Bodybuilding Baylor grad preparing for big competition

PEOPLE USE THE EXCUSE THEY DON'T HAVE TIME TO WORKOUT - WELL IMAGINE BEING AT WORK FOR 12 HOURS A DAY AND YOUR HOBBY INVOLVES YOU STAYING AT WORK EVEN LONGER THAT'S THE LIFE FOR ONE I don't do it for those people I do it for me because this is how I feel healthy KENZIE DUNN SHOWS UP EACH MORNING SMILES AND HELPS OTHERS GET IN SHAPE BUT IT'S HER OWN FITNESS

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What Bodybuilders Eat for Dinner | Grilling with Johnnie O Jackson

Johnnie O Jackson here IFBB Pro welcome to my kitchen and today I'll be showing you and Muscle & Strength what I eat for dinner this is a normal dinner meal for me and almost any Texan man it's our norm so we'll be eating steak and potatoes you know that's the heart of every meal or every man here in Texas more or less you know don't quote me on that but it works here at my house you know normally for a potato it takes forever at least 45 minutes or so in the oven to prepare a potato but for today and the purposes of me and my eating and not having a whole lot of time to prepare a meal this is what I use this little pocket right here this thing is a lifesaver easy to pack so when it's Meal Time I go buy me a potato take out this bam ready to go the only thing you do is need some h2o we first wet the potato nice and vigorously and we wet the bag somewhat if you don't use moisture you know within the pouch and the potato the potato are dry totally dry out and ruin you know your meal so you put the potato in the pouch it's a microwave so I'm gonna actually put it in for I say eight minutes should be good and off the goes I want to put in there for about eight minutes and off it goes this is so clean easy you know and you know if you're not done your steak eight minutes you know you can tend to your steak while that's going on you know and then when it's done by time is done your steak is pretty much done because I usually do three or four minutes on each side for a steak so it finishes out just about correctly all right got the steak on just let it go yeah I did actually I had to go 12 my the 8 minutes the first time I felt it up it was still pretty hard so I put it back in for 4 more minutes perfect definitely this is where our getting the main source of fats is through my meats that I eat and that's another reason why red meat is very important because the fat content in the meat also we need fats we need carbs we need protein you know we need that fine balance of everything to keep this machine going correctly it's simple easy and there you go my normal dinner meal sirloin steak and potatoes

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Dennis James – EFFORT DAY IN DAY OUT FOR RESULTS – Bodybuilding Motivation

I like to fully concentrate only on my training and my diet I stay in the room, I don't do nothing, I don't party I go to the gym 6:00 in the morning To do my cardio And when I do my cardio I picture myself what I look like on stage Looking at myself, you gotta know what you want It's just, you can't slide to the side a little bit If you're a 100% FOCUSED you gotta just do one thing You can't do 3/4 things at the same time It's just the way I like it OLDSCHOOL Still trying to train as heavy as possible NO MATTER WHAT I LOVE IT Legs is HARD In order to hang with Jay and Ronnie you gotta have SIZE You can't be small You can't be small and just be an aesthetic bodybuilder and hang with these big boys There's no way So you gotta be BIG, you gotta be FULL, and you still gotta have some kind of symmetry To stand next to these guys and to look good And that's the most important thing And I think I have it, if I can bring it If I can bring what I'm capable of I think I have something that everybody else is afraid of Make them grow I said to myself, this is the year where you have to show everybody that we can put it all together So that's what I'm trying to do I know there's a lot of haters out there I don't even wanna call them haters Who knows what they're hating on, it's just That they think I'm not good enough But it comes all down to myself I'm the one that makes the final decision I'm still coming! I've fked up so many times I DON'T GIVE UP Always try to come in and stick within your game plan, not go outside How I keep myself motivated? Every workout I pick the guy that I admire the most for that body-part that I train Let's say for instance BACK I would put on Ronnie Coleman and I take that motivation right to the gym when I train back The same thing I did with Kevin Levrone's shoulders Basically everybody What I'm doing in the end Is basically what I wanna do, not what people tell me to do So I never try to blame anybody but myself for my own short comings This is just what I'm trying to do, every year I'm training to come in the way I feel the best And the way I think I look the most impressive, and that is just when I'm heavy Not too heavy but you know I gotta be full And If I'm not FULL I just don't look as impressive Over and over again The best of the best

