Saturday

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

LUNCH: Broccoli and bean soup

DINNER: Chickpea, pumpkin and coconut curry

SNACK: 150g yoghurt and raspberries

Chickpea, pumpkin and coconut curry

INGREDIENTS 1 tbsp coconut oil • 1 onion, thinly sliced • 500g pumpkin, deseeded, peeled and cut into 3cm cubes • 100ml madras cooking

sauce • 350ml coconut milk • 400g tin of chickpeas, rinsed and drained • handful of spinach • 2 tbsp chopped fresh coriander, to serve • brown rice, to serve

METHOD

1. Heat the oil in a saucepan over a mediumhigh heat. Add the onion and cook, stirring for 3-4 mins or until the onion softens. Add the pumpkin, madras sauce and coconut milk and bring to the boil.

2. Reduce the heat to low and cook, covered, stirring occasionally, for 12-15 mins/until the pumpkin is tender/until you’ve taken off that face mask – multitasking goals.

3. Pop in the chickpeas and spinach. Cover and cook for 3-4 mins or until the spinach wilts. Remove from the heat (because, quite frankly, they’ve had plenty of excitement).

4. Sprinkle with coriander and serve with brown rice. You domestic goddess, you.