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Sunday, August 30, 2009

Going to Vegas!!

I am sorry I haven't posted in a long time, its been crazy for me here lately. I have had a very busy week and weekend and haven't been able to post. My workout and eating weren't so good either. BUT this weekend was a blast! Shelly and I had a wonderful time. We went out dancing! I love dancing with my baby, she even did the Elmo shuffle! We went out to eat several times but nothing to bad we did eat pretty clean foods. My favorite part to our weekend was our picnic in the park today. We had a nice lunch and then we laid on the blanket and cuddled for a bit.

I am back to my training tomorrow. I really want to do another show, I am giving myself plenty of time to prepare so I picked a show that is 11 months away. That will give me plenty of time to add more size and slowly cut for the show.

On Sept. 24Th, Shelly and I travel to Las Vegas! I am stoked! We will be attending the 2009 Mr. Olympia. We are staying for 5 days and I can't wait! I cant wait to hit the convention, getting free stuff, meeting some friends that i have made and also to be able to just spend some awesome time with my girl in Vegas means so much to me. Well, its kinda late and I need to get off of here, have a great night everyone! I will be back again tomorrow posting!

Here's to a new you!

Matthew Eubanks
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Thursday, August 20, 2009


- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 1 large mushroom (sliced up)
- 1 1/2 cup fresh spinach
- 1 Tbsp crumbled feta or goatcheese

1. Heat 1 Tbsp oil in a 9-inch frying pan.
2. Sauté spinach and mushrooms and then set aside.
3. Place 1/2 Tbsp oil into pan at medium high heat.
4. Pour in 1 cup Egg Whites.
5. As Egg begins to cook, lift sides to allow Egg Whites to set.
6. While omelet is still moist, place spinach and mushrooms on top.
7. Sprinkle on cheese, fold omelet and finish cooking.

Here's to a new you!
Matthew Eubanks
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Wednesday, August 19, 2009


- 1 1/2 Tbsp olive or corn oil
- 1 cup Egg Whites
- 2 Tbsp chopped green/red peppers.
- 1 Tbsp chopped onion
- 1 Tbsp diced ham
- 1/4 cup grated cheddar cheese
- Salt and Pepper to taste

1. Heat 1 Tbsp oil in a 9-inch nonstick frying pan.
2. Lightly sauté onions, peppers and ham. Set aside.
3. Place 1/2 Tbsp of oil in pan at medium high heat.
4. Pour in Egg Whites.

As eggs begin to cook, lift sides to allow Egg Whites to set. While top of omelet is still moist, place the sautéed mixture on the omelet. Add Cheese if desired.

Using spatula, fold omelet in half. Be sure to not over cook. Season with salt and pepper as desired.

Here's to a new you!
Matthew Eubanks
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Yogurt Smoothie

- 1/3 cup of low or nonfat plain or flavored yogurt.
- 1/4 cup of fresh or canned pineapple or peaches.
- 1/2 cup Egg Whites

1. Place in blender and mix 10 to 15 seconds. This is one my favorites!

Here's to a new you!
Matthew Eubanks
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Tuesday, August 18, 2009

Fruit Smoothie

- 1/2 Banana
- 3 to 4 Strawberries or use 1 cup Strawberry/Banana Nectar
- 1/2 Cup Egg Whites
- 1 Cup Pineapple or apple Juice
- 1 Cup ice cubes

1. Place fruit and ice in blender first, mix 60 to 90 seconds.
2. Add Egg Whites, mix another 10 to 15 seconds.

For thicker smoothie, just add more ice. For your personal favorite smoothie, just use juice or fruits desired.

Here's to a new you!
Matthew Eubanks
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Monday, August 17, 2009

Sea Salt Info

I like to use Sea Salt on my food. Sea Salt is a lot better for you than processed salt. Watch this video for more information.

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Got kids with bad eating habbits?

Can't get them to eat enough protein? Here's a Quick trick for picky eaters (adults included!)

