My diet consists of low carbs, zero sugar, zero fat, zero dairy product, lots of fish, chicken, red meat, protein shake and lots of vegetables like spinach and mushrooms.
When I first went in, I realized there's no green vegetables. They serve, like, spinach once every two weeks. The three meals they serve inmates every day is like slop.
In my home I tend to eat a very simple version of what we cook at the restaurant, which is vegetable-oriented, with a little bit of fish and very little meat. For instance, a dish in my home could be steamed spinach with spruce, where I take a spruce branch and put it in the pot and that infuses into the spinach.
I love eating at my dad's pub, the Queens Arms in Kilburn. It does a traditional Albanian spinach pie.
I'm big on green veggies: arugula, spinach, and kale.
In terms of flu prevention, for my son I'll do a quick smoothie, usually with spinach, avocado or broccoli. And then throw in strawberries and blueberries to hide the greens.
Every morning, I have a drink of spinach, blueberry, celery, carrot and Gillian McKeith energy food with linseed.
I love to create this green juice shake made from kale, spinach, cucumber and wheatgrass. The nutrients in the juice help me recover after a tough workout. The Kale Banana Smoothie at LYFE Kitchen is very similar to my recipe and is fantastic.
I have very simple tastes. An ex-girlfriend used to tell me I have the palate of a kid because there are only five or six foods that I love. And if you rotate them on a regular basis, that's all I need to eat - like arugula, spinach, and grilled chicken.
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
