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@skiplacour: Why “Trying Hard” Isn’t Good Enough: The Brutal Truth About Strategy vs. Consistency Most men don’t fail because they’re lazy—they fail because they’re following the wrong plan. In this episode, I break down why effort without the right strategy leads to burnout, not results. If you’re disciplined but still not getting lean and muscular, it’s time to upgrade your approach. Start your 12-week transformation at www.SkipLaCour.com/transformation #BusyMenFitBodies #StartStrongStayStrong #FitnessOver50 #WorkoutsForOlderMen

Workouts for Older Men! 💪💪💪
Workouts for Older Men! 💪💪💪
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Region: US
Tuesday 22 July 2025 13:44:05 GMT
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Soup Series Part 12: White Bean Chicken Chili Ingredients: 3-4 large chicken breasts, cooked and shredded 1 onion, diced 2 jalapeños, diced 1 bell pepper, diced 8 cloves garlic, minced 2 - 4 oz cans diced green chiles 2 - 15 oz cans great northern beans, drained and rinsed 1 - 15 oz can cannellini beans, drained and rinsed (1/2 of the can will be blended with stock) 1 cup frozen or canned corn 1 tsp salt 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder ½ tsp paprika 1 tsp cumin 3 cups chicken stock (plus a little splash more to blend the beans) Toppings of choice (jalapeños, avocado, green onion, cilantro, cheese, sour cream, tortilla strips) Method: In a large pot, heat up olive oil over medium heat. Add onion, bell pepper, jalapeño, and a pinch of salt and saute for about 5 minutes or until they start to soften. Add garlic and saute for a few more minutes. Add seasonings, diced green chilis, corn, 2 cans of great northern beans, ½ can of cannellini beans, and chicken stock. In a blender, take the remaining 1/2 can of cannellini beans and blend with a little bit of chicken stock until smooth and creamy. I start with a splash of stock and add more little by little if needed to blend. Stir this mixture into your pot and cover. Bring to a low boil, reduce heat to low, and let simmer for 15-20 minutes. Add your shredded chicken and let sit for a few more minutes to ensure nice and hot. Serve it up with toppings of choice! *For the chicken, I like to pressure cook my chicken in my instant pot because it’s quick and I find it shreds much easier than pan frying. I just season with some salt, garlic powder, onion powder, pepper, chili powder, paprika, add some chicken stock. Pressure cook for 10 minutes followed by 10 minute natural release. #soup #souprecipe #Recipe #EasyRecipe #cooking #dinner #DinnerIdeas
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