Breakfast – Fruity oat smoothie
Whiz together 30g porridge oats, 1 small banana, 100g mixed frozen berries and 125g low-fat natural yoghurt in a blender.
Snack – 1 wholemeal fruit scone with 2 tsp low-fat spread
Lunch – Rocket, Feta & Beetroot Salad
Chop 1 vacuum-packed beetroot into small chunks. Toss with a large handful of rocket, 7 halved cherry tomatoes, 30g feta and 1 tbsp low-fat dressing. Serve with 2 wholegrain crackers.
Snack – 2 kiwi chopped and mixed with a handful of fresh or frozen raspberries.
Dinner – Fish n’ Chips
Bake a 150g cod fillet in breadcrumbs in the oven. Meanwhile, cut a 100g sweet potato (unpeeled) into wedges. Toss with 1 tsp olive oil and a sprinkle of paprika and bake in the oven for about 20 minutes or until soft. Serve with a large salad and 1 tbsp sweet chilli sauce for dipping.