When you want protein and are tired of chicken breast, even when prepared creatively, don’t forget classic meatloaf.
Sure, you can eat mom’s recipe with ketchup and a side of mashed potatoes to bring up childhood memories, but there are a lot of unique ways to remake this American staple food.
As you’ll see, you can do things like swapping out the usual ground beef or pork with ground turkey for a lower-calorie version, and then using lots of veggies and seasoning to make up for the missing fat, or you can go totally out of the box with something like the salmon recipe, making a moist meatloaf with savory Asian flavors.
Enjoy!
Picture courtesy of Dainty Morsels
It’s traditional to use stale bread crumbs to make meatloaf – a way to stretch a meager pantry – but a healthier take is to swap out the old bread for more nutritious whole oats instead.
If you’d like to work more whole grains in your meal plans, I recommend you check out Whole Grains for Busy People by Lorna Sass, which is where this recipe came from.
Serves 8
Ingredients
1 cup old-fashioned rolled oats
1/2 cup whole milk
2 large eggs
1 medium onion, finely chopped
1 cup chopped roasted red bell pepper
1/2 cup organic ketchup
1/4 cup chopped fresh parsley
1 1/2 tsp. dried Italian seasoning
1/4 tsp. granulated garlic
1 tsp. salt
2 lb. meatloaf mix (12 oz. each ground veal, beef, and pork)
1 small green bell pepper, sliced into strips
Instructions
1. Preheat the oven to 375°F. Use aluminum foil to line a broiler pan, and set the perforated drip tray on top.
2. In a small bowl, combine the oats and milk. Stir occasionally to coax the oatmeal into absorbing the milk.
3. Meanwhile, lightly beat the eggs in a large bowl. Stir in the onion, roasted red pepper, organic ketchup, parsley, Italian seasonings, garlic, and salt. Add the ground meat and the milk-soaked oats, and any excess liquid. Use your hands to mix well.
4. Divide the mixture in half, and shape it into two loaves, each about 3 inches thick. Place on the broiler pan, and arrange the strips of bell pepper on top, gently pressing them into place.
5. Bake for 15 minutes on the center rack of the oven. Rotate the pan, and continue baking for about 20–25 minutes, until the center is firm. To brown the tops, set under the broiler for a few minutes. The meatloaf is done when a thermometer inserted into the middle reads 160°F.
Nutrition Facts (Per Serving)
Calories: 359
Protein: 40 grams
Carbs: 19 grams
Fat: 14 grams
Picture courtesy of Calico & Cupcakes
If you’re a bigger fan of meatballs than meatloaf, this is the recipe for you. You’ll get small loaves the size of large muffins, and they’re topped with plenty of marinara sauce and mozzarella cheese.
These have a nice presentation that works well when serving guests, but it also helps to talk little kids into digging into a delicious turkey meatloaf.
Serves 6
Ingredients
1 large egg, beaten
1 cup Italian bread crumbs
3/4 cup marinara sauce
2 cloves garlic
1 tsp. dried rosemary
1 lb. ground turkey
1 oz. turkey sausage (or other low-fat sausage)
6 rounds of fresh mozzarella, sliced thick
Instructions
1. Preheat the oven to 350°F.
2. In a large bowl, mix the egg, bread crumbs, 1/2 cup marinara sauce, garlic, and rosemary.
3. Add the meat to the bowl, and mix all together with your hands.
4. Press half the mixture into a muffin tin to make about 6 (maybe 7) individual servings. Lay cheese in over the top, and cover with the rest of the meat mixture.
5. Bake uncovered for 35 minutes. Cover with remaining tomato sauce and cheese, and bake for another 5 minutes.
Nutrition Facts (Per Serving)
Calories: 338
Protein: 32 grams
Carbs: 18 grams
Fat: 17 grams
Picture courtesy of Elizabeth’s Kitchen Diary
An easy upgrade for meatloaf is to stuff the middle with your favorite veggies or delicacies.
This recipe from celeb chef Mario Batali uses prosciutto to add more depth to the meatiness of the dish, and the spinach and carrots make it more of a balanced meal so you don’t have to worry about a side dish.
