Help modify my diet

[B0ARDIN087]

drink at least 1 1/2 Gallons of H2O daily. Your probably going to feel like shit for ~ 2 weeks, but then you'll feel good. We can try a carb rotation diet after cutting. Don't be afraid of dropping - remember muscle takes up 30% less space than fat - so u may feel smaller, but you'll look better and a more defined shape looks bigger anyway to the eye.

Try cooking your meat in bulk - i also cook my Steel Cut Oats in bulk (I steam them in a rice steamer). I make my shakes in a blender cause i add shit to them - so should you. Make ~ 6 at a time & store in fridge - keep cold). Make a small investment in Tupperware...tupperware is a necessity. Let me know if questions.

630-700 Upon rising - Meal #1
6-7 oz. lean meat (93-96% lean Beef, Chicken, Tuna or Turkey Breast)
+ 6 egg whites, 1 yolk
+ ½ cup oatmeal
- or – ½ grapefruit

1000 - Meal #2
Protein Drink: 2 Scoops Protein Powder (Suggest: Beverly Vanilla Ultra Size) in 14 oz water, ½ banana, 1 tbsp natural peanut butter (BLENDER NECESSARY - Make ahead, keep in fridge or cooler)

100 - Meal #3
8 ounces chicken breast (weighed prior to cooking) or 10 oz tuna
2 cups salad (lettuce, 1 roma tomato, carrot, cucumber, green peppers, etc.)
2 Tbsp feta cheese crumbles & a sprinkle of walnuts
2 Tbsp Newmans Own Vinegar and Oil dressing or make your own with 2 TBS Vinegar, 1 TBS Flax Oils and spices for flavor
-or- 1 cup vegetables (asparagus, broccoli, cauliflower, green beans, spinach or zucchini)
5-6 oz sweet potato

400-500 - Meal #4
Protein Drink: 2 Scoops Protein Powder (Suggest: Beverly Vanilla Ultra Size) in 14 oz water, ½ banana, 1 tbsp natural peanut butter (BLENDER NECESSARY - Make ahead, keep in fridge or cooler)

TRAIN

900 - Meal #5
8-10 ounces 93-96% lean ground beef
2 cups vegetables (asparagus, broccoli, cauliflower, green beans, spinach or zucchini) – or – Salad if did not have at lunch meal #3

1100 - Meal #6
(IF STILL HUNGRY ONLY!!)
Protein & Egg White Pancakes: 2 Scoops Protein Powder, 3 egg whites, 2 tbsp or more H2O to pancake batter consistency, 1 packet Splenda, Cinnamon. Make like pancakes (cooks quickly - only a minute per side on Medium heat)

quadsweeps sister wrote this up for me years ago. Recently i have been using it but I have some questions.

I cook all the beef in taco seasoning and put salsa on it.
The grilled chicken i usually eat with hot sauce but i really need something else, its not cutting it.
I cant use an outside grill on the chicken soooo...... foreman it is
I eat yams not sweet potatoes as they are 100x better. But what can i put on the yams/broccoli. margerine?
Is talapia okay for the meat portion?
Ketchup acceptable on eggs? I really am not sure but i need some modifications to make this eatable every day. Help!!!!

 

[blueta2]

I cook all the beef in taco seasoning and put salsa on it.
The grilled chicken i usually eat with hot sauce but i really need something else, its not cutting it. Try mashed avocado
I cant use an outside grill on the chicken soooo...... foreman it is
I eat yams not sweet potatoes as they are 100x better. But what can i put on the yams/broccoli. margerine? Forget the plastic, use some oilve oil or very little butter
Is talapia okay for the meat portion? YES
Ketchup acceptable on eggs? I would say yes, a little, but it is all sugar. Better to use Salsa

 

[musclemom]

What are you trying to accomplish? Cutter? Clean bulk? It sounds like your main problem is that you're finding it unpalatable??? If Q/S sister wrote it up it's golden.

No you can't have ketchup or margarine, what blueta said about olive oil and salsa if you're really suffering. Think about playing around with herbs. If you're hungry enough (which, if you're training hard, you should be famished at meal times) it all tastes frigging wonderful.

You can do a couple of things with chicken to make it taste a little better, baking it smothered in onions or poaching it in chicken broth with garlic and sage actually gives it better flavor than a Foreman grill (and it's not anywhere nearly so dry).

