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Keto Marinated Mozzarella Balls

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  Ingredients 1   pound   bocconcini or ciliegine mozzarella, drained ¼   cup   olive oil 2   tablespoons   fresh parsley   finely chopped 1   tablespoon   fresh basil   chopped 1   teaspoon   dried oregano 2   garlic cloves   thinly sliced ½   teaspoon   red pepper flakes 2   tablespoons   white wine vinegar salt black pepper Instructions Drain the mozzarella and gently pat dry with a paper towel. In a bowl or jar, whisk together the olive oil, parsley, basil, oregano, garlic, red pepper flakes, and vinegar. Add the mozzarella balls to the marinade and stir gently to coat. Season with salt and pepper to taste. Cover and refrigerate for at least 2 hours, or leave overnight for deeper flavor. Serve chilled or bring to room temperature before serving. Great with bread, on skewers, or tossed into a salad.
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45 Min FULL BODY WORKOUT with WEIGHTS | Total Body Power

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  vitalize DAY 18 Weights used: Chris: 40lbs/18kg 30lbs/14kg Me: 15bs 12lbs
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Sausage and Cabbage Alfredo

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  Ingredients 2   tablespoons   butter   divided 1   pound   Italian sausage links or all beef sausages if you don't do pork, turkey Italian is good too. 1   medium   green cabbage   approx 6 cups, cut into long, thick strips ½   teaspoon   salt ¼   teaspoon   ground black pepper 1   cup   Alfredo sauce   store-bought, or homemade option below 1   tablespoon   fresh parsley   minced for garnish, optional For th e Alfredo sauce 2   cloves   garlic   minced ⅔   cup   heavy cream   room temperature 1 ½   cup   finely grated Parmesan ⅛   teaspoon   ground nutmeg 2 tablespoons butter Instructions   Fry the sausage links in ½ tablespoon butter until crispy and golden brown on all sides. Remove from the pan and set aside. Heat butter in a large skillet. Add the cabbage and cook in 1½ tablespoons of butter over medium heat for 10 minutes, stirring...
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50 Min FULL BODY WORKOUT with WEIGHTS | Complexes | Total Body Strength

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  0:00 - Intro 0:38 - Warm-Up COMPLEX 1 5:14 - Walking Lunges (R/L) 7:05 - Kickstand Goblet Squat (R/L) 8:53 - 1 & 1/4 Bicep Curl (R/L) COMPLEX 2 22:58 - Step Up (R/L) 23:52 - Seated Shoulder Press (R/L) 26:41 - Alt Step Ups 27:32 - Seated Lateral Raises COMPLEX 3 40:28 - Dead Stop Alt Gorilla Row 41:23 - DB Push Ups 42:20 - Sumo Deadlift 43:15 - Split Stance RDL (R/L) 55:00 - Cool Down
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Juiciest Bacon-Wrapped Beef Tenderloin

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  Ingredients   2   (8 ounce) cuts   filet mignon ½   teaspoon   salt 2   slices   bacon   regular cut 1   tablespoon   butter 1   sprig   rosemary   fresh Instructions Preheat your oven to  450  °F . Start by seasoning both sides of your filet mignon with salt. Lay a strip of bacon flat on your cutting board, place the steak at one end, and roll it up so the seasoned sides stay exposed. Make sure the steak is wider than it is tall to help it cook evenly. Secure the bacon with a toothpick if it doesn’t stay in place on its own. Heat a heavy-bottom or cast iron skillet over medium-high heat. Melt the butter and add fresh rosemary to the pan for extra flavor. Sear each steak for 2 minutes per side to lock in the juices, then use tongs to sear the bacon edges for 30 seconds each. Stand the steaks upright. Transfer the skillet to a   45  °F   preheated oven and bake for about 10-12 minutes until t...
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45 Min UPPER BODY WORKOUT with WEIGHTS | Pyramid Strength Training

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  0:00 - Intro 0:38 - Warm-Up PYRAMID 1 - 40 sec work | 20 sec rest PYRAMID 2 - 50 sec work | 20 sec rest PYRAMID 3 - 60 sec work | 20 sec rest 4:48 - Dead Stop Row (R/L) 6:48 - Alt Chest Press Variation 7:48 - Alt Curl ISO Holds 8:48 - Alt Shoulder Press + Fly to Press 9:48 - Pronated Skull Crushers 10:48 - Hammer Gun Walk 11:48 - Alt Lateral Raise 12:48 - 1 & 1/4 Chest Fly 13:48 - 1 & 1/4 Pullover BODYWEIGHT STRENGTH CIRCUIT 41:32 - Incline Push Ups 42:26 - Decline Push Ups 43:22 - Superman to Lat Pulldown 44:18 - Shoulder Tap to Push Ups 45:14 - Wide Grip Dips 46:07 - Close Grip Dips 47:18 - Cool Down Have a great workout! 💪
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French Onion Meatloaf

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  INGREDIENTS 1   pound   ground beef ▢ 1   pound   ground pork ▢ 6   ounces   Gruyere cheese ,  grated and divided ▢ 1   large   yellow onion ,  sliced thin ▢ 2   whole eggs ,  beaten ▢ ½   cup   almond flour ▢ 4   cloves   garlic ,  minced ▢ 1   tablespoon   au jus mix ▢ 1   tablespoon   Worcestershire sauce ▢ 1   tablespoon   butter ▢ 1   tablespoon   olive oil ▢ 2   teaspoons   fresh thyme ,  chopped ▢ 1   teaspoon   salt ,  divided Instructions Add the butter, olive oil, onions, half the salt and pepper to a large skillet over medium low heat. Sauté until the onions are caramelized, should take about 25 minutes. Remove and reserve ⅓ of the onions for the topping. Add in the minced garlic and continue sautéing for another 30 seconds. Remove from the skillet and chop the remaining onions and add them to a large mixing bowl. Pr...
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