Hey guys! If you have protein powder in your diet this week and are craving a sweet treat give this recipe a try!
Ps this recipe was sent out in my newsletter so if you aren't subscribed makes sure you do! www.trainitright.com either click the popup or scroll to the bottom.
Healthy Chocolate Lava Cake
This recipe is for those of you who desperately are craving a sweet treat but know enough not to stray too far off of your diet. If you do IIFYM you can easily fit this into your macros.
1 Scoop Protein Of Choice
1 tsp cocoa
1 tsp Baking Powder
1 tbsp PB2 (peanut butter without the fat)
1 Packet of stevia or liquid stevia drops
Almond Milk/Cashew Milk (amount will vary depending on protein)
1. Mix all of the dry ingredients together into a bowl or mug.
2. Add Almond milk slowly and stir until brownie batter is achieved.
2. Microwave 1-2 minutes until there is only a small centre of "goo" in the middle. Think lava cake. I suggest checking every 30s to see.
3. ENJOY! But beware it is addictive!
Want to burn belly fat, build testosterone and get lean — by eating chili? You can even use fatty ground beef. [Recipe below.]
Men over 40 with higher testosterone levels have more energy, more strength and less belly fat, according to Clark Bartram, 53, Performance & Nutrition Industry Expert for Six Pack Abs, and Lead Advisor to the International Sports Sciences Association. When men’s testosterone levels are low, they face muscle loss, low energy and loss of sex drive. Additionally, their body stores most of the food they eat as belly fat.
Clark Bartram cooks testosterone boosting, belly fat burning chili.
When a man turns 30, his testosterone levels can decrease by 1-2% a year. By the time he reaches his 40s and 50s, his testosterone production can be down to half of what it once was, according to Bartram.
“Giving you half the testosterone production and double the belly fat – that’s not good,” he says. “That’s why it’s so important for us older men to start boosting our natural testosterone immediately.”
Rather than get testosterone treatments or “legal steroids” (with frequent side effects) from a physician, Bartram says, “Let food be your medicine.”
The fats in red meat as well as salmon and tuna boost testosterone, he said. Other such foods are: almonds, garlic, eggs, cabbage, spinach, asparagus, avocados, bananas, watermelon, citrus fruit, grapes, and honey.
For chili, adding white button mushrooms are a key ingredient to blocking estrogen, the female version of testosterone. Estrogen can cause a man to bloat, develop breast tissue and store more fat around the waist. Rising estrogen levels also cause your belly fat to start producing a testosterone killing chemical that creates even more estrogen.
At TestMaxMeals.com, Bartram offers more testosterone boosting food tips, 3 so-called “healthy” foods that can dramatically decrease testosterone levels, and 3 “cheat” foods that boost testosterone. He also explains how to quickly prepare and cook an entire week’s worth of your favorite testosterone boosting foods in less than an hour and at a low cost.
Clark Bartram’s Testosterone-Boosting Chili Recipe
2 lbs. ground beef (15% fat) 1 can kidney beans
1 cup white button mushrooms 1 can black beans
1/2 cup chopped onions 1 can organic chopped tomatoes
2 tbs. chili powder pinch of salt
jar organic tomato puree garlic to taste
1.) Sauté ground beef until it is brown.
2.) Place meat into big pot and add all other ingredients.
3.) Cook on medium heat, stirring occasionally, for 30-45 minutes.
I came home earlier this month to find an amazing box at my door. It was from penguin books. At first I was a bit confused as I had not ordered any books. Brought it upstairs and to my surprise it was a care package from Joyous Health.
It was not only her brand new book Joyous Detox but it was an entire package that included essentials to help me with my detox! Talk about a surprise package! The book includes 100 gluten-free, dairy-free, refined sugar-free, detox-friendly recipes! Joy is previously known for her best seller Joyous Health.
