- \n
- Vegetables – spinach, broccoli, frozen peas, red onion <\/li>\n\n\n\n
- Eggs<\/li>\n\n\n\n
- Feta<\/li>\n\n\n\n
- Microwave rice (pot or pouch)<\/li>\n\n\n\n
- Hot smoked salmon <\/li>\n\n\n\n
- Edamame beans <\/li>\n\n\n\n
- Slaw – red cabbage, green cabbage, carrot <\/li>\n\n\n\n
- Dried fruit – dates, apricots <\/li>\n\n\n\n
- Oats<\/li>\n\n\n\n
- Desiccated coconut <\/li>\n<\/ol>\n\n\n\n
Pantry staples: milk, cinnamon, mayonnaise, soy sauce, maple syrup <\/p>\n\n\n\n
\n\n\n\n\n\nBreakfast: Mini Green Frittatas<\/h2>\n\n\n\n
![\"\"](\"\/wp-content\/uploads\/2024\/04\/fs-Green-Fritartlets-1-1024x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nIngredients <\/h2>\n\n\n\n
Serves: 12 frittatas<\/p>\n\n\n\n
- \n
- 1\/2 tsp olive oil^<\/li>\n\n\n\n
- 1\/2 red onion <\/li>\n\n\n\n
- 1\/2 broccoli, finely chopped<\/li>\n\n\n\n
- 150g baby spinach <\/li>\n\n\n\n
- 1\/2 cup frozen peas <\/li>\n\n\n\n
- 8 eggs<\/li>\n\n\n\n
- 1\/4 cup milk^<\/li>\n\n\n\n
- 50g feta<\/li>\n<\/ul>\n\n\n\n
Method<\/h2>\n\n\n\n
- \n
- Preheat oven to 180\u00b0C and grease a 12-hole muffin tray.<\/li>\n\n\n\n
- Heat oil in a fry pan over a medium-high heat. Add red onion, broccoli, spinach and peas and cook for 3-4 minutes, until softened. Drain excess liquid. <\/li>\n\n\n\n
- In a bowl, whisk eggs, milk, salt and pepper together.<\/li>\n\n\n\n
- Add cooked vegetables to egg mixture along with crumbled feta and pour into muffin tray.<\/li>\n\n\n\n
- Cook in the oven for 18-20 minutes, until egg is set. <\/li>\n<\/ol>\n\n\n\n
Calories (per frittata): 65kcal<\/p>\n<\/div>\n\n\n\n
\nLunch: Poke Bowl<\/h2>\n\n\n\n
![\"\"](\"\/wp-content\/uploads\/2024\/04\/15-Minute-Smoked-Salmon-Poke-Bowl-1024x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nIngredients <\/h2>\n\n\n\n
Serves: 1<\/p>\n\n\n\n
- \n
- 125g microwavable brown rice <\/li>\n\n\n\n
- 125g hot smoked salmon <\/li>\n\n\n\n
- 75g slaw <\/li>\n\n\n\n
- 1\/4 cup edamame beans <\/li>\n\n\n\n
- 1\/2 tbsp mayonnaise^<\/li>\n\n\n\n
- 1 tsp soy sauce^<\/li>\n<\/ul>\n\n\n\n
Method <\/h2>\n\n\n\n
- \n
- Microwave rice as per packet instructions <\/li>\n\n\n\n
- Place rice in a bowl and assemble salmon, edamame beans and slaw on top.<\/li>\n\n\n\n
- Top with mayonnaise and soy sauce and any other toppings of your choice. <\/li>\n<\/ol>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
Note: microwave the rice the day that you are consuming.<\/p>\n\n\n\n
Calories (per serve): 618kcal<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\n\n\nSnack: Boiled Eggs<\/h2>\n\n\n\n
![\"\"](\"\/wp-content\/uploads\/2024\/04\/FS-Reset-202404-Boilet-Eggs-1024x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nIngredients <\/h2>\n\n\n\n
Serves: 1<\/p>\n\n\n\n
- \n
- 2 eggs<\/li>\n<\/ul>\n\n\n\n
Method<\/h2>\n\n\n\n
- \n
- Bring a pot of water to the boil over a high heat. <\/li>\n\n\n\n
- Boil eggs for 6-10 minutes depending on your liking. <\/li>\n\n\n\n
- Transfer into a bowl of cold water and peel. <\/li>\n<\/ol>\n\n\n\n
Calories (per serve): 117kcal<\/p>\n<\/div>\n\n\n\n
\nSnack: Carrot Cake Bliss Balls<\/h2>\n\n\n\n
![\"\"](\"\/wp-content\/uploads\/2024\/04\/FS-Reset-202404-Carrot-Cake-Bliss-Balls-1024x1024.jpg\" "\\"\\"")
<\/figure>\n\n\n\nIngredients <\/h2>\n\n\n\n
Serves: 14 balls<\/p>\n\n\n\n
- \n
- 1 carrot, grated<\/li>\n\n\n\n
- 1\/2 cup dates<\/li>\n\n\n\n
- 1\/4 cup dried apricots <\/li>\n\n\n\n
- 1 cup rolled oats <\/li>\n\n\n\n
- 1\/2 tsp cinnamon^<\/li>\n\n\n\n
- 1\/4 tsp salt^<\/li>\n\n\n\n
- 1 tsp maple syrup (optional)^<\/li>\n\n\n\n
- 1\/2 cup desiccated coconut <\/li>\n<\/ul>\n\n\n\n
Method <\/h2>\n\n\n\n
- \n
- Boil a jug of water.<\/li>\n\n\n\n
- Soak dates in boiling water for at least 5 minutes. <\/li>\n\n\n\n
- Blend carrot, dates, dried apricots, oats, cinnamon, salt and maple syrup until smooth. <\/li>\n\n\n\n
- Roll into balls and roll in coconut. <\/li>\n<\/ol>\n\n\n\n
Calories (per ball): 178kcal<\/p>\n<\/div>\n<\/div>\n\n\n\n
\n\n\n\nMeal Planner<\/h2>\n\n\n\n
- 2 eggs<\/li>\n<\/ul>\n\n\n\n
![\"\"](\"\/wp-content\/uploads\/2024\/04\/image-7-1024x713.png\" "\\"\\"")
<\/figure>\n","protected":false},"excerpt":{"rendered":"