Supplement Shopping: Are You Getting What You Pay For?
In an industry largely built on shams and deception, how can you be sure you’re not wasting your hard-earned cash ...
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Pain Versus Gain: What is Delayed Onset Muscle Soreness, & do we need it to Grow?
Most hard working bodybuilders, from rank beginner to seasoned pro, will experience some degree of training-related muscle soreness. Whether experienced ...
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Deconstructing Dopamine
In the quest for the perfect physique, hormones often take center stage. Testosterone, estrogen, cortisol, insulin…they get all the glory ...
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Buffalo with Brussel Sprouts and Bacon
Ingredients: 8 oz bacon 2 lb lean ground buffalo (ground beef works as well) 1 Tb coconut or mct oil ...
Thai Salad Dressing
Ingredients: 3 Limes, Juiced 1 packet stevia 1 Tb honey 2 Tb rice vinegar 1 Tb soy sauce ½ inch ...
Baked Chicken Pizza
Recipe Submitted by MI40X Ambassador Mark Hope 1 Serving (but easily doubled!) Ingredients: 1 chicken breast, filleted or sliced thin ...
Rib Dry Rub
Ingredients: 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chilli powder 1 ...
Homemade Salsa
Note: This can be made and served immediately, but the flavors are best after a day or two! Try serving ...
Mediterranean Chicken Stew
2-4 Servings Ingredients: 2 lb chicken breast or thighs, cut into cubes 2 Tb avocado or MCT oil 1 onion, ...
Chicken with Fennel and Onion Pan Sauce
2 Servings
Ingredients:
1 fennel
1 onion
1 lb. chicken pieces (breast is ideal)
½ tsp salt
½ tsp thyme
½ tsp sage
½ tsp white pepper (can substitute black)
1 c chicken (or vegetable) stock
1 Tb lemon juice
½ Tb coconut oil
Directions:
1. Prepare fennel by slicing off and discarding stalks and retaining the bulb.
2. Chop fennel bulb and onion into slices.
3. Heat coconut oil in a pan over medium high heat. Add seasonings to coconut oil and allow to heat through for 10 seconds.
4. Add chicken to the pan and cook for 4-5 minutes (until brown). Flip and continue cooking until chicken is completely done (5-10 minutes, depending on thickness).
5. Remove chicken from pan and set aside.
6. Add onion and fennel to the pan over medium heat (add a touch more oil if necessary).
7. Sauté for 2-3 minutes until onion starts to caramelize.
8. Add in lemon juice and stock, and use spatula to deglaze the pan (scrape brown bits up – they are full of flavor). Let liquid reduce for 3-4 minutes.
9. Serve chicken, pouring fennel-onion mixture over the top.
