Yea I got a weird tip for that. After your workout, take a ten minute shower. 60 seconds hot water, 60 seconds cold, alternate the full ten. Huge boost to recovery and mobility
I really gotta say, I love how holistic your fitness channel has become over the years. I'm glad we can move beyond the GOMAD mindset so many of us grew up with
Cooking is the hardest part of the lifestyle for many people. Most people look more forward to leg day than they do cooking for the day/week. It's intimidating for so many people, so it's good that there are people out there willing to help take some of the mystery out of it for them and make it look a little more doable.
It's not the cooking, it's the eating. I just can't eat 200 grams of protein and >3000 calories a day every day AND go about my day. If I train and eat what i'm "supposed to", thats all that's happening that day cause i'm going to spend the rest of the day with extreme ITIS or outright feeling like shit.
Unironically, leg days are the days I look forward to the most, because they are the hardest, but yes, maintaining a well-balanced diet as a weightlifter is the hardest part I usually fail to do, although I've taught myself how to cook, I just can't get enough calories. Funny thing is people usually praise my physique, but I am very certain my current physique is such a small percentage of what I could achieve. Typical sign of having the common gym guy curse, I will probably just feel forever small.
@@standarddeviation7963 Yeah, not gonna lie...I had a few weeks of proper intake and holy smokes I was maybe at 2300cal and still felt STUFFED after every meal.
Similar to what someone else already said, Alan taught me how to do my main 3 compounds in high school, and now he’s teaching me how to reasonably cook as an adult, thanks man
Great job with your son helping cook! Both my kids have been cooking since they could toddle into the kitchen. We lift , cook, do homework and play together. Thanks for teaching us all so much!
Good on you jobert. My kids are 3 and 6. Got them in the kitchen. They love it. I love that they love it. Might be the day we workout together. If not, that's okay.
Those recipes look amazing! I love your videos and your tips are all helpful. Question for you... have you ever tried Next Level Diet? I got custom muscle-building meal plan from them and I love it.
Aside from quality of life appliances (like rice cooker / InstantPot), having a whiteboard to write out my meals for the week has been so helpful. Definitely helps me stay more focused on what I do and do not need while at the grocery store.
Great recipes. I do the "protein+side dish+ vegetables" scheme as well. But do grocery shopping and cooking a little differently. Buy 2-3 kg of whatever lean meat is on sale and a bunch of veggies. Buy brown rice and whole wheat pasta in bulk whenever it's on sale. Cut up all the meat into bite-size pieces, season and cook it all. Cut up all the vegetables, mix them together in a large bowl. Cook a whole bag of rice or pasta. Store these in separate containers in the fridge, and take one portion of each for every meal. Use different dressings and sauces for variety. This way i only have to cook and clean twice a week instead of every day.
@@pedrog5846 The raw meat usually has an expiration date on the packaging, and the cooked meat will last for 3-4 days in the fridge. Same for the cooked pasta or rice. I´ve had extreme cases when i ate leftovers that sat in the fridge for over a week, i haven´t gotten food poisoning yet. Veggies are different - harder vegetables like carrots, cabbage or celery last longer but soft ones like lettuce or cucumbers can go bad quickly.
Super easy tip for searing anything in a pan fish or steak or chicken. Make sure its dry first of any water moisture, a simple pat down with a paper towel is what i usually do. This ensures the small moisture between the pan and meat doesnt form a vapor barrier. It also limits spattering as the oil wont spray as much.
Pretty little guide .... very handy Alan :) Just one tip for the salmon, its quite fatty fish, no need for oil on the pan, or maybe just a drip or two, and always fry the side with skin first, that will let out the fats, and it will cook nicely in its own fat ;)
A good tip for better roasted potatoes, especially the mini gold ones is to cut them and let them soak in water for 15-20 min.....takes the starch out of the potatoes and they crisp up in the oven much better.
