My food philosophy
‘My diet is built around non-starchy vegetables, protein and good fats. I mostly avoid refined carbohydrates and grains too. The only carbs I have really have are a few roasties on a Sunday!’
I start the day with a couple of espressos. I don’t eat breakfast until after my workout (I do P90X) which will be around 6am ish. My breakfast is protein based; it could be scrambled eggs, a bit of bacon, some buttered spinach, and a couple of avocado slices. Omelettes are always a great go-to for me as well.
Where I eat lunch can vary so much, butI work from home when I have a lot of writing commitments. If so, lunch will generally be a big dense salad made from a good selection of greens, peppers, cherry tomatoes, avocado plus protein like fish or chicken. I love sashimi too, and Japanese vegetable dishes such as miso aubergine.
I generally cook dinner at home usually made up of a combination of proteins, fats, and non-starchy vegetables. So think cod loin with pesto crust on buttered kale; seared tuna steak with pea and feta mash; roast chicken with broccoli and cavolo nero, or maybe a vegetable curry. If we eat out, it will usually be a curry, so I’d go for tandoori chicken with saag bhaji, maybe a vegetable curry and a couple of vegetable sides.
Snacks & drinks
I don’t often snack as the foods I eat are satiating meals. If do, then it may be a mini cheese or a protein bar.
I do like the odd pizza now and again. But, we aren’t talking those over priced six-inch thick, greasy cheese-on-toast type pizzas. I’m talking super-thin base, loads of toppings like spinach, red onion, aubergine, goats cheese. A proper Italian style one.
My storecupboard staples
I always stock up wiht garlic, red onions, salmon, cavolo nero, red peppers, courgettes, turmeric, coffee
I take a daily multivitamin, a very high-strength omega 3, vitamin D, reishi mushroom, probiotics, and sometimes a B-complex.
Dale’s new book The Medicinal Chef: The Power of Three (Quadrille £20) is out now.