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5-Ingredient Everything Bagel–Crusted Salmon

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  Ingredients 4   (5-ounce)   skinless salmon fillets ½   teaspoon   ground pepper , divided ¼   cup   salt-free everything bagel seasoning 3   tablespoons   extra-virgin olive oil , divided ½   teaspoon   salt  plus  ⅛   teaspoon , divided 1   cup  plain strained (Greek-style) yogurt 2   medium   cloves garlic , minced 1   small  Persian  cucumber , finely chopped Directions Pat 4 salmon fillets dry; sprinkle with ¼ teaspoon pepper. Spread ¼ cup everything bagel seasoning on a shallow plate. Dredge the salmon in the seasoning, turning to coat all sides and pressing gently to adhere. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the salmon and cook, turning occasionally, until the seasoning is browned on all sides and an instant-read thermometer inserted in the thickest portion registers 125°F to 130°F for medium, 10 to 12 minutes. Sprinkle with ¼ teaspoon ...
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1 Hour FULL BODY WORKOUT with WEIGHTS | Giant Sets

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  0:00 - Intro 0:38 - Warm-Up GIANT SET #1 - LOWER BODY (3 ROUNDS) 5:33 - Suitcase Squat to Reverse Lunges 6:33 - Stiff Leg Deadlift 7:33 - Lateral Lunges (R/L) GIANT SET #2 - UPPER BODY (3 ROUNDS) 18:33 - Concentric Chest Press 19:33 - Alt Gorilla Rows 20:33 - Hammer Curl to Front Press 21:33 - Alt Front Raise to Upright Row GIANT SET #3 - FULL BODY (3 ROUNDS) 31:50 - Lateral Squat to Arnold Press (R/L) 33:50 - Bear Crawl Row (2 sec Hold) + Push Up 34:50 - Alt Snatches GIANT SET #4 - BODYWEIGHT BURNER (2 ROUNDS) 44:50 - Push Up with T Rotation 45:50 - Cross Punches Knee to Elbow 46:50 - Front Lunges 47:50 - Plank 48:50 - Prisoner Squat 49:50 - J Jacks 58:00 - Cool Down Have a great workout! 💪 Weights used: Chris: 40lbs/22kg 30lbs/14kg 25lbs/11kg Edi: 30lbs/14kg 20lbs/9kg
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Smoked Mackerel Pate

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  Ingredients Smoked mackerel fillets  (skin removed, bones checked) — 180–240 g for 2–6 servings  Cream cheese  — 100–200 g for a smooth base  Lemon juice  — ½–1 lemon for tang  Fresh herbs  — parsley, chives, or dill (optional)  Seasonings  — sea salt, black pepper, optional horseradish or capers  Quick Preparation Prepare the fish  — Remove skin and check for bones. Flake or gently mash into small pieces  Mix base  — Combine mackerel, cream cheese, lemon juice, and herbs in a bowl or food processor. Blend until smooth or to your preferred texture Season  — Add salt, pepper, and any extras like capers or horseradish. Taste and adjust  Chill  — For a firmer texture, refrigerate for 30–45 minutes before serving . Serving Ideas Toast & crackers  — Sourdough, baguette, or crispbreads  Blinis or crepes  — For a light breakfast or brunch  Vegetable sticks  — Carrot, cucumbe...
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45 Min UPPER BODY WORKOUT with WEIGHTS | Slow & Controlled

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  0:00 - Intro 0:38 - Warm-Up BLOCK 1 - 3 ROUNDS 5:40 - Chest Press 6:45 - Supinated Row (R/L) 8:56 - Kneeling Shoulder Press 10:01 - Double Supinated Curl 11:07 - Skull Crushers + Close Press BLOCK 2 - (3 ROUNDS) 26:56 - Pullover 28:03 - Chest Fly 29:06 - Double Hammer Curl 30:11 - Lateral Raises 31:16 - Cross Body Triceps Extension (R/L) FINISHER 45:03 - 20 Sec Eccentric Curl + Renegade Row to Push 47:00 - Cool Down Crush it! 😊🙌 Weights used: Chris: 50lbs/22kg 40lbs/22kg 30lbs/14kg 20lbs/9kg Edi: 30lbs/14kg 20lbs/9kg 15lbs/7kg 10lbs/5kg
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Carnivore Casserole

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  Ingredients 1   pound   ground beef 6   large   eggs ½   cup   heavy cream 2   tablespoons   cream cheese   softened 1   teaspoon  garlic salt optional, last 5 minutes of cooking spread with grated cheddar cheese Instructions Preheat the oven to  350  °F . Lightly brown meat in a skillet over medium heat. Whisk the eggs in a large bowl. Add the cream, cream cheese, and salt. Mix well to combine. Add meat and stir well. Pour the egg meat mixture into a greased 9-inch round pie plate or something similar. Bake for  25-30 minutes  until eggs set. Last 5 minutes you can top with grated cheese till it melts. Let rest for  10 minutes , then slice and serve
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45 Min LOWER BODY WORKOUT with WEIGHTS | Slow & Controlled

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  0:00 - Intro 0:38 - Warm-Up BLOCK 1 - (2 ROUNDS) 5:38 - Lateral to Reverse Lunge (R/L) 8:00 - Heel Elevated Goblet Squat 9:08 - Curtsy Pulses (R/L) 11:28 - Glute Bridge Hold + Leg Raises (R/L) BLOCK 2 - (2 ROUNDS) 22:24 - Split Stance RDL (R/L) 24:45 - Sumo RDL 25:55 - Sumo Deadlift BLOCK 3 - (2 ROUNDS) 32:22 - Cross Over Step Down (R/L) 34:43 - Bulgarian Split Squats (R/L) 37:04 - Single Leg Hip Thrust (R/L) 46:45 - Cool Down Crush it! 😊🙌 Weights used: Chris: 50lbs/22kg 40lbs/22kg Edi: 50lbs/22kg 40lbs/22kg 30lbs/14kg
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Bacon-Wrapped Chicken Thighs

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  Ingredients 6   pieces   chicken thighs   boneless skinless 1   teaspoon  BBQ seasoning  ¼   teaspoon   ground black pepper 6   slices   bacon   thin cut ½   tablespoon   parsley   for optional garnish Instructions   Preheat oven to  400  °F . Lightly grease a baking dish or oven-safe skillet Season the chicken thighs with bbq s seasoning  and pepper. Keep the thigh as flat as possible, while holding the end of a strip of bacon at one side and wrapping it around to the other. Arrange it in the baking dish, with the bacon tail down (seam side down). Continue wrapping and placing all the thighs. Bake for  25-30   minutes until an instant-read thermometer reads   165  °F   in the center of the thighs. Remove from the oven and rest for   five minutes . Serve warm with optional parsley garnish and juices spooned over each thigh evenly. You can even brush some bbq sau...
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