How to Create a Diet to Gain Muscle

How to Create a Diet to Gain Muscle

While we visit the gym for many reasons, one of the top purposes is hypertrophy or muscle building. Not only does muscle help us look good, it also contributes to fat burning and makes life easier by stabilizing the body’s joints. Weight-bearing exercises also improve bone density.

Yet building muscle isn’t as simple as picking things up and putting them down. A proper diet is required for your body to repair damage received during a workout, doubly so in the case of adding muscle.

For that, here are some great tips to implement into your regimen.

How Much and How Often Should I Eat?

Some of the first questions we tend are about how much food to eat and when to eat it.  Fortunately, science has the answers: according to a 2014 study in the Journal of Nutrition, it’s best to distribute protein evenly throughout your meals.

In general, 25-30 grams of protein per meal is a good goal to shoot for as an athlete. But there are some other key points to remember.

  • Consuming protein pre- and post-workout is important during the three to six-hour “window of opportunity.”
  • Failure to consume protein after damaging muscles can result in muscle loss.
  • Protein should be consumed before bed to avoid nighttime catabolism of muscle.

In fact, one of the best things to eat first thing in the morning or before bed is a sugar-free Greek yogurt. This will help stimulate anabolism while you sleep (the construction of new muscle) and prevent your blood protein levels from getting too low. If you go for a morning jog, eat after the jog.

Consuming Protein

There are many sources of protein, with some better than others. For instance, milk and its derivatives whey and casein are easily some of the best. Whey is high in leucine, an essential amino acid for building muscle (and a major limiting factor for those that don’t get enough). While it can be obtained in trace amounts through different plants, you may find yourself consuming excess calories.

Traditional staples such as chicken and fish are also good sources of protein, and in the case of fish, you’ll also be getting critical omega-3 fatty acids (one reason that salmon is the preferred fish). Nuts may also be used but generally tend to be higher in fats than in proteins, so be sure to read the label (peanut butter is surprisingly not the greatest choice).

Shoot for eating protein roughly every 3 hours. Protein powders are a good way to boost yourself on the go, but don’t avoid eating real meals. Remember to never skip breakfast, as it’s crucial in keeping your levels maintained (particularly after 6-8 hours of no protein consumption while sleeping).

Eating Carbs

Carbohydrates can be a sticking point for those trying to lose weight and build muscle. Aerobic exercises in particular demand more carbs than strength training, but you want to get the right kinds in either case.

Whole grain rice and pasta are great options for carb-loading, but should only be eaten by athletes pre-workout who are planning to sustain over 90 minutes of aerobic exercise. Those of us coming from office jobs to the gym needn’t consume tons of carbs and may even find the process counterproductive for losing weight and adding muscle.

One majorly overlooked area is the subject of carbs and sugars before bed. At all costs, you should avoid eating simple carbohydrates before sleep, as the spike in blood sugar stimulates the production of insulin which not only reduces your blood sugar but also reduces your blood protein. The combination results in actual loss of muscle while you sleep.

Tracking Your Diet

Keeping track of your diet doesn’t need to be in a composition notebook from Walmart. There are better options in apps for your phone or tablet; one of our favorites is MyFitnessPal, as you can add both foods and activities to its log. Fitness trackers such as Fitbit, Galaxy Gear, or the Apple Watch are exceptionally handy for cardio activities.

Healthy and Happy

Putting together an appropriate diet for muscle building will have lasting benefits. Besides helping keep that sexy look, you’ll avoid many chronic illnesses associated with muscle weakness and inactivity. Balancing your protein intake will help avoid muscle loss and promote growth.

Just be careful not to overdo things. Some athletes become overzealous in their protein consumption, which can lead to stone formation and kidney problems. Follow the simple steps above in conjunction with your personal trainer, doctor or nutritionist’s advice for maximum benefit and minimal risk.

About the Author: Diamond is a health enthusiast and technology specialist. One of her prime interests is in nutrition and how it can be used to better our lives, both recreationally and professionally.

