80 and 85 Years Young: Ageless Tabatas Workouts and Chicken Piccatta Recipe!

On Friday, I showed you a 9-year old cranking it to Workout Muse. Click the video below if you didn't see it yet:



Today, I'm gonna show you two people who are 80 and 85 years young, cranking it to Tabatas.

They are two long-time clients of my good friend and Kansas City's FIRST personal trainer Greg Justice.

Really, this sums about what it's all about to me... living life to fullest and making no excuses! Fitness is classless, raceless, genderless, and AGELESS:



Plus, I've got a great chicken piccatta recipe below for you that will help jump start your fat loss and lean muscle gain efforts ;)

Crank it!

BJ

http://www.WorkoutMuse.com


This is one of my favorite Italian recipes. Most would NEVER think of it as a
health food, but this modified version is loaded with protein and healthy fats! The following serving sizes are for males, so ladies, please be sure to use of the suggested amounts below:

Naomi’s Chicken Piccatta (CP)

Ingredients:
6-8 oz. of boneless chicken breasts, thinly sliced
1/4 cup of ground almond meal (other nut meal may be substituted)
1/4 cup of egg white
Salt to taste
1 tbsp Italian seasonings
Non-stick cooking spray
1 fresh lemon or 3 tbsp of pure lemon juice
1 cup of white cooking wine
2 tbsp of jarred capers with juice
3 sprigs of parsley

Directions:
Line a baking sheet with non-stick spray and preheat the oven at 325 degrees.
Place egg whites in a small bowl. Take ground almond meal, salt, and Italian
seasonings, and blend together with fingers in a flat plate. Using a fork, pick up
a piece of chicken and dip it into the egg white mixture. Allow the chicken to
hover over the bowl for a few seconds to let the excess egg white drip off. Take
the chicken and lay it on top of the almond meal mixture, patting it down with
the fork, do the same on the other side until it is mostly covered. Place the
chicken onto the baking sheet and repeat until all your chicken is coated. Place
baking sheet in the oven.

For the sauce, place small pan over medium heat. Once the pan is hot, spoon
the capers making sure to use as much of the juice as possible. Place them into
the pan. Pour the white wine into the pan and stir. Finally cut the lemon in half
and pit it and squeeze one half of the lemon into the mixture or pour the 3 tbsp
of pure lemon juice. Stir until little bubbles form and then place on very low heat
to keep warm.

Once the chicken is golden on one side, flip it over and let the other side cook for
an additional 5 minutes. Remove the chicken from the oven and place into the
sauce. Serve by placing the chicken on a plate and pouring the remaining sauce
on top. For an extra kick, you can grate and sprinkle a little lemon zest and
parsley on top of the dish. You may garnish by slicing the other lemon half
and/or by using a few sprigs of parsley.

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