Put yogurt on plate and chop and arrange fruit.

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 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 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.

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.

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.

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

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.

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.

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.

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 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 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.

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 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.

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.

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.

Chop all veg and place on baking tray with, coconut oil and garlic no need to skin the garlic.

Place spatchcock chicken on top season with salt and pepper and put in oven at 180 for 1 hour check chicken is cooked through before serving.

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