Friday

BREAKFAST: Smoothie made from ½ frozen mango, ½ frozen avocado, 2 handfuls of spinach, 300ml unsweetened soya milk, juice of ½ lime

LUNCH: Lamb and courgette skewers DINNER: 2 mackerel fillets served with 50g steamed kale and 100g brown rice

SNACK: 30g dark chocolate

Lam Skewers

INGREDIENTS

1 tbsp olive oil • 300g lamb, diced, with fat removed • 2 tsp ground cumin • salt and pepper • 2 courgettes • 2 red onions • 400g green veg of your choice, steamed

METHOD

1. Preheat the grill to high. Rub the oil over the lamb. Then rub in the cumin and a pinch of salt and pepper.

2. Chop the courgette and onion into bitesized chunks and feed alternate slices of meat, courgette and onion on to your skewers.

3. Season the kebabs and place them under the grill – cook for 6 mins, turning once.

Serve alongside steamed green veg. Way better than your greasy 2am doner.