Folic Acid – Is Your Body Using It Or Is It Benign?
First off, congratulations if you understood my pun. Folic acid or Folate is also known as vitamin B9. The name ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Occlusion Training: Lift Light to Mass Up
In matters physiological, the process of occlusion has largely negative connotations. Occlusion, meaning to shut off or obstruct, of a ...
Shopping Guidelines: Meat & Dairy
Grocery shopping can be a daunting task. Organic, cage-free, grass-fed, non-GMO, certified, fortified, petrified…there are so many choices and so ...
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 ...
Interview Q&A Series with Ben: Optimizing Focus & Energy Without Stimulants
Question: “What are neurotransmitters and why are they important? How can I optimize them to improve my training?” Your neurotransmitters ...
Seven Muscle Building Mistakes Exposed!
An ability to build thick layers of lean muscle indefinitely is one trait no bodybuilder will ever possess, despite any ...
See More
Curried Chicken & Apple Soup
2-4 Servings
Ingredients:
1 Tb butter
1 Tb avocado or MCT oil
2 lb chicken breast or thighs, cut into cubes
4 cups chicken stock
3 carrots, sliced
1 bell pepper, chopped
2 Granny Smith (tart green) apples, chopped
1 onion, chopped
2 Tb curry powder
1 tsp dried tarragon
1 tsp dried parsley
1 cup milk
2 Tb cornstarch
salt and pepper to taste
Directions:
1. Melt the butter and oil in a large pot over medium heat. Add onions, apple and chicken; brown for 5 minutes.
2. Add stock, carrots, bell pepper, and seasonings. Cover and bring to a low boil for about 15-20 minutes until chicken is fully cooked.
3. Turn heat to low. Whisk cornstarch and milk in a bowl, and slowly pour into the soup, stirring until thick (another 1-2 minutes). If soup is too thin, add a bit more milk and cornstarch. If too thick, add a bit of water.
4. Season to taste with salt and pepper. Serve immediately, or store up to 3 days.
