Serve alongside steamed green veg.ĭinner: 2 mackerel fillets served with 50g steamed kale and 100g brown rice.īreakfast: 2 large eggs, scrambled and 1/2 avocado on a slice of wholegrain toast. Season the kebabs and place them under the grill - cook for 6 mins, turning once.Chop the courgette and onion into bite-sized chunks and feed alternate slices of meat, courgette and onion on to your skewers.Rub the oil over the lamb then rub in the cumin and a pinch of salt and pepper. Lunch: Lamb and courgette skewers (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). Refrigerate to set.īreakfast: Smoothie made from 1/2 frozen mango, 1/2 frozen avocado, 2 handfuls of spinach, 300ml unsweetened soya milk, juice of 1/2 lime. Snack: Peanut butter and chia energy ball (90g rolled oats 130g peanut butter 2 tbsp honey 1 tbsp chia seeds handful of cacao nibs). Snack: 1 tbsp almond butter on 2 oatcakes Thursdayīreakfast: Smoothie made from 50g strawberries, 1 frozen ripe banana, 100g natural Greek yoghurt, 300ml almond milk, 2 tbsp chia seeds, 1 tsp cinnamon.ĭinner: Lamb and courgette skewers (recipe next day) Season with salt and pepper at the end and top with a dollop of yoghurt.Add the stock and tomatoes, bring to a simmer and let the soup cook for 20 minutes. Throw in the garlic and cook, stirring for 1 minute, the add the lentils. Pop the diced onion in with a pinch of salt and sauté for 5 mins.
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