Fat Burning Metabolic Nutrition: Moroccan Chicken Recipe (VIDEO)
Nutrition is the main ingredient if you want to truly lose weight, build muscle and burn off unwanted body fat. You cannot out train a bad diet, so no matter how many metabolic workouts, interval sprints, crossfit classes, Tough Mudders or hours of cardio that you do, if your diet sucks then you will NEVER reach your goals and will continue to get frustrated with your results! Knowing the right foods and how to cook them is a HUGE part of not only looking fantastic all year round but also feeling that way because your inner health is optimized. I’ve grown to love cooking for a couple of reasons. Some of my all time favorite recipes are from Dave and Karine’s Metabolic Cooking 2.0 and to help them celebrate their 50% off Sale this week I decided to cook their Chicken with Moroccan Seasoning and Quinoa recipe (on page 22 of the Chicken and Poultry Cookbook). Here’s something Angela and I made right out of Dave and Karine’s “Metabolic Cookbook 2.0” — their super popular new fat burning cookbook. The Chicken with Moroccan Seasoning and Quinoa took us under 20 minutes to prepare and cook, and took me 2 minutes to eat. It is so good and tasty. Since we have started with cooking from this book, we can definitely see and feel the difference in our bodies. We are consistently sub 10% body fat throughout the year. Metabolic Thermo-Charge (of food) It stands for how many calories your body is going to burn just breaking down the nutrients each time you consume a certain food. For example protein tends to have a high Metabolic Thermo-Charge. For this reason, by having high-quality protein in your diet, you’ll naturally burn off more calories and move closer to your goal weight. You should know Dave and Karine’s Metabolic Cooking Recipe Guide hit some sort of sales record so to celebrate the success of their launch sale, and by popular request, they are extending their 1/2 Price Invitation for friends of Funk Roberts GET 50% OFF METABOLIC COOKING 2.0 CLICK BELOW http://tinyurl.com/fat-loss-cookbook CHICKEN WITH MOROCCAN SEASONING AND QUINOA INGREDIENTS RECIPE MAKES 4 SERVINGS • 4 boneless skinless chicken breasts (4oz each), diced • 2 cups quinoa, cooked • 2 tablespoons olive oil • 1 medium onion, thinly sliced • 2 cloves garlic, crushed • 1 cup chicken broth • ½ teaspoon ground coriander • ½ teaspoon ground cinnamon • ½ teaspoon paprika • ½ teaspoon ground cumin • 1 teaspoon ground ginger • ¼ teaspoon cayenne • Pinch of stevia • 1 tablespoon tomato paste • Salt and pepper DIRECTIONS 1. Cook quinoa in advance. 2. Heat 1 tablespoon oil in a large skillet over medium heat and brown the chicken in oil. When the chicken is golden all over, scatter the onion and garlic over it. 3. Combine the broth and the next spices and whisk together well. 4. Pour over the chicken, cover the skillet, and let simmer for 5-6 minutes. Uncover the chicken and let it simmer for another 2-3 minutes or so to let the juices concentrate a bit. Stir in quinoa, the second tablespoon olive oil and mix well. Per Serving CALORIES: 286 PROTEIN : 32g CARBS : 26g FAT : 6g GET MORE FAT BURNING RECIPES TODAY – 50% OFF http://tinyurl.com/fat-loss-cookbook Funk Roberts Commission Disclosure: The metabolic powers certain foods have to make your body burn more body fat. This is essentially our way to name the thermogenic effect of food.