Six years ago, I wrote a post titled"How Great is HIIT for Fat Loss, Really?"
This article burst the HIIT fat loss bubble by examining all of the available research, and pointing out that the fat loss effects of HIIT were... pretty feeble.
The motive, as my article explained, was that HIIT simply does not make a sufficient calorie burn. Yes, as you sprint your little heart out on the stationary bike you may feel lots of discomfort and your lungs might huff and puff like a locomotive. If it is a hot day, you might sweat like a pig in a Finnish sauna. You may even loudly groan and drop an F-bomb or 2, as your lungs bellow so ferociously you worry your ribs will burst.
However, for all the heavy breathing, grimacing and cursing, the truth is that your normal HIIT session only burns off a couple hundred calories.
HIIT sessions are just too short to produce a significant calorie burn.
In terms of the much-vaunted muy grande post-workout metabolism boost that HIIT supposedly delivers - it simply is not that big.
Nope, what actually makes you fat, seemingly, is insulin, omega-6 fatty acids, gut bacteria and little fairies who sneak into your room at night and inject your culo with lard.
I don't want to be impolite to the mentally ill here, but... f*ck off. Seriously.
"Your article was written in 2012. That was six whole years back!"
It seems like only... six years ago.
Has there been any new HIIT study in that last six years?
Does research show that since AD 2012, Homo televisionensis has experienced dramatic evolutionary changes that now make their metabolism and adipocytes much more sensitive to the effects of HIIT?
But if this was way back in the olden days -- you know, 2012 -- I'd launch into a detailed breakdown of this new study. I would pick apart every study and explain it in a way that everybody except a low-carber could understand (hey, there are limits to how simply I can break stuff down).
For good measure, I would've even thrown in a photo of Sara Varone and some cannoli.
Notably the Snickers cannoli they sell at the Adelaide Central Market.
You know, the vanilla and chocolate twirls are also pretty damn... wait, this was a post about HIIT.
So... six years ago, I would have dissected the study.
Yep: Write in depth articles at no cost, get incessantly trolled.
Fortunately for those of you interested in HIIT, someone else has picked up the HIIT torch and run with it. Lately, one of the lads in Cellucor kindly wrote to me and asked my opinion of their new HIIT post, titled"Is HIIT Worth It?"
To find out, you can get the article right here:
The report picks up where I left off in 2012, so any of you people that still get aroused, intellectually or otherwise, by the HIIT thing ought to check it out.
As for my opinion? It's a great article. Well done, Cellucor post creators! Just watch out for hate mail from flabby believers of this "metabolic advantage" faith. Boy, do they hate being told the truth. Even when it's the 1 thing they desperately need to hear!
By the way, to pre-empt any scurrilous allegations about some kind of commercial conspiracy, I did not receive Jack Schitt for connecting to the Cellucor article. I actually do not know much about Cellucor, except that they have posted a great HIIT article. My only criticisms, and they are negligible, is that there's no proof that HIIT will "increase longevity" or that "HIIT makes you happier". Read the article carefully (or even better, the actual studies) and you will see that the study in question showed HIIT improved markers associated with longevity (association doesn't equate to causation), and that research subjects generally enjoyed HIIT training more than steady state cardio. This of course, says nothing about their happiness beyond the gym. Something tells me there are more than a few people who do HIIT that are downright grumpy bastards beyond the gym.
As a further aside, this here writer enjoys riding his bike in the great outdoors much greater than both HIIT and steady state cardio (which, in the research, equates to sitting on a stationary bike and riding in a zombie like state for 45-60 minutes). Call me strange, but I like my bike to really go somewhere when I pedal.
Alright, that's my good deed for the day. Time to take Señor "El Perro Guapo" Ramone for a walk. Yes, he is doing good - thank you for asking. He turned 10 this year, but he is still as handsome as ever.
He even has his own website now, it's a work in progress, but you can check it out here:
When you've read it, please consider making a donation to the Animal Welfare League - a truly selfless organization that does an exceptional job of looking after abandoned animals.
To find out more on Anthony's books, click here.
The Mandatory"I Ain't Your Mama, So Think For Yourself and Take Responsibility for Your Own Actions" Disclaimer: All content on this web site is provided for information and education purposes only. Individuals wishing to make changes to their dietary, lifestyle, exercise or drug regimens should do so in conjunction with a competent, knowledgeable and empathetic medical practitioner. Anyone who chooses to apply the information on this web site does so of their own volition and their own risk. The owner and contributors to this site accept no responsibility or liability whatsoever for any injury, real or imagined, from the use or dissemination of information contained on this site. If these conditions aren't agreeable to the reader, he/she is advised to leave this site immediately.
You have to try my Easy Cioppino Seafood Stew if you love any kind of Italian seafood stew.
