Activia TLC plan DAY 2

January 14, 2011

Breakfast

Toasted homemade muesli with blueberries and Activia Vanilla Pouring Yogurt

Ingredients

25g Brazil nuts
25g hazelnuts
200g jumbo oats
25g sunflower seeds
1tbsp honey
200g pack blueberries
4 x 130g Activia Vanilla Pouring Yogurt

Suitable for Vegetarians
20 min
Feeds 4

Approximate calories per serving 416 kcal

Heat the oven to 200°C/gas mark 6. Roughly chop 25g each of chopped Brazil nuts and hazelnuts, then mix with 200g of jumbo oats, 25g of sunflower seeds and 1 tbsp of honey. Spread onto a baking tray and bake for around 10 minutes until toasted. Divide the mixture into four bowls and top each with a handful of blueberries and one serving of Activia Vanilla Pouring Yogurt.

Snack 1

Activia Fat Free Peach Snackpot Yogurt with kiwi fruit and peanuts

Ingredients

165g pot of Activia Fat Free Peach Snackpot Yogurt
1tbsp plain peanuts
1 kiwi fruit

Suitable for Vegetarians

Approximate calories per serving 213 kcal

A 165g pot of Activia Fat Free Peach Snackpot Yogurt with 1 kiwi fruit and 1 tbsp of plain peanuts.

Snack 2

Sultana, hazelnut and oat cookies with milk

Ingredients

175g sunflower margarine
150g soft brown sugar
1 beaten egg
4tbsp semi-skimmed milk
40g sultanas
25g chopped and toasted hazelnuts
275g wholemeal self-raising flour
75g rolled oats
200ml semi-skimmed milk for each serving

Suitable for Vegetarians
50 min
Feeds 30

Approximate calories per serving 205 kcal

Pre-heat the oven to 180°C/gas mark 4. Cream 175g of sunflower margarine with 150g of soft brown sugar until light and fluffy. Add 1 beaten egg and 4 tbsp of semi-skimmed milk and beat together. Add 40g of sultanas and 25g of chopped and toasted hazelnuts and mix well. Then fold in 275g of wholemeal self-raising flour to make a stiff dough. Divide the mixture into 30 balls. Place 75g of rolled oats on a plate and roll each ball in the oats. Place the balls onto greased baking sheets, allowing them room to spread, then flatten slightly. Bake for 15-20 minutes until golden, cool and store in an airtight container. Serve each cookie with a 200ml of glass semi-skimmed milk.

Lunch

Grilled chicken and jacket potato with salad

Ingredients

1 large potato
1 skinless chicken breast
1tsp olive oil
1tsp low-fat spread
Salad
2tbsp fat-free dressing

60 min
Feeds 1

Approximate calories per serving 619 kcal

Pre-heat the oven to 200°C/gas mark 6. Bake 1 large jacket potato for around 1 hour until it’s soft on the inside. Whilst the potato is cooking, brush 1 skinless chicken breast with a little olive oil and grill until cooked through. Serve the jacket potato with 1 tsp of low-fat spread, the chicken and salad tossed with 2 tbsp of fat-free dressing.

Dinner

Thai red pork with noodles