Category Archives: Nutrition

Give Your Body a Natural Tune-Up with Turmeric

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Growing up, I remember my mom always experimenting with one superfood or another. Whether it was flaxseed, papaya pills, pomegranate seeds, blueberries, wheat germ, spinach, dark chocolate or garlic — you name it, we tried it in the name of achieving optimal health.

So it should probably come as no surprise that the apple didn’t fall far from the tree. As much as I like to “eat the rainbow” and get an array of nutrients and vitamins through my diet, I’m not opposed to giving Mother Nature a little leg up every now and then with whatever natural remedy is all the rage.

This is why turmeric is the latest supplement to pique my interest. Well, more specifically, curcumin — the antioxidant found in turmeric.

Turmeric Root

Used for thousands of years as a spice and medicinal herb in China and India, turmeric is a distant relative of ginger. Not only does it give curry and mustard their bold yellow colors, but it’s been long used to support healthy digestion, promote cardiovascular health and support the immune system.*

Usually, I take daily turmeric supplements in pill form to ensure consistent consumption, and I was in the process of mulling over a post on the topic when Gaia Herbs reached out and asked if I’d like to try their new TurmericBoost products as an alternative. Um, yes!

I say “alternative” because instead of a pill it’s a powdered mix that’s flavored with vanilla and chai spices with no added sugar or flavorings. It comes in two varieties, Restore and Uplift, both of which contain concentrated turmeric extract to support a healthy inflammatory response with black pepper to aid in absorption, along with a prebiotic blend to support intestinal flora.*

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I’m not gonna lie, I was a little worried about mixing the turmeric directly into food; especially because it has a powerful smell. But I knew there was one way to test it for sure — in one of my now-infamous shower smoothies post-ride this past weekend.

So here’s what I whipped up, using my immersion blender:

  • 1 frozen banana, quartered
  • 1 scoop of your favorite protein powder
  • 10 ounces unsweetened almond milk
  • 1.5 tsp Gaia Herbs TurmericBoost: Restore

Simply blend all ingredients until smoothie reaches your desired consistency. Prepare with a handful of ice cubes if you like it thicker and colder. Pour into a glass, and enjoy!

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With a warm, bitter flavor and a mild fragrance slightly reminiscent of ginger, the turmeric blended seamlessly into my smoothie. In fact, with the addition of the vanilla and chai spices, it reminded both Ben and I of one of our favorite holiday drinks: eggnog.

This one went over so well in the husband taste test that I’m excited to try Gaia’s other turmeric recipes here. The Pumpkin Chia Pudding and Overnight Oats look especially interesting because I’m always looking for healthy, grab-and-go breakfasts after my morning workouts.

Now, the disclaimer: Always be sure to check with your doctor before you start mixing herbs and medicines so you don’t experience any adverse side effects.

Turmeric is known for being potent and playing well with others, so it might be something worth looking into if you’re searching for a more natural way to support your health and facilitate recovery.* Here’s a handy guide (below) with some additional information on turmeric’s health benefits, side effects and cautions if you’re interested in learning more.

Totally Turmeric: Your Complete Guide to Turmeric
“Totally Turmeric” on Health Perch

Why Gaia Herbs, in particular? Well, just as I like to shop at local farmer’s markets so I know where my produce comes from, I like the same level of detail when it comes to herbal supplements.

Every product manufactured by Gaia has a “Meet Your Herbs” number printed on the label, which allows you to trace every aspect of the product ingredients. This includes where the plants were grown, production methods, laboratory test results of safety and purity, along with information about scientific research and traditional use of herbs.

If you’re like me and are conscious about what you put into your body, that kind of transparency is much appreciated.

**Enter to WIN** Gaia wants to know how you ‪#‎livelifebrighter‬: Show how TurmericBoost helps you live a brighter life for a chance to win the ultimate smoothie pack + tons of healthy weekly prizes. Click here for details and to enter!

Do you ‘spice’ up your recovery process with supplements? 

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Disclosure: I received samples of Turmeric Boost and received additional compensation from Gaia Herbs for testing their product, but all opinions are my own.

Recipe: Zest Nutrition’s Lemon Yogurt Cream Pie

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When she’s not helping kiddos eat better by day as a registered dietitian or running around with Team LUNA Chix Portland Run on Monday evenings, Megan Fuetterer can often be found in her kitchen concocting some pretty amazing so-good-you-won’t-believe-they’re-actually-good-for-you recipes.

