no small feat, because in order to start it, you have to go off carbohydrates almost entirely. Your body feels deprived. Its what many call a low-carb flu. But after you get through this initial roadblock, many report feeling sharper than before and more energized.

So what exactly can you eat on a ketogenic diet? Some options are below:

A true ketogenic diet can be hard to maintain, since carbohydrates from sugar in something as inconsequential as toothpaste or cookie crumbs can send your body back into glycosis.

If you want try a ketogenic diet, do it under the care of a doctor or nutritionist to make sure youre getting adequate nutrition. And though it may be difficult in the beginning, dont give up. The Mens Fitness article says that leading Boston College cancer researcher Thomas Seyfried, M.D., believes that a ketogenic diet is therapeutically even more valuable in fighting cancer than chemo.

A bold yet heartening statement.

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GLENDALE, Ariz. >> Yasmani Grandal knew his new diet had really taken hold when his 7-year-old daughter was visiting her grandmother.

As soon as you mention vegetables to a little kid, they say, No, Grandal said. So we just started making food and we never really mentioned that it was all vegetables. We didnt make a big deal.

Two, three weeks ago she was at her grandmas house and her grandma bought her some candy. She goes back and reads the label and it said 57 grams of sugar or something like that. She goes up to her grandma, Hey, grandma this has too much sugar. I can only have one or two. It was pretty funny.

Grandal didnt exactly take the idea of a plant-based, meatless diet seriously right away himself. His wife, Heather, works as a nurse. She wanted to watch a documentary that a cardiologist she works with had mentioned.

She put it on and I wasnt too interested in it, Grandal said. Then as I started to hear things here and there and some athletes were giving their testimony about how their performance had improved and it kind of caught my attention a little. So I went back and watched the whole documentary by myself and kind of got into it.

The Dodgers catcher decided to give it a try for 15 days and 15 days turned into a month, turned into two months and here we are now.

But the real focus of Grandals off-season was putting the meat back in his right-handed swing.

The switch-hitting catcher did not want to platoon against left-handed pitching as he had the past two seasons with veteran backups A.J. Ellis and Carlos Ruiz and Dodgers manager Dave Roberts didnt want to have to sit his front-line catcher based on the opposing pitcher.

In a perfect world, I think its more contingent on the schedule and not left-vs-right, Roberts said this spring. I think in the past couple years its been that because his right-handed swing hasnt been where we would have liked, where he would have liked.

The Dodgers made the obvious known to Grandal that a better right-handed swing would mean more playing time in 2017 and persuaded him to work with former big-league hitting coach Jeff Pentland this winter.

Coming up through the minor leagues, my splits were the same. I actually hit for more power from the right side, Grandal said. But it was the fact that I was playing every day. Whether it was a righty or lefty didnt matter, I was in. It was the daily repetitions I was getting so my swing was there.

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It was more than that, though. Grandal injured his right knee in July 2013 and then his left shoulder in August 2015. Both had a greater effect on his right-handed swing. He wasnt able to sit back (on his right leg) and turn on it from the right side as much as he used in 126 right-handed at-bats the first two seasons after the injury he had just one home run.

And the shoulder injury appeared to affect Grandals swing plane. While his exit velocity from the left side (92.8 mph) and right side (91.1) last season were nearly equal, the launch angles were drastically different 14 degrees as a left-handed hitter, 7.7 as a right-hander. The result was a 53.6 percent ground ball rate as a right-handed hitter.

It looks good. Its not as steep. Its not as in-and-out of the zone, Roberts said of the adjustments Grandal has made in his right-handed swing this spring. The balls he did square up (last year), the trajectory just wasnt right. It was more negative, down into the ground.

So weve talked about elevating the ball to the pull side. That with the contact rate, it should be a productive right-handed player. He worked real hard. Hes healthy No. 1. But he also feels good about the right-handed swing.

Indeed, Grandal doesnt lack confidence from either side of the plate.

Ive always been very confident from both sides. I know I can do it, he said. Its just a matter of gaining confidence from the coaching staff for them to say, OK, we dont have to think about whos catching today. We know Yaz is going to be there.

Clayton Kershaw will start the Dodgers first Cactus League game on Saturday against the Chicago White Sox followed by Rich Hill on Sunday and Kenta Maeda on Monday. The starting pitchers will likely only throw one inning the first time around. The rest of the starting lineup will get two plate appearances each in the opener Saturday. ... Last years assistant hitting coach on the major-league staff, Tim Hyers, will serve as a roving instructor in the minor leagues this year. Triple-A hitting coach Shawn Wooten will occasionally work with the big league team this year.

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Timothy Olyphant fans whove swooned over his cowboy swagger in Deadwood then Justified might be stunned to discover how deliciously goofy and full-on funny he can be in the cannibalism-centered Netflix comedy Santa Clarita Diet. The show stars Olyphant as a suburban family man struggling to adjust when his wife (the incomparable and iconic Drew Barrymore) abruptly turns undead man-eater. Created by the twisted comedic genius behind the underrated Better Off TedVictor Fresco,Santa Clarita Diet blends horror and comedy to tell a touching and hilarious story of a happily married couple working together to overcome extraordinaryand very gorycircumstances.

