Fill a large stovetop pot halfway with water. Add a good pinch of salt and bring to a boil.
Add in penne (or pasta of your choice) and let boil for 10-12 minutes (depending on your preferred tenderness).
Meanwhile, in a blender (a Vitamix or other power blender is perfect here) add oil, avocado, garlic, parmesan, spinach, pine nuts, lemon, and salt and pepper.
Preheat the oven to 425 degrees F.
Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.
If using store-bought chipotle mayo, skip this step. In a food processor, add mayo, chipotle peppers and adobo sauce. Pulse until well blended. Set aside.
Mix the smoked paprika, garlic powder, chili powder, cumin, salt and pepper in a small bowl. Lay the fish fillets on a clean work surface and sprinkle the spice mix evenly over each filet, rubbing it on all sides.
In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
Cook egg noodles al dente in boiling, generously-salted water according to package instructions. (For optimal timing, I recommend actually adding the egg noodles to the boiling water at the same time that the vegetable stock is added to the stroganoff.)
In a medium size bowl, use a hand mixer to beat the heavy cream for a few minutes.
Add the rest of the ingredients, and blend again until the mixture becomes the consistency of a thick whipped cream or frosting.
In a mixing bowl whisk together balsamic vinegar, Worcestershire sauce, soy sauce, olive oil, dijon mustard, honey, garlic, pepper and rosemary until well blended. Place steak in a gallon size resealable bag, place steak in gallon size resealable bag. Pour marinade over steaks, seal bag while pressing out excess air. Transfer to refrigerator and let marinate at least 30 minutes or up to 8 hours. Preheat a grill to medium-high heat. Remove steaks from marinade and grill to desired doneness*.
Preheat the oven to 375 degrees F (191 degrees C). If using frozen spinach, thaw and squeeze to drain first. If using broccoli, place it into a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green. Combine the chicken, bacon, drained spinach or broccoli, garlic, ranch dressing, and half of the shredded cheeses in a large bowl. Stir until well incorporated.
I believe you may be a lifter. I also guess that deadlifts and bicep curls make
most of your days and not the half marathons. Who has time for cardio anyway? Don’t
you think it gonna chew your hard-earned muscle gain? Yes and no… it will only
depend on how you do it.
Many of the popular core exercises concentrate on “anti” workout stability training: anti-lateral flexion, anti-rotation, and anti-extension.
The “anti-press” works all those sections altogether.