Serves 10
Ingredients
2 large carrots, cut lengthwise into 6 sticks
4 cups spinach (about 3 oz.), large stems removed
2 lbs. lean ground beef
2 lbs. ground pork
2 1/2 cups fresh bread crumbs
6 oz. (about 2 cups) pecorino cheese, grated
6 large eggs, lightly beaten
Salt and freshly ground pepper
3 Tbsp. whole-wheat flour
12 thin slices of prosciutto (about 4 oz.)
1/2 lb. caciocavallo or provolone cheese, cut into 12 slices about 1/8-inch thick
1/4 cup extra-virgin olive oil
4 sprigs of rosemary
2 cups dry red wine
1 cup water
Instructions
1. Preheat the oven to 400°F. Line a flat work surface, like a table or counter, with a 15-inch-long piece of plastic wrap.
2. Boil salted water in a saucepan, and cook the carrots until tender, about 7 minutes. Use a slotted spoon or strainer to transfer them to a plate. Set aside. Next, wilt the spinach in the boiling water. Drain well immediately after the leaves wilt, and add to the carrots.
3. Mix the main ingredients in a large bowl: ground beef, ground pork, 2 cups bread crumbs, pecorino cheese, eggs, 1 tsp. salt, and 1/2 tsp. pepper. Mix all with your hands.
4. In a small bowl, mix the remaining 1/2 cup of bread crumbs with the flour, and sprinkle half of it over the prepared plastic wrap. Add the meat mixture over the plastic, and use your hands (plus the wrap, if it helps) to press it into a loaf about 1/2-inch thick, 12” x 10”.
5. Cover the middle of the meatloaf with half of the spinach, making sure there’s a perimeter of one inch around the sides. Lay half the carrots on top of the spinach, add half the prosciutto and sliced cheese, and begin to roll it up using the plastic wrap to guide the mixture. Start from the long end of the plastic wrap to make a long, narrow meat log. Tuck the filling into the ends, and discard the plastic wrap.
6. Lay out another sheet of plastic wrap the same size, and sprinkle with the last of the flour and bread crumb mix. Repeat the process with the other half of the meatloaf mix, and layer the remaining spinach, carrots, prosciutto, and cheese. Roll the second loaf, and drizzle each one with 2 Tbsp. of olive oil.
7. In the bottom of a broiler pan, add the rosemary sprigs and pour in the red wine. Cover with the broiler pan grate, and set the meatloaves on top about 2 inches apart. Bake in the center of the oven for 40 minutes. Turn the pan around, pour the water though the broiler grate, and continue baking for about 35 minutes. It may take longer; when done, the internal temperature should be 165°F.
8. Transfer the loaves to a carving board, and then loosely cover them with aluminum foil. Discard cheese from the bottom of the pan, and strain the juices in the broiler pan into a small saucepan. Bring to a boil over high heat until reduced to about 1 cup. Pour the sauce into a small serving bowl, and season to taste with salt and pepper.
9. Slice the meatloaves about one-inch thick with a serrated knife to display the beautiful prosciutto and spinach stuffing. Serve with the pan juices.
Nutrition Facts (Per Serving)
Calories: 728
Protein: 74 grams
Carbs: 25 grams
Fat: 32 grams
Want to know how to build muscle and lose fat eating delicious foods like these?"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!
Picture courtesy of All Day I Dream about Food
If you’re like me, you might want to pour tzatziki sauce on everything, especially when the weather is warm. It’s light and refreshing thanks to fresh cucumber but is also a great way to get more yogurt in your diet.
Chances are you’ve never tried stuff meatloaf with it, though, and you’re missing out. The tzatziki soaks into the meatloaf to keep it moist and infuse a garlicky dill flavor.
