Old School Super Shake!

Milk and eggs have been on the menu for humans for quite some time now. For years old school bodybuilders and strength athletes have based their nutrition programs around these two basic foods. Although most folks think of milk and eggs as being only protein foods, this is not the case. Both milk and eggs are rich sources of fat-soluble nutrients and are loaded with high quality nutrition.

These days it seems that people have forgotten about these two super foods. I know people who spend thousands of dollars on the latest supplements and rarely eat any real food.

In the hopes of reversing that trend and steering people back towards eating whole, fresh foods, here is a recipe for a classic old-school SUPER SHAKE!

Raw Milk 2 cup/16oz; Calories: 320, Total Fat: 18g, Carbs: 24g, Protein: 18g

Raw Egg 3 Large (150g); Calories: 213, Total Fat: 15g, Carbs: 3g, Protein: 21g

Raw Honey 2 tbsp. (42g); Calories: 140, Total Fat: 0g, Carbs: 34g, Protein: 0g

Calories: 671 Total fat: 33g, Carbs: 61g, Protein: 39g

Add all the ingredients into a blender and mix for about 30 seconds. You can drink this as a meal or store it in the fridge and drink a glass every couple of hours. It will provide a lot of energy, fat-soluble nutrients and it’s delicious!

Try incorporating a few of these old-school super shakes into your weekly Personal Eating Plan and see what happens. You may find that you don’t need all those super pills and powders any more.

PAU for NOW

TAKU

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“Almost” RAW Eggs

You know those movies like Rocky, or Electra Glide in Blue, where you see the hero drink down a big gulp sized glass of raw eggs? Have you ever tried it? Drinking raw eggs is not the easiest thing to do. The texture is not the greatest and the flavor is not so great either.

Now don’t get me wrong, I love eggs. I use eggs quite a bit in my personal eating plan, they are a great source of protein as well as other important nutrients. I even use raw eggs in some of my favorite recipes. I’ll admit however that I have only actually been able to drink a glass full of raw eggs on one occasion.

Some people are afraid that raw eggs may be a source of salmonella. The secret to eating raw eggs safely is to get the freshest eggs possible and to know the source. If you are worried about getting sick but still would like to use eggs in your recipes, try using “almost” raw eggs. Almost raw eggs allow you to enjoy your eggs with no fear that they will make you sick while you still have an egg with a loose consistency for salad dressings, home made mayo, aoli etc.

Here is how you make them “almost” raw:

1. Put egg(s) out at room temperature

2. Boil water and then turn it off (leaving on burner)

3. Put egg(s) immediately in water and leave for 5-6 minutes

4. After 5-6 minutes has elapsed, empty hot water

5. Before breaking eggs run under cold water for a few seconds ( you don’t want to burn your hands)

6. Break open egg(s) into bowl or blender etc. You may need a spoon to scoop out some of the whites which may be slightly stiff.

Well there you go, an easy way to make your eggs safe and still enjoy them in your favorite recipes. Remember to check back here for more nutrition tips as well as other ideas about how to enhance your own personal eating plan.

PAU for NOW

TAKU
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