FDOE | ピザにランチドレッシングとピクルス？ | マーティン・“ザ・マーシャン”・フィッツウォーター

FDOE | ピザにランチドレッシングとピクルス？ | マーティン・“ザ・マーシャン”・フィッツウォーター

Good morning, Martians. We’re going to go through 
a full day of eating today. Hopefully with a new diet from Boss. Boss told me to eat whatever 
I want. I don’t like that. I don’t like that. Don’t They’re terrible. That chicken 
did a little more than just some chicken test. He did some trend. You don’t know. 
Maybe he’s natural. Yeah, I don’t think. Good morning, Martians. Today is November like 
12th or 13th, but it is Thursday and today is a rest day. I just took pictures for Boss, so 
I’m waiting on a response for that. But we’re going to go through a full day of eating today, 
hopefully with a new diet from Boss. But I’ll   give you guys kind of a little rundown of what 
I’ve been doing since post Prague. So, I’ve just kind of been eating intuitively, mostly placing 
my carbohydrates around the workout, but I’ve also been having some fun trying some stuff. Obviously, 
having a few meals off of plan. Um, we had this very short window between the Prague finish of 
prep, getting healthy, and going into the Arnold prep here. So, I actually recalculated, and I 
think I lied to you guys in the last video. We are 15 weeks out. Tomorrow will be 16 weeks out. So, 
have a little bit more time than I thought. Um, but not that much. About two weeks difference in 
my head there. Um, I was a little bit in hurry rushing things. But like I said, been eating 
intuitively. Like I said, having some snacks.   Obviously, Alexis has been baking all the goodies. 
So, I’ve been eating some cookies that she’s baked, some different breads that she’s baked. I 
tried these. Don’t. They’re terrible. Chips Ahoy, you did a terrible job. I don’t know how you 
[ __ ] up cookie butter, but you did. Anyway, so had some snacks, had some fun. Uh, I got on 
the scale today and I feel like a fat piece of [ __ ] So, it’s time to get back on the diet, get 
back on the plan. Um, for reference for you guys, I’m about 15 to 13 lbs up from Prague. Um, glute 
lines are still there. everything’s still where it needs to be, but I don’t want to get any 
heavier than this without uh being on a solid   plan and really making making sure everything is 
perfect and calculated from here on. Not gaining weight from cookies, but if I’m gaining weight, it 
needs to be from clean carbohydrates like rice and   things like that. So, today we will get back on 
a somewhat good plan. Like I said, I might have a diet here from boss in the next few minutes. 
Boss told me to eat whatever I want. I don’t   like that. I don’t like that. But everything is 
rolling and kind of set in stone on how we want to do things. So once we get blood work back, we can 
kind of assess the rest of health phase here. Um, and then fire things away probably 14 to 12 weeks 
out from the Arnold. As far as peeds and those things go and as far as diet and stuff, like I 
said, pretty much on plan from here on out. Um, I know that tomorrow Brett and I are training 
hamstrings and that will be on his channel and we are going to be doing all you can eat sushi 
afterwards. So, that’ll be kind of the last   little hurrah and then we’re 16 weeks out and it’s 
time to rock and roll fully on plan. But, because I feel like fat piece [ __ ] today, today’s food 
will probably be a bit lower, more moderate. Um, and like I said, it’s a rest day, so energy 
expenditure is not that high. And then we’re going to kind of take you through some of the business 
side of me being a bodybuilder. So, I have a few more orders to pack. I have to go to the post 
office and ship some t-shirts out to you guys. And then I need to be doing quite a few things on 
the computer. Um, you guys know probably it’s tax season. If you don’t, you’re lucky and and you 
will eventually know that it’s tax season and you have to do that. Um, but if you’re just one of 
the kids on here watching, enjoy it while you can because that’s part of business and life is a pain 
in the butt. So, getting all those things done, checking all those boxes. I just got off a meeting 
with my accountant. Um, and just have to do a few more things business-wise there. I need to set up 
another LLC. Um, I was running everything kind of under one LLC, but he wants to put the merchandise 
and the nose strips on a different LLC just to make sure to cover everything. Um, and then on the 
business side of things, that will be covered by a an umbrella LLC. So, it’s kind of a whole shebang 
of things, but it’s a way to make sure that I’m not getting screwed on taxes and make sure that 
I get to put money back into my business and make sure that we can do more things for you guys, more 
merch for you guys and things like that. If you’re   somebody that ordered recently, I’m sorry that 
it’s taken so long to get stuff out. It’s been kind of a hurrah and obviously you guys know with 
all the travel and stuff, but now we’re back here. things are boxes are checked and when I travel 
from now on, I’ll be having Miss Chloe help me be able to ship orders out even when I’m not home. 
So, we’ll make sure that things are efficient here   um and everything’s rocking and rolling. 
Um so, as much as it is a rest day, it’s not really a rest day. It’s just a rest day 
from the gym. And now it’s time to kind of put   a different cap on. Um take the bodybuilder cap 
off and put the business cap on and get all those things done on the money-m side of things. So, 
we don’t just pay the bills with our physique. We actually have to do work. Um, it’s just not quite 
the same as like construction like it used to. Before I was like obsessed with bodybuilding. 
