After 3 months of living on a plant based diet I repeated my blood tests through Thriva, a private company who analyse your blood and help you keep track of your health. 

The results are in, drum roll please………

I am pleased to announce my cholesterol is now 4.42mmol/l, whereas 3 months ago it was 5.34, it is now well within the recommended range of less than 5 as a guide to preventing problems of heart disease.

The important thing to look at is the ratio of HDL/LDL (sometimes referred to as ‘good’ and ‘bad’ cholesterol). My LDL (Bad cholesterol) was 2.76 and is now 1.94 (it is recommended to be below 3) and the ratio of good cholesterol is 35.52 % up 6% from January (recommended to be more than 20%). Overall a good result, but also worth keeping in mind that my Vitamin D and B12 has reduced slightly but still in normal range, so it is important to supplement these vitamins when undergoing such a strict diet. Most people should supplement VitD in the winter months anyway. People are generally concerned about iron and calcium, but as long as your eating legumes, lentils, beans and nuts there shouldn’t be any problem and my iron levels stayed exactly the same.

My experience on a vegan diet has been interesting, I’ve cooked more meals from scratch, been more interested in food and experimenting in the kitchen. I have eaten loads more veg, most people need to up their veg intake, and I have really enjoyed my food. It is not an easy undertaking and tricky when eating out, especially as I am Gluten free as well (Nightmare!) There are some great places to eat and Asian food generally has lots of dairy free and meat free options. Check out menus online and ring ahead to see if the restaurant caters for vegans.

I have felt great being on a plant based diet and had more energy. I plan to reintroduce fish and eggs as a way of ensuring my levels of Vitamin D and B12 stay in a safe range. I have enjoyed my meals and also the occasional bag of crisps and glass of red wine as sometimes on a friday night, that’s what I fancy. There are also great ranges of vegan chocolate, breads and ready meals, so even if you’re busy you can have a tasty curry or burrito (my personal favourite from Wicked Kitchen!)

Fajitas are so easy too and with some homemade guacamole and tortilla chips, you won’t feel like you’re missing out on anything! Bon appetit!!!

Michelle’s Fajita Recipe: (feeds 4)

Fajita filling:

1 tablespoon of coconut oil

1 large red onion, chopped in long strips

10 chestnut mushrooms, chopped

2 red peppers, chopped in long strips

500g Cooked rice

1 can of mixed beans

2 tablespoons of Fajita seasoning


3 large avocados

1/2 red onion finely chopped

1 lime (collect juice)

paprika to garnish


1.Mash the avocado flesh in a bowl, add finely chopped red onion and juice of 1 lime, seasoning and a sprinkle of paprika and serve with tortilla chips whilst you let the fajitas cook!

2.Fry onion in coconut oil until soft, add peppers and mushrooms and let them cook through.

Add the cooked rice, can of beans (drained of water) and sprinkle  fajita mix and stir through. Allow 5 mins to heat through the beans and rice and serve with vegan tortilla wraps, salad, tomato salsa and guacamole. Enjoy!


For more help with your diet, contact us here at the clinic to arrange a consultation and have a look at the link below if you would like to monitor your health more closely.


You can find your own Thriva home blood test kit here –

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