DAY 2

breakfast

• 200gr plain greek- style low fat yogurt (2% fat)
• 1 tsp thyme honey
• 1 ripe kiwi

snack

• 2 ripe apricots
• 1 cereal bar (optional)

lunch

• chilled finochio and ricoota soup (recipe follows)
• 30gr/ 1 slice of bread (optional)

snack

• 2 ripe nectarines

dinner

• 250gr of grilled fish
• salad with 1 cup tomato roughly chopped, 1 cup diced cucumber, 1 small (like a big egg) boiled potato.

CHILLED FINOCHIO AND RICOTTA SOUP

• 1 finochio bulb
• 200gr low- fat or skimmed ricotta cheese mixted with the juice of 1/2 lemon (for serving)
• 1 medium- sized potato
• 1 medium- sized onion
• 1 medium- sized leek
• 500ml chicken stock (homemade skimmed, no salt added or store bought low sodium low fat).
• 50gr greek- style plain low fat yogurt
• finochio leaves (reserved from the bulb for the garnish)
• 2 bay leaves
• 1 tbsp olive oil
• salt, bleck pepper (whole neither cracked nor grated)

1. Roughly chop all the vegetables and sautee them in a casserole with the olive oil.
2. Add chicken stock, bay leaves, salt and pepper.
3. Boil until ingredients start melting and getting a puree like consistency.
4. Discard bay leaves and pepper and pulse rest ingredients with the yogurt. Strain over a sieve and chill the soup in the refrigerator for 30 minutes.
5. Serve garnishing the soup[ with 1 tbsp of the ricotta- lemon juice mixture and the reserved finocchio leaves.

211 kcal/ serve, serves 4