MI40 Strength: Intro to Coach Adam, & Boss of Bosses Meet – Part 2
In case you missed it, catch Part 1 here. Now, during my prep for this meet I had the best training ...
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Interview Q&A Series with Ben: Time Under Tension
Question: “Is there an optimal amount of Time Under Tension (TUT) to shoot for each set?” When trying to maximize ...
What are Prebiotics and Probiotics and Why do They Matter?
Bloated stomach? Endless flatulence? Wicked diarrhoea? Believe it or not, you don’t have to live with these symptoms. Ever wonder ...
The Essentials of Bodypart Specialization: Delt Training
There is no need to go into detail about how important shoulder development (specifically deltoids) is to a complete physique. ...
Creatine: Much More Than a Muscle Builder
Bodybuilders, and indeed all athletes looking to secure the performance edge would have at least a passing knowledge of the ...
Taurine
Taurine is one of the best amino acids to help improve muscle soreness because it helps to push glutamate conversion ...
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Sushi-Inspired Turkey “Muffins”
2-4 Servings Note: Can be used as a snack or meal; double the recipe – these can be frozen! If ...
Buffalo-Style Chicken
Ingredients: 6 Tb coconut or gluten-free flour 1/4 tsp EACH salt, garlic powder, ground red pepper 2 lbs chicken breast ...
Chicken Stew with Persian Herbs (Ghormeh Sabzi)
4 Servings Notes: Difficulty Level: Moderate: This recipe is not difficult to do, but the steps and herbs in it ...
Traditional Roast Chicken
Note: If you have a large roasting pan, feel free to double this recipe – just adjust the cooking time ...
Thyme Honey (or Maple Syrup) Mustard Chicken Breast
2-4 servings Ingredients: 2 lb chicken breast, sliced in half or pounded thin 1 tsp paprika 1 tsp black pepper ...
Ground Beef, Pepper & Cabbage Stir Fry
Recipe Submitted by MI40X Ambassador JD Allen 2 Servings Ingredients: 1 lb ground beef 1 lb ground bison (or double ...
Barbecued Garlic Prawns (Shrimp)
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!
