All posts by Lean Mass

Marc Fitt’s One Rule For Success: There Are No Rules.

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Our friend Marc Fitt offers solid advice in this video for those looking to improve their lives and break through any mental barriers that may exist. His one rule for success? Know that there are no rules. And that everything around you was built by someone who isn’t any smarter or better than you are. They just worked and figured it out until it became what it is.

Checkout Marc’s website: www.marcfitt.com

Super Tasty, Super Healthy Chicken Piccata

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Super Tasty, Super Healthy Chicken Piccata
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I'll admit it. I'm a pretty big sucker for flavor, which is why I'm in love with this healthy version of Chicken Piccata. It's got the flavor punch, the protein and doesn't throw your clean eating to the wind. Enjoy!
Servings
4 Pieces
Servings
4 Pieces
Super Tasty, Super Healthy Chicken Piccata
Print Recipe
I'll admit it. I'm a pretty big sucker for flavor, which is why I'm in love with this healthy version of Chicken Piccata. It's got the flavor punch, the protein and doesn't throw your clean eating to the wind. Enjoy!
Servings
4 Pieces
Servings
4 Pieces
Ingredients
Servings: Pieces
Instructions
  1. Boil your pasta to the timed instructions it comes with.
  2. Get your chicken breasts into pieces that are about 6 ounces each. Pound all of the pieces with a mallet (or your fist if needed), ensuring that they are all flattened to the same height (important for cooking time).
  3. Season each piece of chicken with a pinch of salt and pepper, then about 1/2 tablespoon of coconut flour on each side of each piece.
  4. With your nonstick skillet (seriously, buy one if you don't have one), turn the heat to medium-high and coat the skillet with 2.5 tbsp of coconut oil.
  5. Once the oil has melted, add the chicken pieces and cook until they are golden on each side. This should be around 2 - 3 minutes, each side.
  6. Remove the chicken from skillet, cover with foil.
  7. Add the garlic and capers to your skillet, cook for 1 - 2 minutes.
  8. Reduce heat to medium, add in 1/3 cup of low sodium chicken stock, 1/2 cup of dry white wine (optional) and 1/3 cup of fresh lemon juice. Stir. Let simmer for 5 minutes.
  9. Add the chicken back to the skillet, cover with sauce and cook until chicken is properly cooked. Add lemon slices for the final minute.
  10. Garnish with the cooked lemon slices, chopped parsley. Serve on top of pasta.
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Freaking Awesome Pot Roast With Vegetables

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Freaking Awesome Pot Roast With Vegetables
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Can't say enough good things about this pot roast, it's freaking awesome. It's great out of the oven and only gets better when you reheat it the next day. Perfect for batch cooking. If you have a giant roasting pan, use that. If not, a TALL pot (aka: Dutch Oven) will work out just fine. Enjoy!
Servings Prep Time
4 Meals 30 Minutes
Cook Time Passive Time
4 Hours 4 Hours
Servings Prep Time
4 Meals 30 Minutes
Cook Time Passive Time
4 Hours 4 Hours
Freaking Awesome Pot Roast With Vegetables
Print Recipe
Can't say enough good things about this pot roast, it's freaking awesome. It's great out of the oven and only gets better when you reheat it the next day. Perfect for batch cooking. If you have a giant roasting pan, use that. If not, a TALL pot (aka: Dutch Oven) will work out just fine. Enjoy!
Servings Prep Time
4 Meals 30 Minutes
Cook Time Passive Time
4 Hours 4 Hours
Servings Prep Time
4 Meals 30 Minutes
Cook Time Passive Time
4 Hours 4 Hours
Ingredients
Servings: Meals
Instructions
  1. Preheat oven to 300 degrees. Heat oil in a 12-inch skillet over medium-high heat. Season roast with salt and pepper and add to the skillet. Brown on all sides before transferring it to a large roasting pan.
  2. Add the onions and mushrooms to the skillet, cook until softened and mushrooms are browned, scrapping up browned bits. Toss in the garlic and cook until fragrant, 15 – 30 seconds.
  3. Pour the tomato sauce and broth into the skillet, stir well, and allow bring to a boil. Stir in the salt and pepper.
  4. Add the Rosemary, Thyme, and Bay leaves to the roasting pan with the roast. Arrange the potatoes, carrots, and celery around the meat in the pan.
  5. Pour everything from the skillet (liquid, onions, and mushrooms) over the roast and vegetables.
  6. Cover the roasting pan (or pot) with a lid (or foil) and put it in the oven. Cook until a fork easily slides into the meat, about 4 to 4 ½ hours. Remove bay leaves before serving. *The longer you let it sit, the softer the potatoes will be.
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Great Steak Marinade

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Great Steak Marinade
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Turn your bland grocery store steaks into restaurant quality entrees with this quick, simple and clean meat marinade! Mixes together in a couple of minutes, tastes amazing and you'll know exactly what you're eating.
Servings Prep Time
2-3 Pieces of Steak 5 Minutes
Passive Time
30 Minutes
Servings Prep Time
2-3 Pieces of Steak 5 Minutes
Passive Time
30 Minutes
Great Steak Marinade
Print Recipe
Turn your bland grocery store steaks into restaurant quality entrees with this quick, simple and clean meat marinade! Mixes together in a couple of minutes, tastes amazing and you'll know exactly what you're eating.
Servings Prep Time
2-3 Pieces of Steak 5 Minutes
Passive Time
30 Minutes
Servings Prep Time
2-3 Pieces of Steak 5 Minutes
Passive Time
30 Minutes
Ingredients
Servings: Pieces of Steak
Instructions
  1. Mix all of the ingredients together in a bowl, then marinade your steaks in either a large ziplock bag or covered bowl for at least 30 minutes (the longer, the better).
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