MI40 Strength: Intro to Coach Adam, & Boss of Bosses Meet – Part 1
MI40 Strength Coach Adam Miller coming at you with an intro into the world of powerlifting... and how you can ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
When Can I Eat Junk While Dieting And Not Get Fat?
When it comes to “Junk” food. First we must clarify what “junk” is. Carbohydrates themselves for example don’t make you ...
Nutrient Deficiencies and How to Rectify Them
Vitamins and minerals are essential nutrients that help you maintain optimal health by regulating your metabolism, hormones, and aiding in ...
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 ...
In Pursuit of Perfection, Can We Change the Shape of Our Muscles?
Despite our muscle gains and the conditioning we are able to achieve, many of us remain unhappy with our physical ...
Putting The Dirty Bulk To Rest
You often hear the same questions no matter what gym setting you are in. What’s your max bench? What pre-workout ...
See More
Moussaka (Eggplant Lasagne)
6-10 servings, depending on portion size
Ingredients:
2 lb ground turkey, chicken, bison, and/or beef
1-2 Tb avocado or MCT oil, divided
1 jar tomato pasta sauce
1 eggplant, sliced into disks
1 onion, thinly sliced
6 oz preferred leafy greens
2 tsp each oregano, basil, dill, and thyme
1 tsp each black pepper, crushed red pepper
15 oz ricotta
3 Tb cornstarch, divided
2 eggs
1/4 c milk
1/2 c parmesan (or other hard cheese, grated)
Directions:
1. Preheat oven to 400 degrees.
2. Brown ground meat in a large fry pan until almost fully cooked. Drain excess fat.
3. Add pasta sauce, greens, and 1 Tb cornstarch to meat in the pan. Heat through so greens wilt slightly.
4. In a bowl, whisk ricotta, eggs, milk, 1/4 c parmesan, and remaining cornstarch.
5. Drizzle oil into the base of a casserole dish. Layer eggplant along base, overlapping if needed.
6. Spread onion over eggplant, then pour meat and sauce over both.
7. Pour/spread ricotta mixture over the meat, and sprinkle with remaining parmesan.
8. Bake for 45-60 minutes, or until veggies are cooked to desired level (check with a fork or knife).
