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I am 13 5'6" and 113 pounds. I am going on a school field trip to the great escape in june. I want to get more muscular and have a 6 pack by june. Can a 13 year old have a gym membership? What are some excercises and diets that will help? Is 9 months enough?
Could i go to a gym if i go with my mom?
Answer
You are a bit young to start seriously pumping iron, wait 2-3 years and get good instructions from a trainer, a good program.
For now, eat healthy and excersice with your body. Playing sports (martial arts?), running, bicycling, pushups, chins, squats, situps.. You can do all kind of things with your body, check out wrestling/grappling drills, will make you fitter and stronger. Dont worry to much about the six pack, it comes as a part of the package.
If you want to gain weight and muscle you need to eat right, and enough.
Cut down on BS like fastfood, sodas and all that stuff.
Eat healthy: fish, eggs, lentils, beans, nuts, vegetables, oat grains, berrys, fruits. Superfoods like raw cacao, acai, extra virgin coconut oil, hemp protein (make smoothie). Educate yourselfe on diett, it is VERY important when you are building body. Dont go hungry, eat (healthy) when you need to.
Good spirit kid ;-)
You are a bit young to start seriously pumping iron, wait 2-3 years and get good instructions from a trainer, a good program.
For now, eat healthy and excersice with your body. Playing sports (martial arts?), running, bicycling, pushups, chins, squats, situps.. You can do all kind of things with your body, check out wrestling/grappling drills, will make you fitter and stronger. Dont worry to much about the six pack, it comes as a part of the package.
If you want to gain weight and muscle you need to eat right, and enough.
Cut down on BS like fastfood, sodas and all that stuff.
Eat healthy: fish, eggs, lentils, beans, nuts, vegetables, oat grains, berrys, fruits. Superfoods like raw cacao, acai, extra virgin coconut oil, hemp protein (make smoothie). Educate yourselfe on diett, it is VERY important when you are building body. Dont go hungry, eat (healthy) when you need to.
Good spirit kid ;-)
i have a can of cream of coconut.like to make drinks with it need recipe?
Jeff D
or any other ideas thanks
Answer
coconut custard pie OR:
Thai-Style Chicken in Coconut Sauce
Yield: Serves 6
2 tablespoons vegetable oil
6 whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2 teaspoons minced peeled fresh gingerroot
2 teaspoons finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 teaspoon curry powder
2 tablespoons dry Sherry
an 8 1/2-ounce can cream of coconut
1 1/2 cups chicken broth
1/2 teaspoon black pepper
1/4 cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
1/4 cup soy sauce
2 1/2 teaspoons minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2 red bell peppers, chopped
1 tablespoon fresh lime juice, or to taste
cooked rice as an accompaniment
In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
OR:
Chicken in Spicy Coconut Sauce
If you like curries, you'll love this recipe. The sauce is rich with coconut flavor and redolent with spice. Don't be alarmed by the number of red chiles — these are mild.
Yield: Makes 8 servings
Active Time: 40 min
Total Time: 2 hr
3 pound chicken drumsticks and thighs
2 teaspoons salt
2 rounded tablespoons tamarind from a pliable block
1/2 cup hot water
1 cup chopped shallots (4 large)
10 (5 1/2-inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds
1 tablespoon chopped peeled fresh ginger
2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded
6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)
1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise
2 teaspoons packed dark palm sugar or dark brown sugar
Rub chicken with salt and let stand at room temperature 30 minutes.
While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
Cooks' note:
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
Cooks' note:
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
coconut custard pie OR:
Thai-Style Chicken in Coconut Sauce
Yield: Serves 6
2 tablespoons vegetable oil
6 whole chicken legs (about 3 pounds), cut into drumstick and thigh sections
2 teaspoons minced peeled fresh gingerroot
2 teaspoons finely chopped garlic
1 1/2 tablespoons all-purpose flour
1/2 teaspoon curry powder
2 tablespoons dry Sherry
an 8 1/2-ounce can cream of coconut
1 1/2 cups chicken broth
1/2 teaspoon black pepper
1/4 cup finely chopped fresh coriander plus, if desired, coriander sprigs for garnish
1/4 cup soy sauce
2 1/2 teaspoons minced seeded fresh jalapeño pepper, or to taste (wear rubber gloves)
2 red bell peppers, chopped
1 tablespoon fresh lime juice, or to taste
cooked rice as an accompaniment
In a large kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the chicken, patted dry, in batches, transferring it as it is browned to a plate. To the kettle add the gingerroot and the garlic and cook the mixture for 1 minute. Add the flour and the curry powder and cook the mixture, stirring, for 1 minute. Whisk in the Sherry, the coconut cream, and the broth and bring the mixture to a boil, whisking. Add the black pepper, the chopped coriander, the soy sauce, the jalapeño, the chicken, and any juices that have accumulated on the plate and simmer the mixture, covered, for 10 minutes. Add the bell peppers and simmer the mixture, covered, for 20 to 25 minutes, or until the chicken is cooled through. Transfer the chicken with a slotted spoon to a serving dish and keep it warm. Boil the liquid until it is thickened and reduced to about 2 cups, skim off the fat, and season the sauce with salt and pepper and the lime juice. Nap the chicken with some of the sauce, garnish it with the coriander sprigs, and serve it with the rice.
OR:
Chicken in Spicy Coconut Sauce
If you like curries, you'll love this recipe. The sauce is rich with coconut flavor and redolent with spice. Don't be alarmed by the number of red chiles — these are mild.
Yield: Makes 8 servings
Active Time: 40 min
Total Time: 2 hr
3 pound chicken drumsticks and thighs
2 teaspoons salt
2 rounded tablespoons tamarind from a pliable block
1/2 cup hot water
1 cup chopped shallots (4 large)
10 (5 1/2-inch) fresh Holland red chiles, sliced crosswise (1 cup), including seeds
1 tablespoon chopped peeled fresh ginger
2 teaspoons chopped peeled turmeric (fresh or thawed frozen) or 1 teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoons ground coriander
2 fresh lemongrass stalks, 1 or 2 outer leaves and all but lower 6 inches discarded
6 cups well-stirred canned unsweetened coconut milk (48 fl oz; not low-fat)
1 (1-inch) piece galangal (fresh or thawed frozen), sliced crosswise
2 teaspoons packed dark palm sugar or dark brown sugar
Rub chicken with salt and let stand at room temperature 30 minutes.
While chicken stands, gently mash tamarind with hot water in a bowl using your fingertips until pulp is softened, then force with a rubber spatula through a medium-mesh sieve into a small bowl, discarding solids. Pulse shallots, chiles, ginger, and turmeric with cumin and coriander in a food processor until finely chopped. Lightly smash lemongrass stalks with bottom of a heavy skillet.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
Cooks' note:
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
Stir together coconut milk, tamarind purée, shallot mixture, lemongrass, galangal, and palm sugar in a 6- to 7-quart wide heavy pot. Add chicken and bring to a simmer over moderately high heat, stirring frequently, then reduce heat and gently simmer, partially covered, until very tender, 40 to 45 minutes. Transfer chicken with tongs to a bowl and simmer sauce, uncovered, stirring frequently, until thickened and reduced to about 4 cups, 20 to 25 minutes. Remove from heat and let stand 5 minutes, then skim off any fat if desired. Discard lemongrass and season sauce with salt. Add chicken and stir to coat.
Cooks' note:
Chicken can be made 2 days ahead and cooled completely in sauce, uncovered, then chilled, covered. Reheat over moderately low heat.
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