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Amateur Bodybuilder Of The Week: Scott Is Encased In Muscle!

QHow did your bodybuilding journey begin?

I became interested in lifting during my sophomore year of high school. I was enrolled in a small Nebraska school that had a bullying problem. After I received a good beating, I decided to get in shape.

I was mentored by gym owner, Kevin Poppe, and fellow student, Mitch McCloskey. They taught me lots and I started focusing my efforts to become bigger and stronger. In a year, I went from 110 to 150 pounds. I also moved to a different state and became interested in powerlifting. I quickly became obsessed with building a stronger bench, squat, and deadlift. After competing in a few USAPL competitions and earning state records in the squat and deadlift, I set powerlifting aside to continue my bodybuilding journey.

I spent the next few years doing bulk and cut diets. At one point, I became an unhealthy 250 pounds and added a significant amount of fat. I became an ISSA certified personal trainer, worked for a few local gyms for six years, and opened my own training studio.

I kept telling myself to compete but didn’t because of my insecurity and uncertainty that I’d be too small, undefined, and wouldn’t look the part.

In 2013, I hired a local prep team, 316fit, to help me compete. I started my diet in March at 197 pounds and competed at 165 pounds a few months later. I placed first in my weight division and second overall at the NPC Heartland Classic in Oklahoma City, Oklahoma.

Cool Fact

Scott lost his eye at 11 months old due to retino blastoma, which contributed to his lack of athleticism and increased desire to prove people wrong!

What workout regimen delivered the best results?

The best training regimen I found has been a simple 5/3/1 program that steadily improves bench press, military press, squats, and deadlifts utilizing different percentages over four weekly micro cycles.

What nutrition plan fueled your body?

What supplements gave you the greatest gains?

“Bodybuilding is appealing because you are never done and can always improve.”

How did your passion for bodybuilding emerge?

I’m not a fan of team sports and am not exceptionally athletic. I love that bodybuilding is an individual sport. Bodybuilding is appealing because you’re never done and can always improve.

What or who motivated you to be a bodybuilder?

My biggest motivator is to think of the people who told me I’d never get anywhere lifting. When I first started exercising, I told a few people what I wanted to accomplish and they said it would never happen. I wanted to prove them wrong and show that I have tenacity and willpower to stick through trials and tribulations. Now that I’ve competed, I want to continually improve and show people that I’m unstoppable with a set a goal in mind.

Where did you go for inspiration?

On days when I felt dejected and exhausted from the lack of carbohydrates and nutrients, I watched bodybuilding DVDs for motivation. There are lots of videos on YouTube that I have on queue if I need a boost. I like to follow other lifters on the Bodybuilding.com forums for inspiration and motivation. I look back at my pictures from the beginning for motivation to keep pushing ahead.

“I want to continually improve and show people that I’m unstoppable with a goal in mind.”

What are your future bodybuilding plans?

My plans for the future are to take time off and build muscle before competing. I learned lots during competition preparation. Having a prep team look at my nutrition and tailor it to me was huge. After a hiatus, I plan to compete in a bigger show and see where it goes from there. I would enjoy my love for bodybuilding to eventually help me develop a fitness-based career.

What is the most important bodybuilding tip?

Start with the basics. Compound movements build the most muscle in the shortest period of time. I don’t believe there’s a need for anything crazy or confusing.

Who is your favorite bodybuilder?

My favorite bodybuilder is Dusty Hanshaw. I’ve followed Dusty for years and watched his career flourish into a full-blown enterprise. He makes staggering improvements and I cannot wait to see him earn a pro card. It’s been amazing to watch someone start from the bottom and grind to the top. That type of tenacity is what a bodybuilder needs to get to the top.

How did bodybuilding.com help you reach your goals?

I utilized Bodybuilding.com when I became interested in the sport and haven’t stopped. The forums are the most resourceful place I found because of the interaction between like-minded individuals. The training videos on Bodybuilding.com are fantastic.

Scott’s Top 5 Gym Tracks

  1. “In My Blood” by Black Stone Cherry
  2. “Soulcreek” by Black Stone Cherry
  3. “Hurricane” by Theory Of A Deadman
  4. “Crawling” by Linkin Park
  5. “Giving In” by Adema
Contest History
  • 2013 NPC Heartland Classic – 1st Place Light Heavyweights, 2nd Place Overall
Thanks
  • To Jared Ragsdale and Lucas Woods at 316fit for the competition prep guidance.
  • To my trainers, Carla Jecha and Patrick Cowan, for putting up with my mood swings during competition prep.
  • To my amazing girlfriend, Alexandra Wilson, for painting me with Pro-Tan eight times for the competition.
  • To my amazing clients and family who constantly kept me positive while dieting.


