Page 192 - Muscle & Fitness (December 2019)
P. 192

FLEX_FLEX LEWIS









                                  Always working
                         No longer confined to the
                             212, Lewis indulges in
                             a hefty lunch before a
                            “workout” at NYC’s Life
                              Time Athletic at Sky
                           alongside NFL Network
                               host Nate Burleson.



            “He obviously struggled to
          make that 212 class,” Lewis
          says. “Then when I was at the
          show, it was the best decision he
          made because he made such a
          great impact, he was in phe-
          nomenal shape, and he, again,
          embraced that first rookie role.”




          EATING UP THE
          COMPETITION
          The cheesecake at Junior’s
          Restaurant & Bakery is a must-
          try dish for any city visitor.
          Lewis, however, unsurprisingly
          skipped the decadent dessert
          and opted for the steak. Now
          that Lewis isn’t confined by
          weight restrictions, adding a
          surplus of quality calories has
          become a workout on its own.
            “I’ve always trained every sin-

          gle year to make improvements
          even though I’m governed to a
          weight class. So, for the last five
          years, it’s been incredibly hard
          for me to make the 212 weight
          class,” Lewis admits.
            Loyal fans of Lewis know that
          he’s often in his best shape
          weeks before the competition.
          Leading up to the 2017 Olympia,
          for example, he posted a photo
          of himself posing in front of a
          mirror. He was huge, lean, and
          grainy. His biggest gripe is that
          cutting to the 212 weight limits
          his ability to bring his best pack-
          age to the stage.
            “I don’t have the best appetite,
          and I think everybody knows

          that—it’s been well-documented.
          So adding the extra calories has
          been one of the new challenges.”


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