Case in point: this pumpkin pie, which landed her on the TODAY show in Joy Bauer’s “Too Good To Be Healthy” holiday pie competition.

Megan, along with her business partner Anna Rossinoff, founded Zest Nutrition, which is dedicated to helping women shed the guilt and overcome the struggle with food. Zest’s mission is to take a whole-foods approach to eating to support women in accomplishing health goals and truly loving their bodies, so they can spend less time in their heads and more time in their hearts.

This Lemon Yogurt Cream Pie that Megan created is one such example; she wanted a treat for breakfast one morning, so she whipped up something that’s sweetened with honey, nestled in a whole-wheat crust and packed with protein from a yogurt base. Go ahead, and indulge without guilt!

Zest Nutrition’s Lemon Yogurt Cream Pie

For the Crust

Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1/2 tsp salt
  • 2/3 cup softened coconut oil
  • 1/4 cup cold water

Directions:

  1. Using a hand mixer, mix the flour, salt and oil together until you have good-looking crumbs.
  2. Add water and continue to mix. If your crust is too crumbly, continue to add water until you get the right consistency.
  3. Press crust into a the bottom and up the sides of a pie pan. You might have some leftover crust depending on how thin you make it.
  4. Bake your crust at 450F for 10 minutes. Let cool before adding pie filling.

For the Homemade Lemon Curd

Ingredients:

  • 3 eggs
  • Zest of 2 lemons
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/2 cup lemon juice

Directions:

  1. Mix together eggs, honey and lemon zest in a nonstick saucepan or pot.
  2. Heat over low heat, then add coconut oil and continue to stir.
  3. Once melted, stir in the lemon juice.
  4. Cook over low heat, stirring constantly for about 5 minutes until it thickens.
  5. Let cool before adding to pie filling.

For the Filling

Ingredients:

  • 2 cups Greek yogurt (Megan recommends 2%)
  • 1 1/2 cup homemade lemon curd (recipe above)
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp powdered gelatin
  • 2 Tbsp water

Directions:

  1. Mix together yogurt, lemon curd, honey and vanilla.
  2. Put the water and gelatin in a microwave safe bowl and let sit for 5 minutes. Then microwave for 10 seconds until gelatin is dissolved and immediately whisk the hot gelatin into yogurt mixture.
  3. Pour into pie crust, cover with aluminum foil and refrigerate for at least 6 hours to allow pie to set up.
  4. Add any toppings or garnish as desired…enjoy!

Megan’s secret to making this pie pop is the addition of homemade lemon curd, which is actually much easier to make that you’d think (I even added a few key limes we had on hand to give it extra zip).

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Ben and I couldn’t wait the full six hours for the pie to set, so we dove in after about four, topping it with fresh berries and devouring it as dessert.

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Of course, by morning it was even better — not only did the filling fully set, but the lemon-lime flavor also mellowed out a tad. Start your morning off with a slice and a cup of coffee, and you’re pretty much guaranteed a good day!

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Pie for breakfast: Yay or nay? 

Recipe: Coconut Flour Chocolate Chunk Bars

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Finally — a no-fail coconut flour recipe!

I could wax poetic about how these bars are low in carbs, high in fiber, gluten-free (depending on the chocolate), blah blah blah…but all you need to know its that — holy crap — they’re good. And not too bad for you.

Next time you have a hankering for chocolate chip cookies, this isn’t just a healthier substitute; it’s about to become your new go-to recipe for chewy, cakey, chocolatey bars with that perfect balance of sweet-and-salty, thanks to a sprinkle of sea salt on top.

