Beruflich Dokumente
Kultur Dokumente
LEAN BULKING
DIET & TRAINING PLAN
2019
15 Weeks
CONTENTS
TOPIC Page
Update from Ross 3
Training Summary 4
Program 1 7
Program 2 13
Program 3 19
Abs 25
Stretching 28
Cardio 31
Diet 34
Supplements 45
Recipes 48
Q&A 55
1KIND Apparel DISCOUNT 67
Terms and Conditions 68
UPDATE FROM ROSS
So it’s back to the bulking season! My year hasn’t gone quite as planned so I
hope yours has. I started off getting uber-shredded for my competition back
in March and then soon after was hit by illness. So honestly I went from
shredded to a bit fluffy over the summer and I am only just getting back to
full strength in the gym again. So I am re-evaluating and focusing on the
basics with this year’s Lean Bulk concentrating on my core diet philosophy
and a challenging but sustainable routine.
Join me on my journey through the Winter, eating the quantities for bulking
but the right quality food, with minimal additives and keeping away from
sugar and animal fats. I have tried a few new recipes recently and have
included them here too. Also with the current trend for eating less meat
through to full veganism, I have added more specific information this year on
how to run my diet as a vegetarian and included some basic veggie recipes.
Each of the programs work a major muscle group once, but I have also provided an extra session each week to
help you develop areas where you may need additional work. You have the option of rotating Extra Arms,
Chest and Back sessions or if preferred, stick to an extra session for your weakest muscle group for 5 weeks at
a time and then swap to another.
6 Extra Chest & Weighted Abs 6 Extra Arms & Weighted Abs 6 Extra Back & Weighted Abs
Week 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Program 1 2 1 2 1 2 1 2 3 1 2 3 1 2 3
Use the extra Chest, Arms and Back sessions each week as you see fit to suit your body and your goals.
Remember to complete you CARDIO sessions each week AND STRETCH after every session of weights and
cardio – may seem pointless now but it is future-proofing you for your old age!!
Important : Keep “Safe” form at all times for all exercises – it does not have to be
strict form and it is OK to lose some form to lift heavier – but always be safe, and keep the
fundamental shape - no swinging weights, and avoid temptation to use your whole body to lift
as it defeats the object of working specific muscles and will likely result in injury. Click on
exercise to watch a video of me providing tips on technique!
PROGRAM 1
PROGRAM 1 : CHEST & TRICEPS
For all standing stretches, stand with your feet hip-width apart. Keep the shoulders relaxed. Engage abs. For each stretch
execute until you feel a good stretch in the muscle but not until painful.
Try to keep a straight lower back while performing this stretch to make it
more effective. Stand and face a bench or bar, place right foot on bench
Standing Hamstring Stretch with a flexed foot. Keep your chest up and back straight. Bend forward at 10-15 seconds each side
the hips until you feel a stretch in the back of your thigh. Switch legs and
repeat.
Stretching your quadriceps while lying on your stomach prevents the knee
from moving forward. Lie on the floor (and place a rolled towel under
Lying Quadricep Stretch your right knee if preferred). Grab your right ankle behind you and pull it 10-15 seconds each side
up behind. If you cannot reach your ankle use a towel looped around your
ankle. Switch sides and repeat.
Sit on the floor with your legs out in front of you. Bend your right knee
and step your right foot over left thigh. Place your right palm behind your
right hip with fingers pointed away from your body. Inhale and lift your 10-15 seconds each side
Sitting Glute Stretch left arm toward the ceiling and lengthen your spine. Exhale and gently
rotate your torso to the right, hugging your right knee. Switch sides and
repeat.
Stand facing a wall from several feet away. Step left foot forward with
Standing Calf Stretch knee slightly bent. Lean forward to put hands on wall. Try to keep right 10-15 seconds each side
heel on ground. Repeat with opposite leg.
