Sunday

BREAKFAST: Chia seed porridge

LUNCH: Chickpea, pumpkin and coconut curry

DINNER: 2 pesto-topped cod fillets, baked, 200g broccoli and 350g new potatoes

SNACK: 1 tbsp almond butter on 2 oatcakes

Chia seed porridge

INGREDIENTS 30g oats • 300ml almond milk • 2 tbsp chia seeds • handful of nuts • 1 banana, chopped • 1 tbsp coconut flakes or desiccated coconut

METHOD

1. Place the oats and almond milk in a small saucepan and heat for 5 mins until thick.

2. Turn off the heat and stir in the chia seeds. 3. Top with nuts, chopped banana and coconut. Boom.