These helpful tips brought to Gymnut. Follow for more great nutrition related articles.

1. Egg Whites

 Paired with oatmeal, an egg-white omelet can turn your breakfast into a power meal to fuel the rest of your day.

How to prepare it:

The quickest, easiest method is to simply use your own clean hands. Next, using clean fingers, lightly grasp the yolks, lift them out one by one, and discard. With a fork or whisk, whisk the egg whites with salt, pepper and any of your favourite herbs until well combined and a few bubbles have formed on top. 

2. London Broil/ Top Round Steak

Chicken breast may be the quintessential bodybuilding staple, but lean cuts of red meat are loaded with complete protein and pack the most punch when you’re trying to pack more beef on your frame.

How to prepare it:

Heat a grill to the medium high heat setting. Remove all visible fat and cut the steak or roast into 4-6-ounce individual steaks. Season both sides of meat with salt, pepper and/or a spice rub or marinade. Place on grill and cook 3-6 minutes per side or until cooked to your liking.

3. Salmon Fillet

Salmon has the prerequisite protein as well as the added benefits of unsaturated naturally occurring fats. Hardcore lifters and bodybuilders are often deficient in fats, because they’re so often on super-low-fat diets. Including certain fish in your daily intake is one way to get the fats back.

How to prepare it?

Preheat oven to 400 degrees F. Place the 4-6-ounce fillet on a baking sheet or pan, seasoned as desired. Preheat oven to 400 degrees F. Place the 4-6-ounce fillet on a baking sheet or pan, seasoned as desired.

4. Chicken Breast

High in protein and ultra-low in fat, the bird’s light taste makes it palatable for most everyone.

How to prepare it?

Heat a grill to the highest heat setting. Trim all visible fat from the breast, and season or marinate it with your favourite spices or sauce. Place chicken on the hot grill (it should sizzle), then turn the heat to the lowest setting. Cook for 4-6 minutes, then flip and cook 4-6 minutes more, until it is no longer pink inside. 

5. Sweet Potato

They’re often used pre-contest by bodybuilders looking to fill out depleted muscles, but even if you’re not getting ready for the stage, they’re an excellent part of any dieting or mass-gaining strategy.

How to prepare it?

Preheat oven to 350 degrees F. Scrub the potato under cold water using a veggie brush, making sure to remove all dirt. Pat it dry, then prick it 5-6 times all over with a fork. Place directly on a lower oven rack and bake about one hour (for an 8-12-ounce potato), or until it’s soft when pierced with a fork.

6.Pork Tenderloin

Pork tenderloin is the Fillet Mignon of pork. It’s the most tender, as well as the leanest portion, of the meat.

How to prepare it?

Trim all visible fat using a sharp knife. Marinate the pork in your favourite marinade for one hour to overnight in the refrigerator, or coat it with your favourite spice rub. Preheat oven to 300 degrees F. Meanwhile, spray a skillet with nonstick spray and place over high heat. Brown the meat, about one minute per side, until just browned, then transfer to a baking dish and place in oven until the meat is only slightly pink inside, approximately 15-25 minutes.

7. Asparagus

Broccoli and spinach are other highly recommended options, but we picked asparagus for its water-leaching quality.

How to prepare it?

rim the base of each stalk. If you’ve chosen thick stalks with tough skin, it’s best to peel the base end with a vegetable peeler. Lay a spear flat, then, starting about halfway between the tip and base, peel to the end of the base. Rotate the spear and continue to peel the lower half until all sides are peeled and the base is about the same thickness as the tip. Select a pan wide enough to lay the spears flat, add 1 inch of water and a pinch of salt, and place over high heat until water boils. Add asparagus so that the tips all face the same end. Boil 3-4 minutes for thin spears (4-6 minutes for thicker ones), or until spears are just crisp and tender.

This has been a reblogg from FLEX online, follow the link to view the original.


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