So often, “healthy versions” of desserts are sad reproductions of the real thing that only serve to enhance your cravings or remind you of what you’re missing out on – but protein ice cream, done right, is so close to the real thing (but nourishing enough to actually be fulfilling, and a frequent addition to a healthy diet) that you may have a hard time justifying Ben and Jerry’s after you try it.
If you’re getting bored with the same ground beef dishes over and over, subbing in lamb, adding some unique spices, and even shaping your meat into a slightly different form are all simple ways to ratchet up the flavor and keep things interesting.
Throw some tasty ingredients in a skillet, let them cook together and marinate in their own delicious juices, and get ready for a fantastic dinner with almost no work. You’re welcome.
The range of textures and flavors in this salad is highly sophisticated for such an easy recipe! Feel free to switch up the salad fixings, but I promise this is one salad that will leave you feeling satisfied. This recipe is from my cookbook It Takes Guts, and if you like it, I'd love for you to pick up the book and try some other dishes!
...with a surprise! These delicious, spicy, fall-appropriate cookies have duck fat in them! Duck fat is an incredible fat to use in baking, rather than butter or coconut oil. It imparts a subtle depth of flavor and richness, without any gamey taste.
This is the most popular recipe from my organ meat cookbook, It Takes Guts. It's easy, nutritious, and popular with everyone from babies to the organ meat-averse. Try it and let me know what you think!
I’m not telling you to replace your high-level training protocol with an after-dinner stroll; I’m simply asking you to consider adding that after-dinner stroll, regardless of how fit or strong you are.