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BIGGER, FASTER, STRONGER: Snag's Recipe for a [NATURAL] Recomp, Competition Style!

I've got a nice stash of Advil I was using the knock down the inflammation on my finger, I'll pop 2 tomorrow morning. Good call; at the very least I'll have no headache.

I like DOMS to the point where I can bend my back ;) In retrospect it kinda feels nice after not being able to train this intense b/c of the injury for so long... so yea in retrospect I think the 6 weeks off made me a bit of a p...y . Hopefully my back doesnt give out during squats tomorrow is all. Sorry for the slight hi-jack Snag !
 
Wow, you guys were busy in my absence..

Gearing up to nail this workout; breakfast was hearty again this morning:
1 TBS natty PB, 1 TBS sugar-free blueberry jam
on 2 pieces Ezekiel
1/4 cup steel cut oats w/ cinnamon & banana
6 egg whites
fronted w/ Pslin
(I ate half the sandwich before I could get to the cam)

Post WO nutrition will be the accustomed 4 rice cakes, 1 bottle Isopure.
I'm really grooving on these Isopure drinks -- my fear of them has gone away. Got a great deal on 2 cases of them, so it's been the perfect time to start pounding them..

Thought I'd take a pic of the 'Snag Supp Counter'.. all my supps laid out for the day inc. pre/post w/o, and my between-meal supps (not pictured are my powdered intra-w/o PW & BCAAs/Leucine XT) .. this is how I roll! My apple-cider vinegar is hanging out in the midst of it all.
 

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Steveoph said:
Damn Snag... that's genius! I've got a billion extra scoops lying around. My housemates will think I've turn into a drug addict tho... hmmm!

Welcome back!
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Yeah my wife isn't too fond of it, but she's grudgingly agreed to let me have the small bit of counter space between the fridge & stove for my 'playground'. Visitors to our house kinda shoot an eyebrow up when they see it.. :lmao:
It's convenient as hell tho!
 
Snag, it kinda reminds me of the clip of Big Ron and all his Supps. Some of them he couldn't even remember why he took them. LOL!!! I guess its a great thing that you are sponsored. If not your Supp bill would be outrageous.
 
camp23451 said:
Snag, it kinda reminds me of the clip of Big Ron and all his Supps. Some of them he couldn't even remember why he took them. LOL!!! I guess its a great thing that you are sponsored. If not your Supp bill would be outrageous.
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There is some truth to this.. ;)
Even with this perk, my supp bill is not inexpensive; but aside from being sponsored (and being able to use some of the best natural stuff in existence), I've got access to several avenues for really good prices on things. All this helps; there was a time when my supp bill really was an exorbitant amount.. :sigh:
Keep in mind tho -- I'm pulling out all stops to bring this thing together here..
BIGGER, FASTER, STRONGER -- NATURALLY!
 
Day #58 Cardio/Sprint Intervals

Day #59 Abs/Chest/Back
Great workout today! The focus was on short rest periods and total fatigue of the muscle.. Made rest periods 30-45sec thruout. Led off with weighted ab work, then moved to chest. Rather than ss chest w/ back exercise today, I supersetted within the same muscle group, and I as I was looking for something new to do today I incorporated a couple ideas from Mr. Jon Doyle himself (world famous strength coach for those not in the know)..
First, I led off with a tri-set of declining DB bench -- a hi-incline set, followed by a mid-incline set, followed by a flat set, no rest in between (just long enough to drop the incline). Took a 45sec breather and ran it again, 3 sets.. ooooh, the burn already!
Then I did 1 & 1/3 flyes, 3 sets of these, and finished up with flat DB bench w/ DB's touching thruout movement, rep out. The highlight of back training was incline DB rows, twisting at finish of movement and pulling up tight to sides, ss with seated pulley rows, reverse-grip w/ straight-bar attachment.
HOLY PHAT PUMPS!! :D
I'm feeling very swole & accomplished right now.. and spent.
 
