And today I ate

Doing 6.00am classes at the gym means I have been on the hunt for breakfast ideas I can prepare ahead of time, so as soon as I rush home I can shower, dress,wake the kids and get them organised for school, grab breakfast,clean teeth and be on the road for school and dropoffs within an hour. This is a yum breakfast that ticks all the boxes as I can make it the night before and throw it into the fridge so its all ready to go. Likewise with the sandwiches (yes, I know I have said before sandwiches aren't my favourite meal however occasionally I crave carbs and who can beat a good ol curried egg sanga). The evening meal I marinated the pork overnight and it only takes a couple of seconds to toss the salad together while my Husband cooked the pork on the BBQ so what could be simpler! Even better all are low in points and delicious.

Cranberry and Apple Muesli

Serves 2 @ 4 points a serve

200g skim-milk yogurt

60g rolled oats

80ml unsweetened apple juice

1 small green apple, chopped in small bits(could be grated coarsely)

1/4 cup dried cranberries

sprinkle of cinnamon

Combine all ingredients in serving bowls, cover, refridgerate overnight.

Lunch: Curried egg sandwiches minus the high fat mayo. This is a higher point lunch than I often have however with all the extra exercise I am needing more, and I am still loosing weight.

Curried Egg Sandwiches

Serves 2 @ 5 points

2 hardboiled eggs

1 tbsp low-fat ricotta cheese

2 tablsp low-fat cottage cheese

curry powder to taste

spinach leaves

4 slices of soy and linseed bread

1. Place egg, curry powder and cheeses in bowl and mash.

2. Divide egg mixture between two slices of bread, top with spinach leaves top with remaining bread.

Dinner: This was so good everyone cleaned up their whole plate and have asked for it again! The salad dressing definately has a zing!

Hoisin pork with spinach leave salad

Serves 2(adapt quanties if cooking for more) @ 4 points

250g pork fillet

2 tablsp hoisin sauce

cooking-oil spray

350 g spinach leaves

1/3 cup coarsely chopped fresh mint

1 small green apple, sliced thinly

1/2 small red onion, sliced thinly

2 tablesp lime juice

1 tablesp light soy sauce

2 cm piece fresh ginger, grated

1 small red thai chilli, chopped finely

1. Spread pork with hoisin sauce. Spray frying pan or BBQ plate with cooking oil. Cook pork. Cover and stand for 5 minutes.

2. Combine spincah leaves, mint, apple and onion in bowl.

3. Combine juice, soy sauce, ginger and chilli in small jug. Add to salad and toss to combine.

4. Serve salad and top with pork.