Ebony's journey to better health: Week 2
Ebony is a 39-year-old self-employed small business owner and mother to two boys. She creates and sells gifts, cards, prints, keepsakes, and homeware through her small business, Dotty Black. We recommend reading about Ebony's first week, to learn more about why she's taking part in this journey with us! Below, she’s shared her thoughts during week two of her nutrition plan:
Published
I can’t believe how good I’m feeling!
In general, I’ve felt for so long that there is a heavy cloud over me, especially in my lungs. It’s feeling so much better, I can’t even feel it anymore. I had gotten so used to the feeling, that I forgot what it felt like to feel normal.
The way I feel right now, I even think my physical exercise is a possibility soon. I used to love boot camp, but have felt enormous fear about returning since I’ve struggled with basic fitness or taking the stairs too quick etc.
I’ve noticed I've also lost 4lb, that in itself is making me feel like I have more energy!
I've tried switching to fruit teas this week and surprised myself as I really like them.
The zinc lozenges I think have been making my tongue sore. I only think this is down to the fact they take nearly an hour to dissolve fully. They leave white chalky bits in my mouth, so I've started rinsing my mouth out afterwards and this has helped.
I honestly can’t believe how good I’m feeling only 2 weeks in!
Monday, 18th of April
BREAKFAST: Two poached eggs, rye bread, avocado, fresh lime juice, sunflower seeds, chia seeds, houmous, broccoli, and kale.
LUNCH: Spiced chicken (with paprika, cumin), green and yellow peppers, red onion, kale, avocado, and serene seeds, with flaxseed oil.
DINNER: Mexican beef mince with black bean, sweet potato wedges, guacamole, and cheese.
SNACKS: strawberries, raspberries, blueberries with Greek yoghurt, almond flakes, and fibre syrup
DRINKS: Three cups of Twining’s immune support tea. Plus 1 1/2 litres of water throughout the day.BREAKFAST: Two fried eggs, rye bread, fried mushrooms, avocado, fresh lime juice, sunflower seeds, chia seeds, and beetroot blended into Houmous.
LUNCH/DINNER: Roast beef, small Yorkshire pudding, carrots, parsnips, swede, peas, one roast potato, mash potato, and broccoli with gravy.
SNACKS: Greek yoghurt with raspberries, strawberries, and cashew nuts. Deliciously Ella’s peanut butter cups.
DRINKS: One cup of English tea with unsweetened almond milk and one cup of Twining’s immune support tea (blackcurrant & raspberry with echinacea & elderberry). Plus 2 litres of water throughout the day.
LUNCH/DINNER: Roast beef, small Yorkshire pudding, carrots, parsnips, swede, peas, one roast potato, mash potato, and broccoli with gravy.
SNACKS: Greek yoghurt with raspberries, strawberries, and cashew nuts. Deliciously Ella’s peanut butter cups.
DRINKS: One cup of English tea with unsweetened almond milk and one cup of Twining’s immune support tea (blackcurrant & raspberry with echinacea & elderberry). Plus 2 litres of water throughout the day.
Tuesday 19th of April
BREAKFAST: Two fried eggs, rye bread, avocado, fresh lime juice, sunflower seeds, chia seeds, fried mushrooms, red onion, and cherry tomatoes, a rasher of bacon.
LUNCH: Salmon fillet, carrots, fried broccoli, kale, and red onion, cooked with flaxseed oil.
LUNCH: Salmon fillet, carrots, fried broccoli, kale, and red onion, cooked with flaxseed oil.
DINNER: Piri Piri chicken with sweet potato wedges and salad.
SNACKS: Strawberries with almond flakes and fibre syrup.
DRINKS: Two cups of Twining’s immune support tea. Plus 1 1/2 litres of water.
SNACKS: Strawberries with almond flakes and fibre syrup.
DRINKS: Two cups of Twining’s immune support tea. Plus 1 1/2 litres of water.
Wednesday 20th of April
BREAKFAST: Two poached eggs, rye bread, avocado, fresh lime juice, sunflower seeds, chia seeds, fried mushrooms, and beetroot.
LUNCH: Salmon fillet, carrots, fried broccoli, kale, red onion, with houmous.
