A CHANGE OF MENU

BEFORE

BREAKFAST: Smoothie with blueberries and honey; or muesli and Greek yoghurt with fruit. Tea with milk.

LUNCH: Tomato soup and toast; or salad with tuna or bacon lardons.

DINNER: Shepherd’s pie made with lamb mince and topped with cheese; or chicken in cream with mashed potato and green beans. Glass of wine. SNACKS: Muesli bar, cappuccino with semi-skimmed milk, fruit, crackers or toast with butter and honey or cheese.

AFTER

BREAKFAST: Smoothie with chocolate hemp protein, soya milk and blueberries, avocado on toast; or branflakes with flaxseeds, soya or cashew milk and fruit. Black coffee. LUNCH: Butternut squash soup with bread and toasted seeds; or veggie burger with salad and toasted pine nuts and almonds. DINNER: Chilli with soy mince and beans; Thai veg curry with coconut cream and rice; or shepherd’s pie with soya mince and veg. Glass of vegan wine. SNACKS: Oatcakes with nut butter or avocado, fruit, nuts, seed bars, soya cappuccino.