I have read the stickies and understand that timing the carbs would be a good idea, but how can I single out the fats and carbs and keep meals interesting?
Can someone give more examples of how to get in lots of cals and split the fats and carbs?
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I have read the stickies and understand that timing the carbs would be a good idea, but how can I single out the fats and carbs and keep meals interesting?
Can someone give more examples of how to get in lots of cals and split the fats and carbs?
1 meal
1 cup oats
15 eggwhites
1serving whey protein
2 meal
7oz turkey
1cup brown rice
1 cup asparagus
2 meal
8oz Pork Chop Top Loin cut
1 hard boild egg
1.5 cups broccoli
3meal
7oz chickn breast
1cup brown rice
1.5cups brussel sprouts
Bed Time meal
2cans tuna
2tbls flax
Examples all
is the 1 cup rice measure out cooked or uncooked?
I have a scale at home and I usually go by oz.
At this very moment im having
2 cans tuna in water
2 tbsp O charly's honey mustard.
i think you should use mayo or olive oil in your tuna to get a good pro/fat, not honey mustard.
yeah , just regular plain fatty mayo?
RightQuote:
Originally Posted by gooroo
Uncooked.... cooked measurements depend on how much water is added.Quote:
Originally Posted by gooroo