- 1/2 Cup Egg Whites International
- 1/2 Cup Milk (1% 2% or whole)
- 1 Bowl Cereal of your choice

1. Mix together in seconds and enjoy!

Your picky eater won't have a clue they just had 13 grams of pure egg white protein plus the added benefits of the milk and cereal nutrition!

You can also take the same mix of Egg Whites and Milk and just add chocolate syrup for a glass of chocolate "milk" containing 13 grams of pure egg white protein. Adults can use 8 ounces of Liquid Egg Whites for 26 grams of protein!

Here's to a new you!
Matthew Eubanks
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Sunday, August 16, 2009

Quick protein drink ideas

Here are some quick and easy high protein drinks with items you may already have in your refrigerator at home.

Take one 8-ounce cup of 100% Pure Liquid Egg Whites (26g Protein) and mix with any of the following liquids for a fast meal replacement. No blender, just a shaker cup or stir well.

Fat Free or Sugar Free "Liquid" Coffee Creamers make great drinks. Coffee Mate and International Delight have lots of great flavors. These are concentrated, so a 2oz serving is plenty with 8oz of Liquid Egg Whites. You can also add 2oz of milk for a 12oz drink.

Suggested coffee creamers to use with 8oz of Liquid Egg Whites:

2oz Southern Butter Pecan. Great at bedtime.
2oz Pumpkin Pie Spice (Seasonal item, Very Good)
2oz French Vanilla or Hazelnut
2oz Chocolate Carmel (this is hard to find but very good)

Other items you might find at home...

- 2 tspn Hershey’s Sugar Free Chocolate Syrup

- 4oz of V-8 Splash Pina Colata. Great for breakfast. Any V-8 drink goes good with 100% Liquid Egg Whites.

- 4oz Sunny-D Smooth. This is more concentrated than Orange Juice. If you want to use Orange Juice, use a 50/50 split of Egg Whites and OJ. Otherwise, it taste like watered down Orange Juice.

- Starbucks single serving bottles make great high protein cold coffee drinks. Use 4oz to 6oz of any flavor coffee, with 8oz Egg Whites, shake well.

- You can take any coffee you like, add ice cubes for cold coffee, and add egg whites for a high protein breakfast and coffee combo (Not hot coffee unless you want poached egg coffee)

You are limited by your own imagination. Send me your ideas to share with everyone!

Here's to a new you!
Matthew Eubanks
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Wednesday, August 12, 2009

Protein Crepes!

This is a recipe for my Protein Crepes. There are several ways to make these, you can add raisins, nuts, fruit or any other food item you like. This recipe is a basic one just to show you how I make them.


2 cups Egg Whites International
1 cup quick oats
Natural Peanut Butter (to taste)
Honey (to taste)

How to:

First, blend the quick oats in a blender at high speed, this will make it more powder like, and set it aside. Next, pour 2 cups Egg Whites International into the blender, then blend on low speed. Slowly add the quick oats. Once both are blended a little turn the speed on the blender up to high and blend for 30 seconds. (It doesn't have to be exactly 30 but you get the idea) to make the batter.

Have a frying pan heated and ready. I turn my heat to medium. Now as we all know stove temperatures vary, so you want to set the heat high enough to cook an egg basically. Use Pam cooking spray in the pan. When the pan is hot and the batter is ready, slowly pour in the batter. The more you pour in the pan the bigger it will be so adjust accordingly. Once in the pan you can thin it out by lifting the pan off the burner and swirling it a little to spread the batter out wider (Note: The batter will be very thin, kind of watery, not thick like pancake batter).

Once cooked on one side, flip it over. While it is cooking the other side you can add the peanut butter. It is a little hard to spread Natural Peanut Butter so do your best. When it is done place it on a plate and add the honey, ( you can also add raisins, nuts, fruit or whatever you like here) roll it up and enjoy!

Here's to a new you!
Matthew Eubanks
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