STRETCHING – UPPER BODY
For all standing stretches position yourself with your feet hip-width apart. Keep the shoulders relaxed. Engage
Hold Timeabs.
For each stretch, execute until you feel a good stretch in the muscle but not until painful.
Reach arms behind back and clasp hands together. Push out
Standing Chest Stretch through hands, up and away from your body.
20-30 seconds
Lie flat on your stomach on the floor. Reach your arms to the
sides to create a T shape with your body. Slide your left hand
down to your hip as you slowly begin to roll to the right --
Intense Chest Stretch leaving your right arm extended on the floor. Pause and hold
10-15 seconds each side
when you feel the stretch in the right pec and hold for about
20 seconds. Repeat on the left side.
Stand straight or sit up straight on a chair. Put your right hand
up over your right shoulder and bring your elbow back,
Standing/Sitting Shoulder Stretch pointing your elbow up to the ceiling until you feel the 10-15 seconds each side
stretch. Use your left hand to pull your head forward and to
the left. Switch sides and repeat.
Stand about 1 foot from a wall, with your back toward the
wall. Lean forward and extend your arms behind you. Place
Standing Wall Bicep Stretch the palms of your hands on the wall with your fingers pointing 20 seconds
upward. Slowly bend your knees into a squat. Feel the stretch
in your biceps, and stop before you feel pain.
Reach left arm overhead and then down behind your back,
placing palm on the center of your back. Support left elbow in
Standing Tricep Stretch your right hand. Reach your fingertips down your spine. Repeat
10-15 seconds each side
other side.
CARDIO
LOW IMPACT STEADY STATE CARDIO
BUT outdoor exercise and fresh air is great for fitness AND
psyche!! So preferably get out there and have a run outside, or a fast walk up hill.
Dust the cobwebs off your old bike or check out your local swimming pool! In fact
anything that gets you moving 2-3 times a week. Guaranteed you will feel better
overall!
DO eat a balanced range of food across different food groups – this is the best way
to get all the vitamins and minerals you need for health and fitness AND muscle development.
DON’T get stuck eating the same thing everyday. It takes more planning and preparation but it’s
worth it – and there are lots of food delivery services now that deliver all the fresh ingredients for specific
recipes to your door. These are turning out great for my diet as they avoid processed foods.
DON’T listen to all the hype around food and diet in the media…just stick to foods as close to the
original fresh food as you can. The more processing a food goes through the more stuff they add – with sugar being a
major problem. Sugar is probably the major cause of obesity in whatever form it is eaten and hidden in drinks and
foods.
For the leanest bulk DON’T have any sugary drinks including alcohol!
TRAINING AND EATING
• Review the daily meal plan and arrange your workouts around them – or figure out when you prefer to work out and plan
the meals around it.
• With bulking there is a lot of food to fit in so you will always be having a meal before training and a meal after training.
Try to leave 45 minutes between eating a full meal and training. After training have your protein shake and then leave at least
30-45 minutes before eating your next meal.
• If you are training early morning ALWAYS eat before, otherwise you really won’t be able to train to your maximum
potential. As a minimum have your porridge oats with a scoop of your favourite flavoured protein added. After training have
your eggs – if you have to go straight to work or college take pre-boiled eggs to eat on the go. (Discard yolks according to the
diet).
• If your schedule of training and work/college make it difficult to fit in all the meals, then move the quantities for the one
meal you cannot have and spread them across the other meals. This isn’t ideal but its better than missing a meal. Don’t
leave too long between meals – try to at least have snacks when you see a gap in accessibility to meals. Plan ahead!!
• For those who have night shift schedules, it is still easy to follow the plan – just start YOUR day whenever you get up and
have breakfast…so if you get in from night shift and go straight to bed, when you wake up say at 2pm, this is the time for
breakfast. Then just shift all the other meals and snacks to fit across your waking hours.
• On your Rest Day, with no training, continue to eat the same quantities as on any other day.