You are just so great, first you taught me how to deadlift, squat and overhead press and now you will even give me new ideas what to cook for myself during college. This is of really big help to me as a student (3rd semester, geology), although it will probably take another year before I am able to sustain this lifestyle. During my first year, I could manage to cook maybe once a week and it was usually such an amount that I could eat it for 3-4 days almost, now I usually cook main meals twice a week (smaller portions, so it can maybe take me through 3 days at maximum) and due to having pretty insane wednesdays, I also prepare some quality breakfast for that day (pancakes, scrambled eggs on million ways, etc.). Good thing to note is that I have school for 4 days, so I spend almost 3 days at home. What I'd really love is to learn how to bake some simple pastry. (a bit to show off myself to girls :D, but also because I am on a gluten free diet due to being a celiac and man, that stuff is expensive)
One of the most well rounded individuals to exist today also happens to share their well roudnedness with all of us. For free. For years in a row. Makes me feel lucky
Damn I always forget that "throw stuff into a pan and roast in the oven" is a convenient option and instead end up standing beside the stovetop. I'm definitely having some teriyaki chicken next week, thanks Alan.
My cooking changed when I invested in a set of good pantry staples, like spices, powders, and shelf stable sauces. Yes, it's an upfront investment, but these things basically last forever and, with some creativity, you can make about 90% of any dish you're craving if you have the right fresh ingredients. Most dishes, at the end of the day, are just a protein with a seasoning, sauce, or marinate of some kind
OMG, I literally haven't watched any of Alan's vids for roughly a year & I come back and he's looking like a he transformed from a powerlifter to a athlete 😯
Honestly really appreciate this video. I suck at grocery shopping because i always stick to recipes which are too complicated to memorize. Thinking of it in terms of protein / carb / fiber is so simple i feel stupid and can’t believe they don’t teach this in school.
This is such a full loop video for me - I started watching you around the Chanko Nabe video, and have made that for years. Now, your kitchen and camera work is like a cooking channel! Thank you for the great recipes.
Love it, man! I've dropped 35 pounds on my way to 15%-ish body fat following mostly strict keto, but vids like this will definitely help once I hit maintenance.
@@robertlevy4613 I'm reading it and it sounds great (and has some conditioning and some volume in the bench and DL) I'm going to do some training to gauge my starting RPEs this week and kick-off in the next one
@@MollymaukT Yeah definitely use the Barbell Medicine programs. RPE is the one of the keys to reducing injury risk in your training. Too many people end up getting injured using Starting Strength stuff because Mark Rippetoe thinks RPE is nonsense so people end up pushing themselves too hard in the gym every single session and they break. Once you finish the Beginner Prescription, barbell medicine has a bunch of templates that you can follow after and they are well worth the money.
I have literally forgotten you for the past 2 yrs brother, glad you are doing good and so cute little fella hanging around! Best Regards Allan, thank you for uploading such a useful content for us, the viewers!
Hey Alan, I had to come back to this video and say thankyou. With your advice I make a great dinner every night, and eat the extra serve for lunch the next day. Simples. No more meal prepping for 6 days and eating leftovers for a week. This is so much easier and much more enjoyable.
This video should be required viewing for anybody in high school. As silly as it seems like a home education class or shop class or economics class, it will help in the long run if you take it.
Using a microwave for your rice /potatoes/ and greens (same nutritional value), and using a broiler for most your meats will cut your cooking time in half. And broiled steak/chicken/hamburgers etc are better than pan fried unless your using cast iron. I used to bake everything also, but havent even thought about it since ive been broiling.... I'll usually do 4 pounds of chicken thighs at a time. Season them on a baking sheet, little oil, under the broiler for 5 mins flip, 5 more mins.... Throw your rice in a bowl with water, microwave it for 3 mins while ur chickens broiling. Done. I usually make fresh rice for each meal since its only 3 mins. Same for potatoes. Stab it a few times and through it in the microwave for 4:30.
I allways do two meals together-something in an owen where you don´t really need to take care of it that much and something on a pan. I mostly do quick things in owen anyway-salmon, chicken livers, trout or sometimes meatballs. You roast chicken breast, grounded beef or pork tenderloin pieces in process and voila, you have two different things to eat.
