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Kick-StartRecipe Guide

Introductory Recipes For Beginners Who Are New To Dieting

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For those of you who are new to preparing your own meals, the idea of eating bland, boring “health” foods on a regular basis probably sounds grueling… And we couldn’t agree more!

That’s why Clark has compiled a collection of his all time favorite recipes that will allow you to transform even the most basic foods into flavorful meals that all men will love.

Clark’s Kick-Start Recipe Guide breaks through the stereotype that all diets are unappetizing by delivering over 10 of his most simple and convenient recipes for making even the healthiest T-boosting foods taste irresistible.

Weather it’s a low-sugar homemade sauce recipe or a simple combination of herbs and spices, Clark has included a wide variety of ways to up the flavor every food found on the Test Max menu.

By using this simple recipe cheat sheet, you’ll have the exact blueprint to making the best hormone-supporting foods appetizing and enjoyable as a beginner who is new to dieting, or as a pro-testosterone lifestyler who wants to reap all the benefits of following a hormone friendly diet without sacrificing any of the great taste.

TABLE OF TASTY CONTENTS:

1. Clark’s All Natural BBQ Sauce (for any protein source)

2. Grilled Salmon Teriyaki Marinade Recipe

3. Balsamic Walnut & Goat Cheese Spinach Salad

4. Tossed Breakfast: Clark’s Mushroom & Spinach Scramble

5. Man-Maker Chili

6. Green Apple Guacamole

7. Easy Oven Baked Sweet Potatoes

8. Three Bean Billy Jean: Clark’s Cold Bean Salad

9. Lemon Chicken Skillet

10. Simple Spiced Almonds

11. Peanut Butter Cup Smoothie

12. Pumped Up Pumpkin Pie Smoothie

13. Mocha Coconut Frappuccino Smoothie

14. Orange Julius Smoothie

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CLARK’S ALL NATURAL BBQ SAUCE

INGREDIENTS:15 oz. (1 can) Natural Tomato Sauce3/4 cup Water1/4 cup Balsamic Vinegar2 teaspoons Mustard1/3 cup Raw Honey 2 tablespoons Natural Maple Syrup1 teaspoon Real Salt3/4 teaspoons Onion Powder1 teaspoon Smoked Paprika

INSTRUCTIONS:Add all ingredients to a medium sized saucepan and whisk together.

Bring to a simmer over medium/high heat.

Reduce heat to medium and let simmer for 15-20 minutes, or until sauce has thickened to desired consistency.

Let cool.

Store in an airtight container such as a sealable mason jar. This recipe will keep for several weeks in the refrigerator.

For best results, I add 2 tablespoons of this sauce onto my protein sources to switch things up a bit. After your meat is cooked, you can simply add a serving right on top. I think it tastes best over top of beef and chicken however you can add it your meatloaf or even your eggs!

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GRILLED SALMON TERIYAKI MARINADE RECIPE

SALMON FILLET INGREDIENTS:7 salmon fillets

MARINADE INGREDIENTS:1 large bottle low sodium soy sauce1/4 lb ginger (2-3 large ginger roots)1/2 cup minced garlic2 tbsp sesame oil2 tbsp rice vinegar2 tbsp natural honeySliced green onion to garnish

INSTRUCTIONS:Mix all marinade ingredients in large tupperware bowl

Chop salmon so it fits in and marinate for 1-3 hours

Broil skin up for 5 minutes

Flip and broil for 4 minutes, check doneness and broil more until desired temperature.

If your salmon is thinner it may broil faster. If this is your first time mak-ing it check your salmon after 2 minutes of being broiled skin down after flipping.

Be sure to spray your pan with non-stick cooking spray or your salmon will stick. When you’re cooking the salmon fillets, place the oven rack 3-4 inches from broiler, and turn broiler to high.

