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Thai Chicken Skewers with “Peanut” Sauce
The energy resistance principle
Martin Picard expands the biological case for energy resistance at the cellular level
Bike 20 calories
20 single-arm overhead lunges
Grilled chicken skewers marinated in Thai-inspired spices and served with a rich, creamy almond butter dipping sauce.
Ingredients
For the Chicken Skewers:
1 lb chicken thighs, cut into 1½-inch chunks
1 Tbsp coconut aminos
1 Tbsp lime juice
1 tsp fish sauce (no sugar added)
1 tsp grated ginger
1 clove garlic, minced
½ tsp ground coriander
¼ tsp chili flakes (optional)
Salt, to taste
1 Tbsp melted ghee or butter (for grilling)
Bamboo skewers, soaked if grilling
For the "Peanut" Sauce:
2 Tbsp almond butter (or natural peanut butter if not paleo)
1 Tbsp coconut aminos
1 tsp lime juice
½ tsp grated ginger
½ clove garlic, finely minced
1½ Tbsp warm water (to thin)
Pinch of salt
Optional: ¼ tsp chili flakes or hot sauce for heat
Macronutrients
(per serving, makes 2)
Protein: 46g
Fat: 34g
Carbs: 5g
Preparation
In a bowl, mix coconut aminos, lime juice, fish sauce, ginger, garlic, coriander, chili flakes, and salt. Add chicken and toss well. Marinate for at least 30 minutes (or up to 2 hours) in the fridge.
In a small bowl, whisk together almond butter, coconut aminos, lime juice, ginger, garlic, warm water, and salt. Add chili flakes or hot sauce if desired. Adjust thickness by adding more water a little at a time. Set aside.
Thread marinated chicken onto skewers. Heat a grill or grill pan over medium heat and brush with ghee or butter. Grill skewers for 4–5 minutes per side or until fully cooked and slightly charred.
Plate the skewers with a side of the almond "peanut" sauce. Garnish with chopped cilantro or crushed almonds if desired.
Use a dumbbell that is challenging.
Post time and weight of dumbbell used to comments.
In this review, Martin Picard and Nirosha Murugan develop the Energy Resistance Principle (ERP), the idea that many chronic diseases are driven not by a lack of energy, but by impaired cellular ability to use, sense, and allocate energy appropriately. Drawing on mitochondrial biology, stress physiology, and metabolic regulation, the authors describe how cells can become “energy resistant,” with disrupted energy signaling even in the presence of abundant nutrients and oxygen.
Rather than centering disease on ATP scarcity alone, the paper emphasizes dysfunction in mitochondrial signaling, redox balance, and energy distribution caused by chronic stress, inflammation, and metabolic dysfunction. This perspective helps explain why insulin resistance, fatigue, neurodegeneration, and cardiometabolic disease often cluster together, and supports the view that restoring metabolic flexibility and mitochondrial efficiency is central to improving resilience and long-term health.
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