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Sorry I stepped out for a little bit but I'm back

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Rickjames

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Hey everyone I hope all is well. I been extremely busy but I hope to be on here more now. I want to give a shout out to my boy Rusty for sticking with it through all the hard times he has had. The dude is commented. Anyone who doesn’t remember me or doesn’t know me. I use to be a personal trainer and certified in nutrition. So feel free to hit me up with any questions.
 
If you don’t mind me asking, why did you leave that profession?

And welcome back. Like your handle. Rick james had some good music.
 
Welcome back! I hope I’m not intruding too much being a newb, and asking for advise on a first greet. I’m definitely interested in the topic of nutrition, and would love to get some feedback. If you’d like to be super critical about my recipes I recently posted, that would help a lot. I don’t really know what I’m doing outside of tracking basic macros and being creative.
 
My income depended on other people. It’s hard to make good money when people cancel an appointment. The other issue is fad diets people spend to much time on the internet and think they know more than you. Loved the job but it was not a career in the area I live in.
 
Not sure how to find your recipes on here but you have to have your macros calculated to find out your goals. Then we can break down your nutrition. Body type also plays a role in the nutrition world
 
Makes sense it’s all dependent on the scenario, not the diet itself. If your curious you can search “A Tack Recipe” I’ve only got two up right now, but I have more to come in. The recipes are just translations of my spreadsheets.

For a more specific question, high sodium got brought up on the alfredo chicken recipe. And it makes me question some of the other things involved beyond macro’s I might need to be aware of. Like for example those quick packaged pasta packs with the powdered sauces, heavly processed foods, etc. I feel confident in the macro balancing according to my diet, but I also don’t want to publish recipes with bad food basically.

Edit: I don’t need consulting on the spreadsheet exactly, I know things like Pepperoni Ravioli is probably not a great recipe to eat on a cutting diet. More just curious on some general rules I should keep in mind, while selecting ingredients.

recipes
 
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Ok on a quick first look. To much stuff out of a can. Secondly I see alot of carbs pasta based. Nothing wrong with pasta but find a more natural base of carbs such as avacodos. Try and use fresh vegetables but if you can’t. Then used frozen. Last thing I see is your putting alot of protein in 1 meal. Understand the type of protein you are using. Your body can only break down so much protein at a time. I would hate to see you shit most of it out. Let’s say your doing 200 grams per day divide that by 16 hours that your awake. That’s 12.5 grams per hour. So if you eat every 2 hours then that’s 25 grams. You should use the same method to break down your carbs and fats as well. Hope this helps for a start.
 
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