Most people I work with are never going to weigh a chicken fillet on a Tuesday morning before a 9am call. They try, they last three weeks, then they decide they're the problem. They're not. The method is.

This is the alternative. One number, based on your bodyweight, and everything else falls in behind it. Protein anchors the meal. Fibre fills it. Carbohydrates go around the times you actually move. No weighing, no app.

The guide covers:

• Your protein number, based on your bodyweight, with no maths to do

• Where the protein actually comes from, in portions you'd recognise. A tin, a fillet, a scoop, a bowl

• What to do in a restaurant, a hotel or a cafe when you're nowhere near your own kitchen

• Alcohol, the one thing that never makes it onto the plate and usually the thing quietly undoing the week

• What to look at if the scales aren't moving, and the order to look in

Twelve pages. Enter your name and email and it opens straight away.