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What Bodybuilders Eat for Breakfast | Johnnie O. Jackson’s Hearty Breakfast

hey IFBB pro Johnny O Jackson welcome to my kitchen what's up muscle and strength we're gonna show you guys what I cooked for breakfast for breakfast I keep it really simple these liquid egg whites really makes life a lot easier instead of like over this bowl cracking and separating eggs you know you just measure and pour in the right amount of liquid egg whites that you want and then you add you know how many whole eggs you normally would use other than that I use grits you know I don't like oatmeal in particular too much so I substitute it with grits just about the same content in grits that are in oatmeal so it exchanges well and works for me I say measure but it's been over 17 years been doing it so I more or less know the portion that I need but for the other guys just a measuring cup will work of course I'll do a cup and a half of liquid egg whites and three eggs in the morning keep it simple this is so easy to eat and taste really well and I just cook up the eggs and then I put them all together I just mix them together I grew up eating grits I'm from New Jersey but my parents are from Georgia so it's a southern thing the grits you know you don't hear that from a lot of people from New Jersey so I grew up eating it I got a taste for it some people don't and it's not as dense as oatmeal as well so it doesn't stay with you as long but it fills you up and does the job breakfast is steady this is what I do for breakfast period this isn't made up this isn't you know something just doing for the camera this is what I truly eat every day for breakfast so breakfast wise only time it changes is if the fam me and the family go out for breakfast you know on the weekend and we'll go to IHOP or stuff like that but I still get eggs and grits while there so you see I put it in microwave about a cup of water for about a minute and then two packets of grits just pour it right on in and this thing this bodybuilding thing I mean the most important thing is like I said it's making your food edible and making the things that you like and making it work you know you can mix and match you know a lot of different things but the most important thing is eating the right foods you know not everything processes into the into what you need it to process into once it enters your body I always tell amateurs or you know people who are looking to turn pro or start bodybuilding the most important thing is nutrition yeah like I said once it's all done the eggs the grits I'll just mix it in together all together here I have breakfast then like I said simple easy simple edible

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I Made A Giant 30-Pound Donut For A Bodybuilder • Tasty

