Seven day vegetarian plan

Breakfast
Lunch
Dinner
Snacks

Breakfast
(Include a glass of fruit juice with each option)

1.190g of reduced-sugar and reduced-salt baked beans with 60g grilled mushrooms and 65g grilled tomatoes followed by a 125g pot of diet bio yoghurt with 120g stewed prunes.(306cals, 2.2g fat)

2. 1 serving of baked summer fruits served with a 125g pot of plain very low-fat fromage frais, followed by a slice of sesame Ryvita topped with 150g sliced apple and 2tsp lemon curd. For the summer fruits bake 60g raspberries, 70g peach, 50g strawberries and 40g blackberries in a slow oven for 30 minutes. (285cals, 2.8g fat)

3. 1 bowl (30g) Weetaflakes, topped with a handful of raisins and 125ml skimmed milk, followed by a glass of banana and strawberry smoothie (whizz 60g fresh strawberries and 250ml cold skimmed milk in a blender with 100g chopped banana; top with ice). (336cals, 0.9g fat)

4. 1 bowl (30g) unsweetened tropical muesli with 125ml skimmed milk, followed by a slice of multigrain rye crispbread topped with 30g sliced fresh pineapple and 15g reduced fat cottage cheese. (270cals, 3.4g fat)

5. 1 bowl of instant porridge (made with skimmed milk) topped with 60g fresh chopped strawberries, followed by a bowl of fig, melon and banana salad with crystallised ginger (mix 100g sliced banana, 55g halved figs, 100g chopped honeydew melon and 10g chopped crystallised ginger together; chill until ready to eat).(307cals, 2.5g fat)

6. 2 slices (72g) of wholemeal bread topped with 30g reduced-fat cottage cheese and 40g canned pineapple chunks, followed by a bowl of crunchy tropical fruit salad (mix together 25g sliced papaya, 30g sliced kiwi fruit, 30g pineapple chunks and half a passion fruit; top with 15g unsweetened muesli, lightly toasted under a medium grill for 5 minutes). (288cal, 3.4g fat)