I wanted to be a chef. So, I watched like the cooking channel every day. My dad like always 
watched the cooking channel. So I really liked it and I would watch like Emerald 
Legosi and all those guys, Bobby Filet, Giana making Italian food. So that’s why I know 
how to cook so good. My dad is also a really good cook. My mom’s actually a music cook as well, but 
I think my mom learned a lot of her cooking from my dad. But I never had a like a granny that was 
like the allstar cook. My grandma actually hated cookie. She could bake all right, but she hated 
cooking. She’d always say like I always wanted to be out riding horses. I never wanted to learn 
how to cook. So she never learned from hers. Mom liked much of the stuff. And then my great 
grandma, she also hates cooking too. She always She’s like traditional American mom. She would 
just make like meatloaf and things like that. All right, guys. So, meal number one, we’re going 
to keep it carbless. So, peppers and onions in the pan, little mushrooms, and then I was going to 
use chicken, but it smelt a little funky. I had some lean ground beef cooked up. Um, at HB you 
can actually get 973. So, that’s what that is cooked up with some onions and peppers. So, put 
100 g or 70 g of that in here. And then 150 g of egg whites. Make a little omelette. And then some 
green Tabasco. That’s my favorite hot sauce. Um, that’s the jalapeno version. Um, and then 
we’ll do it with a liter of water here. So,   meals go down fairly quick today. But it looks 
like since I had to throw that chicken out, we got a new task today and we’re going to have to 
pick up some chicken when we go to the post office so we can meal prep a little bit. So, I thought 
I had chicken maybe for the finish off the week, but it looks like I’m going to have to 
cook today. All right, so my next meal, 130 g of beef, 150 g of potato. I’m going 
to put these in the air fryer and let them do their thing for a couple minutes 
at 400 and we’ll put it in for like 7 minutes. That’ll get them crispy. 
I’ll put the beef in the microwave and then we’ll mix them together and heat 
them with a little bit of sauce. And then probably need to go to the post 
office and run some errands. Well,   Rotten, I know you’re not supposed to be in 
kitchen, but you’re so cute. It’s okay. Yeah, I’m going to be right. Oh, not the camera. I 
got video evidence of you in the kitchen. Yeah. Don’t make fun of me on camera. Don’t make fun. 
You’re getting too big almost for that. You’re too big. Mom’s going to throw her shoulder or 
back out picking you up like that. Thank you. She loves being She can see everything like people level. Cup of coffee because that’s what I’m running 
on right now. Seems like Beef is ready and we will wait for the potatoes. I’m going to use a 
little bit of coffee creamer, the cookie butter   flavored one. The macros actually aren’t too crazy 
on this though. So for a tablespoon is 1 g of fat, five carbs, and zero protein. But that’s all you 
need because it’s super sweet. So just give it a little splash. And I love cookie butter. Like I 
said, that’s why I was so pissed about the chips. So, like I talked about, Alexis had night shift, 
so also coffee for her because she’s just getting up now. And we’re getting our day rolling. Um, but 
now I can kind of make plans with her. So, since she woke up, I uh just put in a Sam’s Club order. 
Um, that just makes it easier for the errands that we’re running around that I don’t have to stop 
and pick up groceries. But that will be here at like 3:00 or 4:00. Um, so we’ll have that and 
then I can do some meal prep. And after that, uh, have the beef for this meal with the potatoes. 
Next meal. Kind of the thinking in my head will be it’s a quicker meal and I can take it with us 
in case we get caught up running errands. So,   I’ll take a protein shake with me. With that, I’ll 
probably just take some rice cakes, but try to keep carbs fairly minimal throughout today. Like 
I said, obviously leg day tomorrow, so we’ll get some more carbs in there. And then we’re doing 
that all you can eat post-workout sushi. So, I know that I’ll get a ton of extra calories there. 
So, just kind of being conservative today. Um, if I want a snack later on, what we’ll probably do 
is a buffin, which is like a protein muffin. Um, they sent us a ton of different ones. We can kind 
of go through some of the flavors. Maybe we can do a little taste test with Alexis. So, I set an 
extra one out. Um, the Snickers flavored one, their newest flavor, and it looks really good. 
So, we might try that today. Um, and do a little   rating on that as well. So, eat this meal down. 
The potatoes are almost done here. They got 1 minute left, so I’m sure they’re ready. So, we’ll 
pull those. As you guys can see, just a little bit more crispy. I always like to put them in the 
air fryer just to get that extra crisp on them. So, we’ll have potatoes and beef, run some 
errands, and we’ll take a protein shake and some rice cakes with us. If you guys have watched the 
videos, you know there’s two meanings behind this.   I pick it because it tastes good, but also because 
it’s Champions Blend, and I like this the second meaning behind it as well. So, potatoes with lots 
of salt, beef with a little bit of barbecue sauce on it, and then like I said, I’ll eat this down. 
