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.

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.

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.

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.

Heat the oven to 375°. Spray a large baking sheet with cooking spray.

Place 1/2 tablespoon coconut oil in a large nonstick skillet over medium high heat. When hot add the eggplant and 1/4 cup water. Season with salt and pepper and cook, stirring occasionally until tender, 10 to 15 minutes. Transfer to the bowl of a food processor.

Combine the mixture with the breadcrumbs . Taste for salt then make into approx 12 meatballs place on baking tray and cook until brown will take about 25 to 30 minutes.

Meanwhile, warm the marinara sauce and serve with the meatballs over zucchini noodles. (see recipe for italian sauce)

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.

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.

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.

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.

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.

Bring eggs to boil and cook for 4 mins if you like a runny yolk however, this can vary depending on size of egg.

Remove skin from avocado and slice to serve with salmon.

Run eggs under cold water and remove shells, cut in halves and serve.

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.

Start grilling your burger just before you are ready to cook the buns. Put the onion slices and burger into a frying pan with a small amount of coconut oil you don't need much as the natural juices will come out of the burger.

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.

Place a large pan over medium-low heat. Add the coconut oil and heat it for 1 minute. Add the garlic and and cook for 1 minute.

Add the shrimp cook until pink on all sides approx 3 mins. Season with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.

Increase the heat to medium. Add the white wine and lemon juice to the pan cooking the wine and lemon juice for 2 minutes. Add the zucchini noodles and cook, stirring occasionally, for 2 minutes then mix the shrimp, season and garish with parsley to 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.

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

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.