Metabolic Flexibility: What It Is, and How Can You Improve Yours!
The ability to switch between glucose and fats (our two major energy sources) based on the foods we consume and ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
Resistant Starch: Super-Carb for Body Composition!
With an overwhelming amount of research demonstrating its benefits, ‘resistant starch’ blows away many of the sexier sounding supplements that ...
How High Body-Fat Makes You Fatter
The problem with body fat is that when you start to accumulate it in large quantities (more than 20lbs), it ...
Overtraining? Signs You May Need to Take a Rest Day
When is rest for the wicked but a necessity for gains? We let the science do the talking...
MI40 Strength: Hypertrophy & Strength Periodization Programming – Part 1
Covered:
> Where does hypertrophy training fit into a strength athlete’s training cycle?
> The science of strength
> The 7 fundamental ...
BCAA’s
In terms of exercise performance and recovery, few amino acids get the notable mention that BCAA’s do. While glutamine is ...
Showing Slide 1 of 7
See More
Braised Chicken and Kale
2-4 Servings
Ingredients:
4 chicken leg quarters or chicken breast rib Sections
2 Tb coconut or MCT oil, divided
1/4 c coconut (or other gluten free) flour
1/2 tsp black pepper
1/2 tsp oregano
6 cloves garlic, minced
16 oz kale, rough chopped
1 can diced tomatoes (fire roasted, or with jalapeno will add extra flavor)
16 oz chicken broth
Directions:
1. Preheat oven to 325 degrees.
2. Heat 1 Tb coconut oil in an oven-proof pot (Dutch oven) over medium-high heat.
3. Sprinkle chicken pieces with pepper, oregano and flour.
4. Add chicken to pan; cook 2-3 minutes on each side until brown. Depending on the size of the pan, you might need to work in batches. Remove chicken and set aside.
5. Add remaining coconut oil to the pan, along with the garlic. Cook 2 minutes, until starting to brown.
6. Add kale, tomatoes, and broth. Stir through and bring to a boil.
7. Add chicken to pot, cover, and move to the oven. Bake for 45 minutes to 1 hour, or until chicken is cooked through.
