Olympic lifters/Crossfit workout and diet thread

LEAPup said:
For those of you who like beans, here's my classic that took years to perfect. No charge. Lol! Wish I had gone into the restaurant business...

Soak two pounds of pinto beans overnight. NO, don't buy canned beans! They're loaded with sodium, and I just don't like them. Easy isn't always better.

-Add 3.5 quarts water, and 16oz chicken broth to a large pot. I add 2TBS Extra Virgin Olive Oil to it, but you don't have to. If you're watching sodium, omit the chicken broth.
-Add beans
-Bring beans to a boil, and let them boil uncovered for 1 hour. Stir every 15mins or so to avoid sticking.
-Add one ham hock, or eight strips bacon if you can't find a ham hock at your store. No, I don't eat the ham hock. It's just there for flavor. I guess a person can eat the hock if they want. Some guys will strip the meat out part way through cooking so they can eat the stuff. Each to their own...

Now you'll start mixing up dry spices in a small bowl, and here's what you'll need:
-1 tsp sea salt
-1 tsp fresh ground pepper
- 1 tsp gourmet garlic powder (Or use 1tsp minced garlic, or 4-5 crushed garlic cloves. I prefer real garlic)
- 1 tsp gourmet onion powder (Or 1 large white onion diced, which is better imo, but if you want simplicity, stick with the powder. And remember, the garlic and onion powders should be gourmet. I use McCormick's organic if I'm too lazy to use the real deal.)
- 1 tsp cayenne pepper
- 2 tsp chili powder

Now the wet ingredients you'll mix in a separate bowl, or just pour in as I do:
- 2 tsp worcestershire sauce
- 2 TBS bbq sauce

At the one hour point, bring down the heat to a very slow boil for another 45 minutes, and stir every 15mins. After the 1hr 45min point, add in all dry spices, and wet ingredients, and stir. Turn down the heat, and simmer for another 20-25 minutes. You'll want to run your overhead vent to keep the house from smelling like a spice factory blew up the entire cooking process. Enjoy!

This 2lb recipe should give you numerous servings. And if you can't consume all of this in a week, freeze what you won't eat. You're getting protein, carbs, fiber, and yes, flavor.
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I normally wouldn't update a recipe I've used for years, but I'll have to admit, I don't like having to stand over a 5 gallon stainless pot and constantly stirring in order to keep the beans from burning. The above recipe came from my Grandmother, and no, she not only never held a job outside of a home with kids, she never drove a car. Lol! She had the time to stand and stir, IMO.

Anyhow, after trying a large white onion, a smoked ham hock, and crushed garlic cloves over the years, as well as recently, I'll have to say, not only can I, but my neighbors also tell the difference in what I'm about to lay out. Yes, I LOVE real garlic, and real onions in pan-fried stuff, grilled stuff, sauteed, etc., However, for this, I say trust me, and do this as outlined without deviation.

In a crock pot, which is easy cooking:
-add 2lbs of pinto beans after soaking them overnight, removing broken pieces, etc.,
-pour the beans into your crock pot, and cover with about 2" of water. This takes a large crock pot. If you have a small one, use 1lb beans, and cut the below ingredients in half, except for the sea salt, and make sure you have around 2" water covering the beans.
-add 1 tsp sea salt, and stir.
-Add eight pieces of bacon for a smoky flavor. YES, you will get saturated fat from this, so keep that in mind. This isn't a "healthy" choice. If you're pure clean, omit the bacon, and add 1tsp liquid smoke, which IMO is smart except for the sodium it contains.
-put crock pot on high for 3hrs, or low if you're leaving the house. On high for 3hrs, then low for the rest of the time is best imo, but low will be fine for those working outside of the house. Too long on high will usually result in "mushy" beans. Most of you can set your crock pot on low, then come home from work, and be exactly where you need to be.
-when the beans are done, or damned near lol, add:
1tsp sea salt
1 heaping tsp black pepper
1tsp cayenne pepper
2tsp chili powder.
I'm damned serious about the garlic and onion powders being gourmet. It makes a difference! Add 1tsp GOURMET garlic powder, and 1tsp gourmet onion powder. Stir gently.
-2tsp worchestershire sauce
-2TBS bbq sauce
Stir, then after 15mins serve.

And yes, it's ok to freeze what you don't eat. I'm finding that the beans taste even better after being frozen, which is another thread for another day.
 
