At one time, I ran a blog called Fitterverse: A universe of fitness. This post originally appeared there. Thanks to the Wayback Machine, I’ve been able to recapture the text. I’ve published them here on their original publication dates.
One of the things I find the most difficult with keeping fit is nutrition. I love to eat anything I can get my hot little hands on. When I was younger and more active, I could get away with eating (and drinking) whatever I wanted.
These days, not so much. While it’s improved with bodybuilding and general fitness, my metabolic rate has slowed. I have to be extra careful of what I eat to be able to meet my goals.
Since currently I’m trying to cut fat, I’m doing a bodybuilder’s cutting diet – 6 meals per day, every 2 hours, zero fat. Since I’m on the first week of this current session, I’m at the top of the amounts allowed, so:
- Breakfast – 6 egg whites and a cup of oatmeal
- Meal 2 – 200g protein, 100g carbs
- Meal 3 – 20og protein, 100g carbs, 100g vegetables
- Meal 4 – 20og protein, 100g carbs, 100g vegetables
- Meal 5 – 20og protein, 100g carbs, 100g vegetables
- Meal 6 – 20og protein, 100g vegetables
In order to eat like this, I have to prep meals one week at a time. In the past, this kind of bulk cooking has resulted in some seriously boring food. One of my goals for this round is to make some things that fit within my plan, that taste decent, reheat well, and don’t leave me just begging for flavor.
I’ll be sharing recipes I’ve created. I’d welcome you offering yours as well!