Veggies

Free

Chestnut mushroom 0.4

Watercress 0.4

Button Mushrooms 0.5

Spinach 1.3

Curly kale 1.4

Pak choy 1.4

Baby spinach 1.6

Boiled spring greens 1.6

Asparagus 1.8

Courgettes 1.8

Fennel 1.8

Turnip 2.0

Canned baby sweetcorn 2.0

Broccoli 2.1

Aubergine 2.2

Gherkins 2.6

Green pepper 2.6

Cauliflower 2.7 

Low

Baby Corn 3.1

Bean sprouts 3.2

Cabbage 3.2

Brussels sprouts 3.3

Shallots 3.3

Leeks 3.7

Red cabbage 3.7

Mange tout 4.2

Swede 4.4

Sugar snap peas 4.9

White cabbage 5.0

Yellow peppers 5.3

Carrots 5.7

Baby Carrots 5.8

Onions 6.0

Red pepper 6.4

Petit pois 6.8

Beetroot 7.3

Mixed veggies 7.9

Red onions 7.9

Butternut squash 8.3

Peas 9.8

Medium

Corn on the cob 10.4

Parsnip 12.9

Mash 13.3

Fried onion 14.1

Sea weed 15.6

High

Boiled potato 17.0 

Sweet potato 21

Smash 21.3

Baked jacket potato 21.6

Twin sweetcorn 21.9

Chips 30.5

Dried onions 68.6

Change in eating habits

As from today, I am making healthy choices for my body.

I will be eating the following food:

Red black beans

Garlic

Blueberries

Salmon

Tomato

Broccoli

Spinach

Almonds walnuts

Organic Plain yogurt 

Oats and barley

Mushrooms

Broccoli

Courgettes

Gem squash

Butternut

Chicken bacon

Turkey

Sirloin

Salmon

Pickled

Fish

Haloumi

Ricotta

Asparagus

Avocado

Tomato

Cauliflower

Cucumber

Onion

Spinach

Salmon dip

Cream

Rocket

Chicken breast

Macadamias

Lettuce

Baby spinach

Leeks

Basil

Vegge stock

Shaven parmesan

Lunch

Salmon rolls

Steak and salad

Mince

Creamed coconut

Chicken salad

Dinner

Mince

Salmon

Fish

Steak

Lamb

Zuchini

Chocolate Pudding

INGREDIENTS

• 2 tablespoon butter
• 188ml sugar
• 125ml milk
• 250ml self-raising flour
• 20ml cocoa
• salt

METHOD
Cream butter and sugar, then add milk. Mix the rest in and pour in a dish. Mix 125ml sugar, 20ml cocoa, and 500ml boiling water together. pour over the dough and bake for 40 minutes at 180c

Chocolate Eclairs

INGREDIENTS

• 125ml boiling water
• 125ml flour
• 50ml butter
• 0.5ml salt
• 2 eggs

METHOD
Melt butter in water. Add dry ingredients to warm water-butter. Boil until dough becomes loose. Cool for 5 minutes. Add eggs one by one. Form eclairs. Bake for 10 minutes at 220 degrees, then 12-15 minutes at 180 degrees. prick to dry out and fill with custard. Mix 12.5ml coco, 100ml icing sugar, and 10ml warm water. Spread coco mix over eclairs.

Sage (Sago) Pudding

INGREDIENTS

• 375ml milk
• 1.5 tablespoon sugar
• pinch of salt
• 8ml casting sugar
• 1 egg
• 8ml apricot jam
• 75ml Sago

METHOD
Heat milk, sugar and salt. Wash sago and boil in milk until transparent. beat egg yolk and add to sago. Pour in a dish within a dish of water. Bake until golden brown. Spread with jam. Beat egg white with sugar and scoop over. Bake until golden brown.

Dumplings

INGREDIENTS

• 7 tablespoons flour
• 10ml baking powder
• 2 eggs
• 2 tablespoons butter
• 2.5ml salt
• 3 tablespoons milk

METHOD
Melt butter and beat eggs in. Mix dry ingredients and add to mixture, and the milk. Boil 2 cups of water and scoop spoons full in. Steam for 15 minutes. Mix 1 cope sugar, salt and 1 tablespoon butter and 1 egg with 2 cups boiling milk. Pour over the dumplings and sprinkle with Cinnamon sugar.

Waffles

INGREDIENTS

• 2 tablespoons butter/oil
• 115g flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 egg
• 3/4 cups milk
• Salt

METHOD

Mix dry ingredients with mixed wet ingredients.

Enough for 6 waffles