The Biology of Fat Loss Mechanics – Part 1
By Roland Pankewich Fat loss is the ever-elusive conquest of anyone and everyone who is into health and fitness. Observationally ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
The Path to Insulin Sensitivity
One of the most frustrating and damaging metabolic conditions a person can have is insulin resistance. On one end, insulin ...
Resistant Starch, part 2 of 3 – Where can I find it?
What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...
What Is The Fastest Way to Lose 10lbs of Fat?
The first thing to discuss here is what it really is to lose 10lbs of pure fat. Most people lose ...
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 ...
MI40 Strength: Hypertrophy & Strength Periodization Programming – Part 1
Covered:
> Where does hypertrophy training fit into a strength athlete’s training cycle?
> The science of strength
> The 7 fundamental ...
See More
Baked Buttermilk Chicken
2-4 Servings, based on macro requirements
Ingredients:
2 lbs boneless, skinless chicken breast
2 cups buttermilk
1 Tb garlic or onion powder
1 tsp paprika, cayenne pepper, &/or hot sauce (depending on preference)
1/2 tsp black pepper
Optional: 1/2 tsp dried ground sage, 1/2 tsp dill, &/or 1/2 tsp dried thyme
1 cup almond flour (or gluten free breadcrumbs)
oil or Pam spray for baking sheet
Directions:
1. Mix buttermilk with desired seasonings.
2. Place chicken in a large ziploc bag (or dish), and add buttermilk ‘marinade’.
3. Seal (cover) and let marinade for 1 hour to overnight.
4. Preheat oven to 400 degrees and grease a baking pan with oil or Pam spray.
5. Drain chicken breast and coat lightly with almond flour.
6. Lay chicken breast in the pan in a single layer, spacing as much as possible.
7. Cook for 30-45 minutes, or until chicken is cooked through.
