Breakfast
BIG Breakfast
Yummy poached eggs are easier to make than you think. The most important think is that the eggs are of good quality and that they are fresh.
Ingredients
- 2 Eggs
- 2 slices bacon
- 1/2 Avocado
- 5 kale leaves
- 1 handful green beans
- 1 tbsp pumpkin seeds
- salt to taste
- pepper to taste
Instructions
- Put the green beans and kale on to simmer with a pinch of salt
- 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 pich of salt.
- Grill bacon on a med to high heat for aprox 4 mins each side or as crispy as you like it.
- 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.
- Remove veggies and strain to serve slice avocado and sprinkle pumpkin seeds over the top.
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Lunch
Fayesfitbox Halloumi Burgers
Fun carb free mini halloumi burgers to enjoy whilst at work. I know for some of you it's not always easy to get healthy options whilst at work so I've made a fun option to the standard burger. Preparing your meals is the battle almost won!
Ingredients
- 4 to 6 vine tomatoes
- 1 butterhead boston lettuce
- 1 packet halloumi
- 1 cucumber
Instructions
- Grill the halloumi until it starts to go brown then turn and do the other side.
- Meanwhile if you are taking the burgers to work but the veg in the box ready as shown.
- If you are eating them now slice and prepare the tomatoes and cucumber.
- Build your burgers with a little bit of lettuce and stick the cocktail stick in to hold it together.
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Dinner
Dirty bunless vegetarian burger
I have to say the day I made this recipie it was one of the happiest days ever! It's just unbelievably good, 100% clean but so dirty 😉 and, I'm sure you will absolutely love it.
Ingredients
- Two 3/4-cup ramekins sprayed with nonstick cooking spray
- 1 sweet potato peeled and ends cut flat
- 2 tsp olive oil divided
- 1 large egg
- Pinch kosher salt
- Pinch freshly ground black pepper
- 1 tsp Garlic powder
- 1/2 avocardo
- 1 leaf lettice
- 1 slice beef tomato
- 1 slice Onion
Instructions
- Using a spiralizer, cut sweet potato into thin strands.
- In a large skillet, heat 1/2 tbsp coconut oil over medium heat. Add garlic power and sweet potato and cook, stirring, for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.
- In a medium bowl, whisk egg. Stir in sweet potato, salt and pepper. Divide between prepared ramekins, filling each about 1 third and pressing the sweet potato down into the ramekins. Its really important not to make them too thick as they can easily fall apart if you do and they are much better crisp. cover with greaseproof paper and place a heavy can or jar on top of the wrap to weigh down the sweet potato. Refrigerate for 30 minutes.
- Meanwhile start preparing your filling. Blend the avocado with 2 tsp of pesto.
- Slice a tomato and a small lettice leaf ready to build your dirty burger.
- Lightly coat a pan with the remaining oil and heat over medium-high heat. Remove greaseproof paper and tap ramekins to slide noodle buns onto skillet and add the onion slice. Cook, turning once, for 3 to 5 minutes per side or until golden brown on both sides and hot in the center.
- Build your dirty burger, Enjoy.
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Breakfast
Poached egg with mushrooms and tomatoes
Yummy poached eggs are easier to make than you think. The most important think is that the eggs are of good quality and that they are fresh.
Ingredients
- 2 Eggs
- 6/10 cherry tomatoes
- 2 large Mushrooms
Instructions
- Put the coconut on in a pan bring to heat then put the mushrooms and tomatoes in.
- 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 and turn the mushrooms.
- 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.
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Lunch
Curried Chicken Kebabs
A healthy spin in a kebab, very tasty and have to say we really enjoyed these.
Ingredients
- 4 ounces large boneless skinless chicken breasts (about 8each)
- 2 peppers any colour
- 1 red onion
- 1 courgette
- 200 ml pot of 0% total greek yogurt
- 2 tbsp curry powder
- 1 teaspoon lemon juice
- 2 teaspoons olive oil
- 1/4 cucumber sliced
- 6 cherry tomatoes
- 1 hanful red cabbage
- 1 hanful white cabbage
Instructions
- 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.
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Dinner
Asian Tuna Steak
Tuna steaks with an Asian style marinade another very low carb healthy clean eating meal.
