Eat Like THIS To Get Lean (GUARANTEED)

When it comes to eating to get lean, you don’t need to adopt a short-term fad diet. In fact, what I am going to show you in this video is an easily adoptable strategy that has worked not just for me, but thousands of others that have tried it.

Now, if your problem is that you are having trouble with portion sizes and overeating then the best approach for you to adopt as a strategy for getting on track is the plate division method. Imagine the plate that you are staring down at as a clock. Make note of the times nine o’clock and nine twenty. This is going to create three separate portions on your plate. The second largest portion should be occupied by lean protein like chicken, fish or lean beef. The largest portion should be occupied by fibrous carbohydrates like broccoli, spinach, asparagus, squash or other green leafy vegetables. The smallest portion, but still one quarter of your plate, should be reserved for your starchy carbs like pasta, rice, or beans.

The dedication to protein on your plate is going to not only help with satiety but most importantly, control the type of weight loss that you are experiencing. It is not enough to just lose weight fast. You want to be sure that the weight that is lost is coming from stored body fat and not from the lean muscle tissue that actively helps to keep your metabolism elevated and capable of burning more calories at rest.

For more tips on losing body fat and how to eat to get lean, be sure to stay tuned to this channel and remember to subscribe so you never miss another video from a physical therapist with a pro sports background as a PT and strength coach.

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Jeff Cavaliere MSPT, CSCS served as both the head physical therapist and assistant strength coach for the New York Mets. Jeff earned his Masters of Physical Therapy and Bachelor’s of Physioneurobiology from the College of Health Sciences University of Connecticut Storrs. He is a certified Strength and Conditioning Specialist by the National Strength and Conditioning Association (NSCA).


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