For those of you unfamiliar with cioppino seafood stew, it originates in San Francisco, and has its roots in Italian and Portuguese seafood stew.
It’s usually considered an Italian-American dish.
My husband loves ordering classic cioppino when we dine out. (Me, too!)
Why make this cioppino seafood stew recipe at home?
Going out to restaurants is a wonderful treat from time to time. But the reality is, most of us are trying to save a buck by learning to cook our favorite dishes at home.
What’s nice about making a cioppino San Francisco seafood stew at home is you know exactly what’s going in it.
That way you can avoid anything you don’t like or are allergic to. Or you can tweak the recipe to your specific diet or preferences.
For example, if you like spicy, you can add more red pepper flakes. (Or the opposite, don’t like spicy – use less!)
Or if f you’re on a keto diet and want to be strict with your carbs, you may want to use only chicken broth and clam juice and not add the wine.
You’re the chef!
Using frozen seafood in this quick cioppino recipe
When I first tried to develop some recipes for cioppino seafood stew, I had trouble finding fresh shellfish, fish and shrimp that were affordable.
That’s why I decided to create a classic cioppino recipe based on a Giada De Laurentiis cioppino recipe that relies on frozen seafood.
I used Trader Joe’s Frozen Seafood mix, which is a combination of shrimp, scallops and calamari. (Sam’s Club also has a good seafood mix as do some Asian markets.)
In addition, I bought frozen, shell-off shrimp at Kroger and used the tilapia I had in the freezer from Costco.
Unfortunately I couldn’t find frozen mussels that weren’t breaded (blech!) for my Easy Cioppino Seafood Stew recipe, so we had to forego the fun of picking them out of the soup.
If you can find frozen mussels at your store, feel free to add them.
If you can’t find seafood mixes at your local grocery stores, use an equivalent amount of shrimp, scallops, or whatever seafood you can find locally. This recipe is pretty versatile.
More substitutions in the tomato seafood stew
Traditionally, fish stock is used in most seafood stews, but I couldn’t find fish stock at the store. And I didn’t have time to make any from scratch. (Who has time for that anyway?)
After doing a little research and finding recipes for cioppino seafood stew that used either chicken broth or clam juice, I decided to do a mix of the two.
Even with the simplifying of a more traditional cioppino Italian seafood stew recipe, my Easy Cioppino Seafood Stew was very tasty.
Since it relies on frozen items, you can easily make a batch on the weekends when you have a little time to cook, but don’t want to spend the whole day in the kitchen.
More tips for making and serving cioppino
Can you freeze cioppino? YES! Double the batch and freeze it for later. However, you’ll need a large stock pot if you want to double the recipe.
Can you reheat seafood stew in the microwave? Sure! Leftover shellfish cioppino heats up well in the microwave. Just don't overheat it or the seafood will end up chewy and rubbery.
Can I omit the wine? If you don’t want to use wine in your batch of Easy Cioppino Seafood Stew, use the equivalent amount of gluten free low sodium chicken broth.
What to serve with cioppino? Make sure to have crusty French or Italian bread on hand for dipping into the broth. So tasty!
If you’re gluten free, toast some of your favorite GF bread for dipping. Mmmmmmmm.
I also like to serve a simple side salad like this Kale Salad with Fruity Vinaigrette with the fish.
Soup, salad and bread is a perfect meal.
Looking for more easy seafood recipes?
If you love seafood or fish, you have to try:
Easy Cioppino Seafood Stew
- 3 tablespoons olive oil
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 3 large shallots, chopped
- 2 teaspoons sea salt, plus more for seasoning
- 4 large garlic cloves, finely chopped
- 3/4 teaspoon dried crushed red pepper flakes, plus more for seasoning
- 1/4 cup tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1 1/2 cups dry white wine
- 2 1/3 cups low sodium chicken stock (gluten free)
- 3 (8 ounce) bottles clam juice
- 1 bay leaf
- 3 pounds frozen seafood mix
- 1 pound frozen, uncooked shell off shrimp
- 1 1/2 pounds white, firm-fleshed fish fillets, cut into 2-inch chunks
- Heat the oil in a large stockpot over medium heat.
- Add the fennel, onion, shallots, and salt and sauté for 10 minutes or until the onion is translucent.
- Add the garlic and crushed red pepper flakes, and sauté for another 2 minutes.
- Stir in the tomato paste, tomatoes with their juices, wine, chicken stock, clam juice, and bay leaf.
- Cover and bring to a simmer, then reduce the heat to medium-low. Simmer for another 30 minutes.
- Add the frozen seafood mix to the pot. Cover and cook until the seafood is cooked through, about 5 to 10 minutes.
- Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, about 5 minutes
- Season the soup to taste with more salt and red pepper flakes, if needed.
- Ladle the soup into bowls and serve.
