I am not a drinker. Never have been, never will be. With that being said, i still like to enjoy a good turn up! This year for my birthday i decided to enjoy a drink or two with my friends. I borrowed these recipes from bodybuilding.com. I made a couple of these for the ones of us that do not drink and simply added one to two ounces of gin or vodka for those that do. Ill leave up to you do decide which. TURN UP!!!!
1 Fruit Punch Sangria
Sangria is a popular summer party drink not only for its alcohol content, but also for the way it packs a one-two punch of flavor and texture. It’s a sweet cocktail bursting with tons of little surprises—real fruit! This version is a dead ringer for the drink you’d find yourself sipping—and refilling—at a pool party. Shell out for a fancy ginger ale or ginger beer (both are non-alcoholic) made with real ginger to add even more tang to your new favorite drink!
INGREDIENTS
CELLUCOR ALPHA AMINO FRUIT PUNCH 1 SCOOP
STRAWBERRIES, FRESH 3 MEDIUM
BLUEBERRIES 1/4 CUP
RASPBERRIES 1/4 CUP
GINGER ALE 4 OZ.
8 oz of water
DIRECTIONS Add all ingredients to glass, shaker or jug in the following order: water, amino acids, berries ginger ale. Stir or shake, serve chilled, and enjoy! Makes two servings.
2 OCEAN BREEZE COCKTAIL
When you combine the sweetness of Icy Blue Razz aminos with a hint of lemon and bubbles, you’ll immediately feel as if you’re laying out in the sun. Plus, it’ll help keep you moving toward that beach bod you desire!
INGREDIENTS
CELLUCOR ALPHA AMINO ICY BLUE RAZZ 1 SCOOP
CRUSHED ICE 1 HANDFUL
LEMON JUICE 1/4 LEMON
WATER 4 OZ.
SODA WATER 4 OZ.
DIRECTIONS Add all ingredients to glass, shaker, or jug in the following order: water, amino acids, crushed ice, soda water. Add lemon juice. Stir or shake and enjoy! Makes one serving.
3 LEMON-LIME DROP
This luscious lemon-lime twist will satisfy that sweet-and-sour concoction you desire without the splurge of calories. Serve it “up” in a martini glass, with some sort of powdered sweetener on the rim of the glass; a number of companies make inexpensive lemon-and-sugar combos expressly for this purpose. If sweet-and-savory is more your thing, use salt!
INGREDIENTS
CELLUCOR ALPHA AMINO LEMON LIME 1 SCOOP
LEMON 1 SLICE
LIME 1 SLICE
WATER 4 OZ.
POWDERED SWEETENER OR SALT AS NEEDED
DIRECTIONS Salt or sweeten the rim of a martini glass by dipping the edge in water first, and then coating. Add water and then aminos to glass. Garnish with lemon and lime slice, and enjoy!
4 MIXED BERRY MOJITO
This refreshing recipe will bring you to a happy place no matter how your day has been. Fresh fruit and fresh mint go hand in hand, and you can further enhance the combo by unlocking the flavor of the mint through shredding or muddling. The easy method is simply to tear the leaves by hand and rub them lightly between your fingers before putting them in the glass.
If you’ve got some bartending chops, put the mint leaves in the bottom of the glass along with the amino powder and grind them lightly with a muddler or the end of a rolling pin until they’re fragrant.
INGREDIENTS
CELLUCOR ALPHA AMINO MIXED BERRY 1 SCOOP
BLUEBERRIES 1/4 CUP
RASPBERRIES 1/4 CUP
MINT LEAVES, SHREDDED WITH FINGERS 1 LEAF
SODA WATER 6 OZ.
WATER 8 OZ.
ICE AS DESIRED
DIRECTIONS Add all ingredients to glass, shaker, or jug in the following order: water, amino acids, berries, mint leaf, soda water, and ice. Garnish with mint leaves as desired, and enjoy!
