SATURDAY

BREAKFAST

SPINACH AND PEA OMELETTE

180 calories, serves 1

50g frozen peas Large handful fresh spinach 2 eggs 1 tbsp chives, snipped Drizzle olive oil

Bring a pan of water to the boil and cook peas for five minutes. add spinach for the last minute then drain well. Whisk eggs together and season. Mix in peas, spinach and chives. Heat the oil in a pan, add the egg mixture and cook through.

LUNCH

BACON AND AVOCADO LETTUCE CUPS

290 calories, serves 1

2 rashers lean, back bacon ½ avocado, crushed 1 radish, diced 1 little gem lettuce

Grill bacon, and cut into fine strips when cool. add the avocado

and radish and combine gently. Separate the leaves of the lettuce and add a dollop to each leaf.

DINNER

COURGETTI PRAWNS

90 calories, serves 2

1 leek, thickly sliced 1 courgette, spiralised/ribboned 2cm root ginger, peeled, grated ½ red chilli, chopped 1 garlic clove, crushed Juice of 1 lemon 1 tbsp olive oil 200g raw prawns

½ x 400g tin cannellini beans, drained and rinsed Salt and black pepper 2 handfuls coriander, chopped

Steam the leek until tender, adding the courgette for the final two minutes. Set aside.

Make a paste of the ginger, chilli, garlic and lemon juice. Heat the oil in a pan (medium heat), add the paste and saute for a few minutes.

add the prawns and beans and saute until the prawns are cooked through (about ten minutes). add the leeks and courgette and toss together. Season and scatter with coriander before serving.