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 put in the mushrooms, tomatoes 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.

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.

Place the mushrooms, tomatoes and asparagus on the plate adding the eggs and salmon last.

Cut the watermelon into inch thick chucks.

Place under the grill it will takes approx 3 mins each side.

Cut off rind and cut into 1 inch cubes

Toss the watermelon in with the feta and torn basil leaves.

Finally add the balsamic drizzle.

Put a wok onto heat with coconut oil the chop your onion.

Add onion to wok and cook until translucent.

Add mince meat and cook through until brown.

Now add the chilli powder, balsamic vinegar, sugar, grate carrot and tomatoes.

Boil a kettle ready to put in stock cube while this is bubbling away.

Add about half a pint of water and stock cube to the wok and leave to simmer for 10 mins.

Meanwhile chop the red peppers into small cubes.

Now add the peppers and kindney beans.

Now take your couliflower and cut of the hard stalks you dont need that part. Put the cauliflower into the food processor until it looks like white snow.

Once the chilli sauce has reduced right down you are ready to take it off the heat and put the cauliflower in the microwave for 5 mins.

Serve chilli with Greek yogurt on the side.

Put oats and coconut water into a saucepan on a medium heat.

Meanwhile slice your fruit ready to put on top of porridge

Make sure the oats are cooked to your liking then take of heat and place in bowl and add fruit.

Heat the coconut oil in a skillet over medium heat. Add the onion and peppers, cook for 10 minutes.

Once the peppers and onions are tender add the quinoa and about 3 cups of boiling water mixed with the stock cube.

Once simmering leave to reduce and soften it takes 15 to minutes.

Once reduced add pineapple to serve.

Preheat grill to 175f and place steak under once hot cook for about 5 mins each side depending on how well done you like it. I like mine medium well.

Meanwhile put new potatoes cut in two into the microwave for 4 mins.

Add coconut oil to a pan and add the green beans and new potato chucks turning occassionally and serve.

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

Once oil is melted add in the mushrooms, tomatoes and bacon.

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.

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.

Remove skin and stone from avocardo place in bowl with white vinegar and mash. addsalt and pepper to taste.

Remove skin from salmon fillets and chop into small pieces.

Put a large frying pan onto heat adding coconut oil.

Combine salmon with agg and salt and pepper.

Put approx 2 tbsps of the fishcake mixture into the frying pan for each cake using all of the mixture up cooking for 2 mins each side.

Serve with avocado mash and fressh lemon.

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 200 f.

Mix the garlic, ginger, soy, honey and lemon togther in a bowl coat both sides of the chicken and marinate for 20 mins.

Put chicken onto a baking tray leave marinade in bowl and cook for 20 mins. Then turn over brush with marinade and cook for a further 15 to 20 mins until cooked through.

Prepare your salad for your lunch box or plate.

Chop off the top of the the butternut squash, as well as the bulb with seeds and reserve for another use.

Peel the rest of the squash until you no longer see green. You should be left with bright orange flesh. Cut in half and being to spiralize until you're left with all noodles.

Heat the coconut oil and add the garlic powder and red onion cooking until soft.

Add the mushrooms and cook until water released and the mushrooms start to brown, season with salt and pepper to taste.

Meanwhile, melt the coconut oil in a separate pan over medium low heat. When it begins to bubble, add the squash noodles to the pan, tossing with tongs so the noodles get coated. Season with salt and pepper and cook noodles until they are al dente.

Combine mushroom and oinion mixture and 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.

Heat oven to 200C/fan 180C/gas 6. In a shallow pan, mix together the garlic and 4 tbsp of the olive oil. Cook over a high heat for 3 mins, tip in the tomatoes, then simmer for 8 mins, stirring every now and then. Stir in the tomato purée.

Meanwhile, heat a griddle pan until very hot. Brush a few of the aubergines with a little oil, then add to the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.

When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. Sprinkle with Parmesan and basil leaves. Add seasoning, then repeat this process with the remaining ingredients. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden.

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.

chop all cabbage place in bottom of bowl add tomatoes, sliced cucumber and avocado. Top your salad with a balsamic drizzle.