Eat Well, Feel Great
DAY ONE
Follow the 24-hour kick-start cleanse
(see box below)
24-HOUR KICK-START CLEANSE
BREAKFAST
Strawberry and ginger smoothie
✱ 1 cup almond or skimmed milk
✱ 1 handful baby spinach ✱ 1 handful
strawberries ✱ small banana ✱ 1tsp
grated ginger, to tasteMETHOD: Blend the spinach and almond
milk until smooth. Add the remaining
ingredients and blend again.LUNCH AND DINNER
Carrot and parsley cleanse soup
Makes 2 servings (have one at lunch and
the other at dinner)
✱ ½ onion, peeled and chopped
✱ 250g carrots, peeled and finely
chopped ✱ 1 garlic clove, mashed
✱ 450ml water or homemade salt-free
stock ✱ 2 bay leaves ✱ 2tbsp chopped
flat leaf parsley.METHOD:Frytheonionin a littleoil
until soft. Add the carrots and garlic and
continue cooking on a low heat for 10
mins, stirring occasionally. Add the water
and herbs. Simmer for 25 mins, remove
the bay leaves and blend before serving.
Season with white pepper.DAY FOUR
BREAKFAST
✱ 1 poached egg served with an
olive oil-brushed and grilled large
portobello mushroom. 1 banana.
LUNCH
✱ 300g bowl of New Covent
Garden Skinny Tomato &
Vegetables With Laird Lentils
Soup, served with a toasted
wholemeal pitta (cut into strips for
dunking). One apple.
DINNER
✱ Skinless chicken breast roasted
in the oven on top of peppers,
onion and aubergine coated in
2tsp oil. Undressed salad.
DAYTHREE
BREAKFAST
✱1 sliceoftoasted wholemeal
breadtoppedwith one small
mashedbanana.150ml glass
semi-skimmedmilk.
LUNCH
✱ 75g ball of mozzarella, chopped,
served with 150g tomatoes,
chopped, and chopped basil leaves
on 3 dark rye Ryvita crispbread. 2
easy-peeler mini citrus fruits.
DINNER
✱ Grilled salmon fillet (raw weight
130g) served with 100g boiled or
steamed new potatoes and
steamed spinach topped with 1tsp
spreadable butter.Sprinkle^
a garnish of
mint leaves or
parsley and ginger over
dishes for flavouring –
they’re good for you,
won’t add any calories
and are anti-bloat
remedies.^DAY T WO
BREAKFAST
✱ 200ml low-fat natural yogurt
with 150g fresh or thawed berries
(eg, strawberries, blueberries,
blackberries) and 1tsp honey.
Sprinkle with 1tsp sunflower seeds.
LUNCH
✱ Salad made from a handful of
rocket or other deep green bagged
salad leaves, 2tbsp roasted red
peppers from a jar (in water not oil),
handful of cherry tomatoes and
some chopped cucumber. Top with
a small tin of mackerel in olive oil,
well drained.
DINNER
✱ 150g bought or homemade
courgette spaghetti cooked and
served with 125g dry-fried 10% fat
minced beef and 150g tomato and
basil pasta sauce.