Fitness Nation Forum

I look at protein density more than just the protein number. On a cut I want foods that give me a decent amount of protein without using half my daily calories.

My biggest thing is satiety. Lean protein combined with vegetables keeps me full much longer than trying to hit protein with snacks and shakes.

I keep protein sources that require almost no preparation around. When calories are low I dont want every meal to become a cooking project.

I use different sources depending on the meal. Breakfast is usually dairy or eggs lunch is something lean and dinner is where I rotate meat fish or vegetarian options.

I have found that planning the protein first makes cutting much easier. Once I know where the protein is coming from the rest of the meal is easier to build.

My budget changed how I approach it. I use cheaper staples most days and save more expensive protein sources for meals where I actually want them.

I dont completely remove fatty protein sources. I just use smaller portions and make the rest of the meal leaner.

Lentils and beans have become much more useful to me during cutting because the extra fiber helps with hunger.

I prefer protein sources that work in several different meals. Minced meat for example can become a bowl wrap pasta or even a quick breakfast.