Hail to the Dinosaurs!
Two quick notes and then we'll talk about
my favorite power breakfast:
1. The Dinosaur Files Quarterly
Issue no. 3 of the Dinosaur Files is ready
to go -- and it's a great issue, with tons of
terrific articles and photos:
Hardcopy
http://www.brookskubik.com/dinosaurfiles_quarterlyorder.html
Kindle e-book
http://www.brookskubik.com/dinosaurquarterly_03_kindle.html
By the way, the little monster has
jumped up to no. 4 in the Kindle Top
10 list in its category -- and that's in
just 24 hours. A big THANK YOU to
everyone who made that happen --
and to everyone who grabbed a hard-
copy edition, as well.
2. My Interview with Bill Hinbern
Is about 2 hours long -- covers some great
topics -- and should go up on YouTube very
soon. I'll send an email when it's ready to
go.
We're breaking it into 5 chunks for
easy viewing and listening. Each
segment runs about 20 or 25
minutes.
3. The Dinosaur Power Breakfast!
As I'm typing this, Trudi is downstairs in the
kitchen working on a Dinosaur Power
Breakfast. That's good, because I had a
hard workout last night, and I'm hungry.
I always wake up hungry after a hard
workout -- even thought I follow the
workout with a big dinner. I think it's
because hard training -- with lots of
leg and back work -- kicks your
metabolism into hyper-overdrive.
So here's how Trudi does it.
She starts with one small blue or purple
potato, which she cooks in the microwave
and then sets aside to cool down. We like
blue and purple potatoes because they have
so many antioxidants -- even more than
blackberries or blueberries.
We grow our own potatoes, and can also
get them from the local farmers' market.
The potatoes from Happy Jack's Pumpkin
Farm are our favorites.
While she's cooking the potato, Trudi is
frying some bacon. It's from pastured
pork raised by Stan Gentle of Dreamcatcher
Farm. Stan is a regular at the local farmers'
market, and we buy all of our pork and beef
from him.
When the bacon is ready, she pours the
grease into a glass jar to save for future
use. We use bacon grease for frying eggs
and cooking grass fed Dino burgers for
lunch.
Trudi cuts the potato into bite-sized chunks
and fries them in butter until they are a
light golden color.
Sometimes she adds a small sliced carrot
for extra flavor and extra nutrition.
She tops the potatoes with spinach or other
fresh greens from the garden, covers the
pan, and lets it sit a while off the flame.
That allows the greens to steam cook. They
don't need much time or much heat. You
don't want to overcook them.
Now it's omelet time.
Trudi mixes four eggs from free-range, scratch
in the dirt chickens -- adds the potatoes and
greens -- and then adds the bacon, which she
cuts into bite-sized pieces.
She cooks it in bacon grease in a big frying
pan.
She serves the omelet with sliced tomato and
sliced cucumber on the side -- and sometimes
a sliced radish or two.
No toast, muffins, cereal or other grain
products -- just bacon, eggs and veggies.
The whole thing takes about as much time to
make as it took me to write this -- and it's a
pretty good breakfast for a hungry Dino.
Lots of protein, lots of Omega-3s, healthy
fats, high protein and medium to low carbs.
You can read more about diet and nutrition for
strength training and muscle building (and for
whacking the Lard Lumps) in Knife, Fork,
Muscle. It's available in hard copy, and
we're also releasing it in four parts as
Kindle e-books on Amazon. The first
part is already available -- the others will
be available soon:
Hardcopy
http://www.brookskubik.com/dinosaur_nutrition.html
Part 1 on Kindle
http://www.brookskubik.com/knifeforkmuscle01_kindle.html
And now -- it's breakfast time!
As always, thanks for reading, and have a
great day. If you train today, make it a good
one!
Yours in strength,
Brooks Kubik
P.S. Thought for the Day: "Good training is pretty
darn important. So is good food." -- Brooks Kubik
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