If you are going to be making this recipe with the intention of eating a single portion of it for lunch or dinner this week, prepare your salmon slightly more raw than you want it since the microwave cooks it addi-tionally. For example I like mine medium rare, so I cook it rare and just sear it on the outside.

Do not marinate the salmon for more than 3 hours or it will get too salty.

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This recipe should make you one large salad. If you want to enjoy this salad for a few servings, simply buy the ingredients in bulk. To simplify this recipe, skip the homemade dressing and just go with a low-fat dressing of choice.

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BALSAMIC WALNUT & GOAT CHEESE SPINACH SALAD

SALAD INGREDIENTS:8 ounces baby spinach, washed and dried3 ounces goat cheese, crumbled1/2 cup toasted walnuts1/2 cup craisinspepper to taste

BALSAMIC VINAIGRETTE:1 tablespoon Dijon mustard3 tablespoons balsamic vinegar5 tablespoons extra virgin olive oil1/4 teaspoon salt1/4 teaspoon pepper

INSTRUCTIONS:Place spinach, goat cheese, craisins, and nuts in a salad bowl. Whisk dressing ingredients together and drizzle over greens. Season to taste with fresh ground black pepper.

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TOSSED BREAKFAST: MUSHROOM & SPINACH SCRAMBLE

INGREDIENTS:8 large eggskosher saltPepper2 tbsp. olive oil1 medium onion8 oz. cremini or white mushrooms4 c. spinach4 oz. Swiss (optional)

INSTRUCTIONS:In a large bowl, whisk together the eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender, about 8 minutes.

Increase the heat to medium-high, add the mushrooms and cook, tossing occasionally, until golden brown and tender, 4 to 5 minutes.

Meanwhile, heat the remaining tablespoon oil in a 10-inch nonstick skillet over medium heat. Add the eggs and cook, stirring every few seconds with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.

Add the spinach to the eggs and cook, folding it in, until beginning to wilt. Fold in the mushroom mixture and Swiss if desired.

This recipe will make 4 servings. So you can easily store this in a large glass tupperware dish and enjoy it for 3 additional mornings as well or enjoy this dish with the family on the weekend mornings. You can add slices of avocado or even fresh salsa to top it off.

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MAN MAKER CHILI

INGREDIENTS:1.25 lbs. lean ground turkey (or lean ground beef)1 small white onion, diced1 bell pepper, chopped1 29oz. can tomato sauce1 15 oz. can black beans, rinsed and drained1 15 oz. can kidney beans, rinsed and drained1 14.5 oz. can diced tomatoes2 tbsp. chili powder1 tsp. ground cumin1 tsp. garlic powdersalt & pepper to taste

INSTRUCTIONS:Prepare crockpot by spraying well with cooking spray or lining with a crockpot liner.

Heat a large skillet over medium-high heat. Add diced onion to the skillet and cook for 1-2 minutes. Add the ground turkey to the skillet and cook until it is browned, making sure to break it up as you cook it.

Add the turkey and onion to the bottom of the crockpot. Add the remaining ingredients on top and stir well to combine.

Cover with lid and cook on high for 3 hours or low for 6-7 hours.

Serve and enjoy!

If you are going to be enjoying this recipe as lunch for the next few days, be sure to use seal-tight glass tupperware containers to ensure that your man maker chili on-the-go meal is leak-proof. You can also add slices of avocado or organic cheddar cheese to enhance the flavor.

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GREEN APPLE GUACAMOLE

INGREDIENTS:3 ripe avocados, pitted and flesh removed1/2 large green apple, diced (about ¾ cup)1/4 cup cilantro, chopped1/2 jalapeño, small dice1 tbsp lime juice1/4 cup red onion, small dice1 tsp kosher salt

INSTRUCTIONS:In a bowl, mash the avocados with the back of a fork.

Stir in the apple, cilantro, jalapeño, lime juice, red onion and salt.

Refrigerate until ready to serve.