Chocolate Bark Superfood

An indulgent yet healthy Christmas treat of dark chocolate bark topped with goji berries, pistachios and coconut
Serves: 4

PREP TIME: 10 MINS

COOK TIME: 3 MINS

TOTAL TIME: 13 MINS

INGREDIENTS:

  • 200g dark chocolate
  • ¼ tsp vanilla extract
  • 2 tbsp pistachios (shelled and halved)
  • 2 tbsp goji berries
  • 1 tbsp desiccated coconut

INSTRUCTIONS

  1. Line a dish with baking parchment. I used an 8x8in dish but you can use a smaller or bigger one depending on how thick or thin you want your bark to be.
  2. Sit a heat proof bowl in a pan of boiling water over a medium heat. Break the chocolate into small pieces, add to the bowl and stir continuously until it has all melted. Add the vanilla and mix well.
  3. Pour the melted chocolate into the parchment lined dish. Top with the pistachios, goji berries and coconut.
  4. Place in the fridge for 30 minutes or until the chocolate has set.
  5. Store in the fridge for up to 1 week.

 

Recipe from Myfussyeater.com

Herbed Lemon Garlic Chicken Skewers

Fresh lemon, herbs, and garlic come together in this fast and flavorful marinade.  Complemented with fresh and bright summer veggies in this amazing meal that is under 400 calories!

PREP TIME: 10 MINS

COOK TIME: 15 MINS

TOTAL TIME: 25 MINS

INGREDIENTS:

  • Marinade:
  • 1½ tablespoons finely minced garlic
  • 1 tablespoon fresh lemon zest
  • 4 tablespoons freshly squeezed lemon juice
  • ½ cup minced fresh herbs, I used a mix of basil, rosemary and oregano
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons extra virgin olive oil
  • Skewers:
  • 2 medium zucchini, cut into ½ inch slices
  • 1 large red bell pepper, cut into ¾ inch squares
  • 1 medium red onion, cut into wedges and then ¾ inch squares
  • 1¼ pounds boneless skinless chicken breasts, cut into 1 inch cubes
  • 1 lemon cut into wedges for serving

INSTRUCTIONS

  1. In a small bowl combine garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Set aside.
  2. Place cut vegetables in a zip lock bag and add 3 tablespoons of the herb marinade. Toss to coat. Place chicken in separate bag and add remaining marinade and toss to coat. Let sit in the fridge for at least 30 minutes and up to 4-6 hours.
  3. Preheat the grill to medium heat. Thread the skewers alternating with meat and vegetables. Lightly sprinkle with salt and pepper. Grill for 3-4 minutes and then flip. Continue to cook and flip when necessary until the chicken is cooked through to 165 degrees.
  4. Serve with lemon wedges and squeeze on top.

Makes 5 servings, serving size is 2 skewers

 Calories: 197  Fat: 7g  Carbs: 8g  Fiber 2g  Sugars: 4g  Protein: 26g

Recipe from The Recipe Critic

Pomegranate, Pear and Avocado Salad

This pomegranate, pear and avocado salad is full of delicious fresh flavors. And it’s perfect for the holidays!

Best Eats after a Workout

We all use a lot of energy during a workout, especially if it’s a tough one. To best replenish and nourish our body with what it needs after working so hard, is to feed it with the right stuff! Below are 5 tips to get the most out of your post workout meals:

 

  1. Protein is important after a workout; it helps repair and build the muscles that have been broken down during exercise. Protein shakes are quick and easy – check out our range of Protein available at reception.
  2. Eat Carbs. For our muscles to contract and work we use a source called ‘glucose’ in the form of ‘glycogen’ or rather what we store carbohydrates as in the body. In order to recover and rebuild the muscles after a workout, it is important to re-ingest some carbohydrates and top up our muscle glycogen levels. Try bananas – it’s quick absorbing and full of potassium.
  3. Don’t Binge! After a big workout it is natural to feel very hungry – you have just used a lot of energy and your body is giving you a sign it’s time to replenish. However just because you have worked hard and feel hungry doesn’t mean you get to eat whatever you want or however much you want- at least not if you want the BEST for your body. Make sure you keep your portion sizes under control and eat what your body needs rather than just the high caloric foods you may think you crave at the time.
  4. Drink Water. Even though it is important to hydrate before and during a workout, it is equally important to replace any water loss from exercise. It seems obvious and we have all heard the “8 glasses a day” tip before but it is common to forget to drink enough water. The body really does benefit from being adequately hydrated – water helps to make you feel energized, flush out toxins and improve your digestion.
     
  5. Eat Fruits and Veggies. They contain or help absorb necessary and natural sources of vitamins and minerals that the body needs for optimal function and performance.

 How many of these are you currently doing? Give them a try – these simple steps are all you need to ensure you are making the most of your training sessions!

