Since doing Julia Buckley’s Fat Burn Revolution last year I’ve made some changes to the food that I eat. And as I regularly get asked: “What do you eat?” it seems to be something that people are interested in.
In truth it isn’t massively different to what I ate before. I used to always eat protein at every meal, eat wholegrain foods rather than refined white carbs and eat lots of vegetables and a little fruit.
So I thought I’d talk about the changes that I made. I believe that if you start to take things out of your diet it’s generally a good idea to replace what you take out with some other choices – albeit healthier ones – or you’ll start to feel deprived pretty quick.
So before TFBR my breakfasts were either: a bacon or sausage sandwich, greek yoghurt with fruit and almonds or sometimes a chicken stir-fry.
Because I was trying to cut down on processed carbohydrates, in this case the bread, I changed my bacon sandwich to either grilled bacon and chopped apple or bacon pan fried with cabbage, onion and mushroom. The sausage sandwich became sausage with roast sweet potato wedges and broccoli and the yoghurt and stir-fry options didn’t change. Occasionally I still have a sausage sandwich but I have to say that now it is more for convenience than for taste.
Lunches before were either homemade soup, left overs from dinner, a jacket potato with cheese or chilli or a sandwich.
I take the time now to make a lot more soups and that is my preferred lunch. If I’ve got some interesting leftovers then I’ll heat them up with some veg. I haven’t had a sandwich or jacket potato for lunch for quite some time. Occasionally I’ll have yoghurt or salad but if I’m honest I’m not the biggest fan of salad and certainly not when the weather is cold so I stick to the things that I like.
Finally dinner. Well I’ve never gone down the route of cooking something different for the children so I have to cook things that work for them as well as me. But you know, this is really the simple bit. We eat chilli, casseroles, roasts, curries, bolognese etc. Along with the vegetables they eat them with pasta or rice or potatoes just like I used to do. I have mine with extra vegetables, sometimes a bit of rice or a new potato, sometimes with some sweet potato or a portion of lentils or a pile of chopped cucumber, red onion and avocado.
I don’t go hungry – ever. I love the food that I eat and I feel lighter in myself and I’m not talking about the weight that you measure on the scales but the feeling that my insides are cleaner just from putting cleaner foods through it.
I drink loads of water too. I find that the healthier I eat the more water I need to drink and I regularly get through two to three litres a day.
Here’s a favourite breakfast, lunch and dinner that I thought I’d share:
Fruity yoghurt – ideal for breakfast, post-workout snack or even a dessert.
2 heaped tablespoons of full fat greek yoghurt (the picture above shows 0% fat but Sainsburys had sold out of the full fat version. However because I like to eat fat I compensated by adding oil to the yoghurt – first olive oil and then progressing to coconut oil and it’s even yummier as a result).
2 heaped tablespoons of berries of choice (I use Sainsbury’s frozen blueberries and strawberries)
1 heaped teaspoon of cocoa
2 teaspoons of coconut oil
1 small handful of toasted flaked almonds
Blend everything (apart from the almonds) together with a stick blender until well mixed. Sprinkle the almonds on top. Eat and enjoy:)
The recipe has evolved over time. I first started making it with fresh pineapple too as I liked it sweeter. As my taste buds have changed I’ve dropped the pineapple. I also started off with just a tiny bit of cocoa and the almonds are a more recent addition. So feel free to experiment with it and see what you enjoy.
Tomato and lentil soup
250g red lentils
1 tbsp. vegetable oil
4 rashers streaky bacon (I preferred smoked)
1 large onion – chopped
1 garlic clove – chopped
1 celery stick – chopped
14 oz can tomatoes
1 green or red chilli – deseeded and finely chopped
1/2 tsp paprika
1/2 tsp cumin
600ml stock – chicken or vegetable or even water is fine
salt and pepper
Place lentils in a jug and cover in cold water. Heat the oil in a saucepan and fry bacon, onion, garlic and celery over a low heat until softened. Drain the lentils and chuck in the pan with the tomatoes, chilli, paprika, cumin and stock and stir well and season.
Cover pan and simmer gently for 40 minutes. It is quite a thick soup so if you prefer a little runnier just add more water/stock at the end.
Ok so this is fajitas without the wrap. My children love the wrap, as does my husband, but I’m perfectly happy without.
So slice up some chicken breast, onion and peppers and grab a pack of Discovery Fajita Seasoning Mix (yes it’s probably possible to make this mix and if anyone has a recipe, please share, but for convenience this is what I use).
Mix the chicken with some oil and the spice mix and fry in a wok until nearly cooked through. Tip in the peppers and onions and fry for a further few minutes.
Serve with grated cheese, sour cream, guacamole, salsa and wraps. Depending on how “clean” I want to eat will determine how much of the extras I eat but generally I’ll have a bit of cheese, cream and guacamole.
I also think that it is important to keep looking for new recipes and foods to try. This week I’m buying the ingredients to make a minestrone soup that I’ve been recommended – this one uses quinoa instead of pasta so that will be interesting. The other recipe is for a coco-nutty granola which is made with coconut flakes, coconut oil and lots of different types of nuts.
I might not like them although I’m already guessing the soup will be a winner. But if I do, then I’ll have added a couple of new breakfasts and lunch to my repertoire to ring the changes.