Congratulations! Six months of consistent strength work is where it really starts clicking. What did your training actually look like - full body, a split?

Exactly the goal. Sustainable beats aggressive every time. Happy to share the training split too if anyone wants it.

I time most of my carbs - the oats, potato and rice - around training, so I've got fuel when I need it and I'm not flat in the gym. Carbs aren't the enemy on a cut, timing them just makes the deficit feel easier.

I rotate the protein sources and change the seasoning a lot - same framework, different flavours. Beef one night, fish the next, chicken done five different ways. The structure stays, the taste doesn't.

Don't rely on wraps to dodge flexibility requirements.

That combination is the classic mistake. Push the protein and the veg volume up and the same calories feel like twice the food.

Roughly 2.2g per kg of bodyweight. I bump it slightly on a cut precisely for muscle retention and satiety. It's the one macro I never compromise when calories drop.

Honestly the evening cottage cheese is what stops me caving at 10pm. Game changer.

A few people asked what I'm eating on my cut so here's a full day. It's 2,100 kcal, around 200g protein , and it genuinely keeps me full, which is the only reason I can stick to it: Breakfast - 3 whole eggs + 3 whites, 60g oats with berries Lunch - 150g chicken, big salad, 200g potato Snack - 200g 0 ...

Be cautious with scraping right over the bone. Only apply it to raw muscle tissue.