During a special Netflix panel discussion held in New York City, Barrymore said it was Frescos focus on family that attracted her to Santa Clarita Diet, This is a family trying to, figure out how to make their lives work. And for me this was about a marriage, and I loved Victors themes about behavioral consequences. But she also dished on the more disgusting elements of the show, in particular all the gore effects. I had to like eat and vomit and kill and, you know, we had to disembowel and there were just, everyday was a new fun activity! Barrymore said commending, the visual effects team, They made it look so real.

With a grin Olyphant declared of his co-star, You put as much blood as you want on Drew Barrymore and she is still adorable.

The love fest continued when Nerdist sat down with Barrymore, Olyphant and Fresco to geek out over the show that is our latest obsession. While they shared praise and stories from behind the scenes, we inquired if rumors of HBOs continued interest meant a Deadwood movie might finally be a possibility. Olyphant said hes game as long as his schedule for a potential Santa Clarita Diet season two could be accommodated. Once he noted hed need time to grow that mighty mustache back, Barrymore began to speculate if perhaps onscreen husband might need a facial hair makeover for the dark comedys second season. I could get down with that, Barrymore declared with a cool nod.

What do you want to see if Santa Clarita Diet gets a season two? What about a Deadwood movie? And what facial hair do we like best on Olyphant? Weigh in with comments.

Images: Netflix

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Its important to me that you know this isnt a diet book, writes author Jessica Murnane in her introduction to her cookbook, One Part Plant (Harper Wave, $27.99).

Murnanes book, instead, is what all cookbooks should be, a collection of enjoyable recipes meant to get you in the kitchen. Except thats not 100 percent true, because Murnane does have a bit of an agenda: She wants you to eat better, one plant at a time.

Her book, as its title suggests, advocates for a plant-based diet, but don't let that description deter you from cracking the spine. The book is not about what you cant eat, says Murnane, who will be in Chicago in March to promote the book. Im trying to get people to try something different, not deprive them of anything.

This approach is gaining her a lot of praise, not least of which from Lena Dunham, creator of the hit series Girls." In her foreword to One Part Plant, Dunham goes so far as to say the book will change your life.

Thats a high mark for a first-time cookbook author, but Murnane takes it in stride. Im not trying to shame anyone, she says. Im not here telling people to quit cheese forever just maybe eat more vegetables.

Murnane is the first to tell you that up until a few years ago, she wasnt really that into food or healthy eating, whatever that meant. As she writes on her website, her major food groups were Sour Patch Kids, Diet Coke, and Whatever Lean Cuisine Had the Most Cheese.

But then she was diagnosed with endometriosis, a painful reproductive system disorder that has few treatment options and no cures (Dunham also has it). In fact, it took a number of doctors to successfully determine the cause of her debilitating pain. After a number of surgeries and a cocktail of painkillers, therapy, yoga and even alternative medicines, she was faced with the possibility of a hysterectomy.

I thought that the surgery was my only option, she says, but then a friend shared with me a website explaining that a plant-based diet could help with the pain from endo. Murnane is quick to note that you should consult your doctors regarding treatment, but for her, the idea of surgery was daunting. All other options exhausted, she decided to try changing her diet before settling for the surgery.

At first, it was tough going. I was so mad and angry, like something was being taken away from me my first meal was a tortilla with salsa on it, and steamed vegetables. I thought, I think the hysterectomy would be easier. But Murnane stuck with the diet, skipping takeout and cutting out inflammation-causing foods, plus cooking for herself. And then she started to feel better, but not without some struggle.

When I started cooking, finding recipes was tough something easy that didnt take three hours to make and 10 minutes to eat, she recalls. Not finding any plant-based solutions in existing diet books everything was so restrictive, and no one likes to be told you cant eat this, dont eat that she set out to create her own recipes, while also obtaining a certification in plant-based nutrition from the T. Colin Campbell Foundation.

Food should be nurturing, she says. You see people drinking kale smoothies, and you beat yourself up because maybe youll never be like them. That doesnt make dieting easier or fun. Thats the crux of her book: Changing a diet doesnt have to be all or nothing. It can come one meal, or one plant at a time.She personally doesnt identify as vegan (she still eats honey), but Murnane does avoid gluten, which can trigger pain and inflammation for sufferers of endometriosis. Going gluten-free isnt the answer for everyone, either, she notes.

The book itself is vibrant dishes pop off the page. The variety of foods, too, is impressive. Its not just salads here. Murnanes tacos (made with creamy butternut squash and lentils) look worthy of any taqueria, while her mushroom-spinach lasagna is so hearty and filling, youd never believe it didnt have cheese the creamy component is actually a surprisingly smooth and savory cashew sauce. A tomato-white bean panzanella (with bread!) is bright with smashed garlic but comes together in just a few minutes. Same goes for her roasted potato, corn and leek chowder, a hearty, comforting soup with only eight common ingredients. A dessert section features everything from a neon-red granita by fellow cookbook author and friend Julia Turshen, to chocolate chip cookies and a triple berry skillet cobbler.