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About The Author

Our Amateur Bodybuilder of the Week has the extraordinary qualities to endure the pain and discipline of bodybuilding. Of course, he/she also…

Original article: 

Amateur Bodybuilder Of The Week: Scott Is Encased In Muscle!

Posted in Bodybuilding, Diets, Exercises, NutritionComments Off on Amateur Bodybuilder Of The Week: Scott Is Encased In Muscle!

<div id="DPG" webReader="30.5385587863"><p>Gone are the days of plain toast triangles and jam for breakfast. Oatmeal? Think bigger. Omlettes? Branch out. Pancakes? Think more protein-packed. Enter: protein quiche. Quiche is a great way to pack a golden crust with your favorite fillings, whether they're sweet or savory, and really take advantage of the incredible, edible egg.</p><p>For this healthier take on the original, I swapped a butter-filled crust with a simple alterative. I created this crust using only three ingredients: <a href="http://www.bodybuilding.com/store/protein-powder.html">unflavored protein powder</a>, almonds, and egg whites. I kicked it up with a bit of seasoning: some salt, white pepper, onion granules, and paprika. I then filled the quiche with a combination of egg whites, cilantro, and smoked salmon. I finished the whole thing off with three dollops of mascarpone. The result was simply delicious! So delicious, in fact, that you have to try it for yourself.</p><p>Ready to give my powerful protein quiche a whirl? Here's the recipe:</p><p><img src="images/2014/ask-the-protein-chef-quiche-image.jpg" width="560" height="373"/></p><ul class="dpg-list"><li>1/2 cup of <a href="http://www.bodybuilding.com/store/plantprotein.html">Pea Protein Powder</a>, unflavored<br />(could sub with <a href="http://www.bodybuilding.com/store/source/brownrice.html">Rice Protein Powder</a> but not Whey or Casein)</li>
<li>1/4 cup of ground <a href="javascript:nutrientpop('12061')">Almonds</a></li>
<li>1/2 cup of <a href="javascript:nutrientpop('1124')">Liquid Egg Whites</a></li>
<li>Seasoning to taste</li>
</ul><ol class="dpg-list"><li>Blend the above ingredients until you get a sort of dough.</li>
<li>Press your dough onto a quiche pan with your fingers. Make sure you cover the bottom and sides of the pan with the dough. Then, stick it in the oven at 325 F (around 160 C) for about 15 minutes, or until it's cooked through.</li>
</ol><ol class="dpg-list"><li>Pour your filling of choice into the crust. I just whipped 1 cup of egg whites with 4 oz of smoked <a href="javascript:nutrientpop('15076')">salmon</a>, a handful of cilantro, some salt, and a bit of <a href="javascript:nutrientpop('2028')">paprika</a>. The filling is really up to you. You can use whole eggs with <a href="javascript:nutrientpop('7028')">ham</a> or <a href="javascript:nutrientpop('10123')">bacon</a>, <a href="javascript:nutrientpop('11457')">spinach</a> and <a href="javascript:nutrientpop('1037')">ricotta</a>, <a href="javascript:nutrientpop('11821')">red pepper</a> and caramelized <a href="javascript:nutrientpop('11282')">onion</a>, or <a href="javascript:nutrientpop('1009')">cheddar</a> and <a href="javascript:nutrientpop('11090')">broccoli</a>. Make your own wacky combination or stick to the classics! When it comes to filling your protein quiche, the sky's the limit.</li>
<li>While optional, I finished my quiche off by adding three dollops of mascarpone. Ricotta or another soft, creamy cheese would work too. After all, nothings better than diving into a quiche filled with pockets of creamy, cheesy goodness.</li>
<li>Bake the whole thing at 375 F (around 190 C) for 15-25 minutes or until your quiche is cooked through. Let it cool before slicing.</li>
</ol><div class="nutrition-facts" webReader="7"><p>Nutrition Facts<br /><span>Serving Size 1/4 pie<br />(Recipe yields 4)</span></p><p>Amount per serving</p><p>Calories 111</p><p>Total Fat<span>4g</span></p><p>Total Carbs<span>2g</span></p><p>Protein<span>17g</span></p></div><p><img src="http://www.bodybuilding.com/fun/images/2013/printable-logs-pdf.png" class="c10"/><a href="http://www.bodybuilding.com/fun/docs/2014/protein-quiche.pdf">Protein Quiche</a> PDF (332KB)</p><div class="c12"><a href="http://www.bodybuilding.com/store/protein-powder/the-cookbook-protein-pow.html"><button class="bbButton primaryAction c11"><a href="http://www.bodybuilding.com/store/protein-powder/the-cookbook-protein-pow.html">Go Now</a></button></a></div><br class="c13"/></div><div class="padded-content article-content mod-about-the-author" id="article-about-author" webReader="41.3287037037"><h4 class="article-section-header">About The Author</h4><div class="ata-left-column" webReader="6.74698795181"><div class="ata-author-name"><a href="http://www.bodybuilding.com/fun/anna-sward.html">Anna Sward</a></div><div class="author-gradient-button"><a href="http://www.bodybuilding.com/fun/anna-sward.html">VIEW AUTHOR PAGE</a></div><p class="ata-author-summary">Anna's passion for exercise and nutrition inspired her to create proteinpow.com while she was still in the last year of her Ph.D. program.</p></div><div class="ata-right-column"><div class="ata-author-image-frame"><a href="http://www.bodybuilding.com/fun/anna-sward.html"><img src="images/2013/writer-anna-sward-sig-new.jpg" alt=""/></a></div><div class="ata-view-all-articles-link"><ul class="bb-chevron-list bold-type"><li><a href="http://www.bodybuilding.com/fun/anna-sward.html#articles" class="bold-type">View All Articles By This Author</a></li>
</ul></div></div></div>