5 WATERMELON COOLER
No backyard barbecue is complete without a refreshing drink in hand. The combination of in-season watermelon and crisp cucumber is amazingly good on its own, but even better with a little fresh basil. Plus, watermelon is one of the world’s premiere sources of the amino acid citrulline, so slugging down this pre-workout drink might even give you a better pump! Or buzz depending on the person..lol
INGREDIENTS
SPARTAN NUTRITION GUM DROP BCAA
WATERMELON 3-4 SMALL CUBES
CUCUMBER 3-4 SLICES
BASIL LEAF 1
SODA WATER 4 OZ.
WATER 6 OZ.
DIRECTIONS Add all ingredients to glass, shaker, or jug in the following order: water, amino acids, watermelon, cucumber, basil leaf, soda water, and ice. Garnish with additional cucumber as desired, and enjoy!
To all of the gym junkiez out there… It is ok to have a good time in moderation. Whether you drink or not, you will definitely enjoy these drinks especially when good company is involved. Try them and let us know what you think!!!!
I Love Steak! Like I literally eat steak everyday! Mainly because this sauce is insanely good! Its called the “Oh My” Sauce. Yes the name is corny but the taste makes up for the name!
I got this recipe from a site called the novice chef about a year ago and have used it ever since. I actually started putting it on chicken and salmon too! A few slight changes to the recipe and its perfect for the gym junkiez lifestyle!! This sauce is a great source for healthy fats, has virtually no carbs in it (for all of the Carb Nazis out there), and it is addictive!
If you struggle with sticking to a healthy nutrition plan because the foods lack the flavor you were used to, then i encourage you to try this sauce with your protein source.
INGREDIENTS
8 tablespoons Grass-fed butter, melted
1 small shallot, finely minced
5 chives, finely minced
3 garlic cloves, minced
2-3 tablespoons prepared horseradish (the fresh kind in refrigerated section)
2 tablespoons Dijon mustard
3 teaspoons minced fresh thyme
pinch of cayenne pepper, to taste
Himalayan salt and pepper, to taste
INSTRUCTIONS
Whisk all ingredients till well combined.
Let the sauce sit for 10 minutes and whisk again. This will allow the butter to cool and thicken just a little.
Serve with your favorite steak!
Store leftovers in the fridge and reheat in 15 second intervals, stirring often, until just melted when ready to reuse!
Try it out and let me know what you think!!! Eat smart!!!!
Alright Gym Junkiez, July 4th is just around the corner! And I know everyone is ready to enjoy time with the family and some Good Food (of course after hitting the gym)!
Of course every cookout has the traditional grilled chicken, steak, burgers, hotdogs, and all of the fixes and side dishes you can hold. For those of us that have to be mindful of our nutrition, here are a few options for you guys (and gals) that will keep you on track while still enjoying some delicious food!
Hit the store (or Amazon) and pick up a few of these options. Most of the condiments listed are no/low-calorie and sugar-free and still taste great!
**S/N Amazon Pantry is clutch for ordering Groceries and other necessities , I highly recommend that you sign up for it if it is available in your area. To try it out and/or find out just click here on this banner to check!**
Ok now that you have those, add some of these options to your cookout menu! I guarantee they will be a hit with everyone, not just the gym junkiez!
All of these options can be made into a low carb option by wrapping in lettuce. You can also use the P28 Wraps instead of a bun and vice versa.
I figure hot dogs are self-explanatory! There are not too many variations that are unknown.
If you have recipes to share please leave a comment or send them to us at gymjunkiez17@gmail.com to share with the world. Till the next time Eat Smart!!!
Whats up Gym Junkiez! If you are like me then you eat a great deal of chicken! Its cheap, its easy to prepare, and its the number 1 bro food in the world. If this rings true for you, then this is also a true statement: Chicken is Boring! You get tired of eating chicken the same way and eventually either have to find a new protein source, or another way to prep it. If you are looking for quick recipes that are delicious and easy to prepare, please see below!
