We haven’t always had the nutrition habits we do now. Late-night Taco Bell runs, fast-food breakfasts, pizza deliveries, and ice cream stops were the norm.

That changed in 2015 when we got serious about fitness and started powerlifting. Our coach gave us macro-based diets, and as long as food fit our macros, we ate it—quality didn’t matter. We got leaner, stronger, and lost weight, but inside? We weren’t truly healthy. Digestive issues, poor recovery, and stress took their toll.

Fast forward to 2020—two months into CrossFit, we joined a “5 Ingredients or Less” challenge. For the first time, we read food labels, and the results were immediate: Karly’s digestive issues cleared up, and Tom felt more energized. We were onto something.

Then, Karly was diagnosed with Celiac disease. We cut gluten but kept eating fast food and ultra-processed foods, thinking we were doing enough. Injuries persisted, inflammation remained high, and our health metrics were concerning. Like many, we just kept doing what we were doing, assuming we’d get medical care when we needed it. What else was there to do?

Our Backstory - Then

Our Backstory - Now

The past two years of owning CrossFit 605 have been life-changing—not just for helping others but for transforming our own health. We’ve learned how to fuel properly, prioritize whole foods, and scrutinize every ingredient we consume.

The impact? Our bloodwork has never been better. We recover faster, feel stronger, and rarely get sick. More importantly, we’ve taken back control of our health—just by being informed eaters.

What we do isn’t for everyone, and that’s okay. But if you want to understand how food impacts your health and how to make better choices, we’re here to help. Eating well in today’s world is HARD, but it’s not impossible. Let’s do it together.