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Wednesday, April 6, 2016
Superwoman Eats Like A Lion
119 lb Strongwoman Maureen Quinn shares the food plan that gives her superhuman-like strength.
Bigger is not always better, just ask Featherweight Strongwoman Maureen Quinn. At 119 lbs, this superwoman lifts things that most grown men can only dream about. The eating plan that fuels these superhuman feats is off the charts, and patterned after that of African lions. Maureen shares her plan and some nutrition tips in this weeks health article.
After reading the article from Strongwoman Maureen Quinn, you may want to try out this recipe for Bacon-Beef Liver Pate with Rosemary and Thyme. Organ meat recipes are a leap of faith for some, but the nutritional benefits are undeniable.
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If you saw her feats of strength, you might confuse her with Superwoman! Featherweight Strongwoman Maureen Quinn weighs in at just 119 pounds but can lift more than most of us can even imagine. She shares her insights into the eating plan that fuels these superhuman feats and how US Wellness Meats has helped her get there. This is valuable nutritional information whether your workouts are with 10 pounds or hundreds of pounds!
"Each night I adorn my fork with selections from a feast of flavors fit for Kings and Queens..."
"One of the most potent superfoods available to us also happens to be the most gross, in my opinion. It has amounts of notoriously hard-to absorb nutrients that those of us with autoimmune disease are usually lacking in - B vitamins, iron, zinc, and vitamins A and D. It took me a long time after reading about all of the benefits of liver to actually gather up enough courage to eat it.
I can't argue with how it makes me feel, however. It gives me such an energy boost that I have learned only to eat it in small quantities with breakfast or lunch, but never dinner. After not loving the taste or texture of sauteed liver, I thought that pâté might be more palatable. Pairing it with bacon has been my most successful attempt so far at making a dish that I actually look forward to eating.
When I make this recipe I usually freeze half and eat the other half over a few days in small quantities with my meals. If you have never had liver before, this is about as good as it gets for an introduction!"
The morning graze is turning into nap time in South Alabama.
Very contented cattle in superb grazing conditions for the last days of March.
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