1.Listen to your appetite and scale the portions up or down as the week goes.
2.Season in layers — herbs early, then acid and citrus, and only at the end, flaky salt.
3.Leftovers keep four days in glass jars (as shown in the chart above).
4.Don't skip fat — it carries the essential vitamins your body absorbs slowly (olive oil).
5.Plan for one loose evening so a rigid week never becomes a mindtrap.
Speak to a dietitian before making big changes, especially if you take medication. Enjoy your week of cooking.
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