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 ...
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Hack Your Sleep for Faster Results
In today’s society, emphasis is placed on work and productivity over anything else. This could mean sacrificing quality of nutrition ...
MCT’s versus LCTs: Which are best for boosting performance and burning fat?
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What 10 foods should I avoid if I want to get shredded?
1. Margarine Not because it’s a fat. Real butter from grass fed cows is high in fats (good fats) like ...
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The BEST Protein Pancakes
Submitted by MI40 Nation Member Stephanie Ingredients: 1/2 c cottage cheese 1/2 c egg whites 1/2 c oats Directions: 1. ...
Chicken Stew with Persian Herbs (Ghormeh Sabzi)
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Green Mango and Papaya Salad
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Protein-Powered Lemonade
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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!
