That’s Hard, I’ll Just Skip It

By February 7, 2011CFMC Blog Archives

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Last year I wrote a blog post about the Jump Snap, a ropeless jump rope that I happen to think is a useless waste of time. (If you’re not familiar with the Jump Snap event from last year, read the post AND the comments for June 21 AND June 24.) Even now, the idea of a ropeless jump rope is still as absurd to me as would be a weightless barbell or a 45 lb. laptop computer – it is, in my opinion, an oxymoron in physical form.

Last night as I was watching the Super Bowl with some friends the subject of last year’s Jump Snap debate came up. I was then introduced to yet another pillar of exercise science, The Perfect Situp machine (pictured). “Don’t work 1/2 of your abs, work all of them,” suggests their ad campaign. I’m not even sure what that means. I vaguely remember something in the intro video I watched about situps being “too hard” (which is reminiscent of the Jump Snap infomercial as well), and how this contraption helps to alleviate that problem. Thank goodness – we can’t go around all the time with hard things out there like situps threatening to ruin our sunshiny day.

Let’s say you want to climb to the top of a mountain, but decide that climbing is too hard and you take a helicopter instead. When you return with your glorious adventure stories, people will think you’re joking when you tell them you climbed a mountain by helicopter. Same thing with the idea of jumping rope for 45 minutes straight but without the rope, or doing situps in something that makes situps easier.

I realize I’m preaching to the choir in this forum, but seriously folks, you have to understand this simple truth: it’s not too hard for you to do; you’re just not good enough at it yet. And nothing is too heavy for you to lift, you’re just not strong enough to lift it yet. But there is a better way to strengthen and improve your weaknesses than by watering them down to the point where you can avoid them all together.

If this “As seen on TV” product pattern keeps up, it won’t be long before you can buy a machine that shakes your Shake Weight for you, since you’ll be too weak to do it yourself. Operators are standing by (well, they’re SITTING by – standing is too hard).

  • Ladybug724

    But Tai – it comes with an audible coach! You’ll hear a “CLICK” when you’ve done it right. Why don’t you “click” when we do a sit up correctly? What AM I paying you for?

    So here’s my NEW Favorite meatball recipe:

    Meatballs Too Tasty for Super Bowl Sunday
    1.5 lbs ground beef
    ½ cup dried unsweetened cherries, finely diced
    5 garlic cloves, minced
    ½ cup diced cilantro
    ½ teaspoon sea salt
    ½ tablespoon Garam Masala (google it)
    Dash or two of cayenne pepper
    Black pepper to taste
    2 tablespoons coconut oil
    1 6oz can tomato paste
    1 can coconut milk
    5 green onions, diced
    1 ½ teaspoons Garam Masala
    ½ teaspoon sea salt
    Pan drippings from meatballs

    Using your hands mix together the meatball ingredients except for the coconut oil. In a large skillet, heat the coconut oil over medium heat. Make sure the pan is nice and hot before you start adding your meatballs. Once the oil is hot, form golf ball size meatballs and add to the pan. Cook for 3-5 minutes on each side or until brown. Remove the meatballs and set aside. To the pan drippings add the tomato paste, onions, and spices and using your whisk, blend these ingredients together with the pan drippings. Slowly add the coconut milk, whisking as you pour. Once the sauce is well mixed, bring to a simmer and let it cook for 3 minutes. Add the meatballs back to the sauce, cover the pan and cook for three minutes. Turn the meatballs over so that they are coated with sauce, cover and cook for another 3 minutes. Serve with a few diced green onions on top.

  • Lorena

    Funny, it makes me remember the movie WALL-E where people had machines to do everything for them. I know some people that have many of these machines at home but I do not see the results (maybe they do…?).

    Pumpkin and Chicken Curry
    2 chicken breasts, sliced
    5 cups pumpkin, diced
    2tbs olive oil
    1 onion, diced
    2 garlic cloves, finely chopped
    2tbs ground ginger
    1tbs ground turmeric
    2tbs ground coriander
    2tbs ground cumin
    1 ½ cups vegetable stock
    1 bunch fresh coriander, chopped


    Fry onion and garlic in a large pan with oil on medium heat for 2minutes. Add chicken and cook stirring constantly for 10minutes or until chicken has turned white.

    Add pumpkin, ginger, turmeric, coriander and cumin and stir for 1minute.

    Add stock and leave to simmer on low heat for 15minutes. Add chopped coriander, cover pan and cook for a further 2minutes.
    Cool slightly before serving.

  • Lorena

    No Salt for the Pumpkin chicken curry recipe. I forgot to delete that part.

