first post

This blog is for all of my fellow meatheads out there that love to lift heavy things and eat in mass quantity. It is intended for anyone looking to up their mass, get teh sik abz, or just be cock diesel strong and, it is also for the culinary disabled. I've spent years being confused about cooking, that is, until I just decided to start doing it. The recipes I share are meant for people who have very little time and or understanding of cooking... they're very easy... so easy, a meathead could do it. And lets be honest, if you can do a 16 week block periodization based on percentages of a perceived max or differentiate between which muscles are extending and flexing during a deadlift, then opening a can of beans shouldn't be very hard. I'm going to open your eyes to spices, easy to learn cooking methods, and ways to make food not suck so you can keep making people scratch their heads at the stupid things we do. So anyway, on to my first two, EASY, recipes...

Meathead's low-carb chili
12 oz. raw ground beef
1 can diced tomatoes (I prefer organic fire roasted)
Ground cumin
Salt

Yea, its that simple. You can do this in a skillet (thats a frying pan) or you can do it in a 2 qaurt sauce pan (what you would cook soup in). Turn the heat up to medium/medium-high (4 or 5 for electric ovens) and let it heat up a little... spray the bottom of the pan with some non stick spray (or olive oil if you're not counting calories or fat content) and when it starts to get hot, throw in the ground beef in crumbles. Wash your hands. Now, cook the ground beef around till most of it is brown, it doesn't have to totally brown, because it is still going to cook in the tomatoes. Throw some salt onto it too. Now that you have it browned, throw in the tomatoes. (At this point, you can either drain the excess liquid from the meat and the can of tomatoes, or you can keep it in there, it just depends on if you like your chili soupy or not) Throw in about a teaspoon of the cumin (Cumin is what makes chili smell like chili... its an awesome spice and I use it a lot now) Stir everything together and let it simmer until it's at a desired thickness (simmering makes a lot of the liquid evaporate). Make sure you stir it every couple of minutes so it doesn't burn. Pour into a bowl and eat. Ohh, and if its too bland, add some salt, or Sriracha... if you've never had Sriracha, then you need to really rethink your entire life. If thats too hot for you though.. go to the "ethnic" section of your grocery store and get some authentic mexican taco sauce... they don't add anything but the good shit.

Nutrition Data (using 95% lean ground beef)
560 calories
17grams fat
76 grams protein
18 grams carbs (3 grams fiber)
(carbs may be a little higher, depending on what type of seasonings you use)

Now, if you're not counting calories and you're trying to get as bulky as possible, here are a few things you can do to awesome it up.

1. When you're putting in the tomatoes, add in a can of either kidney beans or black beans.
2. When you're heating up the pan, you can throw in some diced onions and garlic.
3. Right before you add the tomatoes, throw in some bacon pieces... they're cheap and add some more protein.
4. Add some tortillas, cheese and sour cream into the mix

Easy chicken soup
9 oz. cooked chicken breast (about 12 oz. raw)
one cup of brown rice (cooked)
2/3 cup frozen peas
1 cup chicken broth
salt to taste

Ok, lets start off talking about the chicken. You can either buy it canned or cook it yourself, I find that while the canned version is easier, it tends to be a lot drier and harder to get down. Another option, that I love doing, is buying a rotisserie chicken and ripping it to shreds. (especially if you're not counting calories... just eat the skin while you're ripping it apart, because throwing the skin away should be some sort of crime punishable by death) If you're going to just buy some breasts to cook, get the thin sliced, they don't dry out as easy as whole breasts. Now, you've got your chicken (if you chose breasts, hand rip it apart to some bite size pieces)... throw the chicken, the cooked rice, and the broth into a soup pan. turn it on medium-high and bring it to a boil. Turn it down to low. Add some salt. Right before you turn it off, add the frozen peas and stir them in. They'll cook up almost instantly, so turn off the heat and transfer the ingredients to a bowl. Add some more salt if you need to. You're done.

Nutrition Data
Calories ~ 720
Fat~ 15 grams
Protein~85-90 grams
Carbs~ 56 grams (about 8 grams fiber)

These numbers can vary depending on what type of broth you use, the chicken, and rice.. but thats pretty accurate. You can add more vegetables as needed... putting frozen veggies in at the end is a great way to save time and cash, plus, they're usually fresher than regular produce. If you get feisty, you can use cut up steak or pork too. Hope you enjoyed!