Ep. 36 – Can You Lose Weight And Build Muscle At The Same Time?
Welcome to the 36th episode of Vegetarian Health and Longevity from Hurry The Food Up and Sports Nutritionist James LeBaigue.
Working as a sports nutritionist, there’s a common request I get from clients.
They want to lose weight, for whatever reason. Usually it’s to tone up in some form, get rid of some excess body fat. Alongside that, they want to build muscle to look more defined.
In their mind, the two usually come together; losing weight and building muscle. And fair enough, it’s a good goal and if they can manage that then it would be brilliant.
My answer to them isn’t necessarily what you might think, but it sets them up for success in the long run. We’ll dig into that in this episode, and talk through the strategies for you to use so that if weight loss and muscle building are your goal, you know how to do it and what you should avoid.
You can find it on YouTube below or you can listen to it here on your favourite provider.
If you missed last week’s episode about the key to unlocking morning workouts then you can listen to or read it here.
Introduction to the ‘perfect pairing’
When people talk about losing weight, they normally mean losing fat mass. This is an important distinction because it’s possible to lose weight without losing fat, and we’ll discuss this more later in the episode.
As a quick heads-up, losing weight but not losing fat is something you want to avoid, and there are ways to prevent it.
But losing fat mass is usually the goal—whether it’s from a specific area like someone’s belly or trying to tone up arms or legs, this is what people refer to when they say they want to lose weight. I’ve helped a heck of a lot of people do this now, and there are tried-and-tested methods for it.
What I usually hear alongside this, though, is that they want to build muscle as well, and this can be a bit of an issue. You see, the two are at different ends of the spectrum in terms of calorie amounts and the processes going on in your body.
In order to lose fat, you need to be in a calorie deficit, and there’s no way around this. You need your body to burn excess fatty tissue, and this only happens through consuming fewer calories than your body needs.
You need to do this day in, day out for an extended period, usually for weeks or months, depending on your goal. And it’s very common that during weight loss periods, even when you follow gold-standard principles, you will lose some muscle too.
Muscle building
But when you want to build muscle, the process is slightly different. Ideally, you want to be at calorie balance—meaning you’re consuming as many calories as your body is burning—or in a slight calorie surplus.
The reason is that you’re trying to create and build new, stronger muscle tissue, and you need to give your body the tools to do this. In this case, it’s calories.
In very simple terms, this is the problem people face. They want two outcomes that are almost polar opposites: one is a creation process, and one is a breakdown process.
Now, you might be listening to this and thinking, but I’ve heard that people have done both in the past. Isn’t it possible?
It is technically possible, but it’s really difficult, and I’m telling you this because I think honesty is the best policy.
You can lose fat and build muscle at the same time, but it’s hard to do, and not many people are disciplined enough or follow the best principles to achieve it.
The Role of a High-Protein Diet
Before we get into resistance training, we need to talk about protein. If your goal is to lose fat and build—or at least retain—muscle, a high-protein diet is non-negotiable.
Here’s why: when you’re in a calorie deficit, your body doesn’t just pull energy from fat stores. Your body needs protein to carry out its daily functions, and if you aren’t getting enough from your diet then your body goes to the next most readily available source: your muscles.
Protein is the most important dietary nutrient for maintaining muscle mass during weight loss. Eating enough protein ensures your body has the raw materials it needs to maintain its function, and suppor the muscle you already have.
The research is clear on this. A protein intake of 1.6-2.2 grams per kilogram of body weight per day has been shown to help preserve muscle mass while in a calorie deficit. If you weigh 70kg, for example, that means aiming for 112-154g of protein daily.
Another benefit of protein is its satiating effect. Protein-rich meals help you feel fuller for longer, which is a huge advantage when you’re eating fewer calories.
High-Protein Vegetarian Sources
If you’re vegetarian or just trying to incorporate more plant-based meals into your diet, it’s absolutely possible to hit your protein targets. Some excellent high-protein vegetarian options include:
Lentils: Packed with protein and fibre, lentils are great in soups, stews, or as a base for curries.
Chickpeas: Whether as hummus, roasted snacks, or in a salad, chickpeas are versatile and high in protein.
Tofu and Tempeh: These soy-based products are fantastic protein sources and can be used in stir-fries, salads, or as a meat substitute.
Quinoa: A complete protein, quinoa is perfect as a side dish or in salads.
