Put yogurt on plate and chop and arrange 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.

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.

Slice banana and arrange on plate.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

Slice your sweet potato into chucks and put in the microwave for 5 mins.

Add coconut oil to a large pan on med/high heat.

Fry fish for 2/3 mins each side and add the asparagus and sweet potato chucks all will be ready at the same time.

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.