BREAKFAST Mexican Eggs (253 kcals) Heat 1tsp olive oil in a frying pan over a medium heat. Fry half a medium diced onion and a finely chopped small chilli until starting to soften. Add half a chopped red pepper and one chopped celery stalk to the pan, and cook for 2-3mins until starting to soften. Add a can of chopped tomatoes, season and mix well. Make a well in the centre of the tomato mix and crack an egg into it. Cover the pan and heat through gently until the egg is cooked to your liking. Sprinkle with chopped parsley and serve. SNACK 1 slice of wholemeal toast with 10g low fat peanut butter – 148 kcals LUNCH Greek meze (406 kcals) 1 wholemeal pitta, toasted and cut into strips, 50g low fat houmous, 200g vegetable crudités, 30g olives and 30g low fat feta cheese on cocktail sticks DINNER Veggie sausage and mash with peas and gravy (479 kcals) 2 grilled Quorn sausages, with 250g potatoes boiled and mashed with 10g low fat spread and 100g steamed peas. Serve with 100ml reduced-salt gravy mixed with 60g dry-fried onions.