G
Guest
Guest
First time in 10 years I have dieted down like the old days of competing! In the past years for vacation I?ve always just cut down to 3-4 meals, done basic weights and more cardio! This year something just kinda kicked in and I wanted to really see what I could do and treated it like a prep starting 16 weeks out!
* 6 meals a day paying close attention
to and manipulating macros
* 6oz of chick per meal except for first
which is 5egg whites and 2 whole
eggs
* 70 of carbs/day just dropped from 90
from jasmine rice
* utilizing broc or asparagus for low
carb/fiber meals
* 15 almonds with 4 meals dropped
from having with 5
* Cardio added in to the point if 40 min
post workout am and 45 min pm
* Lifting as hard with as much volume
as normal
* Slight cheat/load phase of 4-6 hours
on Sat or Sund if I feel I can utilize
it.
* 235-240 down to 224 as of now! Normally just thin out(just flat right now)and have easily dropped to as little as 210 but this go around can tell Ive added a little bit of quality muscle and below 225 is where things are gonna get a more slowed.
* 8 weeks out from vacation and actually enjoying the process. Gonna see how low I can take it!
* 6 meals a day paying close attention
to and manipulating macros
* 6oz of chick per meal except for first
which is 5egg whites and 2 whole
eggs
* 70 of carbs/day just dropped from 90
from jasmine rice
* utilizing broc or asparagus for low
carb/fiber meals
* 15 almonds with 4 meals dropped
from having with 5
* Cardio added in to the point if 40 min
post workout am and 45 min pm
* Lifting as hard with as much volume
as normal
* Slight cheat/load phase of 4-6 hours
on Sat or Sund if I feel I can utilize
it.
* 235-240 down to 224 as of now! Normally just thin out(just flat right now)and have easily dropped to as little as 210 but this go around can tell Ive added a little bit of quality muscle and below 225 is where things are gonna get a more slowed.
* 8 weeks out from vacation and actually enjoying the process. Gonna see how low I can take it!
Last edited:
