Breakfast

Banana & peanut butter on toast with fruit juice

• 1 medium-sized banana.
• 2 slices of wholemeal bread (around 35g each).
• 3 tsp of peanut butter.
• 100ml of orange juice.

Dinner

Chickpea & spinach balti*

Lunch

Fruity rice salad

• 45g of Tesco brown basmati rice (uncooked weight).
• 1 tsp of olive oil.
• ½ onion.
• 1 stalk of celery.
• 60g of sultanas.
• 60g of grapes.
• 2 tsp of sliced almonds.
• 60g of frozen peas.
• 1 pinch of turmeric.
• 1 pinch of ground ginger.
• 1 pinch of ground coriander.

Snack

Fruit snack

• ½ serving of fruit.
• 1 medium-sized banana.

Procedures:

1- Heat the oil in a non-stick pan and gently cook the sliced onions and crushed garlic until soft.

2- Add all of the remaining ingredients, except the chickpeas, along with a little water, cover and bring to a boil.

3- Simmer for 30 minutes. At this stage, the saucecan be liquidsed using a hand-held immersion blender or in a food processor or it can be served chunky.

4- Add the chickpeas and spinach to the pan, bring back to a boil and simmer for a couple of minutes, until the spinach is wilted and the chickpeas heated through.