Cholesterol Unmasked
Cholesterol. I think we can all agree that it may very well be one of the most feared nutrients in ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
Interview Q&A Series with Ben: Hormones
Question: “Will taking simple carbs after a workout negate the effect of growth hormone production from your workout and kill ...
Can I Combine Fats and Carbs in the Same Meal?
If you’re looking for a good recipe for fat storage, high insulin and high fat in the blood is the ...
MCT’s versus LCTs: Which are best for boosting performance and burning fat?
Not all fats are created equal. Put simply, there are good fats and bad fats: the so called unsaturated and ...
Interview Q&A Series with Ben: Optimizing Focus & Energy Without Stimulants
Question: “What are neurotransmitters and why are they important? How can I optimize them to improve my training?” Your neurotransmitters ...
Optimize Your Gains By Increasing Insulin Sensitivity
For all of us trying to reach the full potential of our health, it is important to be sure that ...
See More
Split Pea Soup
Note: Serves 1-2, but can easily be doubled. This soup freezes really well, so is great for making ahead of time.
Protein Options: Add your favorite protein source to give an extra dose of protein to this rib-warming soup. Tofu, chicken, pork, ham, or bacon all work wonderfully well!
Ingredients:
8 oz split peas (for best results, soak overnight in cold water)
2 cups reduced-sodium vegetable stock
1/2 tsp thyme
1 bay leaf (optional)
1/4 tsp pepper (white or black)
Directions:
1. Bring stock to a boil in a large saucepan.
2. Add peas (drained) and seasonings (and protein options).
3. Cook for about 30 minutes.
4. Working in batches if necessary, transfer soup to a blender and pulse at low speed for 10-20 seconds. Be careful though – the heat will cause pressure to build in the blender, so make sure not to fill the blender more than 1/3 of the way full or the top might blow (speaking from a very messy experience!).
5. Serve immediately, or store for up to 3 days.
Note: If freezing, allow to cool fully in the refrigerator, then freeze. Enjoy!