Coconut Flour Chocolate Chunk Bars

Courtesy of Ambitious Kitchen

Ingredients: 

  • 1/4 cup melted coconut oil
  • 1/3 cup honey, agave nectar or maple syrup
  • 2 teaspoons vanilla extract
  • 2 eggs, slightly beaten
  • ¼ cup unsweetened almond milk (I used cashew)
  • 1/2 cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 oz your favorite dairy free dark chocolate bar, coarsely chopped
  • 1/2 cup coconut flakes, optional

Directions: 

  1. Preheat oven to 350 degrees. Spray 8×8 inch baking pan with nonstick cooking spray.
  2. In a large bowl, whisk together coconut oil, honey, vanilla, eggs, and almond milk. In a separate medium bowl whisk together coconut flour, baking soda and salt.
  3. Add dry ingredients to wet ingredients and mix until just combined and batter is smooth. Fold in chopped chocolate, reserving a few tablespoons for sprinkling on top, if desired.
  4. Bake for 20-22 minutes (mine took closer to 26) or until edges are golden brown and knife comes out with a few crumbs attached. The batter may look like it’s not all the way cooked, but it will be. DO NOT OVERBAKE.
  5. Cool bars on a wire rack for at least 10 minutes so they settle a bit, then cut into 16 squares. Enjoy!

As mentioned above, I also sprinkled some sea salt on top before baking to offset the sweetness just slightly.

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Have you struck gold with a coconut flour recipe? 

Recipe: Baobab Recovery Smoothie

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After spending too many hours passed out on the couch after long runs, I finally perfected a formula for being able to salvage afternoons after intense training sessions:

Hot shower + Smoothie (*consumed in shower) = Ticket to feeling like a million bucks

And the more nutrient-dense the smoothie the better, so my body can start repairing itself as I go about my day.

Which is where Baobab comes in: I just heard of this most “super” of the superfruits recently and decided to give it a whirl after learning about its almost-too-good-to-believe benefits…

  • More antioxidants than any other superfruit, even acai, blueberries and pomegranate
  • High soluble fiber content (50% by weight)
  • A raw, whole, organic food
  • Ethically and sustainably harvested, even helping impoverished African communities
  • The planet’s highest plant source of calcium
  • More iron, potassium and magnesium than most other superfoods
  • Six times the Vitamin C of oranges
  • Rich in electrolytes and has a very high bioavailability
  • Contains no fillers or added sugar, sodium or preservatives

With a sweet, tangy and pear-like flavor profile, it’s an ideal addition to recovery smoothies to help boost your immune system, minimize inflammation and enhance digestion after tough workouts.

I think it’d work best for enhancing the flavor of berry-based smoothies, but I put it to the test in my standard peanut-butter-and-banana protein shake and was pleasantly surprised by the light taste and slight tang.

It did the trick post-run, but it’s also an excellent option for a quick grab-and-go breakfast!

Baobab Recovery Smoothie

Ingredients: 

Directions:

  1. Add first six ingredients to blender, and blend until desired consistency.
  2. Top with sprinkle of granola. Relax, sit back, and enjoy!

Fun fact: Since Baobab has a high pectin content (around 25%), it offers the benefit of being a natural thickening and binding agent for a nice, rich texture in recovery shakes.

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Harvesting baobab provides a cash crop for women in southern Africa and encourages protection of ancient Baobab trees, so it’s an ingredient you can actually feel good about using.

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Plus, the flavor’s also light enough where it’ll blend in seamlessly with pretty much anything — from smoothies and other drinks to oatmeal, baked goods, yogurt and sauces. Cheers to that!

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Got any other good tricks for post-workout recovery?

Recipe: Erica Stenz’s Healthiest Whole30-Approved Tuna Salad

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I’ll be honest: The first time I saw this recipe from my fit friend Erica Stenz (aka SF’s hottest trainer), I wrinkled my nose in disgust.

Now, you know I love healthy, nutrient-dense foods as much as the next person, but there was just no way that this combination of ingredients — pickles, apples, dates and tuna — could taste good…right?!

Well, Erica, I stand corrected…which is precisely why I’m sharing it here.

A word to the wise: Don’t over-think the ingredients. Just assemble, and enjoy (I promise).

Erica’s Healthiest Whole30 Approved Tuna Salad

(via TheSimpleFare.com)

Ingredients:

For Salad:

  • 2 cans of albacore tuna, no salt added and in water
  • 1 diced apple (I used Gala)
  • 1 diced kosher dill pickle
  • 2 diced Medjool dates, pitted
  • 1 diced avocado
  • 1 diced bell pepper (I used red)
  • 1 diced cucumber

For Dressing:

  • 2 tbsp spicy brown mustard (no white wine vinegar for Whole30)
  • 2 tbsp olive oil (or fish oil)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried dill
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • Dash of curry powder, optional

Directions: 

  1. Add salad ingredients to a large bowl.
  2. In a small bowl, add dressing ingredients and whisk together using a fork.
  3. Pour dressing over salad and toss to coat evenly. Serve immediately or refrigerate.

