SOMETHING YOU SHOULD KNOW | CLEANSING

Whether you're a cleanse queen or are new to the world of cleansing - this time of year makes us think about incorporating this into our routine! This month's Something You Should Know focuses on questions we have about doing your next cleanse. We enjoyed Raw Generation's range of flavors and sat down with Jessica Rosen to find out about their brand as well as what we need to know.

ATHLEISURE MAG: Tell us about the brand Raw Generation. 

JESSICA ROSEN: When I completed graduate school and was starting my career a little over a decade ago, I was exhausted, sick all the time, and overweight. In 2010, I lost both of my grandmothers to cancer within six months of each other. The abruptness of this loss changed my outlook on what it means to truly be healthy. 

I vowed to educate myself on nutrition so that I could help my loved ones lead long and healthy lives from then on. I began researching the role foods play in a person’s health, including how what you eat affects your weight, and I enrolled at The Institute for Integrative Nutrition to become a Certified Holistic Health Coach. While enrolled, I personally tested different ways of eating and found that a diet emphasizing raw foods, and more specifically raw juice, was the key to a healthier body, including weight loss. Weight loss is a major component, not only of how you feel about yourself, but how healthy you are.

My father and I started developing Raw Generation early in 2012 because we saw a need for convenient foods that are truly healthy. We believe lack of time, money, or convenience, shouldn't be an excuse not to feed your body what it needs to thrive. My initial goal was only to help myself and my family, but since the beginning of 2012, I've expanded my goals to helping everyone.

Raw Generation's cleanses, juices, soups, and smoothies were designed for people who want to lose weight in a healthy way without counting calories, keeping track of points, or spending hours in the kitchen. Using whole fruits, vegetables, nuts, seeds, and spices, without any preservatives, chemicals, and artificial ingredients Raw Generation is creating the highest quality products to help anyone lose weight, have more energy, feel better, and be healthier.- 

AM: How important is including a cleanse in your diet?

JR: At a minimum, I aim to cleanse once every three months. From time to time it is good to give your body a rest from the stresses of everyday life. Juice cleansing is a good way to:

Give your digestive system a break so your body can heal and repair itself quickly

Feed yourself pure nutrition that your body can absorb immediately

Help your liver and kidneys detoxify your body

Give your body what it needs to slim down and have more energy

AM: What happens during a cleanse and why should you do it?

JR: Toxic build-up is often the cause of weight gain and disease in our bodies. Dietary cleansing draws out these toxins, allowing for inner healing and a healthier, slimmer you. Cleansing approaches the body from a fundamentally different perspective than calorie-restricted diets. Instead of counting calories and eating less, a proper cleanse is comprised of eating nutritionally abundant foods so that the body can purge toxins and wastes that accumulate in organs and weigh us down.

Cleansing is a prime way to jump-start a healthy program or a tremendous way to boost an existing healthy program. No matter which type you choose, you will see very real benefits in your body, from weight loss to clearer skin to more energy to better sleep.

AM: How can someone cleanse in a healthy way?

JR: Ideally, cleanses should be done at a time when there is minimal stress and physical demands. Your body will be hard at work detoxifying, and so it’s best if you are able to rest and take it easy throughout. However, if you have an athletic, active lifestyle, you can still do a cleanse! The key is, you should be sure that your daily caloric intake is adequate and that your cleanse contains a source of plant-based protein to support your body’s demands.

It’s also essential that you ease into a cleanse so that it is not a shock to your system (and you avoid unpleasant detox symptoms). In the days prior, you should eat lots of whole, plant-based foods,  avoid dairy, grains, fried or processed foods, sweets, artificial creamers & sweeteners, soda, & alcohol, and drink LOTS of water.

Cleansing is NOT fasting.

An ideal cleanse should involve adequate caloric intake to sustain regular daily functioning, while at the same time, encouraging the body to eliminate toxic waste. This can be done in three different ways, each with varying levels of difficulty - juice cleansing, smoothie cleansing, or an all raw food cleanse (that also includes the juices and the smoothies).

Various Ways to Cleanse Your Body:

Juice cleansing is traditionally done for a shorter duration of time and promotes fuller cleansing at a quicker rate, while still being nutritionally sound if juice from leafy greens are a significant portion of the cleanse.

Smoothie cleansing is usually easier to sustain for a longer period of time, and also promotes full cleansing, just at a slightly slower rate. As long as dark, leafy greens are included in a good portion of the smoothies, this is also nutritionally sound for longer lengths of time. 

