BREAKFAST: 1 wholemeal level bread toasted and loaded with 3 Tbsp additional light (<5%) cream cheddar. Present with 1 little crushed banana 20g wholegrain grain. 250ml skim drain cappuccino.
LUNCH: 1 wholemeal mountain bread move with 2 Tbsp avocado and loaded with 60g lean dish meat, 2 tsp nectar wholegrain mustard, 1/4 container every one of ground carrot and hacked cucumber and 1 lettuce leaf.
Supper: marinated sheep sticks (200g cubed trim sheep marinated in 1 tsp olive oil, 1/2 tsp ground cumin, and 1 Tbsp every one of crisp garlic, coriander and mint). Presented with chickpea serving of mixed greens (3/4 container canned chickpeas, 1/2 glass English spinach, 1/4 glass cherry tomatoes, 3 onion rings, 1 Tbsp parsley) and citrus dressing (1 Tbsp squeezed orange, 1 tsp olive oil and 1/2 tsp each balsamic vinegar and nectar).
SNACKS: 1 medium new pear (diced) blended with 220g characteristic low-fat yogurt. Dark or green tea. Water – mean to drink no less than 1.5 liters day by day.