Barbecued italian sausage and bean salad is a high protein recipe to grow your muscles with.

Ingredients for Barbecued Italian Sausage and Bean Salad:

How to cook Barbecued Italian Sausage and Bean Salad
Preheat a greased barbecue plate on medium heat. Cook the italian sausages, turning occasionally, for 8 to 12 minutes or until cooked through. Transfer them on a board. Slice the barbecued italian sausages diagonally. Set aside for 15 minutes to cool. Meanwhile, cook some green beans in a saucepan of boiling water for 2 minutes or until bright green. Drain the beans and refresh them in cold water. Pat dry and allow to cool.

Combine all beans, tomatoes, parsley and barbecued italian sausages on a serving platter. Whisk oil, vinegar, salt and pepper in a small bowl. Whisk until well combined. Drizzle dressing over salad. You can serve this barbecued italian sausage and bean salad with crusty bread.

Girls, summer is comming and sometimes you have a lack of energy or your skin is not that firm, your body is not that pure, your complexion is not as you want it to be or you need to get rid of cellulite.

Am i right? I guess so, and in order to resolve these problems like lack of energy, ugly complexion, cellulite, purity of the body, lack in firmness and beauty of the skin, besides training you can try some great and easy cocktail (shake) recipes because you know that the body`s shape is made in the kitchen.

Summer Beauty Cocktail (shake) Recipes:

Enjoy your Summer Beauty Cocktail Recipes and i hope you resolved those: lack of energy, ugly complexion, cellulite, purity of the body, lack in firmness and beauty of the skin problems!

I went to school in a black short sleeve shirt and a colleague of mine told me:”Hey Johnny you`ve gone fat, look at your belly.”

Those words made me realise a thing, f*%k bulking and muscle mass, i`ve bulked enough and i waited for summer to come faster.
When summer came i`ve already had a plan in my mind with a strict diet and some basic exercises from P90X (i will talk about this program in a future post) and a bodybuilder routine.

Let the bulk (muscle mass) go away and say hello to a shredded body with lean muscle mass!

So let me explain my new workout and diet plan.
Diet Plan
I was used to eat unhealthy as i`ve told you in the previous parts, and that made me put a lot of fat along with the muscle mass.

I stopped eating:

I stopped drinking sodas too and it was hard, i`ve noticed that i was a sugar addict in some ways, but i was determined to have a shredded body and get some lean muscle mass.

I ate 5 times a day, every day for 3 months, meals that included: chicken breast (cooked in the oven, or grilled), lots of fruits (apples, oranges, bananas but after workouts because of the carbs, etc), dark rye bread (one slice per meal), a lot of tuna, oatmeal, boiled eggs, cheese, vegetables and generally healthy stuff. I drank 3-4 litres of water per day, and sometimes milk. Remember though bulking isn`t good if you don`t know the proper way to do it.

Workout
From P90X i got the ab workout, some diet advices and a few plyometrics exercises.
2-3 days a week i ran 1 mile to improve my cardio and in the same time i got a nice tan because i ran in the heat just wearing shorts when the sun was shinning to catch two rabbits in one shot.
I went to the gym 4 times a week and had a normal workout program:

In 3 months i got my body from 87 kg to 73 kg and i really was shredded. I got V- shape abs and it was nice to have a body like the models from GQ.

Bulk isn`t an option!

Ups`n Downs in Bodybuilding Part 4
Ups`n Downs in Bodybuilding Part 3
Ups`n Downs in Bodybuilding Part 2
Ups`n Downs in Bodybuilding Part 1

Quinoa has a lot of aminoacids and it`s cooked similar to rice.Quinoa is a grain grown in crops that has edible seeds and it is not a true cereal.

How to cook Quinoa

Ingredients for the Salmon Quinoa Salad

In a small bowl combine the chopped veggies with the cooked quinoa, mayo, salmon and salad dressing.

Prepare and preheat the grill. In a small saucepan, combine preserves, teriyaki glaze and lime juice and cook over low heat until it melts and combines, stirring frequently.

When ready to grill, rub the steak with jerk seasoning. Place it on the grill over medium heat 4-6 from coals. Cook for 12-18 minutes, turning once or twice and brushing with glaze during last the last 2 minutes of cooking time. Bring any remaining glaze to a rolling boil, boil for 2 minutes, and serve with steaks.

-1/4 cup (50 ml) extra-virgin olive oil
-1 tbsp (15 ml) grated lemon rind
-3 tbsp (50 ml) lemon juice
-1 clove garlic, minced
-1 tsp (5 ml) dried dill weed
-1/4 tsp (1 ml) each salt and pepper
-4 boneless skinless chicken breasts
Optional:
-8 lettuce leaves
-2 tomatoes

In a bowl, whisk together oil, lemon rind and juice, garlic, dill weed, salt and pepper. Add chicken, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.) Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes.

Top grilled chicken with lettuce and tomatoes, if desired.