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 ...
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Resistant Starch: Super-Carb for Body Composition!
With an overwhelming amount of research demonstrating its benefits, ‘resistant starch’ blows away many of the sexier sounding supplements that ...
Do I NEED Carbs Pre-Workout?
In what situations should I take carbs pre-workout? There is no situation where you NEED pre-workout carbs, but there are ...
The Essentials of Bodypart Specialization: Chest Training
Let’s face it – seeking out the right information can be confusing whether you are a bodybuilder or just an ...
Interview Q&A Series with Ben: Intensity vs. Volume
Question: “Let’s say we have your average trainee who works out four of five times a week, working each bodypart ...
Glycine
Glycine is unique in that it is the most simple amino acid and makes a base-building block for many other ...
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Crock-Pot Salsa Chicken
Submitted by MI40 Nation Member Stephanie Ingredients: 3-4 lbs of boneless, skinless chicken breasts, chopped 4 large tomatoes, diced 1.5 ...
Szechuan Chicken
2 Servings Ingredients: 1 lb. chicken breast, cubed 1-2 bell peppers, sliced 1 c onion, chopped ½ inch piece of ...
Apple-Pie in a Bottle
1 scoop vanilla whey protein 1 cup almond milk 1 /4 cup cinnamon applesauce
Vietnamese Chicken Salad
2 Servings Ingredients: 1 lb. chicken breast, cooked: Can be cold (pre-cooked) or warm (freshly cooked) 1 large carrot, finely ...
Tuna Stuffed Tomatoes
Ingredients: 1 can tuna 2 tomatoes 1 Tb greek yoghurt 1 Tb favorite mustard 1 tsp hot sauce of choice ...
Mediterranean Tomato Sauce
Servings: 8 Prep Time: 30 mins INGREDIENTS 1 TBSP olive oil 2 medium onions, chopped 1 medium red bell pepper, ...
Asparagus & Bell Pepper Frittata
1-2 Servings (can double if you have a larger pan)
Ingredients:
6 eggs plus 2 egg whites (can adjust ratio based on macro requirements)
6 oz asparagus*, chopped into 2″ pieces
1 bell pepper*, sliced
1 Tb coconut or MCT oil
2 Tb parmesan or other hard cheese (optional)
1/2 tsp paprika
Salt and pepper
*Note: Feel free to experiment with different vegetables; just adjust cooking time accordingly.
Directions:
1. Preheat the oven to 425 degrees.
2. Gently whisk the eggs with paprika, salt and pepper.
3. Heat oil in an oven-proof saute pan over medium heat.
4. Add bell pepper and cook until starting to soften (2 minutes)
5. Add asparagus and cook another 2 minutes.
6. Pour the egg mixture over the vegetables and cook for a few minutes until the eggs start to set.
7. (Add parmesan) and move the pan into the oven.
8. Cook for another 5-10 minutes, or until center solidifies.
9. Serve immediately, or store for an additional day.