NutriSci said:
Could you explain those supps you are taking please? I'm trying to learn!
Great looking log, btw.
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Patience youngblood! I haven't forgotten about ya, just getting caught up with things.. thx for feedback on the log (and the chest as well), appreciated.

NutriSci said:
I am new and not familiar with all of the supplements mentioned in this post. If they are used for a recomp I would be very interested. Could you please give a quick summary of what each of those do and why the dosing is the way it is? Here or a PM. Thanks! Oh and your chest is looking SICK :D
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Okay..
Incorporated the Density (5 tabs) following training; as well, am doing this upon rising/bedtime (5 tabs per), and in between meals #4 & 5 (3 tabs at this serving).
Ultra-40's are bumped to 8/meal. Lean Out is taken 1/meal and (1) 30min prior to training; 7-Keto is taken 30min prior to trainnig and 30min prior to meal #5.
For this last week, I am upping the SuperCissus to 15/day, and I will be taking 9 PowerFULL daily (3 prior to training, 3 midday, 3 prior to bed).
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Let's start with the Beverly International products first:

The Density is a specially formulated EAA, quite unique in it's applications. I will put links in so you can read directly from the manufacturer for more detailed info..
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Lean Out is an awesome formulation for just that -- leaning out! It helps to shift energy production source to fat-stores, and goes above & beyond plain old L-carnitine for this utilization (altho I continue doing that amino as well). And as it's stimulant-free, it stacks well with Recreate or any other fatburner you're using that may have some stimulant in it (I am using both Recreate & Methyl Ripped right now, and altho the Ripped is extremely weak and Recreate has relatively little caffeine in it, I do not want/need anything else with any stimulants)..
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7-Keto MuscLean is a unique formulation for 'older metabolisms' and this is my first time running this compound. Thought my old self might just get some benefit out of this. Does contain some small amount of caffeine.. Despite my extensive past use of Beverly products, this is one I've not tried before, never felt the need in my younger age.
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Ultra-40's are a mainstay for me, but I do feel they are especially invaluable when in caloric deficit..
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Now, as for the increased usage of USPlabs products..

SuperCissusRX is increased to bring out the anabolic properties of the compound; again, I feel this to be extremely useful in caloric deficit, and keep in mind that I relish the anabolic properties because I have not done any actual 'test booster' since the Diesel Test Hardcore for the initial 3 weeks of this run, so I'm looking for a lot of synergy out of the products I am using at this point..
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PowerFULL is an awesome product, energy boost/recovery/improved sleep at night, and I boost the use of this again for synergy, as well since I've been on it for 8 weeks now and I want that little extra 'kick' from it..
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And Prime (which was not mentioned in my post but which I am leaning on heavily right now again in lieu of an actual 'test-booster'), I am dosing 12 daily (4x3) + 3 prior to my training for this last week, and I am seeing some incredible morphing going on!
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My dosages right now in the final week are the highest they've been -- I don't just jump into this kind of regimen. It's been a gradual increase of most things.. And it meshes perfectly with my plan to come off all supps once this run has been completed, a 4-week recovery & reset time I'm planning on..
 
TexasLifter89 said:
snag what flavor of isopure is your favorite? I hate the protein after taste they have, but they are huge amounts of protien.
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I don't use this protein for the taste..
Right now I'm using Alpine Punch powder (cuz it was free thru my source), don't much care for the fruity flavors, but it does the job. I feel this powder is the most pure straight isolate in existence.. Chocolate & Vanilla are my preferences.
The RTD drinks I purchased are Apple Melon & Blue Raspberry. These have a kind of a funky taste, but somehow go well with rice cakes actually. The Black and Green Teas are my favs in the RTD's.
 
