Did you know?
Mike Roussell aided in the development and administration of the nutrition portion of the curriculum at the University of Vermont Medical School.
Mike & Dan John talk about his incredible weight loss, & the keys to success in reaching fitness goals. Mike also discusses studies on the effects of alcohol consumption on testosterone levels, & the effects of fish oil supplementation on weight loss.
Welcome to Episode #2 of the Max-Out Radio podcast series! This week, your esteemed host, Mike Roussell, discusses weight loss, goal setting, alcohol and testosterone levels, and fish oil supplementation with special guest, Dan John. Listen in now!
Listen To This Episode:
Max-Out Radio!
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Max-Out Radio Guest:
Dan John.
Click the play button to listen to the latest informational episode of Mike Roussell's new podcast!
Download Show #2 (70:45; mp3 - 32.3 MB; October 12, 2006)
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About This Episode
Dan John
Dan John is the strength and conditioning coach and track & field coach at Juan Diego Catholic High School in Draper, Utah.
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Dan John.
He is also a full time, online religious studies instructor for the Columbia College of Missouri. With 25 years of experience in the iron game, Dan is a sought-after speaker on the national level along with being an accomplished author and athlete.
Recipe Remix
Green Chili
Ingredients:
1 Quart Low-Sodium Chicken Broth
1 Lb. Skinless, Boneless Chicken Breasts, Halved
1 Tbsp. Olive Oil
½ Bunch Scallions
1 Tsp. Dried Oregano
2 Tsp. Ground Cumin
One 15 Oz. Can Red Beans, Drained
1 Cup Jarred Green Salsa
4 Corn Tortillas
Directions:
Preheat oven to 350°F degrees. In a deep skillet, bring chicken broth and chicken breast to a simmer over medium heat. Reduce the heat slightly and poach the chicken turning occasionally, until just cooked though, about 10 minutes.
Using a slotted spoon, transfer the chicken to a plate and let cool. Cut corn tortillas into strips, place on cookie sheet, and bake in the oven until crispy, approximately 5 minutes.
In a large saucepan, heat the oil over medium heat and add the scallions, oregano, and cumin. Cook until the scallions are softened, about 2 minutes. Pour 1 cup of broth into the scallion mixture, then stir in the beans and salsa and bring to a simmer.
Shred the chicken, add to the chili, and cook over medium-low heat, stirring, until heated through. Sprinkle tortilla strips over chili and enjoy! Makes 2 servings.
Listen To This Episode:
(70:45; mp3 - 32.3 MB; October 12, 2006)
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