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A few ideas - each recipe serves 4

BREAKFAST : FIELD MUSHROOMS WITH SCRAMBLED EGGS

Field mushrooms are a fantastic breakfast idea and are very low in fat too! They can be filled with anything you like but go particularly well with eggs.

• 4 field mushrooms
• 1 Tablespoon olive oil
• 4 eggs
• 1 Tablespoon finely chopped chives
• Salt and pepper to taste

Spray field mushrooms with olive oil or brush with olive oil and grill under oven grill for 8-10 minutes or until golden brown. Set aside.

Pour olive oil into saucepan. Whisk eggs very lightly in a bowl and add salt and pepper. Heat pan over low heat and pour in egg mixture.

Add chives and stir over low heat. When the egg mixture is still quite runny remove from heat and continue to stir for 1-2 minutes.

Place scrambled eggs on top of mushrooms and serve immediately.

Serve immediately with a slice of your favorite bread.

LUNCH : LEEK AND POTATO SOUP

This classic dish makes a healthy winter dinner and any left-overs can be eaten as a healthy low-fat snack.

• 1 tablespoon olive oil
• 1 large leek, washed thoroughly and chopped finely
• 600g Coliban potatoes, peeled and diced
• 3 Cups (750ml) vegetable stock
• 1/4 cup finely diced flat leaf parsley
• 3 tablespoons light sour cream

Heat olive oil in large saucepan. Add the leek and lightly brown. Add the potatoes to the leek and cook over low heat for around 30 minutes, stirring occasionally.

Add the vegetable stock; mix in with the leek and potatoes until well combined.

Simmer, stirring occasionally for about 30 minutes or until the soup has thickened.

Place soup in a food processor and process until smooth, or using a stick blender, blend the soup in the pot, being careful not to touch the bottom of the saucepan.

Add the sour cream if desired and mix into the soup. Add the parsley and stir to combine. Spoon soups into bowls and serve immediately with your favorite bread.

DINNER : CAJUN CHICKEN WRAPS

If you like the taste of Cajun spices you are going to love this healthy Cajun Chicken wrap.

• 4 small chicken breasts, sliced into strips
• 1 tablespoon Cajun spice
• 2 teaspoons olive oil
• 4 large flour tortillas
• 1/2 cup tzatikki dip
• 1 medium zuccini, grated
• 1 large carrot, grated

Place chicken strips, Cajun spice and oil in a bowl , cover and set aside for 10 minutes.

Heat a large non-stick fry pan over a medium-high heat.

Place the chicken strips in the pan and cook, stirring occasionally for 5 minutes or until brown and cooked through. Transfer to a bowl and keep warm.

Top each tortilla with Tzatziki dip, carrot, zuccini

Serve immediately with a green salad of your choice.