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10 Surefire Ways to Get More Protein in Your Diet

June 19, 2023 by Kathryn Alexander

Protein is vitally important to your everyday life, metabolism, building of muscle, growing skin and hair. 

Protein is not always the easiest to get in the right amounts either, because it often requires preparation and refrigeration.

However, it is worth it to prioritize eating enough protein, and this is especially important if you are responsible for other people’s intake too, like your spouse or children’s.

salmon on grill for tasty protein

I just wrote about how much protein you really need to get so read this if you have questions about how you should aim for.

So how do you get enough? There are lots of ways! Try some of these options below! (I saved the best for last!)

1. Change How You View Your Meals

First and foremost, the biggest change you can make, and the most effective in my opinion, is to change how you think of your meal structure. Plan your meal around protein. It must have high quality protein as its base. This means a baked potato or bowl of spaghetti, or even soup, is usually not a meal. 

Soup can have protein in it. Make sure it’s around 30 g. Baked potatoes, spaghetti, veggies, and soup are great sides. You can absolutely have those; but a meal should have a backbone of protein. 

Once you begin thinking this way, you’ll realize it gives you enough structure to make meal planning even easier. 

2. Have a System

I’ve adopted the viewpoint of having protein as the staple of my meal, so it makes planning them easy. I generally eat fairly protein for breakfast and snacks, I cook meat for supper, and eat those leftovers for lunch. 

Eggs or cottage cheese, and fruit, go a long way for me in the morning. I often have a kefir smoothie too. Lunch is already made from yesterday; a no brainer. And finally, I love grilling. I look forward to a new recipe or an old favorite on the grill. If I don’t have the time or inclination to put much effort into it, I simply brown a pound of ground beef or bison, and have fruit as my sides again. 

3. Keep Some Tuna on Hand

Keep a quick stash of tune in your pantry. Tuna is quick, easy and packed with protein. It’s not gourmet, I know. But it’s cheap, easy, and keeps for long periods of time. It’s a fantastic backup for the days  I need a little something to hold me over until dinner, or times we get those unpredictable Austin storms and I don’t want to drive to the store in the rain.

You can mix it with some mayo, cracker, or relish if you’re a total weirdo. 🙂

4. Eggs

Eggs are so versatile! I love eggs because I think they are delicious, easy, and they are high quality protein. Boiling eggs is quick and easy. Scrambling a few in a pan or making them over easy is also pretty simple. I went through a long phase of poaching eggs, which was a little more like an art form that I never quite perfected. It was fun though, remains a staple in my diet. Many people like eggs too, so you can usually find a way to make them that complements your family’s tastes.

5. Protein Powder

Protein powder is a great way to supplement protein in your diet. This is not cheating or taking a shortcut. Make sure you get a high quality protein, and do not let it substitute real food or real meals. Use it as a supplement, not a substitute. 

There are many people out there who get creative with using protein powder to make high protein snacks. If you google “how to make high protein bread” or “how to make high protein pancakes” you’ll find many options! 

You don’t have to bake with it, however. I don’t. If I have a protein shake, I just mix it with water. I like regular bread, in normal amounts, and protein powder as a holdover. However, you can experiment with this if you like to be creative with your baking.

6. Plan Your Protein On The Go

Admittedly, I am a planner. I do this because it’s logistically and financially easier. I do find myself in a pinch sometimes, where I don’t have enough time to get a full meal but I’m starving. In this case, my go-to is beef jerky or Greek yogurt from a convenience store. Many of the newer convenience stores now carry a nice refrigerated section. I keep a box of plastic spoons in my glove compartment at all times, specifically for times like this. 

Related: How Often Should I Workout?

7. Know What Restaurants Are Around You

By now, I hope you start thinking in terms of building your meal around protein first. This will allow you to have your go-to restaurants. BBQ places are abundant in Austin, where I live, and offer great protein options. Most sit down restaurants have a grilled or baked chicken plate. Even Chick-Fil-A has grilled chicken salads. Look around you and see what works for your needs and schedule.

8. Try New Protein Sources!

Try new things! Chicken and steak are pretty common, but don’t forget seafood. Salmon, oysters, and crawfish are full of high quality protein. If you are able to try wild game, bison and venison are great, healthy options too. 

Currently in my fridge/freezer are: frozen crawfish, frozen oysters, venison, beef, bison, chicken, eggs. 

9. Beware of Less Optimal Protein Sources

Peanut butter should not be your protein source. Nuts and seeds have some protein, but have way more fun, making the majority of their calories from fat. This does not make them inherently unhealthy! However, if you eat enough peanut butter or nuts to get enough protein, you’ll be getting literally hundreds of calories you might not want to consume. 

That’s a quick way to tank any weight loss results you are seeking. If you are looking to gain weight, by all means, eat up. Just be aware of what you are taking in, despite what an internet sources says. Even this. 🙂 Read your nutrition labels! 

10. Get a Grill or Smoker

A grill or smoker is a game changer; hands down, this is my number one recommendation for how to make getting enough protein easier. Notice this is not easy, per se. I know. But it is worth the trouble and expense in the long run. 

A grill or smoker makes meat delicious, easy to prepare, and even easy to prepare in bulk. Cook for days at a time! Have a party! 

I love grilling so much, I wrote a whole post about why you should buy a grill. 🙂

Grills also make cleanup a breeze and don’t heat up your kitchen. And look at these grill marks:

ways to get more protein

How do You Get More Protein?

Did I miss anything? Let me know how you make sure to get enough protein! Stay consistent with your protein intake and training, and you’ll get where you want to be! If you still have questions, let me know. I’m a fantastic problem solver and I have time for you! 🙂


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet Tagged With: recipes

Grilled Venison Fajitas Recipe

June 14, 2023 by Kathryn Alexander

I want to share this grilled venison fajitas recipe with you because it is delicious and healthy and didn’t take long to prepare at all. 

I believe very strongly in sourcing high quality, healthy foods, and knowing how to cook for yourself and your family. There’s nothing wrong with going out to eat or buying prepared meals, but I think it’s vitally important now to look at where your food is coming from, and know how to prepare it. 

