The good news is, if you are going to follow an exercise program, use one of the supplements that I suggested and have regular small meals, you can eat just about anything. Try to avoid fatty and processed foods as these will clog up the system you are trying to cleanse.

For breakfast I will suggest the following:

• Raw Rolled Oats
• Juice or Tea/coffee

What I would normally so is add some raisins to the raw oats and make it slightly more palatable by pouring over some fat free yogurt or some low fat milk. You can add some banana if you thick that will help you get the meal down.

The reason I suggest this as a breakfast to my clients, is that is provided the body with both fast and slow release carbs, starting the day off with your sugar levels balanced is not all bad.

Snack on raw fruit and veg between meals, will help with providing a good balance of vitamins and minerals also plenty of fiber to get the guts cleaned out and help them become more efficient at utilizing the foods we eat.

Some ideas for the evening meal;

4 4-ounce boneless chicken breast

1/4 cup all-purpose flour

pepper to taste

1/8 teaspoon garlic powder

2 tblspn unsalted margarine

1/4 cup lemon juice

1/2 lemon thinly sliced

3 tblspn chopped fresh parsley

Using a mallet, the chicken pieces between wax paper, lightly flatten the pieces to about a 1/4-inch thickness. Combine the flour, pepper and garlic powder in a paper bag. Place the pieces of chicken in the bag and shake to coat.

Coat a skillet with vegetable cooking spray, add margarine and melt over medium heat. When the margarine has melted, add the chicken pieces and cook until golden on both sides. Remove the cooked chicken from the skillet and gently pat dry with a paper towel. Transfer to a platter and keep warm.

Add lemon juice to the skillet. Cook until heated through, stirring to incorporate the remainder of the margarine. Pour over the chicken, sprinkle with parsley and place lemon slices on top of chicken. Serve hot with brown rice.

2 tblspn olive oil

1/2 cup chopped mushrooms

2 tblspn chopped green pepper

3 tblspn flour

salt and ground pepper to taste

1/2 cup low-sodium chicken broth

13-ounce evaporated fat free milk

12-ounce can of tuna, drained and separated

1 tblspn chopped sweet red pepper

8-ounces cooked spinach fettuccini

1 tblspn grated Parmesan Cheese

Preheat the oven at 350 degrees. Lightly coat a skillet with vegetable cooking spray, add oil and gently heat over medium heat. Add the mushrooms and the chopped green pepper and cook until the green pepper is tender, about four minutes. Remove from heat and stir in flour, salt and pepper to taste.

Combine chicken broth and milk and slowly stir into the mushroom mixture. Return to heat and cook slowly, stirring constantly till the mixture has thickened. Put the fettuccini and the tuna into a treated baking dish and pour the mixture over, stirring thoroughly to ensure an even coating. Sprinkle cheese over and bake in preheated oven for 20 minutes

All of the above dishes can be served with steamed veg.

Munch down.