A low carb diet doesn’t have to taste awful. Try some of our updated low carb recipes for a tastebud explosion!
So if you want to get lean fast, the quickest way to do that is to cut the cards out of your diet. This of course comes with some other macro nutrient tweaking, like raising your healthy fat intake and increasing the amounts of fibrous green vegetables that you eat. That being said, as I was prepping for my recent Body Spartan video shoot with Culture Pop Films, I begin to utilize carb cycling, which was one of the major catalysts in helping me get ultra lean and shredded while still maintaining muscle mass. This process involves cutting out carbs and increasing your fat intake while also increasing your protein intake for about three or four days at a time and then having a “carb up day”.
The carb up day is super essential because it refills your muscles with glycogen. This is the energy source for your muscles and provides you with the needed strength to continue in your fitness program. When you’re in the no carb zone, your body will burn fat for fuel instead of carbohydrates. This is known as a ketogenic diet and is fantastic, especially if you are doing your morning, fasted cardio. If you’re not sure what fasted cardio is, I encourage you to check out the link below. It links to an article on high intensity interval training (HIIT training). This is the fastest way to shed body fat if you’re doing carb cycling.
Article: How to Lose Body Fat
Back to the low carb recipes
Smoked pulled pork with asparagus green beans and onion medley
8 oz Pre-cooked, smoked, pulled pork (available at Costco)
Handful of green beans, cut into bite-size lengths
4 large asparagus spears, cut into bite-size lengths
1/3 yellow bell pepper
1/8 onion, largely diced
1/2 avocado, sliced
Next, cut the bottom inch or two off the asparagus. This portion is usually fairly fibrous and really makes eating asparagus a bummer. Get rid of it and then cut the asparagus into pieces that will easily fit in your mouth. I usually get about 3 or four cuts in.
Slice the green beans the same way you did the asparagus.
Julian and largely dice the yellow bell peppers.
Put a small amount of water in two separate sauce pans and turn the burners to high heat. Add the pulled pork to one sauce pan. Add the green beans, asparagus, yellow bell peppers, and onion to another. Add a small amount of salt and/or garlic salt to taste to the vegetable medley.
Cover both pans and stir occasionally until most of the water has evaporated. This is a quick way to heat your food without using a microwave – which I personally never use due to health hazards. You’ll need to pay close attention to the pans as once the water evaporates the food will burn quickly. Cook until desired heat and texture has been obtained. I usually drain the leftover water out of the pans, over the sink, by cracking the top slightly. Then I place the pan back on a cool burner so as not to burn the food.
Protein: 56 grams (*from the pulled pork only – I don’t count protein from vegetables or fat sources)
Carbs: 6 grams from the avocado and about 14 grams from vegetables. 16 grams total.
Fats: 22 grams
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