Breakfast: Pink grapefruit sprinkled with pomegranate seeds.
Mid-morning snack: Two Ryvitas with low fat cream cheese.
Lunch: Tuscan salad: Mix 50g of haricot beans with 50g of kidney beans, half a red onion, one tomato, half an avocado and half a can of tinned tuna. Drizzle some reduced fat French dressing over and tuck in.
Afternoon snack: One cup of green/peppermint tea and a banana.
Dinner: Chickpea curry. Fry one onion, one clove of garlic, one tsp of curry powder, one tsp of turmeric, two tsp ground coriander and one and a half tablespoons sun dried tomato paste. Add some peeled, chopped potatoes with half a can of chopped tomatoes ¾ pint of vegetable stock. Season and bring to the boil before adding a handful of green beans and half a can of chick peas.
