Women's Intermittent Fasting Diet Plan: Week 3 Detailed Menu

**Day 1 of Week 3: Intermittent Fasting**

Intermittent fasting has been popular for many years. In the hot summer season, let's try intermittent fasting to achieve a more perfect figure and better health!

**Intermittent fasting should still provide sufficient nutrition!**

Pork: Pork contains heme iron (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia; it is also rich in B vitamins, which can enhance physical strength.

Celery: Celery is high in iron, which can replenish the iron lost during menstruation in women. Eating it can prevent pale, dry, and dull skin, and can also make the eyes bright and the hair black and shiny.

Mushrooms: Mushrooms are rich in selenium, which can promote skin metabolism and delay aging. It is also easily absorbed by the body and is very effective in preventing wrinkles.

**Creamy mushroom soup calories: 182 kcal**

Ingredients: 120g mushrooms, 10g cilantro, 10g heavy cream, 20ml milk, 15g flour, salt, white pepper, butter, and olive oil (all in appropriate amounts)

Instructions: 1. Wash and slice the mushrooms. 2. Heat a skillet, add butter and sliced ​​mushrooms, sauté until softened, add milk and water, bring to a boil, then turn off the heat. 3. Let the mushroom soup cool, then transfer to a food processor and blend until smooth. 4. Clean and reheat the skillet, add butter and melt, then add flour and stir until combined. Add the blended soup, then add heavy cream, bring to a boil again, add salt and white pepper, transfer to a bowl, drizzle with olive oil, and garnish with cilantro and mushrooms.

**Celery Salad with Vinegar**

Ingredients: 150g celery stalks, 10g bell pepper, a pinch of salt

Instructions: 1. Wash and slice the bell peppers into strips, and cut the celery stalks into sections. 2. Bring water to a boil in a pot, add the celery stalks, stir well, and cook briefly. Add the bell peppers and cook until just tender. Remove and drain. 3. Place the blanched ingredients in a bowl, add salt, and stir well until seasoned. 4. Arrange the seasoned ingredients on a plate and serve.

**Seaweed Egg Rolls**

Ingredients: 2 eggs, 25g seaweed, appropriate amounts of scallions and salt, and cooking oil.

Instructions: 1. Wash the seaweed, chop the scallions, crack the eggs into a bowl, add chopped scallions and salt, and mix well. 2. Heat a non-stick pan over low heat, pour in some oil, pour the egg mixture evenly into the pan and spread it out to form a circle. 3. Once the egg is golden brown on both sides, remove it from the pan and place it on a plate. Spread a layer of seaweed on top, roll up the egg pancake, and cut it diagonally into small pieces.

**Day 2 of Week 3: Intermittent Fasting**

In the morning, enjoy some fruit oatmeal to easily shed excess weight. A fun-loving soul and a light body go hand in hand. It can reduce excess sodium intake, lighten the burden on the cardiovascular system and kidneys, and prevent excess water retention.

**Intermittent fasting should still provide sufficient nutrition!**

Oats: Oats are rich in linoleic acid, which has auxiliary therapeutic effects on fatty liver, edema, and constipation. It is also very beneficial for the elderly to enhance their physical strength and prolong their lives.

Onions: Onions contain an antioxidant called selenium, which helps the body produce a large amount of glutathione, which can greatly reduce the incidence of cancer. The cysteine ​​in onions can delay cell aging and prolong life.

Soybeans: Soybeans are rich in iron, which is easily absorbed and can prevent iron-deficiency anemia, especially important for infants and pregnant women; the zinc they contain can promote growth and development and prevent infertility.

**Fruit Oatmeal**

Ingredients: 50g rolled oats, 10g kiwi, 15g blueberries, 20g strawberries, 40ml milk

Instructions: 1. Peel and slice the kiwi; remove the stems from the washed strawberries and cut them into chunks; wash the blueberries and set aside. 2. Prepare a cup, add oatmeal and milk, and top with kiwi, strawberries, and blueberries.

**Sesame and Onion Spinach Salad**

Ingredients: 200g spinach, 60g onion, a little sesame seeds, salt, and cooking oil.

Instructions: 1. Peel and wash the onion, then slice it into thin strips. Trim the roots off the washed spinach. Pour some water into a pot, add cooking oil, then add the spinach, stir well, and blanch for half a minute. 2. Add the sliced ​​onion, stir well, and cook for another half minute. Remove the blanched ingredients and drain. 3. Place the cooked spinach and onion in a bowl, add salt, stir well, sprinkle with a little sesame, and serve.

**White Radish Soy Milk**

Ingredients: 60g soaked soybeans, 50g white radish

Instructions: 1. Wash and peel the white radish, cut it into strips, then into small pieces. 2. Soak the soybeans for 8 hours in a bowl, add water and wash them thoroughly, then drain. 3. Put the soybeans and white radish into a soymilk maker, add water, and let the soymilk maker run for about 15 minutes to make soymilk. 4. Strain the soymilk and pour it into a bowl.