- Big pan-cooked breakfast or breakfast out in a nice pub/café Choose from
- Gluten-free sausages
*If eating out be aware that sausages may not be gluten-free
- Or fruit salad (you could drizzle your fruit with a little nut butter) + avocado slices on the side for extra healthy fats
- Or any other breakfasts you have enjoyed this week
- Lemony prawn salad
- Or homemade soup or gazpacho + green salad with half an avocado
- Main: Roast chicken with potatoes and veg
- Pudding: Oven baked banana drizzled with nut butter
- Or Paleo Fruit Crumble (last Sunday’s recipe)
Today is also your day to get prepared for the coming week. Remember that planning and preparing is the key to sticking with the plan! Same as last Sunday you could do the following (all optional):
- Roast or grill chicken for salads during the week (I’m going to poach a whole chicken today – Jamie Oliver has a recipe where you poach it then take out chicken, take all meat off and put carcass back in to make a stock. You then have all the meat for salads etc) and a stock for stews and stuff during the week. Can do it in a big pan or a slow cooker). You could also make soup from the stock by adding some veggies 10-20 minutes before the end of cooking time. Remove the vegetables once cooked and place in a blender. Add as much stock as you want for soup and blend until smooth.
- Chop all your veggies (carrots, celery, cucumber, peppers etc) for crudites and store in an airtight container in the fridge
- Make your granola and store in an airtight container in the fridge (this will last you for the duration of the plan)
- Roast a batch of sweet potatoes and keep in the fridge for easy meals and snacks
- Make a batch of soup for the week
- Make guacamole or hummous for snacking on
- If you want to eat boiled eggs for a snack then you can boil a few fresh ones up today. They will last in the fridge (in their shells) until the sell by date on the eggs.
- Make your lunch for tomorrow if you won’t have time to make in the morning.
Lemony prawn salad
- 250-300g cooked and peeled prawns, fresh or frozen
- Extra virgin olive oil
- 1 lettuce or a bag of mixed salad leaves
- Handful of cherry tomatoes
- 1/2 avocado
- 1/2 spring onion
- 1 handful fresh mint
- 1 lemon
- 1/2 clove garlic
- Pinch of sea salt
- Freshly ground black pepper
- Remove the zest of the lemon using a fine grater and then juice the lemon.
- In a food processor or blender place the avocado, spring onion, fresh mint, half the lemon juice, garlic and salt and blitz until combined. Add a little olive oil to thin out to the consistency of salad dressing.
- In a frying pan heat the olive oil and fry the prawns for a few minutes until cooked through. Add the rest of the reserved lemon juice to the pan and stir. Turn off the heat.
- Tear up the lettuce and place in a large bowl. Halve or quarter the cherry tomatoes and add to the lettuce. Pour over the dressing and toss the leaves until coated.
- Scatter the prawns over the top of the lettuce leaves and sprinkle with the lemon zest. Season with some freshly grated black pepper.
- 1 banana per person
- Clarified butter/ghee
- Cashew or almond butter
- Preheat the oven to 180 degrees Celsius.
- Chop the banana up and place in an ovenproof dish.
- Sprinkle with a little cinnamon and nutmeg (optional).
- Dot with clarified butter/ghee.
- Bake for 20 minutes.
- Drizzle over cashew or almond butter before serving. You could also drizzle over some coconut milk or coconut cream and sprinkle over a few chopped nuts.