Tony Payne

proud dad for a long time…hanging at the goat!🐐

[FirstWon @First_Won_]

My favorite pizza.
Tater Tots and Jalapeños.
What's yours?

[Tony Payne @TXTrailman]

I'm too busy trying to finish my own workout to keep track of anybody else's outfit.

[Autumn Ivy @xXAutumnIvyXx]

But DO you lift heavier with less clothes on? 🤔 maybe let people wear what makes them happy at the gym. As long as they’re not bothering you or breaking any rules, maybe you should mind your own workout routine rather than someone else’s.

[Tony Payne @TXTrailman]

Well now I know what I want for dinner... that tahini sauce and salad sound amazing

[Shredhappens @ShredHappens]

💥Easy Sheet Pan Beef Kabobs

I love simple, easy, flavorful Middle Eastern & Mediterranean food, and these beef kabobs are exactly that. You get all the smoky, charred flavor of grilled kabobs without firing up the grill. Just mix everything, bake it on a sheet pan, and you’re good to go. It’s high protein, mealprep friendly, and tastes even better wrapped in lavash with this amazing salad and sauce combo.

Here’s how I made it:

1. Mix 2lb ground beef, 1 small grated or processed white onion, 3 garlic cloves, 1 finely minced serrano pepper, 2 tbsp tomato paste, 1/2cup chopped parsley, a couple pinches salt, 1.5 tsp cumin, 1 tbsp smoked paprika, 1/2 tbsp Aleppo pepper, 1/4 tsp cinnamon, 1 tsp oregano. Let sit for for 30-90 mins.

2.Spray a sheet pan with avocado oil. Press the meat mixture evenly across the whole pan until it’s about 1/2 to 3/4 inch thick.

3.Using a sharp knife, cut long vertical lines through the meat mixture almost to the bottom of the pan (don’t slice all the way through). Finally, run the side of your knife or a spatula along each edge of the cuts to smooth and round them out, so each strip looks like an individual kabob.

4.Bake for 20-22 mins at 425F.

5.Remove from the oven, spoon out the excess liquid into a small bowl & mix with 1 tbsp tomato paste, and brush it over the kabobs. Return to the oven to broil for 2.5-3 mins. This step intensifies the flavor and gives you that grilled look and taste

6.Let rest a few mins before cutting along your score lines.

7.For the sauce, whisk together 1/3 cup tahini, juice of 1 lemon, 1 grated garlic clove, 1/4 cup cold water, &salt to taste. Slowly add the water until it’s smooth, creamy, and pourable. Taste and adjust lemon or salt as needed.

8.For the salad, toss 2 sliced Roma tomatoes,1/2 thinly sliced red onion, 1/3 cup chopped fresh parsley, 1 tbsp sumac, juice of 1/2 lemon, salt & pepper.

To serve, warm lavash or pita, spread the tahini sauce, top with kabob, & salad, fresh parsley & mint, and garnish with sumac.

If you make it, be sure to let me know on SHREDHAPPENS!
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#lowcarb #lowcarbrecipes #ketorecipes #mediterraneanfood #healthyrecipes #goodmoodfood

[Tony Payne @TXTrailman]

A tailgate, fresh air, and nowhere I need to be for a while sounds pretty perfect

[Pink glitterstomp @PinkGlitterstom]

Sitting on the tailgate with this view 😊
I am really enjoying this camping trip,
These Birkenstocks are just getting better and better.

[Tony Payne @TXTrailman]

I love when the onions start browning... that smell makes standing over the stove worth it

[Flavorful Kitchen Adventures @ann_ann886]

Philly Cheesesteak Egg Rolls

Serves: 4–6 • Makes: 8–10 egg rolls • Prep: 20 minutes • Cook: 15 minutes • Total: about 35 minutes

Ingredients
For the filling
1 lb thinly sliced ribeye, sirloin, or shaved beef
1 tbsp olive oil
1 tbsp butter
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
2 garlic cloves, minced
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika, optional
6–8 slices provolone cheese, or 1 1/2 cups shredded provolone/mozzarella
For the rolls
8–10 egg roll wrappers
1 egg, beaten, for sealing
Oil, for frying
Optional dipping sauce
Cheese sauce
Ranch
Spicy mayo
BBQ sauce

Instructions
1. Cook the filling
Heat olive oil and butter in a skillet over medium-high heat.
Add onion and bell pepper. Cook 4–5 minutes until softened and lightly browned.
Add garlic and cook 20 seconds.
Add the beef, Worcestershire sauce, salt, pepper, and paprika if using.
Cook until the beef is browned and most of the moisture is gone, about 3–4 minutes.
Let the filling cool slightly so the wrappers stay crisp.
2. Fill the egg rolls
Lay one wrapper in a diamond shape.
Spoon 2–3 tablespoons of filling near the bottom center.
Top with a half slice or a small handful of cheese.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Brush the top corner with beaten egg and seal.
Repeat with the remaining wrappers.
3. Fry
Heat oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches for 2–3 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate or wire rack.
4. Serve
Serve hot while the cheese is melty, with your favorite dipping sauce.
Air fryer option
Spray the egg rolls lightly with oil.
Air fry at 390°F (200°C) for 8–10 minutes, turning halfway, until crisp and golden.

Tips
Let the filling cool a little before rolling so the wrappers do not get soggy.
Don’t overfill or the rolls can burst while frying.
Shaved beef works best for that classic cheesesteak texture.
Provolone gives the most authentic flavor, but mozzarella gives the best cheese pull.

Easy variations
Add sautéed mushrooms for extra richness.
Use pepper jack for a spicy twist.
Bake at 425°F (220°C) for 15–18 minutes if you prefer oven-baked.