Meal plan for the day: after my carbs-with-every-meal approach yesterday (50g w/ breakfast, 30-40g meals #2-5, 10g fibrous only meal #6), I switch back to the no-complex-carbs approach for meals #3-6 today, eating hi-protein & fibrous carbs only rest of day. This sets me up for the final week. Don't know when exactly I'll make my final day; logically it'd be best to shoot for Saturday, but my schedule is kinda funky this week, so we'll see how it plays out. Tentatively that's what I'll shoot for..
Also, will try to get a review done on everything that I've used, give a little feedback, since some of it is done already in the couple previous posts. I'll get this in when I can..
 
snagency said:
Patience youngblood! I haven't forgotten about ya, just getting caught up with things.. thx for feedback on the log (and the chest as well), appreciated.
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Thank you for the very thurough explanations. Sorry for being pushy, I was just excited :D

Looks like some reading to do :usa2:
 
snagency said:
Thought I'd take a pic of the 'Snag Supp Counter'.. all my supps laid out for the day inc. pre/post w/o, and my between-meal supps (not pictured are my powdered intra-w/o PW & BCAAs/Leucine XT) .. this is how I roll! My apple-cider vinegar is hanging out in the midst of it all.
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I feel inferior :ntome:

:lol:
 
Thanks Snag & D-Dubja. I've officially began a more Recomp program today, and I've added T-911 to assist. Still on AP, Recreate, DCP and now Pslin, but I won't be eating enough carbs to require Pslin, it was sort of a compulsive purchase. I suppose I'll have more effective reload days now.
 
VolcomX311 said:
Thanks Snag & D-Dubja. I've officially began a more Recomp program today, and I've added T-911 to assist. Still on AP, Recreate, DCP and now Pslin, but I won't be eating enough carbs to require Pslin, it was sort of a compulsive purchase. I suppose I'll have more effective reload days now.
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Let me know what you think of T-911 it's currently on my list just waiting for NP to carry it...

That Lean Out sounds interesting too...
 
DreamWeaver said:
That Lean Out sounds interesting too...
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Lean Out is da bomb DW, and I might recommend the MuscLean for you as well..
Early results are really outstanding, very quickly.. I've always gotten good results w/ Lean Out, but not this quickly, so there's some synergy happening..
Ahhh, I love me some synergy! :yup:
 
DreamWeaver said:
Let me know what you think of T-911 it's currently on my list just waiting for NP to carry it...

That Lean Out sounds interesting too...
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I'll definitely voice any notable effects. I almost started a log, "Call T-911, Volcom got cut." However, I'm still not recovered from my logdrenal fatigue. I had the name though, so I was considering it quite thoroughly, but I'll wait until my logdrenal glands are fully recovered. I've never abandoned a log half way through and I didn't want to risk that now.

"SIR!"
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snagency said:
Lean Out is da bomb DW, and I might recommend the MuscLean for you as well..
Early results are really outstanding, very quickly.. I've always gotten good results w/ Lean Out, but not this quickly, so there's some synergy happening..
Ahhh, I love me some synergy! :yup:
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I love synergies too.

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FINAL WEEK
Day #60 Quads/Hams/Cardio

Alternating sets of close-stance BB squats followed by BB RDL's, 30sec rest between (4 sets).
Alternating sets of leg extensions followed by leg curls, 30sec rest between (6 sets).
Continuous movement was the focus, did not go to failure on any set.
Finished with 20min cardio.

Things are coming together very nicely, I think I'll be able to impress at the end of the week. ;)
 
snagency said:
Lean Out is da bomb DW, and I might recommend the MuscLean for you as well..
Early results are really outstanding, very quickly.. I've always gotten good results w/ Lean Out, but not this quickly, so there's some synergy happening..
Ahhh, I love me some synergy! :yup:
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Damn there they go on my list...I feel poorer already...
 
VolcomX311 said:
I'll definitely voice any notable effects. I almost started a log, "Call T-911, Volcom got cut." However, I'm still not recovered from my logdrenal fatigue. I had the name though, so I was considering it quite thoroughly, but I'll wait until my logdrenal glands are fully recovered. I've never abandoned a log half way through and I didn't want to risk that now.

