I've been following Layne Norton a bit lately, and also taking advice from someone with similar views (hell, I'm pretty sure they are basing much of their stuff off of Layne, too).
From what I understand,
basically it comes down to a 'reverse dieting' approach and gradually increasing carbs while reducing fat, depending on where you are starting from.
I think Layne said something about keeping fat between 15-20% ish of total intake when pushing carbs. To stay lean, you can't have both energy substrates (carbs, fat) really high. There has to be a control, and that carbs are going to be more efficient energy sources for lifting.
I think part of the gradual increase of carbs while decreasing fat is because if you are eating higher fats now, you may not be as efficient with higher carbs right off the bat and need to adapt. You are still going to have to train with adequate volume and intensity.
What I'm finding hard is that its no longer 6 whole eggs. Its 3 whole eggs, plus egg whites, and then oats! You're no longer adding PB to shakes, or eating almonds, but eating rice cakes or low fat popcorn, etc. Basically my fats are coming from the yolk and whatever trace fat from carbs and from leaner meats.
That was kind of an unorganized ramble of thoughts, but I'm eating pasta postworkout for dinner right now.