About her new book:
It is actually a complete plan and cookbook. She wrote this book in order to share with the readier how easy and delicious it is to detox naturally by following a whole foods based diet that emphasizes detox-friedly foods. It gives your body a break from gluten, dairy, sugar, food additives and junk foods that can have a negative effect on your digestion, energy levels and even beauty.
*You may even notice that your hair is shinier and your skin glows more from just 10 days of following the meal plan that is outlines on page 88 in the book*
The care page that she sent me included:
- Joyous Detox Tea
- Smooth Like Butta Body Butter
- Lovely Lavender Deodorant Stick
- Limp Treatment Balm
- Dry Skin Brush
Joyous Detox Tea: Her detox tea is a handcrafted organic blend of carefully selected ingredients to support your digestive system, especially your liver. This will enhance detoxification.
Smooth Like Butta Body Butter: It is so clean your an eat the ingredients. And it smells amazing. By far my fav body butter to date.
Lovel Lavender Deodorant Stick: Her natural deodorant contains clinically proven sage extract to keep things stink free. It is formulated for sensitive skin and contains no chemicals.
Lip Treatment Balm: Firstly this is so tasty! Its also certified organic.
Dry Skin Brush: Dry skin brushing is an essential to your health, beauty and detoxification as brushing your teeth. This totally natural body brush is the perfect coarseness and you will feel instantly invigorated and rejuvenated!
Thank you so much Joy for the care package! I truly appreciate the gesture! And good luck with your new book! I know it is going to be another best seller!
Available on amazon: https://www.amazon.ca/Joyous-Detox-Complete-Cookbook-Vibrant/dp/0143194607/ref=sr_1_1?ie=UTF8&qid=1483305780&sr=8-1&keywords=joyous+detox
Joy McCarthy on social:
https://www.facebook.com/joyoushealth.ca/
https://twitter.com/joyoushealth/
https://www.instagram.com/joyoushealth/
175 Best Superfood Blender Recipes - Using Your NutriBullet - Book Review
I just received this book this month! I absolutely love using my blender for shakes and my protein ice cream (if you follow me on snapchat: trainitright you know my late night obsession with protein ice cream). Anywayyyyyyy...
These recipes are fast and convenient. They are single servings which means they are great on the go for someone with a busy lifestyle. They are also great from children. From a nutritional point of view, smoothies are a super easy way to pack a lot of nutrients into a relatively small serving size. The only thing with the recipes in this book is that it is written specifically to use for a nutribullet. If you don't have one (like me) and you just have a regular blender they work ok but are slightly smaller than what your blender is usually made to hold.
If you happen to be a lucky person and have a nutribullet then you are all set to go! This ingenious book covers the principles of healthy eating, nutrition and superfoods. There are 175 easy to prepare recipes, smoothies, dressings, dups, soups, sauces and desserts!
All of the recipes in this book by Marilyn Haugen & Doug Cook are made from wholesome foods and are an effective way to increase the overall nutrient density in your diet. Ive tried a few since my diet is a bit more flexible right now and you definitely wont be disappointed.
Tis the season of Pumpkin still. So I tried out the Pumped-Up Fall Harvest Pumpkin Breakfast Bowl on page 88! And it was delicious! If you get the book and give it a try let me know!
You can pick up a copy here: https://www.chapters.indigo.ca/en-ca/books/175-best-superfood-blender-recipes/9780778805595-item.html
Burnbrae Farms: EGG Creations – Recipes
Scrambled Vegetarian Hash Brown Pizza
PREP TIME: 10 min.
MAKES: 1 pizza, 10 slices
INGREDIENTS:
1 pkg (500g) Egg Creations Fat Free Garden Veggie
1 cup (250 mL) cooked diced potatoes (1 leftover baked potato)
½ cup (125 mL) black beans, rinsed and drained
Veggies and herbs of your choice (diced tomatoes, diced sweet peppers, diced avocado, corn kernels, chopped basil or cilantro)
1 cup (250 mL) shredded mozzarella cheese
Ranch dressing, to serve
DIRECTIONS:
1. Grease a large frying pan with cooking spray and heat over medium heat.
2. Add Egg Creations Fat Free Garden Veggie eggs, diced potatoes, black beans, veggies and herbs of your choice and season well with salt and pepper. Let cook, covered, until almost set, about 7 min.
