Break­fast Berry crunch

In a bowl (or a large glass, which looks bet­ter) add a cou­ple of hand­fuls of blue­ber­ries, black­ber­ries and rasp­ber­ries, then gra­nola. Fin­ish with a layer of low-fat yo­ghurt and sprin­kle with grated ap­ple.

Lunch Chicken pasta salad

Slice a cooked chicken breast into strips and add to a bowl with cherry tomato halves, a hand­ful of spinach, 3tbsp mixed beans, 2 sliced spring onions and ½ cup of cooked whole­meal pasta. Mix well, add a splash of low-calo­rie salad dress­ing and serve.

Din­ner Bean chilli

Mix a small can of kid­ney beans with a small can of chopped toma­toes, ½ onion, ½ pep­per and ½ cour­gette, all chopped and sautéed. Add 2tbsp sweet­corn and chilli (op­tional). Sim­mer un­til soft­ened. Serve with 4tbsp cooked whole­grain rice.

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