Vitamin Voyager: Intro To Plant-Based Bodybuilding Portion of Mind-Body-Soul Program

Hey everyone! I know it’s been a while since I’ve posted, but I’ve been modifying my posts to fit the goal of VVN.

In this video, I talk about my 8-Week bodybuilding workout I created years ago while training for competition back in my Air Force days. Now, as a certified Holistic Health Coach with over 100 credits of nutrition and wellness-related courses from Arizona State under my belt, I’ve tweaked my workout to include a more science-backed, plant-based diet with heavy emphasis on breathing and tuning into your body. This bodybuilding routine is a key component in my 12-week Mind-Body-Soul program.

Along with the “body” part of my program, I’ve been putting much time into mindfulness and spiritual/inner-self practices. As I continue my research and absorb the knowledge, I add to the program, so stay tuned for A TON more exciting stuff on life-altering changes on the Vitamin Voyager Network!

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Recipe: Rotisserie Chicken

Rotisserie chicken is a form of chicken cooked on a skewer that rotates to cook the chicken evenly while also basting itself in its own juices. It was a popular dish during Medieval times due to its convenient way of evenly cooking the whole chicken, sometimes having a “spit boy” specifically for the task of turning the skewer.

Although considered a healthy meal in moderation, it is important to note a few things about rotisserie chicken’s nutritional content: 1) Total Fat per serving 2) Total sodium per serving 3) Cholesterol. The amount of fat in a serving is good for one day alone, but the saturated fat is what you’ll want to be mindful of. Also, one serving of chicken is equivalent to ½ the amount of salt you should have a day, so if you’ve had anything such as soda, chips, fries, Gatorade, cup noodles, etc. throughout the day, chances are you’ve already gone over the recommended daily intake of sodium consumption.

Rotisserie Chicken Ingredients:

  1. 1 (3 pound) whole chicken
  2. ¼ Cup of butter, melted
  3. 1 tablespoon of salt
  4. 1 tablespoon of paprika
  5. ¼ tablespoon of ground black pepper


  1. Season the inside of the chicken with a pinch of salt. Place the chicken on a rotisserie and set the grill on high. Cook for 10 minutes.
  2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika, and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
  3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Serving Size: 11.3 oz (½ chicken)

Calories: 655

From Fat: 306 (46.7%)

Total Fat: 34g

Saturated Fat: 9g

Carbohydrates:  2g

From Fiber: 0.3g

Protein: 80g

Cholesterol: 254mg

Sodium: 1188mg (50% of daily intake)

Est. Preparation Time: 1 hr 45 minutes
Recipe from

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