Day 4: Breakfast

• 75g cherry tomatoes, quartered
• 125g can chickpeas, drained, rinsed
• 1⁄4 large avocado, diced
• 2 tbsp baby basil leaves
• ½ tbsp lemon juice
• 1 tsp extra virgin olive oil
• 1 slice Helga’s Prebiotic, Ancient Grains & Seeds
• 1 tsp mixed seeds, toasted, to serve

• Combine tomatoes, chickpeas, avocado, 1 tbsp of basil, the juice and oil in a medium bowl. If using larger basil leaves, coarsely chop them before combining with other ingredients.
• Toast bread until golden. Add tomato mixture to toast; sprinkle with seeds and remaining basil leaves. Season with pepper.

Healthy Snacks

• 1 medium banana
• 125g of fresh berries
• Antipasto plate (20g pistachios + ¼ cup artichoke hearts in brine + 6 medium pitted olives + 4 bambini bocconcini balls + 20g roasted capsicum / Pumpkin + 2 vita wheat broken into pieces + 20g hummus mixed with 2tsp lemon juice)

*Allow for up to 3 serves from your healthy snack list each day.