thank you for that. I have never really mass prepared food like that before but seeing your results and that little bit you told me really makes me want to do it myself.
Great work! I also started training again after some time off (filled with excuses) And as a fellow 40+lifter itās good to see amazing progress.
By the way, I have friends your age that have taken gear, and their physiques are a little freakier. Canāt really describe it. Yours just looks like hard work and dedication.
[quote]fnf wrote:
Great work! I also started training again after some time off (filled with excuses) And as a fellow 40+lifter itās good to see amazing progress.
By the way, I have friends your age that have taken gear, and their physiques are a little freakier. Canāt really describe it. Yours just looks like hard work and dedication.[/quote]
That is great. Yeah all hard work (and I am sure genetics play a role) but no gear ever. Here is one of me today in a gym out of town. Not a great pic but down to 205 headed to 190 in May.
I know there is nothing worse than seeing someone with a great upper body with very small legs. Especially those physique guys hiding under their board shorts. I will try to get some better pics showing my legs but here is one when I am doing leg extensions. Donāt have tree trunks for legs but also they arenāt sticks.
fantastic transformation, great work
Had to laugh at the pooch sniffing around on the right side of that one pic - I do a similar mass food prep on weekends and Iām always tripping over my two dogs during it ā¦
A useful tip I picked up for cooking chicken might be of use to all you āpreppersā ā¦ I soak (marinate) my chicken breasts for a few hours (or overnight) in egg whites and corn starch. Basically fill up a shaker bottle with a carton of egg whites, add a large spoonful of corn starch, shake, and pour over the chicken before refrigerating.
Apparently this is a trick used by Chinese restaurants ( in lieu of using MSG) to make their chicken more tender ā¦ Itās intended to be used with stir fry chicken ( I use an electric skillet) so it doesnāt come out exactly the same - but it stays much more moist and tender, even after freezing.
The times Iāve forgotten this step or just blew it off Iāve always regretted it ā¦ It really does make a huge difference, and itās fairly simple.
Just something else for the ātoolboxā ā¦or anyone sick of dried up chewy chicken
Great thread OP - and great job!
Love this suggestion. Will do it this weekend. Thanks for the tip. [quote]Velvet Elvis wrote:
Had to laugh at the pooch sniffing around on the right side of that one pic - I do a similar mass food prep on weekends and Iām always tripping over my two dogs during it ā¦
A useful tip I picked up for cooking chicken might be of use to all you āpreppersā ā¦ I soak (marinate) my chicken breasts for a few hours (or overnight) in egg whites and corn starch. Basically fill up a shaker bottle with a carton of egg whites, add a large spoonful of corn starch, shake, and pour over the chicken before refrigerating.
Apparently this is a trick used by Chinese restaurants ( in lieu of using MSG) to make their chicken more tender ā¦ Itās intended to be used with stir fry chicken ( I use an electric skillet) so it doesnāt come out exactly the same - but it stays much more moist and tender, even after freezing.
The times Iāve forgotten this step or just blew it off Iāve always regretted it ā¦ It really does make a huge difference, and itās fairly simple.
Just something else for the ātoolboxā ā¦or anyone sick of dried up chewy chicken
Great thread OP - and great job! [/quote]
One from yesterday. I am 12 weeks out. Time to get tighter on diet. Will be counting macros and calories the rest of the way through. I am 205 and will probably come in at 190-192.
I am 185 1 week out from my competition in the left pic and I am about 20 lbs more in the right pic 11 weeks out from my next competition. I needed to put some mass on in the offseason and achieved it. Now time to cut down and lose about 15 lbs.
Great job, you are truly inspiring!!! Keep it up.
[quote]Andre-Jacques wrote:
Great job, you are truly inspiring!!! Keep it up.[/quote]
Thank you! Have 9 weeks out from next competition and currently weigh 203. Want to come into this show at about 190. Have to lose 1.5 lbs per week going forward. Feel good about where I am.
Anyone still reading this? Not getting much feedback. If you are I will keep posting updates. If not I appreciate the ratings.
Please keep updating. I love following you.
Will do. I am thinking about doing a workout and diet journal 8 weeks out (next week). Might post it here. Changing it up this show. On a 45%C/45%P/10%F diet this time around. Think I can come in more shredded by doing this. Will have to monitor how I feel but this is my 3rd week and shedding a lot of bodyfat. [quote]TRU76 wrote:
Please keep updating. I love following you. [/quote]
[quote]truthandlife wrote:
Anyone still reading this? Not getting much feedback. If you are I will keep posting updates. If not I appreciate the ratings. [/quote]
yes, keep the updates coming Chad!
Quick update. I am 7 weeks out for my show and I am about 197. Losing weight gradually and right on target. Trying to come in around 190. Been on a 45c/45p/10f for 3 weeks and like the extra carb intake. Some people say this diet will make me hold onto fat because my fat content is so low but that has not been the case so far. I might up my fat intake the last 4 weeks but I am going to keep doing what I am doing and take about 25 g of carbs out a week with 1 refeed day. Here is the staple food right now. slow cooker chicken, basanti rice and green beans with spices. I also change it to turkey once per day. I have 3 liquid meals also. Will start posting pics when in a few more weeks.
[quote]truthandlife wrote:
Love this suggestion. Will do it this weekend. Thanks for the tip. [quote]Velvet Elvis wrote:
Had to laugh at the pooch sniffing around on the right side of that one pic - I do a similar mass food prep on weekends and Iām always tripping over my two dogs during it ā¦
A useful tip I picked up for cooking chicken might be of use to all you āpreppersā ā¦ I soak (marinate) my chicken breasts for a few hours (or overnight) in egg whites and corn starch. Basically fill up a shaker bottle with a carton of egg whites, add a large spoonful of corn starch, shake, and pour over the chicken before refrigerating.
Apparently this is a trick used by Chinese restaurants ( in lieu of using MSG) to make their chicken more tender ā¦ Itās intended to be used with stir fry chicken ( I use an electric skillet) so it doesnāt come out exactly the same - but it stays much more moist and tender, even after freezing.
The times Iāve forgotten this step or just blew it off Iāve always regretted it ā¦ It really does make a huge difference, and itās fairly simple.
Just something else for the ātoolboxā ā¦or anyone sick of dried up chewy chicken
Great thread OP - and great job! [/quote]
[/quote]
I really need to be this organised for my cooking, one of these days. Any chance of legs pics (just being nosey no particular reason) and perhaps another doggie pic 
Not a great leg pic but you might get an idea of what my legs looks like. This was legs back when I was 190 at about 6-7% bf.
Sounds like youāre right on schedule Chad, would love to see some progress pictures when you get a chance. Keep it up!