Meat is meat as long as it's lean.

 

[B0ARDIN087]

trying for a clean bulk. its kinda unpalatable, especially breakfast. i have to eat the yams and broccoli plain? also... baking smothered in onions, how do i do that ill try it tonight

 

[musclemom]

trying for a clean bulk. its kinda unpalatable, especially breakfast. i have to eat the yams and broccoli plain? also... baking smothered in onions, how do i do that ill try it tonight

If you're trying for a clean bulk then use butter or Extra virgin olive oil or even good flaxseed oil, end of problem. Margarine is poison, throw it out, you shouldn't use that crap anyway.

Smothered in onions, how I do it:

Preheat your oven to 350.

If you're doing a bunch of chicken, get a large baking dish, at least an inch or two deep. Lightly oil the bottom. Put down a layer of sliced onions, totally cover the bottom. Sprinkle some herbs on that, sage, oregano, basil, pepper, whatever turns you on. Put down your layer of chicken. More herbs on top of the chicken. Another layer of onions on top of that. Cover tightly with a lid or aluminum foil. Stuff it in the oven for about an hour to an hour and a half (depends, you might have to check it). When you pull it out of the oven be careful, you'll have a LOT of liquid in there.

You can do the same thing with a single portion of chicken, just use an aluminum foil pack: onions, herbs, chicken, herbs, onions, fold over foil and crimp sides tight, bake for about 45 minutes on a baking sheet.

Your chicken is basically steaming/poaching in it's own juices and the onions. Comes out very flavorful and very moist.

While your chicken is baking you can also bake your yams and most of your food for the week is good to go.

 

[B0ARDIN087]

If you're trying for a clean bulk then use butter or Extra virgin olive oil or even good flaxseed oil, end of problem. Margarine is poison, throw it out, you shouldn't use that crap anyway.

Smothered in onions, how I do it:

Preheat your oven to 350.

If you're doing a bunch of chicken, get a large baking dish, at least an inch or two deep. Lightly oil the bottom. Put down a layer of sliced onions, totally cover the bottom. Sprinkle some herbs on that, sage, oregano, basil, pepper, whatever turns you on. Put down your layer of chicken. More herbs on top of the chicken. Another layer of onions on top of that. Cover tightly with a lid or aluminum foil. Stuff it in the oven for about an hour to an hour and a half (depends, you might have to check it). When you pull it out of the oven be careful, you'll have a LOT of liquid in there.

You can do the same thing with a single portion of chicken, just use an aluminum foil pack: onions, herbs, chicken, herbs, onions, fold over foil and crimp sides tight, bake for about 45 minutes on a baking sheet.

Your chicken is basically steaming/poaching in it's own juices and the onions. Comes out very flavorful and very moist.

While your chicken is baking you can also bake your yams and most of your food for the week is good to go.

How do u bake your yams!

 

[B0ARDIN087]

also throwing some onions in my eggs should make it okay also im assuming?

 

[musclemom]

How do u bake your yams!

Oh this is complicated

Wash 'em

Dry 'em

Poke 'em with a fork

Rub 'em with olive oil

Stuff 'em into a 350 degree, on a baking sheet (pie pan, something, they drip sugar) oven until soft all the way through, usually 1.5 hr.

also throwing some onions in my eggs should make it okay also im assuming?

Of course, whole food is clean food. Onions are vegetables, a whole food. Besides, they're in salsa.

 

[B0ARDIN087]

Oh this is complicated

Wash 'em

Dry 'em

Poke 'em with a fork

Rub 'em with olive oil

Stuff 'em into a 350 degree, on a baking sheet (pie pan, something, they drip sugar) oven until soft all the way through, usually 1.5 hr.


Of course, whole food is clean food. Onions are vegetables, a whole food. Besides, they're in salsa.

sounds delicious, i dont need to cut them up or anythin first? just poke?

 

[musclemom]

sounds delicious, i dont need to cut them up or anythin first? just poke?

Nope. That's why you need to stick them through to the center to make sure they're done.

The nice thing about doing them this way is that once they're cold you can slice off a cross section, peel off the skin, and weigh out your portion. The baking concentrates the yam and brings much more of the sugar out in the flavor.