Put eggs in cold water on med heat, once boiled start your timer.

I cook mine for 4 mins as i like the yolk runny, its really dependant on size of the eggs for timing and how well you like them done.

Toast your rye bread and butter then cut into strips.

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.

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.

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

Preheat oven to 180f whilst preparing the pnions and sweet potatoe.

Get a large baking tray and add the coconut oil, sweet potatoe and red onions. Season with salt and pepper.

Put the veg into the oven for 50 mins checking on and stirring every now and then.

Dice the feta and take the potato out of the oven pour into a bowl and mix together then drizzle the balsamic on top.

Heat the coconut oil in a skillet over medium heat. Add the onion and peppers; cook for 10 minutes or until the veggies are tender and golden brown.

Spiralise your courgettes.

Once the peppers and onions are tender and golden brown, add the minced garlic and stir constantly for 60 seconds.

Boil the kettle at 3 cups to the stock cube then pour combine with the vegtable and quinoa and leave to reduce and soften it will take about 15 minutes.

Meanwhile add some coconut oil t a frying pan and cook the cod for approx 3 minutes each side and put the courgettes in the microwave for about 3 mins.

Serve with a slice of lemon.

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.

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.

Put frying pan on med to high heat with coconut oil.

chop bacon and mushrooms and put in pan until cooked.

Whisk eggs with bacon and mushrooms.

Add mixture to frying pan.

Meanwhile, garnish your plate with spinach and tomatoes.

Turn over omelette in pan.

Take the omelette off the heat and serve.

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.

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.

Remove skin off avocado and slice then cut the tomato and place on plate

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

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.

Grill the burger until cooked through both sides then add cheese and place back under grill until melted.

Fry your onions in a tsp of coconut oil.

meanwhile slice and prepare the tomatoes, lettuce and cucumber.

Build your burgers to serve.

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.

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.

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.

Put your grill on to a med to high heat.

Meanwhile yourself a wide, deep pan and fill it with boiling water from the kettle. Bring it to a light simmer over a medium heat, add a pinch of sea salt.

Place bacon and asparagus under grill turning the asparagus at regular intervals and the bacon once until cooked to your liking.

Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs). To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft, put it back and give the eggs a minute or two more in the water to firm up.

When they’re ready, remove them to some kitchen paper to dry off and a sprinkle of sea salt and freshly ground black pepper.

Place the rye bread in the toaster.

Remove skin off avocado, slice and place on plate with rye bread and place the eggs on top.

Serve with the bacon and sprinkle seeds over the avocado.

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.

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