Pork tenderloin is one of my favorite meat cuts! My suggestion, take a plastic foil, season the tenderloin with salt, pepper, onion and garlic powder and wrap the tenderloin in the foil and leave it in the fridge for at least 24h, more is better. One hour prior to putting it on the grill, unwrap the tenderloin, put mustard on it and some small amount of vegetable oil and leave the meat to warm up on room temperature and then grill away
Costco is a great place to get ingredients too, especially if you have some freezer space - I like to pick up bags of individually packed salmon fillets, and big bags of broccoli that each have 4 - 1lb packages in them to cook up. Obviously things like rice and pasta you can get in bulk there too...
ALAN!!! That teriyaki marinade is the TRUTH. I put it on everything these days. Chicken. Veggies. Throw a bit in some rice that needs something? Too easy. Tooooo easy!
Very nice. I like to just dedicate a big block of time to cooking a whole lot of food and then freezing it in separate containers. So it's food that can freeze and be reheated well. Then I just make sure there's always lots of stock in the freezer. When it gets a bit low, or if one of the types of meals gets a bit low, I cook a bunch more of it and add that to the stock. I like that it's one block of cooking time, the food lasts for ages in a freezer, there's always a selection of meals to just heat up whenever. There's no extra food laying around that you don't know what to do with, you know exactly how much of everything you need and you use it all. Plus you can still also cook other food that you then immediately eat (and have fridge left-overs), that's not going to affect anything with freezer food. So maybe one could do that for 1-2 meals a day, but then have the rest be covered with the food in the freezer. Also if you have a microwave at work, it makes packing lunch very easy and nutritious. Or you could have some freezer food that you can dethaw in the fridge the day before, that is good to eat when it's fridge-temperature.
Pro tip Alan when cooking the chicken thighs, you actually do want the thick sugar teryaki sauce for marinade. The sauce caramelizes when cooked in the oven, try it out 450* F for 45 min turning them over half way
I make a dry brine aged chuck roast and eat on that for a week. Have a protein shake, some milk or some eggs if I get hungry. Don't even need to think about it anymore it's so simple. I occasionally throw pork shoulder into the slow cooker and cook that for 24 hours and then pan fry it as needed. Lasts about a 4 days. Just toss in some sour cream on my serving and good to go.
As much as I loved the long hair (reminded me of my younger self) and the long beard (reminds me of me now lol) I gotta admit, this is a better look for you 👍
@@divinecomedian2 Rinsing rice removes dirt, dust, debris, and bugs, it also removes excess starch, resulting in grains that are more separate when cooked.
Semper Fi, brother. I haven't come across your videos for a while. You've leaned quite a bit. Congrats and thanks for continuing to make great content.
Thank you for this. I have a hard time managing calories in/out without a calorie calculator. I've been "bulking" for 9 months now because i hated calorie counting. Been doing it for 2 years and finally felt so free not having to count... But now i've gained unnecessary weight and more strength.. Mixed feelings about the trade-off.
Alan's coach, Austin Baraki, has a method for bulking, cutting or maintaining without having to count calories. I had to sift through the barbell medicine forums to find it. Search 'Dr. Baraki food intake tracking? barbell medicine forums' and you'll find it. It's a pretty simple method and its a great alternative to counting calories for the rest of your life. Personally, I don't think i could count calories for the rest of my life. It just interferes too much with trying actually live and enjoy life lol If I was a pro athlete or something then I'm sure I would do it, but I'm just a normal dude trying to be healthy, get stronger, build some muscle. Hope that helps!
I heared that when you eat a lot of rice you need to be careful with arsenic. A tip is to not let the rice soak up all the water but instead put it in cooked water for 15 min. and filter it. That gets rid of a good amount of arsenic. Obviously arsenic levels in rice are being controlled and for "normal" levels of rice consumption arsenic is not a problem. However, in our sport(s) eating tons of it is common and that may very well push you above whats healthy.
