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 ...
With an overwhelming amount of research demonstrating its benefits, ‘resistant starch’ blows away many of the sexier sounding supplements that ...
For all of us trying to reach the full potential of our health, it is important to be sure that ...
MI40 Strength Coach Adam Miller coming at you with an intro into the world of powerlifting... and how you can ...
In what situations should I take carbs pre-workout? There is no situation where you NEED pre-workout carbs, but there are ...
We've all seen the Bruce Lee-types, the small men with profound strength, and the contrary, muscle men that are all ...
There are essential fatty acids, and there are essential amino acids, but there are no essential carbohydrates – our body ...
Ingredients: 1 cup fennel root, cleaned and sliced thin 1 large cucumber (or 2 small), peeled (if desired) and sliced ...
4 Servings Ingredients: 2 lbs boneless, skinless chicken breasts, cubed 6-8 oz spinach 2 Tb low sodium soy sauce 2 ...
Recipe Submitted by MI40X Ambassador Cody Moxley *Add chicken or lean ground beef/turkey for a great muscle building meal! 2 ...
Note: Serves 1-2, but can easily be doubled. This soup freezes really well, so is great for making ahead of ...
2-4 Servings Ingredients: 2 lb chicken breast 1 Tb avocado or MCT oil 1 Tb each Dill, Pepper, Garlic Powder, ...
2-4 Servings
Ingredients:
2 lb chicken breast
1 onion, sliced
2 Tb curry powder, divided
1 tsp black pepper
1 tsp ginger
1 tsp paprika
2 Tb lime juice
1 can coconut milk
2 Tb coconut oil
Directions:
1. Heat 1 Tb coconut oil in a pan over medium heat.
2. Rub 1 Tb curry powder, pepper, ginger, paprika, and lime juice into chicken.
3. Add chicken to pan (working in batches and adding more oil if necessary) and cook for 5 minutes until starting to brown.
4. Flip chicken over and cook another 5-10 minutes or until done. Remove chicken and set aside.
5. Heat remaining coconut oil. Add onion and 1 Tb curry powder. Stir fry 2-3 minutes.
6. Reduce heat to low and add coconut milk, stirring occasionally. Heat through about 5 minutes.
7. Slice chicken and pour curry pan-sauce over the top. Serve with salad or other “free” vegetables.