Breakfast:
100g baked beans on 1 wholegrain toast

1 cup green tea

Morning tea:
1 medium banana

1 small satsuma

Lunch:
Mini greek platter: 6 Kalamata olives, 30g low fat feta, 50g chicken breast and 2 teaspoons low fat tazatziki.

1 toasted wholemeal pitta pocket (small)

Afternoon tea:
1 skim latte

2 chocolate Jaffa cakes

Dinner:
100g prawn and veg stir-fry served with 60g hokkien noodles. Flavour with ginger, garlic, soy and lime.