Discounted items shall be equal or lesser value to full price item and must be a different product than full priced item.  Limit one protein for every BOGO combination with no limit on the number of BOGO combinations allowed!

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]]> http://www.milehighmaxmuscle.com/news-and-events/buy-one-get-one-50-off/feed/ 0 http://www.milehighmaxmuscle.com/news-and-events/turkey-meatball-muffins/ http://www.milehighmaxmuscle.com/news-and-events/turkey-meatball-muffins/#comments Tue, 28 May 2013 19:35:26 +0000 admin http://www.milehighmaxmuscle.com/?p=2249 A versatile dish that will please your taste buds, and your kids’ too!

What you need:

-1 package 99/1 extra lean ground turkey

-1 package 93/7 lean ground turkey

-2 egg whites

-1/2 c dry old fashioned oats

-2-3 handfuls spinach, finely chopped

-1 small zucchini, grated

-1/2 white onion, chopped

-1/2 bell pepper, chopped

-1/4 c Bragg’s Liquid Amino’s (or low-sodium soy sauce)

-1/4 c low sodium chicken broth

-1 T extra virgin olive oil

-1 T basil

-1 T thyme

-1 T black pepper

-1 T minced garlic

What you do:

1. Preheat oven to 350° F

2. In a medium pan, sauteé olive oil, garlic, basil, thyme, pepper, bell peppers, and onion until the onions are translucent and soft.

3. Next, add Bragg’s and chicken broth to the peppers and onions, and turn off heat. Set aside for later use.

4. In a large mixing bowl, mix both packages of ground turkey well with hands.

5. Add grated zucchini, chopped spinach, oats, egg whites, and onion and pepper mixture.

6. Mix thoroughly with your hands and round into small balls.

7. Place each meatball into sprayed muffin tins and bake for 25 mins. (or until turkey no longer looks translucent).

Serve over whole wheat pasta, brown rice, plain with hot sauce or ketchup, break ‘em up and put in a whole wheat tortilla for a wrap,  can also bake on a cookie sheet in the shape of a patty for a nice turkey burger… the possibilities are endless!

Recipe makes approximately 24 meatball muffins. Nutrition (per 1 muffin): 65 calories, 1g carbs, 2g fat, 10g protein.

• Purchase a Quadra Cuts Night Time and Lipo Red and receive a FREE Cleanse & Lean!

• Purchase an ARM and Emerge and receive a FREE 2lb MaxPro!

• Purchase a Vit-acell and Essential Omega and receive a FREE 32oz Liqui-Carn!

• Save 15% when you purchase the entire Evogen Stack – designed by the pro-creator Hany Rambod, this pre-, during, and post-workout routine is designed to be the highest quality and most effective product on the market!

• Save 25% on a gallon of Muscle Egg with your purchase of a gallon – mix and match flavors!

For ONE DAY ONLY, Mile High Max Muscle Denver and Littleton are slashing prices on EVERYTHING in the store!  On Saturday, March 30th from 10-5pm, all products are BUY ONE, GET ONE 30% OFF!!! Feel free to mix and match products, or just stock up on your favorites.  No strings, no gimmicks, just straight savings!

We will be closed on Sunday, March 31st in observance of the Easter holiday.  We’re back open for business as usual Monday, April 1st from 10-7pm.  Have a blessed holiday weekend everyone!

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So how do you start? Here are a few tips & tricks I implement every week:

- Brainstorm what you would like to cook ahead of time (Pinterest.com and Instagram offer some great recipe ideas, there are also a few here on our website. You can also google “healthy/clean eating [insert meal here]“)
– Buy in bulk (Costco and Sam’s Club are your friends! Makes cooking in bulk easier, and cheaper too!)
– Grill/bake/pan sear/sauteé meats of choice (I grill about 5-10 lbs of chicken breasts, and bake or sauteé about 3 lbs of lean ground turkey for my boyfriend and I every week)
– Bake sweet/russet/red potatoes (Poke holes with a knife and bake at 425°F for 60 mins, or cube and toss with olive/coconut oil and seasoning of choice, spread onto a greased cookie sheet, and bake at 425°F for 30 mins, turning half way through )
– Cook brown/wild rice/quinoa (I use a rice cooker– so effortless!)
– Chop/dice/cut veggies (can leave raw for snacking, or cook by roasting/grilling/pan searing/steaming)
– Boil eggs (great for snacks or breakfast on the go)
– Prepare breakfasts (Overnight oats are favorite in our household: http://www.milehighmaxmuscle.com/news-and-events/peanut-butter-banana-bread-overnight-oats/ but can also chop and bag veggies for omelets, cook turkey bacon/sausage, portion out dry oatmeal, etc.)

Next, once all food is actually cooked:

- Portion it out into tupperware containers. You can portion every meal for the week, meals for the next couple of days, or even just meals for the following day and put the rest of the food into larger, separate tupperwares and portion out each night).

Hope this was helpful! If you have any questions, feel free to stop by either of our stores (Littleton or Denver) and ask away! You can also leave us a comment on our Facebook page: https://www.facebook.com/MaxMuscleDenver?ref=hl

With Love,

Annamal

Dry Ingredients for Pancakes:

-1/3 c old fashioned oats

-1/2 scoop MaxPro Vanilla Protein powder

-1 T. coconut flour

-2/3 tsp. baking powder-

1 packet stevia (or 2 tsp. sweetener of choice)

-1 tsp. pumpkin pie spice

-1 T. low sugar craisins

-1 T. dry, unsalted pecans

Wet Ingredients for Pancakes:

-1 large egg

-3 T. Muscle Egg Vanilla liquid egg whites (or 1 large egg white)

-1/4 c. carrot baby food (look for Organic, or any kind with the least added ingredients– should be primarily carrots, no added sugars/oils)

-2.5-3 baby carrots, shredded (use cheese grater or vegetable peel)

-3 T. unsweetened almond milk (or milk of choice)

Coconut Cream Cheese Frosting:

-1/4 c. 0% fat plain Greek yogurt

-1 T. fat free cream cheese (or reduced/full fat if preferred)

-1 tsp. unsweetened reduced fat coconut

-1 packet stevia (or 2 tsp. sweetener of choice)

Combine all ingredients for frosting in a small bowl and set aside for later.

 Method:

1. In a Magic Bullet (or blender), blend all dry ingredients EXCEPT craisins, coconut, and pecans.

2. Add all wet ingredients EXCEPT shredded carrot to Magic Bullet (or blender) and blend thoroughly.

3. Fold craisins and shredded carrots into the batter with a spoon. DO NOT BLEND these. Leave a few extra craisins and carrot shreds out of the batter to garnish on top of the pancakes later.

4. Slowly pour batter onto a hot, greased/sprayed griddle (300 degrees F) or pan. Should make 4 smaller pancakes, all 4 is considered 1 serving.

5. Let pancakes cook for a little bit on 300 degrees, then turn down to 275 degrees F, let cook a little bit longer on this side, then flip and cook other side.

6. Pancakes are done when no longer gooey and are slightly browned on both sides.

7. Layer with coconut cream cheese frosting and garnish with the leftover craisins, carrot shreds and pecans.

Nutrition (for all 4 pancakes with frosting, coconut, and pecans): 414 calories, 34g carbs, 14g fat, 39g protein