Orange Chicken
Ingredients
⅓ cup chicken broth
⅓ cup orange marmalade
2 Tbsp. soy sauce
½ tsp. garlic powder
pinch of red pepper flakes
2 Tbsp. coconut oil, divided
1 red bell pepper, coarsely chopped
½ purple onion, coarsely chopped
1 lb. chicken thighs, boneless skinless, cut into bite-size pieces (I used chicken breasts)
¼ cup cornstarch
Instructions
Combine the chicken broth, orange marmalade, soy sauce, garlic powder and red pepper flakes in a small bowl, then whisk to combine. Set this aside for later
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil to the pan and cook the peppers and onions for 2 to 3 minutes, stirring frequently. Remove the pepper and onion from the pan and set aside.
Heat the remaining tablespoon of oil in the wok or skillet and toss the bite-size pieces of chicken in the cornstarch, shaking off the excess.
Add the chicken to the pan, being careful not to overcrowd the pan (I like to do this in two batches).
Brown the chicken on all sides, about 2 to 3 minutes per batch. Once all the chicken is cooked, add the vegetables back to the pan, then stir in the sauce and heat it through until it bubbles and thickens.
Garnish with sliced green onions and sesame seeds, if desired. Enjoy!
Slow Cooker Chicken, Sweet Potato, and Quinoa Soup
Ingredients
1 and 1/2 pounds boneless skinless chicken breasts
1 cup quinoa I used a black bean quinoa package
2 pound large sweet potatoes ~3-1/2 cups
1 can (15.25 ounces) black beans
1 can (14.25 ounces) petite diced tomatoes
1 teaspoon minced garlic
1 packet (1.25 ounces) chili seasoning mix
5 cups chicken broth*
Optional: fresh parsley
Instructions
Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.(I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
Using two forks, shred the chicken and stir all the ingredients together.
Add salt and pepper and if desired fresh parsley.
Serve immediately.
Chicken Brocoli and Cheddar Skillet
Ingredients
2 (4 oz) chicken breasts, pounded to 1/2 – 3/4″ thick
1 cup jasmine rice, cooked according to package directions
1 tablespoon fresh parsley, chopped, to garnish FOR THE MARINADE:
5 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/4 cup coconut oil
1 teaspoon crushed red pepper flakes
Salt and pepper FOR THE CHEDDAR CHEESE SAUCE:
1 cup almond milk, divided
1 tablespoon almond flour
1/4 teaspoon sea salt
1/2 cup sharp cheddar cheese, shredded (light cheddar cheese, works, too) FOR THE BROCCOLI:
1 small head broccoli, cut into florets
Salt and pepper, to taste
Instructions
In a freezer bag, combine the marinade ingredients and add in the chicken breasts. Refrigerate overnight or for at least 2 hours.
Heat a cast iron skillet over medium-high heat. Add in the chicken breasts and reserve excess marinade. Cook until cooked through, about 6 minutes per side. Remove chicken to a plate and tent with foil to keep warm.
In a separate small saucepan over medium heat, whisk together the flour and about 1/4 cup of the milk. Slowly whisk in the remaining milk and the salt. Bring to a gentle boil, stirring often.
Reduce to a simmer and allow mixture to thicken, stirring constantly, about 3 minutes.
Stir in the cheese, a bit at a time, until melted and completely combined. Keep over low heat, stirring regularly, until ready to use.
In the cast iron skillet over medium heat, add 2 tablespoons of the reserved marinade and discard the remaining marinade.
Reduce heat to medium. Add in the broccoli and saute until bright green and beginning to brown lightly in spots, stirring and turning often, about 3 minutes. Season with salt and pepper, to taste.
Remove the broccoli and place on the plate with the chicken. Increase the heat on to high and let the pan sit for a minute or so to get steaming hot.
Remove the skillet from heat and pour 1/2 of the cheese sauce onto the hot skillet. Quickly add the chicken, broccoli, and rice on top of the cheese sauce, and then pour over the remaining cheese sauce. Sprinkle the chopped parsley on top, to garnish, and serve while still sizzling.
