How I Eat
I follow a disciplined way of eating that’s evolved over time — not from trends or fads, but through lived experience, experimentation, and necessity. My approach is grounded in simplicity, self-control, and function. I don’t eat for pleasure or social ritual. I eat to fuel training, sharpen mental clarity, regulate blood sugar, and maintain lean muscle mass without constantly battling cravings or energy crashes.
Foundations of My Diet
Most of what I eat is whole, unprocessed, and nutrient-dense. I stay away from grains, sugars, seed oils, and ultra-processed foods. I don’t eat fruits or starchy vegetables, and I don’t snack recreationally. My meals are built around:
- Meat: beef, pork, chicken, turkey, sausage, ground meat, fish, bacon, weiners, and burger patties.
- Eggs and cheese: nutrient-dense, complete proteins that also provide healthy fats.
- Fats: butter, coconut, and sometimes dairy fats — clean sources of fuel that support energy and hormone function.
- Nuts and seeds: almonds, pecans, peanut butter, milled flaxseed — used sparingly and strategically.
- Minimal vegetables: spinach, mushrooms, onions, or bell peppers — enough to aid digestion and provide fiber.
- Drinks: unsweetened almond milk and black coffee.
- Supplements: whey protein when macros call for it, vitamin C tablets on occasion, and generous use of Himalayan pink salt for electrolytes.
This way of eating isn’t restrictive to me. It’s a system that creates freedom — freedom from cravings, energy dips, and constant thinking about food.
Blood Sugar Control
I’m hypoglycemic. That means my blood sugar used to swing unpredictably — I’d get shaky, irritable, unfocused. Carbohydrates, even in moderate amounts, made this worse. By eliminating sugar and starches and eating high-fat, high-protein meals, I keep my blood sugar stable all day. No spikes, no crashes. My energy is calm and consistent, whether I’ve just eaten or haven’t eaten for 18 hours.
Fat and protein digest slower, don’t trigger insulin spikes, and keep me fuller longer. That’s why this diet works so well for me — it keeps my physiology on an even keel.
Fasting and Meal Flexibility
Some days I eat one meal. Other days, two to four depending on my training and hunger levels. I fast often, both for clarity and for practicality. I’m not bound by a clock or food schedule — I eat when I’ve earned it or when my body needs it.
A couple of times a week, I’ll do a clean refeed. Still strict keto, just higher calories. This helps refill glycogen stores, support recovery, and prevent the metabolic slowdown that can come with long-term deficits. It’s not a cheat. It’s a strategy.
Sparingly Snacking With Purpose
I don’t snack casually. If I do, it’s after a light meal and a hard gym session, when I’ve got a full day of work ahead and a few hours before I’ll be able to eat again. Even then, I keep it clean and minimal — enough to function, not enough to put me in a surplus. It’s always strategic, never impulsive.
Hunger and Leanness
Most of the time, I run a calorie deficit — around 500 to 800 calories below maintenance. It keeps me lean. Yes, I feel hungry sometimes, but I see that as a signal I’m on track, not a problem to solve. I don’t respond to every hunger pang. I let them pass. Hunger sharpens me. It reminds me I’m in control.
This approach helps me avoid overeating because I’m never chasing blood sugar spikes. I don’t use food for comfort. I use it as fuel. That mindset shift is everything.
This is how I eat. It’s not a recommendation or a prescription. It’s just what works for me — a method built on discipline, observation, and years of fine-tuning. It keeps me clear, lean, and focused. No fluff. No noise. Just fuel.
