As it starts to warm up I move towards homemade muesli or oats for breakfast and salads for lunch. These meals are still hearty, but light and fresh, so I feel energised for spring.
Porridge with chopped almonds and strawberries is a great, healthy brekkie and so easy to prepare. While the oats are cooking, chop the almonds and strawberries and you’re good to go. It provides you with slow energy release, healthy fats and protein.
Slow- cooked lamb and pumpkin salad is a great high-protein lunch. It’s hearty enough to keep me full, and light enough that I don’t feel tired or ‘weighed down’ after eating it. I add baby spinach, rocket leaves, cherry tomatoes, pine nuts and balsamic vinegar, but you can add whatever vegies you like.