Here’s the first of the week’s recipes – you can repeat this week through the month, as you like.
Beat an egg with 60ml skimmed milk and a few drops vanilla extract, then dip 2 slices of bread in it. Spray a frying pan with oil and cook the bread on both sides. Serve with 100g frozen berries on the side, warmed through gently
350ml bowl bean-based soup served with 1 slice sourdough bread. Follow with pear and kiwi fruit salad
30g dark chocolate
1 serving vegetable strudel with nutty rainbow slaw