Raw Food cleansing would include juices, green smoothies, and a wide variety of fruits, veggies, raw nuts and seeds to ensure adequate nutrient intake. This can also include healthy teas and other superfoods. This type of cleanse can be the most satisfying because there are a lot more options.

AM: What are the various cleanse options that Raw Generation has available and how do you know which one is right for you?

JR: Skinny Cleanse - Our most popular cleanse option, providing 6 cold-pressed juices a day. It’s perfect for everyone who wants to jumpstart a healthier lifestyle and shed a few pounds fast. However, if you select the Skinny Cleanse you should be sure to do it at a time when you have minimal physical demands.

Protein Cleanse - A great option for those who want to detoxify without giving up their everyday level of physical activity. This cleanse has 3 cold-pressed juices and 3 protein shakes for each day, so you can stay energized and build muscle throughout.

Skinny System - Both a cleanse AND a long-term meal plan. It’s perfect for anyone who has a larger appetite and needs something to fight off savory cravings, providing 3 cold-pressed juices, 2 savory soups, and 1 protein shake for each day. The addition of fiber will help sustain your appetite and fight junk cravings.

Soup Cleanse - Our lowest sugar, highest fiber cleanse option. Great for anyone who is watching their sugar intake and prefers savory flavors to sweet. This cleanse gives you 3 soups and 3 cold-pressed green juices each day.

Keto Cleanse - Our newest product was designed for people who are already on a keto diet and want to detoxify, OR want to kick off state of ketosis. This cleanse is high in healthy fats with minimal carbohydrates. This is a great way to neutralize the unhealthy acidity that occurs if you are eating a diet that is particularly rich in meat and dairy while still maintaining ketosis.

PHOTOS COURTESY | RAW GENERATION

Read more from the March Issue and see Something You Should Know | Cleansing in mag,

FORM AND FUNCTION WITH DR GREUNER

2018 will be many things, but we hope in addition to your other plans and goals, that focusing on your health will be at the top of the list! We took some time to talk to NYC Surgical Associate's head doctor and Co-Founder, Dr Greuner. He is an extremely exclusive and prestigious award-winning cardiovascular surgeon who is one of the most talented in his field. He is also a social media influencer for health and fitness. We wanted to find out about how he
found his calling to be a doctor, his passion for fitness (if you haven't checked his Instagram, check it out) and how we can have positive heart health.

ATHLEISURE MAG: How did you come to be a cardiovascular surgeon?

DR. GREUNER: Believe it or not, by accident. I was a NCAA athlete in college, and an economics and human performance major. My plan was to open a chain of objectively measured analytics for top tier athletes upon graduation, and this was a childhood dream of mine. I took medical classes to develop my knowledge of human anatomy and physiology for this reason in school, and became so enamored discovering how the human body functions. It’s beautiful, and completely logical. I could speak for hours on this, and I read about it more to this day for personal enjoyment, much the same way an art aficionado looks at beautiful pieces.

As my understanding grew, so did my desire to learn more, and soon, I had basically filled my requirements for medical school, solely via personal interest. My father and mother were in the middle of a divorce at the time I finished college, and I moved closer to my father to help him through this difficult time, as we had always been very close. I applied to medical school at
that time where he was living, and was accepted. I finished, but never planned on practicing, until my surgery rotation, which fascinated me. I applied to surgical residency and I was accepted.

During my surgery residency, I rotated through cardiac surgery, and it was love at first sight. The rhythm, the physiology, the technical prowess, and the nerves of steel required hypnotized
me, and I knew there was nothing else I would rather do.

To this day, everyone asks me why I am so happy heading to work in the morning. The truth is, I theoretically found the love of my life by accident…..

AM: How can we maintain positive heart health?

DR. G: There are so many answers to this question, but in short, regular cardio and a diet rich in essential fatty acids and low in foods that promote oxidative stress are the two main keys.

For the function of your heart, or “cardiovascular fitness,” you should maintain at least 3 sessions of active cardio where your heart rate is above 120 bpm, for at least 20 minutes per week to maintain your level of cardiovascular fitness. Less than that, and you will consistently deteriorate with time in terms of your cardiac function. More than that, and you will consistently improve.