Love the vid and all the info in it, just a small tip, wash your rice!! A few rinses through some water clears up a lot of the nasty dirt or whatever could be left in the bag from the producer :)
Slowly and steadily making it to the top of my favorite “influencer.” Normal people foods and a perfect compromise between measuring your “non-stick food spray” guys and McDonalds.
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Alan has shown me how to low bar squat, deadlift, press, and bench. Now my boy is showing me how to survive alone. Love ya brother
I'm afraid to ask but where's the wife?
@@untitled6391 don’t be afraid. There’s no woman in the picture….YET
@@victorjimenez7213 I was asking about Alan lmao
@@untitled6391 why the fuck would you ask him where Alan's wife is
He showed me how to eat ass!
You are a great human being Alan. Thank you for existing
I second this
I thirdond this!
I fourthond this
I fifthond this
Thanks guys
Pro tip for the salmon... Cook it about 90% skin side in the pan and 10% on the other 👍🏻
I had a mini heart attack when he started on the flesh ^^'
@@GrinGalet972 😂👍🏻
@@GrinGalet972 same😅
Thank you, you're doing God's work.
Next video: How to clean your house after training without getting fatigue.
That's what we call cardio.
How to wake up not tired 😂
Yea I got a weird tip for that. After your workout, take a ten minute shower. 60 seconds hot water, 60 seconds cold, alternate the full ten. Huge boost to recovery and mobility
😂
YES! This is much needed, I keep telling my gf that I need recovery so I can’t do any work in the house, but it’s super not effective on her :(
I really gotta say, I love how holistic your fitness channel has become over the years. I'm glad we can move beyond the GOMAD mindset so many of us grew up with
Cooking is the hardest part of the lifestyle for many people. Most people look more forward to leg day than they do cooking for the day/week. It's intimidating for so many people, so it's good that there are people out there willing to help take some of the mystery out of it for them and make it look a little more doable.
i usually cook my food during my off or early in the morning since i work late but whatever works for you guys.
It's not the cooking, it's the eating. I just can't eat 200 grams of protein and >3000 calories a day every day AND go about my day. If I train and eat what i'm "supposed to", thats all that's happening that day cause i'm going to spend the rest of the day with extreme ITIS or outright feeling like shit.
Unironically, leg days are the days I look forward to the most, because they are the hardest, but yes, maintaining a well-balanced diet as a weightlifter is the hardest part I usually fail to do, although I've taught myself how to cook, I just can't get enough calories. Funny thing is people usually praise my physique, but I am very certain my current physique is such a small percentage of what I could achieve. Typical sign of having the common gym guy curse, I will probably just feel forever small.
@@standarddeviation7963 Yeah, not gonna lie...I had a few weeks of proper intake and holy smokes I was maybe at 2300cal and still felt STUFFED after every meal.
must be a bit easier for guys like you who will cook
Similar to what someone else already said, Alan taught me how to do my main 3 compounds in high school, and now he’s teaching me how to reasonably cook as an adult, thanks man
Trimmed beard look is legit dude. You have been amazing content for so long. Thank you.
Great job with your son helping cook! Both my kids have been cooking since they could toddle into the kitchen. We lift , cook, do homework and play together. Thanks for teaching us all so much!
right? start the good habits early!
you sound like a great father!
@@ghxstyn Thanks man! Trust me, I have my flaws but I love my kids and do my best for them. What more can a dad do, right?
Good on you jobert. My kids are 3 and 6. Got them in the kitchen. They love it. I love that they love it. Might be the day we workout together. If not, that's okay.
A truly important subject. Most people have no clue how to grocery shop, especially young people. Thankyou for the content!
Those recipes look amazing! I love your videos and your tips are all helpful. Question for you... have you ever tried Next Level Diet? I got custom muscle-building meal plan from them and I love it.
Lol
I already feel better and I’m less than a minute in. I struggle with grocery shopping as I never learned from my parents. Thank you for this.
Aside from quality of life appliances (like rice cooker / InstantPot), having a whiteboard to write out my meals for the week has been so helpful. Definitely helps me stay more focused on what I do and do not need while at the grocery store.