Ingredients
- 2 tuna steaks
- 1 clove garlic grated
- 1 Tablespoon lemon juice
- 1/4 cup Soy sauce
- 1-2 Tablespoons sesame oil
- 1 scallion chopped
- 1 courgette
- 3 Asparagus
- 1 tsp butter
- 1 tsp lemon juice
Instructions
- Mix all ingredients except the tuna steaks together in a medium bowl
- Rinse the tuna steak with water and season with salt and pepper on both sides
- Add tuna steak to marinade turning once.
- Marinate for about 20 to 30 minutes in the refrigerator, turning once.
- Heat your grill to medium-high heat.
- Spiralize courgetts and chop asparagus add a knob od butter and pop in the microwave for 3 mins. Add fresh lemon juice to serve.
- Grill tuna steak for 3/5 minutes on each side depending on thickness mine was extra thick so it took longer.
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Breakfast
Omelette with avocado and tomato
Super quick and easy breakfast to make with lots of flavor.
Ingredients
- 3 large Eggs
- 1 Tomato
- 1 Avocado
- 1 Tablespoon Coconut oil
- Ground Pepper To taste
Instructions
- Put frying pan on med to high heat with coconut oil.
- Whisk eggs with pepper.
- Add mixture to frying pan.
- Meanwhile, remove skin from avocardo slice in half.
- Turn over omelette in pan.
- Cut tomato in half and put on place with avocado.
- Take the omelette off the heat and serve.
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Lunch
Fayesfitbox Chicken Fajitas
I absolutely love mexican food its full of flavor and very filling. This no carb version is amazing and I'm sure you will love it as much a we do.
Ingredients
- 1 large red pepper sliced
- 1 large yellow pepper sliced
- 1 large green pepper sliced
- 2 raw boneless, skinless chicken breasts, sliced thin lengthwise (about 7 oz. each)
- 1 slice large red onion thin
- 1 baby gem lettuce
- 1/2 tablespoon Garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon chili powder
- 1/2 tablespoon ground cumin
- 1 tablespoon coconut oil
- 1 pot of 0% total greek yogurt
- 1/2 Avocado mashed
- 6 cherry Tomatoes sliced
- 1/2 lemon juiced
Instructions
- Mash avocado add lemon juice so it doesn't go brown.
- Saute’ everything in a large pan with coconut oil, adding the spices about half way through. Make sure the chicken is cooked through.
- Fill your cos lettuce with mix and serve Greek yogurt, sliced tomatoes and mashed avocado.
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Dinner
Spag Bowl
Butternut squash spagetti makes this dish totally wheat free, dairy free and gluten free. I used butternut squash as it holds it shape well and it looks more like pasta, its a great light alternative and tasted fantastic.
Ingredients
- 500g organic mince meat
- 200g tin tomatoes good quality
- 5 shiptake mushrooms chopped into cubes
- 1 onion chopped finely
- 1 carrot grated
- 1 garlic glove grated
- 1 large Butternut Squash
- Salt and pepper to taste
- 1 tbsp tomatoe puree
- 1 tbsp coconut oil
Instructions
- Use a large pan and melt you coconut oil adding the chopped onion and garlic until soft and transulcent.
- Add the mince meat and once brown cooked through add the mushrooms and cock for a further 2 minutes.
- Now add the tin of tomatoes tomatoe puree, grated carrot and season to taste. simmer for 15 mins add a little water if needed.
- Meanwhile spiralise your butternut squash and put onto cook in a saucepan of boiling water it should only take a few minutes once boiling.
- Strain your squash and put sauce on top to serve.
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Breakfast
Porridge with a smile
Energising organic jumbo porridge oats made with coconut water and fresh fruit.
Ingredients
- 1 cup Jumbo organic oats
- 1 Pint Coconut water
- 1 handful Blueberries
- 2 Strawberries
Instructions
- 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.
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Lunch
Simple Balsamic Salad
This salad goes with anything simply add a chicken breast or even cheese its very quick to make and lovely as a side dish
Ingredients
- 1/2 cucumber sliced
- 10 cherry tomatoes
- 1/2 Avocado
- 1 handful white cabbage chopped
- 1 handful red cabbage chopped
Instructions
- chop all cabbage place in bottom of bowl add tomatoes, sliced cucumber and avocado. Top your salad with a balsamic drizzle.
