mighty mitochondria & garden greens.

In the summer of 2012, I was desperate. I'd started having digestive issues in college, and my stomach was aching all the time. On top of not feeling well, I was sluggish, slow, and not at the fitness level I desired. My husband was well-read in fitness and eating well, so ready for a change, I committed six weeks to the regimen of his choice.

In about a month, I was leaner, faster and stronger. The best part was, I felt good. My energy level was up, I got excited about working out, and I craved fresh & healthy foods. After a few weeks, I adopted Caleb's ideas as my lifestyle.

The main changes I made were:
- Eating more fresh vegetables, particularly greens
- Interval exercise: combining strength & cardio in one short, explosive workout
- Mixing in yoga with my interval exercise (this was my idea, not Caleb's)
- Greatly cutting back on starches (pasta, rice, potatoes, etc.), sweets, and limiting dairy more than before
- Eating white meat almost exclusively (chicken, fish, turkey)**

**I found that this worked for me & my digestive system. This doesn't necessarily apply to everyone. I still love red meat, I just found it doesn't work well for me.

Almost two years after this lifestyle change, my husband shared with me a video titled "Minding Your Mitochondria" with Dr. Terry Wahls. It took me a few months to watch it, because it was 17 minutes long. If you're anything like me, finding 17 minutes to watch a YouTube video is tough enough, not to mention one with a title that boring. But here I am, encouraging you to check it out: "Minding Your Mitochondria" (or check out her book on Amazon.com). If you don't watch it, I want you to know this: what you eat affects the way your mitochondria functions, and your mitochondria affects your energy & overall health.

So how do we eat for our mitochondria? Dr. Wahls' top recommendation is leafy greens. If you're from the Southeastern U.S. like me, your idea of greens might consist of iceburg lettuce or stewed collards. These veggies are great, but I want to highlight two greens I adore that pack a bigger punch: KALE & SPINACH.

Kale & spinach are two of the most nutrient-rich plants per calorie. And what's even better is that they are hardy, cheap, and versatile in the kitchen. With the ability to thrive in cold-weather climates, kale and spinach can be planted in early spring for a summer harvest and again in early fall for a winter harvest. Both grow well in small spaces & yield pretty greenery, making them easy to mix in with your landscape.

Charlotte friends: I've found the Red Russian variety of kale grows great in the clay-heavy soil of the Piedmont region. I've also learned that spinach has a tendency to bolt more quickly in the hot summer temps of North Carolina, so plant it as early as possible (after the last frost) in the spring to reap some early summer harvests.

Some ideas for kale & spinach in the kitchen:

• Salads (photo below is tonight's dinner: kale, fresh basil, fresh peaches, cucumber, walnuts & feta with a balsamic vinaigrette)
• Smoothies (mix kale in with your favorite fruit(s) for a morning breakfast that will boost your metabolism)
• Kale chips
• Pizza or sandwich topper
• Pasta or soup add-in
• Chopped and added to an omelette or wrap

For more information, check out this site:
http://urbanclinic.net/nutrition/eating-for-your-mitochondria/

On another note, I've been accepted into NC State's Horticulture undergrad certificate program. It's a completely online extension program with classes starting next month!