As the Geordie Shore star shares some refreshingly balanced pre-wedding diet advice.
er sense of humour and Geordie Shore antics earned Vicky Pattison 4m Instagram followers and the Queen of the Jungle 2015 crown.
And following years of fighting with negative body image and reverse body dysmorphia, she admits that she’s finally reached a peace point with her body ahead of her wedding to fiance, John Noble, planned for next year.
Rather than punishing herself to be a smaller size in time for the big day, Vicky has a refreshingly sensible—and kind—approach to feeling her best for the occasion.
Speaking to The Daily Mail, Vicky explained: ‘My struggle with my body has been well documented but I’m done struggling with my self-image.
‘Coming up to my wedding I don’t wanna be starving myself to get down to a size six and look super skinny and gaunt. When John turns around on our wedding day, I him to see gorgeous glowing skin and a massive grin on my face, not an emaciated, stressed-out size six bod.’
‘I’ve turned 30 and I’ve finally accepted who I am and how I look. I’m always gonna have my curves, I’m gonna have a gin now and then and probably have a hungover maccies the next day.
‘I’m done apologising for it. I love my life, I love my friends, my family and my gorgeous fiancé – and that’s all that matters.
‘I’m done with unrealistic body images and everything else that’s fake on social media. I’m not about that anymore, it’s exhausting.’
The star completed her first half marathon, the Great North Run, at the weekend, and is clearly committed to making sure she doesn’t let the pressures of bridal life affect her weight.
Back in 2016, Vicky admitted she was suffering from reverse body dysmorphia, a condition which led her to believe she was a size 10 when really, she was a size 16. So, she adapted a balanced approach to food and fitness that helped her to lose 4 stone in just over 6 months.
Here, she shares the exact food that fuels the Vicky Pattison diet.
Keep reading to find out.
Breakfast: Porridge with semi-skimmed milk and protein powder
Lunch: Wholemeal wrap with chicken, avocado, peppers & rocket
Dinner: Salmon fillet with sweet potato wedges and green vegetables
Snacks: Pitta and hummus and a protein bar.
“My life and schedule are super unpredictable so having a set meal plan is really difficult. I often find I just have to roll with the punches rather than enjoy a set routine.
“I firmly believe that variety is the spice of life and it’s good to keep your body on its toes. If I’m really trying to be focused or I have a big event to attend where I want to look my best I will occasionally get my food delivered by a company like Soulmate Food. They’re great and alleviate any pressure of meal prep when you’re busy.”
Breakfast: Poached eggs and avocado with chilli flakes
Lunch: Grilled chicken salad
Dinner: King prawn stir fry with soba noodles
Snacks: Almonds and red berries.
“I know a lot of people advocate carb cycling but for me I keep things quite simple – on days I don’t train I just eat slightly fewer calories. It’s not something I do proactively, but it’s more just a case of when I’m not training I’m just not as hungry. However this is entirely subjective and I always try and listen to what my body wants.”
Breakfast: Natural yoghurt with granola & berries
Lunch: Chunky vegetable soup
Dinner: Rosemary & balsamic chicken with quinoa and broccoli
Snacks: Some dark chocolate.
“I tend not to have a standard weekend as such – again my work can be unpredictable – however on whichever day my downtime falls I love to lie in, probably enjoy a few too many gin and tonics and there’s always a little food treat in there somewhere.
“Whether it’s a takeaway with my fiancée or popcorn at the cinema with the girls, I definitely like to enjoy my life.”
Breakfast: Avocado & cherry tomatoes on toast
Lunch: Greek salad with hummus
Dinner: Courgetti Bolognese
Snacks: Almonds and a protein bar.
“The one food I’d never get bored of eating is cheese. I’d eat any kind, any place, any time, anywhere!”
Breakfast: Protein shake and a banana
Lunch: Tuna & cucumber wrap
Dinner: Japanese sushi and a glass of wine
“I’m really into my Japanese at the moment much to the annoyance of my fiancée as he hates fish. But I love black cod, cucumber maki rolls, teriyaki salmon and pak choi. John, on the other hand, would eat a Margherita pizza every day of the week, so choosing our date night location is always interesting!”
SATURDAY & SUNDAY
Breakfast: Porridge with blueberries & honey / Smoked salmon and avocado
Lunch: Chicken superfood salad with pomegranate seeds / Frittata with mushrooms and peppers
Dinner: Steamed salmon fillet with sweet potato mash and asparagus / Steak and chips with creamed spinach
Snacks: Vegetable crisps and carrot sticks & hummus / A few G&Ts.
“I try not to exclude any major food groups as a way to guarantee that I want something is to say I can’t have it. Saying that, I do avoid refined sugars and simple carbs like white bread as there’s just no need for them and they make me feel rubbish and lethargic. The only exemption to this is alcohol – and I’ll never give that up entirely. Life is for living!
“I train when I can, eat healthily 80 per cent of the time, combat hunger pangs by carrying nuts and berries in my handbag as well as a protein shakes, drink 3 litres of water a day, and actually enjoy green tea – other than that I’m not too hard on myself! I love Haribo and wine and I’m definitely not about to live in a world where they don’t feature in my life – balance is my mantra!”