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Dinner
Italian tomato sauce
The perfect tomato base for pizza and meatballs. I tend to make this in batches so i can use some for other dishes during the week.
Ingredients
- 4 cloves garlic peeled and finely sliced
- 3 400g good-quality tinned plum tomatoes
- 1/2 tbsp Balsamic drizzle
- sea salt
- freshly ground black pepper
- 1 tablespoon Coconut oil
Instructions
- Place a large non-stick frying pan on the heat and coconut oil. Add the garlic, once the garlic begins to colour lightly, add the tomatoes and balsamic drizzle. Squash the tomatoes as much as you can.
- Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using a spoon to push any larger bits of tomato through. Discard the left overs in the sieve, but make sure you scrape any of the tomatoe goodness off the back of the sieve into the bowl.
- Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 10 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.
- Store the sauce in a clean jar in the fridge it’ll keep for a week or so, alternitively put into zip lock bags and one cooled freeze.
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Cauliflower pizza magic
Another great use of cauliflower and it was actually quite easy to make. If you haven’t tried a cauliflower pizza crust recipe yet, you must, it doesn't taste like cauliflower at all.
Ingredients
- 1 cup riced then cooked cauliflower
- 1/2 cup grated parmesan cheese Choose vegan cheese substitute
- 1 egg beaten
- 1 tsp italian seasonings
- 1/2 tsp crushed garlic
- 1/2 tsp salt
- 1/2 cup shredded mozzarella cheese choose vegan cheese subsitute
- pizza sauce & additional toppings of your choice
Instructions
- Cut florets into chunks and pulse in a food processor until it looks like rice. Do not over process, you don’t want mush.
- Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. . After microwaving, transfer riced cauliflower to a clean tea towel and remove excess water needs to be cooled before you do this. This drying process is important!
- One large head of cauliflower will make 3 cups of riced cauliflower.
- Preheat oven to 450 degrees. Spray a cooking sheet with non-stick cooking spray.
- In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Place your “dough” on the cooking sheet and pat into a round pizza base. Be sure not to press it too thin as it’s easy to create holes.
- Bake your dough at 450 degrees for 15 minutes.
- Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under grill until cheese is melted, be sure to keep an eye on it!
- For the tomato sauce please see tomato base for italian dishes.
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Breakfast
Fill Me Up Breakfast
Somedays you make a breakfast and it looks so nice you don't want to eat it 😉 Who am I kidding nothing looks that nice!
Ingredients
- 2 Eggs
- 2 slices Nitrate free organic Bacon
- 1 handful shiptake mushrooms
- 1 Tomatoe
- 1 tablespoon Coconut oil
- 1/2 Avocado
- 6 cherry tomatoes
- salt to taste
- pepper to taste
Instructions
- 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.
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Lunch
Fayesfitbox Meatballs
This is one of my favorites I love meatballs and they really do come bursting with flavor a must try for yourself.
Ingredients
- tbsp ½coconut oil
- ½ red onion finely chopped
- 250 g ready-made beef meatballs
- 1 tbsp red wine or balsamic vinegar
- 200 g tinned chopped tomatoes
- 1 carrot grated
- I oxo cube
- 50 g frozen peas
- handful of baby spinach leaves
- cherry tomatoes
- salad leaves
- cucumber
Instructions
- Melt the coconut oil in a casserole type pan over a medium to high heat. Add the onion and fry, stirring regularly until soft then add meatballs.
- Once the meat ball have browned nicely pour in the vinegar and the chopped tomatoes, oxo cube, grated carrot along with about 50ml of water. Bring to the boil and simmer for 5 minutes, add peas then cook for a further 10 minutes.
- Then stir through the spinach and serve.
- Prepare salad and put in lunch boxes.
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Dinner
Chicken with garlic sweet potato mash
Roasted chicken with garlic mash is a real comfort food dish with much prep involved.
