The Importance of Fibre for Bodybuilders
The importance of fibre as an essential nutrient is often overlooked and the daily requirements of obtaining enough presents a ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
The Effects of Carbohydrates on Insulin – Part 3: Post Workout Carbohydrates
What you need to know in review: Carbs have a direct effect on the release of insulin Insulin is considered ...
Myofibrillar vs. Sarcoplasmic Hypertrophy: Two Ways to Grow
We've all seen the Bruce Lee-types, the small men with profound strength, and the contrary, muscle men that are all ...
What Times Should I Be Eating Carbohydrates?
There are essential fatty acids, and there are essential amino acids, but there are no essential carbohydrates – our body ...
Cinnamon: The Surprising Spicy Advantage Sitting on your Shelf
Cinnamon, one of the most undervalued, underestimated, and under-appreciated supplements around. When taken at effective doses, it packs a very ...
What Is The Fastest Way to Lose 10lbs of Fat?
The first thing to discuss here is what it really is to lose 10lbs of pure fat. Most people lose ...
See More
Crab-Stuffed Sole (or Tilapia)
Perfect for a ‘date night’ at home 🙂
Ingredients:
6-8 Sole or Tilapia filets
6 oz crab meat
1 egg, scrambled with a fork
1 Tb greek yoghurt
1 tsp Worcestershire
1 tsp mustard
1 tsp Old Bay
1 tsp dill
1 tsp cayenne powder
2 Tb Almond (or other gluten free) flour
1/2 Tb coconut or MCT oil
2 garlic cloves, minced
8 oz fish or veggie stock
Round piece of parchment paper, cut to size of pan and rubbed with 1 tsp butter.
2 tsp cornstarch
Directions:
1. Preheat oven to 325 degrees.
2. Clean crab and check for shells. Combine with egg, yoghurt, seasonings, and almond flour. Mix gently with your fingers to make a rough paste.
3. Heat oil in a pan over medium heat. Add garlic and saute for 2-3 minutes. Remove from heat.
4. Place a heaping spoon of crab-mix onto each filet, and gently roll.
5. Place rolled up filets into pan, seam-side down. Add stock and bring to a low simmer.
6. Cover with buttered parchment “lid”, folding gently around outside of fish.
7. Place in oven for approximately 10-15 minutes, until fish is fully cooked.
8. Remove fish from pan and set aside. Return pan to heat and reduce stock by 1/2.
9. Whisk in cornstach and allow to simmer 2-3 minutes until thick. Pour over fish and serve.