3. Top with mozzarella cheese, cover and continue cooking for 2-3 min., until cheese has melted. Remove from heat and let stand 5 min. Transfer to a cutting board and slice into 10 slices. Pack for lunches or grab for breakfast on the go. Serve with ranch dressing as a dipping sauce and top with extra herbs, if desired.
TIPS:
* Feel free to add different vegetables like sliced mushrooms, chopped asparagus and diced eggplant.
* Try adding different types of cheese or a combination of cheeses like shredded cheddar and Havarti.
* This hash brown pizza is delicious cold. You can make in advance and eat cold for lunch or re-heat slices in the microwave.
Burnbrae Farms: EGG Creations – Recipes
Ramen Egg Cups
PREP TIME: 10 min.
MAKES: 12
INGREDIENTS:
2 x 85g ramen noodles, cooked according to package directions
Egg Creations Whole Eggs Original Mushroom & Spinach
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) hot sauce, plus extra to serve
¼ cup (60 mL) sliced green onions, plus extra to serve
DIRECTIONS:
1. Grease well a 12-cup muffin tin with cooking spray. Preheat oven to 350°F (180°C).
2. Place cooked ramen noodles in a large bowl. Pour over Egg Creations Whole Eggs Original Mushroom & Spinach. Stir to combine. Equally divide noodles into prepared muffin tin, letting excess egg drip back into bowl. Leave a dip in the middle of each noodle “nest” using your hands. Place in the oven and bake 5 min., to set noodles.
3. To remaining Egg Creations Original Mushroom & Spinach add soy sauce, hot sauce and green onions. Divide egg mixture between ramen “nests”. Continue to bake in oven until egg has completely set, 10 – 12 min. Remove egg cups from muffin tin, using a butter knife to loosen edges if necessary.
4. Top with extra hot sauce and a sprinkle of extra green onions, if using before serving.
TIPS:
* Use leftover spaghetti noodles instead of ramen noodles.
* Try adding a drop of sesame oil and a sprinkle of sesame seeds to ramen cups.
* Replace green onions with chopped cilantro or chopped fresh basil.
Burnbrae Farms: EGG Creations – Recipes
BURRITO OMELETTE
PREP TIME: 10 min.
MAKES: 1 burrito omelette, sliced into six “sushi” pieces
INGREDIENTS:
½ pkg (250g) Egg Creations Whole Eggs Original Veggie & Feta
1 large whole-wheat wrap
¼ cup (60 mL) salsa
¼ cup (60 mL) finely shredded romaine lettuce
1 green onion, finely sliced
DIRECTIONS:
1. Grease a large frying pan with cooking spray and heat over medium-high heat.
2. Pour Egg Creations Whole Eggs Original Veggie & Feta into heated pan. Using a non-stick spatula slightly scramble eggs. Then, leave to set in an even layer and cook completely in the pan, about 2 mins, flip and continue cooking 30 sec.
3. Remove omelette from pan and set on top of a whole-wheat wrap. Spread evenly with salsa, chopped lettuce and green onions. Roll up, burrito style, and slice into 6 equal rounds. Stick a toothpick in each round and serve or pack in lunch boxes.
TIPS:
* You can add burrito toppings of your choice – try adding a few black beans with your salsa or grated carrots and sliced zucchini.
* You can alternatively serve the burrito omelette sliced in half and serve with a side salad for a filling dinner.
* You can easily make this recipe for two people. Just cook two separate omelettes and increase the amount of toppings.
