5-min Healthy Eating – Day 6

You’ve made it to the week end! If you’ve just been reading the blog now is the time to get everything (shopping list and printable versions will be available tomorrow). 

Breakfast is one of my favourite dishes and is very easy to make.


Breakfast: No cook overnight oats


 Prep: 5-min


1/4 cup Oats

1 tbsp chia seeds

2 tbsp honey

3-4 tbsp of Greek or plain yogurt

1/2 cup milk of your choice (I used soya milk)


Pour all the ingredients in a glass or mason jar. Mixed together. Refrigerate over night. Enjoy in the morning on its own or with fruit.


Lunch: Tuna stuffed avocado


Prep: 5-min


1 avocado

1 tin tuna

1/4 red pepper

2 tbsp of olive oil

1 tbsp of balsamic vinegar

1 tsp parsley (fresh or dried)

Black pepper to taste


Cut the avocado in half and de-stone.

Mix the tuna, pepper, olive oil, balsamic vinegar, parsley and black pepper together.

Scoop the tuna mix into the avocado.


5-min healthy eating – Day 5

Now let’s face it! In todays’ fast pace life having 5-mins to prepare something healthy can be a tall order. One of the biggest reasons is that we are creatures of habit! We stumble out of bed and follow the same routine day in and day out. We don’t need to think about it so having to think about it can make it hard. So why don’t you take some time and create a place where you can store all your healthy eating ingredients in one place?So it’s day 5. You might have missed a few day or maybe you are still just reading. Well that’s good too. Research has shown that you have to tell people at least seven times before they might be interested. Keep reading, plan in your head how you can make this work for you. Use the weekend to get everything (I will post the full shopping list) and start fresh next week.

Breakfast: Protein shake


Prep: 5-min or less


1 banana (or any other fruit: berries, mango, apple)

1 scoop of protein powder of your choice (I used chocolate protein powder)

200-300ml Milk of your choice or water (I used soya milk)

Blend everything together and enjoy.

Snack: Mini Fruit Kebabs


Prep: 5-min


2-5 different fruits (I used melon, blueberries, apricots)


Cut your fruit into smaller pieces if required. Put it on the toothpicks and enjoy as snack without getting sticky fingers.

Lunch: Mango Chicken Salad


Prep: 5-min


80-100g chicken

Spinach to taste

6 baby plum tomatoes

½ cup frozen mango pieces or 1 fresh mango

1 avocado cut into pieces

Flaked almonds

3-4 tbsp. Hummus of your choice

Cut everything into small pieces and mixed together. 

5-min healthy eating -Day 4

I hope you are enjoying your healthy eating! If you’ve been reading the blog but not yet manage to start then don’t worry. Life is busy and it can be hard to make lifestyle changes. But stay positive and try to improve one thing at a time. 

Breakfast: Melon slices with frozen mango and berry yogurt 


Prep: 5-min 


2-4 melon slices 

1/4 cup plain or Greek yogurt 

50ml soya milk (or any other milk)

1/4 cup frozen mango (or any other frozen fruit) 

1/4 cup frozen berries 

1-2 tbsp mixed seeds and nuts or crushed seeds and nuts


Slice the melon. 

Blend the frozen fruit, milk and yogurt in a blender. You might need to cut the mango pieces smaller or allow the fruit to defrost a bit. 

 Pour frozen yogurt over the melon. Sprinkle your seeds and nuts over the yogurt.   

I used milled linseed with goji berries, sunflower and pumpkin seeds.


If you have leftover frozen fruit yogurt pour it into shot glasses either as a snack or I’ll show you in a few days time what you can do with it. 


Snack: Courgette and carrot rolls 


Prep: 5-min 


1 carrot (you will use some for the snack and some for your lunch)

1 courgette (you will use some for the snack and some for your lunch)

Hummus (you will use some for the snack and some for your lunch)



Use a vegetable peeler and peel the courgette and carrot into long pieces. 

Spread hummus onto the peelings.

Roll the peelings up into a roll and push a toothpick in to hold it in place.  

Lunch: Chrisp bread or crackers with toppings

Now I know you think. “There’s no way I’ll get these topped crackers to work without it all ending up in a big mess”. But it is possible! See how I did it at the end! 

Top left: Pesto chicken with avocado 

1 Chrisp bread or cracker (I used seeded Chrisp bread)

80-100g chicken 

1 tbsp Pesto

1/4 avocado 

Salt and pepper to taste 

Mix the pesto and chicken and place on a Chrisp bread 
Top right: Mustard ham


1 Chrisp bread or cracker (I used seeded Chrisp bread)

80 -100g cooked or smoked ham 

Spinach to taste 

1 tsp mustard 

1 tbsp plain or Greek yogurt 

1 -3 carrot peelings (prepared when you made your snack) 

Mix the mustard, yogurt and ham. Place the spinach on the cracker followed by the ham mixture and decorate with the carrot peelings. 

Bottom left: Hummus, courgette, carrot and tomato 


1 Chrisp bread or cracker (I used seeded Chrisp bread)


2-3 courgette peeling 

2-3 carrot peelings 

3 baby plum tomatoes 

Salt and pepper to taste 

Spread the hummus on the Chrisp bread. Layer the courgette, carrot and tomatoes. Season to taste. 
Bottom right : Spinach and cottage cheese  


1 Chrisp bread or cracker (I used seeded Chrisp bread)


3 tbsp cottage cheese ( I used one with pineapple mix in) 

2 baby plum tomatoes 

Place the spinach on the Chrisp bread put the cottage cheese on and decorate with the tomatoes. 

So how do you get it to work? 

Place an extra Chrisp bread on top of you finished Chrisp breads.

Place your Chrisp bread sandwich on a piece of backing paper.

Fold it over and pull it tight.

Stick the edge together with a sticker or sellotape.

You can also use foil to make little parcels.