Getting real about good eats.

Getting real about good eats.

This spring, we’ve dropped “Eat clean” from our credo. The short story is:  We want to get real about the vital role food plays in our wellbeing. Food is as important as fitness (if not MORE!). Real food rocks…especially veggies. Most of us need to up our intake. The term “eating clean” implies some foods are “dirty” or wrong, and maybe it’s time to get real about that, too. But there is a little more to the story. Since the beginning, Ange and I believed that a healthy lifestyle starts in the kitchen. We developed our company’s credo to help our members understand that a healthy lifestyle is about more than crushing the bands: Work out. Eat clean. Live fully. As the years went on, something about eating clean wasn’t feeling right. Over-the-top voices like Food Babe had us believing that “if you can’t pronounce it, it’s poison.” I won’t pretend we weren’t on-board with this concept, and am embarrassed that - based on this thinking - the graphic in this post would take bananas off the table as a “chemical-free food”. While detoxes and cleanses continued to soar in popularity, the science community was speaking up.  One day, my buddy Alex Cibiri of Element CrossFit posted this article featuring the headline, “Clean Eating is Useless”.  It hit my guts like a bowl of (delicious) chemical-laden mac and cheese.  I’d been feeling for months that we needed to ditch “Eat Clean”, but this article highlighted reasons we couldn’t ignore.  Based on the ways marketers were selling the concept, clean-eating started to to imply a food lifestyle that can be perceived...
Cleaned-up Happy Meal

Cleaned-up Happy Meal

Erin Moraghan runs Revkor™ with her superstar partner Angela Rivard. She is a writer, Revkor™ instructor, yoga teacher, business-builder, and chef-school drop-out. But who really cares? We’re here to talk about kale and muscles. Let’s do this! I don’t have kids but I  recently acquired a fabulous pair of step-nuggets, and I’m just starting to wrap my head around this whole “feeding small humans” challenge.  See, I’ve spent the last 20 years grazing at my laptop…dinner is something that happens (rarely) after 10 pm over a bottle (ok, two) of Pinot out in public. Turns out kids want a “regular meal”, and they want it three times a day, so I’ve been practicing this concept and working on my execution. This little recipe is sure to please your own tiny creatures.  These chicken fingers are crispy and delicious, not to mention super-clean and Revkor™ Shred-friendly.  They are gluten and dairy-free and totally vegan aside from the chicken and the egg.  If you don’t buy organic local chicken and eggs, be sure to say that you did when you post pictures of your creation on Instagram so that people think more of you. Make it happen: Slice 4 boneless chicken breast into strips. In a bowl, mix a half cup of ground almonds, half cup of ground GF oats, any dried herbs/spices that don’t freak your kids out, with a little S+P Whisk an egg in a bowl.  Dunk strips in egg then coat with breading. Top with a little more salt - we use Himalayan pink Bake on a parchment lined sheet at 400…I don’t know how long - till crispy! Serve* with a side of avocado...