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

Smart. Carbs around the session, protein and volume everywhere else. That's a cut you can actually run for months without hating your life. Great share.

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, [i]timing[/i] them just makes the deficit feel easier.

How are you handling training fuel on this? 2,100 is fairly lean if you're lifting hard.

That's the sustainable approach. A repeatable template with swappable parts beats a brand new meal plan every week that you abandon by Thursday.

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 [i]structure[/i] stays, the taste doesn't.

Do you ever get bored eating basically the same thing? That's usually what breaks my diets, not hunger.

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