Monday
Breakfast: Apricot porridge with toasted chia or linseeds* and a banana
Lunch: Chilli bean soup with avocado salsa and a kiwi fruit
Dinner: Andean-style quinoa with vegan Quorn pieces and broccoli
Pudding: Coconut rice pudding with blackberries

Snacks: unsweetened soya yogurt and cantaloupe melon, one apple with peanut butter, a 30g portion of walnuts
Milk: 250ml unsweetened soya milk