On eating in the life you actually have

Most food advice is written for a version of the week that does not exist: one with time to shop daily, cook from scratch every night, and eat the same three meals without variation. Real weeks are messier than that.

The more useful question is not what you should eat, but what fits into the week you actually have. A plan that assumes an hour in the kitchen every evening will not survive a Tuesday.

Small, repeatable choices tend to outlast ambitious ones. A good olive oil, kept where you will actually reach for it. A short list of ingredients you recognise. Nothing that requires a special trip.

None of this is about eating less or eating perfectly. It is about building habits around the life you have, not the one a plan assumes you have.