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So I’m feeling a bit more energetic, but mornings are still a struggle and I’m becoming a coffee addict!

Day 11

Breakfast
Coffee with almond milk and 2 boiled eggs with salt

Lunch
Left-over courgette spaghetti bolognese.

Snacks
1 tiny banana (seriously the smallest one I’ve ever seen!)
4 organic dried apricots (on special at the moment in Holland & Barrett)

Dinner
Organic roast chicken with roasted sweet potatoes, parsnips, carrots and mushrooms.
1 roast pepper stuffed with bolognese sauce

Dessert
2 cups peppermint tea

 

Day 12

Breakfast
Banana & blueberry smoothie and a black coffee

Lunch
Left-over spaghetti bolognese

Snacks
2x carrots with home-made aubergine and basil pesto.

Dinner
Thai red fish curry with peppers, squash, sweet potato, onions, garlic, ginger (I used ginger slices from a jar, but fresh is better), baby spinach and mushrooms, served over steamed, diced broccoli. I’ll definitely make this again!! It’s tasty, healthy, filling and definitely fits in the comfort foods category, even served over cauliflower rice or diced broccoli.

 

Day 13

Breakfast
Banana and blueberry smoothie with Almond Milk, pre-made the night before.
Scrambled eggs with tomatoes and spinach.

Lunch
Left-over seafood curry with broccoli.

Dinner
Left-over spaghetti bolognese

Day 14

Breakfast
2 boiled eggs

Lunch
Green salad with prawns drizzled with a home-made pesto, lemon juice and avocado oil dressing.

Dinner
Roasted pepper stuffed with bolognese and a thai style pumpkin soup with coconut milk.

Dessert
1 cup of peppermint tea

 Day 15
Breakfast
1 black coffee
A banana and blueberry smoothie with Almond milk
Lunch
A microwave omelette with spring onion, tomatoes and pepper, served with freshly cracked black pepper and hot sauce.
The remaining boiled and seasoned beetroot
A small cup of the remaining Thai pumpkin soup
Snacks
A handful of cashew nuts
1 small banana
A handful of dried, organic apricots
Dinner
Prawns with hot sauce
A cherry tomato salad with Coconut Blossom vinegar, olive oil and fresh rosemary.
Sweet potato fritters with onions, garlic  and a little diced ham – the first batch were crumbly so I added 1 egg into my second batch, but the first batch (without an egg) tasted better. Make sure you salt the grated sweet potato, let it rest for 30 minutes, then squeeze out the excess moisture and let it drain properly. I also tried frying it all in coconut oil before forming the patties to help remove more moisture. Make sure you do cook it over a medium heat, so you can leave it to cook for 10 minutes without having to turn them – otherwise they will crumble. Good luck 🙂 They are worth the effort!!
Yay! I’m half way!!!
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