Perhaps most impressively, none of the recipes look outright healthy in the way that many so-called diet books do. Theres no hit-you-over-the-head selling of a lifestyle, even as Murnane is the embodiment of a plant-based life by necessity. But ultimately, shes not here to convert you just encourage you to try going one part plant, one meal at a time.

(The book) is about more than just Meatless Monday, says Murnane. People hate Mondays already, and then youre going to tell them what they cant eat? Yeah, no.

Murnane, a former Chicagoan, is making a few stops in her old stomping grounds as part of herbook tour. She's partnered with local restaurants for plant-based promotions, including Do-Rite Donuts (223 E. Erie St.) for a 100 percent plant-based doughnut, available March 6-10,and Lula Cafe for a farm dinner March 6. Murnane will sign books at Foodease in the Water Tower Place, time to be determined, March 7. On March 8, she is hosting a party and book signing at Gather Home, 6-8 p.m. (2321 W. North Ave.). Email hola@onepartplant.com to RSVP. Visitonepartplant.com for more details.

jbhernandez@chicagotribune.com Twitter@joeybear85

Creamy mushroom lasagna

Makes: 8 servings

From "One Part Plant" by Jessica Murnane, who writes that she has enjoyed many pans of lasagna that sub vegetables for noodles, but for her, lasagna must have noodles.

Olive, grape seed, or coconut oil, or veggie broth for sauteing

3 garlic cloves, minced

1 pound mushrooms, chopped (you can use a mix of different mushrooms)

1 tablespoon tamari or coconut aminos

1 teaspoon dried thyme

3/4 cup raw cashews, soaked for a few hours (overnight is best), drained

1 cup veggie broth

2 big handfuls spinach

10 ounces gluten-free lasagna noodles (I love Tinkyadas brown rice pasta)

4 cups marinara sauce, store-bought (a 32-ounce jar) or homemade

Nutritional yeast (optional)

1 Heat the oven to 350 degrees.

2 In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and saute until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.

3 Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.

4 Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles dont sit for too long and start sticking together.

5 Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.

6 Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.

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At Rivertown Lodge. Photo: Chad Silver

Colu Henrys first cookbook arrives in bookstores next week, but it actually got its start as a hashtag: #backpocketpasta, meaning pasta thats easily thrown together with ingredients already in your kitchen. Before embarking on her three-month book tour, the former director of special projects for Bon Apptit spent the last week at her home in Hudson in clean out the fridge mode, which meant roasting pork, tossing beets with homemade cherry vinegar, and cooking meatballs and Alfredo. Read all about it in this weeks Grub Street Diet.

Thursday, February 16Im out of bed relatively early most mornings. Im in charge of feeding our twelve-year-old pup, Joshie, so as soon as I stir, its go time. I reach for a mug to pour my coffee into, which I take with a nice glug of half-and-half. Joshie and I then head back upstairs and get back into bed. I need a good 30 minutes to wake up, and this is my routine (its also a small luxury). I scroll through social media and the Planned Parenthood event we hosted at Rivertown Lodge posted on AndNorth, so all the feel goods are back. I need them these days! I bring my husband, Chad, coffee in bed (he sleeps late), and then head downstairs to make myself breakfast.

We joined the winter Sparrowbush Farm CSA, and its been such a bright light in all this gloom. In short, I have a lot of eggs to go through, so I hard-boil half a dozen. Once cooled, I smash two of the eggs with a bit of Dijon and a touch of mayo, lots of freshly ground black pepper, and some generous flakes of Maldon salt. I eat them in a bowl with a few Ak-maks, which are Armenian sesame crackers, and the best. Ive been eating them since I was a kid. Ive also been trying to up my hydration game, and have been drinking water out of quart containers to stay accountable, so I drank two of those over the course of the morning eight cups!

I jump on the 12:30 p.m. train from Hudson to get down to the city. Melissa Clark is having a small event tonight to celebrate the prepublication of her new cookbook, Dinner: Changing the Game. My book, Back Pocket Pasta, comes out next week, and we share Clarkson Potter as publisher; so needless to say, I wouldnt miss this for the world. Weve actually never met in person, but Ive admired her from afar for a long time, so Im excited to say hello and congratulations.

I jet across town upon arrival and meet up with one of my oldest friends, Nikki Reiss, at Grand Central Oyster Bar. Weve known each other for over ten years. She was my intern at Baltz & Company, and then we worked together at Bon Apptit, and shes now at CAA running events for the new culinary division. Weve been trying to get this date on the books for about six months, so its cause to celebrate. We sit at the bar, order Titos vodka martinis with olives, and slurp on oysters. We also order another round (the drinks are wee, promise!). When we worked at Cond Nast, we used to cut out of class a lot for day drinks at old New York City establishments, so were back in our groove, and I guess this is lunch?