This is the best meal video on TH-cam. I've watched hundreds and all they've done is confused me. Alan did it right.
Great recipes. I do the "protein+side dish+ vegetables" scheme as well. But do grocery shopping and cooking a little differently. Buy 2-3 kg of whatever lean meat is on sale and a bunch of veggies. Buy brown rice and whole wheat pasta in bulk whenever it's on sale. Cut up all the meat into bite-size pieces, season and cook it all. Cut up all the vegetables, mix them together in a large bowl. Cook a whole bag of rice or pasta. Store these in separate containers in the fridge, and take one portion of each for every meal. Use different dressings and sauces for variety. This way i only have to cook and clean twice a week instead of every day.
I'm really new to cooking, but how long can the lean meat be left refrigerated? Won't the pasta go bad too?
@@pedrog5846 The raw meat usually has an expiration date on the packaging, and the cooked meat will last for 3-4 days in the fridge. Same for the cooked pasta or rice. I´ve had extreme cases when i ate leftovers that sat in the fridge for over a week, i haven´t gotten food poisoning yet. Veggies are different - harder vegetables like carrots, cabbage or celery last longer but soft ones like lettuce or cucumbers can go bad quickly.
Incredibly helpful, especially as a person that cannot cook all that well. Really appreciate the walk through.
Super easy tip for searing anything in a pan fish or steak or chicken. Make sure its dry first of any water moisture, a simple pat down with a paper towel is what i usually do. This ensures the small moisture between the pan and meat doesnt form a vapor barrier. It also limits spattering as the oil wont spray as much.
Make a video
Much love brother, this is the type of content a LOT of young Americans need.
Just hopped on TH-cam for the first time in a while. Had to do a double take when I saw Allan. He’s super skinny now
Pretty little guide .... very handy Alan :)
Just one tip for the salmon, its quite fatty fish, no need for oil on the pan, or maybe just a drip or two, and always fry the side with skin first, that will let out the fats, and it will cook nicely in its own fat ;)
A good tip for better roasted potatoes, especially the mini gold ones is to cut them and let them soak in water for 15-20 min.....takes the starch out of the potatoes and they crisp up in the oven much better.
You are just so great, first you taught me how to deadlift, squat and overhead press and now you will even give me new ideas what to cook for myself during college. This is of really big help to me as a student (3rd semester, geology), although it will probably take another year before I am able to sustain this lifestyle. During my first year, I could manage to cook maybe once a week and it was usually such an amount that I could eat it for 3-4 days almost, now I usually cook main meals twice a week (smaller portions, so it can maybe take me through 3 days at maximum) and due to having pretty insane wednesdays, I also prepare some quality breakfast for that day (pancakes, scrambled eggs on million ways, etc.). Good thing to note is that I have school for 4 days, so I spend almost 3 days at home. What I'd really love is to learn how to bake some simple pastry. (a bit to show off myself to girls :D, but also because I am on a gluten free diet due to being a celiac and man, that stuff is expensive)
I am an adult and I still feel lost in the grocery story.
Trying to find my mum ever since I was 11.
She's in my room
@@urgamecshk sad bro. Treat her well :(
One of the most well rounded individuals to exist today also happens to share their well roudnedness with all of us. For free. For years in a row. Makes me feel lucky
Frozen vegetables are cheap, quick to cook, and don’t spoil. Fresh is great, just worth keeping in mind if you’re intimidated by it.
Still providing quality content while not selling shit. Love it. Thanks for helping me improve my quality of life.
Damn I always forget that "throw stuff into a pan and roast in the oven" is a convenient option and instead end up standing beside the stovetop. I'm definitely having some teriyaki chicken next week, thanks Alan.
My cooking changed when I invested in a set of good pantry staples, like spices, powders, and shelf stable sauces. Yes, it's an upfront investment, but these things basically last forever and, with some creativity, you can make about 90% of any dish you're craving if you have the right fresh ingredients. Most dishes, at the end of the day, are just a protein with a seasoning, sauce, or marinate of some kind
OMG, I literally haven't watched any of Alan's vids for roughly a year & I come back and he's looking like a he transformed from a powerlifter to a athlete 😯
An airfryer is awesome, I have not used my oven in 6 months. I could have a single burner stove and an airfryer, that's it.
