Fasting is an interesting subject. This is something I have done in the past and it has worked. I don’t really see the need to fast for 1-2 days, but what I do like is whats called ‘intermittent fasting’.

An example of this could be, eating lunch at 4 pm, then not eating until breakfast at 8 am. You have now gone 16 hours without eating.

After eating we go into what is called the ‘fed state’, this is when your body is absorbing and digesting your food and typically last for anywhere between 2 and 6 hours. When in the ‘fed state’, your body isn’t burning fat as you have high insulin levels.

Once you hit 12 hours of not eating you finally enter the ‘fasting state’, this is where the fat burning happens, your body burns its own fat stores to create energy for you. This is a state people very rarely go into and it’s a great way to help lose extra pounds if you are not able to get very active.

I would recommend trying this once first and see how your body reacts. If all works out well and you feel fine, try twice a week.

You should always take advice from a medical professional when trying out fasting as all bodies react differently.

Something Else

This is when you have created something else not on the list provided, whether it’s one of your old favorites, or you found a too-good-not-to-make recipe somewhere on the internet.


I REALLY encourage eating leftovers. This really cuts down your food bill for the week and reduces food waste which is good for the environment.

Leftover food can sometimes taste better the next day as well so it’s a win-win 🙂

Just make a larger portion of dinner, which takes virtually no extra time, and you have made your lunch too!

Eating Out

This option is for when instead of making something, you will be eating out at a restaurant, cafe or even at a friends house 🙂

Vege Scrambled Eggs


  • 4 eggs
  • 1 Stalk Spring Onion
  • 1 Tomato
  • ½ Cup Spinach
  • Salt and Pepper
  • Olive Oil



Roughly chop spring onions, spinach and tomato. Crack in eggs with a pinch of salt and pepper and whisk with a fork. In a medium heat pan, add egg mix with a teaspoon of olive oil. Fold eggs around every 30 seconds until fluffy and cooked through.

Date and Ginger Scones


  • 1 ½ Cups Almond Flour
  • ½ Cup Tapioca Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 Teaspoon Ground Ginger
  • 1 Cup Dates
  • 3 Eggs
  • 2 Tablespoon Honey
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Olive Oil



Place the almond and tapioca flour in a bowl along with the baking powder, soda, ginger and chopped dates and mix in. Whisk together in another bowl, the eggs, honey, vinegar and olive oil. Combine the wet and dry and roll into 6 balls on a lined baking tray.

Bake at 180/350 for 12-15 minutes or until golden brown.

Banana Cinnamon Smoothie


  • 1 Banana
  • 1 tsp Ground Cinnamon
  • 1 tsp Vanilla Extract
  • ¼ Cup Almonds, Cashews or Walnuts
  • 1 Cup Almond or Coconut Milk
  • ½ Cup Water


Blitz all ingredients in a high powered blender and serve straight away.

Breakfast Smoothie


  • 2 Cups Spinach
  • 2 Frozen Bananas
  • 1 Cup Fresh or Frozen Boysenberries
  • 1 Cup Almond Milk


Add all ingredients to a high-powered blender and blitz until smooth, approx. 30 seconds.

Berry Crepes


  • 8 eggs
  • 5 Tablespoons Ground Almonds
  • 2 Tablespoons Tapioca/Coconut Flour
  • 1 Teaspoon Pure Vanilla Extract
  • Fresh or Frozen Berries
  • Honey



Add all ingredients into a bowl and whisk vigorously together. Heat a large pan over a medium-high heat with a teaspoon of butter, add in ¼ cup mixture and roll pan around till liquid is covering the entire pan just like a pancake or crepe. Cook for 1 minute on each side and place on baking paper to cool. Repeat until out of the mixture. Fold into quarters and drizzle with honey, and top with your favorite fresh or frozen berries or fruit.

Eggs on Portobello


  • 4 Medium Portobello Mushrooms
  • 4 Eggs
  • 100g Spinach
  • Lemon Juice
  • Water
  • Olive Oil


Place mushrooms on an oven proof tray, roast for 10 minutes on 180/350 for 10-12 minutes. While mushrooms are roasting, boil a pot of water and squeeze in a tablespoon worth of lemon juice, this helps keep the eggs intact. When water is boiling, bring down to a light simmer, swirl water lightly with a spoon, crack egg shells enough to open and drop eggs into the water. Bring out eggs after 2-3 minutes depending how soft or hard you like them, and place on a paper towel to catch excess water. Place mushrooms on a plate, place some spinach on top and top with the eggs, drizzle over some olive oil and salt and pepper.