We’ll get the other meal ready to go with us. Get that thrown in the Wolfpack and then we’ll run to 
the post office and do a few other errands that we need to do as well as whatever Alexis needs me 
to grab and get done while I’m out and about. So, we’ll get that planned and then I’ll keep you 
guys updated as we go. Honestly, because I have the most of it, I’m probably going to do a red 
velvet shake right now. But also one scoop of red velvet and one scoop of the strawberry cheesecake 
or strawberry shortcake is super super good. It’s like a chocolate covered strawberry. And also 
Keon’s Champion mentality protein cookies and cream is super good in the creamy as well. But I 
actually don’t really like it as a protein shake. It kind of has a cream cheese after taste and 
it’s not as good in the shake as it is in the creamy. So, right now, I’m just going to do 
two scoops of the red velvet and like I said, take some rice cakes with me. I’ll probably eat 
like two or three rice cakes. We are going to run errands, which is go to the post office. Well, 
actually probably go to the post office after, but in the running errands, we are going to go 
see my tissue work guy. Mostly needles and some other fancy stuff that we’ll kind of give you a 
rundown on, but my guy Ryan. So, on Instagram, it’s Rehab Savage or Rehab/Savage. Um, you guys 
can look him up if you’re in the Houston area, get a hold of him. He has done amazing things 
with my body right now. So, with the dry needling, we’ve been able to open up my back a drastic 
amount and then be able to get to some areas that deep tissue just not really getting to. Doesn’t 
matter how hard you shove an elbow into your back, sometimes you can’t get to those underneath 
line issues and those muscles that are deep, deep. So right now, one of my main issues is my 
erector on my left side causing some tightness, which is then causing some pull on the other side 
as well to compensate. So we’re trying to get   that erector loosened up. So we’ll throw some dry 
needles in there today. Um, and then I’m not quite sure what else Ryan has planned, but he kind of 
has, just like Chloe has a full builtout plan for the YouTube, he has a full built on plan on what 
we want to get done before the Arnold. And I kind of just let him run with it. I trust his work. 
Um, he’s done amazing things so far. So, we’re   just going to keep rolling with that. So, we’ll 
get that done. We’ll take you guys along, give you rough and dirty, and probably have Ryan explain 
a little bit more on what’s going on and our approach slash game plan going into the Arnold. 
Um, so I’ll make this shake up and we’ll get on the road and then we’ll stop at the post office, 
drop off your guys’ orders. By the time this video comes out, the site will be ready. you guys 
can get on there and be able to get some hats,   some headbands, some t-shirts. We have more shirts 
coming. I just don’t know when they’re going to land yet. Um, and we got a bunch of things in the 
works. So, the website will be rolling. Everything will be back to normal on that side of things. 
Getting orders out next day instead of 2 3 weeks after they’ve been ordered. And other than that, 
we’ll get this shake in or get this shake ready and then we’ll drink that over at Ryan’s when we 
get over there. So, it’s about 40 minute drive   over there. Get there first. Get this knocked out 
and then we will move on to what’s next. Okay, YouTube. This is Ryan. I told you about him at 
home, but he’ll give you a rough and dirty of what we’re doing. Like I said, he’s been fixing me up 
like crazy. We made huge improvements between the Olympia and Prague especially. Um, and now we have 
a game plan to be able to have these next 16 weeks to really be able to make huge changes to my body. 
Like I said before, Savage Rehab or Rehab Savage, right under rehab/savage on Instagram. If you’re 
in the Houston area, he is the man to get a hold of. He’s going to, like I said, explain what we’re 
doing. But he’s a guru, not only for bodybuilders, but for horses, too. So, that’s kind of even 
cooler is that really he’s more of a veterinarian type of person, and we’re kind of like gorillas, 
so that it works. I’ve known him for years and years. He worked on us back in Denver. We were 
separated for a long time and now we’re back   in the same town. So, we make sure this guy was 
working on me, fixing things up. And like I said, you guys got to see the improvements between 
Olympia and Prague. Obviously, he was working   on me a little bit before the Olympia, but then we 
made made a very conscious effort to get with him in that short period of time between the Olympia 
and Prague to make even bigger advancements. And   now, like I said, 16 weeks of being able to work 
at least once a week, sometimes twice a week. Um, and really focus on these trouble areas I’m 
having. So, the main area we’re going to focus   on is that erector that’s in my back that’s kind 
of locked up, as well as the middle back and how we just want to get everything open. Um, I think 
if we can get my back open, we’re going to see   one of the best rear double biceps on the planet. 
But right now, it’s very bound up and it’s hard to get open. So, until then, we got some work 
to do. He’s going to throw some needles in me   and he’ll explain kind of what everything 
that we got going on. But let’s get to it. So essentially these needles are creating 
just some micro trauma in the tissue. Um, a lot of Martin’s issue kind of in this uh mismid 
thoracic and erector is just from repetition. You know, he’s been doing this a long time and 
this tissue has become a little fibrous. So, less blood flow, just a little bit thickened. 
And what we’re doing here is we’re inserting   these very thin needles to create some micro 
trauma and restimulate that healing process. And often times when tissue is just what’s called 
hypertonic or just really restrictive and tight, we’ll lose that that neural connection. So we’ll 
actually have an inability to use that muscle efficiently. And what the needling can do is it 
can actually restore restore that connection. Heaven to the people at home. if you’re watching, 
learn how to control your breathing and it will help make tissue work and dry needling and all 
those things be more effective and also way less painful. It’s just learning how to breathe through 
it. 100% correct. I can’t tell you how many times I’ve I’ve worked on people or seen people that 
have been worked on that are just tense the whole session. When you fight it, it it’s not 
going to work. When you’re able to just really, like Martin said, control your breathing and 
just be present, it can be pretty effective. ever he ever he ever he ever he ever he ever he ever he ever he ever 
he ever he ever he ever he ever he ever Meal number three, protein shake. And 
I’m going to do two rice cakes. Um, just cuz that session like really 
kind of sucked the life out of me. So,   protein shake going down in the Helimix 
and two rice cakes, caramel flavor. These are already Awesome, man. Thank you. You too. Now ship is done. Yay. All right. But that would have got 
your secret pass. So kind of what it   looks like it is. Here you go, man. Ah, thank you. I can use my vase for real. Dude, wipes necessities. Anyone? More bougie water [ __ ] in this house back up here. Okay. Then I also got this. So this is a little 
cheat code, especially for you natty guys out there when you get super sore. Two cups of 
baking soda in an Epsom salt bath will help with soreness. It will also help absorb into your body 
and make sure that you are not too acidic. So, this is going to help break down that lactic 
acid in your body and make sure that you’re processing it and super easy easy trick. In 
fact, it works so well that this was banned by water for a while. So, the Olympic athletes 
couldn’t do this. Now, I think they can cuz they’ve kind of found that it’s not a significant 
percentage difference. Um, kind of like creatine, but it’s very effective and works. So, what did 
we get in the grocery? Okay. So, egg whites, chicken breast, chicken tender lines, two things of that. Then a bag of onions because I feel like every 
three days we’re ordering onions from the damn grocery store. And onions don’t really go 
bad or they take a long time to go bad. So   big bag will last in the house. Here I got 
green beans for Alexis. As you guys know, if you followed me very long, I don’t 
eat too many veggies. I don’t like them. Mushrooms for omelets and steak meals. 
