• All
  • Back / Lats
  • Biceps
  • Chest
  • Coaches Corner
  • Delts
  • Exercise Execution
  • Hormones & Physiology
  • Legs
  • Nutrition
  • Premium Articles
  • Supplements
  • Training
  • Triceps

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, ...

Read More

Resistant Starch: Super-Carb for Body Composition!

With an overwhelming amount of research demonstrating its benefits, ‘resistant starch’ blows away many of the sexier sounding supplements that ...

Read More

The Serotonin Advantage

In a startling feat of biological engineering, our body must involuntarily produce an array of chemicals to promote specific actions ...

Read More

Do I NEED Carbs Post-Workout?

Post-training is your most insulin sensitive time of day and the time when your body can use carbs the most ...

Read More

The Path to Insulin Sensitivity

One of the most frustrating and damaging metabolic conditions a person can have is insulin resistance. On one end, insulin ...

Read More

Testosterone: Naturally Raising T-Levels to Awaken the Alpha

In the pursuit to naturally increase T-levels, many have turned to testosterone boosters. Today we address their validity, while laying ...

Read More
  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.