Also, protein is vitally important to the human body, especially if you lift. This is another great way to get enough protein in your diet.

grilled venison fajitas recipe

Related: bookmark this chicken recipe to try, too.

I am lucky that I live in Texas and have lots of friends who hunt. They are happy to share and trade meat. I also buy meat packages from 1915 Farm here in Texas and Stay Classy Meats in Montana. Both are fantastic! (I am not sponsored or affiliated with them).

Ingredients

  • Juice from 1 lime
  • Juice from 1 orange
  • 1/2 cup olive oil
  • 2 pounds fajita meat from my friend Therk of HD Motorsports, and processed at Republic Butcher
  • 2 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion if you like onions, sliced
  • Tortillas
  • Sour cream
  • Cheese
  • Sliced tomato or pico
  • Avocado sliced

Marinade and Veggie Prep

Mix the citrus juices and olive oil to make a marinade. I marinated the fajita meat 2 hours, but you can marinate up to 10 or so.

Pre-heat the grill. 

While grill is heating, saute the peppers and onion. You can do this in a cast iron on the grill, or on a griddle plate if you have one. 

Remove the meat from the marinade and dry it off. Sprinkle brown sugar on the meat. 

When veggies are done sautéing, in about 10 minutes, remove and keep warm. I like to use the little side burner for this.

Related: check out some other spice options to enhance your meals.

Grill the Venison

Increase the heat on the grill. 

Add the meat and sear approximately 3 minutes per side. 

Let the meat rest 5 minutes after you remove it from heat. When you are ready, load your tortilla with meat and all your fixings: sautéed veggies, sour cream, cheese, tomato/pico, and avocado.

Enjoy! 

After you’ve made your grilled venison fajitas, try some other grilled meats like steaks. I put two different methods of cooking steak head to head: check it out here, “Can Steak on the Stovetop be as Good as on the Grill?”

Training Programs

Back to our regularly scheduled programming, exercise! Try jumping into The Garage Squad, which includes barbell work and some gym machines, or The Home Team, which is work that can be done at home with a few dumbbells. See both The Garage Squad and The Home Team here on Train Heroic!


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

Smoked Chicken and Green Beans & Tri-Color Potatoes

March 16, 2021 by Kathryn Alexander

Smoked chicken and green beans and potatoes are a hit in this recipe.

My new favorite way to make chicken is to smoke a whole chicken. Smoking gives an extra layer to the flavor, but you can always do this in an oven too. Whether in the smoker or an oven, a whole chicken and some vegetable sides provide protein and nutrients for days, and is not as work intensive as you’d think. In fact, the most time consuming part is preparing the vegetables, which is something you can easily substitute with quicker options.

This meal will feed at least 4 immediately. If you have leftovers, you can pair with salad for an easy healthy meal.

smoked chicken and green beans by Kathryn Alexander of Alexander Training

Prepping and Smoking the Chicken

To prep the chicken, I cover it in olive oil and spices. That’s it. I have been using Traeger’s Fin & Feather rub, which is flavored largely with garlic and paprika. The whole chicken then goes in the oven or grill on 375 until the meat reaches an internal temperature between 160 and 165. This will take the better part of an hour.

Prepping the Sides

After the chicken has gone in, wash the green beans and snap the ends. Wash the new potatoes and add to the green beans. Chop one clove of garlic into small pieces and set aside. Cut 2-4 slices of bacon into 1 inch square pieces. Dry the beans and potatoes, and cover in olive oil and chopped garlic. Spread the vegetables onto a pan lined with parchment or butcher paper. Place the bacon pieces on top of the vegetables.

Cooking the Green Beans and Potatoes

When the chicken is done, verify that the meat is at an internal temperature of at least 160. When the chicken is removed, bump the heat to 400 degrees. When it is ready, put the vegetables in the oven or smoker for 20 minutes. Check at 20; add 3-4 minutes if the vegetables are not yet golden brown.

Ingredients

  • 1 whole chicken
  • 2 ounces olive oil
  • chicken spice rub
  • 1 pound green beans
  • 1 pound tri-color or new potatoes
  • 2-4 slices bacon
  • 2 ounces olive oil 
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
smoked chicken prep ingredients

Chicken as a Protein Source

Chicken is a great source of protein. A 3-4 ounce serving will give you a little over 30 grams of protein, which is a great goal for a meal. Can’t get enough chicken? Try this One Pan Chicken Recipe.

Need a change from chicken? This trout recipe is delicious, and this venison fajita is something new and fresh to throw on your grill!


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

One Pan Chicken & Veggies

January 2, 2021 by Kathryn Alexander

This one pan chicken and vegetable dish is simplicity in a delicious meal. It requires a few minutes of prep, but cooks in one easy step. I love starting with a first course, which in this case is salad. You can serve the salad immediately if you have guests who are ready to eat, or save it for mealtime. 

Kathryn one pan chicken

This recipe follows what I consider the formula for a healthy meal: protein as the foundation of the meal, and sides and water added. I encourage you to aim for 30 grams of protein per meal. You can adjust for your individual needs, of course, but this offers you a great way to get closer to your ideal protein intake per day.

Salad

  • spring mix salad 
  • 4 oz feta cheese
  • 2 bell peppers
  • olive oil
green salad

Main Course

  • 6-8 pieces of chicken legs and thighs 
  • new potatoes
  • brussels sprouts
  • olive oil
  • Italian seasoning
  • salt
  • pepper
one pan chicken and veggies recipe

Prep Time

As always, wash your salads and vegetables. Throw the salad, sliced bell peppers, and feta cheese in a large salad bowl. 

Chop the Brussels and small potatoes in half. Place them in an oven safe pan and coat with olive oil, salt, and pepper. 

Brussels sprouts

In a shallow dish, pour some olive oil and Italian seasoning. Dip the chicken in to cover each side, and then place on the vegetables. Salt and pepper to taste. Slice a lemon, and squeeze over the whole dish. Put them lemon in the dish to cook as well. 

One Pan Chicken

Cook on 400 for approximately 40 minutes and ensure the chicken has reached 165 degrees internally. Finish with a broil for 3-4 minutes. 

Let cool until desired temperature and enjoy your one pan chicken!