Pepperc corn cuz I’m almost out of pepper. Strawberries. And whoever picked these 
out is an [ __ ] This strawberry has   mold on it right on the top. What a 
douchebag. So, take a picture of it. And then plain Greek yogurt, great protein source. 
Also a good way to get your gut biome in check right before prep starts. So, this will probably 
be my last meal with a little bit of fruit and a   little bit of isolate. And that will just make it 
go down easy as well as like I said, give me those probiotics to make sure that my stomach is working 
perfectly. And that is your grocery haul besides the baking soda and the dude wipes and Evian. Like 
I said, we get three or four cases every time we order from Sam’s Club. And that usually keeps us 
fairly stocked on liters of water. Um the baking soda for the Epsom salt bath that I take pretty 
much every night. If I don’t take it a bath, I’m ominously kind of pissed off. So, that 
was one of my non-negotiables for our house, and that’s the reason we got the bathtub. So, I’m 
going to make sure to use it while we have it. Um,   when Alexis and I came to Houston, I think 
we toured three or four houses on the video, and it was kind of a fun outside of bodybuilding 
video for us. So, we kind of did it like a HD TV or home TV type of thing. um and kind of made 
it fun like what we liked, what Alexis or what I liked, what Alexis liked about each house and 
that. So you guys can go through that and see   what each one of our non-negotiables are and how 
we came to decide on this house. um kind of to go into that. We plan to stay in this house about one 
more year and then this next year as we live here, we’ll start looking at property and places um 
to kind of hopefully build our build or buy our forever home, whichever works out best for us. 
But now we’re kind of in a position where I’ve got my credit score where I want it to be. Slowly 
working it up and getting it better. Obviously,   you can always improve. Um, and now we have 
money in the bank invested that can eventually go towards a mortgage and be able to buy our forever 
home. Like I said, I would like a bigger piece of property with a couple acres, a big house, a big 
shop, um, and maybe a few animals. We’ll see what I can talk mom into over here. But, um, that is 
the plan going forward as far as where we’re going to be. And Houston is our forever home. I think 
this is we love it here. Texas is for us and the support we have around here and friends we have 
around here is something that we want to keep. So   we keep our whole group in this area. Brett and 
Ivon are also looking to buy a house here in the next year as well. So just keep you guys updated 
on outside life. Um Houston is home. So we’re making it home. And like I said in the next year 
or so we’ll be looking to buy a house or at least   start moving in that direction. For now, I’m gonna 
put these groceries away and then we will do meal number four for the day. I think it’s four, right? 
Is it? Yeah. Two beef and a protein shake. So, yeah, meal number four. So, we’ll do meal number 
four. It’s not quite my bath time yet, so we got some time. Um, and then we’ll do some meal prep. 
And it sounds like Alexis wants me to make pizza, so we’ll see what we have in the fridge. I kept 
my food low all day, so I could probably make that work. I haven’t really done much fats, 
so that’ll be all right. Um, but we’ll look   and see what we got in the fridge. See what we 
can make happen. She has a pre-made sourdough in there that we’ve fermented for a couple days, 
and the last ones we made out of it were super,   super good. So, just a little pizza. It won’t 
be too big, but maybe make something fun here. Give you guys a a tutorial on how to make pizza at 
home. And then we’ll prep some food for you guys that you can actually use for bodybuilding meals. 
Until then, I’m going to put these groceries away.   I’m so glad I bought you this planner. Thank 
you. I’m so good at gifts. I’m so happy. Wow, I even got your name on the front. This is how 
we will organize all the shenanigans you put me on next year. Oh, wow. This month. And then 
has to-do notes days so I can section it out. Fancy. Yeah, I like it. Thank you. You’re welcome. 
I’m so glad I got you that gift and it came with free stuff. Okay, guys. So, I’m trimming up these 
tender lines here. The easiest way to do it is just take a pair of scissors and snip that tendon 
out of there cuz it’s gross. And then the rest of it, I’ll snip the tendon out of all of them. And 
then I’ll take this last little piece of like silver skin and just peel it off then. And then 
they’re perfectly ready to go. So I’ll do that. Prep all these up and then I will salt these. 
get them in a Tupperware and they will sit salted overnight in the fridge. That’s just going to help 
the salt’s going to help break down the chicken,   make it more moist by pulling some of the 
moisture in because water follows salt. So, we’ll do that and it’ll also help break the 
chicken down to make it more tender, make it   more flavorful for when we cook it later on. And 
then tomorrow, um, most of these will probably get breaded with some corn flakes and some seasoning. 