 

Brain Foods

While leafy greens and fish serve as great sources of brain food, there are plenty of other foods to provide our thinking organs the power they need to keep ticking. So before you reach for the supplements or overdose on spinach, try filling up on some of these tasty bites that can fire up brainpower naturally.

Brazil nuts: What does mono-saturated fat plus magnesium equal? Apparently a healthy dose of brain food. A study found that brain boosting magnesium improved learning and memory, in turn improving overall cognitive function.

Avocados: They don’t just taste delicious; they’re great for the brain. Avocados are a monounsaturated fat, which contributes to healthy blood flow . . . And healthy blood flow means a healthy brain.

Blueberries: Blueberries are a fabulous source of antioxidants, which are not only good for aging skin but for your nervous system and brain health too. They are also an incredible boost to the aging brain, as they can help slow down the onset of cognitive problems frequently associated with age.

Lentils: Lentils provide the body with glucose and help to balance blood sugar levels while providing steady, slow-burning energy — all important for keeping the brain sharp.

Chia seeds: Chia seeds are a great omega-3 fatty acid source, and they contain more antioxidants than blueberries. This combination helps with communication between the cells in your brain.

Fish: Rich in omega 3s, fish can boost brain function. Studies show that eating herring, sardines, and wild salmon may be essential for memory, cognitive performance, and behavioural function. 

Coffee: Looking for an excuse to drink more coffee? A study from the University of North Dakota School of Medicine and Health Sciences found that a cup a day could help you stay sharp, as it may block the disruptive effects of high cholesterol linked to Alzheimer’s disease. It can also contribute to a healthy liver!

Spotted at fitness.popsugar.com

Chocolate Avocado Mousse

Enjoy this delicious dessert without feeling guilty! Super yummy and healthy, and only takes a few minutes to make.

Chocolate Avocado Mousse
Serves: 3 | Calories 103 per serving | Protein: 7.5g | Carbs: 10.5g | Fat 3.5g

Ingredients:

  • 2x Avocados ripe
  • 1x tablespoon raw cacao powder
  • 4x tablespoons Greek Yoghurt
  • Few drops of chocolate stevia (or normal stevia)

Place it all in a blender and mix well, place in the fridge.

Optional – sprinkle coconut flakes over it.

Basil, Tomato & Feta Cheese Pizza with a Cauliflower-Mozzarella Crust [Gluten-Free]

Crust Ingredients:

  • 2 cups cauliflower- grated
  • 2 whole eggs- lightly beaten
  • 1 cup mozzerella cheese- grated
  • 1 tsp dried Oregano
  • 1 tsp garlic (1 large clove- minced)
  • 1/4 tsp sea salt
  • olive oil

Toppings Ingredients:

  • pizza sauce- any favourite
  • mozzerella cheese- 1/2 cup
  • sauteed mushrooms with garlic
  • feta cheese- crumbled
  • cherry tomatoes- halved
  • basil- whole fresh leaves
  • parmesan cheese-for the finishing touch

Instructions:

  1. Preheat oven to 230 degrees and position rack in lower 1/3 of the oven.
  2. Shred 2 cups of cauliflower, spread cauliflower in cast iron skillet and cook on medium heat of 6-8 minutes
  3. Pull cauliflower out and let cool, once cooled, squeeze extra moisture out. 
  4. Mix cooled cauliflower, cheese, oregano. garlic, salt until blended. Stir in egg until combined.
  5. Lightly brush olive oil onto non-stick pan, spread crust mix out on pan about 22-25 cm
  6. Place crust in oven, bake 12-15 minutes, until crust is light golden brown
  7. Remove crust from oven, position rack in the middle and turn oven onto broil
  8. Arrange sauce on crust and spread to the edge, sprinkle a layer of mozzerella and add mushrooms/garlic, cherry tomatoes, feta cheese and basil as desired. Sprinkle additional mozzerella on top and finish with parmesan cheese and drizzle lightly with olive oil. 
  9. Return pizza to oven and broil until toppings are hot and cheese is melted.

Thai Pineapple Peanut Chicken Satay

There is peanut chicken satay and then there is the BEST Thai Pineapple Peanut Chicken Satay!  One sauce, tons of flavor, can be grilled or oven broiled, so you can love this explosion of flavor all year round. 

This is an great summer recipe that is quick and easy to prepare.

