YOUR SUPER SNACK MEAL PLANNER
MINI BREAKFASTS
One poached egg, plus one slice of wholemeal toast.
Overnight oats: Soak 25g of oats with 50ml semi-skimmed milk or unsweetened plant milk, 1tbsp Greek or coconut yogurt, one grated apple, 50g blueberries and 2tsp almond butter. Cover and refrigerate overnight.
100g Greek or coconut yogurt, 1tbsp chopped nuts and a handful of mixed berries.
LIGHTER LUNCHES
MID-MORNING SNACKS
One slice of wholemeal toast with 1tbsp natural chunky peanut butter and half a medium banana cut into thin slices.
75g houmous with one medium chopped carrot.
150g cottage cheese (or vegan substitute such as tofu) with 100g chopped cantaloupe melon and 1tbsp pumpkin seeds.
One boiled egg with one mini wholemeal pitta, toasted and sliced.
Wholewheat pitta stuffed with sliced cheese or chicken, tomatoes and avocado.
Vegetable soup, no bread.
One slice wholemeal toast topped with melted cheese and one apple.
MID-AFTERNOON MUNCHES
Wholewheat half bagel with 1tbsp almond butter and half a chopped banana.
White bean dip and veggies: Blend together one third of a can of cannellini beans with 1tsp olive oil, 1/2tsp minced garlic, 1/2tsp lemon juice and salt and pepper to taste. Serve with celery and cucumber sticks.
Hard-boiled egg, sliced and served with spicy dip made from 1tbsp Greek yogurt, 1tsp lemon juice, salt, pepper and a good pinch of paprika.
DAINTIER DINNERS
Small grilled chicken breast (150g) cooked with a squeeze of lemon and one crushed garlic glove, served with 2tbsp brown rice and a handful of steamed asparagus.
100g steak, topped with chilli flakes, plus one grilled tomato and half a sliced avocado.
Small salmon fillet (120g) baked for 20 minutes with a sprinkle of soy sauce, with 2tbsp seasoned cooked quinoa and 2tbsp oven roasted red pepper and courgette.
SUPPER SNACKS
One banana, sliced, with 1tbsp of
Greek yogurt.
Two oatcakes spread with almond butter and a drizzle of honey.
One slice wholemeal toast topped with cream cheese and three sliced strawberries.