The Best Foods For Bodybuilders

Pork tenderloin

While you will usually hear all kinds of people say that pork is not acceptable to eat while dieting, this is just wrong. It has a lot more flavor than regular chicken and if you select the correct cut it will have almost as much fat as one too. It packs a really big dose of protein as well. When buying pork, make sure to go for the pork tenderloin as that is the best part – the filet mignon of pork. It’s by far the leanest piece of the pig, as well as the tenderest. Pork tenderloin will usually be sold pre-packed and wrapped in plastic.

It will have a date on it so make sure you aren’t buying meat that is about to expire or even worse, has already expired. The piece you will be looking for will have very little visible fat or gristle, it will feel firm and have a dimmed pink color. If the meat is kind of grey or dry, put it back and pick a different one.

How to cook pork tenderlion?

First, you need to clean your meat. Since you purchased a lean cut, there shouldn’t be too much fat on it, but if there is, trim it off. Put the cut of meat in a marinade of your choosing for one hour up to a full night and stick it in the fridge. You can also coat it with a spice rub if you prefer that. When it’s time to cook, preheat your oven to 300 degrees Fahrenheit. Take a skillet and put some nonstick spray on it, slap the meat on there and put it on some very high heat.

Wait until it’s brown on both sides, which will take about a minute each and then put it in a baking dish. Put the baking dish in your oven and wait until your meat thermometer measures 155 degrees Fahrenheit. If you don’t trust your thermometer, make sure that the meat is a little bit pink inside – this will take anywhere from 15 to 25 minutes depending on the meat. Slice it up and eat it hot, it’s going to be delicious. There will be 136 calories in a 4 ounce serving, out of which 24 grams will be protein and 4 grams will be fat. It will rock your world!



Remember when everyone told you to eat your veggies at the dinner table so that you could grow? They were right! Vegetables need to be a significant part of your diet if you’re going to improve your physique and asparagus is right at the very top of the list. Other awesome vegetables are broccoli and spinach but asparagus has a special property – it drains the excess water from your body. This means that bodybuilders use it to tighten up their bodies before getting up on stage.

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It makes them look and feel better as well, since it removes extra weight. When you buy asparagus, make sure that whatever the form, it has a bright green color. Its surface shouldn’t have any bruises or blemishes, and the buds shouldn’t be wilting or drying up – they should be closed very tightly. When you buy it, you have three days to cook it and eat it before it changes its taste.

How to cook asparagus?

First, you will need to clean your vegetable. If you bought slim stalks, just cut off the base, but if you bought thick ones just peel the base a little in order to not throw away any delicious goodies. You can do this by putting a spear of asparagus flat on its side, then peeling the lower half. Rotate the spear until all of the lower half is peeled and the base is about as thick as the widest part of the tip. After that, get a pan that will fit the spears, put an inch of water in it and some salt, then put it on high heat until the water boils. When the water boils, put in the spears with the tips on the same end and boil them for up to 4 minutes if the spears are thin and up to 6 minutes when they’re thicker. Also, you can boil them until they’re nice and crisp, with a tender feel.

Take them out of the water, slap them on your place and consume while they’re hot. A 4 ounce serving of asparagus will have about 27 calories with three grams of protein, five grams of carbs, a gram or less of fat and two grams of fiber. Asparagus makes the perfect side to any meal and will give especially delicious flavor if properly prepared beforehand. You can also season it with anything you wish after it’s done cooking but I wouldn’t recommend messing up the flavor. In the end, it’s your choice to make and it will taste delicious either way with the previously mentioned pork tenderloin, chicken breasts or any type of steak.

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