Bulking Blueprint: Cycle Smarter, Stay Lean

You’ll bulk smarter by tracking calories, weight, and weekly body-fat or photos so you can link intake to results and adjust confidently. Start a cut by dropping about 1,000 kcal from your bulk intake and aim for roughly 40% protein, 25% fat, 35% carbs, converting those to grams. Use a default six-week bulk with a two-week cut and keep your training consistent to protect muscle. Stick with the plan and you’ll get practical tweaks next.

Set Your Baseline: Track Calories, Weight, and Body-Fat to Guide Every Cycle
Before you change anything, get a clean baseline: track your daily calories, weigh yourself consistently, and measure body fat so you can link intake to outcome.

You’ll own your progress when you log food with an app, website, or pen and paper, not guess.

Weigh at the same time each day, note body-fat readings weekly, and take photos for honest feedback.

Those numbers free you to experiment confidently—adjust meals, not faith.

When weight or composition shifts, you’ll know which meals caused it and steer cycles precisely.

Freedom comes from data, not wishful thinking.

Track multiple metrics (like body measurements and performance) to avoid getting demotivated by a single stalled number and to validate real progress through body composition changes.

Calculate Your Cut Start: Subtract 1,000 Kcal From Your Bulk Intake and Set Macros
When you’re ready to shift from bulk to cut, drop 1,000 kcal from your current bulk intake to create a clear, measurable starting point for dieting. You’ll track calories like a navigator and turn numbers into control.

Calculate macros for the cut: aim ~40% protein, 25% fat, 35% carbs. Convert percentages to grams using your new calorie total so protein protects muscle and carbs fuel training.

Log weight, body-fat, and photos to confirm the plan works; if progress stalls, adjust calories or macros incrementally. This method gives you freedom to sculpt without guesswork.