Best 6 Dinner Ideas for Bodybuilding


Many people avoid dinner, because they do not want to gain any weight. But, when someone is occupied with bodybuilding and making good physique, then the dinner is must – needed part of your diet. You will get the needed proteins and nutrients from the diet, which you have lost during your workout. You will make these meals in very quick time, and you will be satisfied with the taste.

Your good physique depends on your diet. It is important to add healthy foods, which have a lot of protein and vitamins, so you will be healthy and the way for your muscle making will be improved. Your health is in the first place. The healthy diet, rich in nutrients, vitamins and minerals, will help you to have more energy when you are doing the bodybuilding.

Dinner Ideas for Bodybuilding:

Below are given some dinner recipes, which you can make for your diet. They will help you to get the nutrients that you have lost during the workout. These dinner ideas are simple, so you can choose different food for each day. You should never ignore the dinner, because it will help you to be better after your workout. You will need enough healthy food, if you want to build your muscle mass. You will be handsome in very short time, due to the healthy food diet. Do not doubt to try some of the mentioned dinners in your diet.

  • Sweet potato burrito bowls:
Dinner ideas for Bodybuildings
Sweet potato burrito bowls

This is an easy dinner, which will take you 40 minutes to prepare, and it is planned for 4 servings. From this dinner, you will get 612 calories, 55 grams carbs, 50 grams protein and 21 grams fat. You need to heat 1 tablespoon canola oil in a skillet over medium heat. Then, put 2 sweet potatoes, which are previously peeled and shredded, in the pan. At the same time, add 2 cloves of minced garlic and ¼ teaspoon table salt in the pan. You should cook this mixture for 5 minutes; stir regularly, until potato shreds are tender.

Then, stir 4 cups baby spinach in it and remove the skillet from the heat. In a food processor or blender, blend this mixture together until it is nearly smooth. Also, add ½ cup reduced – fat sour cream, 1 avocado, 1 tablespoon of lime juice, ½ teaspoon of cumin and pinch of salt in it.

Then, you should put the sweet potato mixture in large serving bowls and top with 16 oz chicken breast, (that are cut into ½ inch strips), 15 oz can black beans (that are drained and rinsed), 1 cup of frozen corn kernels, 1/3 cup of sun – dried tomato and ¼ cup of diced jalapeño pepper. Top this recipe with avocado sauce and sprinkle on 1/3 cup cilantro and ¼ pumpkin seeds.

  • Beef and veggie skewers:

This type of dinner will take you 185 minutes to prepare it. It is for 2 servings, so you can share it with someone. From this type of dinner, you will get 740 calories, 21 grams carbs, 26 grams protein and 61 grams fat. You need to preheat grill to medium – high heat. You need to mince 4 cloves of garlic and mix them in ½ cup olive oil. Then, add ½ cup of lemon juice to the olive oil and garlic mixture, followed by 1 teaspoon of ground oregano and 1 teaspoon fresh rosemary.

Then, slice the 8 oz lean beef in small chunks. Then, chop 1 red bell pepper and 1 green bell pepper and 1 one red onion into small squares and toss them into a large bowl with the lean beef. Then, pour the marinade in the veggie and beef bowl mixture and mix it with a fork until it is fully coated. You should let to marinate to stay in the refrigerator for 2 – 3 hours. Then, place on skewers, alternating cubes of lean beef with bell peppers and onion. Put this mixture on the grill and cook it for 2 – 3 minutes per side. You should soak 8 bamboo skewers overnight.

  • Low-carb beef stew:

For this type of dinner, you need to spend 135 minutes cooking, and it is for 6 servings. From this dinner, you will get 223 calories, 15 grams carbs, 25 grams protein and 7 grams fat. You need to heat 1 tablespoon of avocado oil over medium – high heat in a large pot. Then, add 20 oz beef (which you have chucked for stews and cut into cubes) in the pot, until it is browned on all sides. The, set the plate aside. Then, add ½ cup chopped onion, 8 oz sliced mushrooms and 2 cloves minced garlic and cook until onions are tender.