Ask The Protein Powder Chef: Do You Have A Recipe For Protein Quiche?

Gone are the days of plain toast triangles and jam for breakfast. Oatmeal? Think bigger. Omlettes? Branch out. Pancakes? Think more protein-packed. Enter: protein quiche. Quiche is a great way to pack a golden crust with your favorite fillings, whether they’re sweet or savory, and really take advantage of the incredible, edible egg.

For this healthier take on the original, I swapped a butter-filled crust with a simple alterative. I created this crust using only three ingredients: unflavored protein powder, almonds, and egg whites. I kicked it up with a bit of seasoning: some salt, white pepper, onion granules, and paprika. I then filled the quiche with a combination of egg whites, cilantro, and smoked salmon. I finished the whole thing off with three dollops of mascarpone. The result was simply delicious! So delicious, in fact, that you have to try it for yourself.

Ready to give my powerful protein quiche a whirl? Here’s the recipe:

  1. Blend the above ingredients until you get a sort of dough.
  2. Press your dough onto a quiche pan with your fingers. Make sure you cover the bottom and sides of the pan with the dough. Then, stick it in the oven at 325 F (around 160 C) for about 15 minutes, or until it’s cooked through.
  1. Pour your filling of choice into the crust. I just whipped 1 cup of egg whites with 4 oz of smoked salmon, a handful of cilantro, some salt, and a bit of paprika. The filling is really up to you. You can use whole eggs with ham or bacon, spinach and ricotta, red pepper and caramelized onion, or cheddar and broccoli. Make your own wacky combination or stick to the classics! When it comes to filling your protein quiche, the sky’s the limit.
  2. While optional, I finished my quiche off by adding three dollops of mascarpone. Ricotta or another soft, creamy cheese would work too. After all, nothings better than diving into a quiche filled with pockets of creamy, cheesy goodness.
  3. Bake the whole thing at 375 F (around 190 C) for 15-25 minutes or until your quiche is cooked through. Let it cool before slicing.

Nutrition Facts
Serving Size 1/4 pie
(Recipe yields 4)

Amount per serving

Calories 111

Total Fat4g

Total Carbs2g

Protein17g

Protein Quiche PDF (332KB)


About The Author

Anna’s passion for exercise and nutrition inspired her to create proteinpow.com while she was still in the last year of her Ph.D. program.

Jump to original – 

Ask The Protein Powder Chef: Do You Have A Recipe For Protein Quiche?

Posted in Bodybuilding, Diets, Exercises, NutritionComments Off on Ask The Protein Powder Chef: Do You Have A Recipe For Protein Quiche?


Paige Hathaway

19 hours 17 minutes ago

Tulum was such a magical place...
Tell me, Where have you always wanted to travel...?!

Paige Hathaway

1 day 19 hours ago

Chill Weekend Vibes 🔛🏝☀️🍹
COMMENT BELOW what you're doing this weekend!

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