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August 20, 2020 4 min read 4 Comments

Over the years, we’ve received tens of thousands of messages asking what diet our BodyRock Trainers follow, and in this blog, we’re going to answer all those questions in one place. 

The truth is there is no one BodyRock Trainer diet. All of our trainers eat slightly differently, but they do have one thing in common: most of their food is clean, healthy and whole.

Keep reading. Our trainers are going to tell you all about their fit food philosophy.


Denetra 


“I follow a flexible diet program, meaning I count my macros using an app and I do not go over or under my macros daily. Macros is short for macronutrients and refers to how many carbs, fat, and protein you can eat for your goals. 


The app I use to track my macros is "MyFitness Pal" but there are numerous free apps online.


Now, on top of my macros I try to eat what I want but keep it pretty simple. Consistency is key when coming to fitness goals and weight loss. So I tend to eat the same sources of food daily since I know what my body digests well. 


For carbs I like sweet potatoes, oatmeal, grapefruit, strawberries, red potatoes, multigrain bread, and corn. 


For protein, I like vegan protein powder, chicken breast, lean ground beef, lean ground turkey, eggs, turkey bacon, and egg whites.


For fat, I enjoy peanut butter, almond butter, cashew butter, and avocado.


Then I also make sure to have two servings of green veggies daily. I usually pair my veggies with my lunch and dinner and love asparagus, green beans, cucumbers, snap peas, and cabbage.


You need a good balance of all three macronutrients so you have the energy for your workouts, the right amino acids for recovery, and enough protein to build nice lean muscle.”


Learn more:Macro Measuring Made Easy.


Beth


“I don’t follow a specific diet plan; I stick to whole foods. I cook most of my meals and load them up with vegetables, although I am not a vegetarian. Eating well 90% of the time leaves a little room for a dessert or beer.  I’m all about portion control and moderation.

I also batch cook on the weekends to take all of the guesswork out of what I’m going to grub. For example, I might cook up a pot of turkey and vegetable chili, vegetarian Dahl with nan bread, and I love salads with seasonal fruit,  nuts, and a fried egg.” 


 

Get dozens of healthy omnivore recipes in ourNutrition Guide and Meal Plan. It’s on sale now, so snag it fast and start chowing down on delicious and nutritious meals, snacks and desserts. 


Sylvie


“I have been plant-based for 5 years and I am in love with it! I also dointermittent fasting, I find it very convenient and beneficial for my body type.


Here’s what a typical day looks like for me:


Morning drinks: Lemon water, teas, then coffee

Training (weights, boxing or HIIT)

My first meal is a plant-based protein smoothie with soy milk, berries, banana, peanut butter, cocoa powder (packed with micronutrients, iron, fiber, minerals, etc.)


I make healthy pancakes as well using gluten-free flour and it makes me feel recharged!


My second meal is usually two hours after my smoothie, giving my body time to digest. I love to bake vegetables and make bowls with either beans or a type of grain, like brown rice, quinoa, couscous, rice noodles or potatoes with veggies.


My top vegetables are mushrooms, peppers, cauliflower, tomatoes, cucumbers, and asparagus. 


My top green leafy are arugula, kale, spinach and romaine lettuce.


My top legumes are lentils, kidney beans, edamame beans, chickpeas and potatoes.


My top fruits are berries, kiwis, mango and watermelon.


I create boom food and enjoy it every day!”

Grab ourFast & Furiously Fit ebook to learn more about intermittent fasting and how it can help you lose fat, build muscle, sleep better and balance your hormones. Plus, this guide has dozens of recipes to help you kick start your success.

Jessica P


“I defiantly take a whole food, naturally sourced approach. I try and get what my body needs from natural fuel and am not big on supplements unless there is a real deficiency that can’t be met without supplementation of course. Two examples of these are vitamin D and B12. Probably everyone should be supplementing these two in my opinion.


I made the decision not to eat meat two years ago. A junction of various sources and information brought to light the significance of whole food, plant-based diet, especially in these times! There seems to be irrefutable evidence of how this diet can decrease the chances of developing chronic disease, heart disease, and some types of cancers as well as so many other benefits. How factory farming and affects our ecology and environment and of course compassion for animals are additional factors for my decision. 


My diet consists of whole grains, veggies, fruits, legumes, nuts, seeds, and of course some cheat decisions. I am an 80/20 rule person. 80% of the time my diet it clean/whole foods but if I feel like a donut or take out I will indulge! I try and reduce that 20% of not so great food decision making to 15% or even 10% as much as possible. Or have the indulgence be homemade or less processed. When we are in the routine of healthy movement and eating we are so in tune with our body that we love feeling so good and will, therefore, be more deterred from making those not so great food decisions. 


I find so many people are worried about restriction when I think that all of the power and influence should be around what we can and should eat. If we were to be creative and could get excited about all of the vitamins, minerals, antioxidants, and phytonutrients we actually need to be healthy, what we can’t have wouldn’t be so much of a focus.”

If you are a plant-based eater or looking to make the transition to a totally vegan diet or even a diet with just more plant-based foods, check out ourPlant-Based Vegan ebook. This book has over 40 completely plant-based meals, snacks and desserts. 


Are you ready to tweak your eating to live a healthier, fitter life? Tell us about it in the comments!


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