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 🙂

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.


Maybe an apple, a banana or a couple kiwi! Perfect snack if you hadn’t had time to create anything!

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.

Lime Cookies


  • 2 Cups Almond Flour
  • 1 Cup Coconut Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 3 Eggs
  • ¼ Cup Coconut Oil
  • ¼ Cup Lime Juice
  • 1/3 Cup Honey


Combine flours, baking powder and salt. Add the eggs and lime juice and mix in. mix in the liquid coconut oil and honey until smooth.

Using a tablespoon, drop spoonful’s of mix onto a lined baking tray with a couple of inches of room between cookies. Bake the cookies for about 10-15 minutes at 180/350 until just starting to turn golden.

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.

Broccoli Fritters


  • 2 Cups Cooked Broccoli
  • ½ Cup Ground Almonds
  • ½Onion
  • 2 Eggs
  • 1 Teaspoon Crushed Garlic
  • ½ Teaspoon Salt and Pepper



Finely Dice the cooked broccoli or use a food processor. Add the broccoli and the rest of the ingredients to a large mixing bowl and mix until well combined. Using hands or a spoon, grab your desired amount for each fritter and add to an oiled pan and cook each side for approximately 3-4 minutes or until golden brown on both sides.