Just Burning Calories Does NOT Cause Long-Term Weight Loss
What if I told you that most exercise does not cause long term weight loss? This is a secret the ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
Partner Up!
In this day and age, exercise and general health have become not only a trend but a necessity. Townships and ...
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 ...
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 are Prebiotics and Probiotics and Why do They Matter?
Bloated stomach? Endless flatulence? Wicked diarrhoea? Believe it or not, you don’t have to live with these symptoms. Ever wonder ...
MCT’s versus LCTs: Which are best for boosting performance and burning fat?
Not all fats are created equal. Put simply, there are good fats and bad fats: the so called unsaturated and ...
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.
