Diet & Detox

breakfast

• Halved, grilled tomatoes on wholemeal toast
• Muesli with skimmed milk, topped with chopped orange and melon
• Half a pink grapefruit; porridge made with half milk, half water, topped with linseeds, sunflower seeds, 1 tsp runny honey and a little skimmed milk
• Bowl of natural bioyogurt topped with fruit compote and a few hazelnuts
• 1 slice wholewheat toast spread with organic peanut butter; 1 apple
• 1 tub low-fat fromage frais, with 1 banana and kiwi fruit

MORNING/AFTERNOON SNACKS

• 1 brown rice cake with organic peanut butter
• 1 large banana, plus a few pumpkin seeds
• 1 small tub natural bioyogurt with 1 tsp honey
• 1 handful of shelled walnuts
• 1 small tub low-fat fromage frais
• Crudites with avocado dip

LIGHT MEALS - COLD

• 1 portion smoked mackerel pate with dark rye bread or crispbread and a large mixed salad
• 1 portion tabbouleh , with 2 slices turkey breast
• Turkey & apple brown rice salad: mix 3 tbsp cooked brown rice with 1 sliced cooked turkey breast, 1 chopped dessert apple, chopped dried apricot, spring onions and yellow peppers. Drizzle with vinaigrette dressing and serve with herb salad
• 1 portion gazpacho, with 1 slice wholewheat bread
• 1 wholewheat pitta bread filled with hummus and chopped crunchy salad (eg, red pepper, celery, carrot, onion, white cabbage)
• Grilled tuna, flaked (or tinned tuna in water), mixed with sliced tomatoes, onion, chopped Chinese leaves and 3 tbsp cooked wholewheat pasta shapes, drizzled with a vinaigrette dressing
• 2 slices cooked turkey breast or cold poached fresh salmon, served with coleslaw made from shredded white and red cabbage, onion and carrot mixed with 1 tbsp of sultanas or chopped dried apricots

LIGHT MEALS - HOT

• Half a tin of organic baked beans in tomato sauce on 1 slice wholewheat toast; 1 orange
• 1 portion spiced aubergine with lentils, with 2 tbsp brown rice or bulgur
• 1 portion garlic & bean soup, with 1 wholewheat roll and 1 kiwi fruit
• 1 medium baked potato topped with hummus, served with a large mixed salad
• 1 large beef tomato or 1 large flat mushroom, stuffed with a mixture of cooked brown rice or bulgur wheat, pine nuts, sultanas and a little vegetable stock, baked in a roasting dish (covered and surrounded by a little stock) until tender. Serve with broccoli and green beans
• Swordfish steak or salmon fillet cut into chunks and threaded onto a kebab stick with squares of red pepper and red onion, brushed with olive oil and grilled. Serve with tabbouleh and green salad
• Grilled or baked cod or a turkey steak served with courgettes, yellow peppers, red onion and tomato, sliced and stir-fried in olive oil
• Stir-fry of Quorn slices, beansprouts, carrot, celery and broccoli florets, with tahini and a little vegetable stock stirred in at the end of cooking time. Serve with wholewheat noodles