A serving of this guacamole should be able to fit into the palm of your hand, which is roughly 3-5oz. You can enjoy this recipe as a stand alone snack or add it on top of any meal! The fresh, lively flavors make for a perfect addition to fish, salad, breakfast and sandwich recipes.

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EASY OVEN BAKED SWEET POTATOES

INGREDIENTS:5 Sweet potatoesCoconut oilSalt & pepper to taste

INSTRUCTIONS:Preheat oven and wash the sweet potatoes: Preheat oven to 375°F. Scrub the sweet potatoes well and pat them dry with a dish towel.

Oil them up: Prepare squares of aluminum foil for as many sweet potatoes as you are roasting. Melt 2 tbsp of coconut oil (or extra virgin olive oil) in a small glass cup in the microwave. Place each potato on a foil square and drizzle each with a little more than a teaspoon of melted coconut oil. Using your hands, rub the oil in a thin, even layer all over the potatoes.

Prick with a fork, wrap, and roast: Prick each sweet potato several times with a fork and wrap loosely in the foil. Be sure the foil is well-sealed. Place on a baking sheet and put them into the oven to roast.

Check for doneness: Depending on the size of your potatoes, it may take between 30 minutes to 1 hour for them to be done. Check at 30 minutes by squeezing one of the potatoes in a oven mitt protected hand and inserting a sharp knife or fork into the center. They should feel quite soft and the knife should easily glide all the way through. If not return to the oven and check again in 10 minutes.

Enjoy now or save for later: Enjoy your sweet potatoes in the many ways listed below or store them in the refrigerator for later. For storage, I leave them wrapped in their foil jackets on the counter until cool and then pop them into a plastic bag or glass container and put them into the fridge. They will keep for several days. Reheat in a microwave or toaster oven or use in recipes as needed.

Sweet potatoes are very forgiving and can roast at heats lower or higher than 375°F, so the most efficient way to cook them is to include them in the oven while you are cooking something else. If there isn’t room for a tray, just tuck them in here and there directly on the rack but be sure to wrap them in foil as they can ooze liquid as they roast.

If you don’t want to eat these as a whole potato, you can easily make a great tasting sweet potato mash. Simply peel away the skins after they’ve cooled down for about 20 minutes post cooking, place them in a large bowl, add 1 tablespoon of coconut oil, ¼ cup of 2% milk, and 2 tsp cinnamon and stir with a large fork to mash and combine.

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This dish makes for a perfect in between meal snack - You don’t even have to heat it up or prep this dish after you’ve made it!

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THREE BEAN BILLY JEAN: CLARK’S COLD BEAN SALAD

INGREDIENTS:15 oz. can red kidney beans15 oz. can garbanzo beans15 oz. can black beans3 roma tomatoes1/2 small red onion1 cucumber (I use English)1/2 cup fresh parsley1/2 cup fresh cilantro

DRESSING INGREDIENTS:Juice from 1 lemon (more to taste)1-2 cloves garlic, minced1 Tbsp. red wine vinegar1 Tbsp. olive oil (omit for oil free)Salt to taste

INSTRUCTIONS:Rinse and drain beans. Add to a large bowl.

Dice tomato and cucumber, finely dice red onion. Roughly chop herbs, stems removed.

Add to bowl.

In a small bowl, add dressing ingredients and stir to combine.

Pour dressing over salad and toss well.

Add more lemon juice, vinegar, or salt to taste if desired.

Can serve immediately, but best served after it chills in the fridge.

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To preserve the freshness of this recipe, add little lemon slices to the tupperware that you’ll be storing this in.

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LEMON CHICKEN SKILLET

INGREDIENTS:3 tablespoons coconut oil6 chicken breasts, cubed Coupons3 lemons, juiced and zested1 1/2 cups vegetable broth1 tablespoon lite soy sauce1 tablespoon cornstarch4 tablespoons honey1/2 teaspoon poppy seeds1/4 cup green onions, diced

INSTRUCTIONS:Melt coconut oil in a large skillet over medium-high heat. Cut the chicken breasts into smaller pieces (it doesn’t have to look pretty) and add the chopped up chicken to the large stove top skillet. Cook until golden brown. Using a spatula, flip the pieces around every 2-3 minutes to ensure the chicken pieces evenly cook.

