Train, Eat, Rest, Repeat – Pre-Workout Meal

HomerDonuts

Do you feel that you must eat carbs in your pre-workout meal?!

The optimal pre-workout meal should be to fuel your brain for best gym performance, not feeding your muscles “for performance”. Carbs are therefore secondary to protein, for optimal nitrogen balance whilst training, and fats, and if carbs calm you down, as they do many people, do you really think they should be in your pre-workout meal?!

Check out this video from Ultimate Performance on their thoughts about Pre-Workout Meals

About these ads

Happy National Ice Cream Day!!! Fried Banana with Ice Cream

2

br9

Fried Banana with Ice Cream

Ingredients

2 oz Butter

1 Bananas, Peeled and cut into quarters, lengthways

1 Tablespoon Rum – Dark

1/4 Teaspoon Cinnamon

2 scoops per person Ice Cream – Vanilla

fried-banana-part2

Instructions

Melt the Butter in a Skillet.

Cut the Banana in Half and cut each half lengthways.

With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds.

with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter.

Place two pieces of the Banana onto each Ice Cream Portion.

Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce.

Pour sauce over each portion of Ice Cream aand Banana. Enjoy

You can substitute Brandy for the Rum or Omit the Spirit altogether.

o

Fun Summer Recipes – Pork Kebabs with Orange and Thyme

orange-soy-grilled-pork-skewers-onions

Pork Kebabs with Orange and Thyme

INGREDIENTS

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish

5 garlic cloves

2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish

1 tablespoon Dijon mustard

Coarse salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

pork-kebabs-orange-thyme-recipe-de

DIRECTIONS

STEP 1

Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature

STEP 2

Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

Credit: Martha Stewart

Smokers or Past Smokers : Six Ways to Cleanse and Revitalize your Lungs

4

Screen-Shot-2012-08-28-at-9.55.56-AM

It’s been observed that even former smokers who quit years ago have traces of lung damage.

Even if one has never smoked, second hand cigarette smoke, industrial pollution, vehicular exhaust fumes and now chemtrails with downward drifting heavy metal nano-particles all contribute to some level of lung damage for almost everyone.

So whether you once smoked or never puffed on chemical-laden, radioactive (from the fertilizer) tobacco, detoxing and regenerating lung tissue may still be appropriate for you.

By the way, the notion that lung damage is irreparable is not true. With proper nourishment and nurturing, your lungs can repair damaged tissues eventually.

Right now is a great time to quit smoking. Why? In as little as 20 minutes you’ll start to feel the benefits of not smoking.

There are over 4,000 chemicals in tobacco smoke and at least 69 of those chemicals are known to cause cancer.

The best way to avoid most chemicals, GMOs, artificial sweeteners, high fructose corn syrup (HFCS), excess sugar and bad salt is to eliminate junk and processed foods and sodas. Minimize meat, dairy and wheat to reduce excess mucus. Adding ginger, onions, garlic and cayenne helps eliminate excess mucus as well.

1 - Exercise more outdoors, away from traffic if possible. Breathing exercises can be used to help strengthen lung tissue. Yoga offers some, and there are others as well.

2- Eliminate household toxins that are part of detergents, cleansers, bleaches and chemically scented “air fresheners”.

There are many chemical free substitutes available at health food stores, even Target has a few on hand. Ditto for cosmetics and bodycare products. Buy only aluminum free deodorants for starters.

Pesticides must go as well, and there are alternatives that aren’t toxic for humans.

All toxic commercial pesticides emit caustic gases or vapors (off-gassing) that irritate the lungs.

3 – Improve your indoor air, which can be even worse than outdoor air.

Try to replace carpeting with other flooring or at least vacuum and steam clean often. Beware of furniture or clothing that’s been fire proofed. Flame retardants off-gas carcinogenic compounds.

You may want to look into commercial air cleaners. Or simply get some nice indoor plants that add life to your dwelling while removing toxins.

4 – Herbal remedies for lung issues are abundant. You’ll need to determine which type of herb is appropriate for your situation.

Antitussive herbs reduce respiratory spasms; expectorant herbs loosen mucus; demulcent herbs sooth irritated tissue; and antimicrobial herbs resolve infections.

Here’s a good overall guide for respiratory healing herbs.

Licorice root is one that pretty much covers all those attributes. It can create side effects for some because of its glycyrrhizin content. But licorice extract products are available with the glycyrrhizin removed. This is known as deglycyrrhizinated licorice or DGL licorice.

