BREAKFAST – PLAIN YOGHURT & BERRY MEDLY
1 (3 ounce) container plain yogurt
1 cup low fat granola or muesli
1 cup fresh mixed berries
1 tbsp honey
layer, yoghurt, granola/muesli and berries and then drizzle honey over the top – yummy breakfast and great for summer
MID MORNING SNACK – RICE CAKES WITH ALMOND BUTTER SLICED BANANA & CINNAMON
2 rice cakes (Plain)
1 tbsp almond butter
1/2 medium banana thinly sliced
1/2 tsp cinnamon
LUNCH – The TLT (Tofu, Lettuce & Tomato Sandwich)
1 tbsp dijon or english mustard
1 tablespoon reduced-sodium soy sauce
3 to 4 ounces water-packed extra-firm tofu, drained and rinsed
2 slices crusty whole-wheat bread, toasted
2 pieces green-leaf lettuce
1/2 medium tomato, sliced
Preheat oven to 475°F. Coat a baking sheet with light cooking spray.
Combine mustard and soy sauce in a small bowl. Slice tofu crosswise into two 1/2-inch-thick pieces. Pat dry with a paper towel and place on the prepared baking sheet. Using a spoon, spread half the mustard mixture on one side of the tofu. Turn the slices over and spread the remaining mixture on the other side.
Bake the tofu for 15 minutes.
Spread a little of the mustard mixture over 1 of the 2 slices of toasted bread. Layer the tofu, lettuce and tomato between the 2 slices and cut in half to serve.
LATE AFTEROON SNACK – A GREEN GRANNY SMITH APPLE
DINNER – GRILLED CHICKEN WITH GRILLED PEPPER SALAD
1 x 40z Chicken Breast
1 cup pickled peppers
1 x small tomato and onion diced
1 tbsp of herbs of choice – i love to use cilantro
Very basic how to make – grill chicken and prepare bell pepper salad while chicken is cooking