The Importance of Fibre for Bodybuilders
The importance of fibre as an essential nutrient is often overlooked and the daily requirements of obtaining enough presents a ...
The importance of fibre as an essential nutrient is often overlooked and the daily requirements of obtaining enough presents a ...
What you need to know in review: Carbs have a direct effect on the release of insulin Insulin is considered ...
What if I told you there was a starch that increased insulin sensitivity, preserved muscle, and helped burn body fat? ...
It is important to keep in mind that these 10 key suggestions for Quad training will fly in the face ...
Post-training is your most insulin sensitive time of day and the time when your body can use carbs the most ...
Building and maintaining muscle mass while concurrently stripping body fat to reveal the separation and conditioning which defines the elite-level ...
2 Servings Ingredients: 1/8 c honey 1/8 c soy sauce 1/8 c mirin or sherry 1/2 tsp Chinese five-spice powder ...
2-4 Servings Ingredients: 2 cups rice (white or brown) 1 can diced tomato or 2 fresh tomatoes 2 cups (or ...
Recipe Submitted by MI40X Ambassador Cody Moxley *Note: This is halfway between a moist brownie and a fluffy fudge Ingredients: ...
Ingredients: ½ bag arugula (or spinach) 2 tomatoes, diced ½ onion, diced ½ tsp yellow mustard 1 Tb balsamic vinegar 1 ...
Servings: 2-4 (easily doubled!)
Ingredients:
1 bag (2 lb) frozen uncooked, peeled, deveined shrimp with tail on*
* If you can’t find peeled; just defrost and remove shell!
2 Tbs coconut, avocado or MCT oil
4 cloves garlic, minced
1/2-inch piece ginger, minced
1 tsp paprika
1 tsp dried basil (or other spice)
*Skewers for cooking (or cook on a barbecue-grill tray)
Directions:
1. Defrost shrimp in refrigerator or under running water. Drain, rinse, and place in a gallon size
Ziploc-type bag (makes clean up easier; if not available, just use a large bowl).
2. Add remaining ingredients and mix gently with hands. Let marinade for 15 minutes, up to 12 hours.
3. Drain shrimp, and place onto skewers – don’t crowd or they won’t cook as well!
4. Prep grill and barbecue 2-3 minutes on each side, or until shrimp turns dark pink/orange.
5. Serve immediately. Can keep for up to 2 days, but these tend to dissapear quite quickly!