LEAPup said:
I normally wouldn't update a recipe I've used for years, but I'll have to admit, I don't like having to stand over a 5 gallon stainless pot and constantly stirring in order to keep the beans from burning. The above recipe came from my Grandmother, and no, she not only never held a job outside of a home with kids, she never drove a car. Lol! She had the time to stand and stir, IMO.

Anyhow, after trying a large white onion, a smoked ham hock, and crushed garlic cloves over the years, as well as recently, I'll have to say, not only can I, but my neighbors also tell the difference in what I'm about to lay out. Yes, I LOVE real garlic, and real onions in pan-fried stuff, grilled stuff, sauteed, etc., However, for this, I say trust me, and do this as outlined without deviation.

In a crock pot, which is easy cooking:
-add 2lbs of pinto beans after soaking them overnight, removing broken pieces, etc.,
-pour the beans into your crock pot, and cover with about 2" of water. This takes a large crock pot. If you have a small one, use 1lb beans, and cut the below ingredients in half, except for the sea salt, and make sure you have around 2" water covering the beans.
-add 1 tsp sea salt, and stir.
-Add eight pieces of bacon for a smoky flavor. YES, you will get saturated fat from this, so keep that in mind. This isn't a "healthy" choice. If you're pure clean, omit the bacon, and add 1tsp liquid smoke, which IMO is smart except for the sodium it contains.
-put crock pot on high for 3hrs, or low if you're leaving the house. On high for 3hrs, then low for the rest of the time is best imo, but low will be fine for those working outside of the house. Too long on high will usually result in "mushy" beans. Most of you can set your crock pot on low, then come home from work, and be exactly where you need to be.
-when the beans are done, or damned near lol, add:
1tsp sea salt
1 heaping tsp black pepper
1tsp cayenne pepper
2tsp chili powder.
I'm damned serious about the garlic and onion powders being gourmet. It makes a difference! Add 1tsp GOURMET garlic powder, and 1tsp gourmet onion powder. Stir gently.
-2tsp worchestershire sauce
-2TBS bbq sauce
Stir, then after 15mins serve.

And yes, it's ok to freeze what you don't eat. I'm finding that the beans taste even better after being frozen, which is another thread for another day.
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Sent to the wife. She'll cook it this week and I will post a pic for proof, haha.
 
drownpruf said:
Sent to the wife. She'll cook it this week and I will post a pic for proof, haha.
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No pic necessary unless you want to. I'm sure the response will be very good. Again, you and I know bacon will add TONS of fat after cooking for 7-8hrs. If you don't want to go that route, I'd suggest a tsp of liquid smoke. I should be doing this myself, but can't get some of the old school shit out of my head being a WOP.
If you want to post a pic, I'm all for that, however. The above recipe has been tweaked to the point of perfection IMO. Perfection as far as pinto beans go...
 
drownpruf said:
SD the most hepatotoxic steroid I've ever seen, other than maybe Halo. I've always stuck to pharma, but I have a lifting buddy who was hospitalized for nearly two months after 50mg for a six-weeker. Of course the dose was insane. He was on a transplant list but slowly improved. I am a p*ss and stick to Anavar.
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What's sd?

When you say halo are you taking about halodrol or Halovar ?


I once ran an e-pol Halovar stack and it was insane. Gained 20 lbs in 30 days without any bloating and max's all jumped 20-25%. I was eating 7000 calories a day and not putting on any fat. But the shut down sucked and I got some joint issues from overtraining on cycle. It's was fun breaking plateaus while on but even running pct post cycle almost all gains faded.

Currently I take daily

Carnivor fruit punch protein
Ursolic acid
Alcar
Fish oil
Baby aspirin
Centrum energy vitamin
 
haha, not prohormones; Halotestin. You have got to run Clomid PCT for at least the length of the AAS cycle. You will typically give up more with orals than inj., but you have to do a PCT.

SD=superdrol
 
drownpruf said:
haha, not prohormones; Halotestin. You have got to run Clomid PCT for at least the length of the AAS cycle. You will typically give up more with orals than inj., but you have to do a PCT.

SD=superdrol
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Do you remember the Stenox tabs? Talk about taking the stage the right way! Ooh rah!
 
LEAPup said:
Do you remember the Stenox tabs? Talk about taking the stage the right way! Ooh rah!
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Yeah, I sure do. I've had one prize fight and I used 'em. I thought my heart was going to explode. I swore I would never do them again. Persistent ringing in the ears for six hours. Now I am happy with Var. I haven't done a cycle in a long time.
 
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