January is a common month for people to embark on fad diets for a quick fix, typically following the festive period.

Recent research shows that the average Brit will try two fad diets a year in a bid to lose weight fast, which equates to 126 over the course of their lifetime.

However, the typical fad diet is abandoned after an average of just six days with people citing feeling fatigued (21 per cent), feeling weak (29 per cent) and having headaches (26 per cent) as the main reasons.

Over half of those polled admitted they were confused about which diets were sustainable and a fifth don’t know where to get reliable and truthful information around diets.

Worryingly, nearly half of respondents were concerned that fruit was too high in sugar, and twelve per cent think fruits are too calorific.

Love Fresh Berries has teamed up with expert nutritionist Rhiannon Lambert (@Rhitrition) to develop four nutritious, easy-to-make recipes for January to help cut through the confusion of what people should and shouldn’t be eating.

The recipes can all be made vegan and contain nutritious, delicious ingredients.

“You may wrongly think fruit sugar is added sugar. It’s not added, it was always in the fruit. Fruit is full of fibre, vitamins, minerals and water. It also has a significant chewing resistance, which means fruits can take a while to eat and can help you feel fuller. What’s more, fruit tends to be high in several vitamins and minerals that many people don’t get enough of, including vitamin C, potassium and folate” – Rhiannon Lambert.

“I want to encourage everyone to eat whole fruits every day, they make brilliant snacks in between meals and with a little imagination, they make absolutely delicious healthy recipes too”, says Rhiannon.

Interesting combination between sweet and sour.

Blackberry Tacos

Blackberries contain vitamin C and K and are high in manganese, making them a nutrition powerhouse. Opting for chickpeas as your protein makes this a delicious and suitable meal for all eaters. Not only a source of protein, but this dish will actively help increase your fibre consumption, something all too many of the UK are deficient in.


1 tin chickpeas, drained and rinsed

1 red onion

150g blackberries

1 lime

1 tsp olive oil

1 tsp smoked paprika

½ tsp ground cumin

½ tsp cayenne pepper

20g (1 small bunch) coriander

100g sweetcorn

1 avocado, sliced

4-6 tortillas, depending on size



  1. Dice the blackberries, half the onion and half of the coriander and add to a small bowl with the juice of the lime and the olive oil. Mix well and season with salt and pepper to your taste.
  2. Dice the other half of the onion and add to a frying pan over medium heat with a drizzle of olive oil.
  3. Cook for 3 minutes until softened and then add the chickpeas, corn, paprika, cumin and cayenne pepper. Season with salt and pepper.
  4. Cook for another 3 minutes, until the chickpeas are golden and crisp.
  5. Meanwhile, lightly toast the tortillas in a pan.
  6. Serve the chickpea mixture in the tortillas, topped with a slice of avocado, a spoonful of blackberry salsa and a sprinkle of coriander.


More exciting recipe ideas:

Stuffed cabbage is a flag of truce in my kitchen

Mari is cooking her light pesto without cheese