I drop my bags in Carroll Gardens at my friends Leslie and Tonys house, who are also attending the event. I arrive solo and see some familiar faces, including my associate publisher, Doris Cooper. We have a glass of Cava and catch up for a bit. Leslie arrives and we have another glass of Cava (maybe two more glasses), and pick on two shrimp balls and a small bulgogi beef wrap, all from the book. They are delicious. I also snack on a few slices of watermelon radishes, because they are my favorite. Tony arrives, calls in a last-minute favor, and gets us a reservation at Olmstead, which Ive been really keen to check out. They squeeze us in, but cant take us till 10 p.m. We say our good-byes and hit Roses to kill a half-hour. I have a Miller High Life.

We arrive at the restaurant and sit outside under cozy blankets, while they set our table. They pour us a glass of bubbles to sip on while we wait. When we are seated, Leslie and I order a glass of Matthiasson Tendu. Delightful. We proceed to order a number of items, including crawfish-boil crackers, gobi-pakora cauliflower, a carrot crpe with littleneck clams, and rutabaga tagliatelle with black truffle and brown butter, which all live up to the hype. This place is amazing. The kitchen also very generously sends out much of the rest of the menu, as well as dessert. I am so full, but so very happy. Chef Greg Baxtrom comes to the table and I thank him profusely. We cab it home. I chug water, its now close to 1 a.m., and I am out!

Friday, February 17 My eyes pop open at 7:30 a.m., but with no dog to feed, I lie in bed until around 8 a.m. Luxurious! I dont feel amazing given yesterdays parade, but Ill manage. Tony grinds the beans and makes us French press coffee. They are out of half-and-half, so he combines some full-fat cream and some milk, and I pour that into my coffee. Leslie hands me a Pink Lady apple, and within minutes we are out the door, and Im headed back up to Hudson. I drink a big bottle of water on the train, eat a handful of almonds, and tackle my inbox.

Chad grabs me from the train and Im hungry upon arrival, because that wasnt much of a meal. At home, I quickly get to work assembling a clean-out-the-fridge salad. I roughly chop some sweet potatoes and toss them with olive oil, chili powder, and fennel seeds, and pop them in the oven to roast. I finely dice two lone slices of bacon from our farm share, and quickly fry them up. Further sleuthing awards me with radicchio and leftover Lacinato kale, which I chiffonade. I peel and quarter one hard-boiled egg. Greens go in a bowl, and are then topped with the egg, a few chunks of the sweet potatoes (Ill use the rest throughout the week), and the bacon bits. I drizzle all of it sparingly with balsamic vinegar from Acetaia San Giacomo. I went to Italy last March to shoot some of the book, and we met producer/proprietor Andrea Bez, and its some of the best vinegar Ive ever had. If you can find it, buy it. Im also drinking water by way of quart container again. Namaste.

Our dear friends Noah and Rae Bernamoff, who own Mile End and Black Seed, closed on a house in Germantown today! They are staying with us this weekend while they move some things, which will be fun. They scoop us up early in the evening, and we head to their beautiful new home and toast with Champagne to exciting adventures. We then head to Gaskins right up the road to continue the celebration. The restaurant is owned by our friends Nick and Sarah Suarez. We order more bubbles, and Sarah sends us out squash arancini, and we cheers again.

We were all craving hearty, indulgent food and ordered that way indeed: chicken livers on toast; bucatini carbonara, seafood stew, and more. We ordered another bottle of wine somewhere, too. Dessert is a few bites of a brownie sundae, chai-spiced rice pudding, and a round of Avenra. We head home and are clearly still in the zone, because we open a bottle of Oregon Pinot Noir (I worked at the Oregon Wine Board for a spell, and these wines are my favorite) and have one more toast, and then I am toast. Bedtime again? 1 a.m.

Saturday, February 18 7:30 wake up! Feed Joshie, coffee with half-and-half, per usual. Noah and I make a dinner plan, and they are out the door to work on house stuff. Chad and I pop by the farmers market to pick up a few items. I sip on turmeric tea with cayenne, maple, and lemon. Its revitalizing, and I need it. We then head over to Bonfiglio & Bread, which is my favorite place to eat in Hudson. I order the mushroom toast, which comes with a fried egg, chili oil, and mint. I love this dish so much that I turned it into a pasta recipe for the book. I also buy one of their sesame-seeded filone loaves to take home (its the Italian grandma in me), and its my crack. The whole car now smells like freshly baked bread, and I reach inside and tear off the heel (my favorite part). I smash it into my mouth passionately and with gusto. And, yes, I tear off another piece. The rest will be for cheese and salumi later.

We get home and I start on dinner. I had taken a bone-in pork shoulder out last night from the chest freezer to defrost. We split a half-pig from Letterbox Farm with some friends this winter, and its been a joy to have. I realize this all sounds real Portlandia-like, but its my newish upstate life, and Im very happy about it. I toast some fennel seeds (apparently Im having a moment with fennel seeds); grind them in a mortar and pestle with some salt, garlic, and dried savory and rosemary (also from the farm share); and spread it all over meat, fat side up. The pork goes in the oven, and will stay there for many, many hours. Im feeling ahead of the game.

