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Anti-F*ck It Drink

This drink, which I've termed the "Anti-F*ck It Drink" is famous among my closest friends. Despite spartan-like will power and excellent progress in life/the gym/training, we all have days where we just want to "f*ck it", throw in the towel for at least a few hours, and eat (insert your food of choice). I created the "Anti-F*ck It Drink" out of necessity, while in the depths of show prep. Make yourself one (or more) of these, and you may just save yourself! 1. Use homemade iced tea (herbal tea of your choice, brewed then refrigerated) 2. A bunch of ice cubes 3. 1-2 tbsp apple cider vinegar (found to assist digestion and fat loss) 4. 1-3 scoops of EXOS Branched Chain Amino Acids (more scoops = more flavor) Blend up to reach the consistency you desire. It's good stuff! Plus, most folks don’t sleep well on a stomach full of junk food - so, usually this drink wins the inner battle ...

Posted by Ashleigh Gass in Recipes

Pumpkin Spice Morning Smoothie

Ingredients: 1 scoop of Vanilla Protein Powder (Beverly International UMP is fabulous) 1/2 cup of pureed pumpkin 1 teaspoon of vanilla extract 1 cup of almond milk 1/2 teaspoon of pumpkin pie spice (or you can just combine cinnamon, nutmeg, and allspice) Combine all ingredients in a blender, and blend until smooth....

Posted by Ashleigh Gass in Recipes

Quick Vegetable Stir-Fry

Ingredients: 1 tsp olive oil 1 tsp fresh minced garlic 1 cup sliced mushrooms 2 carrots, sliced 2 green onions, sliced 1/2 cup chicken broth 1 tbsp soy-sauce 1/2 cup shelled frozen peas 12 oz cooked shrimp 2 cups brown rice* 1. Heat oil in a saute pan or wok. Add garlic, mushrooms, carrots and onions and saute 5 minutes, until onions wilt slightly. Stir in chicken broth and soy sauce. 2. Bring to a simmer and stir in peas and shrimp. Cook an additional 5 minutes, stirring occasionally. *Use if you are lean, and post-training. If you have fat to lose and haven’t worked out, use extra vegetables...

Posted by Ashleigh Gass in Recipes

Out of Bounds Brussels Sprouts With Bacon

Ingredients: 1/2 lb fresh Brussels sprouts 2 tsp olive oil 1 strip bacon (chopped) 1/2 cup chopped onion 2 tsp chopped fresh thyme (or 1/4 tsp dried) Salt & Pepper to taste Finely shred 1/2 lb fresh Brussels sprouts with the slicing blade of a food processor, mandoline, or knife. In a large nonstick skillet, cook 2 tsp olive oil and 1 strip bacon (chopped) over medium heat for 2 to 3 minutes or until bacon is crisp. Stir in 1/2 cup chopped onion and saute for 4 minutes. Stir in shredded Brussels sprouts and saute for 6 to 8 minutes or until tender. Stir in 2 tsp chopped fresh thyme (or 1/4 tsp dried) and season with coarse salt and freshly ground pepper. Makes 2...

Posted by Ashleigh Gass in Recipes

Crock Pot – Chicken and Sun-dried Tomatoes

Ingredients: 2 oz sun-dried tomatoes 1 large onion, sliced 8 oz whole baby carrots 3 stalks celery, sliced 1 tsp dried thyme 1/4 tsp salt 1/8 tsp black pepper 4 boneless, skinless chicken breast halves 1/4 cup chicken broth 2 cups brown rice (for post-training meals) 1. Slice sun-dried tomatoes and place in the bottom of a slow cooker along with the onion, carrots, celery, and seasonings. 2. Place the chicken breasts on top of the vegetables and pour the chicken broth over top. 3. Cover slow cooker and cook on low for 4 to 6 hours, or until chicken is cooked and carrots are tender. Serve with rice if you have trained, if not, serve with...

Posted by Ashleigh Gass in Recipes

Chicken Salad with Diced Mango

Ingredients: 10 oz. chicken breast 1 mango, peeled, pitted and cubed into 1/4 inch pieces (1 cup) 1 stalk celery, minced (1/2 cup) 1/4 cup minced parsley 8 oz plain yogurt 1 tbsp lemon juice 1/4 tsp black pepper 4 cups fresh salad greens 1/4 cup crushed peanuts Place first seven ingredients in a medium bowl and stir to combine. Scoop about 3/4 cup of chicken-mango mixture atop 1 cup of salad greens; top each serving with 1 tsp crushed peanuts. Nutrition Facts: 246 calories, 22g protein, 16g CHO, 11g...

