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Top 40 Muscle-Building Foods

Protein 101 Those of you following any of my programs and / or striving to be a top bodybuilder or ...

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Creatine: Much More Than a Muscle Builder

Bodybuilders, and indeed all athletes looking to secure the performance edge would have at least a passing knowledge of the ...

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Taurine

Taurine is one of the best amino acids to help improve muscle soreness because it helps to push glutamate conversion ...

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What Times Should I Be Eating Carbohydrates?

There are essential fatty acids, and there are essential amino acids, but there are no essential carbohydrates – our body ...

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Tyrosine: An Adjunct to Intensity

Looking for lazer focus and unabated energy during tough workouts? Tyrosine could be the superamino you need to swoop in ...

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What Carbs Are Best For Gaining Muscle and Losing Fat?

Muscles store carbohydrates exclusively as glycogen, which is basically a long chain of glucose molecules linked together. The level of ...

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  • Vegetarian

Green Detox Juice

This recipe makes approximately two 8 ounce servings. 5 stalks of Kale or Spinach 3 Apples 1 Lemon 1 Cucumber ...

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Eggs Poached in Pepper “Salsa”

Note: The Pepper Salsa keeps really well, so make it the night before and use it for multiple breakfasts 🙂 ...

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Pan Seared Chicken with Tomato Broccoli Salad

4 Servings Difficulty Level: Easy   Notes: *All cooking times will vary based on your stovetop and the thickness of ...

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Chicken with Fennel and Onion Pan Sauce

2 Servings Ingredients: 1 fennel 1 onion 1 lb. chicken pieces (breast is ideal) ½ tsp salt ½ tsp thyme ...

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Egg White Omelet

Ingredients: coconut oil 1 small onion, finely chopped Salt 1 10-oz. package frozen chopped spinach, thawed (with all excess water ...

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Raspberry Muffins

Recipe Submitted by MI40X Ambassador Craig Preisendorf Makes 9-12 Muffins Ingredients: 4 oz Muscle Egg 1/2 scoop protein powder of ...

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Foolproof Hard-Boiled Eggs

Ingredients:

12 Eggs

Water

Note: “Rolling Boil” means the water is like a Jacuzzi or hot tub – the water is bubbling somewhat aggressively, though not to the point that it is splashing out of the pot.

“Simmer” means the water has a ripple going through the surface, but isn’t actually bubbling.

Directions:

  1. Pull eggs out of refrigerator and set on counter.
  2. Place a large pot of water onto stovetop set to high heat. Cover and bring to a rolling boil.
  3. Using a slotted spoon (or a pasta server works really well!), gently place eggs into the water. If any pop, the heat will ‘re-seal’ them almost instantly.
  4. Half cover pot (set the lid partly off the side so it won’t boil over), and allow to resume to a rolling boil. Once it has started boiling again, set timer to 10 minutes, lowering heat slightly to keep the water to a simmer.
  5. Once timer goes off, remove pot from stove and drain water. Add running cold water, and allow eggs to sit for 10 minutes.
  6. Drain, and crack to remove shells. Rinse eggs to eliminate any remaining shell pieces.
  7. Eat immediately, or store for up to 2 days.