Day 5: Lunch

• olive oil cooking spray
• 1⁄2 x 125g can chickpeas, drained, rinsed
• 50g cherry tomatoes, chopped
• 1 green onion, sliced thinly
• 1⁄2 tbsp chopped coriander
• 1⁄4 tsp ground cumin
• 2 slices Helga’s Gluten Free 5 Seed Bread
• 2 tbsp ricotta
• 1⁄2 cup baby spinach leaves

• Place chickpeas in a medium bowl; roughly mash with a fork. Add tomatoes, green onion, coriander and cumin; stir to combine. Season.
• Lay a sheet of baking paper on a chopping board; top with bread. Lightly spray slices with olive oil. Turn one slice so oiled side faces down; spread with ricotta and top with chickpea mixture and spinach. Sandwich with the remaining bread slice, oiled-side up.
• Preheat a sandwich press. Toast sandwich in hot sandwich press for three minutes or until golden and crisp.

Healthy Snacks

• 1 medium peach, nectarine or 2 kiwi fruit
• 1 tub of natural yoghurt+ 50g fresh/frozen berries + 50g passionfruit pulp
• 150g vegetables cut into sticks + 2tbs nut butter or 40g hummus dip

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