new cutting diet critique

[musclestack]

Well, I'm back from a one month vacation and ready to start hitting it hard again. I've been cutting (with the exception of the past month) for 3 months. I had made some excellent progress in the beginning, but I hit a plateau in the last month (month before I was on vacay). My diet was around 2,300 cals, and I was doing roughly 30-45 min of cardio, fasted, in the morning, 5 days a week. I also weight trained heavy in the evenings. First off, here are my stats:

26yo
5'9"
165lbs.
was at around 14%bf before vacay; now probably closer to 15% hehe!

Here is my new diet. Things I'm changing from the old diet is that it will be less cals, and I'm limiting carbs to breakfast, pre and post WO rather than having carbs for all first 4 meals of the day. I am also adding more protein and less carbs/fats. It looks like this:

Wake up @ 5:00AM for fasted cardio. About 45 min. (This will be every day; even non-workout days).

meal 1 (7:00)
8 egg whites
50g oats
p-39
c-29
f-5

meal 2 (10:00)
6 oz. chicken breast
1/2 oz. nuts
p-39
c-4
f-8

meal 3 (1:00)
6 oz. chicken breast
1/2 oz. nuts
green beans
p-39
c-4
f-8

meal 4 (3:30)
6 oz. chicken breast
1/2 oz. nuts
p-39
c-4
f-8

meal 5 (6:30) pre-workout
8 egg whites
50g oats
p-39
c-29
f-5

WORKOUT

meal 6 (PWO; 8:00)
8 egg whites
50g oats
p-39
c-29
f-5

meal 7 (9:00)
6 oz. chicken breast
1/2 oz. nuts
green beans
p-39
c-4
f-8

protein: 273
carbs: 103
fat: 50
total calories: 1,927
split: 57/21/22

What do you think? What would you change, add, or subtract? I don't have much variety, but everything I eat is very convenient for me at work. Protein powder is expensive where I live; will the egg whites suffice for PWO? My goal is to lose as much bf within the next 6 weeks as possible before I start a very long bulk. All feedback is very much appreciated!!

MS

[MR-FQ320]

Im no diet expert but dude, please dont take this the wrong way but 165lbs @ 15% and your cutting ? there will be nothing left man, are you actually training or are you just dieting ?

the diet itself looks kind of ok (whats with all the nuts)but Im questioning your goals, i think you need to re-evaluate. if I were you id just lean bulk starting now and stop wasting time, at 15% its not that bad, just start putting muscle on and the fat will stretch and appear less anyway.

egg whites are an awesome source of protein.

[Damienm05]

I respectfully disagree. He'll look better at 10% than he would at 15% with more muscle mass. Better to get lean, be scrawny and then bulk from there because:
A) Gains won't be distorted by body fat
B) He'll be able to eat more to bulk over a longer period of time without worrying about "Am I getting fat?"
C) The cutting process is more efficient now because he has less lean mass to preserve and less fat to drop than he would coming off a bulk.

The current diet isn't bad. You should see nice results. I'd try to order whey online because it really would be better for PWO. Look at it this way, a tub of isopure may be expensive but think about how many shakes it makes, no less than 30 servings. Now, 30 servings of egg whites for me in the US is like $40.00 minimum and that's with cracking the eggs and separating. How much could a tub of whey be on the internet?

[musclestack]

Okay, thanks guys. Damien, is there anything about the diet that you don't like? Ross, the nuts are for dietary fats; they are convenient for me.

I appreciate the debate on what my goals should be, but could someone please ctitique the diet lol?

Thanks again!

[Damienm05]

I don't like that you're only eating chicken and egg whites for protein. Ideally you should be having whey PWO and red meat and/or casein before bed. The concept being slow digesting protein through the night and rapid recovery PWO. In general, a more varied source of lean protein is better. I think for cutting, the rest of the diet looks good.

[musclestack]

Thanks, bro. Yea, I'm going to work on getting the Whey online. Don't you think the added nuts for a fat source in my last meal will help slow the digestion in replace of the fat in red meat?