"Maintain a relatively equal balance of carbohydrates and protein sources, while increasing your intake of green vegetables. Approximately one-third of your plate should consist of protein, one-third starchy carbohydrates for energy, and one-third vegetables for bulk and volume."
Yeah.... this is not great advice. No fats at all? Carbs as high as protein? Horrible idea.
Most people do well when lowering carbs and upping fats during a cut. This is also more protein sparing as well as being better on insulin sensitivity. Never heard of anyone keeping carbs high during a cut, but just cutting out fat and upping veggies. Weird advice. Doesn't sound healthy either to cut out fats like evoo, fish oil, etc.