If using these ingredients together is wrong, then I don’t want to be right.

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Don’t ask me how, but they work so well together to create a wonderfully fresh, tangy, sweet, savory combo.

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And for some additional nutrients — gotta get those greens! — I layer it in a bed of kale for a light, yet satisfying, lunch.

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How daring are you when experimenting with new recipes? 

Recipe: Zest Nutrition’s Gluten-Free Lemon Chia Seed Muffins

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Despite whatever the weather’s doing near you, the calendar says it’s spring. And one of my favorite ways to celebrate is with a sweet treat, preferably something light, bright and lemon-y.

Ever since my friend (Zest Nutrition co-founder & fellow Team LUNA Chix Portland Run member) Megan Fuetterer posted this recipe, I’d been dying to try it. The only problem? Our oven was broken for almost a week.

So as soon as we were up and running again on what happened to be a rainy weekend afternoon, baking these little rays of sunshine was first on my to-do list. They’re everything you love about lemon muffins — and more — because they’re super healthy.

Gluten-Free Lemon Chia Seed Muffins

Adapted from Zest Nutriton

Ingredients: 

  • 4 cups almond meal/flour
  • 4 Tbsp chia seeds
  • 1 tsp salt
  • 1 tsp baking soda
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 4 eggs
  • 3/4 cup lemon-flavored Greek yogurt
  • 1/4 cup olive oil
  • 1/4 cup agave nectar

Directions:

  1. Preheat oven to 350F.
  2. Mix together dry ingredients. In a separate bowl, whisk together wet ingredients.
  3. Combine wet and dry ingredients, then pour into lined muffin tins.
  4. Bake for 25-30 minutes. Let cool, and enjoy!

Here’s a look at the process:

I just bought a great new grater from GoodCook, which made zesting the two lemons a breeze (and spared my poor knuckles).

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They’re pretty dense, thanks to the almond flour, so be generous when you’re filling the cups; these muffins will rise only slightly.

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Bake until the edges are a nice golden-brown and a toothpick inserted into the center of the muffins comes out clean.

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Since I used agave nectar, which is 1.4 times sweeter than sugar, I halved the amount of honey the original recipe called for.

But if you like them on the sweeter side, you may want to experiment with the type and amount of sweetener used.

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The lemon yogurt, which I added instead of applesauce, also added another layer of flavor and kept the muffins nice and moist.

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Enjoy, and here’s hoping they bring a little ray of sunshine into your spring!

Is your baking influenced by the change of seasons? 

How I Run: Team LUNA Chix PDX’s Megan Fuetterer

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In honor of our inaugural Team LUNA Chix Portland Run season, I’ll be introducing my teammates via this interview series throughout the next few months…get to know these impressive ladies, and come join us for a run Monday nights from 6:30-7:30 pm in Portland (click here for details)! 

Have you ever met someone and immediately just hit it off? That was Megan Fuetterer and me over coffee a few months back.

We were introduced by a mutual friend and quickly bonded over a shared love for food and an active lifestyle. Fast-forward to the present, and I’m not only taking weekly spin classes from her at Revocycle, but we’re also running together Monday nights with other LUNA Chix gals.

What I love about Megan, though, is that her awesomeness is outweighed only by her humbleness. Not only has she recently launched a successful company (Zest Nutrition), but she has also made a professional home at OHSU’s Doernbecher Children’s Hospital where she enjoys working with kiddos and their families as a pediatric dietitian.

Oh, and did I mention she’s also a certified personal trainer through the National Academy of Sports Medicine, a certified spin instructor and an Ironman triathlete whose healthy pumpkin pie recipe was featured on the TODAY Show? There’s nothing this lady can’t do, and I’m excited to learn more about smart fueling as we tackle our first LUNA Chix run team season together.

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1. What’s your favorite route? Forest Park, but when it’s sunny out, there’s nothing quite like running on the PDX waterfront. My morning loop along the waterfront was featured in Runner’s World last year as the Rave Run!

