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Shopping Guidelines: The Nutrition Label Quandary – Are you Being Deceived?

Is marketing B.S & deceptive food labelling costing you your health & slamming the breaks on your progress? We give ...

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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, ...

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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 ...

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How High Body-Fat Makes You Fatter

The problem with body fat is that when you start to accumulate it in large quantities (more than 20lbs), it ...

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Folic Acid – Is Your Body Using It Or Is It Benign?

First off, congratulations if you understood my pun.  Folic acid or Folate is also known as vitamin B9.  The name ...

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The Biology of Fat Loss Mechanics – Part 3

By Roland Pankewich Read Part 1 HERE Read Part 2 HERE So far we have outlined some basic principles that ...

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“What’s in the Kitchen?” Curry

No matter how prepared I try to be, occasionally I have to throw together a last-minute meal. This is why its always a good idea to keep a supply of “staples” always on hand. Feel free to change the protein or vegetables based on what you have to use.

Ingredients:
1 bag (about 2 lbs) frozen peeled shrimp
1 bag (1 lb) frozen peas & carrots
1 can coconut milk
1/2″ piece ginger, minced
3-4 cloves garlic, minced, or 1-2 tsp garlic powder
1 Tb yellow curry powder

Directions:
1. Bring a pot of slightly salted water to boil. Add shrimp and cook through (about 5 minutes).
2. Remove from heat and drain, rinsing slightly to remove excess salt residue.
3. Set pan back on low heat and add remaining ingredients.
4. Heat through** (about 5 minutes) and serve immediately, or keep for 1 more day.
**Note: Coconut milk can curdle if “boiled” so keep the heat on low and stir occasionally.