This is the food diary for my second week (30/Jun – 6/Jul); At the end of the first week I felt so fatty and buttery (probably due to a combination of dinners out and drinking, totally unrelated factors to the butter itself) that I was considering quitting, however I am glad I didn’t as I hardly notice it now. I spent in Italy the last two days of this week and, despite in Italy butter consumption is pretty low but many of the food and the dishes mix quite happily with butter.
|30-Jun||Friday||Breakfast: 7.5g to fry my 3 eggs omelette (a bit more of the amount of oil I’d usually use) and 2.5g added inside the omelette and 10g in espresso; 10g in Espresso after lunch|
|01-Jul||Saturday||Breakfast: 30g spread on toasts with Jam, 10g in Espresso; 10g in a second Espresso|
|02-Jul||Sunday||Breakfast: 30g spread on toasts with Jam; Lunch: 20g on pasta with Parmesan Cheese|
|03-Jul||Monday||Breakfast: 7.5g to fry my 3 eggs omelette (a bit 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|
|04-Jul||Tuesday||Breakfast: 7.5g to fry my 3 eggs omelette (a bit more of the amount of oil I’d usually use) and 2.5g added inside the omelette and 10g in espresso; Dinner: 30g in a strir fry of beans and caoliflower|
|05-Jul||Wednesday||Breakfast: 20g spread on crumpits with jam; forgot to take the 30g for dinner I was invited to|
|06-Jul||Thursday||Breakfast: 20g spread on bread with jam; Lunch: 50g on pasta with Parmesan Cheese, the planned 30g was too little|