- We have like 20 pounds of dough for this donut Whoa I don't think this table is big enough It's time to go big or go home - This is the biggest donut I've ever seen (victorious music) - Hi, my name's Alvin I am a taste producer and I love making big food So yesterday I got an Instagram message from a body builder with a handle nodonutshere and he says, And I've also been getting a lot of requests to make a giant donut So I feel like I know what I'm going to make today - [Michael] How are you? - [Alvin] Nice to see you - Likewise - [Alvin] For the people that don't know you, what do you do? - I am a cop, cop/fitness person I've been a cop for over 11 years now but I've used social media as a platform to encourage first responders to live out their lifestyles - [Alvin] What is the story behind your social media? - My handle is nodonutshere Kind of poking fun at the donut eating cop stereotype You want to command presence and look professional You know fitness plays a huge part in that - [Alvin] What is your relationship with food? - [Michael] It has a lot to do with whether you storing fat, building muscle Cheat day is mostly to keep you sane Drop your carbs down really low and you wanna have a donut to fill you out yeah make you feel good - [Alvin] Sounds like today is your cheat day Have you worked out today yet? - Not yet - How bout I go make the big donut, if wanna go work out you can have a very fun cheat meal for you - Sounds like I'll need that work out - [Alvin] Alright cool Thanks dude I'll see you in a bit - [Michael] Alright, whoa (brassy jazz music) - Let's make this big donut for a big man First thing we're gonna do, we're gonna have to make the donut dough It's a yeasted donut so we're gonna start by making the yeast mixture So milk, some warm water, some sugar, and the yeast Oh I just spilled a little bit That's okay This yeast is just gonna soak up all this nice sugar, all this nice milk Really grow into a big boy See you in a bit So this donut takes a lot of flour and my mixing bowl is only this big so I'm actually going to be making two entire batches of this dough 10 entire cups of flour Whoa! There's this white cloud Some salt, shortening, four eggs Hook this up to the dough mixer Delicious yeast mixture, oh god, I'm spilling everywhere Accidents happen, that's fine, stay clean So the funny thing is, even one of these batches makes about 20 - 30 donuts and I'm doubling it So there's going to be enough dough for like 40-60 donuts I think it's time to go big, or go home I really don't wanna go home Whoa, look at all that dough Let's get you out of here Put it into this big bowl This is the biggest bowl we have in the Tasty Kitchen Get out of there, common dude This is the most dough I've held in my entire life I would not be a good rapper Oo oo, okay gluten, coming through That's only one, we gotta make another batch (mixer whirring) I told my mom how I was gonna go and make that dough, I don't think she knew that this is what I meant We have like 20 pounds of dough in here for this donut Turn Whoa, that was fun These gluten strands are like super tight right now, we want them to relax We're going to go in and take a long nap for the big times Alright I will see you and I will see you in a bit Now let's make the glaze for the donut The glaze is pretty simple We just have some melted butter It's kind of a lot of butter but more butter more better Funny thing is the original glaze recipe makes enough for about 10 -15 donuts, we're making a really big one so I tripled the recipe I think the batch of pink glaze is going to be enough for 30- 45 normal donuts So the butter's melted, we're going to add in some milk Three cups of powdered sugar That cloud reminds me of something else Snow So there's a lot of lumps, got a nice whisk here Whip it through the glass, whoa Looking pretty nice, nice drippage going on here So at this point we're going to add the color Literally the ingredient is the color pink Hope this is pink, hold on Oh, okay it's pink, we're good One drop of the color pink Oh I added two Look at that Two drops did that I'd say that's pretty pink Oo Deliciousness right there Can't have a giant donut, with out giant sprinkles For reference, these are normal rainbow sprinkles This is the size of one sprinkle Do you guys know how sprinkles are made? Cause I sure didn't before this We're gonna take some powdered sugar, some