Sunday

BREAKFAST: Three-ingredient pancakes made from 1 ripe banana, 2 eggs and ½ tsp cinnamon. Top with Greek yoghurt, berries and seeds

LUNCH: Grilled chicken with chickpeas, spinach and butternut squash

DINNER: Broccoli and bean soup

SNACK: 2 tbsp beetroot and white bean dip with cucumber sticks

Broccoli and bean soup INGREDIENTS

1 head of broccoli • 1 tbsp olive oil • 4 garlic cloves, chopped • 1 tbsp ground cumin • salt and pepper • 200g spinach • 400g tin of cannellini beans • juice of 1 lemon • handful of fresh coriander • 600ml vegetable stock

METHOD

1. Chop the broccoli into small pieces.

2. Heat the oil in a pan, then add the garlic cumin, salt and pepper.

3. Add the broccoli and cook until tender. 4. Stir in the spinach and let it wilt.

5. Add the mixture to a blender with the beans, lemon juice, coriander, stock and a pinch of salt. Blitz, then serve.