The next category is maintaining pristine condition of your heart, to allow it to function effectively. Anything that causes tissue damage is called “oxidative stress”. I’m sure you have all heard of anti oxidants. These are the chemicals that act to buffer these oxidative stress. Think of it as a balance, like a mathematical equation. If you go into a negative number, because of oxidative stress, you must take in antioxidants to get back to a neutral state, and “balance it out” so to speak.

Oxidative stress can come from any source, such as chemicals in processed food, chemical injury such as smoking or pollution, and even extra strenuous workouts. It’s all about consistency, and awareness to keep you in the positive direction to avoid tissue damage.

AM: It's clear that you are also into health and fitness, why is this important and what are the benefits?

DR. G: Yes, fitness is a huge part of my life, and for a variety of reasons

1. its one of my main coping mechanisms.

I definitely have a very stressful job surgically speaking, and I also have a significant administrative role in a very large private practice, which let me tell you, comes with some unwanted stress. Given that role, I need some release mechanisms that don’t involve unhealthy habits, and working out is one of my go to methods, particularly cycling, running, and martial arts, all of which require an intense amount of focus and “zoning out” so to speak. I reach a sort of meditative state for lack of a better word, that allows me a tranquil period and a mental cleansing for other things that may be weighing on my mind at the time. Well, at least until the next hurdle…..

2. It preserves my form and function.

Lets face it. Whether we are 18 or 60, we are all aging daily, and aging takes its toll on the body. And none of that is making us more fit. In fact, it gets harder to maintain levels of fitness as we age for a variety of reasons. You can either accept that, or fight the trend by working harder to be better. I choose the latter. In fact, my lap times running, and some of my muscle functionality is better than where it was in my twenties as a result of me training so intensely these days, a fact that I’m extremely proud of. Now if only my back injuries would respond the same way…..

AM: Nutrition is key. How can we stay healthy during the holiday while splurging during this time of year?

DR. G: I’m a HUGE fan of cheat days. Both because I love to eat probably more than anyone I know, and also because there are definite benefits to them, if your diet is on track the rest of the time. In general, I’m sure you have heard of muscle confusion workouts. The basic premise behind this, is that if you do the same workout for a prolonged period of time, eventually,
your muscles become accustomed to it, and you will no longer push them to the point where they need to become stronger, as they simply become more efficient. How do you avoid this and enjoy improved function with every workout? By switching it up and keeping your muscles and body “confused” and not knowing what to expect.

It’s the same with your diet. If you keep to a strict, low calorie diet for a prolonged period of time, your body is programmed to preserve the status quo by nature, and it will simply become
more efficient and lower your metabolism in order to burn calories in an efficient way. In short, you will basically become a human Pruis metabolically speaking, which trust me, is NOT what you want. You want to be that big V8 that burns calories at a rapid rate. How do you do this? By implementing a cheat day once a week, where you consume a tremendous amount of calories, and make your body feel like endless calories will be available much like the credit market was in the 1990s. Then, just when your body is adapting, which takes a few days, you pull the carpet from underneath it, and drop it back into a low calorie state while it still thinks that endless energy is available. Just when it’s starting to sense that it needs to be more “financially responsible” from a calories standpoint, your throw a curveball again and bring in fat, carbs, and everything that it wants. Keep doing this, and your body will have to keep guessing, and you will always burn fat at a faster rate and keep it lean. Plus, you get to eat cake
and fries….

AM: What are 3 workouts that guys should do to get great abs and calves?

DR. G: You should always think of gaining muscle mass as a separate category than acquiring muscle definition. A muscular, ripped physique is the Holy Grail for most men, and there are
many reasons most of us are not walking around looking like Greek gods. It’s very difficult to achieve both. To gain muscle mass, we have to stress our muscles, beyond what they are used
to stimulate them to grow. Most of the gym theories on heavy weights with low weight vs light weights and high reps are false. The endpoint needs to be complete and total muscle fatigue so that your body is uncomfortable and is stimulated to adapt to be able to deal with the new level of performance you demand from it. It doesn’t really matter how you achieve that level of stimulation, as long as you achieve it. If you are trying to attain a different level of functionality, meaning strength vs endurance, the type of training you do definitely matters.

This being the case, I always pick the easiest way to look the best. And for me, that is doing heavy weights with low reps, as it’s the quickest, most efficient way to stimulate growth. My ab
routine typically consists of hanging leg raises with leg weights, ab pulldowns with heavy weight (150+lbs) and weighted, slant bench sit ups with a 40-50lb medicine ball. When it comes time to train for an event, I switch to more reps to improve my function. For calves I use weighted donkey presses, and weighted calf raises.

