Lean & Green

Ingredients

• 200 g Greek yogurt 0%
• 100 g Frozen mixed berries
• 30 g Rolled oats
• 1 tbsp (10 g) Chia seeds
• ½ tbsp (7 g) Honey

Method

1. Spoon the yogurt into a bowl.
2. Top with the berries (straight from frozen is fine), oats and chia seeds.
3. Drizzle with honey and eat straight away, or pack it in a jar for later.

P 26.8 g · C 49½ g · F 6.1 g · fibre 9½ g

Ingredients

• 130 g Chicken breast
• 60 g Mixed salad greens
• 80 g Cherry tomatoes
• 80 g Cucumber
• ½ carrot Carrots
• 60 g Chickpeas (cooked / canned, drained)
• ½ tbsp (10 g) Extra-virgin olive oil
• ½ lemon Lemons
• 1 tsp Dijon mustard

Method

1. Season the chicken and grill or pan-fry 5–6 minutes per side until cooked through (74°C / 165°F inside). Rest, then slice.
2. Whisk the olive oil, lemon juice and mustard with a pinch of salt.
3. Toss the greens, halved tomatoes, sliced cucumber, grated carrot and chickpeas with the dressing.
4. Top with the chicken. Keeps well for a packed lunch (dress just before eating).

P 37.6 g · C 31 g · F 15.7 g · fibre 9.1 g

Ingredients

• 1 apple Apples
• 1 tbsp (16 g) Almond butter

Method

1. Slice the apple.
2. Dip in or spread with the almond butter.

P 3.9 g · C 27.8 g · F 9.2 g · fibre 6 g

Ingredients

• 170 g White fish (cod)
• 150 g Broccoli
• 150 g Quinoa (cooked)
• ½ tbsp (10 g) Extra-virgin olive oil
• ½ lemon Lemons
• 2 cloves garlic Garlic

Method

1. Heat the oven to 200°C / 400°F. Toss the broccoli with half the oil and the sliced garlic and roast for 10 minutes.
2. Add the cod to the tray, drizzle with the remaining oil and lemon juice, season, and roast 10–12 minutes until it flakes.
3. Serve with the warm quinoa and extra lemon.

P 42.1 g · C 46.6 g · F 14.8 g · fibre 9.1 g