What I ate this week [August 24- August 30]
Hi Everyone,
This week I began experimenting with intermittent fasting, and so far it’s been making a noticeable difference—especially in lowering my morning blood sugar levels. While I did enjoy a few keto cookies and a slice of cake here and there (balance is key!), the majority of my meals were focused on clean, nourishing, and low-carb foods. I’ve been aiming to create meals that are not only healthy and satisfying but also aligned with a kosher and realistic lifestyle—even with a busy household!
Sunday, August 24
- Breakfast: Keto cookies and a slice of keto cake and pashtida
- Lunch: Leftover meat from chulent and cut veg
- Dinner: fasted from 6pm
Monday, August 25
- Breakfast: Leftover pashtida
- Lunch: Eggs with broccoli
- Dinner: 1.5 hotdogs with keto crackers (fasted from 6)
Tuesday, August 26
- Breakfast: Eggs with sauteed veggies
- Snack: Chia pudding
- Dinner: chicken breast, green beans, sauteed veg
- Snack: 2 handfuls of almonds
Wednesday, August 27
- Breakfast: Banana overnight oats
- Lunch: (ate out) sweet potato salad and some French fries with half a fruit shake
- Dinner: chicken breast and vegetables
Thursday, August 28
- Breakfast: A lot of pancakes ☹
- Lunch: Tomatoes and eggs
- Dinner: chicken breast
Friday, August 29
- Breakfast: Handful of almonds
- Lunch: pashtida
- Dinner: Spelt sourdough bread, fish, broccoli and cauliflower, sinta
Shabbos, August 30
- Breakfast: Keto cookies
- Lunch: spelt sourdough bread, salad, fish, broccoli and cauliflower, chulent
- Dinner: Spelt sourdough bread, Salad, fish
Overall, I feel really good about this week. Intermittent fasting is helping me become more mindful of when and what I eat, and I’m proud that most of my choices supported my health goals. I’m learning that eating well doesn’t mean being perfect—it means staying consistent and giving myself grace. Looking forward to building on this progress next week with more energy, clarity, and delicious meals!