- Serving size: 1/6 of recipe
Originally published on January 10, 2013 and November 7, 2016.
Updated with new pictures and information.
Looking for the best marinated olives recipe? Here it is. Save money with this easy olive recipe. It’s a great appetizer for impromptu entertaining and the perfect addition to meat and cheese platters. Serve as is or with marinated feta cheese for easy low carb snacking.
THIS POST INCLUDES AFFILIATE LINKS TO SHARE THE THINGS I LOVE.
I love the beautiful gourmet olives at the olive bar in upscale grocery stores. I typically bring home 3-4 different options to try. Some are green and others black, some are brined and others not, but my favorite olives are those marinated with herbs and spices.
How to make marinated olives
Have you ever wondered how to marinate olives? You’ll be surprised how easy they are to make. To make marinated olives you just need olives, herbs and spices, aromatics, olive oil, vinegar, and salt. Mix everything together, cover, and refrigerate – that’s it! Just a few simple ingredients result in the best marinated olives.
Marinated Olive Ingredients
These are the ingredients I use when making marinated olives. They’re easy to customize per individual taste and what you already have at hand.
- Assorted olives
- Fennel seeds
- Minced garlic or shallot
- Fresh chopped rosemary or thyme
- Fresh chopped parsley, basil or tarragon
- Red pepper flakes
- Red wine vinegar or lemon juice
- Olive oil
How to serve marinated olives
For large gatherings, serve marinated olives in small bowls and place around the room for easy access.
For more intimate or impromptu settings, serve the marinated olives in a larger bowl with a spoon. I like pairing my olives with a bowl of marinated feta cheese or low carb hummus and almond crackers.
Don’t forget to include marinated olives on cheese platters or charcuterie boards. Place the olives in small glass or wooden bowls right on the meat and cheese platters or at least within reach.
Best olives for cheese platter or charcuterie board
I like to include a variety of black and green olives. Try punchy Kalamata olives or green olives stuffed with pimento, jalapeno, almonds, garlic, or cheese. And, mild green Castelvetrano olives are a must. Of course, including this recipe for marinated olives is appropriate.
For the ultimate Mediterranean inspired appetizer board serve marinated olives with Parmesan crisps, low carb focaccia bread, marinated feta cheese, roasted eggplant dip, rosemary crackers, and warm cocktail nuts. Don’t forget to offer a selection of dry and fruity wines.
Olive Platter and Olive Tray Ideas
A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.
What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.
To Make an Olive Platter
Choose a wide, flat platter or cutting board – the size is up to you.
Select 3-4 kinds of olives to showcase:
- Store bought or homemade marinated olives
- Brined tangy olives like Kalamata
- Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
- Dry cured olives
- Whole olives like Castelvetrano
Place olives in bowls on the platter or cutting board or arrange them in groups.
Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.
How do you store marinated olives?
It’s best to store any leftover olives in their original container in the refrigerator. Brined olives and olives packed in oil will last for several months in the refrigerator. Make sure to use clean hands and utensils when handling the olives to avoid contamination.
Store canned olives in a clean container in their brine or salted water for up to two weeks in the refrigerator. Store drained olives in an airtight container in the fridge for about a week.
Store marinated olives in an airtight container in the refrigerator. Marinated olives last for 1-2 weeks if kept covered and refrigerated.
Marinated Olives Recipe
- Small sauce pan (optional)
- 1 cup medium pitted green olives* (6 oz)
- 1 cup medium pitted black olives* (6 oz)
- 1 tsp whole fennel seeds
- 1 medium garlic clove, minced
- 1 tsp chopped fresh rosemary (or thyme)
- 2 tsp chopped fresh parsley (basil or tarragon)
- 1/4 tsp red pepper flakes
- 1-2 tbsp red wine vinegar (or lemon juice)
- 3 tbsp olive oil
- 1/4 tsp salt
- Warm the fennel seeds in a small saucepan over medium-low heat until fragrant.
- Turn the heat to low and add olive oil, vinegar, rosemary (or thyme) garlic, and red pepper flakes. Heat until the oil is fragrant, about 8 minutes.
- Pour over olives, and stir. Add parsley and salt, stirring to combine. Can serve immediately, but let marinate for at least 2 hours for better flavor.
- Alternately, crush the fennel seeds in a mortar with a pestle. Then, add the garlic and work it into a paste. Stir in the next 7 ingredients. Toss the olives with the marinade. Marinate for several hours for best flavor.
- STORE: Place into an airtight container or into a bowl covered with cling film and refrigerate for up to a week.
- Makes approximately 2 cups serving 6 – 8 people. NET CARBS: 4.46g per 1/3 cup serving (2 oz, or 57 g, or 1/6th of the recipe).
The post Marinated Olives Recipe (for Meat & Cheese Platters) appeared first on Low Carb Maven.