Wednesday, January 25, 2012

Next Phase Nutrition

I'm in the middle of making modifications to my next phase workout plan and nutrition, I'm trying to get more of the desired effect of weight cutting plus strength gaining. Now when I've done low carb right in the past I've continued to become stronger and stronger as long as I drink enough water. So I'm going to take another shot a low carb nutrient timing because despite all the upper body and grip strength I'm gaining, I could do a hell of a lot better with a little less weight and the same amount of muscle.

Here is what I'm looking at eating starting.... next week at the latest.

Breakfast
2 Egg Omelet + 1 slice ham + 2 slice cheese + 1/4 green pepper.


Morning Snack
1 scoop Whey Protein Shake + water.

Lunch
2 Cup Romaine Lettuce, 2 tbsp Mayo, 1 can Tuna Fish, Italian Dressing.

Afternoon Snack
1 scoop Whey Protein Shake + water.

Dinner
12 oz Steak, 2/3 cup Mixed Veggies, 2 tbsp butter.

Post Workout Meal for each time I workout
Quaker Apple Cinnamon Oatmeal, 1 scoop Whey Protein, 1/2 cup Hemp Milk.

The total count: 2850 Calories, 150g Fat, 90g Carbs, 12g Fibers, 224g Protein, 35g Sugar

More than half the carbs come from the post workout meal. Same with the sugars. I'm sure I'll occasionally switch the Steak for hamburger and the tuna fish for chicken.

Another good question to ask is what is this daily meal plan going to cost me? I wonder myself so lets price it out:

1 dozen eggs = $4 (I like my cage free)
16 slices of ham = $2.50
1/2lb of cheese = $3
1 green pepper = $0.90
5lbs Whey = $53
Romain Lettuce = $3
Tuna Fish 1 can = $1
Italian Dressing = $4.50
Steak (each) = $6
Mixed Veggies (4 servings) = $2
Butter = I don't but it but we always have it in the house.
Milk = $2.5
Oatmeal  10 pack = $2

Lets do a little math:

1.31 Breakfast
1.43 Morning + Afternoon Snacks
2.38 Lunch
6.50 Dinner
1.22 Post Workout
1.22 Post Workout 

$14.06 to eat per day.... which would be severely lowered if I didn't eat steak. I'm sure I'll rotate between chicken and hamburg.










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