PREP TIME 20 mins

COOK TIME 10 mins

TOTAL TIME 30 mins

INGREDIENTS
  • 450 – 500 grams chicken (4-6 chicken breasts) chopped into bite size pieces
  • 1 fresh pineapple, chopped into 1 inch pieces
  • 3 tablespoons olive oil
  • 1/3 cup coconut milk (lite is fine)
  • 1/4 teaspoon cornstarch
  • 1/3 cup crunchy peanut butter
  • Thai Peanut Pineapple Marinade/Sauce
  • 1/3 cup pineapple juice
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1-2 teaspoons Asian hot red chili sauce
  • 1 teaspoon dry basil
  • 1 teaspoon ground garlic
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • Garnish (optional)
  • Freshly squeezed lime juice
  • Crushed peanuts
  • Green onions

INSTRUCTIONS
  1. MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together. Add 1/4 cup of this Marinade and 3 tablespoons olive oil to a large freezer bag along with chicken. Marinate in the refrigerator 1 hour up to overnight (the longer the better).
  2. TO GRILL: (Soak wooden skewers at least 30 minutes in water before grilling)
  3. When ready to cook, generously grease grill and heat to medium-high heat. Drain marinade from chicken and thread chicken and pineapple onto skewers.
  4. Grill on one side for about 5 minutes or until slightly charred. Flip and grill the other side until chicken is cooked through and slightly charred.
  5. TO OVEN BROIL: (Soak wooden skewers at least 30 minutes in water before broiling) Line a baking sheet with aluminum foil and lightly spray with non-stick cooking spray. Add the skewers in a single layer and broil, turning every 5 minutes until cooked through, about 10- 15 minutes depending on thickness of chicken.
  6. THAI PEANUT SAUCE: Add reserved Thai Peanut Pineapple Sauce to a small saucepan and whisk in cornstarch and coconut milk. Bring to a boil, reduce heat and simmer for 1 minute. Remove from heat and stir in peanut butter. Sauce/Dip should be thick but spreadable. If sauce is too thick, whisk in some coconut milk or water to reach desired consistency. If too thin, return to a simmer until thickened. Taste and add chili sauce, lime, brown sugar to taste.
  7. Brush grilled kebabs with Sauce and use remaining Sauce as a dip OR after brushing with Sauce, whisk in some water to thin Sauce and pour over chicken and pineapple with rice.
  8. Garnish with crushed peanuts, green onions and freshly squeezed lime juice (optional) and salt as needed.*
  9. Best served with rice.
 

NOTES
*The need or amount of salt greatly varies between peanut butters, so salt to taste.
**Total time does not include marinating chicken.

Recipe sourced from: carlsbadcravings.com

Paleo Raspberry Chocolate Truffle Pie

This decadent pie consists of a smooth raspberry-flavored chocolate truffle filing and a dark chocolate almond/pecan crust. This is truly an indulgence for that special occasion. 

Ingredients:

Crust
  • ½ cup raw almonds
  • ½ cup raw pecans
  • ½ cup Medjool dates (about 6 large dates), pitted
  • 3 tablespoons raw cacao powder
  • ½ tablespoon coconut oil, melted
  • ½ teaspoon vanilla extract
Raspberry Sauce
  • 1½ cup raspberries, frozen or fresh
Filling
  • 1 can (13.5oz) full fat coconut milk
  • 3 tablespoons coconut oil, melted
  • 1 cup chocolate chips
  • 1 tablespoon vanilla extract
  • ⅓ cup raspberry sauce

Instructions

Crust:
  • chop almonds and pecans in a food processor until coarse meal and place in a bowl
  • process dates in the food processor until they form a creamy paste
  • add date paste, cacao powder, coconut oil and vanilla extract to the bowl with the almonds and pecans and mix to combine all ingredients
  • pat the crust mixture onto the bottom of an 8-inch removable bottom pan lined with parchment paper.
Raspberry Sauce:
  • add 1 cup of raspberries to your food processor and pulse until smooth (if you are using frozen raspberries, let them thaw out completely first)
  • pour into a strainer set over a bowl, and gently press the raspberries to extract their juices
  • reserve ⅓ cup of the juice for the filling
  • mix the remaining ½ cup of whole raspberries into the sauce
Filling:

1. place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils 

2. remove from stove and mix in reserved ⅓ cup of raspberry sauce, chocolate chips and vanilla extract until the chocolate melts and everything is combined
pour filling over the crust and freeze overnight
3. remove from freezer, drizzle with raspberry sauce and serve

Recipe serves about 10 people. Store pie in the freezer.

Recipe sourced from: www.livinghealthywithchocolate.com