In order to allow your muscles to grow, you must also give them the fuel and rest they need, much like a growing child, which is why it’s difficult to stay ripped and build muscle. Girls have it so easy…..

To show off that hard-earned muscle, you must be in a calorie deficit, to make your body lose the fat and expose that hard-earned mass. Without a low body fat, you will never look good, regardless of the amount of muscle you build.

You may ask, “When I drop my calories, won't I lose muscle?” which is a legitimate concern. The short answer is, yes you will. But you can minimize muscle loss by manipulating your diet, as well as supplements promoting testosterone, and supplying branched chain amino acids, which are key to my routine. BCAAs basically fool your body into believing it has broken down muscle already, so it shifts to breaking down fat instead when you are in a caloric deficit, and are one of the keys to preserving muscle mass when dieting hard for fat loss.

AM: What are your energy foods that you enjoy eating that you can take with you when you have a hectic day and can't get out like you would like?

DR. G: I typically bring some lean, but very satisfying meat cuts to work with me, which promote satiety, but at the same time, allow me to not over indulge in calories. Turkey, lean beef, and chicken are my go to choices.

The key to any diet that promotes a lean, muscular physique is to avoid high blood sugar levels, which stimulate insulin release. Insulin is the main hormone involved in fat gain, so you want to minimize its presence in your blood.

The best way to do this is to avoid high sugar foods. So if you’re going to snack, use high protein snacks like beef jerky, or complex carbs, like high fiber or oat bars with low sugar content. As soon as you cause a sugar spike, you basically put yourself behind the 8 ball in terms of your physique. Yes, it's THAT important.

AM: As a stylist, I'm prepping a number of my clients for their red carpet moments during Awards Season what are food must-haves and workouts that you would suggest they incorporate into their routine?

DR. G: In general, I look at workouts and diet as trying to achieve two different goals. How you look is 80 percent a function of your diet, and how you perform is mostly dependent on your workouts. The only exception to this, is trying to attain a very high level of muscle in which case you absolutely must work out consistently to stimulate muscle growth.

That being the case, diet is the key to looking great. You could work out all day long, but if you eat badly, you will look terrible. If you barely workout, but your diet is clean, you will look much better than you think, which is often overlooked. Often I hear “I work out, I can eat whatever I want today.” Nothing could be farther from the truth. If you think about it, in a hugely strenuous workout for an hour, the average person would burn maybe 1000 calories, or one larger slice of cheesecake. Do the math on that. Fat loss is a simple mathematical equation. Eat
fewer calories than you burn, and you will lose weight. The easiest way to do that, unless you want to work out 6 hours a day, is to keep your diet clean.

Read more from the Dec Issue and see Form and Function with Dr. Greuner in mag.

FRIENDSGIVING FOR NO KID HUNGRY

Avid readers of Athleisure Mag know that we enjoy sharing a number of initiatives that are taking place with our friends at No Kid Hungry and have talked to a number of fascinating chefs that participate in various campaigns with them. Next month is Thanksgiving and as people think of attending and hosting this food filled holiday, Friendsgiving for No Kid Hungry allows you to spread love to those that are less fortunate. This campaign encourages people to add a fundraising component to their feasts by signing up to host and invite friends to fundraise in support of the effort to end childhood hunger in America. 

In addition to signing up among your group of friends and family, No Kid Hungry has partnered with renowned chefs and culinary supporters to provide hosts with expertise, recipes and tips to ensure that their fundraising feasts are easy! We took some time to talk to two people who are key to dinners that will take place across tables in the states - Emily Elsen, Co-Founder of Four and Twenty Blackbirds pie shops, and Will Elliot, Bar Director of Maison Premiere - both in Brooklyn. We talked with them about how they got into the business, why they have partnered with No Kid Hungry for Friendsgiving and what the holiday season is like for their businesses.

ATHLEISURE MAG: Tell us your journey into the food industry and what led to the creation of Four and Twenty Blackbirds?
 
