I started the week right with a chicken and bacon salad (1) topped with avocado and a boiled egg for extra protein. I used lots of colourful veggies like peppers, carrots and tomatoes to create an appetising looking plate.
I had salmon in the freezer so that was an easy midweek dinner served with peas and sprouts (2) and used the chilli sauce that came with it, although I won’t be allowed that on my new plan.
I was back on top form at the weekend making my packed lunches to eat on my fitness instructor training course. This was a chicken salad(3) with sweet potato, apricots, cherry tomatoes and mixed seeds.
I also tried making paleo scones(4) for the first time. I used a mixture of coconut flour and almond flour and added apricots and honey for sweetness. Again, I won’t be able to eat these on my Whole 30 so I have popped them in the freezer for next month.
How was your week?Follow @fifi_reid