One pan chicken recipe delicious

Want a recipe that’s not the same ole, same ole? Try these venison fajitas or this citrus salmon.


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

Texas Trout

June 10, 2020 by Kathryn Alexander

My usual diet consists of red meat and veggies so I decided to mix it up with grilled trout. I call this recipe Texas Trout. I prepared this like I would salmon, with garlic, seasonings, and a bit of butter. Trout looks very similar to salmon and cooks just as deliciously, but has a slightly different flavor which is fun to experiment with.

Texas trout healthy recipe

Ingredients

For pre-entree snacking: 

  • 2 bellpeppers, the more colorful the better 
  • hummus
  • pita chips

For the main course:

  • trout 
  • 2 lemons
  • mushrooms
  • 3 oz butter
  • salt & pepper
  • 3 cloves garlic2 cedar planks
  • olive oil

For kebab sides:

  • mushrooms 
  • 3+ bellpeppers
  • kebab sticks

“Prep” Your Appetizer

Number one pro tip of the kitchen: have an appetizer. Hangry is not a good look on anybody, and as a host, I never want to make anyone wait in hunger. New recipes tend to take me longer than I expect, so appetizers to the rescue. It might be overkill to call this an appetizer, but for snacking, I opened a pack of hummus, pita chips, and sliced some bell peppers. Vóila.

Trout & Sides Prep

On to the main course. Soak the cedar planks and kebab sticks for 30 – 60 minutes before grilling. Soaking longer will not hurt them, so put these in a pan of water first.

Wash and dry the bell peppers and mushrooms. Chop the mushrooms in half and bell peppers in 1-2 inch chunks. Mix in a bowl with an ounce or so of olive oil so they are evenly coated. Optionally sprinkle with sea salt. Set aside while the kebab sticks continue to soak. 

Slice one of the lemons and mince the garlic cloves. 

Remove the cedar planks from their soak and lay the trout across them. Top the trout with a bit of olive oil, the garlic cloves, pats of butter, and finally the lemons. 

Skewer the kebabs with the mushrooms and bell peppers. 

Texas trout prep

Grill Specifics

Texas trout on cedar planks on grill

Once the grill is heated to approximately 400 degrees, begin the trout and kebab grill. 

Check in 7 minutes to turn the kebabs and check on the trout. It will likely take 5-7 more minutes. 

Serve with a half slice of lemon to squeeze on the trout before dining.

If you try this, please let me know how it goes! I think you’ll love it!

Related: One Pan Chicken and Veggies recipe

Texas trout on grill by Kathryn Alexander Training

Reach Your Protein Needs

This recipe is a fantastic way to get quality protein without a bunch of extra calories. How many grams you take in will depend on your serving size, of course. You’ll get about 35 grams in 6 ounces of this trout. How much protein do you need? An easy estimate is about 30 grams per serving, but read here for more details: How much protein do you really need to eat?


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

How To Meal Prep For a Week

March 19, 2018 by Kathryn Alexander

Meal prepping has been all the rage lately; seems like everybody has been talking about it, and for good reason: meal prepping has some huge benefits. It can cut cooking time, and ensure you have good healthy food when you need it. On the downside, it’s heavy on planning until you get in the swing of it.

To help expedite the planning process, I have compiled a comprehensive guide on how to meal prep for a week, from grocery list to clean up. Pro tip: employ the “I cook, you clean” rule, because there will be a lot of dishes. Sadly, this does not work if you live by yourself.


meal-prep-done.png

Plan breakfast ahead

This meal prep plan will not include breakfast, so I encourage you to have a quick, easy breakfast recipe, if you are a breakfast eater. I have a quick smoothie every morning for breakfast or scramble eggs with grits. Both are simple and I can prepare them practically on autopilot.

The Menu

This is a step by step guide for preparing lunch and dinner for a week, for about 2 people. You can follow along with the text and pictures, or you can watch the video, which condenses it down to the most important steps.


meal-prep-menu.png

You can adjust the recipes to suit you and your family’s food preferences. Check out the menu and if you’d like to follow my plans exactly, and email me if you’d like the full grocery list.

Getting started

You’ll want 3-4 baking pans lined with aluminum foil coated with a light layer of olive oil. You’ll also use a strainer, crock post and a cast iron skillet. If you don’t have a skillet, you can use another pan.

Preheat oven to 350 degrees.

Marinate flat iron steak with Italian dressing in large ziploc bag. Return to fridge.

How to meal prep chicken

The secret to cooking chicken that doesn’t dry out is to coat chicken with olive oil on both sides before you season it. Sprinkle with Italian seasoning, or seasoning of your choice, and put chicken in the oven.

Wash your hands.

Write on a post it note what time you put it in, and when you need to check it. Set timer if you’d like. I suggest checking in 45 minutes.


meal-prep-chicken.JPG

meal-prep-timing.PNGHow to meal prep salmon
Line pan with aluminum foil and olive oil for salmon. 

Slice about half an orange and half a lemon. Coat salmon with olive oil, Paul Prudhomme’s Seafood Magic seasoning, and place citrus slices on salmon. Put salmon in the oven.

Wash hands.

Update your post it note with time you put salmon in the oven, and time to check it. I suggest checking in 20 minutes.


meal-prep-salmon2.JPG


meal-prep-salmon.JPG

How to meal prep vegetables


meal-prep-vegetables.JPG

Line another pan with aluminum foil and olive oil.

Wash and dry asparagus, brussels sprouts, and broccoli. Of course, you can make more of one if you have a favorite. Chop the ends of the asparagus and brussels sprouts and discard. Chop the brussels sprouts and broccoli into bite sizes, and coat with olive oil and sea salt.

Fill boiling pot with water and set to high heat, to prepare for the shrimp boil.

While the water is heating up, the salmon should be ready to check. Be sure that it flakes when you gently pull it apart with a fork. If it does, it is done.

Remove it from the oven. This should make a little more room for the veggies, which are ready to be put in the oven.


meal-prep-oven.JPG

How to meal prep a shrimp boil


meal-prep-produce.JPG

Prep your shrimp boil veggies: peel corn ears and break in half, wash and quarter oranges, and wash mushrooms and red potatoes.

