Meat and Nuts Breakfast™ Series – Easy Yak Breakfast Recipe | Charles R. Poliquin

Meat and Nuts Breakfast™ Series – Easy Yak Breakfast Recipe | Charles R. Poliquin


Good morning. People ask me all the time what you eat?
What
do you prepare for yourself in the morning? So I’m going to teach you the Strength Sensei’s
power breakfast, it’s in line with the Meat and Nuts Breakfast what I have here is
yak from the Yackboys.com in Colorado where I live it’s very easy to find. But you can have buffalo, if you don’t have yak or grass fed beef. So what I do is I warm up the pan and
then I use goat butter, why do I use goat butter because I like it and it’s a source of great fat
and the way goats are raised there’s no chemicals pesticides and so on. So what I do is I let
the butter melt. It’s important what type of pan you use. This is called a green pan it’s been shown
not to leak compared to other stick free pans you use a cast iron pan but I like this one
it’s very easy to clean and it doesn’t leak anything toxic it’s very cheap, because the first ceramic
type of pans we’re about six hundred dollars and you can only get them from Canada and
now these are about twenty dollars, okay so I make the butter blonde and you want to
make sure that you don’t overcook it so then what I do is I take cashews, a handful – two
– doesn’t make you a bad person and then I just sauté them, and then what you will find
is the goat butter will give it more flavor and you know most people go on a low fat
diet and just don’t eat enough fats, so if you were say use a George Foreman grill to cut down your
fats well, it’s not going to give as much energy you want long-term energy in the morning and
you want to set up your brain with the right neurotransmitters in this case the nuts will
supply acetylcholine, they’re a rich source of magnesium. Once they start to turn brown
I add the Yak which is, by the way, my favorite meat, okay they always run out so whenever the
store has it again I have, you know over thirty packs every single European friend that has
been here falls in love with yak I have had people come here from the US, taste the yak, and then they go to the store buy freezer packs to take back to California or LA or wherever
they’re from. By its very own nature yak is grass-fed so you don’t have all the chemicals what’s going on here we’ve low plain high altitude so the meat tend have more B12 more iron and, what I do is when
the meat is about a quarter done I add Celtic sea salt, okay and then you know as I said
before, as you can see, I’m quite generous with the salt. The research shows that optimal amount of sodium for a day is four to six grams when I was in university many moons ago you were told never consume more than 1.5 grams of salt a day which is complete bullshit now the research points out four to six being the optimal range you only get into trouble, within average body weight, when you exceed seven grams but salt is very important and one thing is
that when you are on a high protein diet your salt requirements go up so most bodybuilders eat low fat diets that are completely bland when you do their blood it looks terrible, they may look good on the outside but the inside is terrible and then what I do with
the meat is – and I like myself to not cook it fully through, so it’s about
82.6 cooked and, I’m just kidding, but you have to have some type of pink left so you don’t denature the protein I also eat yak, raw with tartar, but it kind of freak out my guests when I do that, so I tend to that more when I’m alone but yak is an excellent source of really high quality
protein, but as I said you can use bison and if you live in Europe obviously these types
of wild meats are not around or they are imported but since I’ve a large contingency of Canadian and American followers I highly recommend yak if you can have access to it one of the most common comments I get from people who eat the Yak is like, okay that’s meat, like you finally figured
out that the difference between high quality meat and low quality meat and that’s why when I’m back home in Colorado I never eat beef, I love beef, but I have access to so many
meats like ostrich an elk and so on that I keep my grass fed beef for the restaurants
I’ve scouted in the countries I go to, right for example in Sweden is very easy to
find good meat or Estonia, or Latvia but if you go to England it’s quite a challenge right, so, I make sure that when I’m here I eat properly. And that’s it! So meat is almost all cooked
and just turn it off and I serve it in bowls with spoons and it’s a great way to start
the day because it’ll boost your brain function and you’ll have term energy. Thank you for listening if you like this video please subscribe to my YouTube channel and I’m looking forward to reading
your comments. Thank you. http://www.strengthsensei.com

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