MI40 Strength: Hypertrophy & Strength Periodization Programming – Part 1
Covered:
> Where does hypertrophy training fit into a strength athlete’s training cycle?
> The science of strength
> The 7 fundamental ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
The Essentials of Bodypart Specialization: Lat Training
There is, without a doubt, a no more difficult area of the body to develop muscle size and strength, than ...
How to Ensure Consistent Progression
Worried about overtraining? MI40 Top Gun Bryce Bahm is here with some simple steps you can take to byass the ...
Cholesterol Unmasked
Cholesterol. I think we can all agree that it may very well be one of the most feared nutrients in ...
MI40 Strength: Hypertrophy & Strength Periodization Programming – Part 2
The process of muscle growth is best stimulated with high volume using relatively moderate weights. But to get stronger faster, ...
Resistant Starch: Part 1 of 3 – What is it?
What if I told you there was a starch that increased insulin sensitivity, preserved muscle, and helped burn body fat? ...
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!