WHAT YOU NEED TO KNOW!!
My key principles for a lean bulk remain the same as always – STICK TO THE
RECOMMENDED FOODS AND QUANTITIES.
NOTE: More detailed answers to common questions are at the back of plan in Q & A.- -
(If you want to know WHY I recommend something)
2. Weigh yourself first thing in the morning before eating, ONCE a week, on SAME DAY, SAME SCALES, in
the SAME PLACE.
3. Drink at least 2-2.5 litres of water per day depending on your activity level and what you eat. Your
food provides some of your water requirement each day.
4. It may take some time to build up to quantities of food needed for achieving a successful bulk -
so do it gradually, especially if you have been cutting and/or carb cycling.
RECOMMENDED FOODS/PORTION SIZES
Carbs Portion Protein : Meat/Fish Portion
Porridge/Oatmeal 50g Chicken (no skin) 200-220g
Wholegrain or White rice 75g Turkey breast/ground turkey 200-220g Fruit & Vegetables Portion
Apple or Pear 1 medium
Potato or Sweet Potato 200-220g Lean beef (avoid fatty cuts) 200g
Banana 1 medium
Ryvita or Rice Cakes 3 White fish (cod, hake, bass, Blueberries (or
200-220g 100g
halibut, etc.) raspberries, strawberries)
Oily fish (salmon, tuna, trout, Green leafy veg (broccoli,
Dairy Portion 200g Up to
mackerel, etc.) kale, cabbage, asparagus,
Cottage Cheese (protein 150g
150g leeks, brussels sprouts, etc
snack)
Fats Portion Carrots, Parsnips, Up to
Greek yogurt (protein Tomatoes, Red Peppers 100g
150g Nuts (almonds best but also
snack) 40g
cashews can be used)
Skim milk, soy or almond
100-200ml Seeds (sunflower, pumpkin, etc) 30g
milk (with porridge)
5-6 whites Avocado ½ medium
Eggs
+ 2-3 yolks Olive or coconut oil for cooking 1 tbsp
DAILY MEAL PLAN – LEAN BULKING OPTION
Each day your routine should be the same in terms of number of meals and snacks. Timing can be varied to suit your
schedule. Insert your workout between any meal/snack – if necessary combine a snack and meal.
It is just as easy to get a good lean bulk if you are a vegetarian (including vegan)
vs a meat eater.
Although you may need to more creative in the ways that you cook.
These meals make a change from meat and fish for non
-vegetarians – and are highly nutritious and very economical!
VEGETARIAN FOOD - QUANTITIES
The easiest way to measure the correct portions is from dry weight, but as beans need soaking, cans are
sometimes easier. The amounts are approximate for canned goods as they do vary.
I recommend vegetarians always have 2 protein shakes per day to boost the amount of protein intake.
(Pea based protein shakes for example).
DAILY MEAL PLAN – VEGETARIAN OPTION
This is one potential day of menus – each recipe is supplied within this plan, but of course you can use your usual veggie
recipes – they are often easy to cook in large quantities to store and use a number of times during the week
Green veg or
Meal 5 Lentil Dhal *
salad
Cottage cheese or natural Nuts or mixed seeds
Snack
yogurt or avocado
GUIDELINES FOR ADJUSTING YOUR DIET
Firstly, stick to the diet plan as described with as few alterations as possible in the first few weeks as it’s
important to see how it affects you. Over a period of 3-4 weeks (ONCE YOU HAVE BUILT UP TO THE
QUANTITIES OF FOOD RECOMMENDED), it will become apparent if you are achieving your goals.
During this time monitor yourself carefully recording your weight weekly as previously described. If your
routine in terms of activity varies a lot week to week make a note of these variations.
At the end of a period of a few weeks when you feel you have had a consistent period of training, diet
and activity, consider the following:
➢ If you haven’t gained 1lb ON AVERAGE per week, increase quantities of food. Add at least 10% of carbs
and protein to each meal e.g. minimum 20-25g of chicken and 20-25g of sweet potato to each meal. If you
are still not gaining after 2 weeks of adding extra food, consider moving onto my Hard Gainer diet.
