Hello! Since you can not exercise you should get focused on your diet. Have you heard of intermitent fasting? You should not eat 14 between dinner and breakfast. Your body is in the fed state when it is digesting and absorbing food. Typically, the fed state starts when you begin eating and lasts for three to five hours as your body digests and absorbs the food you just ate. When you are in the fed state, it s very hard for your body to burn fat because your insulin levels are high. After that timespan, your body goes into what is known as the post–absorptive state, which is just a fancy way of saying that your body isn’t processing a meal. The post–absorptive state lasts until 8 to 12 hours after your last meal, which is when you enter the fasted state. It is much easier for you body to burn fat in the fasted state because your insulin levels are low.When you re in the fasted state your body can burn fat that has been inaccessible during the fed state. Because we don t enter the fasted state until 12 hours after our last meal, it s rare that our bodies are in this fat burning state. This is one of the reasons why many people who start intermittent fasting will lose fat without changing what they eat, how much they eat, or how often they exercise. Fasting puts your body in a fat burning state that you rarely make it to during a normal eating schedule. It doesn t matter when you start your 8–hour eating period. You can start at 8am and stop at 4pm. Or you start at 2pm and stop at 10pm. Do whatever works for you. I tend to find that eating around 1pm and 8pm works well because those times allow me to eat lunch and dinner with friends and family. Breakfast is typically a meal that I eat on my own, so skipping it isn t a big deal. If you are overcoming a health problem such as obesity, high blood pressure or high cholesterol, you can maintain this schedule every day until your body begins to overcome those deficits. As an example, if you need to lose 50 pounds, you ll need about six months of intermittent fasting, after which you can return to regular eating, or a fasting variation, as desired.g While you will undoubtedly feel hungry on occasion, that is perfectly normal. Once your body adjusts, you may be surprised to discover how much less food you will consume to feel completely satisfied. You ll be amazed, as I was, when you begin to see your food cravings literally disappear once you have regained your ability to burn fat for fuel. Gets rid of stubborn weight and sugar cravings by activating your fat-burning mode Builds muscle and promotes overall health and wellness Enhances brain health and helps prevent neurological disorders like Alzheimer s Reduces oxidative stress and fights aging, diseases like cancer and stress High in healthy fats, obtaining 50 to 85 percent of your daily calories in the form of avocados, coconut oil, organic grass-fed butter, pastured egg yolks and raw nuts, such as macadamia, pecans and pine nuts Moderate amounts of high-quality protein from organically raised, grass-fed or pastured animals, which translates to no more than 40 to 80 grams of protein per day, based on the protein limits I have suggested previously Proper Food Ratio: high protein, low carbs, high fiber. Having a low glycemic food ratio is critical to the viability of your intermittent fasting. Your ideal ratio would be: high protein – low carbs – high fiber. That ratio has proven to be most effective in promoting satiety and resisting hunger. The high protein part serves to nourish and retain your lean tissues whereas the low carb-high fiber ratio helps optimize your insulin and sustain a healthy metabolism. This dietary ratio has also shown to be most effective in decreasing body fat while sparing muscle tissue. Proper Food Choices: Quality protein, green and fibrous vegetables, nutrient dense fruits, good fat. Your protein should preferably come from organic whole food sources - fish, pastured eggs, legumes and dairy. Note that dairy protein, particularly whey, isn t just ok for IF, it actually enhances the benefits you get from fasting via its unique content of immune supportive, anti-inflammatory, and tissue regenerating nutrients which include bioactive peptides, leucine, and calcium. For fiber and carbs use whole and fibrous plant foods such as greens, cruciferous vegetables, roots, legumes, corn kernels, wild rice, oats and barley. To support your antioxidant and anti-inflammatory defenses, use nutrient dense fruits such as berries, cherries, citrus, papayas and apples; other powerful options in this category include dark chocolate (no sugar added), green tea and quality non-denatured whey protein. Your fat fuel should come from nuts, seeds, avocadoes, olives, extra virgin olive oil, coconut oil or whole dairy. Fat fuel will generally accommodate your fasting better than carb fuel, as it has a longer and more profound effect on your satiety and your ability to sustain energy during fasting. Fat fuel increases ketogenesis – an energy pathway that involves production of ketone bodies, byproducts of fat metabolism – known to serve as your body s preferred fuel during fasting, when glycogen reserves are depleted, and glucose supply is limited. You need to eat proteins are a good source to recover. Eat 0,8g/kg/day proteins.It s important that we all eat enough protein each day. If you know about how much protein you need, this list will help you figure out which foods will help you achieve that goal, including plant and animal sources of protein. Shortcut: An ounce of meat or fish has approximately 7 grams of protein if cooked, and about 6 grams before cooking. Fish has slightly less than beef or poultry. Chicken Chicken breast, 3.5 oz - 30 grams protein Chicken thigh – 10 grams (for average size) Drumstick – 11 grams Wing – 6 grams Chicken meat, cooked, 4 oz – 35 grams Fish Most fish fillets or steaks are about 22 grams of protein for 3 ½ oz (100 grams) of cooked fish, or 6 grams per ounce Tuna, 6 oz can - 40 grams of protein Pork Pork chop, average - 22 grams protein Pork loin or tenderloin, 4 oz – 29 grams Ham, 3 oz serving – 19 grams Ground pork, 1 oz raw – 5 grams; 3 oz cooked – 22 grams Bacon, 1 slice – 3 grams Canadian-style bacon (back bacon), slice – 5 – 6 grams Eggs and Dairy Egg, large - 6 grams protein Milk, 1 cup - 8 grams Cottage cheese, ½ cup - 15 grams Yogurt, 1 cup – usually 8-12 grams, check label Soft cheeses (Mozzarella, Brie, Camembert) – 6 grams per oz Medium cheeses (Cheddar, Swiss) – 7 or 8 grams per oz Hard cheeses (Parmesan) – 10 grams per oz Beans (including soy) Tofu, ½ cup 20 grams protein Tofu, 1 oz, 2.3 grams Soy milk, 1 cup - 6 -10 grams Most beans (black, pinto, lentils, etc) about 7-10 grams protein per half cup of cooked beans Soy beans, ½ cup cooked – 14 grams protein Split peas, ½ cup cooked – 8 grams Nuts and Seeds Peanut butter, 2 Tablespoons - 8 grams protein Almonds, ¼ cup – 8 grams Peanuts, ¼ cup – 9 grams Cashews, ¼ cup – 5 grams Pecans, ¼ cup – 2.5 grams Sunflower seeds, ¼ cup – 6 grams Pumpkin seeds, ¼ cup – 8 grams Flax seeds – ¼ cup – 8 grams Best regards.