A big nap on my end later, Noah and Rae are back at the house, and he and I get started on dinner. We decided to do a winter slaw and cobble root vegetables together: celery root, kohlrabi, parsnip, and an apple. Chad and I are driving my book tour cross-country and leaving Monday, so Im eager to use everything we have in the fridge. After some negotiations with the mighty Breville food processor, we get the right blade and begin to julienne. Since the machine is still out, Noah makes homemade mayonnaise, and we toss it all together with the vegetables and let them hang out for a while. In the meantime, we drink a bottle of Westwind Orchard Cider. We also open a bottle of Champagne, which is sadly corked, so on to the next! I make polenta with hella butter, and the pork comes out of the oven. Noah shreds the meat, and we top everything with the slaw. Big win! Over the course of the night, we drank three more bottles of wine, including another Oregon Pinot, and caught up on Bill Maher. Promise, I drank lots of water too.

Sunday, February 19 Up early, no matter what. Feed Mr. Josh, and drink my coffee with half-and-half. Noah is the next to rise, and he makes the best breakfasts, so Im happy to let him lead. He whips up a frittata with onions, garlic, the leftover pork from last night, and the mustard greens I picked up yesterday from Blue Star Farm. We toast up the rest of the Bonfiglio seeded loaf, and Im pleased with todays start.

Those guys hit the road, and Im content to take it easy for the afternoon. Rae brought me back some very special green tea from their trip to Japan, and I make myself a cup to sip on. I eat a few Ak-maks and a piece of Camembert from Chaseholm Farms and call it lunch.

Around 5 p.m., we meet our group of friends Dana, Tracy, and Alison at Rivertown Lodge (my favorite bar) for a happy-hour drink, which turns into three glasses of wine, which turns into dinnertime. We all end up next door eating sushi and dumplings at the mediocre but only Japanese place in town. I drink cold sake. Chad and I watch Homeland, and Im in bed by 11:30 p.m.

Monday, February 20 Coffee with half-and-half and feed the doggy. I realize that the last few days have been more indulgent than usual, so I soak some Rancho Gordo Corona beans to cook later, and make a mental note to buy a chicken to roast this afternoon to set myself up for the week. I need to get back on track. I proceed to go down an online fashion rabbit hole via text with my girlfriend Doria, in search of the right accessories to wear to next weeks book parties, and forget breakfast altogether. Im off to a great start.

Chad needs to make a quick visit to his studio in Catskill, so I go along for the ride. We stop into Gracies for a bite, because by now Im starving. I have a cup of onion soup and half a roast beef sandwich. I pick up a chicken on the way home, salt it, and put it in the fridge. I realize that the day is half-over and we have to be out the door by 4:30 p.m.; and Im very well aware that the chicken and beans wont be made until tomorrow.

Im still in desperate clean-out-the-fridge mode (one week till we are gone for three months!), so I offered to make dinner for the crew from last night, to help move things along. Nothing makes me feel worse than wasting food.

Tracy makes root-vegetable chips with a side of yogurt dip, which are very good, and we snack on those and prep dinner. One of my dearest friends, Carla Music, contributed her Alfredo recipe to the book, and Im demoing it next week for Food52, so I make it for everyone to brush up on my skills. Its a big hit. Glossy, salty, sexy. I also make meatballs with ground beef from the farm share, and a simple tomato sauce. We had good intentions to make salad, but we toast garlic bread instead. Root vegetables count, no? We drinks some wine, not too much, and are home by 10 p.m.

Tuesday, February 21 This morning, I drink coffee downstairs and answer lots of emails. Nearly close to finalizing the book-tour details, but some loose ends still need to be tied up. I am also up a bit earlier than normal because I have Pilates. I try to go two to three times a week, not that youd know it from the last few days. I take classes at Pilates Hudson, and its completely transformed my life over the last year. Twenty pounds down! You try writing a book on just pasta.

I go for a quick tea after class with Tracy and head home, where I proceed to eat a hard-boiled egg and a blood orange, while standing up in my kitchen. I also start the beans from yesterday in a large pot with celery, carrot, garlic, and an onion, and put the chicken in the oven to roast. I also throw in some beets to roast on the lower rack. The ovens on already, so I should use it.

Its a very busy day, so over the course of the afternoon, I pick at what Ive been cooking. A chicken drumstick, a beet here and there, and some beans doused in olive oil with some chopped parsley and flaky salt. I also eat a few pieces of the roasted sweet potatoes from Friday, while standing in front of the fridge with the door wide open.

About a year ago, I was set up on a friend date with Tamar Adler. She and her husband, Pete, had moved to Hudson right around the same time as Chad and I did. We have been very close ever since. I thank my lucky stars I read her book, An Everlasting Meal, after we had become friends, because I would have been too intimidated to meet her if I had read it before! Its so very good and helped me become a better cook.

We havent seen each other in a few weeks, so we made a plan to do an odds-and-ends picnic dinner. I bring over the beets, some leftover cheese and salumi, as well as some eggs to soft-boil, and the last of the homemade mayonnaise. Tamar had braised beef the night before, which she gently reheated in the oven, and then dressed with garlic, chive oil, and wide ribbons of Treviso radicchio. We also drizzled the eggs with the garlicky oil. Beets were tossed with homemade cherry vinegar and Maldon salt, and we combined her cheese and cured meats with mine, and put the board down in the center of the table. Petes dad had also made bread, which we tore apart with our hands, and sopped our plates with. We laughed a lot, and it was the best meal Ive had all week. Ive missed her. We got home by 10 p.m., I take a peek at my fridge, and it looks sparser than ever before. I feel very accomplished.

