Coach Crystal Anthony combines her personal passion for good food and good health with her education and work experience, and is eager to help you learn how maximize the benefits of healthy eating for athletic performance and recovery.
Crystal holds a B.S. in Kinesiology, and a Masters in Human Development and Psychology. In her position as a college Health Educator, she eagerly kept abreast of new developments in nutrition and fueling research to counsel athletes and non-athletes alike on meal planning and eating for health and performance. She developed a website with student-friendly resources, consulted one-on-one with students, made small group presentations, and developed and taught cooking classes. Finally, one of Crystal's greatest assets is her personal experience bringing a creative touch to meals while implementing the principles of using whole foods and following macronutrient needs. She has used these skills to not only maintain good health in her demanding travel and work schedule but also to fuel her performance at the elite level. She is well-versed in the use of MyFitnessPal and interfacing MyFitnessPal with TrainingPeaks.
One-on-one consulting: Sign up for one or more personal sessions with Crystal to discuss your individual needs and goals. First session ($100) includes in-depth discussion of personal history and goals, as well as follow-up emails. Subsequent sessions to discuss progress and to further hone goals are one-hour in length ($75). Topics may include, but are not limited to:
• Meal planning for macronutrient needs
• Being creative with whole foods
• Making whole food prep easier and time efficient
• Fueling strategies
Group presentations: Hire Crystal to come present to your own small group on the above or related topics. She will give a concise guided talk with handouts and resources, then open the group up for questions and discussion. Please contact Crystal to schedule.
Please contact Crystal directly for your consulting needs.
Sample Recipe from Crystal:
Morning Harvest Muffins
1 cup grated zucchini (squeezed to get as much water out as possible)
1 cup grated carrots
1/2 cup finely diced pineapple or apple
2/3 cup melted coconut oil
1/4 cup orange juice
1 Tablespoon vanilla
1/2 cup unsweetened flaked coconut
1/2 cup raisins and/or chopped nuts
2 cups Bob's Red Mill 1-to-1 Gluten Free Flour Blend
1 cup coconut sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Preheat oven to 350. Line a muffin pan with 12 muffin cups.
Combine all wet ingredients together. Combine all dry ingredients together. Slowly pour the wet ingredients into the dry mixture, folding carefully just until combined.
Pour evenly into lined muffin cups and bake for 15-20 minutes. Time will vary depending on how moist your batter ended up and your oven! Muffins are ready when slightly brown on top and just firm to the touch.