As soon as water begins to boil, add spices, bay leaves, and potatoes and corn.


meal-prep-strainer.PNG

After 5-10 minutes, add mushrooms and oranges to shrimp boil.

Don’t take your eyes off the shrimp! They only take about 4:00 to cook. Overcook them and they’ll stick to the shell when you peel them.

Important: when the shrimp are done, save the water to make rice. To do this, pour the shrimp through a strainer placed in a bowl.

How to meal prep rice

But first, it should be about time to check for the chicken to be done. I always use a thermometer on chicken because it should be well done for safety. Nobody’s got time for food sickness. Chicken should be 165 degrees measured on the thickest part of the biggest piece.

When the chicken is taken out of the oven, everything should be out. Set the oven to broil and let it heat up. Bring the water in the boiling pot back to a boil. When it is boiling, add in the rice. Follow the instructions on the rice for amount of rice to cook give your estimate of how much water is boiling.


meal-prep-shrimp.JPG

How to meal prep a giant salad

Wash a few more mushrooms, tomatoes, bell peppers, cucumbers, and lettuce. I use a combination of romaine lettuce and spinach for my salad. To skip a step, you can buy the spinach pre washed in a bag, but always wash it again.

Combine all these ingredients in a big bowl and put back in the fridge. This is your dinner salad for all week. You can add to it as necessary.

Confession: I don’t time rice. Check it occasionally and stir. It will be done when most of the water is boiled out. Yes, I know, very helpful. You are welcome.

How to meal prep flat iron steak

The flat iron steak should be broiled about 5 minutes and then flipped over for 5 more minutes. I like the steak cooked in my cast iron, which isn’t big enough for both, so I did them separately.

Food safety and freshness

When I prep food, my preference is to prep only 3 days in advance. However, sometimes people prefer to prep for a whole week, as I am showing here. You’ll want to take a few steps to ensure the food you eat is good all week. There are a few ways to do this:

  • Freeze food that you will eat in 3-4 days or longer. Take out to thaw the night before.

  • Supplement prepped meals with healthy purchased meals through the week.

  • Have a big prep on Sunday, and then a mini prep for say, your protein, mid week.

One way to do this mini-prep is to prepare a crock pot recipe. Crock pots are so easy and make very tasty meals.

How to meal prep a roast in the crock pot

Pour broth into the crock pot first. Add the roast, beans, french onion soup cans, bay leaves, and more broth if you have it. From here, you can either start the crock pot, or put this back in the fridge, ready to cook tomorrow during the day.

The Feast

When the flat iron steak is out of the oven, everything should be done and cooling. You have your choice of what to eat tonight, since all is available. Too add a lot more variety with a little bit of effort, you can make cooking night a taco night.

With just sour cream or plain Greek yogurt, cheese, an avocado and tortillas, you get one more entirely different meal. You can have chicken tacos, steak tacos, and any sides you’d like.

You’ll have a little bit of clean up but the foiled lined pans cuts that down tremendously. If you’ll be bringing lunches to work, I suggest putting them in Pyrex or Tupperware in their correct portions before you refrigerate them. If you will be coming home to dinner, you can condense food into pans and cover with fresh foil or Saran wrap, instead of portioning them.

I hope you found this guide helpful! I’d love to know how you use meal prepping and what tips you can share, too. Thanks for reading!


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: how to, recipes

The Smoothie Recipe from The Iron Guru, Vince Gironda

March 4, 2018 by Kathryn Alexander

Vince Gironda’s egg shake is a classic. Now, modern smoothies and shakes are everywhere: green smoothies post yoga, protein smoothies post gym smash, and yogurt smoothies available in the grocery aisle for those on the go. They really are fantastic, as they are quick, versatile, and potentially healthy and delicious. This is one of my favorite recipes, adapted from Vince Gironda, the Iron Guru himself.

Austin personal trainer Kathryn Alexander
Austin personal trainer Kathryn Alexander shares her favorite shake recipe, from Vince Gironda’s famous egg shake

My Favorite Shake Recipe

You know I’m an old school iron girl at heart, so it makes sense that this recipes is based off Vince Gironda’s favorite shake recipe.

Vince Gironda, a preeminent bodybuilder and personal trainer in the 1940’s – 1990’s, developed what he called the Hormone Precursor Diet. It was heavy on protein and fat, with much of that coming from eggs. His original shake called for:

  • 12 ounces cream (half & half) 
  • 12 raw eggs
  • 1/3 cup protein powder
  • 1 banana

Related: check out this ultimate gift guide for powerlifters

My Take on Vince Gironda’s Shake

I am not a registered dietician, but I will explain how I adjusted this recipe for me. First, I use pasteurized HEB brand Liquid Egg. It’s quick and easy, and eliminates the chance of salmonella. Second, I adjust the recipe down a bit and omit protein powder. My recipe is:

  • 4-6 ounces half & half 
  • 6 ounces Liquid Egg (the whole egg version)
  • 1 frozen banana (if not frozen, add ice cubes)

The above recipe ends up being around 464 calories total, with a breakdown of 30 g fat, 27 g protein, and 25 g carbs. This is based on data from the U. S. Department of Agriculture’s Food Database. If you use the Liquid Egg that is just egg whites, it will be significantly less fat, since it omits the yolk. 

Update: I’ve had lots of questions about the Liquid Egg. It doesn’t make the smoothie taste like egg, but it does give a great whipped texture. Smoothies have a way of disguising flavors, which is why you have heard of people sneaking in greens in smoothies and shakes.

Check out the whole process in the video below.

Modifications

Along the way, I have changed it a bit. Sometimes I add central Texas honey, because, you know, cedar fever in Austin. (Can someone tell me if having local honey really helps prevent allergies?)

Other times I add strawberries and blueberries for sweetness. The possibilities are limitless! You can substitute skim milk for cream to cut down fat and calories. You can add peanut butter if you’re trying to gain weight, or PB2 if you like the flavor of peanut butter but not the calories.

Obviously, you can add protein powder to up the protein content. You can add raw spinach, which hardly adds any flavor, or beans, if you are a vegetarian to increase protein. Both of these add nutritive value but little flavor, which in this case, is a good thing.

