Ive been reading this site for two years now but just recently started posting. I am 18 5’8 185 lbs not sure about body fat. I love CW’s routines because I love lifting heavy so I thought I would create one similar to his.
Monday 60 sec rest between supersets
Front Squat 10x3 6RM superset
Decline Situp 6RM
Wide Grip Press 10x3 6RM superset
Dumbbell row 10x3 6RM
Wednesday 90 sec rest
Good Morning 3x12 15RM superset
Weight Leg Raise 3x12 15RM
Incline Dumbbell Press 3x12 15RM superset
Lat Pulldown 3x12 15RM(cant do 15 pullups yet)
Friday 75 sec rest
Back Squat 6x6 8RM superset
Pull down Abs 6x6 8Rm
Close Grip Press 6x6 8RM superset
Barbell Row 6x6 8RM
My diet is pretty influenced by John Berardi. Currently I am getting around 3500 calories which approximately a 40% protein 40% carb and 20% fat. I will try to slowly bump up calories as long as I dont get too much bulge going on. I am in college so my food choices arent as clean as I would like but i have little choice. I have two tubs of Low-Carb Grow!, some fish oil caps, ZMA, and Power Drive for supplements. I dont really take the Power Drive unless im feeling rundown after a workout.
Im not that afraid of putting on some body fat during the winter but I would still like to keep it to a minimum. For a typical workout day my diet would look like this. To save space i drink two large glasses with each meal
Meal 1 8:00 AM
1 Big omelette
6 Pieces Bacon( i cant help myself)
1 Apple
3 Fish Oil Caps
1 Cup Coffee w/ cream
Meal 2 10:30-11 AM
2 Small Chicken Breasts
1 Large Salad(Romaine Lettuce, spinach cherry tomato, mushroom, balsamic vinegar dressing)
2 Bananas
Meal 3
Pretty much same as meal 2
Meal 4 PWO Shake
2 Cups Chocolate Milk
1 Scoop Low-Carb Grow!
1 Banana
1 scoop creatine
2 Fish Oil Caps
Meal 5 PWO Shake 2
Same as above but with strawberries instead of banana
Meal 6
Large Plateful of Pasta w/meat sauce
Salad if i can stomach it
Meal 7
2 Cheeseburgers without bun
2 Slices Provolone cheese
3 Fish Oil Caps
3 ZMA
-I know cheeseburgers arent the best but they are on of the few thigns available everyday at the dining hall.
Any suggestions would be appreciated