Low Fat Greek Yoghurt: A creamy, high-protein option for breakfasts or snacks—just watch for added sugars.
Low Fat Cottage Cheese: High in protein and low in calories, it’s great as a snack or part of a meal
One of my favourite recipe is our healthy mac and cheese. Easy, tasty, and packs a protein punch!
Resistance Training is Non-Negotiable
The second key to achieving both goals simultaneously—and one I can’t stress enough—is resistance training.
To retain muscle during weight loss or build it while aiming to shed fat, you need to put your muscles under stress. This is the stimulus your body requires to either preserve existing muscle or encourage the creation of new tissue.
The general guideline is to perform resistance training at least three times per week. Why? Because your body adapts based on the signals you send it. A high-protein diet on its own isn’t enough. If you’re not lifting weights or using resistance bands, your body doesn’t have a reason to hold onto muscle.
Keep in mind that not all exercise qualifies as resistance training. Walking, swimming, or even high-intensity circuit training are great for cardiovascular health, but they don’t apply the kind of tension your muscles need for growth or preservation. Focus on compound movements like squats, deadlifts, push-ups, or rows—exercises that challenge multiple muscle groups at once.
Why Being a Beginner is an Advantage
If you’re new to strength training, I’ve got some good news for you. You’re in a prime position to make rapid progress.
When you first start strength training, your body adapts quickly because the stimulus is entirely new. This is what’s often referred to as “newbie gains.”
Your muscles respond by growing faster, even if you’re in a slight calorie deficit, which is why beginners are often the ones who can achieve the elusive goal of losing fat and gaining muscle simultaneously.
Over time, these gains naturally slow down as your body becomes more efficient at managing the stress from training. But if you’re just starting out, this initial phase is where you can see some remarkable changes if you follow the principles we’re discussing.
Consistency Over Perfection
Another critical element to consider is consistency. Too many people get hung up on trying to do everything perfectly—tracking every single calorie, hitting exact protein targets, or meticulously logging workouts.
While these things can help, the reality is that consistently following a plan, even imperfectly, is far more effective than being perfect for a week and giving up the next.
Focus on doing the basics well:
Eat a high-protein diet.
Train with resistance multiple times per week.
Stay in a moderate calorie deficit.
When you get those things right most of the time, you’ll see results.
Summary
Losing weight while building muscle is possible, but it requires careful planning and discipline. Start with the basics: consume enough protein to protect your muscle, perform resistance training at least three times a week, and focus on consistency over perfection.
And if you’re just starting out with strength training, you’re in an ideal position to see progress. Make the most of that beginner phase, but don’t forget that it’s your long-term habits that matter most.
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches, or enjoy it in a salad. If you love dill pickles, you’ve got to make this delicious hummus recipe.
I tried some store-bought dill pickle hummus a few weeks ago, and I’ve been addicted ever since. I decided it was time to make my own version, and it did not disappoint. I’ve been eating it with crackers and veggies, but also adding it to pretty much every other meal I eat for some extra flavor, protein, and fiber. This Dill Pickle Hummus is refreshing, perfect for summer, and a great way to use up any dill you have in your garden.
Why You’ll Love This Tangy Dill Pickle Hummus
Refreshing – Pickles are a refreshing snack, and making hummus with them creates a creamy, tangy dip that’s perfect for summer. I like to serve this pickle-flavored hummus chilled with a side of veggies for a light and filling afternoon snack.
Flavorful – If you love dill pickles, you’ll enjoy this uniquely flavored hummus. It is flavored with fresh dill, dill pickles, and pickle juice. I also add a little bit of lemon juice and a few cloves of garlic. You can also make it spicy by adding some pickled jalapenos.
Versatile – I love having hummus on hand because it’s healthy, protein-packed, and can be used in many different ways. Hummus is always great with veggies and pita bread, but it can also be added to salad, pasta, toast, sandwiches, and more.
Benefits
Chickpeas – A high-fiber diet is imperative for good digestive health, and chickpeas contain 35 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefits the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to bile in the digestive tract, removing toxins that would otherwise recirculate throughout the body. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which are great for overall health.
Dill Pickle Hummus Recipe Ingredients
Chickpeas – I used two cans of chickpeas for this hummus recipe. You can easily adjust the amount if you want more or less hummus, though. I like to boil my chickpeas with a bit of baking soda for 20 minutes beforehand, as it helps soften them, but that isn’t necessary.
