Week 1
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Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
Week 10

Breakfast

Veggie 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.
Prep Time 2 mins
Cook Time 6 mins
Total Time 8 mins
Course Breakfast, Main Dish
Cuisine Vegetarian
Servings 1 person

Ingredients
  

  • 2 Eggs
  • 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.
  • 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

Fayesfitbox Spicy Chicken

Spicy chicken works really well with the sweet taste of the apple salad.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • 4 chicken breasts
  • 2 tbsp paprika
  • 1/2 tbsp cayenne pepper
  • 1 tbsp Garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp Ground Pepper
  • 2 Avocado sliced
  • 1 0% total greek yogurt
  • 10 Tomatoes sliced
  • 1 cucumber sliced
  • 1 handful pumpkin seeds
  • 1 apple sliced
  • 1 lettice washed torn

Instructions
 

  • 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.
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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.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine Mexican
Servings 3 people

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

Breakfast fruit platter

Brighten up the start of your day with this colourful fruit platter served with optional Total 0% Greek yogurt.
Prep Time 5 mins
Total Time 5 mins
Course Breakfast, Dessert
Cuisine vegan, Vegetarian
Servings 2

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

Little Toasted Treats

Great post workout food which is gluten free and yeast free.
Prep Time 2 mins
Cook Time 2 mins
Total Time 4 mins
Course Breakfast, Main Dish
Cuisine vegan, Vegetarian
Servings 1

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

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.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Cuisine Italian
Servings 3

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

Omelette with avocado and tomato

Super quick and easy breakfast to make with lots of flavor.
Prep Time 3 mins
Cook Time 3 mins
Total Time 6 mins
Course Breakfast, Main Dish
Cuisine Vegetarian
Servings 2 people

Ingredients
  

  • 3 large Eggs
  • 1 Tomato
  • 1 Avocado
  • 1 Tablespoon Coconut oil
  • Ground Pepper To taste

Instructions
 

  • 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.
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Lunch

Fayesfitbox Meatballs

This is one of my favorites I love meatballs and they really do come bursting with flavor a must try for yourself.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • tbsp ½coconut oil
  • ½ red onion finely chopped
  • 250 g ready-made beef meatballs
  • 1 tbsp red wine or balsamic vinegar
  • 200 g tinned chopped tomatoes
  • 1 carrot grated
  • I oxo cube
  • 50 g frozen peas
  • handful of baby spinach leaves
  • cherry tomatoes
  • salad leaves
  • cucumber

Instructions
 

  • 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.
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Dinner

Spiralized Creamy Avocado Zucchini Pasta

Creamy avocado and pesto zuccini pasta without the cream. This is such a healthy meal bursting with flavour and absolutely no guilt, we love it.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Dish
Cuisine Italian, vegan, Vegetarian
Servings 2 people

Ingredients
  

  • 1 clove garlic
  • cup ½fresh basil leaves
  • 1 Tbsp lemon juice
  • 2 Tbsp extra virgin olive oil
  • Water as needed
  • Salt and pepper to taste
  • 2-3 inch zucchini spiralized or cut into ¼wide strips
  • 10 cherry tomatoes
  • 1/2 handful parmasan flakes optional

Instructions
 

  • n a processor, blend avocado, garlic, basil leaves and lemon juice until smooth, then mix in extra virgin olive oil.
  • Add water, 1 Tbsp at a time, until sauce reaches a fluid yet thick consistency.
  • Add a dash of salt and pepper to taste.
  • Saute zoodles on stove over medium/high heat until slightly soft and bright green. Drain excess water.
  • In large bowl, toss zoodles with sauce, then top with tomatoes and parmesan cheese. You made not need all of the sauce, so add it until you've reached your liking.
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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.
Prep Time 1 min
Cook Time 4 mins
Total Time 5 mins
Course Breakfast
Cuisine Vegetarian
Servings 1 person

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

Curried Chicken Kebabs

A healthy spin in a kebab, very tasty and have to say we really enjoyed these.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • 4 ounces large boneless skinless chicken breasts (about 8each)
  • 2 peppers any colour
  • 1 red onion
  • 1 courgette
  • 200 ml pot of 0% total greek yogurt
  • 2 tbsp curry powder
  • 1 teaspoon lemon juice
  • 2 teaspoons olive oil
  • 1/4 cucumber sliced
  • 6 cherry tomatoes
  • 1 hanful red cabbage
  • 1 hanful white cabbage