Lobelia, ironically known as Indian tobacco, helps clear the airways for easier breathing. It even works for asthma attacks.

5 – Detoxing is necessary for any regeneration or rebuilding.

Eliminating or reducing your toxic load relieves your immune system and allows the process of growing new tissue to occur.

Item (1) of this article is an absolute prerequisite to detoxifying. Then, foods such as chlorella and cilantro consumed often can help detoxify heavy metals, especially from the liver. Zeolite in its raw powder form (not liquid) is very useful.

Make sure you drink plenty of purified fluoride free water and find ways to sweat more. If you can, use a far infrared sauna somewhere; you’ll have the best level of sauna. But conventional sauna’s still do the job.

6 – Serrapeptase enzymes are very powerful enzymes capable of eating up scar tissue, heavily calcified tissue or hardened mucus deposits.

Credit: Underground Health

World Cup Food – German Schweinebraten (Bavarian Roast Pork)

4

OLYMPUS DIGITAL CAMERA

German Schweinebraten (Bavarian Roast Pork)

PREP 20 mins

COOK 3 hrs

READY IN 3 hrs
20 mins

Ingredients

Original recipe makes 6 servings


2 1/4 pounds boneless pork loin roast


1 teaspoon salt, or more to taste


1 teaspoon ground black pepper, or more to taste


1 teaspoon sweet paprika


1/2 teaspoon caraway seeds


2 teaspoons grainy mustard


1 tablespoon vegetable oil


1 large onion, quartered


2 carrots


1/8 celeriac (celery root), chopped


1 spring onion, chopped


2 cups water, or as needed – divided


2 tablespoons butter, or to taste


2 tablespoons cornstarch

4640199076_5cdb3a3ee1

Directions

.                Preheat oven to 350 degrees F (175 degrees C).

.                Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.

.                Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.

.                Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.

.                Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.

.                Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.

.                Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

Drunken Bastard – Magistrate Santa Barbara County Limited Production Merlot 2012

2912c330

Magistrate editions are limited production wines at a remarkable value, showcasing the world’s most prestigious vinicultural regions. These are rare finds, hand crafted vintages released to the off-market from renowned wine makers. When this production has been exhausted, there will be no more. 

This is a sound, everyday Merlot with some special qualities that give it an extra point or two. It’s dry and smooth in tannins, with layers of cherries, blackberries, currants and licorice. Not likely to age well, so give it a little time to breathe and drink now.

While it shows plenty of jammy cherry and blackberry fruit, it’s tannins are jagged, and finishes soft.

very smooth, Deep purple color. Fruit forward with plums, cherries and berries. Medium tannins. Opens up nicely. A very pleasant wine. Good value.

Better balance with some of the fruitiness and sweetness being in check, still not my style, but not horrible by any means, which I would recommend it to all my friends. This drink gets my thumbs up!

World Cup Food – Fugazzeta – Stuffed Argentinian-style Pizza

2

fugazzeta

Fugazzeta – Stuffed Argentinian-style Pizza

Fugazzeta is a variation of the popular Argentinian treat called fugazza, which an onion-topped pizza that is very similar to Italian-style focaccia. Fugazzeta is a double crusted version of fugazza, stuffed with cheese and topped with the same sweet onions. Fugazzeta de verdura has all of this plus a layer of sautéed spinach and vegetables.

Yield: 1 12-inch pizza.

Ingredients:

2 3/4 cups bread flour

1/4 cup milk

3/4 cup water

2 1/2 teaspoons active dry yeast

2 teaspoons sugar

5 tablespoons olive oil

1 teaspoon salt

1 onion

6-8 ounces mozzarella cheese, thinly sliced

1/3 cup grated aged provolone cheese (optional)

1 teaspoon dried oregano

Parmesan cheese

fugazzeta-rellena

Preparation:

  1. Warm the milk to 100-105 degrees F, and place in a small bowl. Stir the sugar into the milk and sprinkle the yeast over. Set aside for 5-10 minutes, until mixture is bubbly. 

  2. Place the flour, 1 tablespoon olive oil, and salt in the bowl of a standing mixer and mix together briefly using the dough hook. Add the yeast/milk mixture and begin to knead, adding the water gradually. The mixture should come together as a soft, stretchy dough, pulling away from the sides of the bowl. Add a bit more flour if mixture is too wet, and add a bit more water if mixture seems dry, crumbly, or overly firm. Knead for 5-10 minutes, until dough is smooth, soft and elastic. 

