Pain Versus Gain: What is Delayed Onset Muscle Soreness, & do we need it to Grow?
Most hard working bodybuilders, from rank beginner to seasoned pro, will experience some degree of training-related muscle soreness. Whether experienced ...
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How to Bench for a MASSIVE Chest (Hint… you’re doing it wrong!)
Are the results of your bench pressing, sore shoulders & a flat chest? Time to do things right. Here Ben ...
Cholesterol Unmasked
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Beta-Alanine: Tingle Your Way to a Better Body
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Resistant Starch, part 2 of 3 – Where can I find it?
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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 ...
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Baked Scotch Eggs
Servings: 4-8 Note: Scotch Eggs are a great change of pace from plain eggs. They tend to be a bit ...
Beef and Broccoli
Ingredients: 1 lb lean beef, thinly sliced 1 lb broccoli, broken down into small pieces 1 yellow or white onion, ...
Egg Salad
2 Servings Ingredients: 18 hard-boiled eggs 1/2 purple (red) onion 1/2 cup Greek yoghurt 2 Tb mustard 1 Tb Hot ...
Baked Chicken Pizza
Recipe Submitted by MI40X Ambassador Mark Hope 1 Serving (but easily doubled!) Ingredients: 1 chicken breast, filleted or sliced thin ...
Tuna “Nicoise-Style” Salad
1-2 Servings *Note: Tuna Nicoise typically contains nicoise olives & eggs (fat) as well as potato (carb). If you prefer ...
Curried Chicken & Apple Soup
2-4 Servings Ingredients: 1 Tb butter 1 Tb avocado or MCT oil 2 lb chicken breast or thighs, cut into ...
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!