And we’ll make essentially chicken tenders. Um, that’s my favorite until we get to the deep deep 
part of prep. I’ll use those cuz my carbs are   fairly high throughout the day. Um, and that’s 
just an easy way to get it in and also makes the chicken taste way better. So now we peel the 
silver skin off of all these guys like so. And then you have a plain chicken tender ready to rock 
and roll. You can leave that skin on there, guys, but it kind of changes the texture of the meat and 
makes it a little bit harder to bite and like have a little bit of gristle. So, I always pull it off 
there. But if you’re in a hurry, this is not like crazy important. It’s not going to make it bad 
for you or anything like that. So, you can leave it on there, but like I said, it kind of gives 
it that gristly feel. So if you pull it off, makes the chicken more tender. And obviously 
that’s what we’re looking for. I’m not in a hurry. This is my job is eating good food and training 
heart. So make sure to do the best we can. And then not these specifically because there’s 
not much waste here as far as chicken goes, but when I trim up the breasts, um I trim them 
very very strictly and cut off more chicken than most people would probably like. But then I just 
cook the chicken up and that is the dog’s chicken. So our dogs are spoiled. They get a little extra 
protein in some of their meals throughout the week when I have to meal prep. But that makes me feel 
better about cutting off extra chicken and also makes it so that my chicken is very well trimmed 
and the girls appreciate it. That chicken did a little more than just some chicken test. He did 
some trend. You don’t know. Maybe he’s natural. Yeah, I don’t think so. That’s a And in Europe, 
you will never see a chicken breast like that. It’s gigantic. It’s [ __ ] huge. It’s like three 
chickens. I’m serious. In Europe, you would never see this cuz they don’t allow their chickens to 
have 800 lb of hormones in them. This chicken was grown in 3 days and is that’s literally like 
three chicken breasts. put things in. And they’re all that big in this one. Maybe some of their 
hormones will transfer into me and I’ll grow like free GH through the chicken. Exactly. Growth 
hormone chicken. Bigger muscles. Would you still be considered natural? At this point, you can take 
peptides and be natural. Or at least some of these people think so. So why not eat chicken breasts? 
It’s about the same. This is a Christmas present from Alexis. I have a whole drawer over there 
of very expensive knives that Alexis got me for Christmas. And if you’re dating a bodybuilder, I 
would say that’s one of the best gifts you could buy them if they do the cooking because I use 
this thing like three, four times a week. So, it definitely gets its use and I love it. Why do 
you use the scissors on the tender line? But you use the knife on the chicken. So with the chicken, 
it needs to be trimmed and more precise. And like I said, here I’m not as worried about taking a 
bigger chunk off. Whereas with the tenderloin, we don’t want to take too much off. So we just 
use the scissors to get that tiny little cut,   cut that tendon out of there. Um, and then I 
can do the rest with my hands. Whereas here, we’re cutting bigger chunks off. But like 
I said, this is going to the girls. So,   even if we get a little extra chicken cut off 
in there, I’m okay with it. So, like I said, I’m kind of militant about trimming the chicken 
breast, but I like it that way and it’s going to stay that way. Alexis isn’t allowed to trim 
the chicken breasts cuz she doesn’t trim them like I like it. That’s why I do most of the 
cooking cuz I’m picky. At least I’ll admit it. Very picky. There has been a few times 
she’s made me chicken and I went to the store and bought chicken. That was one time. Don’t 
eat my chicken. I’m not cooking you anymore. That’s okay with me. I love you, but your chicken’s not 
my favorite. I’ve gotten better. And you said that. You have. You definitely have.   I bake. And that’s why we’re a perfect couple 
because I’m not a baker. I can. I know how. No fat on that thing. Okay. Um, strawberries 
are refunded. Nice. Well, good, cuz those ones are [ __ ] [ __ ] and they’re going to last 
two days and go bad. So, I’ll at least get to have strawberries for two days. But pick out 
the worms you don’t want and I’ll wash those. Okay. [ __ ] monster breasts are weird. They got 
fat in spots that chickens don’t have fat. I had a store where they could I guess. I mean, yeah. 
When you’re a 40 lb chicken and can’t even walk, got to figure out like my 600 lb life. There’s 
big chicken breast and then there’s these Like these are almost turkey breasts. I’m not 
going to lie. I think some of the turkey breasts we bought you, babe, from or that they could 
be chickens with the size of these at least. Okay. Tip number two for good chicken breasts is 
make sure to salt it is number one and let it sit overnight. And number two is you want to get it 
so that it’s even all the way across. Because as you see here in a chicken breast, you have a fat 
side and a skinny side. The skinny side is going   to cook faster than the fat side. And then you’re 
going to get dry chicken over here and a tiny portion of moist chicken over here. So instead, we 
cut it down the middle and make it the same width all the way through. And that’s just going to help 
it cook more evenly and also give us more surface area to put salt on, which is going to also help 
tenderize it. The other thing you can do is you can take plastic wrap or cling wrap or a gallon 
ziploc baggie and cover it and then pound it out with a meat cleaver or with a not a meat cleaver, 
with a meat tenderizer. Um, and that’s another easy way. That’s kind of how they do chicken 
cutlets at like a Italian restaurant is they’ll pound it out and then bread it that way. And that 
also works super well. Um, last week I actually cut these down the center and pounded them out. 
