Food Diary: What I Eat in a Week

  • Monday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    Scrambled eggs with spring onions, avocado, kimchi, and rocket.

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Roasted butternut squash and aubergine on a bed of spinach.

    Dinner:
    Salmon fillet with rainbow vegetable stir-fry and buckwheat noodles.

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.

  • Tuesday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    Coconut yoghurt with kiwi, blueberries, Brazil nuts, walnuts, and 1 tsp pomegranate peel powder.

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Colorful spinach-based salad topped with raw vegetables and tofu.

    Dinner:
    Detox Kale & Rainbow Veg Tofu Stir-Fry

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.

  • Wednesday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    Smoothie with spinach, avocado, chia seeds, frozen blueberries, ½ banana, and unsweetened almond milk.

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Carrot and celery soup.

    Dinner:
    Roasted sea bass on a bed of vegetables with homemade Thai-inspired coconut sauce.

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.

  • Thursday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    2 boiled eggs, kimchi, and ½ avocado.

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Salmon Buddha bowl: quinoa, ribbon carrots, edamame, radish, pan-fried salmon cubes, black sesame seeds, and a ginger–garlic–lemon–tamari dressing.

    Dinner:
    Aubergine stir-fry with lentil rice.

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.

  • Friday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    Raw Cacao-Coconut Chia Pudding

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Mediterranean roasted vegetable tray bake with quinoa and hummus, drizzled with olive oil and garnished with parsley.

    Dinner:
    Sri Lankan-inspired monkfish curry.

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.

  • Saturday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    Poached egg and smashed avocado with mixed seeds and spring onion on sourdough toast.

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Rocket-based Buddha bowl with tofu, red onion, carrots, spring onion, chickpeas, and hummus.

    Dinner:
    Roasted Chickpeas & Vegetables with Aubergine, Tahini-Kefir Sauce & Pomegranate

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.

  • Sunday

    Before breakfast: Hot lemon water with a shot of ACV.

    Breakfast:
    Scrambled eggs with spring onion and smashed avocado, sprinkled with chilli flakes, on seeded sourdough.

    Mid morning between lunch and dinner: A cup of matcha with almond milk and cinnamon.

    Lunch:
    Asparagus and feta salad with lemon and shallot dressing.

    Dinner:
    Mediterranean cod and vegetable tray bake with wild rice.

    Post dinner: Raw hot caccao & Reishi powder with cinnamon / 2 square of 90% Dark chocolate.