Acetylcholine: Stimulating Mind and Body
Of the major neurotransmitters, acetylcholine just might be the most important from a muscle building standpoint. As a major neurotransmitter ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Hormonally Fuelling Hunger: How Ghrelin Stimulates Appetite
Our eating habits are dictated in part by the intricately-balanced process of hunger stimulation and inhibition which takes place within ...
Shopping Guidelines: Seafood
In the last two installments of this series, we laid out and explained concerns and guidelines for buying fruits, vegetables, ...
Supplement Shopping: Are You Getting What You Pay For?
In an industry largely built on shams and deception, how can you be sure you’re not wasting your hard-earned cash ...
Resistant Starch, part 2 of 3 – Where can I find it?
What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...
Testosterone: Understanding the Mechanisms Behind the “Alpha” Hormone
Everybody's familiar with testosterone, the grand daddy hormone most synonymous with both muscle and manhood. Today we provide a comprehensive ...
See More
Italian Pasta with Tuna
Ingredients:
1 box gluten free pasta (shells, elbows, etc)
1 Tbsp coconut or MCT oil, separated
3 cloves garlic, minced
4 cans Tuna (about 16-20 oz)
1/2 to 1 tsp chili flakes (adjust to taste)
1/2 tsp dill
2 lemons: Juice and Zest
1 cup peas (if frozen, defrost and rinse/ if canned, rinse and drain)
1/4 cup water or stock
1 bunch parsley, roughly chopped
1 tsp capers (optional)
Salt and Pepper to taste
Directions:
1. Cook pasta according to directions. When drained, toss with 1/2 Tb oil to prevent sticking.
2. In a large pan, heat 1/2 Tb oil over medium heat. Add garlic and saute 4-5 minutes (until light brown).
3. Add pasta, tuna, spices, lemon juice, zest, peas, and 1/4 cup water or stock. Heat through for 3-4 minutes.
4. Add parsley (and capers, if using) and toss gently. Season with salt and pepper and serve.
