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Megs’s Diet

After all the diet series articles I just want to share with you my personal diet, which has become more of a lifestyle for me now. I have been intermittent fasting for some time now, and I love it! Mine is more of a revisited version of intermittent fasting, as I know that this diet is more strict, you are not introducing any calories, therefore your insulin levels are low and the body goes into a state of fasting, which of course comes with many health benefits, as do many diets. For me, a more relaxed approach works best, since I am drinking my juices during the day, mine may not be considered intermittent fasting, but that’s the easiest way I have found to explain it. I am just having liquid calories from a very clean source for the majority of the day, then eating food between a small window of time in the evening.

I always add my MenoBlend into my routine. It has everything you may need, and definitely boosts my energy.

One of the most important things for me to get from my diet  is lots of energy it works for me with this diet. I rarely have specific cravings, I don’t get hungry as often, and I feel energetic and balanced. I start my day drinking plenty of fluids, I start with 2 pints of hot water (lukewarm a bit tepid) and lemon, this gets my liver going and gets rid of toxins in the body. Then I would have a herbal tea. I always add my MenoBlend into my routine. It has everything you may need, and definitely boosts my energy. I just mix it with oat milk, and its ready to go. Lots of people who do intermittent fasting, have a keto coffee (for me it’s a Matcha as I don’t drink coffee anymore). Just add coffee/matcha, ice, macadamia oil, stevia if you have a sweet tooth (not for me) and you blend that up in my Nutribullet. It comes out bitter but creamy, and you will get the energy but not the spike. The spike is what you need to avoid, because with a spike, comes a crash. Slow release energy is what you need instead. I usually have a couple of those, then I go on with green juice around midday, in which I use all the greens but no apples or other fruit. I use kale, celery, cucumber, courgette, spinach for example, and I use KIKI Health green powder. I drink maybe a litre of green juice, and then throughout the day I am drinking more or less 2 litres of water. I recently bought a Chilli bottle which I fill up several times a day. I love this bottle because it looks smaller than the volume it contains and it is very easy to handle, therefore subconsciously you’re not trying to force in more water. Since I have water filter system at home (so we reduce plastic bottle use), I don’t have cold water. This way you are helping the environment and drinking the water you need.

Then around 5/5.30 pm, I would eat a plant based meal. For example, I eat a lot of vegetables, together with sourdough toast. To be honest I don’t cook very much. But it’s working for me at the moment. It takes time, but after some time, your body gets used it. You just need to be patient. Of course, not every diet suits everyone, and if it turns out that it is too hard for you, if you have given it a chance, and you are not satisfied, then it is not for you. For me it works also because I am the kind of person who does not get hungry in the morning, and by the time I am hungry, I usually have a matcha which satifies this hunger. Another very important aspect is that I’m not too strict… meaning I have days off the diet. For example, if I go out with friends for lunch, I would have lunch. If my family want to go out for dinner, I will go out and have dinner, and not worry too much about the health aspect. I always like to say that my diet does not rule my life, but during the week (and well almost all of the time) it works for me. 

A simple example of what I eat after 5.30pm/6pm.

For my first meal, I would have something very simple, like a bowl of kale with tahini dressing and sweet potato. If I don’t cook I get some plant based meals delivered. And then at around 9pm I eat raspberry and soya yoghurt, I don’t have the likes of Alpro yoghurt, as it is too sweet for me, the one I eat is more sour than sweet. I can’t stand coconut yoghurt either, as again it is too sweet for me. I put also a spoon of crunched peanut butter in there for some healthy fats. Below is the simple recipe I mentioned above.

Roasted Sweet Potato, Kale and Farro Salad with Lemon Tahini Dressing

Ingredients:

For the Farro Salad

  • 3 medium sweet potatoes, cut into 1” cubes (about 3 cups)
  • 2 tablespoons high heat oil, divided
  • 1 and 1/2 teaspoons chili powder, divided
  • 1 cup of Organic Farro, rinsed
  • 1 garlic clove, minced
  • 3 cups vegetable broth
  • 1 (15-ounce) can chickpeas
  • 2 cups finely chopped kale (about 1 small bunch)
  • 1/4 cup dried cranberries
  • 1/4 cup finely chopped parsley

For the Lemon Tahini Dressing

  • 4 tablespoons tahini
  • 1/4 cup lemon juice (about 2 small lemons)
  • 1 tablespoon pure maple syrup
  • 3-4 tablespoons water
  • salt to taste

Directions:

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat then set aside. In a bowl, add the cubed sweet potatoes with 1 tablespoon high heat oil and 1 teaspoon chili powder. Toss until coated evenly then transfer to the baking sheet and put in the oven to bake for 30 minutes, or just until soft. Reserve the bowl with remaining oil and spices. In a small pot, warm 1 tablespoon oil over medium-low heat. Add the minced garlic and cook for about 30 seconds. Add the rinsed farro and stir, allowing it to toast for about 1 minute. Pour in 3 cups vegetable broth and bring to a boil. Cook for 25-35 minutes (until most of liquid is absorbed) then remove from heat, cover with a lid and let steam for 10 minutes. Remove lid and allow to cool.

In the same large bowl you used for the sweet potatoes, add the chickpeas and 1/2 teaspoon chili powder then stir until lightly coated in reserved oil. Once the sweet potatoes are tender, transfer them to a separate large bowl (for serving). Add the chickpeas to the baking pan and roast them in the oven for 10 minutes. Add the kale to the bowl that the chickpeas were in along with a sprinkle of salt then use your hands to gently massage for about 15 seconds. Transfer the kale to the bowl with the sweet potatoes. Meanwhile, make the dressing by combining everything together in a measuring cup and whisking until smooth. Add more water as needed to thin and salt to taste. Once the chickpeas are finished cooking, allow to cool for 10 minutes then add them and the cooked farro to the bowl with the sweet potatoes and kale. Top with cranberries and parsley then mix to combine. Serve with dressing and enjoy! If you’d like to prepare this in advance, make sure wait to add the dressing (or serve on the side). It is best served immediately with dressing. (recipe adapted form this site)