  3. Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let dough rise until doubled in size. 

  4. While the dough is rising, peel and slice the onion into very thin strips. Place them in a bowl of cold salt water and soak for 30 minutes. Drain onions well and dry them with paper towels. 

  5. Once the dough has risen, punch it down and divide dough into two pieces. Roll each half into a smooth ball. Pour 3 tablespoons of olive oil into a 12-inch pizza pan or cast iron skillet. Place one ball of dough in the middle of the pan and flatten gently with your fingers. Let dough relax for 10 minutes. 

  6. Continue to flatten dough into the pan, flattening it and pushing it toward the sides of the pan, letting it relax in between, until dough covers the bottom of the pan. Oil the counter and roll the other piece of dough into a 12-inch circle, letting it relax in between until it holds its shape. 

  7. Preheat oven to 450 degrees. Place the slices of mozzarella cheese over the dough in the pan. Sprinkle the provolone over the mozzarella. Place the other round of dough over the cheese and seal the edges of the two dough circles together. 

  8. Top the pizza with the sliced onions. Drizzle a tablespoon of olive oil over the onions, and sprinkle with the dried oregano and some Parmesan cheese. 

  9. Place the fugazzeta in the oven. Bake for 20-25 minutes, or until the edges are golden brown and crispy. Brown the onions under the broiler for the last 3 minutes of cooking if desired. 

  10. Remove from the oven. Let cool for 5-10 minutes before cutting into slices to serve.

 

Drunken Bastard – Sometimes the Hype is REAL – Robert Mondavi 2012 Cabernet Sauvignon Private Selection

wine

Here is a famous Cabernet from a California legend. Velvety layers of blackberry, plum and cassis highlight this Central Coast Cabernet Sauvignon. The complex interplay of aromas and flavors in the wine come from these vineyards planted in varied soils throughout California’s Central Coast. The winemaker carefully selected the grapes to ensure rich, ripe character with soft tannins.

In the glass, the wine was a deep plum.  Robust and very leggy.  The aroma was good, strong and lingering and had notes of earthy, oaky berries.

After letting the wine breathe for 5 to 10 minutes that taste was of blackberries and mellow spice.  The oakiness was again noted and the tannins were forward and sparkling.  The wine was a little dry with a cottony mouthfeel.  The finish was just a little bit short.

Overall, the Robert Mondavi Private Selection Cabernet Sauvignon is a very enjoyable wine with strengths in the aroma and taste.  Most wines from the Robert Mondavi winery turn out to be good.  Pair this with a good rib eye, roast duck or a steak on the grill and you can’t go wrong.

For the price and taste, I would recommend this wine to my friends, so I give my thumbs up to this drink.

All Natural sometimes isn’t All Natural – Yogurt Products Found to Contain Aspartame and Artificial Colors

pcml

If you’re buying so-called “All Natural” yogurt sold at the grocery store, you might assume the phrase means the product contains nothing artificial or synthetic. After all, that’s the definition of “all natural.”

But food marketing companies can get pretty sneaky about using the term. They know the FDA doesn’t regulate “all natural” claims, so technically any food product can be claimed as “all natural” even if it contains artificial sweeteners, synthetic chemical coloring, hexane solvent chemicals, laboratory-derived antibiotics, toxic heavy metals and anything else imaginable. (Seriously, you could mix jet fuel into yogurt and still label it “All Natural.”)

That’s probably why Natural News has found that some yogurt products claiming to be “All Natural” contain aspartame and artificial coloring chemicals – two ingredients which are clearly not natural.

When you buy yogurt, don’t forget to read the ingredients labels

As these two yogurt products clearly demonstrate, when you buy yogurt, make sure you really read the ingredients labels. “All Natural” doesn’t mean it’s natural, and the “Greek” adjective on yogurt products doesn’t mean it’s made in Greece.

 Claims of “All Natural” have zero meaning in the real world. Such claims are frequently used to mislead consumers rather than inform them about what’s really in the product. In fact, when you see the claim “All Natural” on a food product, this should be a red flag to immediately read the ingredients label and find out whether the claim is true.


NO WOMAN (OR MAN), NO CRY (RELATIONSHIP PHILOSOPHY) – Finding Love at Quiznos