EMILY ELSEN: Melissa and I grew up working in our mother's restaurant from the time we were little girls. This laid the foundation for our keen interest in and ability to understand and be prepared for the demands of the food world. When Melissa moved in with me in NYC, we had already had aspirations of owning our own business - not necessarily a food business though! As it goes we gravitated back to our roots, and the inspiration for becoming pie makers came from our Grandmother Liz who was famous locally for her handmade pies. One thing led to another, and after a year of developing and planning and running a small home based pie company, we signed our first commercial lease and have never looked back! We sincerely set out to make the best pie in New York City, and to bring attention back to
pie in America.

AM: You and your sister work together - what are your roles/responsibilities and what are Melissa's?
 
EE: We both wear a lot of hats, and we do what needs to get done. Melissa has a degree in finance and I have a degree in sculpture and photography - so we naturally have gravitated to roles that employ our strengths. 

AM: You have a number of locations, tell us about them and are you anticipating additional locations?

EE: Our original shop in Gowanus is a busy, comfy cozy pie shop that has customers in all day long - it's the flagship. Our Café + Pie Counter in the Brooklyn Public Library offers soups, sandwiches, salads and of course pie. Our seasonal shop in Orient, LI offers pie by the slice, breakfast snacks and treats, espresso and pie a la mode - it's a great summer destination. Our newest location, our Pie Counter + Bar in Prospect Heights is a 10 seat counter that offers beer, cider and wine pairings that compliment our pies. Our four thousand square foot production kitchen is where the magic of the pie making happens and we run nearly 24 hours. We will crank out 5000 pies in a week's time for Thanksgiving 2017. Having this kitchen has allowed us to grow into the wholesale market in NYC and to work with larger clients such as Shake Shack on nationwide distribution, Fresh Direct, and Wholefoods. 

AM: With the holidays coming up, we can only imagine how busy a pie shop can be - what are the favorites among customers that we should keep on our radar?

EE: Our Thanksgiving menu has been the same since year two - our takes on the classics have become a tradition for many: Salted Caramel Apple, Brown Butter Pumpkin, Bittersweet Chocolate Pecan and our cult favorite, Salty Honey.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

EE: We’re excited to help support No Kid Hungry’s efforts to encourage people to give back during the holidays. Their Friendsgiving for No Kid Hungry is a fun way to celebrate the season while helping others. You can sign-up to host a Friendsgiving on NoKidHungry.org and receive resources to assist with planning your celebration (from decor templates to recipes), as well as fundraising tips to help your family and friends support their work to address childhood hunger in the U.S. Melissa and I are honored to be in great company sharing recipes to help celebrate the season, with two of Four & Twenty Blackbirds’ most popular Thanksgiving pies, Brown Butter Pumpkin and Salted Caramel Apple.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

EE: We’ve participated in other fundraisers for No Kid Hungry in the past, but this year we’re excited to do more as it speaks to the core of what we believe as a Brooklyn neighborhood business - that food brings communities together. No Kid Hungry is doing immensely valuable work in the food arena, from feeding kids in need directly through programs like school breakfast and summer meals, to teaching families how to shop for healthy food on a budget.
 
AM: Between running your locations, your book and teaching courses, how do you take time for yourself to stay fresh for the next thing?

EE: It can be very hard to make time for yourself in this industry. Everyone wants a piece of you and the requests are endless. Finding time to get out of town is important to me, I head to the Catskill Mountains to visit friends, or go to our shop in Orient to enjoy the coast during Summer months  - and Melissa likes to make sure she keeps her Sundays free for her personal life without interruptions of calls and emails.

Getting enough sleep is hard, but important to try to - and I've learned that I need to work hard to keep a balanced diet and eat enough protein and veggies - when you are thinking about and around food all day every day, sometimes you forget to eat it yourself!  

AM: How often do you change your menu as we love that you have some creative pies - what are 3 slices we should try?

EE: The menu changes regularly with the season - about every 3 to 4 weeks, depending upon availability of fruits. 

Lemon Chess, Plum Streusel and Matcha Custard, oh and Black Bottom Oat. 

AM: When you're making pies is there a playlist that you listen to and if so - what is on there now?

EE: We always have great music on in the kitchen - a huge variety of things get played. Lately, I personally have been listening to Isaiah Rashad, M.I.A., Kendrick Lamar, Joey Bada$$, Calvin Harris - but I love older hip-hop, Motown, reggae, a lot of pop dance music...anything with a good beat and lyrics. 
 

AM: Tell us your journey into the hospitality industry and what led you to becoming a mixologist?

