Back in the Day
I often think back to my Gold’s Gym days. I can clearly remember a few very serious lifters – with some very serious dedication – sitting on equipment between sets eating from large containers full of egg salad, and drinking out of gallon water jugs.
Whether they were “off season” or not I couldn’t tell you, I didn’t give it quite that much thought. However, I definitely think it has something to do with why, to this day, I go through so many eggs. In fact, I know it does.
I was a gym neophyte, a newbie, the quintessential ectomorph striving for gains. The proverbial sponge I listened to any and everyone and their advice, a few ad nauseum, read everything I could, and ultimately learned to rely on good old trial and error. Lets call it, Applied Bodybuilding.
So, you wanna get big? Then your going to need to consume a lot of protein. We know this. Our muscles require it. We also know of the importance of protein to our overall growth and development. But how much? Standard advice has always been one gram of protein per pound of body weight. If you don’t want to take my word for it click here. To go for a serious bulk, plan on upping the ante to 1 – 1/2 grams per pound. Yes, that’s right. Everyday. If it sounds like a lot, it is.
Those bodybuilders had it right. And that was just their grams during their workouts. Then there were the post workout shakes.
The Good Egg
From my eBook All Four Burners: A Guide for Making Meal Prep Easier. On Sale
This is not the sweet pickle relish deliciousness that mom used to make for the pot luck (which I love) though I do believe it to be a serious contender.
Just be sure to wait until you are off of the workout floor to consume it. The management will appreciate it.
- 12 -16 eggs
- 1/2 of a medium size onion, diced
- 3 – 4 tbs mayonnaise, or more
- 2 – 4 tbs spicy, brown mustard
- Salt & cracked black pepper to taste
The Perfect Hard-boiled Egg
Submerge the eggs in a large pan of room temperature water and bring to a rolling boil. About 8 minutes. Boil for exactly 10 minutes.
Remove pan from heat and let sit for exactly 10 minutes more. Next, remove the eggs from the pan and submerge in a bowl of ice water. After about 5 minutes of cooling down, test one. Voila.
Combine all the other ingredients together well. Peel the eggs and roughly dice. (no need to get hairsplitting meticulous here) Fold the mixture into the eggs. I measure 4 eggs per container. 6 grams per egg x 4 eggs = 24 grams of pure protein per serving.
That Gold’s was an enormous cavern of a space. We were truly spoiled. The dumbbells stretched half the length of one side, and the leg area was the envy for miles around. Even during peak hours you rarely had to wait for a machine. And one more thing – it was clean – really clean.
Ripley would not have believed it, but the monthly membership was only $15. Ah, the good ol days. Any and everybody came and trained. I knew former bodybuilders, physique competitors, true gym rats, two CEO’s, and everyone in between. Gyms are communities, and there is something to be said for community. This was a cross-section of everyday folk just trying to get fit. I like that.
Aside from the customary self-absorbed knuckleheads, most everyone was supportive and had some knowledge and experience to share. I miss that old school environment.
Watching those bodybuilders eating all that egg salad got me very curious. After all, I’d always liked eggs. Growing up my father taught me how to make the perfect omelette – using water not milk. They also inspired me to learn everything I could about building muscle.
Again, if you don’t want to put your eggs in one basket and just take my word for it click here for a look at an egg-cyclopedia of info!
For more of my recipes:
“We are what we repeatedly do. Excellence then, is not an act, but a habit” – Aristotle