Its like the Frappuccino version of Nutella.

The whole car now smells like freshly baked bread, and I reach inside and tear off the heel.

Although theres at least one other way to free birds from pain, injury, and disease.

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And its apparently working.

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Its chef de cuisine Suzanne Cuppss favorite item on the menu.

It opened in 2003, at the height of the Sex and the City era.

In a very familiar-sounding argument, they point out 20 percent of their workforce is foreign.

The no-nonsense, double-patty model at 4 Charles Prime Rib is a welcome addition to the citys roster of excellent burgers.

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Playing EXCLUSIVE: Inside Mama June's Diet and Exercise Plan That Led to Her Stunning Weight Loss

Mama June had to change her entire lifestyle in order to dramatically drop the pounds.

ET sat down exclusively with Kenya Crooks -- Mama June's trainer on her new docu-dramedy,Mama June: From Not to Hot -- on Wednesday, when he revealed the steps the 37-year-old reality star had to take after undergoing weight loss surgery. ET also sat down with two of Mama June's daughters, 11-year-old Alana "Honey Boo Boo" Thompson and 17-year-old Lauryn "Pumpkin" Thompson, who've been keeping her on track.

Crooks started working with Mama June after she underwent gastric sleeve surgery in May 2015, which made her stomach smaller. However, when she couldn't lose any more weight, Crooks was brought in to help her get over the plateau. The celebrity trainer says the mother of four definitely wasn't a fan of exercise.

WATCH: EXCLUSIVE: Mama June's Weight Loss Surgeries Revealed -- How She Went From 460 Pounds to a Size 4

"Well, at first, it was a struggle," Crooks admits to ET's Jennifer Peros. "It was a struggle because, again, she didn't like to work out, but when she started seeing the weight drop, then it became an easy sell. We had to find some stuff that she could do and build upon that; once we found out what she could do, then we started killing it."

"We've done a lot of weight training, we've done a lot of plyometrics, doing a lot of running, but, you know, it's all about pressing past yourself, and that's what we've been able to do -- help her press past herself," he adds.

Of course, Mama June also had to start eating much healthier. Honey Boo Boo and Pumpkin share that sweets -- specifically Little Debbie cakes, which they call "fat cakes" -- have been the hardest for their mother to give up.

"She went to Dollar General and bought like five boxes of those things," Honey Boo Boo shares.

"She's not supposed to be eating what ... she was eating," Crooks jumps in. "But, long story short, everything is pretty much done in moderation. So, it's kind of like, you can have the shakes, and you can have, like, the small portions of lean meats, fruit and vegetables, but you have to understand that when you have those types of surgeries, you can't eat large. You really have to monitor the sizes."

"Something like a Little Debbie cake ... she can't eat that much of it," Pumpkin adds. "Because the gastric sleeve, they cut out the bottom half of your stomach, so, you can literally only eat that much."

Crooks says Mama June is now focused on keeping off the weight.

"I think that the most important thing that she has to understand is, yes, you can blow back up, and what you don't want to do is basically take a vacation from yourself," he stresses. "[If] you go back to eating the same way, you end up blowing up again. Again, we want to create change -- change that she can always maintain for the rest of her life."

Pumpkin is also diligently working to help her stay on track. "I tell her, like, 'Mama, you can't do that, you know,'" she says about Mama June's penchant for late-night snacking. "I have to show her [old] pictures of herself sometimes ... and I'm like, 'If you don't stop eating that junk, you're going to go right back.'"

WATCH: Mama June Drops Down to a Size 4 After Weighing 352 Pounds, Her New Show Teases

Though of course, Mama June is definitely loving the results.

"Like, every day, like at least three times a day, she was on the scale seeing how much weight she lost," Pumpkin recalls.

"There was one [Facebook photo] that popped up the other day, and I showed it to her, and she was like, 'I can't even believe that was me,'" she adds.

Watch the video below to hear Honey Boo Boo and Pumpkin break down their mother's weight loss surgeries, taking Mama June from 460 pounds to a reported size 4. Mama June: From Not to Hot debuts Friday, Feb. 24 at 10 p.m. ET/PT on WE tv.

Read the original here:
EXCLUSIVE: Inside Mama June's Diet and Exercise Plan That Led to Her Stunning Weight Loss - Entertainment Tonight

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If youre considering the LG Watch Sport as a health-and-fitness-tracking sport watch, I wont blame you. But if you have small-ish wrists, I will dissuade you.

This new smartwatch, made by Google and LG, seems like it would be the platonic form of a fitness-focused smartwatch. It has an always-on display. It has GPS. It has LTE. It has built-in heart rate sensors. It has a barometer. Its waterproof (sort of). And it runs on brand-new Android Wear software. Most other smartwatches lack something, whether its GPS, LTE, or all of the above. Not the $349 LG Watch Sport.