Tahini – You should be able to find tahini at most grocery stores, in the same section as the peanut butter. Tahini is a paste made with sesame seeds and has a nice toasty flavor. I use it often in recipes, and it’s a staple ingredient for traditional hummus.
Pickles – Both the pickle juice and the pickles are used in this hummus recipe, so make sure to use a brand of pickles you know you enjoy. I find that the pickles sold in the refrigerated section at the grocery store tend to have better flavor than the jarred pickles, but either will work.
Dill – The pickles add a nice dill flavor to the hummus, but I also like adding some fresh dill. Dry dill has a much stronger flavor than fresh dill, so I usually stick to mostly fresh and just a pinch of dried dill.
Lemon Juice – Lemon juice is commonly used in most hummus recipes, so although we already have acid from the pickle juice, I wanted to add a little lemon flavor. You can leave it out if you prefer.
Garlic – One or two cloves of fresh garlic add so much flavor, but garlic powder can be used if you prefer a milder garlic flavor.
How To Make Refreshing Dill Pickle Hummus
Optional: For creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool for a few minutes before making the hummus.
To a food processor or blender, add in the tahini, pickle juice, lemon juice, garlic, and 1/2 cup of chopped pickles. Blend until combined and slightly creamy. It may be challenging to achieve a completely creamy texture in the food processor, but aim for as much blending as possible.
Next, add in the chickpeas, fresh dill, dried dill, and salt. Turn the food processor on and blend until the desired texture is achieved. If your hummus looks too thick, you can drizzle in extra pickle juice or olive oil until it reaches the desired consistency. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus reaches your desired texture, add the remaining 1/2 cup of chopped pickles and pickled jalapenos, if you want some extra heat. Give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any additional salt or cayenne pepper needed and enjoy.
Recipe Frequently Asked Questions
This recipe is vegan and gluten-free.
Can hummus be frozen? Yes, you can freeze hummus, although it may not retain the same creamy texture after thawing. I recommend freezing for up to 3 months in an air-tight container.
How long does leftover hummus last? Leftover hummus should last for about 4-5 days when stored in the refrigerator in an air-tight container.
What can be used in place of the chickpeas? Chickpeas are a traditional ingredient in hummus, but white beans can be easily substituted.
Can dry dill be used? I prefer using fresh dill because it has a milder flavor, allowing you to add more without it becoming too overpowering. It also has a nice fresh taste. Dry dill can be used if needed, though. I recommend adding 1 teaspoon and then adjusting as needed.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
This tangy Dill Pickle Hummus is easy to make and great to have on hand during the summer, for a refreshing and healthy snack. The food processor does most of the work and this unique hummus can be used in so many different ways. Mix it into pasta salad, spread it on sandwiches or enjoy it in salads. If you love dill pickles, you’ve got to make this delicious hummus recipe.
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/4 cup tahini
2 cups diced pickles, divided
1–2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 tablespoon fresh lemon juice
2–4 tablespoons pickle juice, depending on what consistency you want your hummus
Optional: pickled jalapenos, to taste if you want heat
1/2 teaspoon salt, or more to taste
Serve with: fresh veggies, pita bread or crackers.
Instructions
Optional: for creamier hummus, you can boil the chickpeas with 1/4 teaspoon baking soda for 20 minutes. Drain and then rinse with cold water and let cool a few minutes before making the hummus.
To a food processor, or blender, add in the tahini, pickle juice, lemon juice, garlic and 1/2 cup of chopped pickles. Blend until combined and slightly creamy, it many be hard to get completely creamy in the food processor but you want it as blended up as you can get it.
Next, add in the chickpeas, fresh dill, dried dill and salt. Turn food processor on and blend until desired texture is achieved. If your hummus is looking too thick, you can drizzle in extra pickle juice, or olive oil, until it thins out. If your hummus is not thick enough, add in extra chickpeas.
Once the hummus is to your desired texture, add in the remaining 1/2 cup chopped pickles, and pickled jalapenos if you want some extra heat. Just give the hummus a few pulses so that the pickles are mixed in, but not completely blended up. Add any extra salt, or cayenne pepper, if needed and enjoy.
Notes
This hummus recipe makes about 2 cups of hummus. Each serving is 1/4 cup.