2 scoops protein
2 tablespoons natural peanut butter
Blend with milk/water until creamy
Stick in freezer for ~30 minutes and enjoy!
440 cals, 56g protein, 13g carbs, 18g fat/3.5g sat
(2 scoops whey, jif creamy, water)
Ready in: 1 hour
Makes 6 servings
1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tbsp olive oil
1/4 tsp salt
1/3 tsp ground black pepper
6 skinless, boneless chicken-breast halves
1. Preheat oven to 425 degrees
2. Grate the peel from half the lemon, squeeze out the juice (~1/4 cup) and add to peel with the oregano, garlic, oil, salt, and pepper in a 9×13″ baking dish. Stir until mixed.
3. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
4. Reduce heat to 400 degrees and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.
CPF Ratio: 16-48-36
75 cals, 9g protein, 3g carbs, 3g fat /serving
** recipe courtesy of Chris Carmichael’s Food For Fitness
1/4 cup vegetable oil
1/2 cup white vinegar
1/3 cup lime juice
1/3 cup orange juice
1 cup water
1 tbsp white pepper
1 tbsp sea salt
1 tbsp cumin
1 tbsp chili powder
1 tbsp oregano
1 tbsp soy sauce
1 tbsp black pepper
1 tbsp red pepper
1 tbsp cayenne pepper
1 tbsp onion powder
1/4 bunch cilantro
3 tbsp diced jalapenos
Steak cut of choice
Mix ingredients in a large ziploc bag, add steak and put in fridge up to 24 hours, turning/mixing every few hours.
Marinade is good for up to around five pounds of steak.