corn syrup, some corn starch and some water I think that's literally it Sprinkles have colors I have like 10 bajillion things of food coloring here So we're going to divide this into 10 bajillion bowls, and then we're gonna color it One two three four five Came through dripping, drip drip Got red, yellow, green, blue, yo blue what's going on man Blue, I don't want too much I just need a little bit Alright, there's blue And purple Alright yellow, you better represent us well Oo dat's lookin' nice Boom Purple's done So I warmed them all up a little bit and I need to get each color individually into the piping bag, so a little trick Take a cup, put your piping bag with the tip in it like that, transfer the glaze, lets see if this works Oo, that's so cool You know that feeling when you know you're like cutting through paper in Kindergarten and you just glide right on with the scissors? That's what this feels like Next color, I'm going to pick up where I left off Tray number two Blue, I love that Last but not least purple Alright, I know you really can't see it, but this is the size of one sprinkle, this is quite the size difference I'll let these dry out and I'll see you in a bit Alright, let's see how big my dough has gotten Sweet baby Jesus Look at this one You went like straight through puberty, and hit menopause Get the flour, here we go, common Let's get out of there, whoa Damn look at that gluten Whoa Look at you, I'm gonna work it a little bit I'm gonna knock some of the air out of it and then we're going to get it back into a ball shape It's got some weigh to it Look at this Absolute unit right there (laughing) This gets tucked underneath LeBron James This guy's gonna relax for a bit and then we are going to shape him into an actual donut So one thing that I should have probably thought about was how big this donut is going to be So this is the biggest pan that we actually have I don't think this pan is going to cut it I have a friend who's a chef near by, I'm hoping that he has something bigger So let me message him and see what he says 30 inches is the entire width of this table So his wok is gonna be like this big So I gotta turn this ball of dough into a perfect donut ring ♪ Rock a bye baby ♪ Now this is kind of fun I've never really had to use my forearms to kneed before I'm gonna start in the middle and work you're way out word Whoa, okay How we lookin? Yeah that's not big enough I don't think this table is big enough Gotta get it into a circle Gotta interlock these two ends over here Birds and the bees, am I right? Whoa, now I gotta figure out how to transport this all the way to the restaurant (tearing and crinkling) Large piece of cardboard, covered in parchment paper and taped together in the back So here we go I'm just gonna go for it Alright we can reshape it, that's okay Alright you little, just get over here I'm gonna cover this in plastic wrap, and then we're gonna head over to the restaurant Alright, someone call me an Uber (spunky orchestra music) - [Eric] What's up Alvin? - [Alvin] How you doing Eric? - [Eric] Oh wow that's a big ass donut - [Alvin] Yeah - [Eric] Come on in, come on in So we got this big ass wok for you - This is 30 inches Where'd you get this? - I got it in china town - Oh classic, so we ready to fry? - [Eric] 300 degrees - [Alvin] You got it - Lower it a little bit Like this There we go - [Alvin] It's frying beautifully - [Eric] Yeah - [Alvin] How long do you think we should fry this before we flip it? - Uh, I think give it like another four more minutes - [Alvin] How are we gonna flip this Eric? - So I'm gonna use this two tongs - Okay - And then somebody uses two of the ladles - Do not do this at home This is very dangerous, he is a skilled professional - [Eric] This is heavy - [Alvin] Here Can you go deeper, under it? - [Eric] I think we need a better tool - [Alvin] Oh okay Haha - [Eric] Oh (beep) Oh, I don't know if it's going to stay together - [Alvin] Yeah, me neither - [Eric] That was a good technique though - Maybe we should have submerged it I think we can get it to work So I'm going to make another batch We're not going to let this go to waste - Yeah this is, chop it up and make it into a (mumbles) - Do you wanna use it? - Yeah I'll take it - Alright cool I'll see you in a bit guys Eric I made another donut Round two here we go, fingers crossed (laughing) - Let's do it Just throw it