Summary
Highlights
The day starts with nuts (walnuts, Brazilian nuts for selenium) to stabilize blood sugar before a sweet breakfast. Collagen is added to coffee for protein. Breakfast is 'scrambled pancakes' made with skyr, baking powder, egg, and almond flour, topped with banana and honey. Dinner consists of boiled broccoli, fries, and oven-baked chicken breast. An orange is eaten as a snack after dinner.
The day begins with green tea. Breakfast is chia pudding with coconut milk and berries. Lunch is leftovers from the previous day: chicken breast, broccoli, and rice. Dinner is pasta with shallots, olive oil, garlic, a low-calorie tomato sauce, and soy-based cooking cream, topped with Parmesan. A banana with honey serves as a sweet snack.
Breakfast starts with Brazilian nuts and walnuts, followed by a packaged yogurt pudding. For a comfort meal, couscous with low-fat, high-protein feta and butter is prepared. Dinner features oven-baked salmon seasoned with salt, pepper, garlic powder, and red pepper, served with celery root mashed puree and green beans. An apple and yellow plum are eaten for dessert.
Breakfast includes 200g of skyr with half a banana, chia seeds, bee pollen, and dark chocolate. Lunch is fresh sourdough bread with a vegetable mix and feta. Dinner is a lentil stew, a traditional family recipe, with fruit salad (kiwis, strawberries, banana, honey, lime) for dessert.
The day starts with matcha tea prepared with hot water and almond milk. Lunch is a vegetable cream soup, made by blending boiled vegetables and topped with bread cubes and feta. For dinner, homemade pizza with tomato sauce, basil, salt, pepper, and mozzarella is enjoyed.
Breakfast is 200g of skyr with half a mango. Dinner consists of oven-baked salmon seasoned with salt, pepper, garlic powder, and red pepper, served with mashed potatoes (boiled potatoes with butter, salt, pepper) and green beans sautéed with olive oil, salt, pepper, garlic powder, red pepper, and soy sauce. An apple is eaten as a snack.
Breakfast is 200g of skyr with figs and raspberries. For lunch, mushroom risotto is prepared with shallots, garlic, rice, vegetable broth, and topped with Parmesan. Dinner is steak served with potatoes, green beans, and a mixed salad with pomegranate. Figs with 'Dubai chocolate' are had for dessert, leading to a reflection on a recent sugar detox and reduced sugar cravings.
The speaker shares her experience with a sugar detox done at the beginning of the year, which lasted about one to one and a half months. This detox significantly reduced her desire for sugar, making her prefer sour tastes over sweet. She recommends a sugar detox for anyone with a severe sweet tooth, noting its benefits for overall well-being and a reduction in belly fat.