BREAKFAST: Banana overnight oats
LUNCH: Baked paprika-spiced chicken with asparagus
DINNER: Lentil and tomato soup
SNACK: 1 tbsp almond butter on 2 oatcakes
Lentil and tomato soup INGREDIENTS
1 tsp ground cumin • 1 tsp ground coriander • 1 tbsp olive oil • 1 red onion, finely diced • salt and pepper • 2 garlic cloves, crushed • 100g red lentils • 300ml chicken or vegetable stock • 400g tin of chopped tomatoes • natural yoghurt, to serve
1. In a large pan, dry-fry the cumin and coriander over a medium heat for 30 secs, then add the olive oil. Pop the diced onion in with a pinch of salt and sauté for 5 mins.
2. Throw in the garlic and cook, stirring for 1 min, then add the lentils.
3. Add the stock and tomatoes. Bring to a simmer and let the soup cook for 20 mins.
4. Season with salt and pepper at the end and top with a dollop of yoghurt. This one’s a real winter warmer.