BREAKFAST: 1 wholemeal/high-fiber English biscuit with 1 tsp margarine, 1 poached egg and 1/2 measure of prepared beans.
LUNCH: Hawaiian toast (2 cuts wholemeal bread finished with 2 tsp tomato glue, 2 cuts lean leg ham, 2 pineapple rings and 20g light mozzarella shred — flame broiled). Also, 1/2 container crisp blueberries.
Supper: Tuna pasta (150g grilled fish steak, 1/2 container every one of solidified peas and snow peas, 100ml light dissipated drain, 1 Tbsp dry stock powder, 1 tsp cornflour and 3/4 glass wholemeal pasta) and 1 Tbsp ground Parmesan cheddar.
SNACKS: Baked pears with pistachio, oats, and dates. 250ml skim drain cappuccino. Water – plan to drink no less than 1.5 liters day by day.