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.

Cauliflower Tabouleh


  • ½ Head Cauliflower
  • 1 Cucumber
  • 1 Red Onion
  • 2 Tomatoes
  • 4 Tablespoons Fresh Mint
  • 4 Tablespoons Fresh Parsley
  • ¼ Cup Lemon Juice
  • ¼ Cup Olive Oil
  • 1 Garlic Clove
  • ½ Teaspoon CuminMethod:

Process the head of cauliflower into fine grains, and then place in a large bowl. Add in finely diced cucumber, onion, tomatoes, mint and parsley. Whisk together in a smaller bowl, the lemon juice, olive oil, minced garlic clove and the cumin. Toss through the salad until evenly combined.

Leek and Broccoli Soup


  • 1 Leek
  • 1 Carrot
  • 1 Large Broccoli
  • 1 Large Sweet Potato
  • 2 Garlic Cloves
  • ¼ Cup Fresh Coriander
  • ¼ Cup Fresh Parsley
  • ¼ Cup Fresh Basil
  • 1 L Water/Stock
  • ¼ Cup Coconut Cream


Peel outer layer and remove green ends from the leek, rinse if necessary. Slice in half, then into thin slices. Dice carrot and sweet potato and into fine cubes and add to an oiled pot to sweat off for 5 minutes, add the garlic and coriander and fry for a further 2 minutes. Add the water with the diced broccoli and simmer for 10-15 minutes until the broccoli easily breaks apart. Add the coconut milk and roughly chop up the basil and parsley and add to the soup mix, leaving just a little to garnish the soup with. Using a stick blender, blend the soup to remove all lumps, season to taste.

Bacon and Tomato Soup


  • 1 Brown Onion
  • 2 Garlic Cloves
  • 4 Rashers Bacon
  • 800g Chopped Tomatoes
  • 1 Cup Vegetable Stock or Water
  • ½ Cup Fresh Basil
  • ¼ Teaspoon Salt and Pepper
  • ½ Teaspoon Paprika
  • 2 Tablespoons Olive Oil


In a pot, fry off chopped onions and bacon in the olive oil for 5 minutes, adding the chopped garlic and fry for a further 2 minutes. Pour in the chopped tomatoes with the stock/water, salt and pepper and paprika. Simmer for 15 minutes and blend till smooth. Finely chop the basil and stir through just before serving.

Sweet Potato and Coconut Soup


  • 1 Large Brown Onion
  • 2 Garlic Cloves
  • 2 Tablespoons Fresh Coriander
  • 1 Small Red Chilli
  • 500g Sweet Potato
  • 400ml Coconut Milk
  • ½ L Water/Stock
  • ½ Teaspoon Salt and Pepper
  • Oil


Sweat off the roughly chopped onion with the diced garlic, coriander and chilli until fragrant and the onions just start to brown. Add the chopped and peeled sweet potatoes with the water and coconut milk and simmer for 30-40 minutes until the potato is soft. Using a stick blender, blend the soup until all lumps are removed, adding a little bit more water or coconut milk if it needs thinning out.



  • 500g Beef Mince
  • 1 Brown Onion
  • 2 Garlic Cloves
  • 2 Eggs
  • 1 Teaspoon Cumin
  • 1 Teaspoon Paprika
  • 1 Tablespoon Fresh Coriander
  • Olive Oil
  • Salt and Pepper


In a pan, heat oil and fry onions, garlic and coriander until soft; add to a large mixing bowl with beef, eggs, spices and a nice sprinkle of salt and pepper. Mix well so everything is spread evenly, divide into 8 large lined muffin moulds or one large loaf tin and bake for 20-30 minutes on 180/350 until meat is cooked through. Extra nice topped with fresh diced tomato and/or avocado.