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Article of the Month
Behind Bars (Parrillo bars that is!)

By John Parrillo

If you’re seeking a convenient way to add carbs, protein, and other nutrients to your diet, munch on a “nutrition bar.” You can keep them in your gym bag, tuck them away in your desk, eat them on your way to work, or have them handy for long endurance events. They keep well, you don’t have to stash them in the fridge, and they are a true eat-anywhere snack. Intended as a supplement to your regular, muscle-building meals, these can contribute protein, carbs, calories, even MCT oil, to your diet. Click here to read the entire article!



Recipe of the Month
Chicken Stock

1300 g. chicken parts (wings, back, bones, etc.)
100 g. carrot, scraped and cut into pieces
100 g. celery stalk (without leaves), cut into pieces
75 g. onion, cut into fourths
2 garlic cloves
2 parsley sprigs
10 peppercorns
1 tsp. Mrs. Dash
450 g. chicken meat, preferably dark meat (leg, thigh)

Put bones into large pot and cover entirely with cold water. Bring to a boil then let simmer for five minutes. Remove any fat that has formed on top. Add vegetables, meat and spices and add enough water to cover by an inch. Simmer for four hours. When finished, strain and allow to come to room temperature. Refrigerate uncovered overnight. The next morning remove and discard any fat that has formed on the top. Refrigerate or freeze for later use.


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