in - Yep - Go ahead (intense music) - Whoa, beautiful - So this goes in - Okay, so we're gonna submerge it to make sure that it can cook - More evenly - More evenly, yeah - Yes - yeah - [Eric] Let's do this, and them we'll press it down with heavy stuff - You have a text book? - [Eric] I have plates - Two on each side This is a very DIY situation - It's call problem solving This is what Columbia University doesn't teach you - So I think this is gonna cook for, what like 20 -25 minutes? - [Eric] Yeah - I'll check back in a bit to see if we can flip it - [Alvin] This is looking pretty good if you look at it it looks really beautiful Super super crispy We are going to try the super hard task of flipping it, because last time this is where I failed Alright let's take off these weights One, two three Whoa - [Eric] Dude this things huge! - Wow this is nice, a nice donut - [Alvin] There's a little white spot on the back We're gonna cook it once it's flipped over and then I'll trim off any that doesn't look good - [Eric] Alright get out of there, whoa - I just wanna see how heavy this is (intense music) Oh, this is hella heavy So the tray method - Alright - So we're gonna get under here, can you help me get this onto the tray? Yes oh look it! Look at how solid that is - [Eric] Oh! - Here we go guys (laughing) - [Eric] Beautiful, beautiful, you got it, you got it - Yeah, okay, so (both exclaiming) - This is crazy, we did it Look at that, that's awesome - Oh my goodness Looks like a cross between a bagel and a donut This is the biggest donut I've ever seen This is the homer donut - It's a big zero, because that's how many calories there are - I don't think that's how it works - [Alvin] Can you get on? - Ah - Oh great, nice job Eric (upbeat music) - Alright, I got the back Go, yes okay we got it? - [Eric] Yep - [Alvin] Alright cool Careful with the hot oil - [Eric] Go - [Alvin] Get a tray underneath Beautiful Whoa Gotta do some ASMR, hold on where's my (scraping) - Thanks dude - See you man - Have a good one, bye - Best of luck - Whoa Alright, we are back and we are going to make this big donut Get my sprinkles I made some white sprinkles because I forgot to do that And after seeing how big the donut was, I doubled how much glaze I have All I need to do is cut these giant sprinkles into their shape And we can finally glaze and sprinkle the donut (happy orchestra music) Damn, that's a nice sprinkle right here If I accidentally hit someone with this, this might be assault with a deadly weapon More like, assault with delicious weapon Alright, so these sprinkles are ready to go I think it's time to glaze this donut Make sure there's no lumps Looking good This might get messy Whoa, damn, look at this glaze waterfall So we gotta but on the sprinkles before everything starts to set So all the colors I think this is done Here we go Hey Mike - Yeah - [Alvin] Do you want your donut? - Oh I'm ready - [Alvin] Alright, close your eyes, we're comin' This is so heavy We needed two people to lift it One, two three (clapping) Open your eyes - No way (laughing) Are you kidding me? - [Alvin] Is this what you expected when I said I was gonna make you a giant donut? - [Michael] I wasn't thinking this big (laughing) This is insane That's gotta be 20 -30 pounds - [Alvin] I'm cutting a piece for you Whoa Oh man That's like three donuts right there Whoa This is for you - [Michael] Alright - Cheers Mike - Cheers - Happy cheat day - Yeah (upbeat music) - Dude this is pretty good Perfect, crispy on the outside, soft on the inside, icing is great Lotta cheat days coming up - Mm hmm - That is real good I might have to take this whole thing home (laughing) - Thanks dude - Thank you guys - [Alvin] Whoa Alright bye Mike - Bye guys - [Alvin] Alright, have a good one - Thanks for having me - [Alvin] Yep, see you later - [Michael] See you later (laughing) - So that will probably be the biggest donut I will ever see or make in my entire life I love making these crazy things So if you have a favorite food If you have an idea that you want me to try and make huge, hit me up, leave a comment send me an Instagram message and I will see if I can make that big for you And if you actually want to go to restaurants that serve these crazy things my friend Jasmine has a giant food series on Bring Me that is really really cool, so you should go check it out Until next time, peace (upbeat music)

