☣☣ ALPHA GAINZ NON SPONSORED HEAVY HITTAZ LOG ☣☣

bighulksmash said:
Invalid Link Removed hey buddy yeah I'm playing with my son right now usually I play online if you have PS4 you can either inbox me your screen name or look me up shark balls is my name
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NHL17 beta was sick, thinking about getting PS plus to play it on. Don't have a paid subscription at the moment.
 
Hulk...we want more nudes. You gotta show this great work you are doing. I put my fat azz up, so did HGP. I know you are gonna show us a change.

Also, you got some killer threads. They roll so much it is a full day job just keeping up with you. I don't know how you do this. I want you to know I support you and I am proud of you for getting your sh1t in line. I am impressed. If I am not on here posting a lot it is only because you are hard to keep up with and I am reading as fast as I can!
 
HIT4ME said:
Hulk...we want more nudes. You gotta show this great work you are doing. I put my fat azz up, so did HGP. I know you are gonna show us a change.

Also, you got some killer threads. They roll so much it is a full day job just keeping up with you. I don't know how you do this. I want you to know I support you and I am proud of you for getting your sh1t in line. I am impressed. If I am not on here posting a lot it is only because you are hard to keep up with and I am reading as fast as I can!
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Yeah definitely I will upload some pictures on Tuesday that should give me enough time to pump up and burn off all the pizza today because I ate that pizza like I was a cop in a donut shop.
 
I just put 3 new videos on YouTube the link is in my profile under my About Me section it is under a Facebook link but you'll very clearly see it says youtube.com
 
bighulksmash said:
Yeah definitely I will upload some pictures on Tuesday that should give me enough time to pump up and burn off all the pizza today because I ate that pizza like I was a cop in a donut shop.
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You lucky bitch in bulk mode.
 
HIT4ME said:
You lucky bitch in bulk mode.
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I'm far from bulking bro it's called recomposition I'm turning the muscle under the fat into visible muscle and burning the fat off so it's not covering the muscle anymore so far so good but I'm about to seriously speed up the process because I'm finally in week 2 week 3 we know that the pro hormones really kick in so you know how that goes do or die in that situation pick up the doses highest possible and enjoy the ride because I guarantee it'll feel like falling off a cliff with no parachute
 
bighulksmash said:
I'm far from bulking bro it's called recomposition I'm turning the muscle under the fat into visible muscle and burning the fat off so it's not covering the muscle anymore so far so good but I'm about to seriously speed up the process because I'm finally in week 2 week 3 we know that the pro hormones really kick in so you know how that goes do or die in that situation pick up the doses highest possible and enjoy the ride because I guarantee it'll feel like falling off a cliff with no parachute
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bighulksmash said:
Wait a minute wait a minute wait a minute wait a minute is there such thing as a half-ass bulk? Because that's more like what I'm doing
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Call it what you want. I want some pizza.
 
And the videos I just uploaded there is no music playing the lights are on I am not driving in a car and you can see and hear me very clearly so it's not going to be like One Night in Bangkok where I'm blasting rap music and talking **** to the police as they drive by like the last video
 
I eat pretty much the same thing day in and day out. Except the weekends. It is not 100% garbage, but my only real goal is to get my protein in haha
 
bighulksmash said:
WTF brooooo ....im the fat ass here ;) recipes now pls :lol:
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Ok lol. Here's what I have off the top of my head

Chicken Carbonara - Makes about 4 full servings depending on amount of chicken & bacon used.

1 lb boneless skinless chicken breast
1/2 lb bacon
8-10 portobello mushrooms (sliced)
1 lb penne protein pasta (can be bought at walmart next to regular pasta)
1 bottle Bertolli Carbonara sauce (1 bottle per lb of pasta)
3 tbsp oil (can use whichever you prefer for cooking)

1 frying pan
1 saute/regular pan
1 small pot
1 big pot


1. Prep
Dice chicken breast into bite size pieces. Grab frying pan and put 3 tablespoons of oil (up to 5 if its a bigger pan) for the chicken. Grab a saute pan (regular pan) for bacon. Put sauce in small pot on low heat (2 out of 10). Grab a Boil 6 or so cups water for the pasta in big pot. Slice mushrooms into normal bite size slices (about 2 mm thick).

2. Once water is boiling, put 1 lb pasta in. Don't cover.
Put diced chicken in frying pan and cook till brown on medium heat (6 out of 10). Make sure it's cooked all the way through but don't let it get crispy on the outside if possible. Cook bacon in saute pan like you normally would. Once bacon is cooked, place on multiple paper towels to dry. Wipe off excess oil if needed. Once chicken is done, place in a bowl and put to the side.

