Tyrosine: An Adjunct to Intensity
Looking for lazer focus and unabated energy during tough workouts? Tyrosine could be the superamino you need to swoop in ...
Looking for lazer focus and unabated energy during tough workouts? Tyrosine could be the superamino you need to swoop in ...
In case you missed it, catch Part 1 here. Now, during my prep for this meet I had the best training ...
Fat loss is the ever-elusive conquest of anyone and everyone who is into health and fitness. Observationally I also think ...
There are essential fatty acids, and there are essential amino acids, but there are no essential carbohydrates – our body ...
Training arms is so important to the common bodybuilder or fitness enthusiast that there is absolutely no shortage of information ...
In the quest for the perfect physique, hormones often take center stage. Testosterone, estrogen, cortisol, insulin…they get all the glory ...
Recipe Submitted by MI40X Ambassador Cody Moxley *Add chicken or lean ground beef/turkey for a great muscle building meal! 2 ...
4 Servings Notes: Difficulty Level: Moderate: This recipe is not difficult to do, but the steps and herbs in it ...
2-4 Servings, based on macro requirements Ingredients: 2 lbs boneless, skinless chicken breast 2 cups buttermilk 1 Tb garlic or ...
Servings: 4-8 Note: Scotch Eggs are a great change of pace from plain eggs. They tend to be a bit ...
2-4 Servings Ingredients: 4 chicken leg quarters or chicken breast rib Sections 2 Tb coconut or MCT oil, divided 1/4 ...
Note: Recipe as described by Chef Maxine from FitOrganics.com in the “Day in the Life” video recently posted by Ben.
Ingredients:
1 lb raw ground beef or turkey
3 carrots
3 pieces celery
1/2 – 1 onion (depending on taste)
salt and pepper to taste
1-2 Tb chili powder or other aromatics (curry powder, garlic powder, etc)
1 Tb rosemary or other herbs (oregano, thyme, sage)
Directions:
1. Put carrots and celery through food processer.
2. Chop onion finely and combine with carrots, celery, and all other ingredients.
3. Form into patties of desired size (Chef Maxine uses 3/4 cup to measure and shape)
4. Bake at 350 degrees for 20-25 minutes. To check for ‘done-ness’, insert a knife into the patty: if the juices run clear, the meat is fully cooked.
5. Remove from tray and let drain.