"SIR!"
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Agreed. I ran way too many logs last year; it feels quite nice not having to transfer my workouts from my journal to here. More respect for Snag for running this epic :usa2: I don't know if I 'll log anything until my 1st PH run (Planned for the fall) , but I probably won't last that long knowing me :)
 
VolcomX311 said:
I love synergies too.
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Me too !!! Especially the synergy of ...

snagency said:
Day #60 Quads/Hams/Cardio

Alternating sets of close-stance BB squats followed by BB RDL's, 30sec rest between (4 sets).
Alternating sets of leg extensions followed by leg curls, 30sec rest between (6 sets).
Continuous movement was the focus, did not go to failure on any set.
Finished with 20min cardio.

Things are coming together very nicely, I think I'll be able to impress at the end of the week. ;)
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...torture ! :D
 
dragonfly said:
...torture ! :D
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Forsure! :p

Day #61 Abs/Back/Arms/Calves

A little pre w/o entry today, as I won't have a chance to update afterwards..
Focus today once again will be on glycogen depletion, so nothing to failure, 3-0-2 tempo, alternating sets w/ 30sec rests, 7 sets per muscle group.

On a dietary note, today begins the elimination of things like egg whites, canned tuna, and broccoli (as things that may have the body hold water).
Also, while I am not doing a sodium/potassium load (makes me feel like crap), I am heavily salting my foods starting yesterday and continuing thru tomorrow; then I will cut out any addtl salt in my diet starting Thursday, and my chosen foods for THUR/FRI have very little sodium -- so this'll be my sodium manipulation. Keeping it simple. I will do no potassium.
I will, however, start the 'Dry' portion of the Methyl Ripped/Lean/Dry combo starting tomorrow. The Ripped & Lean will be finished tomorrow, so I'll coast out with my Recreate..
Out of all the products I've done this run, I am most disappointed with this NxLabs Ripped/Lean/Dry combo. I think it flat out sucked. Hoping the Dry will at least be a halfway decent diuretic..
 
snagency said:
FINAL WEEK
Day #60 Quads/Hams/Cardio

Alternating sets of close-stance BB squats followed by BB RDL's, 30sec rest between (4 sets).
Alternating sets of leg extensions followed by leg curls, 30sec rest between (6 sets).
Continuous movement was the focus, did not go to failure on any set.
Finished with 20min cardio.

Things are coming together very nicely, I think I'll be able to impress at the end of the week. ;)
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This is so similar to a routine I used to do.. turned my legs into rubber.
 
Came across this recipe this morning.. damn it looks good. :food:

Shrimp & Cheddar Grits
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.

Ingredients:
1 14-ounce can reduced-sodium chicken broth
1 1/2 cups water
3/4 cup quick grits (not instant) (see Shopping Tip)
1/2 teaspoon freshly ground pepper, divided
3/4 cup extra-sharp or sharp Cheddar cheese
1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip)
1 bunch scallions, trimmed and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt

Preparation:
Position rack in upper third of oven; preheat broiler.
Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.
Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.

Tip:
Shopping Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle. Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.

Nutritional Information:
Per serving
Calories 356 kcal
Carbohydrates 27 g
Dietary Fiber 1 g
Fat 13 g
Saturated Fat 5 g
Protein 32 g
Potassium 275 mg
Sodium 428 mg
Cholesterol 197 mg

Nutritional Bonus:
Per serving
Selenium (61% daily value), Calcium (25% dv), Iron (20% dv), Vitamin A (15% dv).
 
Ahh wth, couple more recipes, something for everyone (think I got food on my mind??) :think:

For those with kids..
Almond-Crusted Chicken Fingers
These chicken fingers are lightly covered in a spicy ground almond and whole-wheat flour mixture that'll make you and the kids forget about fast food and beg for this dinnertime treat.

Serves: 4
Preparation time: 40 minutes

Ingredients
Canola oil cooking spray
1/2 cup sliced almonds
1/4 cup whole-wheat flour
1 1/2 teaspoons paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 teaspoons extra-virgin olive oil
4 egg whites
1 pound chicken tenders

Preparation
1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.

