My Week in Food: Zana Morris

25 November 2014
Any products in this article have been selected editorially however if you buy something we mention, we may earn commission

1 / 8

My Week in Food: Zana Morris

With over twenty years experience in the areas of nutrition, personal training and yoga, Zana knows a thing or two about what we should be eating. In 2013, Zana founded The Library, a unique members style fitness club in Notting Hill, that combines Zana’s passion for health through nutrition, exercise, education and relaxation.

I focus primarily on foods I really like while ensuring to make sure my energy is as high as possible - I’m busy and don’t want my energy dropping or to be constantly tempted to snack. I eat a diet very high in fat and low in carbs and normally only eat full meals twice a day.  I aim to have protein with each meal, usually  fish, eggs or cheese, and always some fat in the form of avocados, nuts or extra olive oil or full fat butter.  I try to avoid pasta and rice as they tend to make me slightly bloated, sleepy and hungry again quicker.  If I do have bread, I like it to be rye - the darker the better! I prefer Greek yoghurt to regular natural yoghurt due to the higher fat content and I also try to alternate between full fat cow’s and goat’s milk products. When I have fruit it tends to be berries as they’re a great source of antioxidants and not too sweet.

2 / 8


Lunch: Cod with kale

Afternoon snack: Handleful of nuts

Dinner: Rocket and spinach salad with halloumi, chilli and ginger

3 / 8


Breakfast: Poached egg with avocado and rye bread

Dinner: Chicken club with bacon, avocado and greens

After dinner: Protein shake

4 / 8


Lunch: Quinoa with kale and squash

Dinner: Rocket and spinach salad with halloumi, chilli and ginger

Dessert: Greek yoghurt with berries and nuts

5 / 8


Breakfast: Poached eggs with avocado and mushroom

Snack: Greek yoghurt with berries and nuts

Dinner: Spinach and broccoli soup followed by a salad with goat’s cheese, balsamic vinegar and figs

6 / 8


Breakfast: Dark, whole grain toasted rye bread with butter and unsweetened crunchy peanut butter

Midday snack: Walnuts

Dinner: Tuna steak with cooked kale and spinach and a  rocket salad

7 / 8


Breakfast: Coffee with cream

Midday snack: Protein shake

Dinner: Cod on a bed of spinach with rhubarb garnish

8 / 8


Breakfast: Omelette with ham, cheese and mushroom with a garnish of salad

Afternoon snack: Greek yoghurt

Dinner: Tuna steak with salad of nuts, seeds and chilli