BREAKFAST: Chia pudding. Soak 3tbsp chia seeds, 2tbsp Greek yogurt and berries in 200ml almond milk overnight. LUNCH: Toasted cheese sandwich. Top 1 slice rye bread with cheese and onion and melt under the grill. DINNER: Vegetarian lasagne. Chop 1 aubergine, 1 red pepper, 1 onion and 1 courgette and roast. Cook pasta sheets. For white sauce heat 1 knob of butter, 30g flour and 150ml milk. arrange 3 layers of veg, pasta and sauce in an ovenproof dish. Top with thin strips mozzarella and bake. Serve with salad.