EAT UP SLIM DOWN
Week 1
MONDAY
BREAKFAST: Two scrambled eggs with spinach and cherry tomatoes.
LUNCH: Feta and chickpea salad. Mix lettuce leaves, cherry tomatoes and olives, sliced cucumber, ½ can cooked chickpeas, 30g feta cheese. Drizzle with balsamic vinegar or lemon juice.
DINNER: Chicken casserole (makes enough for tomorrow). Heat olive oil in a pan and brown 2 diced chicken breasts. Cook for 5 mins then add 2 chopped carrots, celery and 1 onion and cook for 5 mins. Add can chopped tomatoes and chicken stock. Simmer for 20 mins. Serve with rice and salad.
TUESDAY
BREAKFAST: 200g 0% fat Greek yoghurt with 100g berries.
LUNCH: Smoked mackerel salad. Flake 1 smoked mackerel fillet over leafy greens, ¼ avocado, cherry tomatoes and chopped red pepper. Dress with balsamic vinegar.
DINNER: Leftover Chicken Casserole with small baked potato and broccoli.
WEDNESDAY
BREAKFAST: Tropical shake. Blend 150g frozen mango chunks, 250ml coconut milk and 1 scoop vanilla protein powder.
LUNCH: 2-egg omelette with 50g chopped ham. Large mixed salad.
Beef chilli. Sauté 100g lean beef mince in a pan until brown.