2. Place almonds, flour, paprika, garlic powder, dry mustard, salt and pepper in a food processor; process until the almonds are finely chopped and the paprika is mixed throughout, about 1 minute. With the motor running, drizzle in oil; process until combined. Transfer the mixture to a shallow dish.

3. Whisk egg whites in a second shallow dish. Add chicken tenders and turn to coat. Transfer each tender to the almond mixture; turn to coat evenly. (Discard any remaining egg white and almond mixture.) Place the tenders on the prepared rack and coat with cooking spray; turn and spray the other side.

4. Bake the chicken fingers until golden brown, crispy and no longer pink in the center, 20 to 25 minutes.

Enjoy!

Nutrition Facts
Per serving:
147 calories
4 g fat (1 g sat, 3 g mono)
49 mg cholesterol
4 g carbohydrate
21 g protein
1 g fiber
214 mg sodium
79 mg potassium

Nutrition Bonus: selenium (28% Daily Value)
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For anyone who likes cheese..
Chicken Stuffed with Golden Onions & Fontina
A semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts. Use boneless, skinless chicken breasts, arguably the most versatile cut of chicken, are very low in fat, only 1 to 2 grams of fat per serving. Conveniently, one 4- to 5-ounce breast, tender removed, yields a perfect 3-ounce cooked portion. When preparing, trim any excess fat from the outer edge of the breast.

Serves: 4
Preparation time: 35 minutes

Ingredients
4 teaspoons extra-virgin olive oil, divided
1 1/2 cups thinly sliced red onion
2 teaspoons minced fresh rosemary, divided
1/8 teaspoon salt
Freshly ground pepper to taste
2/3 cup shredded fontina cheese, preferably aged
4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
1/2 cup white wine
1 cup reduced-sodium chicken broth
4 teaspoons all-purpose flour

Preparation
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.

2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-cheese mixture.

3. Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat. Add the chicken and cook until golden, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm.

4. Add wine and the remaining 1 teaspoon rosemary to the pan. Cook over medium-high heat for 2 minutes. Whisk broth and flour in a bowl until smooth; add to the pan, reduce heat to low and whisk until the sauce thickens, about 1 minute. Return the chicken to the pan and coat with the sauce. Cook, covered, until the chicken is just cooked through, 2 to 4 minutes. Serve the chicken topped with the sauce.

Enjoy!

Nutrition Facts
Per 3-ounce serving (without skin):
258 calories
12 g fat (5 g sat, 6 g mono)
88 mg cholesterol
7 g carbohydrate
33 g protein
1 g fiber
328 mg sodium
388 mg potassium

Nutrition Bonus: selenium (33% Daily Value), calcium (13% DV)
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For Volcom (or those Sunday football games..next yr)..
Barbecue Pulled Chicken
This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course. Cover and refrigerate for up to three days or freeze for up to one month.

Serves: 8
Preparation time: 5-1/2 hours

Ingredients
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
1/2 teaspoon salt
2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Preparation
1. Stir tomato sauce, chilies, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Enjoy!

Nutrition Facts
Per serving:
184 calories
8 g fat (2 g sat, 3 g mono)
68 mg cholesterol
8 g carbohydrate
20 g protein
1 g fiber
257 mg sodium
303 mg potassium

Nutrition Bonus: selenium (19% Daily Value), vitamin A & vitamin C (15% DV)
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Another one for Volcom (gotta take advantage of the semi far-east tie-in here..) :lol:
Ginger-Coconut Chicken
The wonderful flavors of southern India – coconut milk, dried Thai chiles and coriander seed – provide a perfect punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken.

Serves: 4
Preparation time: 50 minutes (including marinating time)

Ingredients
1 tablespoon yellow split peas
1 teaspoon coriander seeds
1 to 2 dried red chilies, such as Thai, cayenne or chilies de arbol
1/4 cup "lite" coconut milk
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), trimmed

Preparation
1. Toast split peas, coriander seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chilies blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Enjoy!

