Want to Eat Yourself Sexy? Follow Tammy's 8-week meal plan, created by nutritionist Emma Sutherland.
WEEK 2 - Day 1
Breakfast: Power smoothie.
Snack: 30g trail mix (sunflower seeds, mixed nuts, cranberries, goji berries and raw cacao nibs).
Fact: Trail mix is a great source of protein. Sunflower seeds themselves are also a fantastic way to quell hunger and a great source of vitamin E and B1. Goji berries are full of antioxidants while raw cacao nibs are a healthy alternative to processed chocolate. OK if you can’t find the goji and/or raw cacao nibs!
Lunch: 1 wholemeal pita bread topped with 30ml pesto, diced tomato, spinach and mushrooms, baked for 10 minutes at 130 C.
Fact: Mushrooms are full of nutrients such as selenium, as well as phytonutrients, which may prevent cancer.
Snack: 60g plain yoghurt mixed with 14 g flax seeds.
Fact: Flax seeds are an excellent source of omega-3 fatty acids.
Dinner: 200g baked salmon with light glaze of fresh ginger and 30ml water with zucchini and eggplant sautéed in 30ml of olive oil.
Fact: Ginger alleviates gastrointestinal issues and has anti-inflammatory compounds.
Liquids: 2L water and Dandelion tea (Liver Supporter).
WEEK 2 - Day 2
Breakfast: 70g muesli mixed with blueberries and oat milk.
Fact: Oat milk is rich in magnesium, the anti-stress mineral. If you can’t get Oat milk Soy is OK.
Snack: 5 strawberries and 15g pumpkin seeds.
Lunch: Salad of spinach, spring greens, cucumbers and 80g kidney beans.
Fact: Kidney beans are a great source of fiber and high-quality, protein.
Snack: 30g trail mix and 1 apple.
Dinner: 2 cups Syrian red lentil soup (see Syrian red lentil soup recipe).
Liquids: 2L water and chamomile tea.
WEEK 2 - Day 3
Breakfast: Power smoothie.
Snack: 10 cashews and 1 apple.
Lunch: ½ cup boiled Quinoa with cooked, chopped seasonal vegetables.
Snack: ½ cup cucumbers and carrots.
Dinner: 180g baked chicken with pan-seared mushrooms and spinach.
Liquids: 2L water, 150ml carrot, celery, apple, mint, parsley (see turn back time juice recipe).
WEEK 2 - Day 4
Breakfast: 2 egg omelette with mushroom and tomato.
Snack: 30g trail mix.
Lunch: 1 cup spelt or wholemeal pasta with 95g canned salmon, chilli, garlic and 15ml olive oil drizzled over top.
Snack: 1 apple and handful grapes.
Dinner: Salad of 180g grilled lamb, spring greens, olives, cucumber and 15ml balsamic vinegar.
Liquids: 2L water and peppermint tea.
WEEK 2 - Day 5
Breakfast: 70g plain yoghurt with 10g flax seeds and 2 teaspoons chia seeds.
Fact: Chia seeds are full of good fats, keep you feeling full for ages and promote regular bowels.
Snack: 150ml carrot, celery, apple, mint, parsley (see turn back time juice recipe).
Lunch: Lentil soup - 75g Boiled lentils mixed with 1 clove garlic, 1 medium chopped onion, 1 chopped carrot, 1 small diced tomato, shredded spinach and 500ml water.
Snack: 1 banana and 10 cashews.
Dinner: Squash, eggplant and mushrooms with ½ cup cooked brown rice, add Tamari to taste.
Liquids: 2L water and dandelion tea (Liver Supporter).
WEEK 2 - Day 6
Breakfast: 2 slices sourdough bread with 80g ricotta, 1 tsp honey and cinnamon.
Snack: 35g plain yoghurt mixed with pumpkin seeds and 1 apple.
Lunch: 180g grilled chicken with spring greens. Top with black pepper and Dulse flakes.
Fact: Dulse flakes are rich in iodine, a trace mineral that most women are deficient in and essential for a healthy metabolism. If can’t find flakes use sea salt.
Snack: 10 cashews and apple.
Dinner: 1 wholemeal pita stuffed with 180g chopped grilled chicken, spinach, cucumbers and 30ml tahini.
Liquids: 2L water and dandelion leaf tea.
WEEK 2 - Day 7
Breakfast: 1 cup muesli with ½ cup blueberries, 70g plain yoghurt and oat milk (see toasted muesli recipe).
Snack: 30g pumpkin seeds.
Lunch: 300ml miso soup with bok choy, spinach and 100g chopped tofu.
Snack: 12 grapes and 30g trail mix.
Dinner: 200g baked salmon with baked leftover vegetables (see baked salmon on a bed of vegetables recipe).
Liquids: 2L water and 150ml carrot, celery, apple, mint, parsley (see turn back time juice recipe).
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