There is truly not a right or wrong. Consider your goals (gain weight, lose weight) and needs (increase protein, increased nutrients) and adjust ingredients accordingly.

Why Am I Recommending a Bodybuilder Shake To You?

  • It’s easy 
  • It’s fast (2 minutes, I kid you not!)
  • It can be pretty delicious, or at least, innocuous.

The Liquid Egg cuts down at least 9 minutes cooking time (based on the scrambled eggs I ate every day for breakfast for about 3 years), and really gives a great texture to the smoothie.

Your Turn to try the Vince Gironda Egg Shake

Experiment with a smoothie if you have trouble fitting meals or quick breakfasts in your day. Whether your goal is to gain muscle (tone up), lose fat, or increase conditioning, eating enough protein and vegetables is key! Try the Vince Gironda egg shake to add those crucial nutrients in.

As always, please email me if you have questions! I would love to hear about your favorite smoothies and how you incorporate them into your day.

References:

http://blog.joshstrength.com/2017/07/4-epic-weight-loss-and-muscle-building-techniques-from-old-school-bodybuilding-legends/

https://www.westonaprice.org/health-topics/splendid-specimens-the-history-of-nutrition-in-bodybuilding/


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: how to, nutrition and diet, recipes, Vince Gironda

My Favorite Recipes

December 19, 2017 by Kathryn Alexander

If you have read my writing or looked at my recipes enough, you know that one of my staple food principles is to make protein the base of your meal. This is usually chicken, fish, beef, or eggs, and it is the backbone, the most delicious part, of the meal. 

Recipes; high protein and healthy by Kathryn Alexander

I have go-to seasonings and spices to make the meal truly feast worthy, because life is too short to eat bland food. For red meat, I use McCormick’s Grill Master Montreal Steak blend. In any kind of boil or stew, I use bay leaves. On almost all else, I use Chef Paul Prudhomme’s Magic Seasoning Blends (either Poultry Magic or Seafood Magic). Finally, I end up topping nearly everything with either Tony Chachere’s or Zatarain’s. Seriously, almost everything. Scrambled eggs, potatoes, vegetables.

Below are some recipe ideas for building a meal from a healthy protein base. Feel free to season liberally.

grilled venison fajitas recipe

Grilled Venison Fajitas Recipe

Kathryn Alexander

This grilled venison fajita recipe is delicious and healthy. Give this a try to add variety to your regular meals.

Continue Reading Grilled Venison Fajitas Recipe

Spice up your food with these foods and seasonings

Spice Up Your Food with These Calorie Free Flavors

Kathryn Alexander

Spice up your foods with these seasonings. Lemons and garlic, bay leaves, and interesting salts and peppers make meals more fun.

Continue Reading Spice Up Your Food with These Calorie Free Flavors

smoked chicken and green beans by Kathryn Alexander of Alexander Training

Smoked Chicken and Green Beans & Tri-Color Potatoes

Kathryn Alexander

Smoked chicken and green beans is one of my favorite simple and healthy meals. It provides protein and veggies. Full recipe here.

Continue Reading Smoked Chicken and Green Beans & Tri-Color Potatoes

one pan chicken recipe by Kathryn Alexander of Alexander Training

One Pan Chicken & Veggies

Kathryn Alexander

This 1 pan chicken and vegetable dish is simplicity in a delicious meal. It requires a few minutes of prep, but cooks in one easy step. Read on for the full recipe and ingredients list.

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Texas trout healthy recipe

Texas Trout

Kathryn Alexander

Try Texas trout with this healthy recipe. This was prepared on a cedar plank on the grill with veggies and hummus sides.

Continue Reading Texas Trout

meal prep for a week by Austin personal trainer Kathryn Alexander

How To Meal Prep For a Week

Kathryn Alexander

How to meal prep for a week; chicken, steak, shrimp and sides in this comprehensive how to by Austin personal trainer Kathryn Alexander.

Continue Reading How To Meal Prep For a Week

Vince Gironda's raw egg shake smoothie

The Smoothie Recipe from The Iron Guru, Vince Gironda

Kathryn Alexander

This is my favorite shake recipe, adapted from Vince Gironda’s raw egg shake. Read on for the easy smoothie recipe.

Continue Reading The Smoothie Recipe from The Iron Guru, Vince Gironda

Steak on the stovetop; cowboy steak in cast iron

Can Steak on the Stovetop be as Good as Grilled?

Kathryn Alexander

Can steak on the stovetop be as good as steak on the grill? I put a recipe to the test to see which of the two cooking methods stacked up.

Continue Reading Can Steak on the Stovetop be as Good as Grilled?

Super bowl snacks

Super Bowl Snacks with Light and Hearty Versions

Kathryn Alexander

Super Bowl snack recipes: great party snacks that can be easily modified into a lighter version that’s just as delicious.

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citrus salmon and broccoli recipe

Citrus Salmon & Broccoli on Rice

Kathryn Alexander

This salmon and broccoli recipe is a go to for me! 3 main ingredients make it easy and healthy. Follow along for a new go to meal!

Continue Reading Citrus Salmon & Broccoli on Rice

What are your go-to recipes and spices? Mine have a decidedly Louisiana flair so I’d love to hear about yours!


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

Can Steak on the Stovetop be as Good as Grilled?

July 22, 2017 by Kathryn Alexander

I love a good steak, and I put to the test if a steak on the stovetop can be as good as a steak on the grill.

Very often, people mistake “lifting coach” and “studier of exercise physiology” with “judgmental food snob.” 

I will explain: I’ll help you with your workouts. I’ll help you lose fat; it’s not rocket science. But I won’t ask you to eat only chicken and salad the rest of your life. 

I won’t judge you for wanting good food. 

I won’t judge you for having a beer. 

I want you to enjoy cooking and eating your food. 

I want your food to support your physical activities! 

Now that we have that settled, I hope you better understand why I cook good, hearty meals that aren’t only “diet food”. Steak on the grill is my favorite, and I have it at least once a week. It’s so delicious, and so easy to throw on sides.

steak done

Cast-Iron Cowboy Steak

What would I do if I didn’t have a grill, like most of my apartment-living life? I made it my goal to prepare a steak on the stovetop that is just as delicious as a steak on the grill. 

