Breakfast
Toast and raspberry Bonne Maman conserve jam, tea with soya milk
Lunch
Wholewheat pasta with basil pesto, chopped baby plum tomatoes and spinach (ate hot- but can make and put it in the fridge)
Dinner
Red onion, broccoli and spinach risotto - rice, vegetable stock, red onion, garlic, garlic puree, broccoli and spinach
Snacks
Border dark chocolate ginger biscuits, banana, quorn cocktail sausages
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