Day 3
BREAKFAST: Fruit plate of mixed greens (1/2 container every one of cleaved apple, orange, pear, and banana), finished with 200g low-fat vanilla yogurt and 20g wholegrain oat.
LUNCH: 1 wholemeal mountain bread with 2 Tbsp avocado and loaded with 60g lean dish hamburger, 2 tsp nectar wholegrain mustard, 1/4 glass every one of ground carrot and slashed cucumber and 1 lettuce leaf.
Supper: Broccoli and spinach soup with garlic prawns. 1 intensely seeded bread roll and 1 tsp margarine.
SNACKS: 2 soy linseed corn finished with 2 tsp margarine, 40g Camembert cheddar and 2 cuts prosciutto ham. Dark or green tea. Water – plan to drink no less than 1.5 liters day by day.