Breakfast: 1 soft-boiled egg served with 2-3 slices of streaky bacon to dip as soldiers. Serve with half an avocado.
Lunch: Chicken club - alternate slices of 40g chicken breast with 40g sugar-free gammon or bacon and one avocado. Serve on a bed of shredded iceberg lettuce or rocket.
dinner: 100-160g grilled salmon served with 60-70g cauliflower topped with a sauce of 70-80g melted Boursin (full-fat cream cheese) and served with 40g streaky bacon cooked until crispy, and crumbled over the top.
Breakfast: 40g mackerel fillet (grilled or pre-cooked) served with half an avocado and 30g Boursin cheese with herbs.
Lunch: Salmon and cream chowder. To make this gently heat 80-100g tinned wild salmon in 60-70ml double cream. Season with salt and pepper. Top with 10g crushed walnuts.
dinner: 140-200g rib-eye steak served with creamed spinach (steam 50g spinach, add 25g cream cheese and 10g pine nuts) or green beans with a sauce of 70-80g melted cream cheese.
Breakfast: 50g coconut yoghurt (CO YO is a good brand available in supermarkets) topped with 15g crushed walnuts or macadamia nuts. Add a side of 3-4 slices streaky bacon grilled to be crispy.
Lunch: 80-100g smoked salmon rolled around half a mashed avocado and 60g sliced asparagus. Serve with 25g walnuts.
dinner: 140-200g roast lamb or pan-fried sirloin steak with a pepper sauce (melt 70g Boursin and add lots of freshly ground black pepper). Serve with 60-70g spinach sauteed in 10g butter.