Haven't watched in a couple of years, click this and there's only 2/3 of you now. NICE!
Great video! I try to avoid carbs from pasta, potatoes and rice and just eat meat and vegetables. I get my calories from daydrinking already
Lmao, good move. gotta try that one
Avoiding pasta, potatoes, and rice should be a no brainer for fitness people. I'll never understand why so many think rice is necessary.
@@patriarchyenjoyer69 it's not necessary but it's good
@@cvo223 So is booze.
You people drink alcohol but don’t eat potatos ?lmao
Thanks,Alan, long time viewer here. I don't comment often but I have to thank you for how simple but intelligent this advice is.
Love how is kept simple, healthy and not just rice and chicken for almost every meal and not afraid to season the food
I now am intimately familiar with the Thrall family dishware. Great video Alan.
Haven’t lifted conventionally in 3 years, but I keep following. Love the running and lifting combo vids.
Honestly really appreciate this video. I suck at grocery shopping because i always stick to recipes which are too complicated to memorize. Thinking of it in terms of protein / carb / fiber is so simple i feel stupid and can’t believe they don’t teach this in school.
This is such a full loop video for me - I started watching you around the Chanko Nabe video, and have made that for years. Now, your kitchen and camera work is like a cooking channel! Thank you for the great recipes.
I love this guy, he's a REAL dude. Straight to the damn point
Thx for the work and dedication in making our lives better Allen. Always appreciated! ❤
I'm surprised your family has a new meal every day! When I was a kid, we would eat like 2-4 days of the same meal.
Please explain how it is?
Love it, man! I've dropped 35 pounds on my way to 15%-ish body fat following mostly strict keto, but vids like this will definitely help once I hit maintenance.
I’m a grad student who begun Starting Strenght a month ago (starting the power cleans tomorrow) I’ll definitely add this recipes to my meal prep
Do yourself a favour and do a different routine. Good luck with the cooking!
Go use the Beginner’s Prescription from Barbell Medicine. Starting Strength is garbage
@@robertlevy4613 I'm reading it and it sounds great (and has some conditioning and some volume in the bench and DL) I'm going to do some training to gauge my starting RPEs this week and kick-off in the next one
@@MollymaukT Yeah definitely use the Barbell Medicine programs. RPE is the one of the keys to reducing injury risk in your training. Too many people end up getting injured using Starting Strength stuff because Mark Rippetoe thinks RPE is nonsense so people end up pushing themselves too hard in the gym every single session and they break. Once you finish the Beginner Prescription, barbell medicine has a bunch of templates that you can follow after and they are well worth the money.
@@robertlevy4613 first day done. 3x8 deadlift with increasing RPE was hell, but the best kind of hell.
I have literally forgotten you for the past 2 yrs brother, glad you are doing good and so cute little fella hanging around!
Best Regards Allan, thank you for uploading such a useful content for us, the viewers!
I just moved out to my own place at 18 so I really needed this thanks
Hey Alan, I had to come back to this video and say thankyou.
With your advice I make a great dinner every night, and eat the extra serve for lunch the next day. Simples.
No more meal prepping for 6 days and eating leftovers for a week. This is so much easier and much more enjoyable.
This is quality content! This is so underrated when it comes to staying fit, having this knowledge makes everything so much easier.
Throwing gym terms within a food video is such gymbro vibes, love it
awesome seeing u cook with ur boy, i always really enjoyed cooking with my parents when i was young :^)
Really loving the videos, especially the lift & run challenges and now here food prep. It’s so relatable and practical. Keep them coming!
Costco lamb chops cut the rack into individual pieces, season quickly. Throw in the over 400f 20 minutes. Perfection.
You are a diamond in the fitness youtube .
