[center]Bioavailable Meat Cups![/center]
I’ve often joked that much of the fitness industry is a game of language. You could easily take the same training article and edit it for different publications.
Call it “Building Boulder Biceps!”, throw in terms like mass, monster, blow up, diesel, and jacked, use black and white photos of contest-ready pro-bodybuilders so juiced up that they sweat Deca, and you could publish it in any newsstand bodybuilding magazine.
Now, take the same training program, call it “Tone and Shape Sexy Arms!”, use words like firm, fat-free, lean, and sculpted, and add color photos of in-shape but not-too-big smiling women in their mid-20’s, and you have the typical fodder of most women’s fitness magazines.
Same body part, same basic program, same concepts and ideas. Just the language changes.
I see the same thing happening with food. Call something pommes frites at a fancy restaurant and you’ll pay 12 bucks for it. But what are pommes frites?
Yep, the language, the waiter’s fake accent, and the white tablecloth made those fries cost you 11 dollars extra. (And hey, what are you eatin’ fries for anyway, chubster?)
Which brings us to a new recipe I have for you. Now, I could call this Quiche in Prosciutto Cups… because that’s what it is. But I think my testosterone level would drop at least 6% if I did that.
I mean, there was even a book called Real Men Don’t Eat Quiche that spawned the term quiche eater. According to Wikipedia, a quiche eater is a man who’s effeminate and who lacks masculine virtues.
So I think I’ll call it Bioavailable Meat Cups because it’s basically eggs in “cups” made of meat. I mean, that just puts hair on your chest, doesn’t it?
Or maybe real men are secure enough to call quiche quiche? And if you think about it, beer is considered masculine, yet it’s estrogenic and leads to fat storage on the belly and chest, causing men to have boobs. Very manly. But quiche is low-carb and high protein (at least the way I make it here) so it’s basically a great food for bodybuilders who want to get shredded.
Either way, I think you’ll like this one. And although it’s technically a breakfast sorta thing, I think a protein-rich, low-carb final meal of the day is a great way to get lean and stay lean. Check it out:
[center] Bioavailable Meat Cups or Quiche in Prosciutto Cups [/center]
Turkey bacon or prosciutto (a thin Italian bacon)
4 egg whites
2 whole omega-3 enriched eggs
6 tablespoon Greek yogurt: plain, nonfat
Salt and pepper to taste (I always use a natural sea salt that retains its trace minerals)
Now you can add whatever herbage and additions you want:
Chopped jalapenos with dash of cayenne pepper powder
Dash of your favorite hot sauce (whisked into egg mixture)
Shredded cheese of choice
Basil, thyme, rosemary, garlic… you name it.
Preheat your oven to 400 degree.
Spray a mini-muffin pan with Pam.
Cut the bacon or prosciutto into small pieces and form a little “cup” in each muffin area.
Whisk whites, whole eggs, yogurt, salt, pepper, and your choice of herbs.
Pour mixture into each cup and slap your muffin pan into the oven for 10 to 14 minutes.
If you want, take them out a little early and top with avocado, cheese, peppers, etc. Return to oven for another minute or two.
If you did it right, you’ll be left with 12 to 15 healthy “muffins.”
Give 'em a shot, whatever you decide to call them.