Serves 6
Ingredients
Tzatziki Sauce
1 cup yogurt
1 Tbsp. lemon juice
1 clove garlic, finely minced
1/2 medium cucumber, cut in half lengthwise and thinly sliced
1 tsp. chopped, fresh dill
1/4 tsp. salt
Meatloaf
1 Tbsp. olive oil
1 medium onion, diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1 package frozen spinach, thawed and drained
2 lbs. ground turkey
1/4 cup coconut flour (or 1/2 cup bread crumbs)
1/2 cup chicken stock (reduce to 1/4 cup if using bread crumbs)
1 large egg, lightly beaten
2 Tbsp. Worcestershire sauce
1 cup crumbled feta cheese
Instructions
1. Make the tzatziki sauce ahead of time, mixing the yogurt, lemon juice, minced garlic, cucumber, dill, and salt together in a small bowl. Cover and store in the fridge until serving, ideally overnight.
2. Preheat the oven to 325°F. Prepare a baking sheet by lining it with parchment paper, and set aside.
3. In a medium skillet, heat the olive oil. After a couple minutes, add the onions, salt, and pepper. Sauté and stir until the onions become translucent. It’ll take about 15 minutes, keeping the pan over medium-low heat so the onions cook but do not brown. When about finished, add the spinach, and stir until warmed and slightly wilted.
4. In a large bowl, make the meatloaf mix by combining the onions, spinach, ground turkey, coconut flour, chicken stock, egg, and Worcestershire sauce.
5. Divide the meat mix in half, and place half on the parchment paper-lined baking sheet. Form into a flat rectangle, pressing it to be about an inch thick. Layer feta cheese over the top, and gently press it into the mixture. Add the remaining half of the meat on top, and shape into a loaf.
6. Bake for about an hour, up to 75 minutes, until the internal temperature reaches 160°F. Slice, and serve with the tzatziki sauce on the side, or drizzled over the top of each slice.
Nutrition Facts (Per Serving)
Calories: 479
Protein: 51 grams
Carbs: 12 grams
Fat: 27 grams
Picture courtesy of CrockPot365
Meatloaf in a Crock Pot? Why not? It comes out juicy, and the slow cooker makes it easier to experiment with infusing unique flavor combinations like blue cheese and berries.
If you have fresh berries on hand, you can try adding those to the slow cooker instead to get the most of the ripe, juicy fruits of summer.
Serves 4
Ingredients
1 lb. lean ground beef (or turkey)
1/2 cup dried cherries
1/2 cup bleu cheese crumbles
1 egg
1 tsp. seasoned salt
1/2 tsp. black pepper
1 tsp. onion powder
1 Tbsp. chopped fresh basil
1/2 cup brown rice bread crumbs
Instructions
1. Make the meatloaf mix in a large bowl, combining the ground meat, dried cherries, bleu cheese, egg salt, pepper, onion powder, and bread crumbs.
2. Grease the inside of a 4-quart slow cooker (or larger) with cooking spray or cooking oil. Add the meat mixture to the middle, and form into a round loaf.
3. Cover, and cook on high for 4 hours, or low for about 8 hours. The meatloaf is done when it is cooked through and browned on the top and sides.
4. Use two spatulas to gently life the meatloaf out of the slow cooker. Let it cool on a cutting board for 15 minutes before slicing and digging in.
Nutrition Facts (Per Serving)
Calories: 379
Protein: 43 grams
Carbs: 13 grams
Fat: 16 grams
Picture courtesy of 4 Men 1 Lady
Of course you can get a big helping of animal protein with meatloaf, but that doesn’t mean you can’t mix a serving or two of fresh vegetables into the mix as well.
This recipe uses carrots, spinach, and onions – the go-to veggies for almost any meal – but you can dice up and mix in whatever is fresh from your garden or the local farmers’ market, including shredded summer squash, juicy beets, or peppers.
Serves 8
Ingredients
1 1/2 lb. lean ground beef
10 oz. frozen spinach, thawed and drained
1 cup oatmeal
1/2 cup onions, finely diced
1/2 cup carrots, finely shredded
2 egg whites, slightly beaten
1/3 cup low-fat milk
1 1/2 tsp. Italian seasoning
1/4 tsp. freshly ground pepper
Instructions
1. Preheat the oven to 350°F.
2. In a large bowl, mix together the ground beef, spinach, oatmeal, onions, carrots, egg whites, milk, Italian seasoning, pepper, and any other veggies you have prepped and on hand. Mix gently, preferably with your hands, until everything is just combined.
