add the following to water: turmeric, ginger, cayanne, celtic salt, lemon, beetroot powder
This is one I wanted to launch with a supplement company, but couldn't find the backing. The closest in quality simply needs to be put together from multiple products as my all in one doesn't exist. 1 scoop Naked Whey (choose your flavor, chocolate and strawberry taste good but it's not as sweet as most protein), 1 scoop Naked Casein of the same flavor and 1 scoop 'Miracle Moo' colostrum powder. If I were selling a commercial protein powder, I'd include monkfruit extract, but since this is a combination; I just squirt some Splenda brand Monkfruit extract into the drink. I use milk from a farm (not commercial processing) and a mushed banana, frozen berries add a nice quality as well. Another variety I planned to test to make sure it's shelf stable is the same (whey, casein, monkfruit, colostrum) but with choline and inositol to aid in fat mobilization.
This is the recipe for the preworkout blend I wanted to launch in the supplement company, if you want to make your own: L-citrulline — 8.0 g Betaine anhydrous — 2.5 g Taurine — 2.0 g Nitrosigine — 1.5 g Sodium citrate — 1.0 g Potassium citrate — 0.5 g L-tyrosine — 0.75 g Caffeine anhydrous — 0.175 g / 175 mg L-theanine — 0.10 g / 100 mg Flavor/acid/sweetener/flow system — 3.475 g. This formula was based on getting the ingredients for endurance and pump inside a small dose of 20g (that's not even a small dose, but it's the biggest I could call 1 serving realistically to mix with water.)
Frittata for breakfast (8 eggs, 2oz feta, 2oz ricotta cheese, 1 sauteed onion, 8oz steamed spinach, 8oz sauteed mushrooms, 1 red bell pepper, 1 carrot, ethiopian seasoning from Penzeys, turmeric, 1/4 tsp celtic sea salt, minced garlic, ethiopian pepper from Penzeys, ground ginger powder, cinnamon, ground pepper; topped with 4 slices swiss cheese.) mix eggs, feta (or blue cheese), ricotta and set aside. Sautee onions, add baby bello mushrooms to sautee with 1tsp of cooking wine, add carrot and red bell pepper, add spinach. Once cooked stir in with the uncooked eggs/feta/ricotta/spices. Butter up a casserole pan, then fill and top with swiss cheese. 45min at 450, after 5 min cover w/ foil. (if not on a fat loss diet, this may be even better if you add a crust made of croissant dough-which becomes a quiche; but the diet version does not have a crust.) You can try adding sun dried tomatoes, it's ok but may not justify the cost.
(15 oz can salmon, 3 eggs, cheese layer in middle, cheese layer on top, 1 onion, 4 carrots, 1 red bell pepper, 1/3 cabbage, ethiopian seasoning from Penzeys, turmeric, celtic sea salt, ground pepper) for lunch/dinner. Drain can salmon, remove skin and crush any bones inside, add 3 eggs and mash to get consistency good and set aside. Sautee onions, add carrots and bell pepper. Combine ingredients and add spices, stir again. Butter up a casserole pan, then fill halfway and add cheese and then the rest of the way and top with swiss cheese. 45min at 450, after 5 min cover w/ foil. ( I added cooked down thinly sliced zucchini and threw in 2 ounces of raisins and mixed ricotta into the salmon, this is the best tasting version and eliminates the need for the middle cheese slice layer and the added baking time related to that but may take slightly longer to bake after the initial 45 minutes it might need 20 more minutes if it's thick.)
5 pounds medium-size yellow squash
2 eggs, beaten
2 cups bread crumbs
1/2 cup butter
1/4 cup granulated sugar
celtic sea Salt to taste
2 tablespoons chopped onion
Dash of freshly ground black pepper
Directions:
Preheat oven to 350degrees F. Cut off tips of squash, then cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to a boil, reduce heat and cook until tender. Drain squash in colander, then place in a large bowl and mash. Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into a 3-quart casserole that has been lightly greased or coated with butter. Sprinkle a light layer of bread crumbs on top. Bake until lightly browned, 30 to 40 minutes.