DAY THREE

BREAKFAST

Half a banana with 100g 0% Greek yogurt and a 15g sprinkle of All-bran.

PRE-LUNCH SNACK

An apple.

LUNCH

Tuna and bean salad made with 100g tuna in spring water and a quarter of a can of red kidney beans on a bed of leaves. Sprinkle over 2tsp olive oil, lemon juice and pepper. Use 50g marinated tofu if you’re vegetarian.

PRE-DINNER SNACK

An apple.

EVENING MEAL

3 Quorn sausages served with 1 medium (180g) baked potato, broccoli and carrots.