You can’t just eat your way to strong bones
Flip-flops: Not paleo
Parkour, a Pastime Born on the Streets, Moves Indoors and Uptown in NYC
The myth of 10,000 hours
Crosswords won’t cut it: orgasms are key to a healthy brain
If you haven’t been grabbing fresh, in-season fruits at the local farmers’ markets (or grocery store, or street vendor) to eat alongside your Kettlebell Kitchen meals, well…today’s links are here to encourage you to do so. Fruit is undeniably good for us in so many ways, doesn’t need to be cooked, and often can be brought along for a snack with some beef jerky or nuts. So let today’s links inspire you to enjoy the sweetness of summer (including some paleo dessert options) while summer’s still here!
Fructose, fruit, and frittering
Which fruits are in season at the local farmers’ markets right now? (and where/when are those markets?)
Fun things to do with fruit
What are dense carb sources on a Paleo diet?
Our KBK dessert-menu options
Chocolate cream pie / Blueberry lavender jam ice cream
Photo courtesy PaleOMG blog, from the recipe above:
After many Q&As with various KBK team members, without further ado, please enjoy this interview with our fearless founder, Joe Lopez!
How long have you been eating paleo? Was it a rough or easy transition? How strict are you with staying paleo? I’ve been eating Paleo for at least 5 years now, and it was a tough transition because I used to eat a lot of bread and wheat products! I lived in Italy for a year with the Army and so of course I had pasta all the time. Plus they put that innocent looking tray of fresh bread and olive oil on the table at the start of every meal, and how can you resist. But after trying Paleo and noticing the big difference in both my fitness and energy levels, I never looked back.
I can’t claim to be strict Paleo, because I definitely like to go out and have a drink with friends! I also eat white rice and an occasional bowl of corn chips with guacamole, but I’m 100% gluten and dairy free, and I rarely shop in the center of the grocery store for anything anymore. I grew up in a Mediterranean family, so my staples have always included a lot of grilled fish, meat and fresh vegetables. And my favorite cuisine is Japanese-I’m a sucker for good sushi!
You have a military background. How does a KBK meal compare to an MRE? ;) There’s nothing more exciting after a long day of military training than a preservative-filled three-year-old MRE meal of Corned Beef and Hash, haha. It’s the kind of meal that only tastes good after adding a large amount of Tabasco sauce!
I like to think our KBK meals are a bit fresher and tastier. 
What gave you the spark to want to run your own business when there’s plenty of career opportunities with your degrees? And why a paleo meal-delivery service?
Well, I really love fitness and good food, so I thought why sit behind a desk all day when I can do something fun that also benefits other people. And I see there is a strong market need for high quality meals. There are very few good food options in NY and NJ, and most reasonably priced restaurants use cheap ingredients and bad oils. We need to change that! Plus working for yourself is always much more rewarding than working for someone else.
We hear your brother Andy introduced you to CrossFit. What was the first workout like and how badly did he kick your butt? ;) Andy is a beast. The first time I went with him to do a WOD at CF South Bay a couple years ago, we had to do overhead squats. I could barely do 95lbs and I practically fell over because of a lack of flexibility. Let’s just say he ran circles around me!
What would you say to those who haven’t tried KBK meals yet, to convince them they should? Where else can you get a really high quality meal these days for under $10? And if you find one, do you know what oils and ingredients they use or how fresh they are? We pride ourselves in giving you really healthy meals where you know exactly what’s in them. And they taste great—just ask your friends and coaches who are already hooked!
The paleosphere has been abuzz (or should I say chirping?) over the Kickstarter project “Exo: Protein Bars Made from Cricket Flour”. After some press from TechCrunch, Mark’s Daily Apple, and Forbes Magazine (links to those articles below), the Exo folks have already met their fundraising goal weeks before their deadline. So until cricket-flour protein bars are available to purchase, read more about the concept in today’s links, along with links about how much protein we really need, anyway, and whether the future of meat will involve labs that culture “meat.”
Want to help solve the global food crisis? Eat more crickets
Review: Exo, a cricket-based protein bar that won’t destroy your productivity
Why eating insects makes sense
Nitrate: Better than bad, it’s good
What’s lots of protein in the diet doing for us (and what isn’t it)?
A lab-grown burger gets a taste test
30 reason to Whole30 (i.e., go strict paleo for a month)
Yes, fruit is good for you!
Doctor detective: Fasting thyroid
How much alcohol is optimal? Maybe less than you think
The feet of people who never wear shoes
Other people see your problems more clearly than you do
