Best of luck. I’ve found over the last 5.5 years that keeping it as simple as possible has worked well for me. I still just follow the original guidance from the book and ignore the rest. Remember you are only ever 24 hours, at the most, from being able to eat what you want and you can drink as much water or black coffee or tea as you like. My excess weight of 17kg/37.5lbs took about 15 years to gradually accumulate and I got rid of it in 6 months at about 0.7kg/1.5lbs per week on average. That included 2 weeks when I was on holiday and didn’t fast at all. Slow and steady with faith that it will work was my approach – along with setting a few interim targets to help keep up the motivation.

Ali, here’s the Zucchini Bake:

Zucchini Bake: 255 calories 3.8 g fat 4.8 g fiber 15 g protein 43.7 g carbs 245.5 mg Calcium PB GF Fine breakfast for a summer day.
1/2 cup zucchini, grated, steamed, patted dry 1 Tbsp fatfree cottage cheese, drained one 2-oz egg + one egg white 1.5 tsp Parmesan cheese, grated pinch garlic powder + pinch herbes de Province + pinch cayenne pepper ½ cup sliced strawberries -OR- 3 oz fresh strawberries 5-6 oz fruit smoothie or green smoothie or natural apple cider nearly-black coffee or tea; or lemon in hot water.
Grate the zucchini on a box grater and steam it over water or ‘saute’ it in a pan with enough water to prevent sticking. Drain it in a strainer, then transfer to paper towels to dry off excess liquid. HINT: steam it the night before and let it drain in a strainer over night. Combine with the cheeses and garlic, and stir in the egg yolk. Beat the egg white and fold into the cheeze/zucchini mixture. Spritz a ramekin with non-stick spray and pour in the egg mixture. Bake at 350F. For 12-15 minutes – it should puff and be
starting to brown. Prep your beverages, add the fruit, and there you are: enjoying summer’s bounty.

Here’s another that is easy:
Spinach Fritatta: 276 calories 7.2 g fat 3.8 g fiber 16.4 g protein 35.6 g carbs [31.5 g Complex] 289 mg Calcium PB GF Whether it is breakfast or dinner, Spinach Fritatta checks off all the boxes.
1 two-oz egg 1/6 cup [3 Tbsp] cooked spinach, squeezed and chopped 1 Tbsp cottage cheese 1/8 oz [2 Tbsp] chopped scallions, white or green parts ¼ oz Manchego OR Cheddar cheese, grated dash of grated nutmeg dash of granulated garlic 2 oz strawberries blackish coffee or blackish tea or lemon in hot water 5-6 oz fruit smoothie, green smoothie or natural apple cider
Cook the spinach, drain it, and squeeze it in your hands to remove excess water. [TIP: save the drained water for cooking vegetables or pasta] Chop the spinach and mix with scallions, both cheeses, nutmeg, and garlic. Lightly spray a baking dish with oil or non-stick spray. Pour the vegetable-cheese mixture into the dish and arrange so it is evenly distributed. Whisk the egg and pour over the mixture. Bake at 350F for 15 minutes. Plate with the berries and pour the beverages.

I found in my 5 years of Fasting that I enjoy menu development. So I started blogging about Fasting menus and those are 2 of mine. Hope you enjoy them.

Ali, are you doing too much caffein on Fast Days? I never have trouble sleeping, but I know that others do. There is no doubt a thread about that on this forum.

Crumpet, something I do if I can’t Fast on a Fast Day [ex: your conference], is to have a Fast Breakfast and then go on Fasting until the meal is provided at the conference. Helps to offset the damage. Plus, if you avoid the carbs at the meal and go for the veg and meat, you should be fine.

Excellent attitude, crumpet.

Today’s Fast: Roman Breakfast [apple, cucumber, chicken, date, + whole-grain thingy] in the am. Vegetable quiche scheduled for dinner.