WILL ELLIOTT: I started when I was nineteen years old on a little island off the coast of Maine. I was in college filling all of the front of the house roles. I was the only bartender in the only restaurant on this tiny little island for about seven years. I was also a musician and as many stories go, I started realizing that I was spending more time in restaurants than
playing music and I gradually fell in love with not only cocktail-making, but food and restaurant culture in general.

AM: You head up the bar program at Maison Premiere tell us what this role entails and more about the restaurant.

WE: The role of Bar Director at Maison Premiere is that of wearing many different hats. Of course, my primary role is the menu development and ideation and creating all of the recipes for our cocktails. But beyond that it's being the bar manager, so choosing all of our liqueurs, making sure the bar is properly stocked, and doing all of the nitty gritty work that goes into running a restaurant! Maison Premiere is a really special place-- it's definitely New Orleans inspired, but also has a horseshoe bar like found in Paris. It makes it a very communal place because you interact a lot with people around you and with your bartender.

AM: What are your favorite signature fall cocktails at Maison Premiere?
 
WE: My favorite new cocktail for fall right now is our new Pimms Cup. It uses a cool aged plum eau de vie that is really reductive and oily and has such an intense representation of plum. It's just super aromatic and delicious. The drink also has a little bit of cardamom -- overall just textbook autumnal flavors of stone fruit and warm spices.

AM: With the holidays coming up, what are some warm cocktails that we should enjoy on our next visit to Maison Premiere?

WE: We have a few great warm drinks at Maison Premiere. Of course, the classic is the Maison Hot Toddy, which is pretty fantastic. It's one of those great recipes that works with many different spirits, so if you're not a whiskey person you can still enjoy it! I love the toddy made with Calvados, it's perfect for fall. We also have a delicious drink called the Lady Lyndon made with framboise eau de vie, a rose cream (rose flower water on top), pineau de charentes, germaine-robin absinthe which has a lovely tea-like flavor. It's really great.

AM: We know that you have partnered with No Kid Hungry for Friendsgiving. Can you tell us about this initiative as well as how you are participating in this effort?

WE: Friendsgiving for No Kid Hungry is a way to kick the holiday season off right by giving back. And it’s easy. Anyone can transform their next dinner party or holiday gathering into an opportunity to help others.  I partnered up with No Kid Hungry to share two of my favorite signature cocktail recipes with people who sign up to host Friendsgiving.

AM: How long have you worked with No Kid Hungry and why is it an organization that you like being involved with?

WE: I partnered with No Kid Hungry a few years ago when I learned that one in six kids in America struggles with hunger. The relationship between No Kid Hungry and the culinary community is 30 years strong and makes sense. There isn’t a community more passionate about food and feeding people. Every $1 you raise can help connect a child with up to 10 meals. Every little bit counts.

AM: When you're not at Maison Premiere, how do you take time for yourself to recharge your batteries?

WE: Working in restaurants and bars can be challenging so to recharge I definitely focus on getting some actual rest, first and foremost. Second, I love to go out to restaurants with friends-- like Four Horsemen, Diner, and Spuyten Duyvil. All conveniently located near where I live in Williamsburg. Also, when I get the time I love to head upstate to relax-- Josh, one of the owners of Maison Premiere, has a great cabin upstate that I like to go up to and my family is from rural New Hampshire so those are both great escapes!
 
AM: How often do you update your cocktail list?

WE: It's not super regimented, but we generally like to update quarterly depending on the season. We're constantly working to have cocktails that we love and that fit the seasons!
 
AM: When you're creating cocktails prior to getting them on the menu, is there a playlist that you listen to and if so - what is on there now?

WE: As a musician, I am definitely inspired by music as part of my creative process-- I've been listening to a ton of post-disco/early 80s New York/Bronx-style music. It's super trippy stuff like Dr. Buzzards Original Savannah Band and Kid Creole and his Coconuts.

Read more from the Oct Issue and see Friendsgiving For No Kid Hungry in mag.

FROM AIR TO TABLE

Chef Robert Irvine is known for his ability to come into restaurants and turn them around while also boosting the morale of the owners and staff. He is also known for his work with the military through his USO efforts, serving them during the holidays and working out. In addition to his work in these areas, you'll see him frequently on Food Network, morning shows, his own restaurants as well as with additional items within his brand that include gyms, his own food line FIT Crunch and more. 