3. Shape the meatloaf in a large pan, such as a 9” x 13” baking dish or a deep broiler pan. Make the mixture into about a 9” x 5” rectangle.
4. Bake 45 to 50 minutes on the center rack of the oven. Once the meatloaf has reached medium doneness (160°F) the juices will run clear.
5. Let the meatloaf stand for about 5 minutes before slicing into it and serving. And even though there’s a helping of veggies in the meatloaf itself, you can get more with a side of salad or sautéed green beans.
Nutrition Facts (Per Serving)
Calories: 222
Protein: 30 grams
Carbs: 10 grams
Fat: 7 grams
Picture courtesy of OWN
Since meatloaf is primarily made of meat, it’s hard to do anything unique with a recipe besides change the seasonings and toppings, like cheese.
Well, this meatloaf recipe from Iron Chef Cat Cora uses salmon instead of beef, pork, or turkey for a totally original take on a classic American dish.
It’s healthy, it’s delicious, and the meatloaf-averse (like little kids) may not even realize they’re happily shoveling in forkfuls of a meal that they usually think of as unappetizing.
Serves 6
Ingredients
16 oz. salmon fillet
2 oz. smoked salmon, finely chopped
2 scallions, finely chopped (light parts only)
1 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. grated fresh ginger root
1 Tbsp. minced garlic
1/2 cup plain bread crumbs
2 large eggs
2 Tbsp. olive oil
1 Tbsp. black sesame seeds
1 Tbsp. white sesame seeds
1 Tbsp. wasabi paste (or 1 tsp. powdered wasabi)
1/4 cup low-fat mayonnaise
2 tsp. fresh chopped chives
Instructions
1. Preheat the oven to 350°F.
2. Cut the salmon fillet into several large pieces, and place in the food processor. Pulse about 6 times, add the smoke salmon, and continue pulsing 4 or 5 more times. The fish should still have some texture, not be totally smooth.
3. In a medium bowl, mix the salmon, scallions, soy sauce, sesame oil, garlic, ginger, bread crumbs, and eggs. Mix with your hands until well combined.
4. Oil a large baking pan. Shape the salmon mixture into a large loaf, about 8” long, 3” wide, and 2” tall. Place it on top of the baking sheet, and cover with the black and white sesame seeds. Lightly press them into the top.
5. Bake the salmon meatloaf for 20–30 minutes, until the top feels springy to the touch. Remove from the oven, and let cool while preparing the sauce.
6. In a small bowl, whisk together sauce, adding a little bit of wasabi to the mayo and tasting to control the spiciness. Stir in water 1/2 tsp. at a time to create the desired consistency. Fold the chives into the sauce, and serve it with the meatloaf.
Nutrition Facts (Per Serving)
Calories: 291
Protein: 21 grams
Carbs: 11 grams
Fat: 19 grams
"Dieting" doesn't have to suck. You CAN eat foods you like and have the body you want!
Click Here to Learn HowWhat if I told you that just about everything magazines and trainers “teach” you about dieting is wrong?
What if you could build muscle and lose fat eating “naughty” foods every week?
What if you didn’t have to suffer through low-carb dieting to get lean? In fact, what if you could eat all the carbs you wanted?
And what if you didn’t have to gorge yourself just to gain muscle and didn’t have to put on pounds and pounds of ugly fat, either?
In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe?
Imagine eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week.
And imagine finally understanding how proper dieting really works, never again falling for the BS, tricks, and gimmicks pushed by “gurus” and other shysters.
Well, I have good news.
All these “fantasies” can be a reality...if you know how to do a handful of “little” things correctly.
You see, when you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable.
And this book will show you the way.
Learn what causes “skinny fatness” and how to fix it.
If you want big, strong, round delts that pop, you want to do these shoulder exercises and workouts.
Learn which muscles to train together and the best exercises for each body part.
Gain whole-body strength and muscle with these proven strength training plans.
Take our 60-second quiz now to learn which supplements can help you achieve your fitness goals faster.
Take the Quiz No thanks, I don't want help choosing supplements."I never thought getting in shape would be this simple! Everything just WORKS when you follow this plan." And if he can do it, why not you?
