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 ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
How to Ensure Consistent Progression
Worried about overtraining? MI40 Top Gun Bryce Bahm is here with some simple steps you can take to byass the ...
Estrogen: Hormone From Hell Or Essential For Health?
Mention the term ‘steroid hormone’ to most beginner bodybuilders and they may assume you are talking about the most coveted ...
Chelation & Why It’s Important for Mineral Supplementation
Minerals like zinc and magnesium are necessary for us to properly use energy, detoxify our bodies, and hundreds of other ...
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. ...
Super-Mineral Magnesium: Essential for Muscle Gains and more…
In their eagerness to increase strength and build muscle, most devoted iron trainees will ceaselessly pound down the protein, carbs, ...
See More
BPak’s Favorite Burgers from Chef Maxine
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.
