The Biology of Fat Loss Mechanics – Part 3
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...
You often hear the same questions no matter what gym setting you are in. What’s your max bench? What pre-workout ...
The ‘BURN’... both masochistically loved and hated at the same time. We’ve all felt it. We’ve all heard varying opinions ...
Grocery shopping can be a daunting task. Organic, cage-free, grass-fed, non-GMO, certified, fortified, petrified…there are so many choices and so ...
In their eagerness to increase strength and build muscle, most devoted iron trainees will ceaselessly pound down the protein, carbs, ...
Whey protein has been used in one form or another for at least 300 years, yet it has taken until ...
Ingredients: 2 Tb lemon juice plus extra for serving 3 cloves garlic, minced 1/8 tsp sugar 1/2 c gluten free ...
– 1 ½ cups chocolate whey protein – 2tbsp almond milk – 12oz of soft tofu (silken) – ½ cup ...
Servings: 2 Prep Time: 15 mins INGREDIENTS 1/2 lb boneless chicken breast, thinly sliced 2 cups chicken stock 1 cup ...
INGREDIENTS 2 scoops of vanilla whey protein 2 cups coconut milk 2 cups pineapple chunks 2 tsp vanilla extract cup ...
No matter how prepared I try to be, occasionally I have to throw together a last-minute meal. This is why ...
1 scoop vanilla whey protein 1 cup almond milk ¼ cup strawberries ¼ cup blueberries
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.