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I always try to have a bag of baby spinach in the fridge at all times. It’s versatile enough to throw into soups, sauté into a side dish, or toss in a morning smoothie since it’s so mild in flavor. My latest use for spinach? Stuffed into quesadillas, adding a much-needed dose of green vegetables to a normally cheese- and meat-heavy dish.

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I can’t stand monotony when it comes to food. However, I could eat pasta every day for days at a time and never get bored. Not considering all the different ways it can be prepared, there are just so many different shapes — from long and flat to short and hollow. And then there’s gnocchi.

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Originally Posted At: https://breakingmuscle.com/feed/rss

Individualization is the most productive way to organize a team of lifters to achieve their highest potential.

It is entirely possible to train for the sport of weightlifting on a solitary basis. Many have done it this way, and no doubt many will continue to do so. It is also possible to be coached on a one-on-one or even online basis. However, this is not to say that individualized, solitary training is the optimal way to learn and train for the sport

 

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Your 1-rep max bench press is not going to save you.

People love to talk about the apocalypse. Maybe it’s a useful way to sort out the important issues, the non-starters and non sequiturs. Perhaps it helps them to think critically and objectively. Some even go so far as to say they are “training for the apocalypse.” They say it as something between a half-hearted joke and full-bore paranoia.
 

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Cook spices first to infuse your food with delicious flavors and aromas.

Our bodies appreciate variety in the kitchen as well as in the gym. If I don’t spice things up, my meals get stale and stop providing the best of what I need to fuel my body and workouts.

 

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Meatball sandwiches are one of those hearty meals that I don’t mind eating as a filling lunch or for dinner — whenever the craving hits for some comfort food. Marinara sauce and mozzarella are a classic combination, but with the help of some enchilada sauce and Monterey Jack cheese, these meatballs can go in a spicy Mexican direction instead.

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Five years ago I said goodbye to owning a microwave. After a stint with a microwave that always seemed a little off and cooked my food way too hot, followed by time with another that never seemed to get my food hot enough, this was one appliance I was happy to have out of my life and off my counter.

In the weeks and months leading up to our split I used the microwave less and less. I was convinced I’d never miss it — and for a long time I didn’t.

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