As part of a Ketogenics diet (50:20:30) what can I eat for breakfast?! The rest of the day is fine but breakfast has me stumped!

THE X FACTOR DIET which has lots of recipes and menus in it is available in January from bookstores everywhere. Meanwhile here are a few suggestions for menus including breakfasts for five days:

Suggested Menu

Day 1

Breakfast:1 or more grain free Sausage with grilled tomato.

Snack: Smoothie made in the blender with 10-15g chocolate-flavoured micro filtered whey protein, 1 cup of spring or filtered water, and 3 ice cubes.

Lunch: Spinach salad with sliced chicken, dressed with olive oil and champagne vinegar.

Snack: 1/4 cup cottage cheese.

Dinner: Grilled organic steak with Char Grilled Capsicums. Side salad of lettuce and minced spring onions with an olive oil and red wine vinegar dressing.

Day 2

Breakfast: Cottage cheese with snipped chives and slices of fennel bulb and cucumber.

Snack: 1 hard-boiled egg.

Lunch: Rocket and red onion salad with chunks of roast lamb, and olive oil and red wine vinegar dressing.

Snack: 1oz macadamia nuts.

Dinner: Grilled swordfish with a scatter of pickled peppercorns. Stir fried bok choy with garlic.

Day 3

Breakfast: Poached egg on tomato slices sprinkled with spring onions, sautéed grated fresh ginger and a clove of garlic.

Snack: 1oz walnuts.

Lunch: Fish Pate with celery and radishes.

Snack: Slices lean lamb.

Dinner: Chicken Curry. Steamed green beans and cauliflower.

Day 4

Breakfast: Light as Air Pancakes (made without flour, using cottage cheese and three egg whites) with a dab of butter and a sprinkle of cinnamon.

Snack: 1oz sunflower seeds.

Lunch: Chef's salad with chicken slices, 1oz slivered fresh Parmesan and avocado dressing.

Snack: Smoothie made in the blender with 10-15g vanilla-flavoured micro filtered whey protein, 1 cup spring water, and 3 ice cubes, sweetened with stevia or Splenda, as desired.

Dinner: Grilled salmon with fresh dill and lemon slices. Steamed or wok fried green beans and Brussels sprouts.

Day 5

Breakfast: Scrambled Tofu.

Snack: Slices lean organic beef.

Lunch: Egg salad with chopped onions and homemade mayonnaise, wrapped in crunchy lettuce leaves.

Snack: 1oz cottage cheese.

Dinner: Organic pork marinated in Japanese Teriyaki Marinade, then stir fried with garlic, snow peas.