I've combined the two. I've been doing an IF of 8/16 where I only eat within 8 hours. Whenever I have lunch, I then have 8 hours to have dinner. I don't have

I've combined the two. I've been doing an IF of 8/16 where I only eat within 8 hours. Whenever I have lunch, I then have 8 hours to have dinner. I don't have the same schedule each day so sometimes I might start the next day late and fast for 20 hours. However, since I've been doing this for a couple weeks, I recently stopped eating the second meal. I just wasn't hungry. I don't have the psychological stress- because I'm allowed to eat as much as I want (of the keto diet, so within the 20g of carbs, but I snack on celery) during those 8 hours so if I got hungry I could do it. It's just when the 8 hours are up I decide if I'm hungry or not. As someone who is very overweight, the idea of not being hungry is quite shocking. (I don't think it's due to the IF, I think it's due to the ketogenic diet I'm on.) But if I keep to this, then eating once a day would give me about 23 hours of fasting. But given my uneven schedules many times that's been over 24 hours, though some days it's more like 20 hours. The point being that it isn't really much of an issue- depends on how I'm feeling and about half the time I'm not hungry at the 24 hour mark. Of course I do drink a lot of water, and I use sugar free "water enhancers" to help. So, as a consequence I am drinking quite a bit more water than I ever have in my life. (probably 1-2 gallons.) This is an anecdote, so I don't know if it's ketosis, or what that's the effect. I wanted to do everything right this time around so I'm doing keto, IF, calorie restriction, and portion controls. (I pre-make my meals. So I heat up a fixed sized meal, and have to go get a second meal if I'm still hungry, which I did a few times in the early days.) I'm also learning to cook really great BBQ in the slow cooker. Yesterday all I ate was some ribs. They were wonderful. (Memphis style, no sauce.) Here's the recipe: Rub: Memphis Dust: http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html http://amazingribs.com/recipes/rubs_pastes_marinades_and_bri... 1. Cut the membrane off of the back of the ribs (or at least pierce it.) 2. Coat the ribs with salt. (I use lite- salt to increase my potassium intake). 3. Coat the ribs with Memphis Dust- pretty thick (I use a shaker for this) 4. Lay down a layer of celery in the bottom of the Slow Cooker. (keeps the ribs an inch away from the heat) 5. Put the Ribs in there. 6. Cook on Slow. I set it for 8 hours, it should take 8 hours but they've been done in 6 the past couple times. I think my slow cooker is running hot. So check them at 4 and 6 hours. They'll be done when the meat is falling off the bone. 7. Enjoy!