DAY3

My Weekly - - Looking Good -

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.

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