Low carb diet plan

DAY 2 - BREAKFAST
DAY 2 - LUNCH
BERRY & CINNAMON NUT
BUTTER ZOATS
1
10
5
LEFTOVER LOW CARB
TUNA & AVOCADO WRAPS
1
0
0
INGREDIENTS
INGREDIENTS
30g Porridge Oats
½ Courgette, peeled & grated
150ml Coconut Milk
75g frozen Berries
1 tbsp. Almond Butter
1 tsp. Pumpkin Seeds
1 tsp. Sunflower Seeds
Leftover Black Bean and Avocado wraps
PREPARATION METHOD
01. Simply take leftovers from the fridge and enjoy.
PREPARATION METHOD
01. Place oats, ¾ of the frozen berries, grated courgette and coconut
milk into a pan.
02. Cook on a low heat until the mixture has reached your desired
thickness. Stir regularly.
03. Pour oats into a bowl and stir through the almond butter.
Finish by sprinkling cinnamon, seeds and remaining fruit on top
and serve.
NUTRITIONAL VALUE PER SERVING
NUTRITIONAL VALUE PER SERVING
Calories 334kcal Carbohydrates 40g Total Fats 17g Protein 10g Calories 301kcal Carbohydrates 14g Total Fats 18g Protein 24g
28