Here’s the first of the week’s recipes – you can repeat this week through the month, as you like.
Spread 6g chopped hazelnuts mixed with 35g rolled oats and a pinch of cinnamon on a baking tray, drizzle with 1/2tsp olive oil and toast for 5 min. Cool, mix with 30g blueberries and 75g low-fat greek yogurt and serve over 80g chopped strawberries
30g dark chocolate
100g reduced-fat hummus with a toasted wholemeal pitta cut into strips diagonally and 160g carrot and pepper batons
20g sunflower seeds with 1 chopped dried apricot
1 serving mediterranean veggie spaghetti bake