Want to eat healthier but don’t have the time — or the know-how — to plan and cook nutritious meals? Jordan Galasso’s got you. His business, Fit AF Nutrition in Cabondale, started when he began cooking for a few people who trained with him. But now it’s grown by leaps and bounds.

Here’s what he had to say about the fitness game:

Q: How did you get into fitness and nutrition?

A: My mom was a dietitian working at Yale when I was young, so while healthy eating and nutrition wasn’t pushed on me, there certainly weren’t many Oreos around the house. I also got bullied pretty bad as a kid, so I thought getting into lifting would help me bulk up and not get my (butt) kicked so much. Turns out I should have taken Karate.

I took a liking to fitness and nutrition pretty quickly though and dived in pretty hard learning all I could about it. From my young to late teens, I was mentored by a fitness studio owner that I trained at where I learned tons about what to do and what not to do. My mentor was mentored by Eric Cressey, a well-established athletic trainer, who I also learned a lot from in my teens

I think what was most fascinating to me was that the training most people were doing wasn’t actually the most ideal way to train, by any means. Part of my motivation to dive into health and fitness was to simply get the most bang for my buck. If I was going to spend six hours a week working out, then I figured I might as well optimize all conditions so that I get the best results per time of effort.

Q: Why did you decide to make the leap into helping others eat more healthy?

A: Well, I started nutrition coaching along with personal training at 18. Around the age of 24, I realized that nutrition was a huge obstacle for most people. Many of my gym clients would spend tons of time in the gym but make slow results as they couldn’t get it together in the kitchen. But many times it wasn’t a matter of not knowing what to do as I would help them with that piece. Rather, they simply didn’t know how to prepare or didn’t have time to prepare their own food.

My first client, Mark asked me to cook his food for him. I said yes reluctantly and turns out that was the start of Fit AF. In terms of obstacles, it was just the general minutiae of starting a business. Where can we cook out of, who am I going to hire, how do we grow, and of course my own mindset and psychology all had to be addressed.

3. Where do you find recipes to make?

Recipes are always a back and forth between myself and my chefs. They often come up with the basic idea for the recipe while I help put a healthy spin on it.

I’d say what makes a meal Fit AF, or kind of the checkboxes I have for each meal are:

  • Higher quality ingredients like grass-fed meats and game, wild fish, and local produce. This is our staple
  • A blend of macro ranges, all with moderate to high protein content. Low carb higher fat and moderate carb/moderate fat are the two most requested macro profiles. Each meal we have comes in three sizes so the birdeye view is meals that average 400, 600 and 800 calories. And then as you go into each category, lean, signature, performance, you can find your variation of macros that is most ideal for you.
  • Gluten, dairy, and soy free options.

Overall, the above three ideas are great, but if the food doesn’t taste good it doesn’t matter. So ultimately our goal is to find the highest intersection between amazing-tasting food with amazing-quality ingredients.

Q: Why do you think people struggle with their health, especially in NEPA?

A: There’s so much contradicting information about what to eat, what not to eat, what diet is best/worse, etc. It’s crazy. NEPA is just behind in all things health ... it’s the truth

What I tell clients is often — be patient. Aiming for get lean fast programs, diets, pills, etc. almost always leads to weight regain if weight is lost in the first place. Sustainable weight loss is difficult for many people. That’s because it takes a shift in the lifestyle, and often takes a great deal of grit and mindset change. In our nutrition coaching program, we have different modules as people go throughout the program, working with a coach who’s monitoring their weight loss progress. Many of the modules consist of mindset developing topics. Things like developing a growth mindset rather than a fixed mindset, establishing clear and concise goals, identifying your big WHY or purpose, identify limiting beliefs, etc. The strategy to lose weight is easy compared to the psychology involved.

Q: When you’re not working, what are some of your hobbies?

A: Well, there’s not a whole lot of time I spend not working, just ask my constantly irritated girlfriend. But when I do have some time, I love playing guitar, snowboarding, hiking and spending time with friends.

I also frequently hangout in a chest freezer full of 35 degree water that I have outside my house for cold exposure work, which I just love for the mental benefits. Learning to be calm in discomfort is a great skill to have.

My parents are in Florida and my sister is in California. We’re pretty much as far away from one another as you could get. So I only see the a couple times a year, which makes the time we spend together so amazingly enjoyable.

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