How I wrote my 8-Week Program Meal Plans

Posted on April 29th, 2014

The next round of my I Quit Sugar online 8-Week Program starts June 5 and you can sign up now and join the 300,000 other peeps around the world who’ve done it, either via my books or online.

Tandoori Chicken with Indian Rice Salad

The I Quit Sugar Tandoori Chicken with Indian Rice Salad

In this next round you’ll still have the option to choose from two Meal Plans: the standard (meat inclusive) 8-Week Program Meal Plan and the Vegetarian Meal Plan.

If you’re wanting to check it out and ask any questions, or sign up, click here.

One of the questions I get asked constantly, however, is whether the Plans fit with current dietary guidelines. The short answer is: abso-bloody-lutely. The longer one requires that I share how I actually devise my recipes, meals and plans…

1. I prioritise dense nutrition. At every opportunity. I find ways to supply foods with the densest nutrition in every meal. This means:

  • Prioritising (and adding extra) leafy greens and high-quality fat and protein at every meal.
  • Preparing food to preserve (and maximise) enzymes and bacteria for digestion.
  • Minimising toxins (from harmful grains and legumes) and empty calories (from, um, sugar and processed carbs). Read more

11 interesting ways to pimp your kombucha

Posted on April 1st, 2014

I’ve shared how to make plain kombucha, how to make a fructose-free Chai flavoured version and how to get carbonation. But my experimenting continues. Feel free to follow along and get just as obsessed by this very healthy addition to your gut-giving regime.

Image via Civilised Caveman Cooking

Image via Civilised Caveman Cooking

1. Add fruit.

Once the initial fermentation period is done and the SCOBY removed feel free to add fresh or frozen fruit – berries, stone fruit work best – or some lemon or lime juice.

For a kombucha base of about 3 cups, use about 1/3 cup of fruit or juice.

Remember, when fruit is added the sugar feeds the yeast in the second ferment, so again, very little sugar remains.

2. Add herbs and spices and all things nice.

In addition to the fruit, feel free to thrown in some flavourings, like vanilla, almond, lemon and orange extracts or fresh herbs or spices. To flavor kombucha with an extract, brew and ferment according to the basic recipe.

For a kombucha base of about 3 cups, use about ¼-1/2 teaspoon of extract.

For a kombucha base of about 3 cups, use about 3cm fresh ginger cut into matchsticks or grated (you might need to add extra sugar if only using ginger and you’re after fizz).

3. Add apple cider vinegar.

Jenny at Nourished Kitchen shares this: “In my favourite wintertime version of kombucha, I flavour it with sweet spices and a Read more

My Paleo Inside-Out Bread recipe

Posted on March 12th, 2014

My new book I Quit Sugar For Life has been out for about ten days now. And going by the feedback on social media it seems the Paleo Inside-Out Bread is a little bit popular. And more than a little idiot-proof (not one imperfect shot so far!)

Paleo Inside-Out Bread. Photos (clockwise from top right) by @therealfoodie, @jarkakunova, @sherri78 and @foodnjunk.

Paleo Inside-Out Bread. Photos (clockwise from top right) by @therealfoodie, @jarkakunova, @sherri78 and @foodnjunk.

If you haven’t bought the book yet, I figured I’d give you a little taste of things and share the Paleo bread recipe with you. The concept is simple – it sees outside sandwich toppers embedded in the bread. A meal-in-one in every slice merely requiring a smear of butter or some cream cheese smoothed over the top.

Remember: please do share your cooking results from the book…use #IQSforlife so I can find it and regram it! Oh, and if you’re wanting to buy the book, you can do so directly here…

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Paleo Inside-Out Bread

Makes 1 loaf

  • 1 1/2 cups almond meal
  • 3/4 cups arrowroot
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon bicarbonate of soda
  • 5 eggs
  • 1 1/2 teaspoons apple cider vinegar
  • 1 tablespoon finely chopped flat-leaf parsley Read more