Um, and it made the chicken really tender and but it was a little bit extra work for not that much 
benefit. So, I’m not going to do that this week. First layer salted. a good way to do it. Yeah. I mean, you still should salt it, but salting is fairly necessary. I 
know. To make chicken better,   but if you did have to just cook 
a piece right now, pounding it out will definitely help tenderize it. And 
you can still salt it while you cook it. Like normally this knife is long enough to cut 
through the chicken breast. Right now it’s pushing its limits. That chicken breast is as long as your 
face. Yeah. This is the biggest chicken breast I’ve ever seen. I think the cycle of life. Okay, 
so all the chicken is salted now. And I might cook one of these breasts for some meals coming up here 
and also for the pizza. But then outside of that, meal prep for today is done. And then I will, like 
I said, I will bread those with seasoning and corn flakes. Uh, you can also use a few other things. 
Um, I know some people have done like plain cream of rice. You can also use that as a coating and as 
long as it cooks long enough, it’s also going to have that texture. Um, you can use rice products, 
um, like Rice Krispies, and it’ll be more like a floweresque. Um, but we like the corn flakes 
cuz it gives it that crispy crunch. Um, and also kind of gives it that flavor of what a chicken 
strip tastes like. It kind of matches that. So, we really like that. Um, that’s kind of our blend. 
And we usually put like some Cajun seasoning, obviously, salt and pepper, um, and then whatever 
we’re feeling that day into the corn flakes and then you get perfect chicken strips out of it. So, 
that’s one of our favorite meals. And like I said,   both Alexis and I love those. We use those all the 
way until we’re like four weeks, 5 weeks out from a show and then we’ll start pulling those back. 
Obviously, as food gets lower, carbs get lower,   that gets eliminated. But it’s an easy way to stay 
on plan and enjoy your food. That is one thing if I can give you any advice as a bodybuilder is get 
good at cooking. Learn how to cook good meals that you enjoy and it will make this experience so much 
more pleasurable. Most pizza places use semolina, which is really thick, really coarsely ground 
cornmeal, but that kind of helps make the pizza dough taste like what you would expect. that 
gives it a little bit of the corn flavor that you get from the pizza places. So, the main 
thing is that you actually and the mistake we made the first time, you don’t want to use 
a rolling pin cuz what makes it fluffy is the air bubbles that are in it that form during 
the fermentation. So, if you roll the dough, you’re going to roll the air bubbles out of it. 
It pushes the air out and then it’ll just be flat. This is still cold, so it’s going 
to be taking a minute to you’re   just going to stretch it into the shape that 
you want. We’re going to do round this time. Yeah, can do that. I watched a video of this guy 
yesterday that like worked at like Papa John’s, but he was like insane. He’s like tossing 
it, tossing it behind his back, catching it   and [ __ ] I was like, one, that pizza dough is 
really, really tough. And I’m not sure it makes a great pizza when it’s like that cuz it has 
a shitload of gluten in it like that. But it was dope. He was like doing all sorts of crazy 
[ __ ] In my hometown, they’re like notoriously   known for pizza. And uh that’s like they would 
always do hand toss in the back and like they teach everybody how to do it. So if most of the 
kids from our high school that worked there knew   how to toss pizza. But I never worked in service 
industry at all. So I’ve never been a waiter or a waitress or whatever. I have and I worked 
at an Italian place and they did toss it but um Eduardo never let me toss it. He didn’t 
trust you with it. No. And he’d been doing it forever. It was like he wasn’t about to let 
me mess up and serve a bad pizza, which is fair baker. then it loads down otherwise it’s good. 
If you crunch it then it will actually fit to your pan better. So it like tries to keep the 
form of the roll when you don’t. So that’s why we crush it. So then it lays flatter and a little 
better. The more you know what did we put on the chicken. So it’s called coupe the thrill. It has 
uh roasted garlic, a little bit of brown sugar, a lot of pepper, and a little bit of cayenne, 
which just brings it all together. This is one of our favorite seasonings. We use this on a 
ton of stuff. It’s great on beef and chicken. So, cooked this chicken breast up. It’s 
been resting now for a few minutes. So, we will get some thinner slices on it and get 
this ready to go on the pizza. Do you cook the chicken fully or since it goes back to the oven, 
you cook it and then it recooks in the oven? Yeah, you want to get it pretty close. You don’t have 
to. It can be like still have a touch of pink in here. So, I’ve cooked it to where it’s almost 
ready. Um, and then it will just finish in the oven. And you don’t want it to get dry, obviously. 
So, you don’t want to cook it all the way through   or like to death and dry it out before you put 
it on the pizza. Otherwise, it’s going to taste like [ __ ] But you do want to cook it most of 
the way through because it doesn’t go in the oven for a super long amount of time. So, you 
don’t want to have it be raw, if you will. So, as you can see here, especially in the thicker 
part, we still have a touch of little pink here,   but that’ll all get cooked out when we put that 
on the pizza and bake it. We’re going to make my favorite pizza ever. And I’m going to sound 
like I’m really stoned, but I’m not stoned right now. So, for the pizza sauce, we’re going to use 
Serrano Ranch. It’s going to be the best white sauce you ever had. Most pizza joints use Alfredo 
sauce for their white sauce and it’s dog [ __ ] Don’t do that. That’s gross. This is the key. 
