Monday
BREAKFAST
Berry yoghurt
1 small pot of low-fat yoghurt served with 2 tablespoons of blueberries and 1 tablespoon of chia or pumpkin seeds.
MORNING SNACK
1 cucumber cut into sticks and served with 2 tablespoons of tzatziki.
LUNCH
Lentil soup
1 carton of fresh, pre-prepared lentil soup served with 1 slice of rye bread.
AFTERNOON SNACK
1 peach and 4 walnuts.
DINNER
Thai green curry
Cut 1 chicken breast fillet into strips and fry