Here is a favorite ground turkey breast recipe of Big Al's.

• 5 lbs Ground turkey breast
• 1/2 cup minced onion
• 5 cloves Garlic
• 2 tbsp cumin
• 5 roasted jalapenos diced
• 5 roasted habaneros diced
• 2 roasted and diced ghost chilis (OPTIONAL) These are lethal and only true chili heads and psychos like me should use these.

Mix all the ingredients and let them sit in fridge for 30 mins Next roll into balls and use the lid from 5 lb. protein jug to make patties. WARNING - Do not use the lid off the new style Optimum Nutrition jugs as they are larger and will make 10 oz., instead of half pound, burgers. Grill or broil them until done and serve with broccoli, asparagus, and brown rice.

Roasting the peppers can be done on grill, however, I use a blow torch. When they are nicely bubbly and blackened, I put them into a paper bag for 2 minutes to loosen the burned skin. Now put on latex surgical gloves and a safety mask covering your mouth and nose. Do not put your head directly over the chilis when peeling or dicing them because the fumes can be overpowering. Keep paper towels near to wipe sweat from your forehead DO NOT ALLOW YOUR GLOVED HAND TO TOUCH YOUR FACE.

On the Scoville heat scale jalapenos are around 3000, habaneros 250,000, and ghost chilis are 1.2 million. In India ghost chilis are used to ward off elephants from villages. So do not use them unless you have already tried them.

Burger nutrition - 8 oz. patty

• Calories - 340
• Carbohydrates - 0
• Fats - 16 g
• Protein - 42 g
• Sodiium - 160 mg
• Cholesterol - 160 mg

Enjoy and see you soon!

This is a recipe one of my clients gave me, John Combs. John was a bodybuilder and recently placed fourth at the Branch Warren classic, last year he got thirteenth at the Ronnie Coleman classic against the same number of competitors. John has decided to switch to powerlifting, look for great things! John is a very disciplined, committed and an attention-to-detail type of person. Because of that I knew this recipe would be outstanding.

John Combs’ Chocolate Buckwheat Powercakes

Macros:

• Calories: 663
• Fat: 21
• Carbohydrates: 84
• Sodium: 928
• Protein: 55
• Fiber: 6

Food For Life’s Ezekiel 4:9 low sodium sprouted grain bread is a great addition should a side of toast be desired, this meal is so easy to prepare the beef patties do not even need to be thawed! This meal is great if you’re looking for a high flavor lower in sodium meal. The shitake mushrooms are also recognized for their immune properties and the grass fed beef speaks for itself as it is rich in the proper balance of omegas and is a great source of CLA that helps raise metabolic rate.
Cooking time is about 20 minutes and is well worth the time investment I am told the leftovers are good cold although I have never had any

Ingredients:

• 4 grass fed beef patties generally 1/3 lb each prior to cooking
• 2 bunches Fresh Spinach or 1lb fresh baby spinach
• 1 bulb garlic
• 1 bunch green onions
• 4 oz shitake mushrooms
• 1 can (16 oz) of salt free diced tomatoes
• 1/8 cup olive oil
• Home style prepared Horseradish (not creamed)

Prep instructions:

• Preheat oven to 350 degrees
• Chop onions
• Cross cut end of garlic bulb to expose the flesh

Cooking instructions:

• Begin baking the spinach in a covered pan with diced tomatoes and olive oil at 350 degree until the spinach is wilted.
• Place garlic bulb flat side down in center of skillet
• Place four frozen patties in pan allowing garlic to support them in the center
• Cook until time to flip patties, prior to doing so add onions and mushrooms then flip leaving the patties on top of the other ingredients causing them to simmer in natural juices of the beef covered until mushrooms and onions are sautéed
• At this time remove garlic bulb from the skillet and place on cutting board
• Using tongs to hold the base of the bulb and with the dull side of a knife separate the softened cloves from the husk
• Once garlic is removed, chop if desired and add to the baked spinach pot along with sautéed onions and mushrooms
• Stir spinach pot working to cover all ingredients with red sauce that has settled in bottom
• Place patties on a plate, cover with spinach mixture and serve with horseradish

Bryant Appetit