Then, sprinkle with ¼ cup all – purpose flour and stir to coat evenly. Then, add 8 fl oz red wine and scrape the bottom of the pot to remove any browned bits. Then, add back beef, and 2½ cup chopped carrots and let the simmer for another 30 – 40 minutes, until veggies are tender. You can serve it hot or cold and divide between meal prep containers to enjoy the rest of the week. This type of dinner can stay in the fridge up to one week or in the freezer up to one month.

  • Flank and greens:

From this type of dinner, you will get 547 calories, 12 grams carbs, 76 grams protein and 22 grams fat. This dinner will take just 20 minutes of your time, and it is planned for 2 servings. You need to heat the stove top to medium and spray the skillet with non – sticky spray. You need to cut 1½ flank stead into cubes or strips. Then, chop 16 whole asparagus spears into bite – sized bits.

You should put the steak and asparagus into the skillet and cook until the steak becomes brown. When the steaks turn brown, then turn off the heat and cover the skillet. After 3 – 5 minutes, pour the ingredients in a bowl and add just 1 or 2 tablespoons of sweet and sour sauce.

  • Three bean salad:

This is one of the easiest dinners which you can make. It will take just 15 minutes to make it, and it is planned for 8 servings. From this type of dinner, you will get 111 calories, 18 grams carbs, 4 grams protein and 2 grams fat. You should steam or cook 3 cups of green beans in a pot of boiling water for 3 – 4 minutes, until it is tender – crisp. Then, drain and plunge beans into cold water to stop cooking and retain the color.

You should combine the cooked green beans with 1 15 oz can cannelloni beans, 1 14 oz can kidney beans and 1 tablespoon of finely chopped shallot in a large bowl. Then, add 4 tablespoons of white vinegar, 1 tablespoon of extra virgin olive oil and 1 teaspoon Dijon mustard and drizzle over bean mixture. You should serve this dinner chilled or at room temperature.

  • Healthy chicken pot pie:

From this type of dinner, you will get 426 calories, 30 grams carbs, 42 grams protein and 15 grams fat. It will take 90 minutes to make it, and it is planned for 6 servings. You need to preheat the oven to 425 degrees F. Then, melt 1 tablespoon of buttery spread in a skillet over medium heat. You will need 24 oz chicken breast and cut them into 1 – inch piece. Then, cook the chicken breast in a skillet for 3 – 4 minutes until there is no longer pink.

Then, add ½ cup of finely chopped onion, 1 cup chopped carrots and ½ cup stalk celery, which is previously finely diced. You need to cook these ingredients for 2 – 3 minutes. Then, add 2 cups unsweetened cashew milk, ½ cup chicken bone broth, 1 cup peas, 1 teaspoon poultry seasoning, ½ teaspoon kosher salt, ¼ teaspoon ground, black pepper and 1 tablespoon of fresh thyme.

Then, simmer over medium – low heat until this mixture has begun to thicken. You need to transfer the skillet contents to a lightly greased 8 or 9 inch pie pan (you should fill the pan). For making the crust, you need to add ¼ cup all – purpose flour and salt to a large bowl. You should add ¼ cup of cold buttery spread and cut it with a fork or pastry cutter until it is crumbly. You need to beat 1 whole egg in a separate bowl and add 2 tablespoons of egg mixture to the dough.

You should add 1 tablespoon of water to the remaining egg for egg wash and set it aside. Then, you should add 3 tablespoons of cold water to the dough and mix it just until it holds together. The dough should be neither too wet nor too crumbly. You can add another tablespoon of water if needed. You should roll out dough on a sheet of parchment paper to make a 9 – inch circle (it should be big enough to cover the edges of your pie pan).

You need to pick up parchment by the ends and carefully, but quickly, flip pie crust on the top of filling. Then, poke the crust several times with a fork to vent steam, and then brush with egg wash. You should bake it in oven for 30 – 35 minutes until the crust is golden brown. You can serve this dinner hot, or you can divide between meal prep containers to enjoy the rest of the week. The pie can stay in the fridge up to one week or in the freezer up to one month.


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