Breakfast: Apricot porridge with toasted chia or linseeds and an 85g banana
Lunch: Tomato, olive, asparagus and bean salad with a small wholemeal roll
Dinner: Sweet potato, chickpea and carrot tagine with couscous and boiled spinach
Pudding: Mini summer pudding
Snacks: 30g portions of Brazil nuts and dried apricots, two oatcakes with peanut butter and marmite, plain unsweetened soya yogurt and one orange
Milk: 250ml unsweetened soya milk