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Our eating habits are dictated in part by the intricately-balanced process of hunger stimulation and inhibition which takes place within ...
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Top 40 Muscle-Building Foods
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The Path to Insulin Sensitivity
One of the most frustrating and damaging metabolic conditions a person can have is insulin resistance. On one end, insulin ...
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Vietnamese Chicken Salad
2 Servings Ingredients: 1 lb. chicken breast, cooked: Can be cold (pre-cooked) or warm (freshly cooked) 1 large carrot, finely ...
Foolproof Hard-Boiled Eggs
Ingredients: 12 Eggs Water Note: “Rolling Boil” means the water is like a Jacuzzi or hot tub – the water ...
Mexican Green Bean Salad
Servings: 4 INGREDIENTS 1lb green beans 1/2 cup olive oil 2 jalapeno peppers, seeded and chopped 1 tbsp vinegar 2 ...
Buffalo-Style Chicken
Ingredients: 6 Tb coconut or gluten-free flour 1/4 tsp EACH salt, garlic powder, ground red pepper 2 lbs chicken breast ...
Split Pea Soup
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Fat Melting Smoothie
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Tropical Chicken Salad
Ingredients:
8 oz green beans
1 lb cooked chicken breast, chopped
1 mango, chopped
1 red bell pepper, chopped
2 green onions, chopped
2 cups arugula or mixed greens
Dressing:
1/2 cup fresh orange juice (no sugar added!)
1/4 cup red wine or other vinegar
1/4 cup MCT or coconut oil
1 tsp mustard
1 tsp hot sauce
Salt and Pepper to taste
Directions:
1. Cook green beans in boiling water for 2-3 minutes. Drain and cool.
2. Place all salad ingredients into a large bowl.
3. In a small bowl, whisk dressing ingredients, adjusting ratios to taste.
4. Drizzle desired amount of dressing over salad, tossing gently.
5. Store dressing for up to 4 days in the fridge.
