My third week has been yet another  great week. Feeling on top of things and looking  forward to every creative meal. Here are some  examples of how I managed my regime:

  • This week I bought a pack of organic mince beef and cooked it up for lunch with grated courgette, cherry tomatoes, spring onion tops, a small bit of cashew lime sauce and grated Parmesan on top. This was such a tasty lunch;  however I was bloated the first day I had it. I omitted  the spring onion tops the next day (as they are a FODMAP food) and felt fine!   

  • For an evening meal  I made a roasted pepper, fennel & courgette soup,adding in some  Hungarian saffron my sister had brought me from her weekend in Budapest. To infuse  even  more flavour I simmered some leek tops in chicken stock for about 15 minutes. Having  discarded these, I then  added in  the roast veg and blended it all together.
  • For another meal I boiled 2 globe artichokes for 45 mins  and dipped each leaf in melted thyme butter. I developed  a taste for this unusual vegetable when my dad used to grow it in our back garden in Dundrum. The hearts make it all worthwhile!
  • I had some leftover chicken stock in the freezer, so I used that to make a butternut squash, turmeric, ginger, coconut and lime soup on Friday. This was the first time I made soup completely free of any onion or garlic flavour and it was actually really tasty. I'm glad I can enjoy food more than I ever would have imagined  without these flavours.

  • On Saturday I bought a lovely meaty piece of wild caught ling. I pan seared it and added grated courgette to the pan, poured a little of my soup in and placed it on top of the fish. I grated some  cheese over the top. Another splendid, super quick meal!


  • This week I also made some almond milk , with my blender and a fine mesh bag. It only takes 10 mins to do this (although the nuts had been  soaked overnight to make them easier to digest). It's super creamy and is great in coffee. I put the pulp that was left behind in the oven at a low temperature to dry it out and blended it up to make almond flour.


  • I now have a flour I can actually bake with! I baked almond bread with butter, bicarbonate of soda and eggs.  It turned  out better than expected and actually tastes more like a cake, although it contains no sugar. (See recipe below)    

  • On Sunday I didn't have time to use my slow cooker, so I bought some chicken legs and roasted them with courgette, tomato and carrots. I blended the courgette & tomato with the chicken fat and a big handful of basil to make a thick sauce. Another simple  inexpensive meal.  


Conclusion Week 3

I am still enjoying all my meals and am delighted that I have found a bread I can bake! Overall I'm feeling pretty good. I have lots of energy, I'm sleeping well, my mood is still elevated and best of all, I've lost 2kg. I’ve “borrowed” my dad’s weighing scales to keep a check on this and I’m happily rooting out jeans I haven’t worn for quite some time.

However I have to admit  I have been quite tempted by a lot of foods this week. Social outings can be extremely testing. Having to sit and watch my family gorging on homemade cake and ice cream for my uncle’s birthday at the weekend was not at all easy. Eating a piece of my almond bread helped me to resist. I also went to a music gig on Tuesday where I was surrounded by my friends drinking. Surprisingly it wasn't as difficult  as I anticipated and it didn’t spoil my enjoyment of  the music. I went home  to bed at a reasonable hour and I have to say it was good to wake up the next morning with no hangover.


Almond Bread

2/3 cup butter

4 eggs

1 1/2 cups almond flour

2 tsp Bicarbonate of soda

a pinch of salt


1. Melt the butter in a pot and whisk in the eggs.

2. Add the flour and salt and mix together.

3. Pour it into a greased loaf tin and bake in a preheated oven at 180c for 45/50 mins. Tap on the back, if it sounds hollow it's ready. 

4. Cool on a wire rack.