3. Place mushrooms in the frying pan used for the chicken and cook on medium-low heat (4 out of 10). They just need to get warm and take on a light brown color. Once bacon is dry to the touch, chop/crumble it all (think bacon bites). Drain water from pasta through a colander (or whatever works). Put pasta back in big pot and put on medium-low heat (4 out of 10). Put chicken, bacon, mushrooms and sauce in with pasta. Cook another 5 or so minutes.

4. Eat.
 
Brandinooooo said:
Ok lol. Here's what I have off the top of my head

Chicken Carbonara - Makes about 4 full servings depending on amount of chicken & bacon used.

1 lb boneless skinless chicken breast
1/2 lb bacon
8-10 portobello mushrooms (sliced)
1 lb penne protein pasta (can be bought at walmart next to regular pasta)
1 bottle Bertolli Carbonara sauce (1 bottle per lb of pasta)
3 tbsp oil (can use whichever you prefer for cooking)

1 frying pan
1 saute/regular pan
1 small pot
1 big pot


1. Prep
Dice chicken breast into bite size pieces. Grab frying pan and put 3 tablespoons of oil (up to 5 if its a bigger pan) for the chicken. Grab a saute pan (regular pan) for bacon. Put sauce in small pot on low heat (2 out of 10). Grab a Boil 6 or so cups water for the pasta in big pot. Slice mushrooms into normal bite size slices (about 2 mm thick).

2. Once water is boiling, put 1 lb pasta in. Don't cover.
Put diced chicken in frying pan and cook till brown on medium heat (6 out of 10). Make sure it's cooked all the way through but don't let it get crispy on the outside if possible. Cook bacon in saute pan like you normally would. Once bacon is cooked, place on multiple paper towels to dry. Wipe off excess oil if needed. Once chicken is done, place in a bowl and put to the side.

3. Place mushrooms in the frying pan used for the chicken and cook on medium-low heat (4 out of 10). They just need to get warm and take on a light brown color. Once bacon is dry to the touch, chop/crumble it all (think bacon bites). Drain water from pasta through a colander (or whatever works). Put pasta back in big pot and put on medium-low heat (4 out of 10). Put chicken, bacon, mushrooms and sauce in with pasta. Cook another 5 or so minutes.

4. Eat.
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Sooo good
 
Hawaiian Chicken

1 lb boneless skinless chicken breast or 6 breasts
2 cans diced pineapple (the kind in pineapple juice NOT syrup, very important!!!)
3 bell peppers (assorted)
1 lb mozzarella cheese (shredded)
1 onion
5 tbsp oil
Montreal Seasoning - OPTIONAL but recommended

1 baking dish (atleast 3 inches deep)
1 frying pan
1 pot
aluminum foil



1. Prep
Preheat oven to 375 degrees. Take full chicken breast and cut slices 2/3 to 3/4 of the way through down the length of the breast (so it cooks the middle easier). Slice or dice all of the bell peppers and onion. Mix and set aside.

2. Brown chicken on frying pan (doesn't have to be cooked completely through but I'd recommend full cooking). Season chicken before cooking if your going to. Put bell pepper/onion mix in pot on low heat.

3. Once all the chicken is cooked, place in baking pan side by side. Open both cans of pineapple. Pour all of the juice over the chicken but leave the pineapple pieces in the can for now. Take the heated bell pepper/onion mix and spread evenly over the chicken. Cover with aluminum foil. Place in oven for 30 - 35 minutes @ 375 degrees.

4. After 30 -35 minutes, take out the baking dish. Spread 1 lb mozzarella evenly over eveything. Place back in oven until melted (about 5-6 minutes). Once cheese is melted, take baking dish back out of oven. Spread the pineapple pieces on top of the cheese. Place in oven (JUST UNTIL PINEAPPLE IS WARM).

5. Eat
 
:cool2:
Brandinooooo said:
Ok lol. Here's what I have off the top of my head

Chicken Carbonara - Makes about 4 full servings depending on amount of chicken & bacon used.

1 lb boneless skinless chicken breast
1/2 lb bacon
8-10 portobello mushrooms (sliced)
1 lb penne protein pasta (can be bought at walmart next to regular pasta)
1 bottle Bertolli Carbonara sauce (1 bottle per lb of pasta)
3 tbsp oil (can use whichever you prefer for cooking)

1 frying pan
1 saute/regular pan
1 small pot
1 big pot


1. Prep
Dice chicken breast into bite size pieces. Grab frying pan and put 3 tablespoons of oil (up to 5 if its a bigger pan) for the chicken. Grab a saute pan (regular pan) for bacon. Put sauce in small pot on low heat (2 out of 10). Grab a Boil 6 or so cups water for the pasta in big pot. Slice mushrooms into normal bite size slices (about 2 mm thick).