This Southern Living recipe called Cast Iron Cowboy Steak is the perfect experiment. I made it twice, once followed to a tee (well, almost), and once modified to cook inside. 

The original recipe recommends you use a cast iron skillet on the grill. On Round 1, I used the cast iron skillet on the stove top. No grill. Round 2, I followed directions. Both were delicious, but which was best?? Below is Round 1.

Round 1: Steak on the Stovetop

Set oven to 400. 

Put on music. My pick is Motown radio. The Shirelles? Yes, please. “Will you still love me tomorrow?”

Grab your drink of choice. 

Put on apron. Non negotiable. Do it. 

Kathryn in apron

Wash potatoes and place on aluminum foil that has been lightly coated with vegetable oil. Put potatoes and empty cast iron skillet in the oven.

Set timer for 40 minutes for potatoes.

Set timer for 10 minutes for skillet.

While you are waiting for then skillet to heat, apply salt and pepper to both sides of steak, chop thyme, garlic, and wash vegetables and salad. 

When the 10 minute timer goes off, use TWO pot holders to remove the skillet from the oven and put on the stovetop. It’s hot! Set the flame to high. 

Cowboy steak in cast iron

Put the oil in the skillet, and spread around. Add the steak, and set timer for 6 minutes. If you have a splatter screen, now is the time to use it. And don’t make fun of me for the apron. It’s a human-sized splatter screen. Also, my mom made this one for me and I love it.

Six minutes on one side with top halfway on. 

When 6 minutes has passed, use tongs to hold steak on edge, fatty side, for 1:00. Then cook the steak 4 minutes on other side. For about 2 minutes, while tilting the skillet, spoon the butter, thyme and garlic mixture on top of steak. 

steak toppings

Take the steak off the heat and let it rest while you dress up that potato and throw the salad together. Time to dig in!

Steak on stovetop garlic

Lessons Learned

The recipe called for 10 minutes on each side, but I had a thinner steak than they called for so I felt like that would be too much. I dropped it to 6 minutes, and it was still a little too well done for me. 

The butter, thyme and garlic mixture was savory and delicious!! It was a tad heavy on the garlic, though, so I will adjust that down next time. 

Round 2: Cast Iron on the Grill

I followed the directions and used the cast iron on the grill this time. I prepared everything the same way, except I skipped the garlic and added Montreal Steak seasoning. Couldn’t resist throwing some mushrooms on the grill too. 

Steak on the grill in the cast iron

Five minutes on each side and one minute on the fatty edge was still a little too done. It had amazing flavor which I enjoyed even more without the overpowering garlic. 

Lessons Learned

Thyme is a winner! I will be using thyme in my cooking more. 

I now have a great method of cooking steak inside should I ever need to. 

And the big question: can steak on the stovetop be as good as grilled? Maybe. Further studies are necessary. 😉

steak from the grill

More Recipes

Smoked chicken

Grilled venison fajitas

Vince Gironda’s egg shake


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

Super Bowl Snacks with Light and Hearty Versions

February 3, 2017 by Kathryn Alexander

It’s almost Super Bowl Sunday!! Are you ready for some football??? And some Super Bowl snacks?

I am! I love the big game, and I take great pleasure in the whole shebang: the athletes, the plays, commercials, the party, the food.

Food is complicated these days! People tend to fall in two camps: those who are watching what they eat, and those who aren’t. Many people are dieting or trying to lose weight, but let’s be real: people come to a Super Bowl party to eat!

Super bowl snacks

Here are some great party snacks that can be easily modified into a lighter version that’s just as delicious. Psstt…. this is great not only for the Super Bowl, but for any party where you anticipate needing both lighter and heartier options.

The Menu

Grilled Shrimp Kebabs

Loaded Nachos

Guacamole & Veggies

Grilled Shrimp Kebabs

  • 4 pounds shrimp, precooked gulf coast shrimp are my favorite 
  • 1 ounce olive oil
  • Cajun seasoning
  • a few sprigs of cilantro, chopped
super bowl snacks ingredients
Before you begin assembling ingredients, soak the wooden kebab skewers.
Shrimp kebabs
I prefer wooden skewers because they won’t burn you like the metal ones when you pick them up. Because you will. Ouch!

Peel the shrimp, leaving the tails on. 

Start the grill. 

Pat the shrimp dry and put in mixing bowl. Add 1 ounce of olive oil, Cajun seasoning, one minced garlic clove, and chopped cilantro to the shrimp. Mix ingredients until all shrimp are covered.

Skewer the shrimp in a horseshoe pattern. Place on the grill for about 2 minutes per side. 

Squeeze lemon juice onto the shrimp before eating. 

For a lighter option, enjoy them right off the grill. For a heartier option, dip in melted butter. 

Shrimp kebabs for Super Bowl

 Loaded Nachos

  • Chips
  • Shredded chicken breasts 
  • 1 can refried beans
  • 1 can black beans
  • sour cream
  • shredded cheese
  • salsa
Texas nacho chips

Nachos are not going to be the most diet friendly food no matter what, but a la carte style nachos can be acceptable. Add on shredded chicken and beans for protein, and cheese and sour cream for extra flavor. For the lighter option, choose black beans and go easy or skip the cheese and sour cream. 

Please note that these aren’t healthy/unhealthy options, just lower calorie. Refried beans have about 60 calories per serving fewer black beans, but neither is inherently unhealthy.

Guacamole

Guacamole ingredients for Super Bowl party
  • 3 avocados 
  • 2 Roma tomatoes
  • 2-3 teaspoons of cilantro, chopped
  • 1 garlic clove, chopped
  • 1 lemon
  • Tony Chachere’s Cajun seasoning
  • sea salt

For dipping in the guac:

  • baby carrots
  • 2-3 pretty bell peppers
  • broccoli and cauliflower cut into bite size pieces

Add sliced avocados, chopped cilantro, garlic clove, salt and Tony’s in a bowl. Squeeze a lemon on top of the contents of bowl. Keep tomatoes separate for now. 

