Day 3
Breakfast - Fruity yoghurt crunch
In a tall glass, layer several spoonful of
probiotic yoghurt with some sliced watermelon, blueberries, sunflower seeds and
flaked almonds. Drizzle a little raw honey over the top.
Fruity
yoghurt crunch
Lunch - Moroccan chickpea balls with
beetroot dip
Soften ½ chopped onion and ½ garlic clove
in a saucepan. Pop the onion and garlic into a food processor with 100g tinned,
drained chickpeas, 20g whole-meal breadcrumbs, 1 beaten egg, and salt and
pepper. Process to form a dough. Roll the dough into small balls and fry in a
non-stick saucepan for 8-10 minutes. Serve with 100g probiotic yoghurt mixed
with 100g cooked, chopped beetroot.
Dinner - Glazed vegetables with feta
cheese
On a baking sheet, arrange a selection of
sliced carrots, corvettes, vine tomatoes and red onion. Season, drizzle with 2
tablespoons of raw honey, and add 50g crumbled feta cheese. Bake for 30-50
minutes until veggies are soft.
Glazed
vegetables with feta cheese
Day 4
Breakfast - Yoghurt with kiwi fruit and
berries
Top 1 small tub of probiotic yoghurt with ½
sliced kiwi fruit and a handful of mixed berries of your choice. Drizzle with 1
tablespoon of raw honey.
Yoghurt
with kiwi fruit and berries
Lunch - Broad bean soup
Soften ½ chopped onion and ½ chopped celery
stick in a little extra virgin olive oil in a saucepan. Add 250ml veggie stock.
25g brown rice, 100g frozen broad beans, a sprig of thyme, and some salt and
pepper. Cover and simmer for 15 minutes until the rice is cooked. Top with
chopped mint.
Go pro: You
can get a dose of friendly flora from sauerkraut, yoghurt, tempeh and miso
Dinner - Japanese tuna parcels with
wilted greens
Place a 150g tuna fillet in the center of a
piece of baking paper. Top with 1 teaspoon of grated, chopped spring onion and
½ chopped celery stick. Make a dressing with soya sauce and a dash of dry
sherry. Drizzle over the fish, top with sesame seeds and fold the baking paper
into a parcel. Bake for 10-15 minutes. Serve with brown rice.
Day 5
Breakfast - Coconut French toast with
warm berry compote
Mix 1 egg and 15m; skimmed milk. Dip 1
slice of whole-meal bread into the egg mix and sprinkle with shredded coconut.
Fry until golden in a pan spritzed with olive oil cooking spray. Warm 50g mixed
berries in a saucepan and serve on top of the toast.
Lunch - Lentil soup with whole-meal roll
Heat ½ carton of shop-bought lentil soup
and serve with 1 small whole-meal roll on the side.
Lentil
soup with whole-meal roll
Dinner - Courgette tagliatelle
Soften ½ sliced red pepper, 40g frozen peas
and ½ sliced fennel bulb in a saucepan. Add 40ml white wine and simmer for 5
minutes. Using a vegetable peeler, slice 1 corvette into ribbons. Boil in
salted water for 2 minutes, drain and add to the veggies. Sprinkle with chopped
parsley and pine nuts.