2. What shoes do you wear? I am currently running in Nike Fly Knit Lunar 3s. Prior to these, I wore Newtons for years and loved them! They have lugs under the ball of your foot, which prevents heel striking and ultimately leads to a more efficient stride. They definitely helped improve my form.

3. What other run gear can’t you live without? My iPod shuffle. It clips onto my shorts and is weightless. Good tunes can energize me even on my most unmotivated days.

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4. What’s your best time-saver or “runhack?” In high school I got in the habit of wearing my running clothes to bed for early morning practices. That way I could literally set my alarm three minutes before I needed to leave the house. I still do this on nights I want to squeeze in as many minutes of sleep as possible.

5. What running-related thing are you better at than anyone else? Listening to my body. If I’m pushing and my body is pushing back, I ease up and honor that. Our body gives us signs for a reason. I think yoga has been the biggest help in teaching me self-awareness.

6. What do you listen to while running? Anything with a good beat and an uplifting message. The key for me is constantly finding new music to keep it fresh.

7. What are you currently training for? For the first time in eight years I can happily say I am not training for anything! Wow! I am getting married in September, and I want to fully embrace the months leading up to the wedding. My fiancé and I still run for fun together in the mornings before work. It actually is a great time to talk about wedding plans.

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8. What are your recovery & sleep routines like? Sleep, sleep, sleep! I aim for eight hours per night. If waking up early to run means less than seven hours of sleep, I skip the early workout and get the Z’s instead. Recovery, for me, comes in the form of food. I always eat an adequate meal of carbs, protein and fat within 30 minutes of a run, then continue to stay properly fueled and hydrated throughout the day.

9. What’s the best running advice you’ve ever received? Smile. Even if it hurts, smiling tricks your brain into having a good time. If you aren’t having fun, what’s the point?

10. What’s your favorite running-related memory? My senior year of high school Track & Field, my 4×4 team made it to the finals at the state meet. Right before the starting gun went off, someone started shooting fireworks off nearby. My last ever lap around the track in an organized meet was with fireworks lighting up the night sky overhead. I ran my fastest split time and my team took 3rd in state. It was unforgettable.

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11. Fill in the blank: I’d love to go on a run with ________.  Chrissie Wellington.

12. Anything else you want to add? For tips on fueling for fitness and everyday life, visit ZestfulNutrition.com 🙂

Thanks, Megan! I’m hungry (see what I did there?!) for making more memories during our adventures together this season. 

Runner friends, shoot me a note — info (at) kineticfix.com — so I can feature you, too!

This Spud’s For You: Health Benefits of the Humble Potato

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I used to avoid potatoes like the plague because, well…chips, fries and vodka. But then Ben and I did our Whole30 experiment at the beginning of the year and developed an entirely new appreciation for the tasty little tubers (particularly the sweet variety).

Their association with famine and high starch content aside, potatoes don’t deserve such a bad rap. Sure, when fried to a crisp or drowned in butter they can be less than healthy, but when eaten in their whole, unprocessed form they’re actually quite the nutritional powerhouses.

And popular, too — according to the U.S. Department of Agriculture, potatoes are the leading vegetable crop in the United States and the fourth most-consumed crop in the world (behind rice, wheat and corn).

Yup, we each consume an average of 55 lbs. of frozen potatoes per year, 42 lbs. of fresh potatoes, 17 lbs. of potato chips and 14 lbs. of dehydrated potato products.

So whether you’ve always been a proponent of the potato or you’re learning to love them all over again, I found a handy little guide (below) to help you make the most of this versatile veggie.

You say poh-tay-to; I say bring on the phytonutrients and fiber!

Reasons to Love the Humble Potato
“Reasons to Love the Humble Potato” on Health Perch

What’s your take on taters? 

Recipe: Vanilla-Almond Chia Pudding

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Thanks to our Whole30 experience, I’ve traded in my longtime breakfast parfait habit (yogurt, granola and fruit) in exchange for morning meals that are more nutrient-dense and less inflammatory. But old habits die hard, and I soon found myself in a Green Eggs & Ham Scramble rut.

Luckily my sister came to the rescue, sending me this recipe for Vanilla-Almond Chia Breakfast Pudding from Daily Burn. I’m a chia fan, not only because they’re packed with omega-3 fatty acids, antioxidants, calcium, fiber and protein, but also because they’re super-hydrating, absorbing up to 10 times their weight in water — or in this case, almond milk!