2. Once water is boiling, put 1 lb pasta in. Don't cover.
Put diced chicken in frying pan and cook till brown on medium heat (6 out of 10). Make sure it's cooked all the way through but don't let it get crispy on the outside if possible. Cook bacon in saute pan like you normally would. Once bacon is cooked, place on multiple paper towels to dry. Wipe off excess oil if needed. Once chicken is done, place in a bowl and put to the side.

3. Place mushrooms in the frying pan used for the chicken and cook on medium-low heat (4 out of 10). They just need to get warm and take on a light brown color. Once bacon is dry to the touch, chop/crumble it all (think bacon bites). Drain water from pasta through a colander (or whatever works). Put pasta back in big pot and put on medium-low heat (4 out of 10). Put chicken, bacon, mushrooms and sauce in with pasta. Cook another 5 or so minutes.

4. Eat.
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:bigok:
 
Keeping the 1 Andro and 4 andro at one milliliter each two times a day. I'm hoping to get as much growth out of this as possible. The stano caps I'm keeping it at 4 per day.
 
Brandinooooo said:
I can give you some suggestions and/or recipes if you want that have macros in mind.
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I am just now seeing this! I would like that a lot. My main problem is food on the weekends. We do a lot of stuff as a family and I don't really like to bog us down with my sht
 
ryane87 said:
200+ protein 180-200 carbs 100-120 fat

Convenience is the key....haha I appreciate whatever you come up with
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ryane87 FireTitan


Ok, Your pretty open to carbs which leaves you quite a bit of room for different foods. For convenience;

Whole Wheat Flatbread Gyro (400c/30p/23f/20c) - per serving (makes 3-4 servings)

1lb lamb/beef/chicken (300/26/21/0)
1 head lettuce (basically none)
1 package whole wheat flatbread (100/4/2/20)
1 onion (basically none)
1 teaspoon black pepper, salt, oregano, rosemary, thyme
Traditional Greek Seasoning
1 clove garlic
Tzatziki Sauce

1. Slice meat about 2-3mm thick and as long as possible. Dice onion. Mince garlic. Mix the spices together and add 1-2 teaspoon Greek seasoning (or however much you like for flavor). Prep and clean lettuce like usual.

2. Grab saute pan, add 2 tbs oil if its not non-stick. Put in the meat you chose and add seasoning sparingly so there's enough for all of the meat. Cook the meat until its cooked through.

3. Take the flatbread, add the seasoned meat, lettuce, onion and a little bit of garlic. Add Tzatziki Sauce.


I just buy the Tzatziki Sauce from the store. Never personally made it. But this recipe takes about 30 minutes total and makes 3-4 gyros that can be taken with and eaten later. You can always add more meat for more protein. I use Lamb because its high in protein and not much else. I use 2 lbs per 4 servings.
 
Brandinooooo said:
ryane87 FireTitan


Ok, Your pretty open to carbs which leaves you quite a bit of room for different foods. For convenience;

Whole Wheat Flatbread Gyro (400c/30p/23f/20c) - per serving (makes 3-4 servings)

1lb lamb/beef/chicken (300/26/21/0)
1 head lettuce (basically none)
1 package whole wheat flatbread (100/4/2/20)
1 onion (basically none)
1 teaspoon black pepper, salt, oregano, rosemary, thyme
Traditional Greek Seasoning
1 clove garlic
Tzatziki Sauce

1. Slice meat about 2-3mm thick and as long as possible. Dice onion. Mince garlic. Mix the spices together and add 1-2 teaspoon Greek seasoning (or however much you like for flavor). Prep and clean lettuce like usual.

2. Grab saute pan, add 2 tbs oil if its not non-stick. Put in the meat you chose and add seasoning sparingly so there's enough for all of the meat. Cook the meat until its cooked through.

3. Take the flatbread, add the seasoned meat, lettuce, onion and a little bit of garlic. Add Tzatziki Sauce.


I just buy the Tzatziki Sauce from the store. Never personally made it. But this recipe takes about 30 minutes total and makes 3-4 gyros that can be taken with and eaten later. You can always add more meat for more protein. I use Lamb because its high in protein and not much else. I use 2 lbs per 4 servings.
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Looks incredible!! I have made my own Tzatziki sauce before, and its actually really good. I just use a plain non fat greek yogurt base to start.
 
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