Day 13: Lunch

• 1 tbsp olive oil
• 1⁄2 medium eggplant, sliced into 1.5cm thick rounds
• 1⁄2 cup coarsely chopped flat-leaf parsley
• 1⁄4 cup coarsely chopped mint leaves
• 1 tsp lemon juice
• 2 slices Helga’s Soy & Linseed Bread
• 3 tbsp hummus
• 1 tbsp garlic dip

• Place eggplant in a medium bowl. Drizzle with half the oil; season and toss to coat. Cook eggplant on a heated grill plate or barbecue over medium-high heat for five minutes each side or until tender and grill marks appear (you can trim the eggplant to fit the sandwich). Transfer to a plate.
• Meanwhile, combine herbs, juice and remaining oil in a medium bowl; season and toss to combine.
• Lay a sheet of baking paper on a chopping board; top with bread slices. Spread one slice with hummus, then top with eggplant and herb mixture. Spread remaining bread with garlic dip and place, garlic dip-side down, over the herb mixture.

Healthy Snacks

• 1 tub natural yoghurt + 20g chia seeds
• 1 medium banana
• 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.