“Fructose makes you Fat!”… Credible Concern or Widespread Alarmism?
Is fructose REALLY an enemy to fat loss? Does this particular type of sugar REALLY impact body composition to any ...
Premium Recipes
Trending
- All
- Hormones & Physiology
- Nutrition
- Supplements
- Training
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 ...
Top 40 Muscle-Building Foods
Protein 101 Those of you following any of my programs and / or striving to be a top bodybuilder or ...
Fast Twitch vs. Slow Twitch: Fated For Gains?
Building the Perfect Beast - How Our Fast and Slow Twitch Muscle Fibers Determine Athletic Success...
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 ...
Lactic Acid: The Power of the BURN!
The ‘BURN’... both masochistically loved and hated at the same time. We’ve all felt it. We’ve all heard varying opinions ...
See More
Split Pea Soup
Note: Serves 1-2, but can easily be doubled. This soup freezes really well, so is great for making ahead of time.
Protein Options: Add your favorite protein source to give an extra dose of protein to this rib-warming soup. Tofu, chicken, pork, ham, or bacon all work wonderfully well!
Ingredients:
8 oz split peas (for best results, soak overnight in cold water)
2 cups reduced-sodium vegetable stock
1/2 tsp thyme
1 bay leaf (optional)
1/4 tsp pepper (white or black)
Directions:
1. Bring stock to a boil in a large saucepan.
2. Add peas (drained) and seasonings (and protein options).
3. Cook for about 30 minutes.
4. Working in batches if necessary, transfer soup to a blender and pulse at low speed for 10-20 seconds. Be careful though – the heat will cause pressure to build in the blender, so make sure not to fill the blender more than 1/3 of the way full or the top might blow (speaking from a very messy experience!).
5. Serve immediately, or store for up to 3 days.
Note: If freezing, allow to cool fully in the refrigerator, then freeze. Enjoy!