  • Emily

    I was also thinking of WALL-E when I read this post…very funny 🙂 I wish I could post video here I would put the video of Jeff using the shake weight in bed bath & beyond the other week. Grilled Chicken with Walnut Pesto Sauce

    3-4 Chicken Breasts
    Trader Joe’s Everyday Seasoning to taste (or just some cracked black pepper)

    Pesto Sauce
    4 oz fresh basil (3 ½ cups)
    1 cup walnut halves and pieces
    6 garlic cloves
    1 cup olive oil
    Juice from ½ a lemon

    Heat your grill over medium high heat for approximately 10 min. Sprinkle both sides of the chicken breasts with either the Trader Joe’s seasoning or with just some black pepper. Turn grill down to low and place the chicken on the grill. Close the lid and grill for 7-10 minutes. Flip the chicken, close the lid, and grill for another 7-10 minutes. Remove the chicken and cover with tinfoil and set aside. Now it’s time for the pesto. In a food processor add the walnuts, garlic, sea salt, and olive oil. Process until smooth. Add the basil and lemon juice and process again until smooth. Slice the chicken and spoon the pesto sauce on top to serve.

    Warm Arugula Salad
    6 strips nitrate free bacon diced
    2 shallots finely chopped
    7 oz arugula
    1/4 cup olive oil
    Handful of chopped walnuts
    Ground black pepper to taste

    Place the arugula in a large salad bowl and set aside. In a medium sized skillet brown the diced bacon. Add the shallots and saute with the bacon until the shallots are translucent. Add the olive oil to the pan and heat just until warm. Pour the olive oil, bacon, shallot mixture over the arugula and mix well. The heat from the bacon mixture will slightly wilt the arugula – this is what you want! Add some fresh ground black pepper and serve immediately topped with a sprinkle of walnuts.

  • Clark
  • Courtney

    Where can I buy this Jump Snap? I think I’d be much better at doubleunders if I owned one.

  • Matt Immerman

    All those in favor of substituting the “Shake Weight” for Burpees in the workout say “aye” haha

  • Janelle

    Primal Nachos

    I made these for the Super Bowl yesterday, and they were great with guacamole. Just beware, one batch does not make very many (i.e. don’t attempt to make them for a large number of people).

    – 1/2 Cup flax seeds (soak them overnight in 1 cup of water)
    – 1/4 Cup almond flour
    – 1 Egg
    – 1 Tbsp minced garlic
    – 1 Tbsp tomato paste (organic)
    – 1/2 jalapeno pepper – seeds removed, sliced
    – 1/2 tsp chili powder (
    – 1/2 tsp onion powder
    – 1/2 tsp sea salt

    1. Make sure you’ve soaked the flax seeds as per ingredients
    2. Pre-heat oven to 350
    3. Put all ingredients into a food processor and mix until it is blended well
    4. Thoroughly cover a baking sheet lined with wax paper with Non-Stick Spray.
    5. Evenly spread nacho mixture on wax paper to create a thin layer (about 1/8 inch thick)
    6. Bake for 10 minutes. Remove from the oven and cut into triangle nacho shapes. Put back in the oven for 5-10 more minutes or until they are mostly crispy.
    7. Remove and immediately get them off the wax paper to cool.

  • Erik Herick

    I’ve seen a few Low meain recipes that use spagetti squash as a noodle substitute, but

    Beef Lo Mein Stir Fry
    2-3 lbs lean grass fed beef, sliced into strips
    1 onion, halved and sliced thinly
    6-8 cloves of garlic, minced
    1-2 tbsp minced fresh ginger
    1/2 bag baby carrots, sliced
    3-4 stalks celery, sliced
    1/4 cup Coconut Aminos (a Soy Sauce replacement)
    2 packages sea kelp noodles (

    Heat large skillet to high heat. Swirl with olive oil. Add carrot and saute for 1-2 minutes. Add beef. Saute until partially browned. Add onion. Saute until onion is soft. Add garlic, ginger and celery. Saute for 2-4 minutes. Add tamari. Saute for another 2-4 minutes, you can cover and allow to sit if it looks like it needs more time. Add sea kelp noodles and saute until noodles soften. Stir to combine then turn off the heat. Serve and enjoy!

  • Jeff

    1 egg yolk
    1/4 c – 1/2 c avocado oil or liquid, cooled bacon fat
    1 t lemon juice or vinegar
    1/2 tsb mrs dash

    In the smallest bowl of your food processor, burr the egg yolk. Slowly drip in the oil. Please look at the stream of oil in the picture for my definition of slow. It is very important to drip-drop the oil into the egg yolk at the beginning, making sure the yolk and the oil have thoroughly combined before adding more oil. Once you start to see the yolk thickening, you can add the oil at a slightly faster rate. Once all the oil is gone, add the lemon juice. Now the mayo is done! It should be thick, slightly yellow and incredibly yummy