MI40 Strength: Intro to Coach Adam, & Boss of Bosses Meet – Part 2
In case you missed it, catch Part 1 here. Now, during my prep for this meet I had the best training ...
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The Importance of Fibre for Bodybuilders
The importance of fibre as an essential nutrient is often overlooked and the daily requirements of obtaining enough presents a ...
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 ...
MCT’s versus LCTs: Which are best for boosting performance and burning fat?
Not all fats are created equal. Put simply, there are good fats and bad fats: the so called unsaturated and ...
Myofibrillar vs. Sarcoplasmic Hypertrophy: Two Ways to Grow
We've all seen the Bruce Lee-types, the small men with profound strength, and the contrary, muscle men that are all ...
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 ...
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Chicken with Fennel and Onion Pan Sauce
2 Servings Ingredients: 1 fennel 1 onion 1 lb. chicken pieces (breast is ideal) ½ tsp salt ½ tsp thyme ...
Nutritious & Delicious Shake
1 scoop vanilla protein 1 peach pitted 5 medium strawberries (fresh or frozen) 2 teaspoons chia seeds, soaked for 10 ...
Simple Kale Side Dish
4 Servings Difficulty Level: Easy Ingredients: 1-2 Bunches Kale (or other “tough” leafy green) 1 Bell Pepper 1 Onion 1 ...
Chicken Dry Rub
Ingredients 1/2 cup paprika 1-3 tablespoons cayenne pepper (depending on your hot preference) 5 tablespoons freshly ground black pepper 6 ...
Protein Pina-Colada
1 scoop vanilla whey protein ¼ cup fresh pineapple and ½ cup pineapple juice ½ cup coconut water
Mediterranean Stuffed Burgers
4-8 Servings Ingredients: 4 lbs ground meat (Choose from chicken, turkey, beef, lamb, bison, or a combination!) 2 eggs 4 ...
Barbecued Garlic Prawns (Shrimp)
Servings: 2-4 (easily doubled!)
Ingredients:
1 bag (2 lb) frozen uncooked, peeled, deveined shrimp with tail on*
* If you can’t find peeled; just defrost and remove shell!
2 Tbs coconut, avocado or MCT oil
4 cloves garlic, minced
1/2-inch piece ginger, minced
1 tsp paprika
1 tsp dried basil (or other spice)
*Skewers for cooking (or cook on a barbecue-grill tray)
Directions:
1. Defrost shrimp in refrigerator or under running water. Drain, rinse, and place in a gallon size
Ziploc-type bag (makes clean up easier; if not available, just use a large bowl).
2. Add remaining ingredients and mix gently with hands. Let marinade for 15 minutes, up to 12 hours.
3. Drain shrimp, and place onto skewers – don’t crowd or they won’t cook as well!
4. Prep grill and barbecue 2-3 minutes on each side, or until shrimp turns dark pink/orange.
5. Serve immediately. Can keep for up to 2 days, but these tend to dissapear quite quickly!
