These recipes are part of the beach body diet weight loss programme

These crêpes make a fantastic base for both savoury and sweet breakfast fillings. You can also use them as a savoury wrap at lunch or dinner. Store them in the fridge for a day, or freeze (with clingfilm to separate) and reheat one at a time in a frying pan. The stewed fruit lasts for days in the fridge or it can be frozen. It is also wonderful with oats and yoghurt for breakfast, as a snack or even as a dessert. Makes 8-10, depending on the size of your pan.

For the crêpes

150ml water
150ml skimmed milk or soya milk
100g buckwheat flour
Pinch of salt
1 egg
Splash of olive oil

For the stew
6 apples (eg cox’s or granny smith)
200g of raspberries, blackberries, blackcurrants, cherries, plums or strawberries, or a combination. Frozen mixed berries will do
1 stick of cinnamon
5 cardamom pods
3 slices of fresh ginger root
50ml water

To serve (per crêpe)
1 tbsp low-fat, live, natural yoghurt
4 pecans or walnuts

Mix together the water and milk in a jug. Put the flour and salt in a mixing bowl, make a well in the middle and add the egg. Beat the egg into the flour, adding a little of the liquid at a time, plus a splash of olive oil, to make a smooth batter. Ideally, leave to stand for at least one hour.

Core and cube the apples (no need to peel). Put them in a pan with the other fruit (hulled or stoned, as appropriate), spices and water. Simmer for 20 minutes.

When you’re ready to cook the crêpes, wipe a little oil over a frying pan with kitchen paper and heat well. Put 1-2 tbsp of batter into the pan. Cook for 1-2 minutes until the crepe is golden underneath, then flip it over to cook the other side for 1 minute. Remove and stack the crêpes on a warm plate, separating with greaseproof paper; keep warm. Repeat with the rest of the batter.

For breakfast, have 1 crêpe with 2 tbsp of stew, topped with the yoghurt and nuts.

ALTERNATIVE BREAKFASTS

Thick peach smoothie Cover 1 tbsp linseed in water and soak overnight. Whizz in a blender with 2 tbsp live natural yoghurt, a ripe peach (stoned), 3-4 hulled strawberries and enough water to get the preferred consistency.

Fruity porridge Stone and roughly chop three red plums. Cook with 2 tbsp porridge oats, 3-4 tbsp water and a pinch of cinnamon. Serve with 1 tbsp natural yoghurt and 2 tsp sunflower seeds.

Open bacon sandwich Grill 2 rashers of lean bacon (remove the fat) and 6 halved cherry tomatoes. Eat on a slice of toasted wholegrain rye bread spread with a scraping of butter.

These crêpes make a fantastic base for both savoury and sweet breakfast fillings. You can also use them as a savoury wrap at lunch or dinner. Store them in the fridge for a day, or freeze (with clingfilm to separate) and reheat one at a time in a frying pan. The stewed fruit lasts for days in the fridge or it can be frozen. It is also wonderful with oats and yoghurt for breakfast, as a snack or even as a dessert. Makes 8-10, depending on the size of your pan.

SNACKS

Snacks play an important role in keeping your blood-sugar level balanced between meals. However, with each snack you eat, you are consuming extra calories, so make sure you are really hungry (not bored or thirsty) before you have one. At the most, eat one snack mid-morning and another mid-afternoon.

- One portion of fresh fruit: an apple, a pear, 2 plums or apricots or a handful of cherries or any berries, plus five nuts (eg, almonds, cashews, hazelnuts, Brazils, pecans or walnuts).

- 1 heaped tbsp apple-berry stew (left over from breakfast) with 2 tsp sunflower or pumpkin seeds.

- 2 tbsp chickpea mash (left over from dinner) with cherry tomatoes, carrots, cucumber or celery

- Two small oat, rye or rice crackers with a little chickpea mash and cherry tomatoes or a thin scraping of nut butter.

- A mug of miso soup (from a sachet or paste).

Always consult your GP before embarking on a new eating regime

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