TRY THIS DAY ON A PLATE

BREAKFAST Two fried eggs with sautéed spinach and mushrooms in olive oil, plus half an avocado with Himalayan salt and lemon juice. LUNCH Can of tuna on a salad made of a handful of rocket, cherry tomatoes, sliced red onion and olive oil with lemon juice, salt and pepper. DINNER Two lamb chops with roasted pumpkin, sweet potato and green beans.