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Despite our muscle gains and the conditioning we are able to achieve, many of us remain unhappy with our physical ...
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Ingredients: 1 box gluten free pasta (shells, elbows, etc) 1 Tbsp coconut or MCT oil, separated 3 cloves garlic, minced ...
Recipe Submitted by MI40X Ambassador Craig Preisendorf 1 Serving Ingredients: 8 oz cooked organic Chicken breast, sliced 2 cups organic ...
Servings: 2 Note: This recipe requires a bit of finesse and practice, but once you’ve done it successfully, it becomes ...
Ingredients: 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chilli powder 1 ...
1 scoop vanilla protein 1 peach pitted 5 medium strawberries (fresh or frozen) 2 teaspoons chia seeds, soaked for 10 ...
Ingredients: 1 can tuna 2 tomatoes 1 Tb greek yoghurt 1 Tb favorite mustard 1 tsp hot sauce of choice ...
4 Servings
Ingredients:
2 lb chicken breast, cubed (can substitute fish or other meat)
1 onion, diced
1 bunch parsley, chopped
Zest from 2 Lemons
Juice from 1 Lemon
1 Tb turmeric
1 tsp cayenne pepper
1 Tb coriander
2 Tb avocado or MCT oil, divided
1 c lentils
2 c chicken stock
8 oz spinach or other leafy greens
1 bunch cilantro, chopped
1 bunch mint, chopped
1 Tb apple cider vinegar
1/2 c greek yoghurt
2-4 c rice
Directions:
1. Combine chicken, parsley, lemon rind & juice, spices, onion, and 1 Tb oil in a large bowl.
2. Heat pan over medium high heat. Pan-fry chicken (in batches if necessary) until brown.
3. Heat stock in a pan over medium and bring to a boil. Add lentils and cook through (about 8-10 minutes).
4. Drain lentils and transfer to a large bowl. Add the chicken, spinach, cilantro, mint, vinegar, and remaining oil.
5. Mix chicken and lentil mixture gently, and serve over rice.