Before I went on holiday, I was told that they key to solving a problem that I’ve had with my stomach for a couple of years was to cut out sugar for 6 weeks. What I didn’t realise was that this meant cutting out most carbs (except Brown Rice, Sourdough Bread and a few Pulses), all fruit, tea, coffee, alcohol – and the list goes on.

Knowing that I was going to Australia, I decided to start the day I got back. I lasted 6 days without sugar and on the 7th day gave into a tripple chocolate chip cookie from Gails Bakery, oops.

If I wasn’t such a sweet freak and I didn’t live and breath food, this could potentially have been a doddle – but I just can’t give up the things that I love. However, the recipe below does prove that you can still eat a delicious meal – it’s just the pudding afterwards that is the problem!

Ingredients (serves 2)

2 Sea Bass fillets
Pack of Tenderstem Broccoli
Pack of ready washed spinach
1 Chilli, finely chopped
2 Garlic cloves, finely chopped
Juice of 1 lemon
Olive Oil
Black Pepper and Salt to season

Method

1. Place spinach in a frying pan, season with salt and pepper and wilt. Once soft, add chilli and garlic and fry for 2 minutes. Take off the heat
2. Preheat a large frying pan. Rub fish fillets with Olive Oil, Salt and Pepper
3. Add fish fillets to the pre-heated frying pan skin side down and cook until the fish becomes white rather than translucent
4. Steam Brocolli
5. When the fish fillets are nearly white, flip over for a further minute
6. Serve and enjoy!