“Fructose makes you Fat!”… Credible Concern or Widespread Alarmism?
Is fructose REALLY an enemy to fat loss? Does this particular type of sugar REALLY impact body composition to any ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
Vitamins: The Forgotten Factor Holding You Back
Even a slight vitamin deficiency can halt muscle gain in its tracks... the scary thing is, you're probably deficient already! ...
The Essentials of Bodypart Specialization: Hamstring and Glute Training
In preparation for writing this article, I wanted to see what exactly was written out on the web when it ...
Ghrelin: The “Bad” Hunger Hormone
Part 2 of good cop versus bad cop in the fat loss hunger wars - this time we’ll focus on ...
Satellite Cells and Muscle Growth
Satellite Cell Activation: A Necessary Muscle Growth Component… How You Can Stimulate Yours for Maximum Muscle Gains! The regenerative, healing ...
Putting The Dirty Bulk To Rest
You often hear the same questions no matter what gym setting you are in. What’s your max bench? What pre-workout ...
Showing Slide 1 of 7
See More
Eggs Poached in Pepper “Salsa”
Note: The Pepper Salsa keeps really well, so make it the night before and use it for multiple breakfasts 🙂
Ingredients:
1 Tb MCT or avocado oil, divided
1 onion, diced
1 pasilla pepper, diced (use jalapeno if you want a spicier version)
1 bell pepper, diced
4 large tomatoes, diced
1 Tb tomato paste or ketchup
1 tsp lime juice
1/2 tsp cumin
1/2 tsp dried cilantro or 1/4 cup fresh
4 to 6 Eggs
Pepper Salsa Directions:
1. Heat 1/2 Tb oil in a large pan over medium heat.
2. Add onion and peppers and saute for 4-5 minutes.
3. Add remaining ingredients (EXCEPT EGGS) and cook for 4-5 minutes, stirring occasionally.
Poached Eggs Directions:
Note: Directions are for cooking TWO batches of 2-3 eggs. Feel free to adjust based on your desired meal size.
1. Heat 1/4 to 1/2 Tb oil in a medium pan over medium heat.
2. Add 1/2 of Pepper salsa mixture and allow to heat through for 4-5 minutes.
3. Make 2 or 3 “wells” in the sauce and crack an egg into each.
4. Cover and reduce heat to low. Cook for 5-10 minutes, or until eggs reach desired “done-ness”.
5. Serve immediately and enjoy!
