Intermittent restricted day 5

The menu

• Brunch

  Crunchy banana yoghurt

• Light meals & snacks

  Garlic mushroom frittata

• Main course

  Lamb and flageolet bean stew

Menu ingredients

Serves

• Fruit and vegetables

  • 1 banana, peeled and sliced

  • 250g/9oz chestnut mushrooms, sliced

  • 1 small garlic clove, crushed

  • 1 tbsp thinly sliced fresh chives

  • 1 Little Gem lettuce, leaves separated

  • 100g/3½oz cherry tomatoes, halved

  • 1/3 cucumber, cut into chunks

  • 16 pickling onions

  • 1 garlic clove, crushed

  • 320g/11oz green beans

  • 250g/9oz cherry tomatoes

• Tins, packets and jars

  • 200g can chopped tomatoes

  • 2 x 400g cans flageolet beans, drained and rinsed

• Cooking ingredients

  • 15g/½oz mixed seeds (pumpkin, sesame and sunflower) (or use toasted flaked almonds)

  • low-calorie cooking spray

  • freshly ground black pepper

  • 1 tsp olive oil

  • freshly ground black pepper

• Dairy, eggs and chilled

  • 340g/12oz fat-free natural Greek-style yoghurt

  • 4 large free-range eggs, beaten

• Meat, fish and poultry

  • 350g/12oz lean lamb, cubed

• Other

  • 600ml/20fl oz lamb stock (made with concentrated liquid stock)

  • 1 bouquet garni