Day 3 (Wednesday) - Bigger Lunch

So Gillian told me that the reason why I was starving yesterday was because my breakfast was poor so today she made me drink some of her breakfast shake. I was expecting it to be revolting but thankfully it wasn't. The shake is made from rice dream, banana and nuts all mixed in the blender.

That set me up for the morning and lunch was again salad with cold beef but I also had some of the crispbread we made last night with a little pot of hummus. This added to the flavour of the meal and helped to fill me up even more. So much so that I didn't eat any fruit in the afternoon which had been my original plan.

We took a trip to the supermarket before preparing dinner and were amazed to find how many foods contain items on our list of banned ingredients. Whole aisles are stocked with products that we simply can't touch. I'd been tipped off that Nakd bars were worth a look and it turned out that most of them were fine. That adds to the list of interesting things to eat.

Dinner was late but we had hand-made burgers, sweet potato fries and vegetable tempura. Because we were late we forgot to prepare a sauce for the burgers which would have been good but overall the meal was excellent. I followed it up with a Nakd Pecan Pie bar for dessert. By the time the day was over my legs hurt like hell so getting into bed was welcome.

Day 2 (Tuesday) - Adjustment

Still struggling to get to grips with everything today. Starting to adjust to the best way of eating but I was feeling really hungry later in the afternoon. For breakfast I had some puffed-rice cake and it just wasn't enough. For lunch it was the obligatory salad but without anything to add to it the whole lot tasted a bit flat and wasn't enough to keep me going. By the evening I was starving and feeling pretty rough too. Dinner of scallop and pea risotto couldn't come soon enough.

After dinner we embarked on some cooking experiments to see what we could make. I made houmous (or hummus if you prefer), from a blend of garlic, olive oil, tahini and chick peas and added plenty of salt and some fresh coriander to boost the flavour in the absence of lemon juice. Gillian made crispbread from a mixture of gram flour and rice flour. These were delicious and I ate most of the first batch stood in the kitchen! We then tried to make flatbreads but these were only partially successful as they kept sticking to the frying pan. I'm going to retry these by making them using less liquid and popping them in the oven.