Both detailed and simple 10 years old can cook this ❤
This is exactly what I've been looking for
Man! This is by far one of the best videos , for meals prep, and it looks to me , to enjoy with family.
Great advice!! I reckon it's vital to be able to eat whole foods as the main part of your diet. Also, your kid is adorable. Thanks Alan!
A note on sesame oil - it will smell up your kitchen for a day or two, which isn't necessarily a bad thing, but make sure you're using that fan.
This video should be required viewing for anybody in high school. As silly as it seems like a home education class or shop class or economics class, it will help in the long run if you take it.
Using a microwave for your rice /potatoes/ and greens (same nutritional value), and using a broiler for most your meats will cut your cooking time in half. And broiled steak/chicken/hamburgers etc are better than pan fried unless your using cast iron. I used to bake everything also, but havent even thought about it since ive been broiling.... I'll usually do 4 pounds of chicken thighs at a time. Season them on a baking sheet, little oil, under the broiler for 5 mins flip, 5 more mins.... Throw your rice in a bowl with water, microwave it for 3 mins while ur chickens broiling. Done. I usually make fresh rice for each meal since its only 3 mins. Same for potatoes. Stab it a few times and through it in the microwave for 4:30.
Please keep nutrition/ recipe videos coming!
The sauce you use for your pasta and meatballs can make a big difference. I would recommend seeking out a sauce without added sugar as sugar=calories.
Great vids and so down to earth. Thank you.
I allways do two meals together-something in an owen where you don´t really need to take care of it that much and something on a pan. I mostly do quick things in owen anyway-salmon, chicken livers, trout or sometimes meatballs. You roast chicken breast, grounded beef or pork tenderloin pieces in process and voila, you have two different things to eat.
Feels weird to see you without beard, I like seeing your videos man. Great job
Solid gold, even for those of us who know our way around the kitchen
I wish I'd had this video back when I was in my 20s! It took me way too long to learn most of this. Haha. Great video!
Pork tenderloin is one of my favorite meat cuts! My suggestion, take a plastic foil, season the tenderloin with salt, pepper, onion and garlic powder and wrap the tenderloin in the foil and leave it in the fridge for at least 24h, more is better. One hour prior to putting it on the grill, unwrap the tenderloin, put mustard on it and some small amount of vegetable oil and leave the meat to warm up on room temperature and then grill away
Love a long marinade
the longer, the better
Costco is a great place to get ingredients too, especially if you have some freezer space - I like to pick up bags of individually packed salmon fillets, and big bags of broccoli that each have 4 - 1lb packages in them to cook up. Obviously things like rice and pasta you can get in bulk there too...
The Kirkland brand frozen veg is extremely good. Not sure if US Costco has it, but there's a broccoli salad kit in the UK that is AMAZING
ALAN!!! That teriyaki marinade is the TRUTH. I put it on everything these days. Chicken. Veggies. Throw a bit in some rice that needs something? Too easy. Tooooo easy!
Very nice. I like to just dedicate a big block of time to cooking a whole lot of food and then freezing it in separate containers. So it's food that can freeze and be reheated well. Then I just make sure there's always lots of stock in the freezer. When it gets a bit low, or if one of the types of meals gets a bit low, I cook a bunch more of it and add that to the stock.
I like that it's one block of cooking time, the food lasts for ages in a freezer, there's always a selection of meals to just heat up whenever. There's no extra food laying around that you don't know what to do with, you know exactly how much of everything you need and you use it all.
Plus you can still also cook other food that you then immediately eat (and have fridge left-overs), that's not going to affect anything with freezer food. So maybe one could do that for 1-2 meals a day, but then have the rest be covered with the food in the freezer.
Also if you have a microwave at work, it makes packing lunch very easy and nutritious. Or you could have some freezer food that you can dethaw in the fridge the day before, that is good to eat when it's fridge-temperature.
Your little boy is sooooooo stinking cute!!!! I’m happy to see you have a beautiful little family. Wishing you guys all the best 💕
Hey Alan, I'm a huge fan of beards (I also got one) but I have admit you look so much better with this style.
