MONDAY
FROZEN DELIGHT BREAKFAST Berry smoothie: Add one cupful frozen berries to 120ml almond milk, handful mixed nuts. Blend and serve over ice cubes.
COOL IT LUNCH Open fish finger sandwich: 1 slice wholemeal toast, 2 grilled fish fingers, 1 tsp low-fat mayonnaise and tomato slices.
CHILL-OUT DINNER Veggie cottage pie made with 30g Quorn, handful mixed frozen veggies, small can chopped tomatoes with herbs, 1 veggie stock cube, 1 large sweet potato, mashed.
TUESDAY
FROZEN DELIGHT BREAKFAST Small bowl unsweetened granola or muesli, handful frozen berries. 1 glass unsweetened orange juice.
COOL IT LUNCH Spring fresh soup: pan-fry ½red onion, chopped, in 1 tsp olive oil, add 3 tbsp broccoli florets, 30g feta cheese, 1 veggie stock cube, 2 cups water. Bring to boil, then simmer for 3 mins. Remove, cool slightly and blend. 2 Ryvitas.
CHILL-OUT DINNER Chicken sausage and broccoli pasta: Squeeze out meat from two chicken sausages, pan fry in 1 tsp olive oil, squeeze lazy garlic, add 1 can chopped tomatoes with herbs, handful frozen broccoli. Cook for 20 mins. 30g whole wheat spaghetti.
WEDNESDAY
FROZEN DELIGHT BREAKFAST Smashed avocado on 1 slice wholemeal or rye bread (ripe avocados can be frozen in advance. Halve, remove stone and wrap in cling film).
COOL IT LUNCH ½small bag frozen calamari or scampi, crunchy lettuce, cucumber and tomato slices, drizzled with olive oil and lemon.
CHILL-OUT DINNER Chicken fajitas: Made with 60g frozen and thawed chicken pieces, pan-fried with garlic olive oil, ½red onion, chopped, ½small pack frozen peppers. 2 small wholemeal tortillas. Green salad drizzled with olive oil and lemon.
THURSDAY
FROZEN DELIGHT BREAKFAST Low-carb fry-up: 2 turkey rashers, 1 tbsp each tinned or fresh mushrooms or tomatoes.
COOL IT LUNCH Taco or pitta pocket filled with waferthin
