Been cutting for a while, and now I'm **** scared to start this clean bulk on Monday because of my gut instinct of putting fat on quick. It's my first ever clean bulk. My biggest questions/concerns are:
1) How do I go about upping my calories? Do I add around 250 calories EVERY DAY as the week goes on, or just 250 calories added TOTAL, as in PER WEEK? Where do I add them?
2) I know these should be good, complex carbs (i.e. whole-wheat, oats, baked potato, etc.) right?
3) Do I continue to eat what I've been eating for cutting, or do I design a completely new food plan, introducing newer clean foods?
Diet:
1) 3 whole eggs, 3 egg whites, 1 whole-wheat muffin, 1 apple, 1 slice fat-free cheese
2) Big 100 bar OR 1c sliced pineapple, 16 whole-wheat crackers, 1 chicken breast (depends on convenience cus of class)
3) 2 slices whole-wheat bread, 1 chicken breast, 1 big apple
PreWO) 1 scoop whey, 1 apple, 1 c skim milk
PWO) 1 c skim, 2 tbsp honey, 1 scoop whey, 1 banana
PPWO) 1 chicken breast, 1 baked potato
Pre-bed) High-protein pudding (2), 2 tbsp. PowerPB
Totals:
~2500 cal.
280g pro
300g carb
46g fat
(all rounded to the nearest round #)
1) How do I go about upping my calories? Do I add around 250 calories EVERY DAY as the week goes on, or just 250 calories added TOTAL, as in PER WEEK? Where do I add them?
2) I know these should be good, complex carbs (i.e. whole-wheat, oats, baked potato, etc.) right?
3) Do I continue to eat what I've been eating for cutting, or do I design a completely new food plan, introducing newer clean foods?
Diet:
1) 3 whole eggs, 3 egg whites, 1 whole-wheat muffin, 1 apple, 1 slice fat-free cheese
2) Big 100 bar OR 1c sliced pineapple, 16 whole-wheat crackers, 1 chicken breast (depends on convenience cus of class)
3) 2 slices whole-wheat bread, 1 chicken breast, 1 big apple
PreWO) 1 scoop whey, 1 apple, 1 c skim milk
PWO) 1 c skim, 2 tbsp honey, 1 scoop whey, 1 banana
PPWO) 1 chicken breast, 1 baked potato
Pre-bed) High-protein pudding (2), 2 tbsp. PowerPB
Totals:
~2500 cal.
280g pro
300g carb
46g fat
(all rounded to the nearest round #)
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