In a medium bowl, whisk together lemon juice, lemon zest, vegetable broth, lite soy sauce, cornstarch and honey. Drizzle over the cooked chicken. Turn heat to low, cover and cook until the sauce thickens. Sprinkle with poppy seeds and green onions. Serve and enjoy!

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SIMPLE SPICED ALMONDS

INGREDIENTS:2 cups whole unsalted almonds1 teaspoon ground cumin1/4 teaspoon garlic powder1/4 teaspoon cayenne pepper1/2 teaspoon salt2 teaspoons olive oil1/4 teaspoon hot pepper sauce

INSTRUCTIONS:Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.

In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds.

Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed.

Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

If you are going to be packing a serving of these with you while you’re on the go or at the office, you can simply use little sandwich bags and pre-bag your portions as shown in the image below. This way you will always have a grab-and-go portion of delicious fat-packed almonds to power your metabolism.

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PEANUT BUTTER CUP PROTEIN SMOOTHIE

INGREDIENTS:2 tbsp of raw natural peanut butter (creamy or crunchy)2 teaspoons raw cacao powder1/4 cup of plain greek yogurt1/2 medium banana1.5 scoop chocolate protein powder1 cup unsweetened almond milk (skim milk or water as options)1/2 to 1 cup of ice - of course you can use more or less ice depending on desired thickness

INSTRUCTIONS:Simply add in the liquid ingredients into the blender. Next, add the yogurt, banana, peanut butter, protein powder and cocoa powder. Add in ½ cup of ice and blend for 30-45 seconds. If the smoothie is not as thick as you desire, add in a few more pieces of ice and blend again.

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PUMPED UP PUMPKIN PIE SMOOTHIE

INGREDIENTS:1/2 medium banana1/2 cup rolled oats1/4 cup of vanilla greek yogurt2 tbsp raw (natural) maple syrup1/2 tsp sea salt2 tsp vanilla extract1/2 cup almond milk (unsweetened)1/2 cup organic pumpkin puree1 1/2 scoops of vanilla protein powder (optional)1/2 to 1 cup of ice - of course you can use more or less ice depending on desired thickness

INSTRUCTIONS:Simply add in the almond milk into the blender. Next, add all of the remaining ingredients into the blender and add ½ cup of ice to finish. Blend for about 30-45 seconds. If you want a smoother, creamier finished product, add in slightly more almond milk and blend for another 20 seconds. You can add in more ice (a few pieces at a time) and re-blend to thicken the smoothie up.

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MOCHA COCONUT FRAPPUCCINO SMOOTHIE

INGREDIENTS:6 oz brewed cold coffee1/2 cup full fat coconut milk1/4 cup plain greek yogurt1 tsp vanilla extract1 tbsp unsweetened coconut flakes1 1/2 scoops chocolate protein powderSugar free Reddi-Whip (optional for top) 1/2 to 1 cup ice (start with ½ cup and simply blend in more ice if you want to thicken it up)

INSTRUCTIONS:Add all ingredients into a blender with the liquids in first and blend on high until desired consistency is reached. Add a squirt of the Reddi-whip to top off your frappuccino smoothie if you’d like!

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ORANGE JULIUS PROTEIN SMOOTHIE

INGREDIENTS:1/2 cup vanilla greek yogurt1/4 cup unsweetened coconut milk1/4 cup raw (all natural) orange juice (you can use the juice from 2 freshly squeezed oranges instead)1.5 scoop vanilla protein powder1/2 cup ice (or as much to reach desired thickness)

INSTRUCTIONS:Add all ingredients into a blender with the liquids in first and blend on high until desired consistency is reached.