http://blog.bodybuilding.com/WFGuile Starting From Nothing and Pouring in Dedication Sun, 29 Nov 2009 06:59:00 +0000 http://wordpress.org/?v=0.32 http://blog.bodybuilding.com/WFGuile/2006/11/08/growing-growing/#comment-5394 Fri, 24 Nov 2006 23:23:10 +0000 http://blog.bodybuilding.com/WFGuile/2006/11/08/growing-growing/#comment-5394 Well, BBing is in many ways like Karate, it will take time and dedication to get there and the only bad genetics are the ones in which you might find yourself in the predicament of having to inject insulin every day for the rest of your life, or worse. And for the rest of us, there is only one way to go, eat, eat, eat, run, run, run, kata, kata, and more kata (and then from time to time kumite to graps a little of what life is all about), and of course, work out, work out, work out. So cheer up, work smart, heavy, and yes, chicken helps adding more protein to your diet :) Well, BBing is in many ways like Karate, it will take time and dedication to get there and the only bad genetics are the ones in which you might find yourself in the predicament of having to inject insulin every day for the rest of your life, or worse.
And for the rest of us, there is only one way to go, eat, eat, eat, run, run, run, kata, kata, and more kata (and then from time to time kumite to graps a little of what life is all about), and of course, work out, work out, work out. So cheer up, work smart, heavy, and yes, chicken helps adding more protein to your diet

]]> http://blog.bodybuilding.com/WFGuile/2006/11/06/training-eating/#comment-4648 Fri, 17 Nov 2006 06:42:30 +0000 http://blog.bodybuilding.com/WFGuile/2006/11/06/training-eating/#comment-4648 If you hate dry chicken, I got a tip for you.... 1st, thaw chicken Then, pre-heat a pan (example, 8X8 for one or two brests) with 2 or 3 tablespoons extra virgin olive oil. (just enough to coat pan bottom, and EVOO is healthier by a mile) . Preheat the pan, and oil, to 350. Get a can of Chicken broth or chicken stalk. Use about 1/8 cup per brest. Mix with bazel or parsley. When the oven\'s preheated, CAREFULLY place the chicken in the oil, which should be thin and fluid as water. It\'ll crackle and pop. If you do it slow, it wont splatter out of the pan. Brush chicken over with broth mixture. Cook for twelve minutes. Flip, brush, another 12 min. Place on heaping pile of Rice, Enjoy! If you hate dry chicken, I got a tip for you….
1st, thaw chicken
Then, pre-heat a pan (example, 8X8 for one or two brests) with 2 or 3 tablespoons extra virgin olive oil. (just enough to coat pan bottom, and EVOO is healthier by a mile) . Preheat the pan, and oil, to 350. Get a can of Chicken broth or chicken stalk. Use about 1/8 cup per brest. Mix with bazel or parsley. When the oven\’s preheated, CAREFULLY place the chicken in the oil, which should be thin and fluid as water. It\’ll crackle and pop. If you do it slow, it wont splatter out of the pan. Brush chicken over with broth mixture. Cook for twelve minutes. Flip, brush, another 12 min. Place on heaping pile of Rice, Enjoy!

]]>