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, ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
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 ...
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 ...
Interview Q&A Series with Ben: Time Under Tension
Question: “Is there an optimal amount of Time Under Tension (TUT) to shoot for each set?” When trying to maximize ...
Norepinephrine: For One Last Rep
Picture yourself cranking out a heavy set of squats, your training partner counting down as rep number 20 of an ...
The Biology of Fat Loss Mechanics – Part 2
By Roland Pankewich If you have read the first installment (Read Part 1 Here) you were introduced to the idea ...
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.