Pulled BBQ Chicken Sandwich
Ingredients
1 8-ounce can reduced-sodium tomato sauce
1 4-ounce can chopped green chiles, drained
3 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon sweet or smoked paprika
1 tablespoon tomato paste
O Organics Tomato Paste 6 Oz
$0.99 for 1 itemThru 05/16
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon ground chipotle chile
½ teaspoon salt
2½ pounds boneless, skinless chicken thighs, trimmed of fat
Family/ Value Pack Boneless Skinless Chicken Thighs 1 Lb
$2.49 for 1 item Thru 05/16
1 small onion, finely chopped
1 clove garlic, minced
Tip: Substitute Bun for P28 Protein Packed Bread (to buy click here)
Instructions
Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Tip: Substitute Bun for P28 Protein Packed Bread (to buy click here)
Instructions
Cut the chicken thighs into 1-inch cubes. Arrange the cubed chicken in a single layer on a large plate or sheet-pan and freeze until the edges of each piece of meat are frozen but the center is still soft, 15-20 minutes.
Put the peeled garlic cloves in the bowl of a food processor and process until finely minced. Add the par-frozen chicken and pulse until the meat is roughly chopped. The goal is to have 1/4- to 1/3-inch pieces of chicken rather than a mixture that resembles pâté. This will take about 15 to 20 short pulses. Transfer to a medium bowl.
Add the rest of the ingredients and use your hands to mix thoroughly. Divide the seasoned chicken into 4 balls of equal size, then form the balls into patties, making a 1/2-inch depression in the center of each to account for the fact that the burgers will swell as they cook. When you have formed all the patties, place them in the refrigerator for at least 15 minutes.
Light 2/3 chimney’s-worth of charcoal. When hot and glowing, pour out the charcoal on one side of your grill. Place the cooking grate in place, close the lid and allow the grill to preheat for 5-10 minutes.
If using a gas grill, set half of your burners to medium-high, close the lid and allow the grill to preheat for at least 10 minutes.
When the grill is hot, clean the grill grate and brush it generously with the vegetable oil. Place the burgers on the hot side of the grill and cook, without turning, until the burgers are nicely charred and release from the grate, about 5 minutes. Turn and cook until the other side is nicely charred and the burgers are no longer pink inside when pierced with the tip of a paring knife, about 5 minute more. Transfer the burgers to a sheet-pan or large plate to rest. If desired, brush the cut sides of the buns lightly with vegetable oil and grill until warmed through and grill marks appear.
To serve, place the grilled burgers on a bun and top with a generous amount of the slaw. Serve any remaining slaw alongside the burgers (it goes fast!).
Napa Cabbage Slaw
Ingredients
8 cups (about 1 pound) coarsely shredded napa cabbage
1 cup thinly sliced radishes
1 cup julienned carrots (yellow or orange bell pepper also works well)
12 ounces snow peas, strings removed and thinly sliced on the bias (yields about 2 cups)
1 cup thinly sliced green onions, green part only
1 cup cilantro leaves, lightly packed
In a large bowl, combine the cabbage, radishes, carrots, snow peas, green onions and cilantro.
In a small bowl, combine the vinegar, sugar, soy sauce, garlic, sesame oil, ginger and cayenne. Whisk to dissolve the sugar. Add the mayonnaise and continue to whisk until the dressing is homogenous.
Just before serving, add the dressing and peanuts to the vegetables. Mix to coat thoroughly.
*Note: Only dress and add the nuts to the slaw mix you intend to eat immediately; it will get soggy if it sits with dressing on it. The remaining vegetables and dressing will keep, covered and stored separately in the refrigerator, for up to 3 days.
If you like these recipes, please leave a comment and let us know. Till the next time. Eat Smart!!!!!!
One of the best ways to boost your health and begin to repair years of damage is with juicing. Now when it comes to juicing I’m not talking about running to the grocery store and buying a bottle of juice straight off the shelves. What I’m referring to is fresh juice made in your own kitchen. That’s right, juice as fresh as fresh can be. I am going to cover the basics to juicing, share a couple of recipes that you will benefit from greatly, and give you a couple of options for juicers so that you can quickly start your journey to becoming a healthier you!