Ingredients
- 1 chicken breast
- 1 sweet potato
- 2 garlic cloves
- 1 tablespoon sweet corn
- 1 tablespoon chopped broccoli
- 1 tablespoon peas
- 1 tablespoon grated carrot
- Salt and pepper to taste
Instructions
- First pop the sweet potato in the oven.
- Put full garlic cloves with some coconut all on a tray and place the chicken on top.
- Season chicken and place in oven after the potatoe has been in for 20 mins.
- Chop broccolli, grate carrot and mix with sweet corn and peas. Pop in the microwave for 3 mins before the end.
- Carefully take skin off potato I used a tea towel.
- Take chicken out of oven using the back of a spoon push garli out of skin and pop into a bowel with the sweet potatoe and mash.
- Put mash on bottom of plate then chicken and sprinkle the veg over the top.
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Breakfast
I Love Fruit
Brighten up the start of your day with this colourful fruit platter.
Ingredients
- 1 handful Blueberries
- 1 handful Rasberries
- 1 Banana
Instructions
- Slice banana and arrange on plate.
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Lunch
Healthy Cauliflower Egg Fried Rice
Cauliflower rice is an amazing invention, it really doesn't taste like cauliflower and is so veritile it can be made into so many healthy replacements. Here we are using it to make one of my favorite chinese dishes.
Ingredients
- 1/2 cup Carrots finely chopped cubes I pulsed in the food processor
- 1 head Cauliflower
- 1/8 tsp Ginger ground
- 2 tbsp Green onions
- 1/2 cup peas frozen
- 1 Yellow onion small
- Refrigerated
- 2 Eggs
- Condiments
- 1/4 cup Soy sauce low sodium
- Baking & spices
- Oils & vinegars
- 1 tbsp Sesame oil
Instructions
- 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.
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Dinner
Melanzane alla Parmigiana
This has to be my favorite italian dish and its allowed on the Fayesfitness meal plan s that makes me very happy indeed.
Ingredients
- 2 garlic clove crushed
- 6 tbsp olive oil
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 4 aubergine cut into long, 5mm thick slices
- 85 g Parmesan freshly grated
- 20 g pack basil leaves torn
- 1 egg beaten
Instructions
- 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.
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Breakfast
Porridge with fresh fruit
Energising organic jumbo porridge oats made with coconut water and fresh fruit.
Ingredients
- 1 cup jumbo organic oats
- 1 Pint Coconut water
- 1 Banana
- 1 handful blueberries
- 2 strawberries
Instructions
- 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.
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Lunch
Fillet of Steak & New Potatoes
Fillet of steak and sauteed new potaoes a fantastic post workout meal.
Ingredients
- 1 Steak fillet
- 1 tbsp Coconut oil
- 5 New potatoes
- 1 handful green beans
Instructions
- 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.
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Dinner
Mushroom Fajitas
I absolutely love mexican food its full of flavor and very filling. This no carb version is amazing and I'm sure you will love it as much a we do.
Ingredients
- 1 large red bell pepper diced
- 6 large yellow bell pepper cut in half, these are instead of tortillas
- 1 large green bell pepper diced
- 8 Mushrooms sliced
- 1 large red onion thin
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chilli powder
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 pot of 0% total greek yogurt
- 1 large ripe tomato
- 3 avocado very ripe
- juice 1 large lime
- leaves handful coriander and stalks chopped, plus a few leaves, roughly chopped, to serve
- 1 small red onion finely chopped
- 1 chilli red or green, deseeded and finely chopped
- 250 g ripe vine tomatoes
- 1 small red onion
- 1 red chilli
- 2 tbsp chopped fresh coriander
Instructions
- 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, exclude yogurt if you are following a vegan diet.
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Snack
Post Workout Protein Smoothie
If you don't already have a NutriBullet or something similar I highly recommend you do. These smoothies are brilliant for breakfast or for an evening meal if you've had a big lunch and they are done in literally seconds.
Ingredients
- 1/2 Banana
- 1/2 handful spinach leaves
- 2 Strawberries
- 1 handful Blueberries
- 1 tsp chia seeds super food
- 4 ice cubs
- Coconut water fill to 3/4 full once all the ingredience is in
- 25 g chocolate protien powder if you are vegan chose a vegan one
Instructions
- Place all ingredience in pot screw on lid and blitz, job done!
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