DAY5

My Weekly - - Looking Good -

BREAK­FAST

Peanut But­ter and Ba­nana on Toast (332 kcals) 2 medium slices of whole­meal toast, topped with 25g (12.5g a slice) of re­duced fat smooth peanut but­ter and half a medium ba­nana, sliced.

SNACK

20g mixed nuts – 132 kcals

LUNCH

Tomato and mush­room tor­tilla pizza (368 kcals) 1 whole­meal tor­tilla wrap, 3tbsp tomato purée, ½ green pep­per finely sliced, 5 mush­rooms thinly sliced, 40g grated re­duced fat ched­dar cheese, 1 medium tomato, hand­ful of rocket. Place the tor­tilla wrap on foil and spread with the tomato purée. Cover with the finely sliced pep­per and mush­rooms, sea­son with salt and pep­per and grill for 3mins. Sprin­kle with grated cheese and grill un­til melted. Serve with rocket leaves and chopped tomato salad.

DIN­NER

Fish, Chips and Peas with a Rocket Salad (518 kcals) 1 oven cooked breaded fish fil­let, , with 200g re­duced fat oven chips, 80g boiled peas and a gen­er­ous hand­ful of rocket leaves.

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