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
Broccoli Fayesfitsoup
Homemade soups are a great lunch option which you can make in batches and store. If you dont have a facility at work to heat food up a flask can keep it hot for up to 12 hours so there really is no excuse with this one 😉
Ingredients
- 2 red onions roughly chooped
- 1 large head broccoli roughly chopped
- 1 cup frozen peas
- 1 litre vegtable stock
- 2 bay leaf
- salt to taste
- pepper to taste
- 1/2 tbsp Coconut oil
Instructions
- 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.
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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
Breakfast fruit platter
Brighten up the start of your day with this colourful fruit platter served with optional Total 0% Greek yogurt.
Ingredients
- 1 Banana
- 1 handful Blueberries
- 2 slices pineapple
- 2 handfuls Strawberries
- 1 handful rasberries
- 2 tbsp Total Greek yogurt
Instructions
- Chop banana, strawberries and pineapple then add to a bowl with the blueberries, rasberries and total greek yogurt.
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Lunch
Fayesfitbox Honey & Ginger Chicken
Very popular sweet 'n' sticky chicken meal works well for a pack lunch or evening meal.
Ingredients
- 4 chicken breasts
- 1 thumb size piece fresh ginger
- 3 cloves garlic crushed
- 6 tbsp soy reduced salt
- 6 tbsp Honey runny
- 1 lemon juice
- 10 Tomatoes sliced
- 1 cucumber sliced
- 4 handfuls spinach leaves
- 1 spring onion chopped to serve
Instructions
- 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.
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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
Smoked Salmon & Scrambled Egg On Toast
Smoked salmon & scrambled egg on rye bread
Ingredients
- 2 egg
- 1 slices of Smoked salmon
- 1 tablespoon Coconut oil
- Salt and pepper to taste
- 2 slices Rye bread
Instructions
- Put coconut oil in a pan and chop salmon into small pieces.
- Put Rye bread in toaster.
- Add egg to pan and scramble once cooked combine with salmon and add salt and pepper to taste.
- Serve with you rye bread.
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Lunch
Fayesfitbox Mini Burgers
Fun carb free mini 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 burger
- 1/4 cucumber
- 25g Cheddar cheese
Instructions
- 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.
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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
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
Chicken Fayesfitsoup
Homemade soups are a great luch option which you can make in batches and store. If you dont have a facility at work to heat food up a flask can keep it hot for up to 12 hours so there really is no excuse with this one 😉
Ingredients
- 2 white onions roughly chooped
- 2 Carrots roughly chopped
- 2 sticks celery roughly chopped
- 1 litre chicken stock
- 1 bay leaf
- salt to taste
- pepper to taste
- 1/2 tbsp Coconut oil
Instructions
- 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.
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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
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
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
Carb free fish cakes
Delicious carb free fish cakes with avocado mashjust add lemon juice.
Ingredients
- 2 Filllets Salmon uncooked romove skin and chop
- 1 egg
- 1 avocado very ripe
- 1 tbsp white wine vinegar
- 1 cloves crush garlic
- 1 tbsp Coconut oil
- 1/2 lemon
- Salt and pepper to taste
Instructions
- 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.
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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
Little Toasted Treats
Great post workout food which is gluten free and yeast free.
Ingredients
- 4 small slices of rye bread vegan rye bread
- 1/4 avacado
- 2 cherry tomatoes
- 4 slices Banana
- 2 tsp pesto
- 1 large mushroom
- 1 tsp Coconut oil
- 1 tsp Honey
- Salt and pepper to taste
Instructions
- 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.
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Dinner
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 bell pepper diced
- 6 large yellow bell pepper cut off tops and remove seeds- these are instead of tortillas
- 1 large green bell pepper diced
- 5 raw boneless, skinless chicken breasts, sliced thin lengthwise (about 7 oz. each)
- 1 slice large red onion thin
- 1 tablespoon Garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili 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.
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Breakfast
Boiled eggs and soldiers
Boiled eggs are my husbands favorite we actually add marmite to our soldiers but I realise that's a love it or hate it kind of thing! The soldiers are made from rye bread which I purchased from the fresh food market, It's homemade with no gluten or yeast and its delicious.
Ingredients
- 2 Eggs
- 2 slices Rye bread
Instructions
- 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.
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Lunch
Tomato Fayesfitsoup
Homemade soups are a great lunch option which you can make in batches and store. If you dont have a facility at work to heat food up a flask can keep it hot for up to 12 hours so there really is no excuse with this one 😉
Ingredients
- 2 Carrots
- 2 sticks of celery
- 2 medium onions
- 2 cloves of garlic
- olive oil
- 2 organic chicken or vegetable stock cubes
- 2 g x 400tinned plum tomatoes
- 6 large ripe tomatoes
- ½ a bunch of fresh basil
Instructions
- Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put a large pan on a medium heat and add a couple of lugs of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
- Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- Put the stock cubes into a jug or pan and pour in 1.5 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with your tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!) Give it a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.
- Remove the pan from the heat. Season with salt and pepper and add the basil leaves. Using a hand blender or liquidizer, pulse the soup until smooth. Season again before dividing between your serving bowls.
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Dinner
Clean Fish & Chips
Cod with sweet potato wedges and an avocado and white wine vinegar mash. You don't have to miss out on all the greats there's always a healthier option.
Ingredients
- 1 cod fillet
- 1 tbsp Coconut oil
- 1 sweet potato
- 1/2 Avocado
- 2 tsp white wine vinegar
Instructions
- Slice your sweet potato into chucks and put in the microwave for 5 mins.
- Now remove skin off avocado and mash in bowl with white wine vinegar.
- Add coconut oil to a large pan on med/high heat.
- Put fish in should take 2 mins each side also add the sweet potato to give them extra crisp.
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Snack
Fruit Explosion 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 Banana
- 1 handful Blueberries
- 1 nectarine
- 2 apricots
- 1 tsp chia seeds super food
- Coconut water fill to 3/4 full once all the ingredience is in
- ice cubes
Instructions
- Place all ingredience in pot screw on lid and blitz, job done!
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