Hazel’s Day On A Plate

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BREAK­FAST eggs on toast, or overnight oats with Lin­woods chia seeds, pro­tein pow­der, co­coa and al­mond milk.

LUNCH Chicken with sweet potato.

DIN­NER Pump­kin soup, then salmon with seeds, miso veg­eta­bles and puy lentils.

SNACKS al­monds, or nut but­ter on ap­ple. Dark cho­co­late be­fore bed.

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