Hi guys,

So I have complete two days on my Fighterfood meal plan. I wanted to update you all on how it is going so far. I started it on  Sunday so I could have a day to adjust to it while I was at home and prepare myself then for the long week ahead. For breakfast I had two chicken, spinach and roasted pepper frittatas with a side salad. These were lovely but I didn’t quite finish all of my side salad. I had this at about 10am and it kept me going until lunch. Lunch I had a little later at 2pm and this was a chicken and French bean salad. This was my favourite. I heated it up in the microwave for about 3 or 4 minutes until piping hot and had it with a large glass of water and a warm cup of green tea afterwards. I must say, I stayed really full until dinner came around. I had salmon, which I never have had before. This was a really nice surprise. It was all seasoned so well and it came with sweet potatoes…. Hello!

Ok, day 2….Mondays, gotta love ’em. So my work day starts 8am but I have to get my tired butt out of bed at 6am. By the time I get to work, set up for the day and handle any calls from the previous day, I don’t get my breakfast until 10am. I don’t mind this, I have my routine and I’m used to it now. So this morning I had raisin and cinnamon granola. I really enjoyed this even though it was not as sugary as my usual cereals. It kept me really full until lunch time at 1pm. For lunch I had chicken with Asian rice and vegetables. Again, yummy and filled me right up. I had my dinner at 7pm… long wait I know, but I keep drinking water and I have a really busy work schedule in the afternoon and evening. For dinner I had cajun chicken with rice. It was just enough. I realised that my usual portions are huge. I didn’t need a big portion to feel satisfied. The sauce was just enough too, usually I pour this on. So far, I’m learning to adjust and eat smaller but still feel satisfied and full.

I took these pictures of each of my meals and the nutritional values in each:

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Breakfast Day 1:

Chicken, Spinach, Red Pepper frittata – 198 cals, 4% carbs, 34% protein and 62% fat

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Lunch Day 1:

Chicken and French Bean Salad – 267 cals, 8% carbs, 73% protein and 20% fat.

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Dinner Day 1:

Tandoori grilled salmon with sweet potatoes and vegetables – 377 cals, 34% carbs, 29% protein and 37% fat.


Breakfast Day 2:

Raisin and cinnamon granola – 241 cals, 45% carbs, 9% protein and 46% fat.


Lunch Day 2:

Chicken with Asian rice/vegetables – 273 cals, 35% carbs, 43% protein and 22% fat.


Dinner Day 2:

Cajun style chicken – 360 cals, 41% carbs, 46% protein and 13% fat.

I’ll come back and assess again after the third and fourth day and then again after the final two days. Hope the meals provide some inspiration and you can always create your own or modify the ideas above to suit yourself.

Over the first two days I have lost 3 pounds but I also just feel energized and less bloated. My hunger levels are good and I don’t feel the need to dig into the chocolate press yet!

My challenge over day 3 & 4 – DRINK MORE WATER!!!!

You can check out FIGHTERFOOD here at

Slimming Courgette Soup

Hi guys,

I’ve recently tried a new soup recipe which is quick, easy and tastes so so good! I got the recipe from Slimming World so you know it’s a good addition to your healthy lifestyle. As alternative to courgettes, substitute in broccoli or any veg of your choice.


Three Courgettes

1 stock cube of choice

4 laughing cow cheese triangles (low-fat for a slimming recipe)

Boiling water


Chop up the courgettes and put them in a saucepan with the stock cube.

Add enough boiling water to cover the courgettes and simmer until they are soft (15-20 minutes).

To blend, I split up into 4 parts and added a laughing cow cheese to each quarter.


Let me know if you’ve tried it

Crustless Vegetarian Quiche


  • 2 cups sliced vegetables (personal preference)
  • 1/3 cup diced onion
  • 1/2 cup (low-fat) feta cheese
  • 1/2 cup diced tomatoes
  • 6 egg whites
  • 2 whole eggs
  • 1/4 teaspoon black pepper
  • Salt to taste


Preheat oven to 180 celsius.

Combine all ingredients in a bowl and pour into a quiche pan or 9-inch glass pie plate.

Bake at 180°c for about 45 minutes or until filling is set.

Servings 8 slices….Calories: 55 approx per slice*….Saturated fat: 1g….Carbohydrates: 2g….Sugar: 1g….Protein: 6g


Healthy Wholegrain Pancakes

Dry Ingredients

  • 1 cup blended porridge oats
  • 1 cup white whole-wheat flour
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup diced nuts (walnuts or pecans)

Wet Ingredients

  • 2 eggs
  • 1/4 cup rapeseed oil
  • 1 banana
  • 2 tablespoons honey
  • 1 cup buttermilk
  • 1/2 cup low-fat milk
  • 1/2 cup fresh blueberries


Combine all dry ingredients together in a large bowl.

Mix remaining ingredients in another bowl, except blueberries.

Pour wet mixture into dry and stir until combined.

Gently fold in the blueberries.

Heat the hob and spray with a non-stick cooking spray of your choice.

Pour half a cup of pancake mix onto the pan and smooth out to size.

Turn pancakes over when they get golden on the bottom

Tip: Add a banana or maple syrup to the finished pancakes

Servings: 3 servings of 2 pancakes (6 total)….Calories: 275 per serving….Saturated fat: 2g….Carbohydrates: 34g….Sugar: 8g….Protein: 8g


No Carbs Challenge

Alright my loves, the countdown to my goal weight continues. The deadline draws closer and I am working extra hard. I’ve decided to try out a new “no carbs” approach. Pretty much ‘The Atkins’ diet.

Only on day two but I’m feeling positive and energetic so far.

My meals for yesterday were:


Any tips or improvements let me know and good luck xxxx