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 ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
What is the Ideal Breakfast?
As the old adage goes, breakfast is the most important meal of the day. Starting the day off right is ...
The Essentials of Bodypart Specialization: Arm Training
Training arms is so important to the common bodybuilder or fitness enthusiast that there is absolutely no shortage of information ...
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 ...
Taurine: Overlooked and Undervalued
This inexpensive amino brings with it increased testosterone production & recovery making it a valuable adtiion to your supplement stack. ...
Leucine: ‘THE’ Growth Switch!
Leucine is the most important of the BCAAs. When it comes to signaling muscle building (protein synthesis), Leucine is King ...
Showing Slide 1 of 7
See More
Mini Tuna Ricotta Cakes
Notes: These freeze really well; once they are formed into patties or meatballs, freeze immediately (don’t cook). To thaw, leave in refrigerator until thawed and cook as directed.
For a Higher Fat Version: Substitute full fat ricotta and whole egg.
Ingredients:
8 oz canned tuna (2 cans)
8 oz fat free ricotta
1 egg white
1 Tb minced onion
1/4 tsp dill
1/8 tsp white pepper
1/8 tsp lemon pepper
1 tsp hot sauce
1 Tb coconut flour (or other gluten free flour)
1/4 cup gluten free breadcrumbs
Directions:
1. Combine all ingredients in a large bowl and mix gently. Let sit 10 minutes so flavors can combine.
2. Divide into desired-size patties or ‘meatballs’ – I find 2-2.5oz allows them to stick together really well.
3. Bake at 350 for 30-35 minutes.