During NY's Food and Wine Festival, we caught up with Chef Irvine at JetSmarter's Meet and Greet at Hunt & Fish Club in midtown to find out about his role as an ambassador with the charter, his work out routine and how he is spending the holiday season. 

ATHLEISURE MAG: Tell us the level of your involvement is with JetSmarter.

ROBERT IRVINE: I’m an ambassador and I am also a user of the service as well as I travel 340 days out of the year.

I’ve partnered with JetSmarter to help design handcrafted meals for members – ensuring access to a healthy meal even in the middle of traveling when many people seem to eat whatever is most convenient. I’m excited about this new partnership with JetSmarter because we share the same views about the culture of air travel and never compromising the quality of a meal, whether on the ground or in the air. Each meal is prepared just hours before takeoff, made fresh to order in Manhattan’s Great Performances catering kitchen. 

AM: What are your favorite amenities that are available at JetSmarter?

RI: JetSmarter gets me to where I'm going quickly and has changed the way I travel as flights can be booked through the app which saves time and there are a number of routes available. It's a no hassle service which is great for me.

AM: With the holidays coming up what is a typical Chef Irvine feast?

RI: It really depends as I spend a lot of time at military bases serving the nation's men and women. I think the holiday season is so important to spend time with loved ones and those that you honor and to give the gift of time. 

AM: How do you stay fit and what is your diet like?

RI:  I work out six days a week and I am able to work out each muscle group using low weights and higher reps. I start each session with 30 minutes of cardio and then each day focus on a different muscle group (chest, legs, arms, etc.). Use a low amount of weight so you can do a higher amount of reps, typically four sets of 12 to 15 reps.

I eat small meals more frequently — eight to 12 meals a day, every two and a half hours. My protein is literally — whether it be chicken or shrimp, whatever it is — no bigger than a deck of cards each meal. And my starch — rice, potatoes, French fries even — no bigger than a mouse you use on your computer per meal. In the afternoon, I don't do carbs. I just do protein and salads and vegetables.

Read more from the Oct Issue and see From Air to Table in mag.

BINGELY BOOKS

SUGAR DETOX ME
Sterling Publishing Company
Summer Rayne Oakes

One of the things that we always chat about with readers, fellow editors and more - is sugar. It's such a craveable item that is in our food as well as one that many find themselves unable to get out of their diets.

In order to have control over what your intake is, the best way is to embrace a detox plan that will reset your clock. In Summer Rayne Oakes' Sugar Detox Me, she includes well over 100 recipes as well as providing a 10-step detox plan that will get you on the right path to great
health.

We're huge fans of cookbooks that provide more than just great recipes with attractive food images - we want to be able to find out why we should do what we do and how we can go about doing so in an effective way. You'll have the scientific knowledge behind the harmful effects of sugars as well as having 10 Meal Maps! These maps serve as guides to create a number of meals, maximize equipments, reduce waste and to save money.

Your meals will be at another level with an array of savory options that are perfect to enjoy solo or with others. Of course with reducing and detoxing from sugar, you'll find that you can switch your sweet tooth to alternatives to sugar to desserts such as a bowl of banana-almond butter "icecream."

LIFTED
Hachette Publishing
Holly Rilinger with
Myatt Murphy

We've enjoyed a number of workouts with Holly Rilinger who is a noted celebrity fitness trainer, one of the co-stars of BRAVO TV's Work Out New York, former professional basketball
player, a Flywheel Master Instructor, Creative Director of Cyc Fitness and is one of fifty Nike Master Trainers in the world!

Lifted focuses on 28 days to strengthen your body, focus your mind and to elevate your spirit. We have taken some of her lifted classes and can definitely agree that this is a method that leaves your mind, body and soul feeling - lifted!

In four weeks, you will go through the steps that even includes creating a Dream Board in order to set goals and to ensure that your vision is made plain before you at the end of the journey, it's about overcoming your strength hurdles, enforcing and following new habits and simply making your life better.

THE HANDMAID'S TALE
Penguin Random House
Margaret Atwood

Before it was an SNL parody skit and a popular original series on Hulu - The Handmaid's Tale by Margaret Atwood was a novel.

If you ever want to think about a society where women are not only regulated, but literally marganilized - this world is observed through the lend of the Republic of Gilead.

From being made to be a birthing vessel only, using pictures to shop (as reading is not allowed) and more - there is such a juxtaposition of lifestyles as characters look at how life was prior to the new state of women.

Read more from the May Issue and see Bingely Books in mag.