The Essentials of Bodypart Specialization: Quad Training
It is important to keep in mind that these 10 key suggestions for Quad training will fly in the face ...
It is important to keep in mind that these 10 key suggestions for Quad training will fly in the face ...
Bodybuilders and other fitness-minded folk are for the most part considered to be a healthy bunch. Well balanced nutrition, regular ...
Question: “Let’s say we have your average trainee who works out four of five times a week, working each bodypart ...
Even a slight vitamin deficiency can halt muscle gain in its tracks... the scary thing is, you're probably deficient already! ...
We’ve all been there. You’re in the gym busting your ass everyday, your diet is on point and you’re making ...
Imagine an image such as this…. You are in your car heading to the gym to train today. You have ...
Recipe Submitted by MI40X Ambassador Craig Preisendorf Makes 9-12 Muffins Ingredients: 4 oz Muscle Egg 1/2 scoop protein powder of ...
4 Servings Difficulty Level: Easy Notes: *Works for any ground meat: ground chicken, turkey, beef, bison * goes great ...
Servings: 2 Note: This recipe requires a bit of finesse and practice, but once you’ve done it successfully, it becomes ...
2-4 Servings Ingredients: 4 chicken leg quarters or chicken breast rib Sections 2 Tb coconut or MCT oil, divided 1/4 ...
Submitted by MI40 Ambassador Leyla Bruderlin 1 Serving (easily doubled) Ingredients: 1/2 c gluten free rolled oats, ground 3 egg ...
Submitted by MI40 Nation Member Stephanie Ingredients: 2 Tb coconut oil 1 Tb of PB2 or natural peanut butter 1/2 ...
Ingredients:
2 cans tuna (about 8-10oz)
1 can white beans (rinsed thoroughly and drained)
1 tomato, diced
1/2 purple onion, chopped
1/4 cup fresh parsley, roughly chopped
1 Lemon, juiced
Salt and Pepper to taste
Directions:
1. Combine all ingredients in a large bowl and toss gently.
2. Season to taste with salt and pepper.
Note: This can be eaten immediately, but if you let it sit for an hour (or more), the flavors combine really well.