If you are looking for help taking these great recipes and making them into meal plans that work towards your goals, the first step is to figure out what your macros should be and the best times to eat each meal based on your workout time. 

Lucky for you, we have a free calculator that does just that.  Eating healthy recipes is the first step, but to truly optimize your workouts and get the results you crave, ditch the diets and start paying more attention to the quality of your calories and how balanced your carbs, protein and fat are at each meal. 

Ingredients:

  • 1 stick unsalted butter or ghee (8 tablespoons)

  • 1 garlic clove, smashed

  • 1 1/2 pounds Yukon Gold potatoes

  • 3-4 tablespoon grated parmesan cheese or nutritional yeast

  • Fresh thyme  

  • Salt and pepper, to taste


Healthy Recipes are just the beginning.

Try our free Macro and Meal Timing Calculator to learn how to take these recipes and make them work for you.

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Healthy Recipes are just the beginning.
Try our free Macro and Meal Timing Calculator to learn how to take these recipes and make them work for you.

View

 

Directions:

  1. Preheat oven to 350°F and prepare muffin pan

  2. Cut parchment paper rounds that will line the bottoms of a 12-cup muffin pan

  3. Melt butter in saucepan over medium heat

  4. Brush muffin pan with butter

  5. Line the muffin pan with parchment paper rounds

  6. Place a small thyme sprig in the center of each round and add about 1/2 tablespoon of melted butter to each cup

  7. Chop thyme leaves

  8. Add garlic and thyme to the remaining butter in the saucepan

  9. Set heat to low and stir ingredients until fragrant

  10. With a mandoline, slice potatoes crosswise into thin rounds

  11. Place potatoes in a bowl and pour butter mixture to potatoes

  12. Toss to coat potatoes well

  13. Divide potatoes in each muffin cup, layer the rounds in a circular pattern

  14. Sprinkling a little parmesan in between each layer

  15. Press down gently, and drizzle the remaining butter

  16. Cover pan with foil

  17. Bake for 30 minutes, or until you can pierce easily with a knife

  18. Carefully lift each potato stack and placed upside down on a parchment-lined baking sheet with a butter knife so that the thyme sprig is on top

  19. Drizzle stacks with any remaining butter

  20. Place back into the oven uncovered and increase heat to 425°F

  21. Bake for about 15-20 minutes or until the edges are golden and crispy

  22. Place on plate and serve

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