➢ If you are gaining, BUT also finding you are putting on too much body fat, then review your diet and be
honest about whether you are sticking to the diet. If you are, then cut out any “Occasional” foods you are
having, such as protein bars. Also add one session of HIIT cardio per week (see Cardio section for details).
SUPPLEMENTS
SUPPLEMENTS
Ingredients (2 portions)
400g chicken thighs boneless 10-15 black olives (pitted)
240g black beans (1 can drained) 4 spring onions
1 red pepper 1tsp ground cumin
1/2 can chopped plum tomatoes 2 tsps. Chipotle paste
2 heaped tbsps. frozen corn Salt and pepper to taste
Method
• Preheat oven to Gas Mark 6 or 200C or 400F
• Mix chicken thighs with ½ tablespoon olive oil and season with salt and pepper
• Place on baking tray and bake in oven for about 20-25 minutes
• Meanwhile slice red peppers and onions
• In a baking dish, place red pepper, onion, tomatoes, corn, black olives, cumin and chopotle paste.
• Mix well and bake in oven for about 15 minutes.
• Once chicken is cooked and sauce ready, plate up with chicken on bed of pepper/tomato sauce.
• Serve with a portion of rice and green veg.
CLASSIC BEEF STEW
Ingredients (4 portions)
2 tablespoon olive oil 800g sweet potatoes or regular potatoes,
800g lean beef stew meat cut into bite- cubed
size pieces ½ can chopped tomatoes
2 medium onions, chopped ½ tablespoon Worcester sauce
3 tablespoons flour Small bunch of fresh thyme
800ml beef stock 1 bay leaf
5 celery stalks, chopped Salt and black pepper to taste
5 medium carrots, sliced
Method
• Place flour in bowl and season well with salt and pepper.
• Add the beef pieces and mix until well coated with flour.
• Heat half the oil in a large pot over a medium-high heat. Add half the beef; cook until browned. Remove beef from pan and set
aside. Repeat process with the remaining beef.
• Heat a further teaspoon of oil in the pan over medium-high heat. Add onions and cook until soft – around 2 minutes.
• Return beef to the pan with the onion and add remaining ingredients including the beef stock.
• Bring to a boil; reduce heat, and simmer, uncovered for about 45 minutes to 1 hour.
• Monitor liquid level adding water if sauce gets to thick or boiling off more of the liquid if not thick enough.
• Remove thyme sprigs and bay leaf.
• Serve with a good portion of green veg
SPICY CHICKEN AND SWEET POTATO
Ingredients (2 portions)
2 Large chicken breasts 5cm piece of fresh ginger
200g sweet potato 2 green chillis (or to taste)
2 handfuls of fresh kale 2 tbspn peanut butter
1 onion ½ tspn turmeric
2 large cloves garlic 1/2 tspn cumin
1 handful fresh coriander ½ tspn AllSpice
30g raw, unsalted peanuts Coconut Oil
Handful pumpkin seeds Salt and Pepper
Method
• Finely chop the ginger, coriander and chilli
• Roughly chop the onion, garlic, kale and peanuts
• Peel the sweet potato and cut into cubes
• Cut chicken breasts into bite sized pieces
• Heat a large pan with ½ tbspn coconut oil and when hot add chicken and brown for 5 minutes
• Add the garlic, onion and sweet potato, continue cooking for a further 10 minutes
• Add turmeric, cumin, ginger, allspice, coriander and chilli. Mix well and then add peanut butter, and kale. Cook for a further 10 minutes.
• Serve sprinkled with chopped peanuts and some coriander leaves, with brown rice.