Garlic sauce is the key. Garlic sauce is good, but you’ll see that with the ranch, 
the tang makes the cheese even better. Unless it’s a dessert pizza. Fruit 
does not belong on pizza. Don’t put pineapples on there. You’re gross. 
I might have put a little too much. It’s quite a lot of eggs. I’ll 
decide. And I decided it was a lot. But you know what’s good? We can fix it. Like 
Bob the Builder. Can we fix it? Yes, we can. Yeah. I went a little hot. We 
got a bowl of ranch there. Well,   you know what? Ranch is good. 
Maybe we’ll use it to dip it. Nene likes ranch. She does love ranch. She does. She knows what’s good for her. So, I assume that 
this step usually takes a bit less long. Usually, the scooping off of the ranch is not part of 
the steps. Yeah. If you’re making this pizza, you don’t have to put too much ranch 
on it and then take it off. You can   skip that step if you want. It’s 
easier if you don’t do that. So, this is monster cheese. This is my favorite 
kind of cheese. It’s a Mexican style and it’s very good. I don’t know what to compare it 
to. Uh like a sweeter queso fresca actually. I feel like I’m doing a good job. 
Why are you laughing? You’re I’m just thinking about how much cheese it’s 
going to be when we add more cheese. This might just be cheese pizza, but we’ll see. Well, I think we go with this. So, we’re 
going to Uh, Kobe Jack with jalapenos in it. So then we have pepperonis. This belongs on all pizza in my opinion. 
This is my favorite thing about pizza. I’ve never really had any of your 
pizzas, so I haven’t watched you   make them. I knew the ingredients. I 
didn’t know. We start with ranch soup. Talk some more. We won’t talk about the other 
dough we were trying to use, right? Yeah. What about your soup 
pudding over there or whatever the   [ __ ] it is? It’s pancakes now. That’s 
That’s not what pancakes look like either. So Alexis’s friends came over and I made this 
pizza for him. And at first they were like, “Pickles on pizza, Marty. 
I’m not so sure about this.”   And then they had a bite and they 
ate the whole thing. And chicken. We can do this. [ __ ] This is round one. Luckily, we have more 
dough. Yeah, cuz this one’s going to be [ __ ] to piece. And it’s not. Last time it 
was like Yeah, I was [ __ ] last time. Yeah, I know. This one’s better. We got this. 
It’s almost on there. There. Hey. Okay. So, why are we putting a parchment paper 
first? Cuz if you watch the [ __ ] show, so we don’t have to shimmy it onto 
the parchment paper later. Okay. Look at that crust. for as much of a [ __ ] show as 
it was getting it on the pan. It doesn’t look like it was as much of a 
[ __ ] show. Still not shaped right, but it tried. We’re not professionals. 
It’s shaped enough for us to eat. Was made with love. True. It looks good. It 
does look good. And the crust looks great. All right, guys. So, you saw the wildness that 
came with making pizza, but now we have one pizza done and one pizza about 6 minutes away 
from finishing. We’ll kind of have a family dinner here with Chloe and Roy and eat up a 
little bit of pizza. Then I will do my bath, which you guys are not going to come along for. 
We’re going to send Chloe home for that. Um,   but that will be four pounds of Epson salt, three 
cups of baking soda, hot hot water. Um, and I’ll do that and then I’ll have my last meal of the 
day. So, my last meal is going to be a creamy, which is two scoops of the pecan pie right now. 
uh 200 milliliters of Fairlife fat-free milk, a splash of the cookie butter coffee creamer, and 
then this obviously will get thawed and ran in the creamy. And then I will mix in a cup of Greek 
yogurt. That’s going to give me a little extra protein and make this a little more creamy. 
I’m going to have 150 grams of strawberry or berries. So, I’ll do about 75 of strawberries and 
75 of blueberries. Mix that into the ice cream to give it more texture and more flavor. Um, and this 
will be my last meal. So, pretty much all protein, a touch of carbs, um, and a little bit of fat 
here obviously in the creamy, but otherwise it’s a really clean meal. put me to bed and make sure 
that I wake up super hungry in the morning. Like I said, tomorrow is a big eating day for me. It’ll 
be a decent bit of carbs before leg training. We’ll do hamstrings and then post-workout. Brett 
already texts me and asked me, “Are you ready for this sushi tomorrow or what?” So, it sounds like 
he’s pumped to eat a lot. Um, and I’ll just try to keep up with him cuz his appetite’s probably 
a little bit higher than mine right now. But,   I love me some sushi. So, we’ll keep you guys 
along for that ride on Brett’s channel. Um, by the time this comes out, it’ll probably be out 
on his channel. So, make sure to go watch that,   us tearing up some legs and then tearing up some 
sushi afterwards. But, this is my last meal and that’s going to wrap up a full day of eating with 
you guys. So, kind of a lot going on today. You guys definitely got to be along for a full day 
with me and everything that we had going, but we appreciate you guys as always. do that fun YouTube 
stuff like like, subscribe, and share this stuff. And then make sure to comment down below what else 
you guys want to see, especially outside of the   gym stuff. Obviously, we’re going to be bringing 
you guys training on the weekly or on every couple weeks. Um, but we want to make sure that we get 
you guys stuff outside of the gym that you want   to see. So, today you got a full day of eating, 
you got a little bit of business, and you got some tissue work. Just showing you guys my life. 
