SHOPPING LIST: Blueberry and Lemon Yoghurt Pot (1 portion)
Meal Plan 9, Thursday breakfast (spring and summer fresh, vegetarian)

[ ] 150 g plain Greek-style yoghurt
[ ] 80 g blueberries (fresh or frozen)
[ ] 30 g porridge oats
[ ] ½ tsp finely grated lemon zest (from ¼ lemon)
[ ] honey (you need 1 tsp)

Cupboard check: honey are probably already at home.
Use a quarter of a lemon, and keep the rest for the week's dressings.