The jazz sax background music in Alan's videos means it's time to learn about nutrition/cooking
i remember watching your cooking video years and years ago where you made some roasted potatoes. I'm glad to hear the same background music here.
Been doing this since I started training, it makes you buy only what you need and can save you money aswell.
I appreciate how Allan never comes off condescending
Pro tip Alan when cooking the chicken thighs, you actually do want the thick sugar teryaki sauce for marinade. The sauce caramelizes when cooked in the oven, try it out 450* F for 45 min turning them over half way
Alan's OG cooking music, reassuringly nostalgic
That Tenderloin looked Godlike
Thanks Alan my first meal I ever made myself was your ultimate bulking breakfast from 6 years ago lol
I made the vegetables from the salmon meal to go with the chicken from the stir fry meal. My whole house loved it!
I love this video, sometimes I don't know what to meal prep anymore & this gave me some ideas. Thank you!
My weakest area - diet. Thanks for the simple to follow concepts!
Jeesh your boy is getting big. Time fly’s.
Dang I've been a subscriber since his Mountain Man breakfast video and I feel like I just subbed yesterday. Time flies!
I make a dry brine aged chuck roast and eat on that for a week. Have a protein shake, some milk or some eggs if I get hungry. Don't even need to think about it anymore it's so simple. I occasionally throw pork shoulder into the slow cooker and cook that for 24 hours and then pan fry it as needed. Lasts about a 4 days. Just toss in some sour cream on my serving and good to go.
As much as I loved the long hair (reminded me of my younger self) and the long beard (reminds me of me now lol) I gotta admit, this is a better look for you 👍
that green glass is dope
Amazing video, please do more of these, thank you!
Excellent video on meal prep Alan, the only thing I can add is to wash your rice very well before cooking it.
Why's that? I never wash mine.
@@divinecomedian2 Rinsing rice removes dirt, dust, debris, and bugs, it also removes excess starch, resulting in grains that are more separate when cooked.
Caesar salad is very nutritious. Its made with romaine lettuce which is a lot more nutrient dense than iceberg
Alan has helped me so much to stick to a training schedule! These meals look delicious!!
Thanks for the tips dad
Semper Fi, brother. I haven't come across your videos for a while. You've leaned quite a bit. Congrats and thanks for continuing to make great content.
Thank you for this. I have a hard time managing calories in/out without a calorie calculator. I've been "bulking" for 9 months now because i hated calorie counting. Been doing it for 2 years and finally felt so free not having to count... But now i've gained unnecessary weight and more strength.. Mixed feelings about the trade-off.
Alan's coach, Austin Baraki, has a method for bulking, cutting or maintaining without having to count calories. I had to sift through the barbell medicine forums to find it. Search 'Dr. Baraki food intake tracking? barbell medicine forums' and you'll find it. It's a pretty simple method and its a great alternative to counting calories for the rest of your life. Personally, I don't think i could count calories for the rest of my life. It just interferes too much with trying actually live and enjoy life lol If I was a pro athlete or something then I'm sure I would do it, but I'm just a normal dude trying to be healthy, get stronger, build some muscle. Hope that helps!
I heared that when you eat a lot of rice you need to be careful with arsenic. A tip is to not let the rice soak up all the water but instead put it in cooked water for 15 min. and filter it. That gets rid of a good amount of arsenic.
Obviously arsenic levels in rice are being controlled and for "normal" levels of rice consumption arsenic is not a problem. However, in our sport(s) eating tons of it is common and that may very well push you above whats healthy.
I'm loving your new look, dawg. 👍
Love the vid and all the info in it, just a small tip, wash your rice!! A few rinses through some water clears up a lot of the nasty dirt or whatever could be left in the bag from the producer :)
Actually, a great video. Thanks!
And that produce!! Looked great!
Slowly and steadily making it to the top of my favorite “influencer.” Normal people foods and a perfect compromise between measuring your “non-stick food spray” guys and McDonalds.
Pro tip: use a mallet to flatten out your chicken, helps cook the chicken a little more even