Ready… Lets go!!!!
Juicing Basics
The benefits of juicing everyday are becoming more understood by consumers today. Juicing is an easy way to get a whopping heap of fresh veggies (and fruits) into your diet in one easy shot – or however many you want a day. You can consume far more of these veggies and fruits with juicing than you could probably eat in the same amount of time.
Another great benefit of juicing is that it’s easy to digest and thus your body absorbs so many more nutrients so much faster. This is one of the reasons juicing has become so popular with health enthusiasts.
In addition many juicer enthusiasts are fond of the process as they say it is of great benefit to the heart. Most fruits and vegetables are rich in vitamins C and E, which are great for boosting your immune sytem. In fact, studies indicate that both of these important vitamins help to fight free radical damage on the artery walls and help to lower triglyceride levels.
As you probably know certain vegetables and fruits contain higher levels of specific vitamins than other fruits and veggies. For instance, if you really want to boost your intake of vitamin E consider juicing with asparagus, kiwi, spinach, and blackberries. Blackberries are also a great source of potassium and magnesium.
But these aren’t the only benefits of juicing. Liver detoxification is one of the main reasons people juice too. The liver works on overload on a regular basis. We are constantly bombarding our bodies with toxins in what we eat, breathe, and put onto our bodies. Juicing offers the body a chance to aid in detoxing the liver.
There are certain nutrients you can focus on for a thorough liver detoxification by juicing specific fruits and vegetables. The body needs the following nutrients to detoxify the liver:
Beta-carotene
Vitamin C
Vitamin E
N-acetyl cysteine
B vitamins
If you want to create a liver detoxing juice try all or any of the following:
Liver Detoxing Foods
Cabbage
Brussels sprouts
Cauliflower
Milk thistle
People who juice have different goals in mind when they do. Another great reason to juice is to alkalize your body. Today’s society follows a diet that is highly acidic. Diseases grow abundantly in acidic environments and scientists have long stated their belief that creating an alkaline environment could be one of the best ways to fight off disease.
There are juicing recipes you can make to help to alkalize the body. Keep in mind that all vegetables are alkalizing but not all fruits are. Fruits, in general, are acid in nature. Use some or all of the following ingredients to create a delicious, alkalizing drink:
Alkalizing Juicing Recipe
Beets
Carrots
Cucumbers
Cabbage
Spinach
Another great benefit of juicing is the ability it gives you to up your intake of chlorophyll. Chlorophyll is the green pigment in plants. Chlorophyll can help to strengthen the blood and rebuild red blood cells. The molecular structure of chlorophyll is almost identical to a component of red blood cells called hemin, and in fact scientists have recently found that chlorophyll in the body actually is converted into hemin.
If you want to get more chlorophyll into your body consider creating the greenest juices you can. Add in the following for a green juice full of life giving, blood rejuvenating chlorophyll:
Kale
Spinach
Swiss chard
Wheatgrasses
Cucumber
Celery
Romaine lettuce
Greens of beets
Parsley
Ginger and Juicing
One way to add a little life to your juice and a plethora of health benefits is by adding some ginger. Ginger has been slotted as preventing heart attack and strokes because of its ability to prevent blood clotting. It is also helpful (and used often) as a dietary aid to prevent indigestion and nausea.
In addition ginger is used as an anti-inflammatory and to improve circulation. Here are two recipes that include a hearty helping of ginger.
Ginger Recipes
Beetroot and Ginger (For 2 pints)
4 beetroots
4 carrots
2 lemons
6 apples
4 inches of peeled ginger
Ginger Energy Juice (For 2 pints)
2 inches peeled ginger
16 medium carrots
6 apples
When it comes to juicing you can create any recipe you want. Just follow your taste buds. Juicing may seem like a complex undertaking but once you find the right juicer and experiment with juicing some of your favorite vegetables and fruits you’ll be hooked. And speaking of finding the right juicer… check out these options below. (Click on the picture to get more info)
So since competition prep is underway for many gym junkiez, i figured it would be a good time to share a couple of recipes that will help you get through those days where your cravings are unbearable. Try these protein packed recipes on for size and let me know what you think!!!!!
