DAY EIGHT


MEAL PLAN.

BREAKFAST.

Peanut-Butter Banana Toast: 1 slice whole-wheat bread, toasted, 1 tbsp peanut butter, 1 medium banana, sliced

LUNCH.

Avocado & Spinach Salad with Pine nuts - Bag of baby spinach washed and dried, 1 sliced avocado, ¼ cup pine nuts toasted, 3 tbsp olive oil, 1 tbsp fresh lemon juice, salt & pepper. Whisk together olive oil, lemon juice, salt and pepper. Toss everything into a bowl and enjoy.

DINNER.

175g (uncooked weight) fat trimmed pork leg escalope’s, grilled and served with a tbsp apple sauce, 120g boiled new potatoes and stir fried greens

SNACKS.

25g handful roasted salted nuts

EXERCISE.

This series of exercises should be completed 4 times in a week every other day, do each circuit three times in total, seeking to do as many exercises as the time allows.

Strength: Push-ups for 30 seconds. Preferably on your toes but moving to your bent knees if need be.

Cardio: Star Jumps (Jumping jacks) for 30 seconds.

Recovery: March (1 minute).

Strength: Squats for 30 seconds. With feet hip-width apart, arms straight out in front of you and spine straight, bend legs as if sitting down.

Keep knees in line with ankles as you squat. Return to standing.

Cardio: Star Jumps (Jumping jacks) for 30 seconds. Recovery: Gentle marching for 1 minute.

Strength: Alternating split-stance bent-over rows for 30 seconds. With a dumbbell in each hand, step left foot forward, bending both legs slightly. Lean forward from waist, abs tight and spine straight, palms facing in. Bend right arm, bringing dumbbell to waist. Lower and repeat on left side, alternating arms. After 15 seconds, switch legs so right foot is forward.

Cardio: Star Jumps (Jumping jacks) for 30 seconds. Recovery: March for 1 minute.

Do circuit three times, then cool down and stretch.