BREAKFAST: Strawberry and almond overnight oats; LUNCH: Loaded power bowl with grilled tofu, sweet potato, greens, avocado and kimchi and a golden kiwi; DINNER: High protein creamy roasted red pepper pasta
DRINK: Spearmint tea; BRUNCH: Mini berry smoothie, soy milk latte, gochujang butter beans on toast with mushrooms, kale and avocado; LUNCH: Crispy rice and tofu rainbow salad with a peanut dressing and a turmeric and ginger shot; DINNER: Vegan haggis, neeps and tatties, soy yoghurt with raspberries, dark chocolate and brazil nuts and a kombucha
