Put coconut oil in a pan to heat then add asparagus.

After 3 mins add egg scramble in pan and turn asparagus.

Put tomato and salmon on plate adding the asparagus and egg.

Lightly fry onions in coconut oil.

Add stock, broccoli, bay leaf and salt and pepper to taste. Simmer for 15 mins.

Add frozen peas simmer for 3 mins then liquidise to serve.

Put the entire peppers in place of tortillas in the oven for 25/30 mins they need to be cooked through ready for the filling. I put tops i just put in for the last 15 mins so they don't fall apart.

Make the guacamole: use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander.

Make the salsa: Halve the tomatoes, then squeeze out and discard the seeds – this seems a bit wasteful, but it really intensifies the flavour of the salsa. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.

Saute’ everything in a large pan, adding the spices about half way through.

Fill your peppers and serve topped with salsa and guacamole and Greek yogurt.

Chop banana, strawberries and pineapple then add to a bowl with the blueberries, rasberries and total greek yogurt.

Break up burger into mini size burgers and grill the until cooked through both sides

Meanwhile slice and prepare the tomatoes, lettuce, cheese and cucumber.

Build your burgers if eating now and use a cocktail stick to hold together.

If using for a fitbox pop into the box and build when ready to eat.

Slice your sweet potato into chucks and put in the microwave for 5 mins.

Add coconut oil to a large pan on med/high heat.

Fry fish for 2/3 mins each side and add the asparagus and sweet potato chucks all will be ready at the same time.

Turn on grill to 175 and place bacon and tomatoes on tray underneath.

Paut a saucepan on to simmer and add kale.

Put coconut oil in a frying pan and add mushrooms.

When the mushrooms start to brown add the eggs, once they are done nearly dont flip them over for the last 20 seconds.

Chop the avocado to serve garnish with pepper.

Preheat the grill to 180 f.

Mix all spices togther in a bowl coat both sides of the chicken and place under grill on baking tray.

Prepare your salad for your lunch box or plate.

Turn the chicken over after 10 to 15 mins and cook the other side for a further 10 to 15 mins. Make sure chicken is cooked thoroughly to serve.

First in your wok or similar add butter, challottes and garlic until softened.

Add prawn and cook until pink then transfer to a bowl.

add white wine to wok cooking off alcohol and then add mussles should take 5 minutes.

Add prawns back to mixture and the juice of one lemon to serve.

Place all ingredience in pot screw on lid and blitz, job done!

Lightly fry vegtables in large saucepan with coconut oil until soft.

Add stock, bay leaf and salt and pepper to taste.

Shred the chicken from bone and 1/2 to soup and the bones for flavour, simmer for 20 mins.

Remove bay leaf and bones then liquidise, return back to saucepan and combine with the remaining chicken to simmer for 5 mins and serve.

Chop head of cauliflower into florets and place in food processor until it looks like rice.

Heat a large wok over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.

Meanwhile in a small bowl, whisk together soy sauce and ginger.

Push veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then mix with the veggies.

Stir in cauliflower rice pouring the soy sauce over top and mix. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Top with green onions to serve.

Chop plums, strawberries, mango and pineapple then add to a bowl with the blueberries, rasberries and optional total greek yogurt on the side for serving.

Put pan onto to heat with coconut oil to cook mushroom.

Toast the rye bread

Put the pesto on two peices of the bread on one put the tomatoes cut in half and put the avocado sliced on the other, season with pepper.

Slice banana and put on toast along with a drizzle or honey

On the last slice add the large mushroom.

Preheat oven to 350 degrees F., and place your kebab sticks in a pan of water to soak (You do this so they won’t catch fire in the oven if you are not using metal skewers).

Chop your peppers, onions into 12 inch pieces and slice your courgette.

Chop your chicken into bite sized pieces. (Approximately 1 inch square cubes)

Place all ingredients in a bowl or zip lock bag and really need mix it up well to get even coverage of the yogurt and curry powde.

Alternate placing your peppers, onion, zucchini and chicken on your kebab sticks.

Put your Kebabs on a parchment lined cookie sheet and place in the oven.

Set your timer for 10 minutes.

When the 10 minutes is up, turn your kebabs over using an oven glove.

cook for 10-15 minutes, or until you have a nice browned bit of chicken.

Meanwhile make your salad with the white and red cabbage, tomatoes and cucumber.

Put eggs in water in a saucepan and turn on to med/high heat.

Put frying pan on med/high heat and add coconut oil.

Once oil is melted add in the mushrooms and asparagus.

By now the water should be begining to boil, set your timer for 4/5 mins depending on how running you like your yolk.

Chop the tomato and place the rye bread in the toaster.

Keep turning the mushrooms and asparagus until cooked through.

Take eggs off heat and run under cold water removing their shells. slice them length ways and place on top of rye bread.

Put the mushrooms and asparagus on the plate and you are good to go.

Place all ingredience in pot screw on lid and blitz, job done!

Put yogurt in bowl and throw fruit on top, done!