[Nallemaja]

Thanks for clarifying that Chad, I wanted to try it out but that part had me scratching my head.

[the headhunter]

Originally Posted by yomon

ultimate energy recovery drink for post workout

oatmeal
honey (not too much just enough to sweeten)
one cap olive oil
blueberries
water or raw milk if you can get your hands on the stuff.

stirr and consume with your favorite spoon.

this looks good, what kind of ratios are we looking at here?

[the headhunter]

i just made something similar that doesn't taste too bad

raw steel cut oats
natural peanut butter
blueberries
fat free regular yogurt
and a little bit of honey

oats are a little hard and chewy but it didn't taste too bad...

[BackBrainKick]

good BEEF recipe (mostly for those looking for MASS, not a clean diet)

large crock-pot (4-5 qt)

Soak two handfuls of dehydrated shiitake mushrooms in water for about 2 hrs., cut of stems and slice (I like shiitakes because they taste good and last almost forever in the pantry - also much cheaper than fresh)
Put crockpot on low; put drained shrooms on bottom.
Put 3-4 lb. piece of boneless chuck roast in a plate - coat w/ a mix of 1/4C hoisin sauce and 2 tablespoons of minced garlic.
Place on top of mushrooms in crockpot - close lid and let cook for 8-9 hours (don't lift the lid too much - it extends the cooking time 30min each time you do)

When ready to eat, put meat on a large plate or bowl, cover w/ foil to keep warm. Separate most mushrooms, drain shrooms from juices in crockpot

in a large 1 quart measuring cup (or same sized microwaveable bowl), put 1/4 C cold water and 2 tablespoons cornstarch; mix well.
Add crockpot juices; microwave 2 mins., stir, and re-nuke for 2 more mins. Stir well, add mushroom pieces for mushroom gravy!

Good recipe for those who have jobs or are at school...set it up in the morning, and its ready for dinner when you get home!

The meat comes out soft and easy to digest, and you can eat a pound of red meat pretty easily...also keeps well for leftovers.

Eat with mashed red potatoes;
4-5 red potatoes, cut into evenly sized wedges (quartered)

put in pot, cover w/ water, put a lid on it and heat to a boil...lower heat and simmer for 10-15 min. or until fork-tender

Drain water, put on stove for 1 min to dry up the water...

add 2 tablespoons butter, 1/4 - 1/2 cup of milk, heavy cream, or sour cream (depending on taste)...salt and pepper, even green onion or parsley if you want, mash well or leave chunky

[crotchoctopus]

BREAKFAST FRITTATA


Prep and Cook Time: 20 minutes

Ingredients:
½ medium onion, minced
4 medium cloves garlic, chopped
¼ lb ground lamb or turkey
2 + 1 TBS chicken broth
3 cups rinsed and finely chopped kale, (stems removed)
2 whole free range chicken eggs
3 egg whites
salt and black pepper to taste

Directions:


1. Preheat broiler on low.
2. Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Sauté onion over medium heat, for about 3 minutes, stirring often.
3. Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
4. Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix.
5. Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
6. Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.

[crotchoctopus]

CHICKEN BREASTS WITH MUSTARD TARRAGON SAUCE

Prep and Cook Time: 15 minutes

Ingredients:
1 medium onion cut in half and sliced medium thick
2 boneless, skinless chicken breasts cut into 1inch pieces
5 medium cloves garlic, pressed
3 TBS Dijon mustard
½ cup + 1 TBS chicken broth
2 tsp honey
1 TBS chopped fresh tarragon
2 TBS chopped fresh parsley
salt and white pepper to taste

Directions:


1. Heat 1 TBS broth in a 10–12 inch stainless steel skillet. Sauté onion in broth over medium heat for 2 minutes.
2. While onions are sautéing, cut chicken into pieces. Add chicken pieces and continue to sauté for another 3 minutes, stirring frequently to seal chicken on all sides. Add garlic and continue to sauté for another minute.
3. Add mustard, ½ cup broth, and honey. Mix thoroughly and simmer uncovered for about 7-8 minutes on medium high heat stirring occasionally to cook chicken evenly. This will also reduce sauce.
4. While chicken is cooking chop herbs and add at end with salt and pepper to taste.

[crotchoctopus]

MARINATED BEAN SALAD

Prep and Cook Time: 25 minutes

Ingredients:
2 cups fresh green beans cut into 1inch lengths
1 15 oz can lima beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
2 TBS minced onion
3 medium cloves garlic, pressed
1 large ripe fresh tomato, seeds and excess pulp removed, diced
2 TBS chopped fresh basil
1 TBS chopped fresh oregano
1 TBS chopped fresh parsley
3 TBS fresh lemon juice
2-3 TBS extra virgin olive oil
salt and cracked black pepper to taste

Directions:


1. Bring lightly salted water to a boil. Cut green beans by cutting ends off a handful at once. This saves time. Cook green beans in lightly salted boiling water for just about 3-5 minutes, or until tender. Drain well in colander. Dry with paper towels so they don't dilute flavor with excess water.
2. Drain and rinse canned beans. Let beans sit in colander for another couple of minutes to drain excess water.
3. Mix all ingredients together. If you have the time, let it marinate for at least 15 minutes. It can keep in the refrigerator for a few days. Keep on hand for a quick meal.

[King Kabuki]

Here's one for gameday:

- Couple of packages of skinless chicken breast strips.
- 1 tbsp of honey (per package, to make more, you'll need more)
- 2 tbsp of hot sauce (per package)
- 1 tbsp of low-sodium Worcestershire sauce (per package)

Mix the sauces to make a marinade, marinade the strips overnight.
When ready to cook you can make them however you like, sauteed, Foreman grill, or even baked.

Cooking time varies upon how many you're cooking at once, but the Foreman grill is pretty quick, just keep your eye on it.

You can also make a baste with the same sauces if you like your meat saturated with flavor.

Serve with celery sticks and carrot sticks, low-fat or light ranch dressing.

[Bizz]

Steak and Spinach w/ Dijon Dressing

Take a steak, pan seer either side until the steak is just brown
Put steak in oven and cook for 10 mins
Slide on an angel
Serve sliced steak on a bed of spinach and drizzle with Dijon Dressing

Dijon Dressing = equal parts Dijon Mustard, Balsamic Vinegar, and Olive Oil.

All in the presentation, if you wish you can chop up some bell peppers and include them with the bed of spinach.

Quick, Easy, and if presented well women think you did a lot more work then you actually did. (oh and did I mention very healthy?)

[GreenRecon]

Originally Posted by bacon

Pre workout snack

1 sliced up banana
2 pieces whole wheat bread
Al natural peanut butter
honey

Put the peanut butter on first, add the banana slices, top with honey and cover with second piece of bread. Taste so good, you'll wanna slap yo momma.

I love peanut butter and banana sandwiches. I'll have to try it with honey.