Nutrition Facts
Per serving:
152 calories
3 g fat (1 g sat, 0 g mono)
66 mg cholesterol
4 g carbohydrate
27 g protein
1 g fiber
371 mg sodium
327 mg potassium
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For Irish Cannon..
Chicken Piccata with Pasta & Mushrooms
Our piccata, made with chicken breast and served over whole-wheat pasta, replicates the rich lemon-caper sauce without the extra butter found in classic Italian piccatas.

Serves: 4
Preparation time: 40 minutes

Ingredients
6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour, divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil, divided
1 10-ounce package mushrooms, sliced
3 large cloves garlic, minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers, rinsed
2 teaspoons butter

Preparation
1. Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

2. Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce thickens, about 5 minutes.

4. Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Enjoy!

Nutrition Facts
Per serving:
401 calories
8 g fat (2 g sat, 3 g mono)
57 mg cholesterol
46 g carbohydrate
30 g protein
4 g fiber
477 mg sodium
750 mg potassium

Nutrition Bonus: vitamin C (20% Daily Value), fiber (16% DV)
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..and I'm recipe'd out for the rest of this log. :smokin:

Meanwhile, I'll go enjoy my isolate protein drink & 1 TBS of natty pb.. :yawn:
 
I'm so fuggin hungry today cuz I've been killin it in the gym... the next day I am usually pretty hungry but the body is sure screamin for food today. Yah an extra shake when I get home maybe...
 
Ah-ha, here's one right now..

Just for Timber:

Hemp Seed Granola

4 cups unsweetened plain granola
1/2 cup each hulled, toasted, unsalted, sunflower and pumpkin seeds
1/2 cup flax seeds
3/4 cup Hemp Hearts™
1/2 cup honey or maple syrup
1/4 cup Clear Hemp Cooking and Salad Oil™
Directions: Preheat oven to 300F. Evenly spread granola in a 9 x 13 inch (3L) glass-baking dish. Bake for 10 minutes. Watch so you don’t over bake. Granola can easily burn. Add sunflower, pumpkin, flax and hemp seeds to the granola and mix well. Place honey in a microwavable bowl or cup and heat for 1 to 2 minutes on high until hot but not boiling. Or heat honey on stove at low heat until in a liquid state. Pour over oil. Drizzle honey mixture over the granola, mixing well until evenly coated. Spread evenly and bake mixture for another 20 to 25 minutes, stirring occasionally. Let cool and store in airtight container. Makes 8 cups (2L).
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:lol: sounds tasty tho huh..
 
Holy recipes batman!

haha dang i will have to jot some of these down.. :D
 
TimberLakers said:
My recipe is weird. :lol:
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Weird smiley calls for weird recipe! :D
Nah, seriously tho, that recipe is da bomb dude. Love me some granola!
And all that other stuff in there (I'd use the honey instead of maple syrup personally) makes for a hella energy bar! I'd probably tweak it a lil bit, add some PB and Beverly Ultra Size (vanilla flav of course) to it, I think it would still bake out okay..
 
snagency said:
Weird smiley calls for weird recipe! :D
Nah, seriously tho, that recipe is da bomb dude. Love me some granola!
And all that other stuff in there (I'd use the honey instead of maple syrup personally) makes for a hella energy bar! I'd probably tweak it a lil bit, add some PB and Beverly Ultra Size (vanilla flav of course) to it, I think it would still bake out okay..
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Tis almost the time for the TimberCut... Even got some Slin. Going to have to reread half this log (and skip over my BS of course)...
 
VolcomX311 said:
"Bloody Heath Ledger took all the acclaim at The Academy, what about me, Christian The Bale!"

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i am def saving that batman gif! haha
 
Chest is lookn shredded up big time Snag! So 15 total prime a day? if i understand correctly
 
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