Thursday, November 12, 2015

BIG ROELLY WINKLAAR

Roelly Winklaar

Intro

Born: 22 June, 1977
Weight: 286 lbs
Height: 5' 6''

About Roelly Winklaar

Another name in the bodybuilding sport or one can say that another new emerging name in bodybuilding Roelly Winklaar probably the first big man with a tattoo on his abs competing in Mr Olympia competition. He got the massive physique with good biceps. His best placing in the Mr Olympia competition was in 2015 contest where he came to 7th place. He won different competitions including his first Arnold Amateur Championships in 2009. When Roelly got his pro card he returned to IFBB Arnold Classic in 2010 where his physique makes a statement that he is a site to watch. In that competition he came to 7th position but this was his strong performance making a mark in bodybuilding competition. After his debut 7th place he competed in IFBB Australia Pro Grand Prix 2010 where he came to 3rd place again making a statement. But his name was then dig deep when he won 2010 New York Pro where no one can thought that Roelly can win the New York Pro.

Diet of Roelly Winklaar:

Pre-workout: Roelly takes 2 scoops of N.O.-XPLODE prior to training
During workout: Roelly takes 2 scoops of VOLUMAIZE, sipped while training
Post-workout: Roelly takes 2 scoops of CELLMASS immediately following training
                                                                                       
Meal 1

6 NITRIX tablets
75 g oatmeal
2 scoops of SYNTHA-6
30 g nuts
Meal 2

2 sweet potatoes
10 egg whites and 2 yolks
2 cups of broccoli
Meal 3

75 g rice (uncooked amount) w/ 1/2 Tbsp olive oil
300 g fish
Vegetable of choice
Meal 4

6 NITRIX tablets
200 g lean meat
Vegetable of choice
Meal 5

3 scoops of TRUE-MASS
                                                                                    
Meal 6

75 g rice (uncooked amount)
250 g lean meat
1 cucumber
Meal 7

75 g oatmeal
2 scoops of SYNTHA-6
1 banana
Meal 8

6 NITRIX tablets
1 scoop of CELLMASS
75 g rice (uncooked amount)
300 g fish
30 g nuts

No comments:

Post a Comment