Eating healthy can be HARD! Here’s a cheap, easy recipe for 6, delicious chicken breasts that will satisfy your cravings and keep you energized throughout the day!
How Proper Diet and Jiu Jitsu Training in Mineral Wells Completely Transformed My Life
When I first walked through the doors of Heart and Dagger BJJ in Mineral Wells, I was 70 pounds overweight, pre-diabetic, drinking every weekend, and honestly didn’t like the guy staring back at me in the mirror. That first day on the mats at Heart and Dagger BJJ changed everything – not just because of the chokeholds, but because the gym forced me to finally fix the way I ate.
The Wake-Up Call Nobody Wants
I was 32, huffing and puffing after one round of warm-ups. Coach took one look at me dripping sweat during shrimp drills and said, “Brother, we can teach you Jiu Jitsu all day, but if you don’t fix what you’re putting in your mouth, you’re just renting these skills.” That hit harder than any armbar.
Cleaning Up the Fuel: From Drive-Thru to Meal Prep
Within a week of starting at Heart and Dagger BJJ, I threw out the Whataburger app and started tracking protein like my life depended on it – because it kind of did. The gym has a private nutrition group run by a couple of the purple belts who actually know what they’re talking about. No fad diets, no keto cults, just real food: chicken, rice, eggs, oats, steak, and a mountain of vegetables.
I went from 280 lbs down to 210 lbs in eleven months. My blood work went from “see you in the cardiac ward” to “whatever you’re doing, keep doing it.” The craziest part? I wasn’t starving. Training five days a week at Heart and Dagger BJJ turned food into rocket fuel instead of comfort.
The Mental Overhaul Nobody Talks About
Confidence That Doesn’t Come From a Scale
Losing the weight was cool, but the real shift happened between my ears. Every time I survived a brutal roll, hit a new technique, or finally tapped the guy who used to smash me, my brain rewired. Jiu Jitsu in Mineral Wells – specifically at Heart and Dagger BJJ – gave me daily proof that I could do hard things. That carries over when you’re turning down donuts at the office or saying no to the sixth beer.
Sleep, Mood, and Saying Goodbye to Depression
Once the junk food left and the training volume went up, I started sleeping eight hours without medication for the first time in years. The constant fog lifted. My wife says I stopped being an asshole around month four – I’ll take her word for it.
Building a Life Around the Mats
These days my entire week revolves around the schedule at Heart and Dagger BJJ. Morning lifts, noon fundamentals, evening advanced class – I’m there. I’ve got teammates who are cops, teachers, oilfield guys, and stay-at-home moms – all of us chasing the same thing: getting better every single day.
I’m 35 now, competing at purple belt, down 70+ pounds, off all prescriptions, and legitimately happy. None of that “I’ll be happy when” bullshit – I’m good right now, win or lose on the weekend.
If you’re sitting there in Mineral Wells thinking about trying Jiu Jitsu but waiting until you “get in shape first,” stop. Walk through the doors at Heart and Dagger BJJ, let the shape will come. The diet will follow. The life you actually want is waiting on those mats.
See you on the other side.
– Some guy who used to hate himself, now proudly wearing the Heart and Dagger BJJ patch.
Lemon Garlic Chicken with Roasted Asparagus:
Ingredients:
6 chicken breasts
2 lemons
1 bunch of asparagus
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Avocado oil, for cooking
Instructions:
Preheat your oven to 425°F (220°C)
Marinate the chicken: Place the chicken breasts in a bowl and squeeze the juice of one lemon over them. Season with salt, pepper, and garlic powder. Toss the chicken to coat evenly with the marinade. Let it sit for about 15 minutes to absorb the flavors.
Prepare the asparagus: Snap off the woody ends of the asparagus spears. Place them on a baking sheet lined with parchment paper. Drizzle with avocado oil and sprinkle with salt, pepper, and garlic powder. Toss to coat the asparagus evenly.
Cook the chicken and asparagus:
Heat a large skillet over medium-high heat and add some avocado oil.
Cook the chicken breasts in batches for about 5-6 minutes per side or until they are golden brown and cooked through. Remove from the skillet and set aside.
Place the seasoned asparagus in the preheated oven and roast for about 12-15 minutes or until tender and slightly charred.
Serve and enjoy:
Arrange the cooked chicken breasts on a serving platter. Slice the remaining lemon into wedges and garnish the chicken with them. Serve alongside the roasted asparagus.
Cost estimation:
6 chicken breasts: $12-18 (depending on the quality and source)
2 lemons: $0.50-1
1 bunch of asparagus: $3-5
Salt, pepper, garlic powder: negligible (pantry staples)
Avocado oil: $8-13 (depending on the brand and quantity used)
Total estimated cost: $30-45