I use a knife to chop the avocados finely, then finish by smooshing them further with a whisk. I prefer this over a potato masher because it leaves avocado chunks rather than a puree feel.

When you are satisfied with the consistency of the guacamole, add the tomatoes in.

Find a great bowl to display all the pretty vegetables and chips in. Bonus points if its a themed football bowl.

Veggies for guacamole

Enjoy!

Try these Super Bowl snacks and let me know how they turn out for you! Let me know if you have other great recipes that can be modified for healthy options too. 

Shopping list for approximately 10 people:

  • 5 chicken breasts 
  • 4 pounds shrimp, I love the pre cooked gulf coast shrimp
  • optional chicken broth
  • 1 can refried beans
  • 1 can black beans
  • 2 bags chips
  • 16 oz sour cream
  • 1 stick butter
  • 2 or 3 pretty bell peppers
  • 1 package baby carrots
  • 2 roma tomatoes
  • 3 avocados
  • 2 garlic cloves
  • 1 lemon
  • 1 lime
  • small bunch cilantro
  • wooden kebab skewers
  • sea salt
  • shredded cheese
  • Tony Chachere’s Cajun seasoning
  • 1 ounce olive oil
  • salsa

More Recipes

If you are looking for some great recipes for non-party situations, try these regular but healthy and protein packed meals:

Grilled venison fajitas

One pan chicken and veggies

Texas trout


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

Citrus Salmon & Broccoli on Rice

September 22, 2015 by Kathryn Alexander

Serves 2-3

This salmon and broccoli recipe requires a little bit of time – about half an hour- but it is high in protein, healthy, and deeelicious! Absolutely worth it! By being strategic about the food prep, you can time the salmon, broccoli, and rice to be hot and ready to eat about the same time.

citrus salmon and broccoli recipe

Ingredients

  • fresh salmon, 16 ounces 
  • 1 head of broccoli
  • Zatarains rice
  • 1 orange
  • 1 lime
  • 1 lemon
  • olive oil
  • salt
  • thyme
  • rosemary
  • salt and pepper
  • aluminum foil or high temperature parchment paper
  • Parmesan cheese optional

First, obviously, wash your hands. Repeat this a million times throughout the cooking process.

Then, preheat oven to 350. Gather all your ingredients on the counter so they are ready and easy to grab.

Line 2 pans with parchment paper for easy clean up, then layer with a thin spread of olive oil.

Broccoli

Wash head of broccoli, then shake and blot dry with a clean dish towel. The drier the better so the olive oil can coat the broccoli. On a clean cutting board, chop into bite size little broccoli trees, and evenly coat about an ounce of olive oil on all the pieces. Line out the little trees on one of the pans, with as much surface area as possible. A bunched up pile of broccoli won’t brown as well or taste as good.

Sprinkle with sea salt and Parmesan cheese if you’d like. Go ahead and put the broccoli in the oven, and set a timer for 15 minutes.

Related: want more veggie recipes?

Rice

Now measure out your rice and water in separate measuring cups. The package will have instructions, but you generally boil twice the volume of water as rice. Begin the water boiling in a covered pot. If you are needing to have fewer carbs for some reason, have less rice. I usually make more so I can have leftovers.

Citrus

Slice half of the orange into thin slices, and save the other half. Repeat with the lemon and lime, keeping the uncut halves on a little plate.

citrus salmon and broccoli prep

Salmon

Place the salmon skin side down on the other pan. Drizzle about half an ounce of olive oil on the salmon, then sprinkle with rosemary, thyme, and salt and pepper. Finally, place the citrus slices in a pretty pattern on the salmon.

Put the salmon in the oven and check on the broccoli. The broccoli should need more time, so you can reset the timer for about 10 minutes, at which point both the broccoli and salmon should be near ready.

Your water should also be boiling at this point, so you can add the dry rice to the water. It’ll quit boiling with the addition of the rice, but will heat up again.

This leaves you with a couple minutes until the food is ready, if you have timed it all right. Don’t go too far from the oven because you’ll want to keep your eye on the rice. If you are kid- or otherwise responsibility-free during this break, it’s a good time to put the spices and leftover ingredients back up.

Salmon should be ready when it flakes easily and is a bit opaque in color. This ended up taking 12 minutes in my oven, so be ready to check it, poke it, and add a couple of minutes.

When the rice, broccoli, and salmon are done, arrange them in a pretty set up on your best dishes. No sense in holding back on the good stuff. Lay the salmon down first, and arrange the rice and broccoli on the side.

Squeeze the fresh lemon and lime halves on the salmon before serving.

Nutrition Facts

Half of this meal is approximately:

  • Protein: 51 g 
  • Fat: 10 g
  • Carbs: 53 g
  • Calories: 506
citrus salmon and broccoli done

Leftovers? Pack it up over ice and have it for lunch tomorrow!

Make this and let me know how it turns out! Do you have other salmon and broccoli recipes? I love to hear how people make recipes their own. Let me know!

If you are still looking for new recipes, check out more of my favorites here!

Need a New Training Program?

All of this food writing is making me hungry, and ready to train! Do you need a new training program? Jump into one of my most popular classes or programs. See them all here at Train Heroic!


About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

The Ultimate Quick and Easy, Protein Packed Southern Breakfast Recipe

April 20, 2015 by Kathryn Alexander

Good morning, all!

What’s the best part of waking up? Folgers in your cup? Community Coffee, in my case, but also BREAKFAST! It would be hard to pick a favorite meal, but breakfast might top the chart.

Breakfast literally breaks the fast of sleeping, and prepares us for the day. I am not dogmatic enough to believe that every single of the 7 billion people in the world must have breakfast, or else he or she will become obese, infertible, diabetic, and cranky.

As a lifter, however, you must realize you are not like the general population. You need more protein than if you didn’t lift, you will do well to drink more water, and you will perform better if you eat with the intent to get effective workouts.

Why Breakfast is Important

Now, food is not only fuel. That term kind of bothers me, because we aren’t little untasting robots who refuel our body with an unmeaningful blend of macronutrients poured into our fuel tank. As you know, I’m southern. Meals are important to me!

