Flex Level Fitness

Idk about you but I’ll always be my own hype man.
and with an of

I was fat. I hated it. It was such a drag on my life. It depressed me and robbed me of opportunities, even as a teen. I took the initiative early on to make the necessary changes to allow me to optimize my short time here. Being fat does not allow for that. Thankfully, addressing the issue is not nearly as hard as continuing to live compromised and overweight, with all the stigma and judgment that inevitably comes with it. Your body is a reflection of your habits. How you do one thing is how you’ll do everything. Blessed be the non-believers. For they will not be disappointed.
and by with and

Try this great Lat/Back exercise during your next back workout. Be sure to get a full stretch, allowing the upper back muscles to do the work. Keep the grip in the fingers, not the palms. Train hard.

Flip your grip. This simple change provides an entirely different activation of the tricep muscle. Reverse-grip tricep pushdowns done with your elbows steady, wrists straight, and controlling every rep will provide the shape you’re seeking. Make the tricep do the work, and keep your core tight. X

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Take this highly underrated bicep exercise into your next arm workout and watch your arm shape begin to take proper form. Your arms shouldn’t look like spaghetti, nor lumpy cannolis. and by with and

Neither bread nor carbs have ever been the issue. The problems only began when turning a few simple ingredients into an ultra-processed product and still calling it bread became acceptable if not expected. So here you go.

🍞 Homemade 60/40 Einkorn Bread

This loaf uses 60% fresh-milled einkorn flour from Ancient Grains and 40% Organic bread flour from King Arthur Baking Company, giving you the rich flavor of einkorn with a lighter texture and better rise.

INGREDIENTS

• 300g fresh-milled einkorn flour
• 200g unbleached all-purpose flour
• 350g warm water
• 7g active dry yeast
• 10g salt
• 15g raw honey
• 15g extra-virgin olive oil

DIRECTIONS

1. Combine the warm water, honey and yeast. Let sit for 5–10 minutes until the yeast becomes foamy.
2. Add the einkorn flour, bread flour and olive oil. Mix until a shaggy dough forms, then add the salt.
3. Gently knead for about 3–5 minutes. Einkorn does not need aggressive or prolonged kneading like conventional wheat dough. The dough should remain soft and slightly tacky.
4. Cover and allow to rise for 60–90 minutes, or until noticeably expanded.
5. Gently shape into a loaf and place in a greased loaf pan. Cover and let rise again for approximately 30–45 minutes.
6. Bake at 375°F for 35–40 minutes, until beautifully golden brown. The center should reach roughly 190–200°F.
7. Let it cool before slicing. I expect you’ll never be ok buying bread from the grocery store again.

Fresh-milled einkorn brings incredible flavor to homemade bread, and the 60/40 blend makes the bread possible to work with. Einkorn can be challenging.

This is perfect for tearing, dipping and soaking up homemade tomato sauce. 🍅🍞

Simple ingredients. Real food. Made at home. Blessed be the non-believers. For they will not be disappointed. and by with and

Great Tomato Sauce Recipe 🍅 for you and your family: 2 tbsp extra-virgin olive oil
4–5 cloves minced garlic
½ cup water
1½ tsp dried oregano
½ tsp dried thyme
½ tsp black pepper
1 tsp salt, then adjust to taste
Pinch of red pepper flakes
Fresh basil

Homemade pizza night 🍕The dough we make with 60% all-purpose or 00 flour and 40% Einkorn flour made by our milling our fresh Einkorn Wheat berries

This will make two 12-inch pizzas for a family

Here’s what you need!
• 300 g all-purpose or 00 flour
• 200 g einkorn flour
• 310 g lukewarm water
• 3 g instant yeast (about 1 tsp)
• 10 g fine salt
• 10 g olive oil

Here’s how to do it!
1. Mix both flours with the yeast. Add the water, salt, and olive oil. Mix until no dry flour remains, then cover and rest for 20 minutes.

2. Gently knead for 2–3 minutes. The dough should feel slightly tacky so avoid adding lots of extra flour.

3. Cover and let rise at room temperature for about 1½–2 hours, until noticeably puffy. The timing will depend on your kitchen’s temperature.

4. Divide into two balls, cover, and rest for another 45–60 minutes.

5. Preheat your oven to a wicked hot 500°F with a pizza stone or steel inside for at least 45 minutes (we use a steel)

6. Gently stretch each dough ball on a lightly floured surface. Add sauce, cheese, and your favorite toppings, but keep them light if you want a crispier crust.

7. Bake for approximately 8–12 minutes, until the crust is browned and the cheese is bubbling.

💡 Einkorn dough is more delicate, so handle it gently. If it resists stretching, give it another 10–15 minutes to relax.

Save this recipe for your next pizza night and may

Thank you Farm46 for these great chickens & the Brine recipe too! Try it out! Start with the Brine. Add:
4 Cups Water
2 Cups Apple C***r
1/2 Cup Kosher Salt
1/4 Cup Brown Sugar
2 Tbsp Peppercorns
2 Sprigs Fresh Thyme
2 Cups Ice
Whole Chicken:
Brined Chicken (pre salted)
3 Tbsp Softened Unsalted Butter
1 Lemon
2 Sprigs Fresh Thyme
Fresh Cracked Black Pepper
Prepare the Brine 24 hours before cooking.
Add all Brine ingredients, except the Ice and Chicken, to a pot big enough to hold the Brine and the Chicken.
Heat on the stove until Sugar and Salt are fully dissolved.
Remove from heat and add Ice to cool the Brine.
Add the Whole Chicken to the Brine once it is cool to the touch
Refrigerate 12-24 hours
Remove the Chicken from the Brine, discard the Brine and pat the Chicken dry. Place on a Roasting Pan and let dry for 30 minutes to 1 hour at room temp.
Preheat oven to 350°F
Rub the entire Chicken with Softened Butter
Cut the Lemon in half, and squeeze over the entirety of the bird, place the Lemon halves and Thyme Sprigs inside the bird
Season the inside and outside of the bird with Freshly Cracked Black Pepper.
Roast the Chicken for 1-2 hours uncovered, depending on the size of the Chicken.
Check every 30 minutes for desired color and wrap with foil when this is achieved.
Cook until the thickest part of the Breast and Thigh is 165°F.
Remove from the oven and let rest 20 minutes before carving.
*Save the carcass to make stock for soup! Like, Share, and Enjoy!