Lunch doesn’t have to be boring – eat a rainbow!

All macros worked out on raw weights NOT cooked weights

  • DAY 1

    ½ Avocado (100g), 150g Tuna in brine, 2 tbsp. homemade mayonnaise, 4 sliced cherry tomatoes (32g), 1 spring onion, (15g) 1 small chopped dill pickle (35g)

    Carbs – 4.3g | Fat – 53.8g | Protein – 43g

  • DAY 2

    Lettuce wraps with 2 slices (50g) of cheese, 2 slices (50g) ham, ¼ cup cucumber with 2 tbsp. homemade mayonnaise. Add 3 olives.

    Carbs – 6.1g | Fat – 27.5g | Protein – 22.4g

  • DAY 3

    Bunless burger topped with a slice of tomato, dill pickles, cheese with homemade banting coleslaw

    Carbs – 1.9g | Fat –5.67g | Protein – 19.97g – for burger
    Carbs – 3.75g | Fat –28.0g | Protein – 2.3g – for coleslaw

  • DAY 4

    Sauté 125g chopped mushrooms in a pan with 1 tbsp. (14g) butter, add ½ (60g) courgette chopped in chunks, 150g chopped tenderstem broccoli until tender. Add 85g chopped cooked chicken breast until heated through. Make a quick sauce by melting 50g Philadelphia full fat cream cheese, when melted add 20g grated cheddar cheese and season to taste. Pour over your sautéed food

    Carbs – 8.8g | Fat – 43.5g | Protein – 44.7g

  • DAY 5

    Chicken broth with 100g cooked chicken and ½ cup sautéed mushrooms

    Carbs – 1.5g | Fat – 41.7g | Protein – 35.4g

  • DAY 6

    1.5 cup of courgette noodles, 4 rashers of crispy streaky bacon, 4 roasted baby tomatoes and 2 tbsp. grated Parmesan cheese

    Carbs – 5.5g | Fat – 25.3g | Protein – 21.8g

  • DAY 7

    Chicken wraps – 100g cooked chicken shredded, 2 large (56g) outer lettuce leaves, 2 tbsp. homemade mayonnaise, 1 tsp Dijon mustard, 4 small dill cucumber pickles (140g) with ¼ avocado (50g)

    Carbs – 3.8g | Fat – 58.8g | Protein – 28.6g