VEGETARIAN CHILLI
Ingredients (4 portions)
2 tbsp olive oil 800g canned chopped tomatoes (2 cans)
3 cloves of garlic chopped 400g can red kidney beans drained and rinsed
1 large red onion thinly sliced 100g dried red lentils
2 celery stalks finely chopped 400g frozen soy mince
2 medium carrots peeled and finely chopped 250 ml vegetable stock
2 red peppers roughly chopped Fresh coriander
1 tsp ground cumin ½ lime
1 tsp chili powder
Salt and pepper to taste
• Method
• Heat the olive oil in a large saucepan.
• Sauté the garlic, onion, celery, carrots and peppers for a few minutes, on a medium heat, until softened.
• Add the cumin, chilli powder, salt and pepper and stir.
• Pour in the chopped tomatoes, kidney beans, lentils, soy mince and vegetable stock. Add cumin, chilli powder, salt and pepper.
• Simmer for 25 minutes.
• Serve with brown rice, fresh coriander leaves and a squeeze of lime juice.
• Freezes well. Keeps for up to 4 days refrigerated.
BASIC LENTIL DHAL
Method
• Place lentils in a pan and cover with enough cold water to come to around two inches above their surface. Bring to the boil then reduce to a
simmer. Stir in turmeric and tsp butter. Cover and leave to cook gently until consistency of porridge
• In a small frying pan, dry-fry the cumin seeds for a couple of minutes – don’t burn. Remove from the pan and put to the side.
• Melt second tsp butter in the frying pan and cook the chopped garlic, onion, chillies, ginger and tomatoes. Once the onion and garlic are
softened, mix in the toasted cumin seeds, garam masala and ground coriander. Remove from the heat and add to the lentils.
• Serve topped with fresh coriander leaves, and green vegetables.
VEGGIE BURGER
Ingredients (4 burgers)
350 g firm tofu
1 large free-range egg
75 g wholemeal breadcrumbs
2 heaped teaspoons Marmite/Vegimite
(optional)
8 ripe tomatoes
2 sprigs of fresh basil
4 soft wholemeal buns
Method
• Squeeze excess liquid from tofu, then add egg to the tofu in a bowl, followed by the breadcrumbs and Marmite.
• Mix well and shape into 4 patties. Roughly chop the tomatoes and put into a dry non-stick frying pan on a high heat with a pinch of black
pepper, a splash of water and the vinegar.
• Chop the tomatoes and then cook in a pan until mushy. Add fresh basil leaves and season with salt and black pepper
• Place 2 teaspoons of oil in a large non-stick frying pan on a medium heat. Pick the rosemary leaves into the pan in four piles, place the
patties on top and cook for 3 minutes on each side, or until golden.
• Spread the tomato sauce onto the buns, then sandwich between bread roll.
• Could also be served with large tomato sliced and lettuce in bun, instead of tomato sauce.
Q&A
• Answers to all common questions are to be found here!!
Q. HOW CAN I WORK THIS PLAN IF I CAN ONLY
TRAIN 4 DAYS A WEEK?
This means you will be spending about 1.5 hours in the gym,
4 times a week instead of 1 hour, 5-6 times a week.
Bench press:
1-0-2 means 1 second lifting the weight, followed
by immediately lowering the weight slowly to a
count of 2 seconds
Q. WHY DON’T YOU RECOMMEND THE
WEIGHT TO USE FOR EACH EXERCISE?
It works by eating the right quantities of clean food i.e. not processed -
nothing out of a packet/tin. So because you stick to certain foods,
macro/calorie counting isn’t necessary - you get the right amount by
just eating the right weight of chicken or turkey etc. Macros/calories
are useful if not on a clean diet and using food stuffs out of packets and
tins.
Copyright
As with all our products our Lean Bulking 2019 Plan is subject to our standard terms and conditions,
disclaimer and protected by copyright, and as such any attempts to copy or duplicate; issue copies; sell, rent
or lend; show or communicate this plan to other members of the public, is strictly prohibited.