High Protein Rice Pudding
Ingredients
½ – 1 cup cooked Jasmine Rice
Whey Protein – MTS Nutrition Brand works Best (you choose your flavor – i recommend Mint Choc Chip or the Red Velvet)
Unsweetened Almond Milk
Optional – Fruit (Blueberries, strawberries) 1 cup or Sugar Free Whip Cream 2 Tablespoons
Instructions
Make sludge in a bowl out of two scoops of whey protein and enough almond milk to mix the powder into a pudding consistency. (see video below)
Pour cooked rice into the mix and stir it up
Top with Fruit or Whip Cream
Protein Choc Chip Muffins
Ingredients
2scoops vanilla protein powder 64-67 grams
1tsp baking powder
1/2cup almond flour
1/2cup almond butter can sub for any smooth nut or seed butter
1cup unsweetened applesauce
1/2cup chocolate chips
Instructions
Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 8 greased muffin tins and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your almond butter and unsweetened applesauce and mix until fully combined. Stir through your chocolate chips.
Divide the batter amongst the greased muffin tins and bake for 10-15 minutes- Check at 10 minutes and test with a skewer- If it comes out clean, remove immediately. Allow to cool for 5 minutes, before transferring to a wire rack to cool completely.
Recipe Notes
Depending on the protein powder you use, cooking time varies. Continually check on the muffins and remove as soon as a skewer comes out clean.
Muffins need to be kept refrigerated once cooled. They are also freezer friendly!
60 Second Protein Brownie
1 scoop protein powder- 33-35 grams (I recommend using a vegan or casein blend)*
1 T coconut flour
2 T granulated sweetener of choice (optional)**
1/2 tsp baking powder
1-2 T dark cocoa powder (adjust to desired chocolate content)
1 large egg (Can sub for 1/4 cup egg whites OR 1 flax egg)
Try these recipes out and let me know how you like them. You can get a majority of the ingredients at any local store… but order the supplements from us!!!! Eat Smart!!!
I get asked constantly, how I can eat the type of food I do and still stay in great shape. Being completely honest, it took me a long time and a great deal of trial and error to learn how to do this.
I want to share a few recipes that help break the monotony of eating clean/ healthy food. There are a few secrets to enjoying food the way you guilt free! I will share those over time…. Two of those secrets that I will share today are Walden Farms calorie free sauces, and salad dressings; and zero car pasta(thats right ZERO carb)!! I promise you will never look back at traditional recipes again once you add these options to your arsenal. I will start with 3 recipes and if you would like to see more… let me know I will begin to post them regularly!!!
Cut up the ingredients and toss them into a mixture of the ground turkey, eggs, Worcestershire sauce, and salt. Form the mixture into a loaf. Heat the oven 375. Cook for 35-40 Minutes until the top is golden brown. Top with some Walden Farms Calorie Free BBQ Sauce
Boil Zero Carb Pasta (Fettuccini or Spaghetti) for 6-8 minutes or until soft. Use coconut spray to coat the pan and add in fresh garlic. Cut the chicken into chunks and cook on medium heat while covered for 6-8 minutes. Cut up the broccoli into small spears and add into the chicken for an additional 3-5 minutes. In a small pot warm up mixture of heavy whipping cream, garlic powder, parmesan cheese, and sea salt. Heat mixture for 3-5 minutes and then pour over chicken and broccoli. Add pasta to a plate, the Alfredo mixture and top with a little chopped parsley.
Try these out and let me know what you think. If you like them leave me a comment and let me know. If you would like to see more recipes from Gym Junkiez, leave a comment as well!! Eat Smart!!!
PLUS 
EQUALS 