And as an added bonus, this make-ahead recipe works great for weeks when you know you’ll be pressed for time. Just mix together the ingredients on Sunday night, pour into separate containers, pop ’em in the fridge, and top with a different combo of fruits, nuts and granola each day for a hearty breakfast, filling snack or textured dessert.

Vanilla-Almond Chia Pudding 

Adapted from Daily Burn

Ingredients: 

  • 2/3 cup chia seeds
  • 2 1/2 cup almond milk
  • 1 tsp vanilla
  • 1 tsp agave nectar
  • 1/2 tsp cinnamon
  • Optional add-ins: nuts, berries, shredded coconut, granola, etc.

Directions: 

  1. Combine chia seeds, almond milk, vanilla and agave nectar in a bowl. Stir well until combined.
  2. Cover bowl, and store in the refrigerator overnight or for at least an hour (until mixture thickens).
  3. Stir again before serving, adding more almond milk if pudding’s consistency is too thick.
  4. Top with add-ins of your choice — from fresh fruit and nuts to spices, granola or coconut.

I happened to have these ingredients on hand, but if you don’t use agave nectar, feel free to swap in maple syrup or honey to help sweeten the pudding instead.

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Before the pudding has time to set, the consistency will be super runny; if you’re finding that the chia seeds are sticking together, try using a whisk to separate them before storing your mixture in the fridge.

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This bowl sat overnight, and you can see how the seeds swell up when they absorb the almond milk. They also give the pudding a lovely tapioca-like texture.

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Stir again before serving to  break up any clumps of seeds before adding your favorite toppings. Again, I just worked with what we had in our pantry — Mamma Chia protein granola, cinnamon and hazelnuts.

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The pudding will store in refrigerator for up to five days, so with a little planning you can quickly create a week’s worth of grab-and-go meals!

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What’s your favorite way to incorporate chia into meals and snacks? 

4 Tips for Using Caffeine to Help Crank Up Your Workouts

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Have you heard the buzz over caffeine’s ability to affect your workout performance?

Studies suggest that having a cup or two of coffee, tea or cola before exercise can reduce perceived exertion, as well as help muscles recover more quickly after a sweat session. But before you buy stock in Starbucks or drink an entire pot pre-run, there are a few things to consider on your quest for a java-fueled jolt:

1. Take Duration Into Consideration

Most reports suggest that caffeine should be consumed about 45 minutes to an hour before activity in order to experience maximum effects, but since it’s absorbed quickly and lasts for hours, the exact timing won’t make or break your performance. In general, however, expect that any pre-workout boost may help postpone fatigue and provide that extra kick needed to cross the finish line for events lasting two hours or less.

2. Experiment With the Amount

An Australian study found that runners who took 95 milligrams of caffeine (equivalent to that in a cup of coffee) improved their 5K running time by an average of 10-12 seconds.While the average American’s caffeine intake is about 200 mg/day, athletes are encouraged to aim for three to six mg per kilogram of body weight, or somewhere between 210-400 mg of caffeine for a 150-pound person, for enhanced performance with minimal side effects.

4. Don’t Use It As a Crutch

If you’re relying on caffeine as an energy booster because you’re dog-tired during workouts, get to the root of what’s really causing fatigue. Are you not getting enough sleep? Are you overexercising? Or perhaps you’re not getting enough quality nutrition? Either way, something’s out of whack, so get to the bottom of it in order to make progress — and see results.

4. Keep It Clean, People

Just because you’re cleared for a cup (or two) of coffee before your workout doesn’t mean you need a triple-grande-whipped-cream-caramel-sugar-bomb to get going. Instead, create your own concoction with almond milk and cinnamon instead of processed creamers, or whip coffee or tea into your morning fruit smoothie for a more nutrient-rich start to your day.

Finally, it’s also worth mentioning a quick disclaimer: While caffeine is a widely recognized as a safe substance, it tends to affect people differently (e.g. may make you feel jittery, have a slight diuretic effect, etc.), so hydrate with plenty of water, and err on the side of caution by consulting with your doctor before adding anything into your training regimen.

Do you use caffeine as a way to enhance your workouts?