Hope you guys enjoyed. And until next time, peace. We’re gonna eat pizza as a family 
here. So, you guys already know,   but we have my favorite kind, which is 
ranch sauce, chicken, pickle, white sauce, pepperoni. And we have Alexis’s concoction, 
which is meatlovers with peppers and onions. essentially regular sauce. Yeah. So, let’s see. 
Hoya and mushrooms. So, pretty much a supreme, if you will. Let’s see. Let’s get into it and see 
what everyone thinks. I’m holding the camera cuz Chloe has to take a bite of the my camera. Pickle. 
Yeah. Thing. I don’t know how to do this thing, but boom. Yeah. I’m [ __ ] videographer 
Marty. It’s the pickle one, right? Yeah. This is my husband. Stop it. the sauce. I like the ranch. I told 
you it’s good. Right. It’s good. I don’t like the pickle, but the ranch is 
great. Great. Really? So, which one is this? Ranch. That one pickles. Pickles. 
Ranch. That’s my favorite kind of pizza. It’s different. No. Not good. It’s okay. I’m a 
very um traditional pizza guy. Plan I just only eat pepperoni. Okay. Well, that’s definitely not 
going to fit your call that a picky eater. Yeah, not simple. Picky. Simple. Simple 
jack. Picky. No flop. No flop. Must not be too bad. It is good, babe. I like it. It’s my camera. By’s filming 
me. My camera looked so small. This is great. I don’t know how you do this. My 
back would be so [ __ ] My back is [ __ ] After 15 minutes, I’d be like, “All right, you good? 
You good?” Or I just have it on that thing 24/7. Just move that [ __ ] around. [ __ ] We got to 
work on your holding a baby cuz hold it like a football. Turn around. No, other way. Other 
way. Mom’s like, “What the I guess this counts.

Good morning, Martians. Today you’re getting a full day of eating, a full day of life, and a full day inside my head as we get rolling toward the 2026 Arnold Classic prep.

It’s a rest day… but not really. I woke up feeling like a fat piece of sht* (my words, not yours 😂), sent check-ins to Boss, and started tightening things back up. I’m about 13–15 lbs up from Prague, glute lines still hanging on, and we’re officially 15 weeks out from the Arnold. The plan is to clean things up, keep it intuitive, and not gain another pound unless it’s from actual food—not Chips Ahoy cookie-butter disasters.

Today you’ll see:
– My full meals (clean & dirty)
– Errands + business life as a bodybuilder
– Tissue work & dry needling with the genius Ryan (Rehab Savage)
– LOTS of cooking… including the chaotic homemade ranch-chicken-pickle pizza
– A family dinner with Chloe (my videographer) and her husband @RoyEvans360
– My night routine & last meal (the creamy that puts me to sleep 😂)

If you want more full days, business breakdowns, cooking, or tissue-work content, let me know. Appreciate you Martians. Let’s keep leveling up as we roll toward the Arnold.

Like / comment / share — it helps more than you know.

✅ TIMESTAMPS
0:00 Morning Martians — full day of eating
0:34 Post-Prague update + intuitive eating
1:45 Snacks, cookie-butter disappointment & bodyweight
2:43 Boss gives the diet verdict
3:16 16 weeks out game plan + PED & diet timeline
3:40 Business day begins (orders + taxes + LLC talk)
5:19 Chloe enters the chat — shipping help 😆
5:59 Cooking backstory (Chef Marty era)
7:36 Meal 1 — omelette with beef
8:44 Meal 2 — beef & air-fried potatoes
9:29 Rotten breaks the kitchen rules
10:11 Coffee + cookie butter creamer
11:10 Sam’s Club order + planning the day
12:06 Buffin taste-test setup
12:52 Meal 2 potatoes done
13:17 Protein shake + rice cakes on the go
14:07 Tissue work appointment + plan for the Arnold
16:18 Meet Rehab Savage (deep dive into my back issues)
18:17 Dry needling explained
19:43 Breathing & mindset during tissue work
21:08 Meal 3 — shake + two rice cakes
22:10 Running errands + shipping orders
22:47 Sam’s Club haul (egg whites, chicken, yogurt, etc.)
23:10 Epsom salt/baking soda recovery tip
24:04 Full grocery haul + commentary 😂
26:06 Future plans
27:59 Meal 4 prep
29:03 Chloe’s planner gift moment
29:45 Trimming chicken tenderloins
30:57 Why I trim chicken like a psychopath
32:23 Chicken breast insanity
33:38 Knife talk + chicken breakdown
36:44 Trimming massive mutant chicken breasts
37:50 Chicken prep tips
39:01 Chicken slicing + prep finished
40:05 Breaded chicken strips talk
41:01 Pizza dough technique 101
42:04 Pizza shop nostalgia
43:29 Rolling, stretching & shaping dough
44:10 Favorite seasoning breakdown
44:49 Cooking chicken for pizza
45:58 The GOAT white sauce (ranch explanation)
47:25 Cheese mountain + topping the pizza
48:49 Pickles on pizza – deal with it 😂
50:05 The pizza fails…but recovers
51:20 Pizza check
52:40 Family pizza dinner
53:15 Bath routine + last creamy meal
54:45 Last meal breakdown
55:15 Closing thoughts
55:56 Family pizza taste test
57:41 More pizza reactions
58:10 Behind-the-scenes chaos & laughs

******
MY TEAM
🔹 Coach: @bossofoutlaw
🔹 Training Partner: @brett_wilkin

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