Take the Quiz No thanks, I don't want to lose weight or build muscle.Our "No Return Necessary"
Money-Back Guarantee
If you don’t like something of ours, guess what happens next?
No, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon. Nor do we ask you to fill a cursed inkwell with orc’s blood and demon saliva and then use it to complete reams of return forms written in ancient Cyrillic script.
We just . . . wait for it . . . give you your money back. Holy moo cows. And that means you can say "yes" now and decide later.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you live in the United States, your order ships free regardless of order size, if you live in the UK or Canada, your order ships free when it’s over $99, and if you live elsewhere, your order ships free when it’s over $199.
Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
That means you can say “yes” now and decide later. You really have nothing to lose.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you live in the UK or Canada, your order ships free when it’s over $99.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
That means you can say “yes” now and decide later. You really have nothing to lose.
Many companies use shipping and handling fees to increase their profit margins, but here at Legion, we hate profits, so our shipping is free!
Okay, so we do dig on profits, but we also go in for happy customers, and free shipping works like gangbusters. So, if you’re outside the USA, your order ships free when it’s over $199.
Why the restriction on international orders? Unfortunately, shipping abroad is very expensive, and if we didn’t require a minimum order size, we’d lose a lot of money. But! We're also hustling to improve our international logistics and will be passing our savings along to our international customers.
Also, if you don’t absolutely love our stuff for whatever reason, we don’t request you deliver it to a PO box in the Gobi Desert by carrier pigeon.
We just . . . wait for it . . . give you your money back. No returns. No forms. No nonsense. Holy moo cows.
That means you can say “yes” now and decide later. You really have nothing to lose.
Many ingredients in supplements don’t have any scientifically validated benefits, and many ingredients that do are often underdosed to the point of irrelevance.
That’s why we only use the choice ingredients and precise doses shown to be effective in peer-reviewed scientific studies.
You need more than great ingredients to make great products—you also need proper doses. That’s why we use the precise doses of ingredients shown to be effective in peer-reviewed scientific studies.
“Natural” doesn’t always mean “better,” but in many cases, natural ingredients are superior to artificial ones for various reasons, including purity, safety, and efficacy.
That’s why all of our ingredients in all of our products come from plant and animal sources, including sweeteners, colors, and flavors.
If you want to ensure the supplements you’re swallowing every day are safe and effective, you want products produced in the USA.
That’s why all of our supplements are made in America in NSF-certified and FDA-inspected facilities that operate in accordance with the Current Good Manufacturing Practice (cGMP) regulations.
Did you know that supplements can contain dangerously high levels of toxins like lead, arsenic, and cadmium?
That’s why we test every ingredient of every supplement we produce for heavy metals, microbes, allergens, and other contaminants and ensure they meet the strict purity standards set by the FDA.
While artificial sweeteners may not be as dangerous as some people claim, studies suggest that regular consumption of these chemicals may indeed be harmful to our health.
That’s why all of our supplements are naturally sweetened and flavored and contain no artificial food dyes, fillers, or other unnecessary junk.
Many ingredients in supplements don’t have any scientifically validated benefits. That’s why we only use choice ingredients shown to be effective in peer-reviewed scientific studies.
“Natural” doesn’t always mean “better,” but in many cases, natural ingredients are superior to artificial ones for various reasons, including purity, safety, and efficacy.
That’s why all of our ingredients in all of our products come from plant and animal sources, including sweeteners, colors, and flavors.
Split your entire online purchase into 4 interest-free payments, over 6 weeks with no impact to your credit.
25%
today
25%
2 weeks
25%
4 weeks
25%
6 weeks
Shop and add items to your cart as normal!
Choose Sezzle at Checkout! You’ll be redirected to Sezzle to Sign Up or Log In to complete your order.
Your order will be shipped out right away* and your payments will be split up over 6 weeks.
*shipping times subject to merchant shipping policy
Shop directory. Reschedule payments. Plus more!
