3 days in, and so far I’ve had no incognito missions to the sweet shop yet. I can notice a difference already. I’ve had no tiredness or sugar slumps in the afternoon. But I did find that when I trained yesterday evening, I didn’t have a lot of energy. So I need to add some extra calories, especially before the gym.

Most people are asking me what am I eating or for a sample menu. So here is what I had to eat today along with a recipe for what we ate for dinner. It even includes a bowl of ice cream for dessert. By the way, this dairy and sugar free option tastes a lot better than any sugar laden shop bought version.


07:30   3 egg omelette with ½ courgette (grated)

60g fresh blueberries

10:30   Handful of Almonds or Brazil Nuts

13:00   Homemade Carrot, Cumin & Coriander Soup and 1 chicken breast

16:00   1tbsp almond butter and 1 apple

17:30   Gym

18:45   Chargrilled Chicken with Guacamole and 2 minute Red Onion Pickle (recipe below)

Healthy Banana Ice Cream (recipe below)


Healthy Banana Ice Cream

Serves 2

Put 2 peeled ripe bananas in a freezer bag and place in the freezer for at least 3 hours (or overnight). Break them up and place them in a blender with approx. 125ml of coconut milk. Blitz until smooth, adding more coconut milk if required. You can flavour with ground cardamom, cinnamon or cacao powder.



Spicy Chargrilled Chicken with Guacamole and 2 minute Red Onion Pickle

Serves 2

2 large chicken breasts (cut in half lengthways and flattened) – marinated in juice of 1 lime, 2 tbsp olive oil, salt and pepper for 20 mins.


2 ripe avocados

Zest and juice of 1 lime

½ tsp chilli flakes

½ clove garlic, grated

Handful coriander, finely chopped


½ red onion, finely sliced in rings

Juice of ¼ lemon

Pinch of sea salt


Lettuce leaves to serve


Heat a griddle pan to high heat and cook the chicken

Combine the avocados, lime zest, lime juice, chilli flakes, garlic and coriander and mash or blitz to create the guacamole.

Combine the onions, lemon juice and salt together about 2 minutes before serving.

To serve, place some salad leaves on a plate, top with guacamole, chicken and garnish with the onion pickle.

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