Posted by Ashleigh Gass in Recipes

Grilled Salmon with Peanut Hoison Sauce

The following recipe makes 4 servings Ingredients: 1/2 cup natural peanut butter 1/2 cup hoisin sauce 1/2 cup finely chopped onions 1/4 cup rice wine vinegar 1/2 cup water 1/2 cup sliced green onions 2-3 cloves garlic, minced 4 (6oz.) Salmon fillets Salt (to taste) Pepper (to taste) Whisk peanut butter, hoisin sauce, onion, vinegar, water and garlic in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer about 5 minutes, stirring often. Heat grill. Spray both sides of salmon fillets with no-stick cooking spray; season with salt and pepper. Grill to preferred doneness, taking care not to overcook. Top each fillet with warm peanut hoisin sauce and sprinkle with sliced green onions just before...

Posted by Ashleigh Gass in Recipes

Super Easy Salad

Ingredients: 5oz turkey breast 1 cup mixed greens 1/2 cucumber, sliced 1 tomato, quartered 1 carrot, shredded 1 tbsp sunflower seeds 1 tbsp pumpkin oil Splash of lemon juice 1 tbsp hummus 1. Combine first 6 ingredients on a plate. 2. Drizzle salad with oil and lemon juice 3. On the side, enjoy with...

Posted by Ashleigh Gass in Recipes

Feta and Toasted Pine Nut Chicken

Ingredients: 1/2 cup feta-cheese 3 tbsp toasted pine nuts 2 5-oz chicken breasts Black Pepper to taste 1. Preheat oven to 425F. In a small bowl, mix feta and pine nuts. 2. Place chicken on heavy-duty foil and top with feta and nut mixture. Fold edges of foil so they meet and cover chicken breasts. Bake for 10 to 15 minutes. Add pepper to taste. Nutrients per serving: Calories 258, Total fats 11g, Saturated Fat 3g, CHO 2g, Protein...

Posted by Ashleigh Gass in Recipes

Stuffed Roasted Red Pepper

Ingredients: 1/2 cup cottage cheese 1/2 tsp minced garlic or 1/4 tsp garlic powder 8 oz poached chicken breast, chopped 2 whole roasted red pepper 1. In a small bowl, combine cottage cheese, garlic and chopped chicken. Stir until mixed. 2. Hold the pepper with the opening facing upward. Distribute cottage cheese mixture evenly between the peppers. Can serve cold or warm in microwave for 45 seconds. To poach chicken: boil enough water so chicken is submerged. Lower heat and simmer, covering for 10 to 15 minutes. Cut chicken in middle and it’s finished if there isn’t any pink remaining. Nutrients per serving: Calories 171, CHO 9g, Protein...

Posted by Ashleigh Gass in Recipes

Tilapia Tacos

Ingredients: 1 lb tilapia filets 1 tsp chili powder 1 small tomato, chopped 1/2 cup chopped onion 2 tbsp chopped cilantro 1/2 jalapeno pepper, seeded and finely chopped 1 garlic clove, minced Juice from 1/2 lime Pinch of Sea Salt 1. Preheat oven to 350F. Line a rimmed baking sheet with foil. 2. Pat the tilapia filets dry with a paper towel and place on the baking sheet. Dust them both sides with chili powder. Bake for 10 to 12 minutes. 3. While the fish is baking, place the tomato, red onion, cilantro, jalapeno pepper, garlic, lime juice and salt in a medium mixing bowl. Stir gently to combine. 4. Serve vegetable mix on top of tilapia filets and...

Posted by Ashleigh Gass in Recipes

Tex Mex Egg White Omelet

Ingredients: 1/2 tsp olive oil 2 tbsp minced red bell pepper 2 tbsp minced onion 1 tsp minced jalapeno pepper 1/2 to 1 cup egg whites 1 to 2 whole eggs 2 tsp water 1/4 tsp oregano 2 tbsp real, full fat cheese, grated Black pepper to taste 1. Pour olive oil into small nonstick skillet over medium heat (can also use coconut oil). Add peppers and onion. Saute for 3 minutes, then remove from heat. 2. Place a medium nonstick skillet over medium-high and spray lightly with olive oil or coconut oil spray. Whisk egg whites, water and oregano for 12-15 seconds until frothy, then immediately pour into pan. Cover and cook for one minute. 3. Remove lid, spread sauteed veggies and cheese over half of egg mixture, then gently fold the other side over to form a half moon. Reduce heat to low; cover and cook for one minute until cheese is melted. Serve immediately with a sprinkling of black...

« Older Entries

Anti-F*ck It Drink

Pumpkin Spice Morning Smoothie

Quick Vegetable Stir-Fry

Out of Bounds Brussels Sprouts With Bacon

Crock Pot – Chicken and Sun-dried Tomatoes

Chicken Salad with Diced Mango

Grilled Salmon with Peanut Hoison Sauce

Super Easy Salad

Feta and Toasted Pine Nut Chicken

Stuffed Roasted Red Pepper

Tilapia Tacos

Tex Mex Egg White Omelet

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