DAY3

BREAKFAST

Wholegrain Cereal and Fruit (261 kcals) 50g bran flakes, with 150ml semi skimmed milkmilk, topped with 1tbsp blueberries and 6 raspberries.

SNACK

Fruit sticks and crème fraiche dip – 160g melon and pineapple sticks, 50g half fat crème fraiche – 142 kcals

LUNCH

Mediterranean Pasta Salad (405 kcals) Cook 60g dried pasta twists and mix with 6 halved cherry tomatoes, 30g reduced fat feta cheese, 6 halved black olives, 50g chopped cucumber, half a small red onion finely sliced and 2tsp olive oil.

DINNER

Prawn noodle stir fry (515 kcals) Heat 2tsp sesame oil in a wok and stir-fry 200g of stir-fry veg, ½ pouch of sweet chilli stir fry sauce, 150g egg noodles and 100g of cooked and peeled prawns. Heat through and serve with a slice of lime.