Chelation & Why It’s Important for Mineral Supplementation
Minerals like zinc and magnesium are necessary for us to properly use energy, detoxify our bodies, and hundreds of other ...
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Fat Loss: What Happens & How It Works (Part 1)
Fat loss is the ever-elusive conquest of anyone and everyone who is into health and fitness. Observationally I also think ...
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 ...
The Effects of Carbohydrates on Your Workout – Part 1: Pre Workout
For many of us, carbohydrates seem to be the most important and most debated macronutrient when speaking on building muscle. ...
The Essentials of Bodypart Specialization: Chest Training
Let’s face it – seeking out the right information can be confusing whether you are a bodybuilder or just an ...
The Glycemic Index: Useful or Useless?
Popularized in the mainstream media & bodybuilding world, how does the G.I of a food actually apply when seeking physique ...
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Chicken Chermoulla with Lentils & Rice
4 Servings Ingredients: 2 lb chicken breast, cubed (can substitute fish or other meat) 1 onion, diced 1 bunch parsley, ...
Nutritious & Delicious Shake
1 scoop vanilla protein 1 peach pitted 5 medium strawberries (fresh or frozen) 2 teaspoons chia seeds, soaked for 10 ...
Devilled Eggs
Ingredients: 18 eggs, hardboiled and cooled 1 c greek yoghurt 2 Tb yellow mustard 1 bunch chives, finely chopped (optional) ...
Chocolate Cheesecake Pudding
Tastes just like chocolate cheesecake, without the guilt! Ingredients: 2 c greek yoghurt 1/2 scoop chocolate casein protein 1/2 scoop ...
Rib Dry Rub
Ingredients: 1 tablespoon cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon chilli powder 1 ...
Homemade Salsa
Note: This can be made and served immediately, but the flavors are best after a day or two! Try serving ...
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.