LUNCH: Salmon fillet, carrots, fried broccoli, kale, red onion, with houmous.
DINNER: Wholewheat spaghetti with bolognaise, with carrot, onion, and red pepper.
SNACKS: none
DRINKS: Three cups of Twining’s immune support tea and 1 litre of water.
SNACKS: none
DRINKS: Three cups of Twining’s immune support tea and 1 litre of water.
Thursday 21st of April
BREAKFAST: Two poached eggs, rye bread, avocado, fresh lime juice, sunflower seeds, chia seeds, houmous, broccoli, and kale.
LUNCH: Spiced chicken (with paprika, cumin), green and yellow peppers, red onion, kale, avocado, and serene seeds, with flaxseed oil.
DINNER: Mexican beef mince with black bean, sweet potato wedges, guacamole, and cheese.
SNACKS: strawberries, raspberries, blueberries with Greek yoghurt, almond flakes, and fibre syrup
DRINKS: Three cups of Twining’s immune support tea. Plus 1 1/2 litres of water throughout the day.
Friday 22nd of April
BREAKFAST: Poached egg, rye bread, houmous, chia seeds, beetroot, mushrooms, avocado.
LUNCH: Spiced chicken (with paprika, cumin), green and yellow peppers, red onion, kale, avocado, and serene seeds, with flaxseed oil and houmous with sunflower seeds.
LUNCH: Spiced chicken (with paprika, cumin), green and yellow peppers, red onion, kale, avocado, and serene seeds, with flaxseed oil and houmous with sunflower seeds.
DINNER: Pork chop, carrots, broccoli and one boiled potato, gravy.
SNACKS: Strawberries, raspberries, and blueberries with Greek yoghurt, almond flakes and fibre syrup. Raspberries and cashew nuts.
DRINKS: Two cups of Twining’s immune support tea, along with 1 1/2 litres of water.
SNACKS: Strawberries, raspberries, and blueberries with Greek yoghurt, almond flakes and fibre syrup. Raspberries and cashew nuts.
DRINKS: Two cups of Twining’s immune support tea, along with 1 1/2 litres of water.
Saturday 23rd of April
BREAKFAST: poached egg, rye bread, houmous, chia seeds, asparagus, mushrooms
LUNCH: spiced chicken (with paprika, cumin), green and yellow peppers, red onion, kale, avocado, and sunflower seeds, with flaxseed oil, beetroot and houmous, tomatoes, cucumbers
LUNCH: spiced chicken (with paprika, cumin), green and yellow peppers, red onion, kale, avocado, and sunflower seeds, with flaxseed oil, beetroot and houmous, tomatoes, cucumbers
DINNER: Mexican beef mince with black bean, sweet potato wedges, guacamole, and cheese
SNACKS: strawberries, raspberries, blueberries with Greek yoghurt, almond flakes, and fibre syrup
DRINKS: Two cups of Twining’s immune support tea. Plus 2 litres of water.
SNACKS: strawberries, raspberries, blueberries with Greek yoghurt, almond flakes, and fibre syrup
DRINKS: Two cups of Twining’s immune support tea. Plus 2 litres of water.
Sunday 24th of April
BREAKFAST: Poached egg, rye bread, houmous, chia seeds, asparagus, and mushrooms.
LUNCH: Skipped lunch due to being in the theatre!
LUNCH: Skipped lunch due to being in the theatre!
DINNER: Sea bass, oven-roast butternut squash, courgette, potatoes (small portion), olives, and green beans. Seasoned with parsley, olive oil and garlic.
SNACKS: Strawberries and blueberries with Greek yoghurt, almond flakes, and fibre syrup.
DRINKS: Spinach, pineapple, apple, ginger smoothie with water and sunflower seeds. Plus two cups of berry infusion tea, and 2 litres of water.
SNACKS: Strawberries and blueberries with Greek yoghurt, almond flakes, and fibre syrup.
DRINKS: Spinach, pineapple, apple, ginger smoothie with water and sunflower seeds. Plus two cups of berry infusion tea, and 2 litres of water.
If you're interested in learning more about Ebony's journey, or would like to share your own, reach out to thehub@supplementhub.com.