Lunches
350g bowl of New Covent Garden vegetable soup; slice of thinly buttered, seeded wholemeal bread; 2 kiwi fruit and a satsuma.
Can of sardines in tomato sauce on a slice of toast, served with 50g each of chopped cherry tomatoes and rocket dressed with 1tsp olive oil and balsamic vinegar.
Greek sweet potato: Bake a 250g (uncooked weight) sweet potato and mash 2tsp olive oil and some chopped fresh basil into the flesh. Top with chopped cucumber and tomato and 40g feta cheese.
85g easy homemade guacamole (avocado flesh mashed with lemon juice, chopped red chilli and minced garlic to taste) served with crudités of cucumber and red pepper, and 75g toasted wholemeal pitta, cut into strips.
Tesco Healthy Living Roast Chicken sandwich and a banana.