That said, food can make or break a workout.

Many prep coaches advise fasted cardio in the morning. Competition prep is a whole different animal, and that’s a whole ‘nother blog post! But even competitors will tell you, you will have a better workout when you are not in a fasted state, so fuel your workouts properly to prioritize your workouts. If you are purposefully eating in a caloric deficit to lose weight, structure your meals through the rest of the day to reach your goal number of calories.

It is of utmost importance to eat so that you can get a good, hard workout! Eat at the right time so you can get the best workout for the best adaptation (i.e., results!).

Timing of Breakfast in Relation to Training

If you workout immediately upon waking up, you will not have  time for multiple meals before. In that case, have some carbs and protein even if it is a shake or smoothie, and even if it is a smaller amount.

If you are a mid-day exercise, you will have a better workout with a meal or two in your belly before you lift, so it will help you to begin with breakfast.

So here we go: here is the ultimate, easy to make, protein packed southern breakfast. I eat this every morning. The only exception is that I don’t always add avocado, either because I’m out and need to make a grocery run, or I choose to get all this meal’s fats from egg yolk.

The Ultimate Breakfast

Prep time: 10 minutes, if you’re good like me. Maybe 15 til it becomes habit.

Macros: Protein 31 g, fat 8 g, carbs 30 g. 316 calories total.


breakfastingredients.jpg

Ingredients:

  • 3 large eggs
  • 2 slices turkey bacon
  • 2 oz mushrooms (about 2 medium)
  • 2 oz tomatoes (about 6 cherry tomatoes)
  • avocado
  • Tony Chachere’s seasoning
  • 1 packet instant grits
  • Pam spray or olive oil
  • salt & pepper

Gather all your ingredients, because I mean it when I say this recipe is easy and fast. Spread a small amount of olive oil on the pan, or spray Pam on the pan over the sink, so you don’t also coat your entire stove top. Place the turkey bacon strips in the pan, then wash the mushrooms and tomatoes.

Dry the mushrooms and tomatoes off, and slice them. The mushrooms saute better when they are sliced into thin strips, and the tomatoes are best halved. Add the mushrooms and tomatoes to the pan. Flip the bacon.

Boil a cup of water. If you do this on the stovetop, you might want to start before you even prepare the bacon. I use the microwave and it only takes 1-2 minutes.

Continue to scramble the eggs until they are done.

You’ll love this part if you’re from the south, or if you’ve discovered grits. Add the scrambled eggs and vegetables to the grits. Mmm delicious.

Add 2 or 3 slices avocado and salt to taste.

Here is your finished product of the ultimate, quick and easy, southern protein packed breakfast. Bon appetit!

ultimate-breakfast.jpg
The finished ultimate breakfast: eggs, bacon and veggies.

About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.

Filed Under: Nutrition & diet, Recipes Tagged With: recipes

How to Love Vegetables: a Delicious, Healthy Dinner Recipe

February 24, 2015 by Kathryn Alexander

How to love vegetables: a delicious roasted Brussels sprouts and Italian baked chicken recipe.

Fruit is proof that God loves us. I love fruit. It is so delicious, easy to carry, and requires no prep. I have to ration my fruit because I’d eat 15 pieces a day if I didn’t stop myself.

Vegetables, on the other hand… yuck. They require ranch dip or preparation, then end up soggy and smelly.  

As an adult, I have made a concerted effort to eat vegetables. The effort is well worth it for the payoff, especially for active people. After the trouble we go through to exercise, eat enough protein, and drink enough water, it makes sense to do everything we can to take care of our bodies in other ways.

Like eat vegetables.

Brussels sprouts

After experimenting with many different vegetables, recipes, and preparation methods, I finally hit the jackpot: baked Brussels sprouts.  Half of you have probably done this before, but I just discovered it and cannot get enough.  

Add in a well seasoned baked chicken, and you’ve got a complete, healthy dinner.  Try this out and let me know how you like it!  I love to hear other people’s cooking tips and tricks!

Oven Baked Italian Chicken and Roasted Brussels Sprouts 

Serves 2

  • 2 chicken breasts, not frozen
  • 3 tbsp. olive oil
  • 1 1/2 pounds Brussels sprouts
  • 1 tbsp Parmesan cheese
  • nonstick cooking spray
  • Italian seasoning
  • 1 tbsp. dried oregano
  • sea salt
  • pepper
how to love vegetables

Preheat oven to 375.  For easy cleanup, line 8.5 x 12” pan with aluminum foil and spray with nonstick cooking spray.  Place chicken breasts on foil and drizzle 2 tablespoons of olive oil on chicken, coating both sides.  Sprinkle Italian seasoning and dried oregano on both sides of chicken.  Set timer to 30 minutes and place chicken in oven.

Thoroughly wash and dry Brussels sprouts.  Trim the end off and discard.  Cut the sprouts in quarters and place in large bowl.  Add 1 ounce of olive oil and a dash of Kosher salt, and toss to evenly coat all sprouts.  Add to oven.

Ensure chicken cooks to an internal temperature of 165 degrees.  Food thermometers are the safest way to cook, but if you do not have one, cut through the thickest part of the breast and be sure the meat is not pink.  Don’t hesitate to put it back in the oven for a few more minutes.

Brussels sprouts will be done in approximately 20 minutes.  They will be browned on the outsides, and outer leaves will be crisped.  Feel free to test 1 or 2 or 5 to see.  🙂  Coat with 1 tablespoon of Parmesan cheese before serving.

1 serving (approximately 5 ounce chicken breast and half the sprouts) is 17g fat, 20 g carbs, 33 g protein, and 373 calories.

Brussels sprouts done

How Do You Love Preparing Vegetables?

Let me know – I’d love to hear your recipes and try them! Email me at kathryn@kathrynalexander.com

Want More Recipes?

Try these:

Texas Trout

Grilled venison fajitas


 

About the author

Kathryn Alexander is a strength coach and personal trainer in Austin, Texas. She loves hiking, college football, and the feel of a perfectly knurled barbell. Read more about Kathryn here.


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Filed Under: Nutrition & diet, Recipes Tagged With: recipes

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