[Tony Payne @TXTrailman]

Leg day is the best until you have to walk down the stairs after 😩

[alex @akiyuuta]

its leg day tonight , best workout ever

[Tony Payne @TXTrailman]

I hate when the pasta water boils over while I'm chopping garlic... I only have two hands

[hickey @HickeyShamer]

Kimchi avocado slightly burnt sourdough toast on napkin for lunch

[Tony Payne @TXTrailman]

Anything that keeps the weather off you out on the ice sounds like a good idea to me

[Salty Girl @SaltyGirl09]

Ice-fishing season is almost here, and Otter has finally released a rain fly for its ice-fishing hubs.

[Tony Payne @TXTrailman]

I get way too caught up chasing heavier weight sometimes. Good reminder to focus on effort and make every rep count

[Official Strength Debates @StrengthDebates]

Choosing loads for Low Rep Hypertrophy Sets

I’ve had this question asked a million times, and I’ve answered it over and over but here is a different look for you that might help you understand better

We are looking for the sweet spot in what I call the hypertrophy zone. The hypertorphy zone is when you are able to apply high effort (trying to move the bar fast in concentrics) but the weight is heavy enough to keep the tension on the muscle. For those worried about time of tension, this is a crucial element to understand, it starts with choosing the right load.

The takeaway from this video is simple. Don’t get wrapped up with the pounds and the weight you are using on any one set, the magic is in the totality of pounds you lift relative to your max and the cherry on top is you’re using high effort for all the reps set to set which is the chefs kiss for building dense muscle along with strength to keep the gains coming for a long time.

If you’re an athlete this method is especially for you.

I’ll put my Low Rep Hypertrophy Guide below. It’s 90 pages with links to many videos to give even more details and answers

[Stephen Musyoka @smusyoka]

Here’s a roasted yellow corn and chick peas salad recipe to try out.

Mix diced capsicum, parsley (or coriander), cucumbers and cherry tomatoes. Roast the corn and pease in a non-stick

Dressing: Greek yogurt, dill, garlic, Spanish paprika and a dash of lemon.

[Tony Payne @TXTrailman]

Pineapple belongs on pizza. Sweet and salty together is hard to beat, and now I'm hungry

[Bukola. 💕 @gbukolaaa]

PINEAPPLE DOES NOT BELONG ON PIZZA!! The best toppings are beef pepperoni, chicken, red onions, green peppers, banana peppers, mushrooms and mozzarella. NO FUCKING PINEAPPLES.

[Tony Payne @TXTrailman]

Everybody's got an opinion at the gym apparently... let people finish their workout in peace

[LIBRA SZN @chimnayeon]

Guy hopped in on the hip thrust machine and I was struggling so I dropped my weights and he was like “r u tryna compete with me or actually workout” and I had to let him know I was finished my working sets and was doing my drop sets… he stfu real quick

[ExhaustedBliss'MarvalousKitchenAdventures! @NotYourAvgBliss]

Cornbread waffle and sausage gravy. Plain or spicy with chili crisp in the gravy and also as a garnish. Just a goofball experiment to use up the sausage and buttermilk.

[Tony Payne @TXTrailman]

That's impressive. I get impatient when I miss a week, so building back up like this takes real discipline

[Saran Shanmugam @saranstm]

Had to stay away from the gym for three months early this year and had to start over. Went from wall push-ups to bench push-ups, and now I’m back to regular and decline push-ups.

HIIT 2–3x a week with a mix of weights and cardio, plus 10,000 steps a day.

Progress isn’t always fast, but consistency is paying off.

[Tony Payne @TXTrailman]

I don't care what anybody says... frozen veggies in a hot pan with garlic are perfectly good with dinner

[Tony Payne @TXTrailman]

@recipesbyclare That sauce combo sounds ridiculously good

[Tony Payne @TXTrailman]

Creamy ranch sauce over pork chops and potatoes... yeah, dinner just got a lot easier 😋

[Recipes by Clare @recipesbyclare]

Slow Cooker Ranch Pork Chops

Ingredients:
- 4 pork chops (bone-in or boneless)
- 1 packet (1 oz) ranch dressing mix
- 1 can (10.5 oz) cream of chicken soup
- ¼ cup water
- Sliced onions
- Minced garlic
- Sliced potatoes
- Baby carrots
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening sauce if needed)

Instructions:
1. Prepare Slow Cooker: Lightly spray or grease the inside of your slow cooker to prevent sticking.
2. Place Pork Chops: Arrange the pork chops in a single layer in the bottom of the slow cooker. If adding onions or other vegetables, you can place some underneath the pork chops.
3. Mix Sauce: In a medium bowl, whisk together the ranch dressing mix, cream of chicken soup, and water until well combined and smooth.
4. Add Sauce to Slow Cooker: Pour the creamy ranch sauce over the pork chops, making sure each chop is evenly coated. If using minced garlic or additional seasonings, sprinkle them in now.
5. Cook: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the pork chops are tender and reach an internal temperature of at least 145°F.
6. Thicken Sauce (Optional): If you prefer a thicker sauce, about 30 minutes before serving, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this mixture into the sauce in the slow cooker, cover, and continue cooking on high until thickened.
7. Serve: Carefully remove the pork chops from the slow cooker and serve with the creamy sauce spooned over top. Pair with your favorite sides like mashed potatoes, rice, or vegetables.

[Tony Payne @TXTrailman]

That fried rice looks amazing and now I'm hungry... dinner decisions are the worst

[kiki ,The Clothing Vendor @SauceKiki]

I love fried rice 🤗
It is just me or our Nigerian Lettuce has a bitter taste?