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Postby tephehre » Wed Aug 28, 2019 5:13 am

probiotic yoghurt. Day three Breakfast: Quinoa porridge Simmer 50g quinoa and 150ml skimmed ½ palmful of dried fruit and nuts Dinner: Chickpea and butternut squash tagine (see recipe under) with brown rice, and mushroom and spinach salad Day 7 Breakfast: 1 slice rye bread, eight grilled baby plum tomatoes, halved Snack: 1 orange Lunch: Grilled hen with lettuce and radish salad, and roasted veggies Snack: Carrot sticks with 1 tablespoon of guacamole Dinner: Braised fennel with tomato, brown rice, broccoli and spinach The Recipes Fuel up with chef Tricia Bullen’s extraordinary boot

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