This was my first week (23-30/Jun) in this experiment, no noticeable effects so far:
| 23-Jun | Friday | Dinner: made 150g of penne pasta, dressed with the whole 50g butter and lots of Parmesan cheese. I grew up eating pasta with butter and cheese so great memory and enjoyable but 50g was a tad too much compared to my usual usage |
| 24-Jun | Saturday | Breakfast: 10g to fry my 3 eggs omelette (no way I could use 20 and even 10 was more I usually cook with) the remaining 10g in an espresso (yummy) and 30g thickly spread on two toasts and then smoked salmon on top. I would usually eat salmon without any toast but I consider saturday a cheat day so I can eat bread with them |
| 25-Jun | Sunday | Dinner: 30g on pasta (with parmesan cheese) and 20g on slice of bread with emmental cheese |
| 26-Jun | Monday | Breakfast: 10g to fry my 3 eggs omelette (about twice the fat I’d usually use) and 10g in espresso; Dinner 30g spread on baked fish and quinoa, tasty |
| 27-Jun | Tuesday | Breakfast: 10g to fry my 3 eggs omelette (about twice the fat I’d usually use) and 10g in espresso; Lunch: 20g to fry the chicken I have with my bean salad and 10g in the second espresso (getting used to butery espresso) |
| 28-Jun | Wednesday | Breakfast: 5g to fry my 3 eggs omelette (about same amount of oil I’d usually use) and 5g added inside the omelette (butter doesn’t fry as well as oil and the omelette got slightly burnt) and 10g in espresso; Dinner: spread 30g on toasts I ate with cheese and ham, and on a a couple of slices of pizza |
| 29-Jun | Thursday | Breakfast: 7.5g to fry my 3 eggs omelette (abit more of the amount of oil I’d usually use) and 2.5g added inside the omelette (butter doesn’t fry as well as oil but this time it worked out) and 10g in espresso; Lunch: 20g to fry the chicken I have with my bean salad and 10g in the second espresso |