From Lagree Fitness
The Lagree Megaformer, (with the most current version, the M3S and Supraformer) is a spring based resistance trainer, which can be used as a therapy device, to train patients with neuromuscular deconditioning. Due to the mechanical workings of the machine, the springs, which normally confer the resistance, can also be used to support the patient during exercise. Once the patient has regained function, support can be gradually removed and resistance added until the patient is fully recovered and beyond. We recommend physical therapists, chiropractors, sports medicine physicians other practitioners treating debilitated patients with neuromuscular disorders consider using this device as part of a therapeutic treatment plan.
Since its introduction into the fitness world by creator, Sebastien Lagree, the Lagree Fitness (LF) method with its spring based trainer the Megaformer, has been a state of the art tool for body sculpting and improving dynamic fitness. Its utility is apparent in subjects new to exercise as well experienced athletes. Through several redesigns, the machine has evolved to devices (Megaformer M3S, Supraformer) which can be used to work any part of the body, especially the core musculature, in all planes (Figures 1&2).
While there are many differences compared to the traditional Pilates Reformer, a unique feature of the Megaformer is the ability for the subjects to stand on the surface, training balance as well as strength. While doing LF training, the subject is taught to move the target muscle through the full range of motion very slowly, to sequentially recruit muscle fibers until muscular failure occurs.
Once the muscle has been worked to exhaustion, the subject’s myocytes will be stimulated to increase their capacity for work through hypertrophy. The net effect in athletic subjects is increased muscle strength and definition. It also promotes the neuro-muscular connection needed to train stability musculature often neglected in standard weight training.
When using the Megaformer in patients with severe debilitation, or neurologic damage, modifications are needed to accommodate the disability. When used effectively LF training can stimulate the missing neuromuscular connection, improving muscular strength and endurance.
From Whole30’s Facebook Page
- Handful of Brussels Sprouts, halved
- 1 leek, sliced
- 2 shallots, chopped
- 2 tbsp ghee
- 3-4 happy eggs
- sea salt
- black pepper
- 2 tbsp salsa verde
Heat the ghee on a medium heat before adding the shallots, leeks, and brussels sprouts. Cook for 5-6 minutes or until the brussels sprouts become a little softened. Make 3-4 depressions in them and crack in the eggs. Continue to cook until the eggs are cooked to your liking. Season and serve with some salsa verde. Enjoy!
From SUN BASKET
- 3/4 pound broccolini
- 1/4 pound roasted red peppers
- 2 oz roasted almonds
- Two 6-oz boneless skin-on chicken breasts
- Peeled fresh garlic
- 1 lemon
- Fresh flat-leaf parsley
- 1 teaspoon dried oregano
- Prep and roast the broccolini
Heat the oven to 400ºF.
Trim about 1 inch from the ends of the broccolini; cut any larger stalks in half lengthwise.
Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
Coarsely chop the almonds.
On a sheet pan, toss the broccolini with 1 to 2 teaspoons oil and season with salt and pepper. Spread the broccolini in an even layer and roast until slightly charred and crisp-tender, 10 to 12 minutes. Remove from the oven, add the red peppers and almonds, and stir to combine.
While the broccolini roasts, prepare the chicken.
- Cook the chicken
Pat the chicken dry with a paper towel; season generously with salt and pepper.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to individual plates. Do not clean the pan.
While the chicken cooks, prepare the ingredients for the salmoriglio.
- Prep the salmoriglio ingredients
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
Juice the lemon.
Strip the parsley leaves from the stems; finely chop the leaves.
- Make the salmoriglio
Pour off all but 2 tablespoons fat from the pan used for the chicken; warm over medium heat until hot but not smoking. Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Add the lemon juice, parsley, and 2 tablespoons water. Remove from the heat and stir, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.
Top the chicken with the salmoriglio and serve with the broccolini.
*Chef’s Tip To achieve a beautiful crisp chicken skin, in Step 2, pat the meat as dry as possible, then give the pan plenty of time to heat before adding the meat. If you have one, use the back of a spatula to press the skin into the pan for even cooking.