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BCAA’s

In terms of exercise performance and recovery, few amino acids get the notable mention that BCAA’s do.  While glutamine is ...

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MI40 Strength: Hypertrophy & Strength Periodization Programming – Part 1

Covered:
> Where does hypertrophy training fit into a strength athlete’s training cycle?

> The science of strength

> The 7 fundamental ...

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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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What fats are best for gaining muscle and losing fat?

When it comes to body composition omega-3s are the top fat to consume. Unfortunately for most we get far too ...

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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 ...

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muscle fiber anatomy

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 ...

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Chicken Praram

Servings: 4   Ingredients: 2 lb boneless, skinless chicken breast, diced 1 onion 1 Tb coconut oil 16 oz (1-2 ...

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Protein-Powered Lemonade

1 scoop whey protein 1 cup almond milk 1 packet Crystal Light lemonade

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Tomato & Zucchini Pie

Note: Add chopped, cooked ham or chicken to the zucchini mixture if you want to add extra protein Ingredients: 1 ...

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Green Detox Juice

This recipe makes approximately two 8 ounce servings. 5 stalks of Kale or Spinach 3 Apples 1 Lemon 1 Cucumber ...

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Moussaka (Eggplant Lasagne)

6-10 servings, depending on portion size Ingredients: 2 lb ground turkey, chicken, bison, and/or beef 1-2 Tb avocado or MCT ...

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Buffalo with Brussel Sprouts and Bacon

Ingredients: 8 oz bacon 2 lb lean ground buffalo (ground beef works as well) 1 Tb coconut or mct oil ...

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Fish en Papillote (Fish in Parcel)

Servings: 2

Note:

This recipe requires a bit of finesse and practice, but once you’ve done it successfully, it becomes a quick and easy recipe for dinner, or even for a date night. You don’t want to overcook the fish, so cooking time can be a bit of a gamble until you get the hang of it. Experiment with other vegetables and seasonings to create your own meal in a parcel. Enjoy!

Ingredients:

(2) 6-8 oz filets of favorite fish (bass works extremely well here)

1 small onion, sliced

1 leek, white part thinly sliced (discard the green portion)

1 bell pepper, sliced

2 Tb avocado or mct oil, divided

1 Tbs lemon juice

3 Tbs water or stock

2 large pieces of parchment paper, cut into circles large enough for fish pieces

Directions:

1. Preheat oven to 400 degrees.

2. Heat 1 Tb oil in a pan over medium heat.

3. Add onion, leek, and bell pepper to pan, and cook for 3-4 minutes to soften.

4. Lay out parchment paper circles on oven-proof tray. Fold in half and open flat.

5. Spread half of onion mixture onto one side of each of parchment paper, leaving room to fold shut.

6. Place slices of fish on top of onion mixture. Drizzle with oil, lemon juice, and dill.

7. Carefully fold parchment in half, and starting at bottom, roll/fold parchment to seal, working towards top. It will need to seal completely so liquid cant escape – this might take a few tries.

8. Before sealing completely, add 1 1/2 Tb water to each parchment pouch. Fold closed.

9. Place tray in oven and cook for 5-8 minutes, depending on thickness of fish. Note: Pouch will expand in oven from the steam – be extremely careful when opening!

10. Serve immediately. Can keep for 1 day, but doesn’t reheat well.