WEEK TWO
DAY 1
BREAKFAST: 1 slice wholegrain toast with 1 small can baked beans in tomato sauce. Plus 1 glass pomegranate juice.
LUNCH: Salad made from 1 hard-boiled egg, 1 grilled tuna steak, sliced tomato, lettuce, 5 anchovy fillets and reduced-fat French dressing.
DINNER: Oven-Roasted Pepper And Garlic Gnocchi. Serve with a rocket and lettuce salad.
SNACKS: Wholemeal pitta with tomato and 1/2 small avocado.
DAY 2
BREAKFAST: Bowl of bran flakes with semi-skimmed milk, dried apricots and 1 small pot low-fat yogurt. 1 glass of grapefruit juice.
LUNCH: Smoked chicken and papaya salad with a ginger and sesame dressing.
DINNER: Bolognese made with extra-lean minced beef, veg and wholewheat spaghetti. Serve with 1 tbsp Parmesan and salad.
SNACKS: 3 rye crispbreads with low-fat soft cheese and a handful of grapes.
DAY 3
BREAKFAST: 2 scrambled eggs, grilled tomatoes and mushrooms on 1 slice wholegrain toast with low-fat spread.
LUNCH: Warm chicken Thai salad.
DINNER: Grilled lamb’s liver with 2 grilled rashers lean back bacon, mash, steamed broccoli and carrots with gravy.
SNACKS: 1 wholemeal scone with low-fat spread.
DAY 4
BREAKFAST: Toasted Granary bagel with low-fat soft cheese and tomato. Plus 1 glass pomegranate juice.
LUNCH: 1 large grilled salmon fish cake with tartare sauce and salad. Plus 1 satsuma.
DINNER: Cod en papillote with tomatoes and pesto. Plus 1 small pot low-fat yogurt.
SNACKS: 1 apple and 50g pumpkin seeds.
DAY 5
BREAKFAST: Fruit salad made with kiwi fruit, mango, melon, pineapple and 1 small banana. Top with 1 small pot low-fat natural yogurt.
LUNCH: Wholemeal pitta filled with 1 small can tuna in water, sweetcorn, 2 tsp reduced-calorie mayo and tomato. Plus 1 cereal bar.
DINNER: Mussels with savoy cabbage and shrimps.
SNACKS: Guacamole made from 1 avocado, lemon juice, garlic, Tabasco and chopped tomato with crudités.
DAY 6
BREAKFAST: Fresh grapefruit, bowl of bran flakes with semi-skimmed milk and 1 croissant with jam.
LUNCH: 10cm piece Granary baguette with a few thin slices of Brie and a handful of grapes. Plus 1 small pot low-fat yogurt.
DINNER: Balsamic and thyme steak with Dijon mash and cabbage. Plus a bowl of fruit salad.
SNACKS: 50g raisins.
DAY 7
BREAKFAST: 2 slices wholegrain toast with low-fat spread and jam. Plus 1 apple.
LUNCH: Green salad with 1/2 small ball mozzarella, 1/2 avocado, balsamic vinegar, tomato and basil. Serve with a 10cm-piece Granary baguette.
DINNER: 3 slices lean roast beef, 1 small Yorkshire pudding, 2 roast potatoes, steamed red cabbage, mangetout and gravy. Rhubarb, stem ginger and cinnamon fool.
SNACKS: 2 satsumas.