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A note to say that this week we put our house on the market. Yes, this is a good thing! We intend to move to the South in about a month. I had packed up most of our kitchen, cleaned out the closets and broom swept the garage. I wanted to let everyone know because I will temporary not be doing any recipe posting. I will be making some posts, but just not as many. So for those who have not subscribed yet Please do so now to automatically get an update. It is located just to the right of this post. So stay tuned and more to follow. In about a month we will return better than ever.
Olive oil is heart-healthy and tastes great too. But many Americans use poor-quality – even…
I felt it was simply time to get some representation for most important meal of the day. So today I offer out this easy and practical Paleo recipe to serve a small group for breakfast. I make every effort to get a healthy breakfast every day. Mostly a lean protein with usually eggs or even some leftovers from the night before. I had first made this breakfast recipe up in the Poconos when we went to visit my brother. It is important to use a non-stick pan or a well seasoned iron skillet. For this recipe I had used an 11″ non-stick pan, it serves 4.
~ Start by cooking the 1/2 pound of bacon. I had used the thick cut maple smoked. Cook until crispy and remove from pan. Cut the cooked bacon into 2 inch strips and set aside. Remove all but 2 tablespoons of bacon fat.
~Add sliced onion, mushrooms and peppers. Cook until onions are brown and peppers cooked through. Then add the bacon and spinach. Then cook until spinach is wilted.
~ Make space in the pan then crack in the eggs. Cook eggs sunny side up. I found that cooking them on a very low heat works best. Season with salt and pepper then serve from the skillet.
1/2 Pound of thick cut maple smoked bacon
1/2 Onion sliced
4 Mushrooms sliced
1/4 Red pepper sliced
1/2 Ounce fresh spinach
Salt and pepper
When it comes to crab cakes in restaurants I have to say that I get pretty particular. I cannot count the times I have been disappointed because the crab cakes had no crab, too much breading or just a bad recipe. I wanted a gluten-free option for the holiday weekend and this healthy recipe for shrimp cakes was perfect. The coconut flour along with the egg helps hold the shrimp cake together. I had also found some fresh Garlic Scapes at our local organic farm stand so I had added them to both the recipe and the presentation. If the scapes are not available then fresh or roasted garlic would be the substitute. As a final note I had posted a recipe for the Remoulade Sauce previously. It does add an additional flavor component to the dish. This recipe serves two for dinner as well as some leftovers for breakfast or lunch the next day.
~ Gather and organize your ingredients. If possible purchase 16-20 per pound wild caught gulf shrimp. Any size of peeled and deveined shrimp will work nicely.
~ Form your shrimp cakes. I had made both the appetizer size and entrée size for this demonstration. I had used stainless steel molds to give the shrimp cakes a clean look.
~ Pan sear the patties in a non-stick pan with olive oil. For the entrée size it is a good idea to finish them off in the oven to insure they cook through.
~ I had sautéed some sliced snow peas and garlic scapes as a side dish.
~ Below is the presentation for the appetizer with the sauce and without.
~ These are the final presentations for the entrée with the sauce and garnish and without.
3/4 Pound pound wild caught gulf shrimp. Peeled, deveined and chopped
1 Thick cut bacon strip cooked and cut into small dice
1 1/2 Tablespoon of minced Garlic Scape or fresh garlic
1/2 Red pepper cut into a small dice
1/2 Green pepper cut into a small dice
1/2 Onion cut into a small dice
2 Tablespoons fresh basil chopped
1 Tablespoon coconut flour
1 Large egg
Juice of 1 lime
Salt and pepper
2 Teaspoons of Old Bay Seasoning
Splash of Worcestershire sauce
Splash of Tabasco sauce
1 Teaspoon of olive oil
Remoulade Sauce is optional
Everyone please have a Safe, Happy Holiday and Stay Committed,
I have fond memories of the classically prepared Remoulade Sauce from the French kitchen at the formally named Hotel/Casino Resorts International in Atlantic City. I had spent my last few months there which was included in my 4 1/2 year culinary apprenticeship. This is a more modern version and has some different ingredients. This sauce is great on hot or cold shrimp, crab cakes, as well as salmon, chicken or pork. I wanted to do this recipe first because a great recipe for Shrimp Cakes will follow shortly.
~ Gather all ingredients and mix.
4 Heaping tablespoons of Homemade Mayonnaise or a prepared mayonnaise made with olive oil
1 1/2 Tablespoons Dijon mustard
1 1/2 Tablespoons chopped capers
2 Teaspoons caper juice
2 Teaspoons chopped parsley
1 Teaspoon dill pickle relish
1 Tablespoon organic ketchup
1 Tablespoon prepared horseradish
Garlic scapes are the curling tops of garlic plants, which are as edible as the garlic bulbs. Here are tips for growing and using the scapes from your garlic plants.
The season is short for garlic scapes. Pick some up If you happen to see them in a farmers market or local grocery. They have a mild garlic flavor and can be used the way you would use green onion or chives.
During grilling season, many are bound to make grilling mistakes. Here are tricks to avoid mistakes with hot dogs, hamburgers, steak and more.
A Clean Lifestyle’s insight:
A great article on grilling. A few more thoughts would be:
~Buy 80/20 ground beef for hamburgers
~Marinate your chicken before grilling
~Let your steaks rest before your slice or serve
~Cook off a very hot grill
Vacations are no time to try to lose weight — but they don’t have to result in weight gain, either. Experts offer tips to avoid putting on pounds while you’re away from home.
Happy Friday !
I should have read this article before I went on vacation. This week there was a weight gain :(.Time to get back on the program. Everyone have a great weekend!