Breakfasts:
Toast Toppings
Peanut Butter & Banana on toast – 266 cals
- 2 slices very thin vogels
- 1 Tbsp peanut butter
- 1/2 banana
Omelettes
Breakfast Burrito Omelette – 245 cals
-
2 eggs, whisked with salt & pepper
-
¼ cup black beans, drained & rinsed
-
1 small tomato, diced
-
Pinch of baby spinach
-
1 Tbsp feta cheese, crumbled
Salmon & Dill Omelette – 241 cals
-
2 eggs, whisked with salt & pepper
-
50g smoked salmon
-
2 Tbsp ricotta cheese, crumbled
-
2-3 sprigs fresh dill, hard stems removed (or use 2 Tbsp chopped parsley)
Lunches:
Egg & Veggie Wrap – 377 cals
- 1 wholemeal/ seeded wrap
- 2 handfuls spinach
- 1 tomato, sliced
- 1 boiled egg, mashed with 2 Tbsp feta cheese
Creamed Corn & Vogels ‘Open’ Toastie – 395 cals
-
2 slices vogels
-
2/3 cup creamed corn (no added sugar)
-
2 tbsp diced onion
- 2 Tbsp grated edam cheese
- Serve with:
1-2 handful spinach & ½ tomato, diced
Top vogels with creamed corn, onion and cheese and grill under oven grill on high until golden and toasted. Serve with side salad.
