Just like every morning, I started my day with two glasses of water on an empty stomach then had my cup of coffee (1 tsp of Nescafe, 3 tsp of fat free coffee mate, 2 tsp of sugar) followed by a glass of skimmed milk with 2 bran toasts and two boiled eggs!

I started my lunch with a salad made of lettuce, cooked lentils, yellow peppers, green onions and tomatoes with balsamic vinegar, 1 tbsp of olive oil, cumin, salt and white pepper!

Lentils are a great source of protein and very rich in fiber.They’re fully packed with  iron, magnesium, folate and potassium!

In order to enhance the absorption of Iron always include a good source of vitamin C in your dish! In today’s dish: yellow peppers were the guests!

While cooking lentils, salt added to the cooking water will toughen the grains. Add salt once the lentils are completely cooked. Older lentils lose their moisture and take longer to cook. Therefore, never mix newly-purchased lentils with old ones. They will cook unevenly!

I also had a small plate of eggplant pasta (find recipe below)!

Eggplant is an excellent source of dietary fiber and a very good source of vitamins B1, B6 and potassium.

Potassium in eggplants brings a balance in salt intake and maintains a nice level of hydration. It also plays a role in regulating blood pressure.

Nasunin is a potent antioxidant found in eggplants.It has an inhibitory effect on the growth of some cancer cells.

Eggplant lowers cholesterol levels in the bloodstream and are, the most natural way of controlling diabetes by replacing bread and pasta!


3 large eggplants peeled and cubed

Cooking spray


2 large diced tomatoes

2 tbsp tomato paste

1 tsp balsamic vinegar

1 diced yellow pepper

1 diced green pepper

1 diced onions

¼ cup chopped coriander

1 tsp Cumin

½ tsp salt

2 tbsp olive oil


Method of preparation:

  1. In a large pan place the cubed eggplants (use cooking spray) and bake them in the a 200ºF oven for 10 to 15 minutes.
  2. In a sauce pan place the sauce ingredients and cover with lid.Bring to the boil, uncover, reduce heat to low and simmer for about 30 minutes.
  3. Remove from heat and add the olive oil and the eggplants. Mix and serve

As an afternoon snack i had an apple and a small banana!

I had for dinner  a salad made of diced tomatoes, chopped basil leaves, onions,20 g of feta cheese,one tablespoon of extra virgin olive oil and balsamic vinegar

Dietitian Nicole Maftoum

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