Known as the "low carbohydrate, high-fat diet" (LCHF), sugars were cut from the menu, carbohydrates were replaced with whole foods and good fats using nutrition advice from dietician Dr Caryn Zinn and Dr Grant Schoffield.

Canned fruit, processed cereals and yoghurts went out the door for breakfast to be replaced with a daily cooked breakfast of sausages, scrambled eggs, tomatoes and more.