2 pasture raised chicken breasts, boneless, skinless
5 tablespoons (80 g) of Australian Grass Fed Ghee
1 teaspoon salt (10g) ½
(5g) teaspoon ground black pepper
1 sprig of rosemary
zest of 1 lemon juice of ½ a lemon
1 teaspoon (5g) dried oregano
1. Preheat oven to 350 F or 180 C.
2. In a baking sheet place in 2 tablespoons of room temperature (melt if needed) grass fed ghee to prevent chicken from sticking.
3. Place in chicken breast and season with salt and pepper, rosemary, zest of 1 lemon and dried oregano.
4. Juice half a lemon and add in the remaining ghee on top of the chicken breast.
5. Add in some olives in the baking pan.
6. Bake for about 30-40 minutes until baking thermometer inserted in the chicken reaches 160 C.
7. Serve in a plate with olives.
In this edition of Biohacking Weekly:
1. The nutrigenomics effect
2. Dr. Peter Attia on your body’s “engine size”
3. The microbiome shortcut to ending constipation
4. How bright nights turn into heart trouble
5. Gluten sensitivity isn't about gluten
In this edition of Biohacking Weekly:
1. Why your vitamin D might still be low
2. Heart-health gap between men and women
3. How music may guard against dementia
4. 10+ reasons not to toss your pumpkin seeds this Halloween
5. The little-known “spring asthenia”
In this edition of Biohacking Weekly:
1. Protein quality over quantity
2. Can food mimic ozempic?
3. The silent sleep stealer
4. Keto may guard against Alzheimer’s
5. Diet that brings psoriasis relief
