Adapt, Overcome, and Progress: The Most Important Training Factor Revealed!
The Premise With repeated exposure to more and more demanding workouts, our muscles are forced to respond by becoming larger ...
The Premise With repeated exposure to more and more demanding workouts, our muscles are forced to respond by becoming larger ...
If you’re looking for a good recipe for fat storage, high insulin and high fat in the blood is the ...
In their eagerness to increase strength and build muscle, most devoted iron trainees will ceaselessly pound down the protein, carbs, ...
Our eating habits are dictated in part by the intricately-balanced process of hunger stimulation and inhibition which takes place within ...
What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...
In a startling feat of biological engineering, our body must involuntarily produce an array of chemicals to promote specific actions ...
Ingredients: 8 oz bacon 2 lb lean ground buffalo (ground beef works as well) 1 Tb coconut or mct oil ...
Makes enough marinade for 1 lb meat or vegetables Ingredients: 2 stalks lemongrass, finely chopped (or 2 Tb minced lemongrass) ...
INGREDIENTS 1⁄2 cup salad oil 1/3 cup red wine vinegar 1 tbsp lemon juice 1 tsp worcestershire sauce 1⁄2 tsp ...
2 Servings Ingredients: 1 fennel 1 onion 1 lb. chicken pieces (breast is ideal) ½ tsp salt ½ tsp thyme ...
Juice from one large red grapefruit, (or 1 whole, peeled and deseeded) 1 kiwi, peeled 1 tablespoon of ground flax ...
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.