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What Bodybuilders Eat for Lunch | Fouad Abiad’s Easy Meal

I got a lot of shit for this last time too - guess what I don't give a fuck I like my Pam use it on my frying pans keep everything from sticking I don't think it's gonna kill me okay guys I am Fouad Abiad and I am gonna teach you guys how to eat big and make sure it tastes good you guys have to learn to find ways to make the food taste better so that it keeps you going so what we're gonna do is make lunch and we're gonna have chicken and potatoes so this is an air fryer it's basically a deep fryer but only takes like a tablespoon of oil to fry all these potatoes so it's somewhat healthy but it makes potatoes taste good so I can smash five of these things get like 150 grams of carbs without even blinking an eye very simple we're just gonna cut up our potatoes it doesn't matter how you cut them up it doesn't matter if you make them into fries or cubes or whatever it doesn't really matter the machine doesn't know the difference just get them in there I think it's important to know your body I think it's important to know what your body likes to use for energy and what it digests well and I think you should be able to find something that your body seems to like it seems to use well you eat it half an hour an hour later you're digested you feel like you could eat again if you have to those are good foods if you eat something and it takes you three hours to digest it you either ate way too much food or you ate the wrong kind of food potatoes are cut up all we're gonna do a little bit of salt and we're gonna do some olive oil okay so you supposed to measure like a tablespoon I don't really care so I'm just gonna pour a little bit of oil and a little bit of salt it's done close it turn it on and then we go about 25 minutes I'm just gonna do all the work itself so while that is cooking we'll start making the chicken chicken can taste like shit so I like to cube it and make it in a frying pan seems to be a lot easier since it takes a lot better that way too so I have some fresh chicken breasts that I washed and cleaned this morning I got a lot of shit for this last time to guess what I don't give a fuck I like my pam I use it on my frying pans keep everything from sticking I don't think it's gonna kill me a little bit of pam cooking spray and then simple and now look scissors the cutting board I cut potato on it I just wash it with water and it's clean I don't like cleaning up after like chicken juice and all that shit so it's simple I just cut it with a scissors right over the frying pan there's a little trick I learned from watching Jay Cutler videos I watched Jay Cutler video he's sitting at home cooking breaks out the fork in the scissors I didn't even realize like that's such a good idea I'm like I'm sitting here messing with knives and cutting boards and I'm gonna soap everything down after hopefully some kid will watch this and realize this is the way to do it and then I can pay it forward okay so that's all the chicken we're gonna cook a little bit of salt a little bit of pepper and cover that shit you got to cover it if you don't cover it the juices will evaporate cause you're not cooking with any oil so the juices were the chicken will evaporate and it'll be done on the outside it won't be done on the inside you'll burn the shit out of your chicken so make sure you cover it so that the steam helps it cook and that way you don't need the oil so you can see like with the cover on it I have a little bit of liquid here it's gonna keep my chicken from sticking also when I put the lid on you can see like it's already half cooked so it'll cook a lot faster with the lid on it I used to be this guy that like oh I don't care what it is I'll eat it because it's body building used to put like fucking tuna with oatmeal I didn't care and I thought I was being hardcore and just being stupid take a minute and learn how to cook and learn how to do things the right way and learn how to make food taste good and I said to see you guys in the last breakfast video you're not gonna make it if you just try and eat bland chicken and rice every day every meal of the day for 20 years you're not gonna make it you're gonna eventually you're gonna get sick of bodybuilding it just sucks I don't do this anymore I can't maintain this diet and you're not gonna want to do it so like I stressed in the last video it's important you guys have to learn to find ways to make your food taste better so that it keeps you going eventually when this is halfway done cooking or a little bit more than halfway done cooking you want to take the top off and just leave it off because as you can see now there's a good amount of liquid from steam creating the you know this little pool of water you want to leave the top off and let it cook the rest of the way and this will also get the water to evaporate and kind of brown the chicken a little bit you know you don't want to boil your chicken so I just turn up the heat a little bit and now you can cook the chicken and get rid of this water all at the same time you don't have to go to cooking school you don't to make shit look pretty it's just experience some people are too intimidated to cook oh I don't know how to cook I don't know how to make that I don't know how to do this listen go on YouTube type in something type in how you want to make it or just trial and error man just play with your food try and figure out ways to make it taste better okay so listen very important okay it's a scale get yourself a scale because I know in the offseason I say eat as much as you can and yeah you do have to eat as much as you can but the reverse can happen to in the off season sometimes you get so full and so uncomfortable eating that you start eyeballing your food but it actually becomes smaller and smaller and smaller because you're so full and don't feel like eating use a scale it keeps you eating the same amount whether you're hungry or or not we're just going to do 6 ounces of chicken 6 ounces and 1/8 and it's like home fries okay so that is one pound exactly so I'm gonna smash a pound of potatoes and six ounces of chicken and I'm gonna use these two sauces to do it condiments are a must okay and I know you're saying Oh condiments have sugar condiments have this stop crying okay it's the offseason we're eating to grow a little bit of sugar is not gonna hurt but it's gonna help me get this down in a hurry so ketchup for the potatoes I know it's a lot of ketchup don't fucking run your mouth and then this is tunnel barbecue which is a restaurant windsor actually Tunnel barbecue barbecue sauce put that on the chicken good old barbecue sauce I got that from Ronnie that's why I use all that barbecue sauce cuz Ronnie got huge and he did it so I'm doing it too very simple okay we have a good meal here this is a really good post-workout meal not that I'm having that for a post-workout meal now but if you're gonna have a post-workout meal this is a really good post-workout meal why because we have some quick digesting protein like this is after you've had your shake okay you have your shake first an hour later hour and a half later you're gonna have a real meal this is it gonna have some fast digesting protein with the chicken and we're gonna have a pound of potatoes and carbs a little bit of sugar from the ketchup in the barbecue sauce not a lot of fat so this is all gonna get shuttled back into the muscle and get us ready for tomorrow so there you go

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