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Three weeks in and I’m starting to feel good ­čÖé

Day 21

Breakfast
Banana and blueberry smoothie made with coconut milk, made with creamed coconut and water blended together. 2 boiled eggs.

Lunch
More colourful salad with leeks, spring onions, peppers, grated carrot and baby spinach leaves served with fresh lemon and olive oil with salt, pepper and herbs, served with paleo pesto chicken breasts. I prepared the salad on the weekend so I had my first few lunches of the week sorted.

Snacks
Pistachio nuts
1 orange

Dinner
Left over Thai red fish and vegetable curry.

Dessert
1 banana
1 choco nakd bar!! These are amazing!!

Day 22

Breakfast

Banana and blueberry smoothie wth coconut light milk made from blending coconut cream in a block the with filtered water. A good alternative if youve run out of unsweetened almond milk.
Chilli tomato concasse with peppers, chillies, leek, mushrooms, tinned tomatoes and brown onions pre-made the night before. Served with a poached egg. I warmed it all up at work.

Lunch

broccoli, avocado and pesto chicken salad with grated carrots, sliced leeks, celery, spring onion on top of baby spinach leaves and sprinkled with mixed seeds

Snacks

1 banana
1 clementine

Dinner

Roasted pepper stuffed with bolognese and served with a cucumber salad (with coconut blossom extract, freshly squeezed lemon juice and avocado oil) and sweet potato fries.

Day 23
Breakfast
1 coffee
Banana and blueberry smoothie w coconut milk
4 eggy muffins, including one with ham

Lunch
Pesto chicken and avocado salad with peppers, leeks, spring onion, grated carrot and mixed seeds, served with a lemon and avocado oil vinegarette.

Snacks
1 banana
1 apple
1 mandarin
A handful of pistachio nuts
1 pecan pie nakd bar
1 black coffee

Dinner
Green olives
Plantain chips with taco meat served in cos lettuce boats, topped with home made spicy guacamole with finely diced tomatoes, red onions, chillis, lemon juice, salt and and avocado.

Day 24
Breakfast
Paleo porridge made from almond meal, dessicated coconut, mixed dried fruit, organic linseed mix, chopped banana, dried apricot pieces and coconut milk heated until cooked.
2 egg Spanish omelette with diced peppers, tomato, spring onion, leek and salt, pepper and chillies.

Snacks / lunch on the go
2 nakd bars (cashew ? and cocoa)
1 banana
Celery sticks
Snow peas / mange tout
Cashews, salted
Vegetable crisps (kind of cheating I know, but we did walk 7.5 miles in the mud!)

Dinner
2 cos lettuce “boats” filled with bolognese sauce

Midnight snack
2 eggy muffins (1 with ham) with hot sauce

Day 25

Breakfast
2 boiled eggs

Lunch
Left over Thai red fish curry served with green beans

Snacks
Blueberries
Salted cashews
1 nakd bar

Dinner
Free range roast lemon chicken with roasted sweet potato, carrots, mushrooms and onion, served with garlic and lemon green beans with onion gravy made with coconut flour and pink peppercorns.

I also made a stock by simmering the carcass overnight in the slow cooker with carrot, onion and celery, bay leaf and pink peppercorns and then straining it all through a colander – I should have done this the first day as I’ve missed the taste of stock in my cooking, especially soups.

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