Balancing Bodybuilding and a Day Job: A Bodybuilder’s Routine

A smiling bodybuilder wearing a New York Yankees cap on a city street with autumn trees and blurred pedestrians in the background.

“Man, balancing a day job with training is like trying to stand a coin on its edge; it’s tricky but I’m getting the hang of it. Started this whole bodybuilding thing as a way to blow off steam, you know, and now it’s all meal preps and protein shakes. I’m up at five each morning, downing a glass of water before hitting the weights I’ve set up in my garage. It’s peaceful, just me and the iron while everyone else is still snoozing. Breakfast has to pack a punch, so it’s oatmeal with a scoop of protein powder, maybe some peanut butter if I’m feeling fancy. Work’s at the bank, nothing thrilling, but it pays the bills and keeps me on health insurance, which you need when you’re lifting heavy like this. Lunch break is where I can squeeze in some quick nutrition, usually chicken or fish, brown rice, steamed veggies—keeps me going without weighing me down. I’ve had my fair share of injuries, strains mostly, makes you appreciate the good days more. Evenings are for the serious training, hitting the local gym where the community kinda pushes you to go harder. The guys and gals there, they’re like my second family, always cheering each other on. Post-workout, it’s straight to dinner, something hearty but clean, like a beef stir-fry or if I’m cutting, just greens and grilled chicken. Weekends might see me indulging a bit, my cheat meal is usually a burger from this joint by the park, best you’ll ever have. But through all this, you learn discipline, you learn about your limits, how to push them, how to live right on that edge. And if I had to pick a favorite local dish, it’d be our city’s own grilled steak tacos, a bit of cilantro, fresh lime—simple but so good after a long week of training and work. Keeps me grounded, reminds me why I started this journey in the first place.”

Favorite Food Place

Recipes

Essential Tools

Join the Conversation

What we really eat