Here’s a high-protein, low-sodium snack combo perfect for bodybuilders or anyone needing a quick, nutrient-dense boost: Low-Sodium Beef Jerky with a Handful of Nuts.
This pairing delivers lean protein, healthy fats, and sustained energy without excess salt, making it ideal for muscle recovery and on-the-go fueling!
Ingredients
- 1 oz (28g) low-sodium beef jerky (aim for <150mg sodium per serving)
- 1 oz (28g) mixed unsalted nuts (e.g., almonds, walnuts, cashews, or pistachios)
- Optional add-ons:
- Sliced veggies (celery, bell peppers) for crunch
- A piece of fruit (apple, berries) for fiber
Macros (Per Serving)
- Calories: ~250-300 kcal
- Protein: ~15-20g (beef jerky: ~10g + nuts: ~5-7g)
- Carbs: ~5-8g (mostly from nuts)
- Fats: ~15-18g (healthy fats from nuts)
- Sodium: <150mg (if using truly low-sodium jerky)
Why This Snack is Great for Bodybuilders
- Lean Protein: Beef jerky provides amino acids for muscle repair and growth.
- Healthy Fats: Nuts offer monounsaturated fats, omega-3s (walnuts), and vitamin E for recovery.
- Low Sodium: Reduces bloating and supports heart health.
- Portable & Shelf-Stable: No refrigeration needed—perfect for gym bags, hikes, or work.
Pro Tips
- Choose Quality Jerky: Look for brands labeled “low sodium” or make homemade jerky (control salt and sugar).
- Mix Nuts Wisely: Almonds (fiber), walnuts (omega-3s), and Brazil nuts (selenium) add variety.
- Hydrate: Pair with water or herbal tea to offset jerky’s dryness and stay hydrated.
- Boost Fiber: Add celery sticks or an apple to balance macros.
- Portion Control: Nuts are calorie-dense—stick to 1 oz (a small handful) to avoid overeating.
Homemade Low-Sodium Beef Jerky (Optional)
Ingredients:
- 1 lb lean beef (flank steak, top round)
- 2 tbsp low-sodium soy sauce (or coconut aminos)
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp liquid smoke (optional)
Instructions:
1. Freeze beef for 1 hour, then slice thinly against the grain.
2. Marinate in the mixture for 4-6 hours.
3. Dehydrate at 160°F (71°C) for 4-6 hours or bake at 175°F (80°C) for 3-4 hours until dry but pliable.
Grab this savory, muscle-friendly snack to crush cravings and stay on track! 🥩🥜💪