Food diary - Day 10

Breakfast (0541): A mug of hot water with lemon and a small cup of green tea.

Snack (0820): Small bowl of nutrient-packed homemade fruit salad – pomegranate, Satsuma, kiwi, granny smith apple, passion fruit, strawberries and pineapple – followed by 2 slice of wheat-free amaranth, quinoa and rye toast with organic crunchy peanut butter and raspberry compote, which was served with nettle tea and boiled water with lemon.

Lunch (1330): Small bowl of left over fruit salad, a packet of minstrels and a cup of nettle tea.

Snack: None.

Dinner (1850): Vegetarian mozzarella, cherry tomato and basil salad dressed with organic olive oil, a small mashed avocado with lemon juice and garlic served with 2 multi-grain ryvitas and 3 boiled sweets. A pot of green tea, a mug of nettle tea, a mug of detox tea and some fresh apple juice (tastes so good when juiced at home) with a spoon of my favourite Kiki superfood.

Snack (2020): 1 Actimel.