Fresh Start 8-Week Reset: Week Six

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Below you’ll find recipe ideas for Week Six to help you eat tasty yet nutrient-packed foods across the whole day. We’ve designed these meals so that you only need 10 ingredients for the week (plus pantry staples). We recommend tailoring these recipes based on what you’ve already got in your pantry or fridge and to suit your personal taste preferences and dietary needs.

This week’s recipes hero vegetables and show how to pack more plants into the diet.

Your Shopping List

  1. Banana
  2. Peaches/fresh seasonal fruit
  3. Plain yoghurt
  4. Granola
  5. Chickpeas (canned)
  6. Feta
  7. Seasonal veggies (e.g., lettuce, carrot, sprouts)
  8. Wraps
  9. Chicken (raw or pre-cooked)
  10. Pesto

Pantry staples: milk, oil, onion, paprika, mixed herbs

Breakfast: Plant-Packed Smoothie Bowl

fs Sping Peach Smoothie Bowl 2

Ingredients

Serves: 1

  • 1 cup peaches
  • 1 banana
  • 1/2 cup milk^
  • 2 tbsp plain yoghurt
  • 2 tbsp granola
  • 2 tbsp mixed berries (or fruit of your choice)

Method

  1. Blend peaches, banana, milk and yoghurt until smooth.
  2. Pour into a bowl and top with granola and your choice of fruit.

Calories (per serve): 418kcal

Lunch: Smashed Chickpea Wraps

FS leftover Smashed Chickpea Wrap

Ingredients

Serves: 1

  • 390g can chickpeas
  • 3 tbsp plain yoghurt
  • 1 tbsp feta
  • 1 baby cos lettuce
  • 1/2 carrot, grated
  • Handful of sprouts
  • 1 wholemeal wrap

Method

  1. Drain and rinse chickpeas. Place in a bowl and mash with a fork.
  2. Add yoghurt and feta to chickpeas and mix well.
  3. Assemble by placing lettuce, carrot and sprouts on a wrap, top with chickpea mixture and roll.

Calories (per serve): 360kcal

Lunch: Pesto Chicken Wraps

FS Reset 202404 Pesto Chicken Wraps

Ingredients

Serves: 1

  • 1/2 tsp olive oil^
  • 150g chicken breast (raw or pre-cooked)
  • 3 tbsp plain yoghurt
  • 15g feta
  • 1 1/2 tbsp pesto
  • 1 baby cos lettuce
  • 1/2 carrot, grated
  • Handful of sprouts
  • 1 wholemeal wrap

Method

  1. If using raw chicken, heat oil in a fry pan.
  2. Cook chicken for 2-3 minutes on each side, until cooked. Rest, covered before slicing.
  3. Add yoghurt, feta and pesto to the chicken.
  4. Assemble by placing lettuce, carrot and sprouts on a wrap, top with chicken mixture and roll.

Calories (per serve): 439kcal

Snack: Roasted Chickpeas

BBQ ROASTED CHICKPEAS

Ingredients

Serves: 1

  • 390g can chickpeas
  • 1 tsp olive oil^
  • 1/2 tsp paprika^
  • 1/2 mixed herbs^

Method

  1. Preheat oven to 180°C and line a baking tray.
  2. Drain and rinse chickpeas. Pat dry.
  3. Spread chickpeas over baking tray and drizzle with olive oil and sprinkle over paprika and mixed herbs.
  4. Cook for 15 minutes or until golden and crispy.

Note: cook a whole can at once by doubling ingredients and store in an airtight container.

Calories (per serve): 282kcal

Snack: Yoghurt Parfait

Fruit Parfait with Quick Granola Crumb MED SQUARE

Ingredients

Serves: 1

  • 1/2 cup plain yoghurt
  • 1 peach (or other seasonal fruit of your choice)
  • 2 tbsp granola

Method

  1. Assemble parfait by placing a layer of yoghurt in a bowl or jar, top with peach/seasonal fruit and granola.
  2. Repeat the above step again to create a beautifully layered parfait.
  3. Drizzle with honey if desired.

Calories (per serve): 307kcal

Meal planner

Don’t forget to plan your meals so that you know what you’ve got on for the week ahead. Download meal planner.

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