Category Archives: high protein diet
I discovered my passion for cooking right around the same time as I discovered my love for fitness. Nothing makes you feel more alive and in the moment as a new PR and an amazing meal. Quickly realizing that my love for gourmet food and my love for fitness can’t coexist, I had to do something.
For years I studied, read, and practiced various preparation methods and techniques, took cooking classes, and searched for places to procure clean, organic meat and produce. As a result of my obsession with flavor and the need to maintain a lean and strong physique, I have developed hundreds of recipes that were beneficial for my health and for my abs, not to mention supported a number of local farmers.
Last year, when I started Fierce Miles, I had a bright idea: why not write an actual cookbook? The majority of the work was already done, all I had to do was test, photograph, write, edit, format, market, and sell the book! Not a big deal, right? Right. After a few months of writing, re-writing, editing, and writing some more, I am just a few short months away from the big day. I am excited and yet a bit nervous.
When I first decided to do this, I had no idea how much work I am going to have to put into this project for it to be what I really want it to become — the absolute go to for every fit food lover. So far, we are right on track. Our Kickstarter page goes live next week, our graphic designer is working on a fabulous book cover that’ll be ready around the same time, and I am almost done organizing the content and the recipes into chapters.
I know, this is an unusual Monday post for me, but I’ve had this on my mind for so long, that it was time to share it with you guys. Stay tuned for more information on Fierce Gourmet: A Fit Foodie’s Cookbook.
If you are busy, busy, busy just like we are, this recipe is a life saver! This broth can be added to a lot of dishes to enhance the flavor or to prevent proteins from drying out during the cooking process without sacrificing any of the flavor. The best part is, that you can portion this broth in 1 cup Tupperware containers and freeze it so when you need exactly one cup of broth for one dish or another, you always have some on hand!
2.25 lbs Chicken Breast (3 large breasts)
10 Cups of water
1 Spanish Onion pealed
3 Celery Stalks cut in half
1 large Carrot Cleaned and cut in half
2 Parsnips cleaned and cut in half
4 Pepper Corns
4 Bay Leaves
1 tsp Onion Salt
10 Coriander Kernels
Dash of Nut Meg
Dash of Cumin
Salt to taste
Clean and trim the chicken breasts, set aside. Clean your carrots, celery, parsnips, and herbs. Peel the onion without cutting it in half, it’ll be easier to fish it out of your broth later. Tie the herbs up with butchers twine and set aside. In a large broth pot, combine water, chicken, and veggies, add the spices, cover and set on medium heat. When the broth starts to boil, about 10-15 minutes, add your herb bunch and cut the heat to low. Allow the broth to simmer at low heat for another 35 minutes or until chicken is done. With a slotted spoon take out all of the veggies and chicken. Reserve the chicken for Chicken Mushroom Soup or other meals.
At this point you can save the broth in order to use it in other meals or make Chicken Mushroom Soup. I usually allow the broth to cool and ladle it into 1 cup Tupperware containers and freeze for later use.
|But these treats are not all that dangerous!|
After my tough leg workout today I was craving something sweet and rich. I didn’t want to throw away all those hours in the gym for a quick moment of enjoyment, so I got busy combing the internet for a great high protein dessert since I am pretty bored with what I have been making lately.
On my quest for sinful deliciousness I stumbled on Protein Pow(D)er food blog and spent most of my evening studying her recipes. I found some of the most incredible things there that look great. I think I am going to make her version of Protein Fluff tomorrow and maybe make a protein cake this weekend to eat after the Electric Run. I hope you guys enjoy this website as much as I did.