Whoop Whoop it’s meal plan time again! And it’s my last week of the Gut Makeover! This weeks PLAN A will again be gut makeover friendly for any of those thinking of doing it or just trying to eat less carbs. However, this week I’ve been eating some fermented dairy so it’s still gluten free but no longer strictly paleo or dairy free. And I can’t tell you how excited I was to eat cheese.
Lucky I love the blue stuff as it’s the one I’m supposed to eat at the moment. I’ve added that, keffir and some fermented foods like miso and sauerkraut to my diet this week. I’m loving including loads of different fruit and vegetables across the week. And upping the variety I eat will definitely be something I continue after I’m done with this plan.
My energy levels have been really good this week, I’m still not hangry ever which is huge for me, especially because I do sometimes get hungry on this plan. It’s just a more tolerable sort of hunger. I’ve tried eating more at meal times to deal with that hunger but no matter what I’m generally at least a little hungry 3 hours after eating. But this is pretty normal for me unless I over eat in a Christmas day kind of way… Avoiding snacking is tough when this is my usual schedule but I’m actually fine now between breakfast and lunch (thanks to my regular two course breakfast), it’s just between lunch and dinner that I get hungry sometimes.
Other good changes this week have been a decrease in moodiness and anxiety (higher energy levels are definitely helping with that) and I’ve started sleeping a little better. My eyes are really clear
I’ve got really good at prepping myself some great breakfast and lunch options at the start of the week to make weekdays way easier. Lunch is often just leftover but when I don’t have any I’ve been making a vegetarian lunch bowl from different salad greens, roast pumpkin (that I batch roast at the start of the week, I’ll post the recipe soon) lightly pickled cabbage or sauerkraut, avocado, blue cheese, some nuts and seeds and a soft boiled egg. It’s delicious, full of textures and flavours and super easy.
I’ve also been making different chia puddings to add to my smoothie bowl and mix things up. They just sit in a jar in the fridge and I scoop them out as needed. Easy! I’ve been doing a coconut one, with a little kefir added, and a carrot cake one (recipe coming next week) for some extra veg in my sweet breakfast.
And I’ve been eating the following for dinners this week:
PLAN A
Day 1: Zucchini and Potato Hashbrowns: I’ve been subbing almond meal for the flour and using different types of root vegetables like swedes and sweet potato varieties instead of the potato. Serving with a pile of greens, avocado and eggs. A little blue cheese is also excellent.
Day 2: Lamb, Eggplant and Almond Curry. Served with Cauliflower Fried Rice (See tomorrow) it’s ideal. The leftovers freeze well too!
Day 3: Green Cauliflower Fried ‘Rice’: I top this with tamari sautéed mushrooms and kale.
Day 4: Tandoori Salmon and Cauliflower Salad: Replace the yoghurt in this recipe with kefir for some extra probiotic goodness.
Day 5: Thai Red Curry Ramen Noodle Soup: I used zucchini noodles in replace of the noodles to keep it grain free.
PLAN B
Day 1: Green Cauliflower Fried ‘Rice’: I top this with tamari sautéed mushrooms and kale.
Day 2: Simple Vegan Mushroom Fettucine: One week until I’ll be eating pasta again. Can. Not. Wait.
Day 3: Thai Red Curry Pumpkin Soup: My favourite pumpkin soup ever. It’s a must try.
Day 4: Golden Coconut Tofu Buddha Bowls: Golden tofu on top of all the delicious things.
Day 5: Veggie Burger: It’s the end of the week. It’s burger time.
And I have to remind everyone to make this Simple Green Smoothie this week because it’s brilliantly simple and blindingly delicious.
Have an amazing week.
HH. x
