BREAKFAST

Tomato, avocado, sunflower seeds, lemon juice on wholemeal bread or toast

LUNCH

Tuna and organic salad wrap

DINNER

Herbed Lamb Skewers
Create a marinade of white wine, lemon juice, olive oil, pepper, sugar, garlic, small onion and bay leaf. Add 150g of lamb and refrigerate for at least 30 min. Skewer the lamb, adding mushroom every two pieces. Cook under a grill or on a barbecue basting occassionally with the remaining marinade. Serve with tabouli and chickpeas. Serves one.

BREAKFAST

Muesli (without dried fruit)

LUNCH

Grated zucchini and sun-dried tomato frittata

DINNER

White fish with steamed asparagus and tomato salad

BREAKFAST

Oatmeal, ground flaxseeds, blueberries, almonds and natural yoghurt. Add cinnamon for flavour if you like.

LUNCH

Falafel, baby spinach, tabouli, and hummus wrap

DINNER

Mushroom and mozzarella lasagne (see Friday)

BREAKFAST

Berry smoothie with camu camu powder (available from health-food stores)

LUNCH

Grated zucchini and sun-dried tomato frittata

DINNER

Mustard & Rosemary Chicken
Combine mustard, garlic, salt, pepper, rosemary and oil. Brush mixture onto a small chicken breast. Cover with breadcrumbs ans shallow-fry until browned. Serve with silver beet and carrots. Serves one.

BREAKFAST

Muesli (without dried fruit)

LUNCH

Cannellini bean salad with tomato, cucumber, celery, capsicum and pumpkin seeds

DINNER

Mushroom & Mozzarella Lasagne
Bake half an eggplant until soft. Cool, then peel off skin and discard. Puree with oregano. Grill 1 capsicum. Place in a bowl covered in clingwrap. After 10 min peel off and discard skin. Layer lasagne sheets on a baking dish. Spread the eggplant mix then the capsicum, then the capsicum, then mozzarella, then sliced mushrooms. Cover with lasagne sheets and repeat. Bake at 180°C for 20 min. Serves one.

BREAKFAST

Designer Beans on Toast
Fry a small onion in olive oil in a pan. Add some rosemary, garlic and 10g anchovies. Cook until combined. Add ½ can mixed beans. Stir well, then add ¼ can diced tomatoes. Simmer for 5 min. Serve with parsley and parmesan. Serves one.

LUNCH

Warm chicken salad

DINNER

Barramundi Fillets with Tomato Salsa
Coat barramundi fillets with flour. Cook on an oiled barbecue until crisp and brown. To create salsa, combine 1 diced tomato, ¼ red onion, ¼ red chilli, 1 tablespoon lime juice, zest of ½ lemon, sesame oil and coriander. Serves one.

BREAKFAST

Poached eggs, sauteed spinach and mushrooms

LUNCH

Chicken sandwich with avocado, lettuce, tomato and cucumber

DINNER

Spicy Tomato & Lemon Beef Casserole
Coat 250g diced beef in piripiri seasoning. Brown an onion and garlic in a casserole dish. Add beef and cook until sealed. Add ½ can peeled tomatoes, ½ cup white wine and place in 170°C oven for 45 min. Season with parsley and lemon rind. Serves one.