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

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.

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.

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.

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.

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.

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.

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.

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.

Preheat oven to 450 F.

Slice eggplant into rounds. Aim for slices approximately 1/4 to 1/2-inch thick.

Brush eggplant rounds with coconut oil and spread ontobaking tray. (i use non stick)

Sprinkle with salt and seasonings, as desired.

Roast eggplant rounds for 10 minutes before flipping them. Season again and roast for an additional 10 minutes.

Remove from oven and spread with marinara sauce (see italian tomato sauce). Then, sprinkle with mozzarella cheese or vegan replacement cheese if desired and other toppings, as desired.

Return the mini pizzas to the oven, further baking until the cheese begins to bubble and turn a golden brown.

Remove and serve with salad, if desired!

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.

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.

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.

Put your grill on to a med to high heat.

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.

Place bacon and asparagus under grill turning the asparagus at regular intervals and the bacon once until cooked to your liking.

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.

Place the rye bread in the toaster.

Remove skin off avocado, slice and place on plate with rye bread and place the eggs on top.

Serve with the bacon and sprinkle seeds over the avocado.

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.

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.

Put yogurt on plate and chop and arrange fruit.

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.

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

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.