Supplement Shopping: Are You Getting What You Pay For?
In an industry largely built on shams and deception, how can you be sure you’re not wasting your hard-earned cash ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Should My Calories Be The Same On Arm Day and Leg Day?
Energy expenditure can vary greatly from large muscle groups to small muscle groups. This is evident easily by the poundage ...
The Serotonin Advantage
In a startling feat of biological engineering, our body must involuntarily produce an array of chemicals to promote specific actions ...
What are Prebiotics and Probiotics and Why do They Matter?
Bloated stomach? Endless flatulence? Wicked diarrhoea? Believe it or not, you don’t have to live with these symptoms. Ever wonder ...
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 ...
What Carbs Are Best For Gaining Muscle and Losing Fat?
Muscles store carbohydrates exclusively as glycogen, which is basically a long chain of glucose molecules linked together. The level of ...
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).