Burnbrae Farms: EGG Creations – Recipes
French Toast On-The-Go
PREP TIME: 10 min.
MAKES: 2
INGREDIENTS:
1 cup (250 mL) ½-inch diced day-old bread cubes
½ (250 mL) pkg Egg Creations Whole Eggs Original
2 tbsp (30 mL) milk
½ tsp (2 mL) cinnamon
1 tbsp (15 mL) brown sugar
Maple syrup, sliced fruit and berries, whipped cream, to serve (optional)
DIRECTIONS:
1. Pack ½ cup (125 mL) bread cubes into two, 2-cup (500 mL) mason jars. In a bowl whisk together Egg Creations Whole Eggs Original, milk, cinnamon and brown sugar. Pour mixture evenly between jars. Let soak for 5 min.
2. Place mason jars in microwave on low heat. Microwave for 1 – 2 min., on 30 sec., increments until French toast is cooked and egg has set. Keep a close eye on jars as they might bubble up.
3. Top with maple syrup, sliced fruit, berries and whipped cream (if using). Close jars with lids for a breakfast on-the-go.
TIPS:
* Try using egg bread for a sweeter version of French toast on-the-go.
* Add different spices like a pinch of nutmeg or pumpkin pie spice.
* Let bread soak in French toast mixture overnight and microwave in the morning for breakfast.
CHICKEN TORTILLA KOREAN DAIKON SOUP
Downloadable recipe:
cantina-2-0_recipes_final-chicken-tortilla-daikon-soup
CHICKEN TORTILLA KOREAN DAIKON SOUP
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Serves: 4
By: Chef Antonio Park
Ingredients:
1 pkg (150 g) CAMPBELL’S® Soup Kit - Chicken Tortilla
1 carton (900 mL) CAMPBELL’S® Ready to Use Chicken Broth
1 boneless skinless chicken breast, cubed
1 can (796 mL) diced tomatoes
1 large red bell pepper, diced
1 large piece of dried sea kelp
1 ¼ cups (310 mL) Korean radish (daikon), thinly sliced
½ cup (125 mL) shiitake mushrooms, sliced
1 clove garlic, minced
1 large green onion, chopped
1 tbsp (15 mL) Korean soy sauce
Salt and pepper to taste
Directions:
- Add soup kit, broth, chicken, can of diced tomatoes, red bell pepper and sea kelp to a large pot. Stir. Bring to a boil.
- Add Korean radish (daikon), and shiitake mushroom to boiling soup.
- Reduce heat to low and simmer covered for 20 minutes until chicken is cooked through.
- Add garlic, green onion and soy sauce toward the end of cooking.
- Season with salt and pepper.
Recipe Tip:
- It is important to thinly slice Korean radish (daikon).
- Garnish with fresh pecorino or parmesan cheese and sesame oil.
Hey Guys! As you know this year I became A Fitfluential Ambassador. Two of the wonderful ladies in my network have created an affordable cookbook that I have received. This cookbook is great because they give you cooking options, beautiful coloured photos and it is easy to follow.
The No Flour Cracker and Flatbread Cookbook is your complete gluten-free, vegan, mostly grain-free, soy-free, dairy-free, egg-free, paleo-friendly, real food cookbook! Inside you will find 49-page, full color PDF digital/ebook with 12 healthy no flour recipes. These crackers and flatbreads are the perfect on-the-go snack or a wonderful addition to a meal.
A mix of sweet and savory recipes to satisfy any palate!
You’ll see recipes like:
Collard onion cracker
Kale cracker
Berry flatbread
Kale hemp flatbread
…. and many more!
There is no cookbook like this out there. Easy to make recipes made from basic kitchen staples. Each recipe you can make in a dehydrator to make wonderfully crispy dehydrated snacks or you can freshly bake them in the oven. Every recipe is bursting with flavor!
Click on the link below to buy the book:
For more information on the authors you can check them out on their social networks:
