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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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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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Leptin: How Your Body Fat Influences Appetite

When starting a diet, have you ever wondered why exactly hunger and cravings suddenly sky rocket? Obviously a reduced food ...

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The Glycemic Index: Useful or Useless?

Popularized in the mainstream media & bodybuilding world, how does the G.I of a food actually apply when seeking physique ...

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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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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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  • Vegetarian

Chicken Chermoulla with Lentils & Rice

4 Servings Ingredients: 2 lb chicken breast, cubed (can substitute fish or other meat) 1 onion, diced 1 bunch parsley, ...

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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 ...

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Lentil & Quinoa Soup

Ingredients: 1/2 Tb coconut oil 3-4 cloves garlic, minced 1 large onion, chopped 2 carrots, chopped 2 stalks celery 2 ...

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Chicken & Pasta with Greens

Recipe Submitted by MI40X Ambassador Craig Preisendorf 1 Serving Ingredients: 8 oz cooked organic Chicken breast, sliced 2 cups organic ...

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Protein Buster Shake

1 scoop vanilla protein  sliced Pineapple 1 Banana 1 cup spinach 1 tsp fish oil sliced Papaya Water

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Not-Your-Average Pot Roast

Ingredients: 3 lb beef roast Rub: 2 Tb gluten free Worcestershire sauce 1 Tb avocado or MCT oil 2 Tb ...

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Italian Pasta with Tuna

Ingredients:
1 box gluten free pasta (shells, elbows, etc)
1 Tbsp coconut or MCT oil, separated
3 cloves garlic, minced
4 cans Tuna (about 16-20 oz)
1/2 to 1 tsp chili flakes (adjust to taste)
1/2 tsp dill
2 lemons: Juice and Zest
1 cup peas (if frozen, defrost and rinse/ if canned, rinse and drain)
1/4 cup water or stock
1 bunch parsley, roughly chopped
1 tsp capers (optional)
Salt and Pepper to taste

Directions:
1. Cook pasta according to directions. When drained, toss with 1/2 Tb oil to prevent sticking.
2. In a large pan, heat 1/2 Tb oil over medium heat. Add garlic and saute 4-5 minutes (until light brown).
3. Add pasta, tuna, spices, lemon juice, zest, peas, and 1/4 cup water or stock. Heat through for 3-4 minutes.
4. Add parsley (and capers, if using) and toss gently. Season with salt and pepper and serve.