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 By: David Robson
As bodybuilders, it is important all our nutritional needs are met on a daily basis. For many, this often means the same old chicken and rice, potatoes and steak, stored in containers and eaten whenever one's schedule demands the next two to three hourly feeding. As dull and boring as this may sound, it is reality for bodybuilders around the world. However, it does not need to be so. With a little imagination and flair, the most drab meals can be transformed into masterful creations, which taste great and look fantastic. With a few simple ingredients, and a sense of adventure, one can eat like a king, or queen, every day. All it takes is some planning and the right guidance. But where to look for such guidance? look no further. Fortunately, Bodybuilding.com has secured the expertise of two of the best fitness chefs in the business, Alejandro Quiroga and Joe DiAngelo. These men, who also happen to be bodybuilders and personal trainers, spend much of their time preparing some of the most magnificent dishes seen in the New York area.
Today, they have for us grilled chicken asparagus rolls with pea puree. Not only does this meal look and taste great, but it is also perfect for the bodybuilder as it is high in protein and low in fat. Enjoy!
   Click Image To Enlarge. Alejandro Quiroga & Joe DiAngelo.
Once the chicken breast is washed, trim fat. Cut chicken into two to four thin slices, depending on how thick you would like your roll to be. Alejandro usually cuts the chicken breast into three slices. Put chicken slices in the container, add the salt and pepper, mustard and honey. Let it marinate for 25 minutes. Give the asparagus a quick wash. Snap off tough ends of asparagus and remove scales with vegetable peeler. Place one slice of turkey bacon on each slice of chicken breast. Place one asparagus stick on the top and start rolling it (see photo). Once the roll is ready, use a couple of wooden picks to secure the turkey bacon - ensure the picks are placed in such a way the chicken meat maintains its shape around the roll (refer to the photo). You can grill rolls than for seven minutes on the electric grill at 375 degrees, or bake them for 25 minutes at 375 degrees.
 Click Image To Enlarge. Grilled Chicken Asparagus Rolls You can store the rolls in the fridge and every time you need protein, just eat a couple (cold or hot). these are perfect for bodybuilders on the go, who enjoy classy food. Alejandro usually makes these to store in the fridge, and eat as snacks wherever necessary.
Hey guys. This puree is so simple to make and tastes superb with chicken rolls.
Once the peas are strained, put them into a blender with the sour cream and olive oil. Blend for two to three minutes. Stop blender before adding salt and garlic. Blend again for one minute, until the puree is smooth. This puree can be kept in the refrigerator for five days, and you can freeze it up to three months. This puree is for the guys who do not like dry food so much and want a gourmet taste. As you can see in the photo, you can put one tablespoon of puree on the plate, and place over it one or two chicken asparagus rolls. Hope You Enjoy These Meal Ideas: About Joe: Joe is a certified personal fitness trainer and nutritionist located in Manhattan, New York. He also works as a fitness/celebrity chef and lectures on the benefits of healthy eating. As a trainer, Joe's specialty is designing customized training programs and working one on one with people until all their fitness goals are achieved. His success rate is among the best. Joe previously competed as an elite swimmer. About Alejandro: Alejandro is a New York based ISSA certified personal trainer who has successfully trained over 200 people, and continues to get excellent results for those who choose him as their fitness expert. As a bodybuilder, Alejandro won the 2000 East Coast Middleweight title. He stays in amazing shape today. Alejandro also specializes in preparing nutrition plans, and, like Joe, works as a fitness/celebrity chef. Recommend this article to a friend by e-mail here!
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Ingredients ( For 2 Rolls ):
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