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Billy Beck: Gregg, a lot people might now know how you got started working out so let’s start there. How did you get started?

Gregg Avedon: It all started 31 years ago when I walked into my high school gym for the first time. I was only 15 at the time and the place looked like a shrine to Zeus! Something immediately clicked for me – down to my core and I knew this was my calling. At such a young age I was completely dedicated to learning as much as possible about training, nutrition, supplementation and sculpting my body. By the time I turned 17 I entered my first of 22 bodybuilding shows and it’s been an amazing and inspiring ride ever since.

Gregg Avedon

Billy: You have traveled the world (literally) and have managed to stay in peak physical condition. What do you attribute your success to?

Gregg: Yes, I’ve logged about 3 million air miles. String all those together and it’s like in the movie Superman when he flew around the Earth to turn back time…remember that?!

The key for me has always been consistency. I always measure out enough protein powder for each day of my trip and scoop a serving size into snack sized zip-top baggies. I also put all my supplements into small zip-top baggies for each day on the road. Then I’ll bring canned or pouch tuna, chicken and an array of decent protein bars. The moment I arrive on location, the first thing I do is find a good gym (whether it’s in the hotel or one close by) and a grocery store where I can pick up water, salad, yogurt, fruit and veggies. I never eat dinner out and opt to eat in my room with the things that I have. And I hydrate with plenty of water throughout my entire trip! It’s all about planning ahead and being mindful of what your goals are. If I’m in that mindset it’s easy to maintain.

Billy: You wrote a great book called “Muscle Chow”. In it, you have tons of recipes that taste awesome and are easy to make. Could you share one of your favorite recipes with us?

Gregg: It took nearly 2 years to pen that book and I have so many recipes that I’m proud of. What’s great about Muscle Chow is that I wrote it from a guys perspective, so all the recipes are super easy to do and super nutritious to eat. The concept of the book is broken into three phases: the relaxed phase, the lean phase and the ripped phase. I’ll give you a great recipe from the lean phase called “2-Minute Chicken Salad Pita.”

2-MINUTE CHICKEN SALAD PITA

In just three easy steps, you can whip up one of the best-tasting chicken salad sandwich ever. When I’m in a hurry and only have a couple of minutes (literally), this makes for a great meal. Just keep these simple ingredients on hand, and it’s a snap-2 minutes from start to finish.

Ingredients:

• 1 pita (choose the lowest fat and sodium brand you can find)
• 1 can (3 ounces) chunk chicken, rinsed and drained twice
• 1 teaspoon fat-free sour cream
• 1 teaspoon fat-free plain yogurt
• 1 teaspoon spicy brown mustard
• Pinch of dill seasoning and ground black pepper
• ½ cup shredded lettuce

How to make it:

Step 1: Put the pita in the toaster oven and lightly toast to warm

Step 2: In a bowl, combine the chicken, sour cream, yogurt, mustard, and dill and pepper. Mix without breaking apart the chicken.

Step 3: Cut the pita in half. Fill each side with ¼ cup of the lettuce, then add the chicken salad.

Enjoy!

Makes 1 serving

Nutrition Facts:

192 calories, 26 g of protein, 18 carbs, 2.5 g total fat, 3 g fiber

Billy: What advice could you offer to someone who wants to lose their gut and get a six pack?

Gregg: Do you want the watered-down kind and friendly version or do you want reality? I say we keep it real. The truth is that you’ve got to decide to really do it! I see so many individuals searching for the right diet plan, the latest book or the right time to start when all it really comes down to a decision. Billy, you and I see it every time we do our annual Lean & Mean Challenge. With the help and guidance from our staff of personal trainers clients learn an invaluable lesson about themselves – they had it in them all along!

So the truth is that all you really need to do to lose the gut and get your six-pack is to eat a simple and clean diet, do 20-30 minutes of cardio 3-4 times a week, and workout a few times a week. If you can do that, you will be well on your way to finally achieving your goal.

Billy: Since you are the Master of Living It, could you walk us through a typical day of eating for you?

Gregg: Sure, here’s my super-fantastic get-ripped diet (Arnold voice). I will do this for 2 weeks and then assess where I am and make a few adjustments.

• Wake up: drink 16 ounces of water, and then have a cup of coffee
• Breakfast: 6 eggs (2 whole) with Ezekiel toast and flax oil drizzled over the toast
• Snack: greens powdered drink and a piece of fruit
• Lunch: big salad with grilled chicken or fish over the top (no dressing)
• Snack: nonfat Greek yogurt with stevia in it, 7 almonds and an apple
• Snack: greens powdered drink or a 1 scoop protein shake mixed in water
• Dinner: chicken, fish, turkey or lean beef with veggies and quinoa or brown rice
• Late Snack: cup of herbal tea

If you do that for 2 weeks I guarantee youÂ’ll look and feel much different!

All the best. Thanks Billy,

Gregg Avedon

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