LUNCHES
● Tuna salad pitta, made by mixing some chopped red pepper, celery, red onion and 100g of drained tuna (in water) with ½tbsp of low-fat mayonnaise and some mustard, to taste. Pack it all into a wholemeal pitta with a few raw mushrooms and baby spinach. Followed by a banana.
● Half a large can of reduced-sugarand-salt baked beans on a slice of wholemeal toast. Plus a bowl of fresh fruit salad.
● Medium baked potato with 100g ready-cooked chicken fillets and 2 sun-dried tomatoes in oil, drained. Serve with unlimited green salad.
● Bowl of minestrone soup, served with a slice of wholemeal toast and 2tbsp reduced-fat houmous. ● 2 slices wholemeal bread filled with a small skinless sliced chicken breast, 2tsp reduced-fat
mayonnaise and as much lettuce, cucumber and tomato as you can pack in. Plus, 1 small pot of low-fat fruit yogurt, and a slice of cantaloupe.