Women's Intermittent Fasting Diet Plan: Week 4 Detailed Menu

**Day 1 of Week 4: Intermittent Fasting**

Simple, nutritious, and delicious – these three keywords are enough to make me love this salad for dinner. Every ingredient exudes a fresh flavor. Intermittent fasting means low-fat, original flavor, and no burden on the stomach, making it a blessing for those who want to lose weight.

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

Cherry tomatoes: Cherry tomatoes contain vitamins A and C, which can prevent cataracts and have a certain preventive and therapeutic effect on night blindness; the lycopene they contain has the effect of inhibiting lipid peroxidation, which can inhibit macular degeneration and maintain vision.

Yam: Yam contains amylase, polyphenol oxidase and other substances, which are beneficial to the digestion and absorption functions of the spleen and stomach. It is a food and medicine that can gently nourish the spleen and stomach.

Mango: Mangoes are very rich in sugars and vitamins, especially provitamin A, which has the highest content among fruits and is good for eyesight.

**Basil Pork Calories: 300 kcal**

Ingredients: 150g pork, 10g basil pesto, 5g rosemary, 10g cherry tomatoes, 2g ground pepper, 2ml olive oil

Instructions: 1. Cut the washed pork into chunks. 2. Heat oil in a pan, add the pork, and stir-fry until fragrant and crispy. 3. Transfer the stir-fried pork to a bowl, drizzle with basil pesto, sprinkle with ground pepper, garnish with cherry tomatoes, and garnish with rosemary.

**Yam and Celery Salad**

Ingredients: 50g yam, 100g celery, 100g black fungus, 20g bell pepper, a pinch of white vinegar, olive oil, and salt.

Instructions: 1. Wash the yam, peel it, cut it into diamond-shaped slices, and blanch it until just cooked. 2. Wash the black fungus and blanch it until cooked; wash the bell peppers and cut them into diamond-shaped slices. 3. Wash the celery, cut it into sections, and blanch it until cooked. 4. Arrange all the above ingredients in a bowl, add olive oil, white vinegar, and salt, and mix well.

**Cherry Tomato and Mango Juice**

Ingredients: 135g mango, 90g cherry tomatoes

Instructions: 1. Wash the cherry tomatoes and cut them in half. 2. Peel the washed mango, remove the flesh, and cut it into small pieces. 3. Pour the chopped cherry tomatoes and mango flesh into a juicer, add an appropriate amount of purified water, cover, and start the juicer to blend until smooth. 4. Pour the juice into a glass and enjoy your fresh and delicious juice.

**Day 2 of Week 4: Intermittent Fasting**

Crisp green vegetables combined with protein-rich chicken breast make this a perfect breakfast or post-workout snack.

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

Chicken: The amino acid composition of chicken is very close to that required by the human body, and the fatty acids it contains are mostly unsaturated fatty acids, which are easily absorbed by the human body.

Cabbage: Cabbage is rich in sulforaphane, which can form a protective film against the erosion of external carcinogens, and can effectively prevent and fight cancer.

Water chestnuts: Water chestnuts have the highest phosphorus content among all stem vegetables. Phosphorus can promote human development; they also have a good effect of clearing heat and purging fire, which can both clear heat and generate fluids, and supplement nutrition.

**Stir-fried Chicken Breast with Sand Ginger and Bell Peppers: 250 kcal**

Ingredients: 120g chicken breast, 70g bell peppers, 90g sand ginger, cornstarch (as needed), pepper (as needed), scallions (as needed), a little cooking oil.

Instructions: 1. Dice the washed chicken breast, add pepper, cornstarch, and salt, mix well, and marinate for 10 minutes. 2. Slice the bell peppers and place them in a bowl; peel and slice the galangal. 3. Bring water to a boil in a pot, add the galangal and bell peppers, and cook for half a minute, then remove. 4. Heat oil in a wok, add the diced chicken breast and stir-fry until cooked through, add the scallions and stir-fry until fragrant, then add the galangal and bell peppers and stir-fry evenly. Serve immediately.

**Stir-fried Cabbage**

Ingredients: 200g cabbage, minced garlic, goji berries, salt, and cooking oil (all in appropriate amounts)

Instructions: 1. Wash the cabbage, remove the root, cut into small pieces, and tear into strips. Set aside. 2. Pour an appropriate amount of water into a pot and bring to a boil over high heat. Add a little oil, then add the prepared cabbage and goji berries, and stir well. 3. After turning off the heat, remove the blanched ingredients and drain. 4. In a large bowl, add the blanched ingredients, minced garlic, and salt to taste. Stir until the ingredients are well seasoned, then transfer to a plate and serve.

**Red Bean and Water Chestnut Soup**

Ingredients: 150g water chestnuts, 150g soaked red beans, a pinch of ginger slices and salt.

Instructions: 1. Place a clay pot on the stove, add an appropriate amount of water, bring to a boil over high heat, then add the washed and soaked red beans. 2. Cover and bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. 3. Uncover, add the prepared ginger slices and water chestnuts, stir well. Cover again and continue to cook for 30 minutes until the ingredients are cooked through. 4. Uncover, add salt, stir well, ladle the cooked soup into a bowl and serve.