In consideration of the services and/or products offered by Legion Athletics, Inc. (“Legion”) including, but not limited to, nutrition plans, exercise routines and coaching, and in addition to the payment of any fee or charge:
I knowingly and voluntarily enter into this waiver and release of liability and hereby waive any and all rights, claims or causes of action of any kind whatsoever arising out of my use of Legion’s services and/or products, and I hereby release and hold harmless Legion and its consultants, officers, contractors, agents, owners and employees from any and all responsibility, liability, cost and expenses, including for injuries, damages or disorders (physical, metabolic, or otherwise), resulting from my use of Legion’s services and/or products.
I understand that fitness activities including, but not limited to, strength, flexibility, and cardiovascular exercise, with or without the use of equipment, are potentially hazardous activities that involve a risk of injury and even death, and I am voluntarily participating in these activities and using equipment and machinery with knowledge of the risks involved. I hereby agree to assume and accept any and all risks of injury or death related to said fitness activities.
I understand Legion’s services and products are not meant to treat or manage any health conditions or circumstances, and I acknowledge that Legion has recommended I obtain a healthcare provider’s approval for my use of Legion’s services and/or products, through regular physical examination(s) and/or consultation. I acknowledge that I have obtained my healthcare provider’s approval or have decided to use Legion’s services and/or products without such approval and hereby assume all responsibility for my use of said services and/or products.
I understand that results from using Legion’s products and/or services are not guaranteed, and I agree to not hold Legion liable for any outcomes or lack thereof.
Please click the checkbox below. We apologize for the inconvenience.
Some popular pre-workouts are all-natural. Some contain the right mix of high-quality ingredients. Some provide clinically effective doses. But only Pulse checks each of these boxes.
Pulse doesn’t just “contain natural ingredients''—every ingredient is naturally sourced from plants and animals. Pulse contains no artificial or synthetic substances of any kind.
Every serving of Pulse contains 15.1 grams of active ingredients that have been shown to be safe and effective in peer-reviewed scientific research.
Every active ingredient in Pulse is backed by published scientific studies that show benefits in healthy humans.
Pulse contains no harsh stimulants that wind you up and burn you out. Instead, it contains a 1:1 ratio of caffeine and L-theanine, which produces a smooth energy rush and comfortable comedown.
We carefully examined 508 pages of scientific research to find out exactly what should and shouldn’t be in a pre-workout supplement.
Every bottle of Pulse is guaranteed to provide exactly what the label claims and nothing else—no heavy metals, microbes, allergens, or other contaminants.
While these types of chemicals may not be as dangerous as some people claim, studies suggest that regular consumption of them may indeed be harmful to our health. And that’s why we don’t put any of them into our products.
Before you buy a sports supplement, you should know that it's clean, safe, and transparent. And that's exactly what Labdoor's third-party testing and certification means.
It's hard to know for sure, but this probably makes Pulse the most-popular all-natural pre-workout supplement in the world.
If you don’t absolutely love this product, just let us know, and we’ll give you a full refund on the spot. No forms or return necessary.
Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab by Labdoor™, the gold standard of third-party lab testing.
Analyzed for purity and potency in a state-of-the-art ISO 17025 accredited lab, the gold standard of third-party lab testing.
This product doesn’t just “contain natural ingredients”—every ingredient is naturally sourced from plants and animals. This product contains no artificial or synthetic sweeteners or flavors of any kind.
Our scientific review board of nutritionists, dietitians, molecular biologists, doctors, and other accredited experts is responsible for reviewing every article, podcast, and video we produce to ensure they’re evidence based, accurate, trustworthy, and current.
Thanks to their connections, credentials, and academic experience, this team of MDs, PhDs, and other professionals has access to a wealth of research published in the largest and most prestigious journals in the world.
This allows them to not only review individual studies but also analyze the overall weight of the evidence on any and all topics related to diet, exercise, supplementation, and more.
If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.
We follow a detailed, rigorous, multi-step process to create content that meets the highest standards of clarity, practicality, and scientific integrity.
First, our research associates provide our editorial team with accurate, up-to-date, proven scientific evidence.
Then, our editorial team uses this research to draft articles and outlines for podcasts and videos.
Finally, our scientific review board reviews the content to ensure all key information and claims are backed by high-quality scientific research and explained simply and precisely.
If you feel that any of our content is inaccurate, misleading, out-of-date, or anything less than factual, please let us know in the comments section of the article in question.