But to look at the watch, youd think that a bunch of Google and LG engineers sat in a room and mashed all those parts together without a care in the world for how the thing fits on your wrist. In my experience over the past week and a half, the watch was so ill-fitting that it basically negated its activity-tracking benefits. And I couldnt wait to take the thing off. Which is never a good thing for, you know, a wearable.

There are actually a lot of good things to say about the smartwatchs fitness features, which makes it even more of a shame that it feels like a handcuff.

The LG Watch Sport is running on Android Wear 2.0, Googles newest operating system for wearables. It is good software (even if it over-promises its iPhone compatibility) and is much better than the previous version. And it optimizes the fitness-tracking experience. For example, you can now add complications and shortcuts on the watchs face, which means you have quick access to your daily step count or your total active minutes or even to Google Play Music.

Apps like RunKeeper and Strava tap into GPS and run directly on the smartwatch

Pressing on the top physical button on the right-hand side of the watch brings you to a series of exercise-tracking options: walking, running, cycling, treadmill running, stationary biking, stair climbing, strength-training, and other (you can specify what other is later in the Google Fit app). The watch also offers daily challenges for push-ups, sit-ups, and squats, starting at five reps and building from there.

Pressing on the middle physical button brings you to apps and settings, which flow nicely in a half-moon curve along the round watchface. The apps are one of the biggest feature-adds with Android Wear 2.0: now, popular workout apps like RunKeeper and Strava will run directly on the watch and tap into the watchs GPS, no smartphone needed.

Perhaps one of Googles biggest brags with this watch is that it automatically classifies strength-training exercises. I cant think of another smartwatch Ive tried that does this. After each set of exercises, the watch will log what youve done: 10 bicep curls, or 12 deadlifts, or 15 lunges, and so on. It wasnt right all the time. It was better at recognizing arm movements like overhead presses than it was at reading lower-body exercises like leg extensions and leg lifts, and at one point it even misclassified simple bicep curls as Russian twists. (This sounds like a vodka drink; it is an ab twist.) And, you still have to swipe and tap on the watchface to manually log how much weight youre lifting.

But its still a cool feature, one I think will get better over time. The best part is that its not relegated to just the LG watch; Google says that, provided other smartwatches have the right combination of sensors, other Android Wear 2.0 watches will have this, too.

The biggest brag this watch has is that it recognizes (some) of your weight-lifting exercises

All of this activity data is shared to Googles Fit app, which runs on Android phones and on the web. Again, iPhone users are out of luck, and your feelings about Google Fit might largely depend on how you feel about backing up all of your health and fitness data to Googles cloud. But its an intuitive, colorful app that offers more manual entry options than Apples Activity and Health apps.

Okay, lets talk about hardware.

All of these features are possible because of the sensors and radios that are crammed into this watch. The result is a huge, round-faced, steel-bodied watch with wide lugs and stiff, unforgiving bands that cant be swapped out. Again, this is for function: all of the watchs antennae are built into the watch bands. Want LTE in a smartwatch? Want the ability to get text messages and stream music from the watch without your phone in your pants pocket? This is what you get.

I should note, some people like the way it looks! The Verges creative director James Bareham called it beautiful, and that man has taste like no other. TechRadar called it stylish, form-fitting, and surprisingly comfortable. A concierge at a hotel I checked into recently commented on it and said he liked my watch. (There is one common denominator in these examples, and I dont think I need to point it out. I do? Okay. Theyre all dudes.)

This watch is too damn big for its own good

I dont mind the circumference of the watchface (45 mm); if anything, I like watches that stand out. But the wide lugs and its overall thickness were problematic. It was almost impossible for me to tighten the watch to its last loophole because the fat underside of the watch was smashed against my wrist. But on the second-to-last loophole, the watch was loose, sliding up and down my wrist with the slightest movement.

When I went for a morning run with co-workers last week, the LG Watch Sport accurately recorded the distance thanks to GPS. All of us clocked in at around 3.5 miles, using various tracking methods. But the ill-fitting smartwatch was horribly annoying. Same thing with subsequent treadmill runs. Even when I was doing relatively stable exercises, like indoor cycling, the watchs fit proved problematic: because of its movement, it was unable to show accurate heart rate readings through the sensors on the watch.

The Watch Sport does have an IP68 rating, which means its dust and water resistant up to 1.5 meters. It can definitely survive a shower. But it wont track swim sessions it doesnt have the kind of water-expelling function like Apple Watch Series 2 and its definitely not a surf watch. (Insert bad joke here about sinking to the bottom of the ocean with it.) In fairness, there are few smartwatches I would risk wearing in the ocean anyway, with the exception of the Nixon Mission, an equally large and cumbersome Android Wear model.

Finally, despite its size the Watch Sports battery life is really bad, barely lasting from early morning until evening. If I went for a run with the watch 40 percent charged, it would hit low-power mode (10 percent or less) by the time I finished. If I forgot to charge it overnight, I could forget about having a gym-ready watch when I woke up in the morning. A lot of new smartwatches manage to eke past a day. Not this one.

