DAY 1

Breakfast Mushroom omelette serves 1

1 Place a pan over a medium-high heat. Add 30g spinach, cook until wilted. Transfer to a bowl.

2 Return the pan to the heat, add 2tsp olive oil. Stir in 55g mushrooms, sliced, and 1 garlic clove, diced. Cook, stirring occasionally, until lightly browned. Remove veg from the pan and set aside.

3 Combine 2 large eggs, lightly beaten with 2tsp water, salt and pepper, in a bowl. Return the pan to the hob on a medium heat. Add 1tsp oil, pour in the egg mixture and cook until the eggs begin to set in the centre. Use a spatula to lift up the set edges and allow the uncooked mixture to run underneath.

4 Flip the eggs over. Top one half of the omelette with 60g feta cheese, the mushrooms and spinach. Fold the empty

half over the filling. Transfer to a plate and let the omelette stand for 1 min before serving. CALS: 360 FIBRE: 2g CARBS: 9g SUGAR: 2g FAT: 29g SAT FAT: 9g

Lunch roast beef wraps serves 2

1 Combine 1tbsp lime juice, 1tbsp chopped coriander, ¼tsp sea salt, and ⅛tsp ground chipotle pepper in a small bowl. Slowly whisk in 2tbsp walnut oil.

2 Place one Romaine lettuce leaf on each plate. Divide 8 slices of roast beef between them, along with ¼ cucumber, sliced, ¼ red pepper, sliced, and 2tbsp onion, sliced. Drizzle with the lime mixture and roll up the lettuce leaves, to serve. CALS: 330 FIBRE: 2g CARBS: 4g SUGAR: 2g FAT: 20g SAT FAT: 6g Dinner Chicken kebabs serves 4 1 Combine 4 organic, boneless and skinless chicken thighs, cut into chunky pieces, 1 medium red pepper and 1 green pepper, cut into pieces, 2tbsp extra virgin olive oil, 1 garlic clove, diced, 1tsp dried oregano, and ½tsp dried basil in a bowl. Refrigerate for 30 mins. 2 Preheat the grill and lightly oil a grill pan. Remove the mixture from the fridge and alternately skewer chicken and peppers onto 8 skewers. Season and place the skewers on the grill pan. 3 Grill the chicken until it’s cooked through, turning every 2 mins. Serve with some lemon wedges. CALS: 310 FIBRE: 2g CARBS: 5g SUGAR: 2g FAT: 18g SAT FAT: 4g