Brussels Sprouts are a great “change-of-pace” vegetable to break out of the monotonous trio of broccoli, green beans, carrots. The typical downside is they take forever to really cook through, and by far taste the best when they’re crispy. Which usually would require a combination of cooking in a pan AND the oven which is time consuming and kind of a pain in the ass.
Here we have my homemade burgers recipe that are not only high in protein and super lean (low fat), but also mega simple, and we even sneak some vegetables in there as well for texture, flavor, and #health. I’m even showing you exactly how to pull accurate macros out these burgers using this approach.
I’ve been on a hardcore vegetable kick lately. Unsurprisingly, I’ve also been feeling really supreme. I wanted to eat a wider range of vegetables instead of just the standard broccoli, green beans, or peppers that covered the bases, this is what I came up with.
A bone simple approach to producing, crisp garlic green beans that retain a nice crunch when you eat them and you can easily cook them in bulk for your next food prep in 5 minutes. This approach also keeps them fresher longer so they retain that crisp texture. further into your food prep week.
This past Wednesday I had the opportunity to do my first ever LIVE cooking show with the Barbell Shrugged Podcast over a Zoom call from my kitchen.
From the perspective of macronutrient distribution (especially protein) most yogurt kinda sucks…but not when you do this!
Asian stir fry is universally delicious and everyone should have a reliable, efficient way to cook this up on the reg.
Who doesn’t love homemade Mexican style bowls. Lots of vegetables and easy and efficient to make. Plus almost 12 grams of fiber. 👊
This is seriously one of the best tasting bowls you can make. The fresh lemon on the chicken and kale really puts this over the top.
Just a little seafood twist on one the most classic of all staple healthy meals.