When too much is a bad thing

Almost every smartwatch that has come out in the past couple years has been good at one or two things, but not everything. You could literally go down the list and ding each one on something: Apple Watch Series 2 (no LTE), Samsungs Gear S3 (runs on Tizen), Sonys Smartwatch 3 (no optical heart rate sensors), Moto 360 2 (no GPS), Casios Smart Outdoor Watch (seriously, no GPS?), Fitbit Blaze (no third-party apps). The list goes on.

Google and LG at the very least deserve credit for trying to fit everything in this watch. And the good news is, some of these software features will be making their way into other Android Wear 2.0 watches. But the LG Watch Sport is just a monster of smartwatch, and a case of bad design dragging down its ultimate function.

Photography by Vjeran Pavic

Video by Vjeran Pavic and Tyler Pina

Edited by Dan Seifert

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The LG Watch Sport is too big for its own fitness-tracking good - The Verge

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Men's Fitness

How to calculate your fitness ageand why you should care Men's Fitness Wislff says: A low resting heartbeat is the sign of a fit heartworld-class endurance athletes use it to see if they're ready for their next exercise sessionbut we do know that it's not enough to predict fitness on its own. Hydration can sway it ...

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How to calculate your fitness ageand why you should care - Men's Fitness

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The interval training studio calls out loafers by quantifying everyones performancein real time. Are you ready for it?

If you have passed by an Orangetheory Fitness studio lately, you probably saw a phalanx of incredibly fit people, some of them shirtless and all of them with heart monitors strapped menacingly across their chests, sprinting shoulder-to-shoulder on a row of treadmills. They steal occasional glances at an intimidating-looking leaderboard overhead, and after the workout ends, stare intently in silence at their smartphones before trading high-fives over accumulated Splat Points." If you took a look at this book's cover and decided that you wanted no part of what's inside, it's kind of hard to blame you for reaching that conclusion.

Unfortunately for, well, everyone, Orangetheory is not an mid-2000s Nickelodeon reboot brought to life in a fitness studio. It's a fitness class that aims to be for interval training what Soul Cycle is for spin classesa tried-and-true fitness regimen updated with earsplitting music, wildly enthusiastic instructors, and air conditioning that could extend the shelf life of any produce inadvertently left in a locker overnight. Each Orangetheory session has its participants alternate between some combination of lifting weights, running on treadmills, and/or pulling at rowing machines, with the length of each interval varying by class. What sets it apart from your average studio class, though, is the heart rate monitor, which tracks your performance in real time on a set of scoreboard-style screens posted on the wall for everyone can see. If you're loafing, in other words, the people next to you are going to be able to judge the hell out of you.

The "theory" in the name refers to excess post-exercise oxygen consumption (EPOC), the very science-y moniker for the "afterburn" phenomenon by which the body increases its oxygen consumption (and the number of calories burned) after an intense workout. Orangetheory's classes are supposed to help you maximize the time you spend in that afterburn period, as measured by "Splat Points," a very un-science-y term for the number of minutes that you, the efficiency-minded exerciser, stay within the magical EPOC-maximizing zone. The heart rate monitor and the vaguely Big Brother-esque scoreboard aren't just tools to intimidate the weak or incite the hypercompetitivealthough they do do that, too. Their purpose is to help both participants and instructors adjust the workout's intensity accordingly.

The extremely on-brand orange lighting and orange accents makes the studio feel like cross between a traffic cone factory and giant tanning bed. As you might expect, the instructors are an impossibly upbeat bunch, calling out directions over a wireless hands-free mic and bounding around the room like diligent antelopes who are for some reason very intent on providing guidance regarding your posture on the rowing machine. They also transparently flatter first-timers, probably in an effort to make them feel welcome and also to bring 'em back for more. Jay, that's perfect, a voice booms over the loudspeaker as I completed my last set of lunges while Sia launched into the hook to "Titanium." It...totally worked. A verbal gold star bestowed in front of the whole class? I was super fired upeven more so than I am when I usually hear "Titanium." I'm such a mark.

It's strangely hypnotic and kind of uncomfortable to see the the efforts of total strangers quantified in such stark terms. But as the session wore on and my glances at the screen grew more frequent, it was hard not to buy in to the competition aspect a little, picking out some unsuspecting loser and vowing to absolutely bury them on the next sprint. I ended with 18 Splat Points (high five, brah!), nearly 800 calories burned, and a very handy (and colorful) summary in my email inbox by the time I walked out the door.

The basic elements of Orangetheory are easily replicable, so if you're uninterested in paying their no-joke ratesthe drop-in fee here in Seattle runs $28, and the monthly membership runs north of $150it's not tough to find a good high-intensity interval training regimen online. ("Titanium" is also available for listening and/or download on Apple Music and Spotify, so that's covered, too.) But these workout plans are a little more complicated than things like "go for a run" or "do some deadlifts," so if you have a little cash to spare and/or a maniacally competitive itch that requires the occasional scratch, Orangetheory just might be worth a shot.

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