Instructions
 

  • 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.
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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.
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
Course Main Dish
Cuisine English
Servings 1 person

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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Breakfast

Smoked salmon and scrambled egg

Smoked salmon, scrambled egg, tomato and grilled asparagus. Definately one of my favorite breakfasts.
Prep Time 2 mins
Cook Time 6 mins
Total Time 8 mins
Course Breakfast
Servings 1 person

Ingredients
  

  • 1 egg
  • 2 slices of smoked salmon
  • 5 stems of asparagus
  • 1 tomato
  • 1 tablespoon coconut oil
  • Salt and pepper to taste

Instructions
 

  • Put coconut oil in a pan to heat then add asparagus.
  • After 3 mins add egg scramble in pan and turn asparagus.
  • Put tomato and salmon on plate adding the asparagus and egg.
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Lunch

Fayesfitbox Halloumi Burgers

Fun carb free mini halloumi 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!
Prep Time 2 mins
Cook Time 6 mins
Total Time 8 mins
Course Main Dish
Servings 1

Ingredients
  

  • 4 to 6 vine tomatoes
  • 1 butterhead boston lettuce
  • 1 packet halloumi
  • 1 cucumber

Instructions
 

  • 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.
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Dinner

Italian tomato sauce

The perfect tomato base for pizza and meatballs. I tend to make this in batches so i can use some for other dishes during the week.
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Main Dish
Cuisine Italian, vegan, Vegetarian
Servings 4 people

Ingredients
  

  • 4 cloves garlic peeled and finely sliced
  • 3 400g good-quality tinned plum tomatoes
  • 1/2 tbsp Balsamic drizzle
  • sea salt
  • freshly ground black pepper
  • 1 tablespoon Coconut oil

Instructions
 

  • 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.
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Mini Eggplant Pizzas

I love the flavor of these cheesy pizza's. The wonderful thing about this recipe is you can personalize them with toppings to please everyone in your household.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine Italian, vegan, Vegetarian
Servings 3 people

Ingredients
  

  • 1 eggplant
  • 2 tablespoons Coconut oil
  • salt to taste
  • Seasonings as desired (basil, thyme, pepper, oregano, etc.)
  • Marinara or pizza sauce optional
  • 2-3 ounces mozzarella cheese choose vegan cheese alternative
  • Toppings as desired (onion, olives, spinach, artichoke hearts, cherry tomatoes, etc.)

Instructions
 

  • 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!
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Breakfast

Happy Face Breakfast

Now this is a super special breakfast and its great with or without rye bread. I recommend eating carbs after a workout when your body is burning like a furnace.
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Breakfast
Servings 1 person

Ingredients
  

  • 2 Eggs
  • 2 slices Nitrate free organic Bacon
  • 5 stems Asparagus
  • 2 slices Rye bread
  • 1 tablespoon Coconut oil
  • 1/2 Avocado
  • 1 tbsp pumpkin seeds

Instructions
 

  • 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.
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Lunch

Dirty bunless 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.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Main Dish
Servings 1 person

Ingredients
  

  • Two 3/4-cup ramekins sprayed with nonstick cooking spray
  • 1 sweet potato peeled and ends cut flat
  • 1 large egg
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  • 1 tsp Garlic powder
  • 1 small burger organic and grass fed beef
  • 1 slice oinion
  • 1 slice beef tomato
  • 1 leaf lettice
  • 1 tbsp coconut oil divided

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.
  • 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.
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Dinner

Asian Tuna Steak

Tuna steaks with an Asian style marinade another very low carb healthy clean eating meal.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dish
Cuisine Asian
Servings 1 person

Ingredients
  

  • 2 tuna steaks
  • 1 clove garlic grated
  • 1 Tablespoon lemon juice
  • 1/4 cup Soy sauce
  • 1-2 Tablespoons sesame oil
  • 1 scallion chopped
  • 1 courgette
  • 3 Asparagus
  • 1 tsp butter
  • 1 tsp lemon juice

Instructions
 

  • 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.
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Breakfast

Porridge with a smile

Energising organic jumbo porridge oats made with coconut water and fresh fruit.
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Breakfast
Cuisine vegan, Vegetarian
Servings 2 people

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

Chicken with garlic sweet potato mash

Roasted chicken with garlic mash is a real comfort food dish with much prep involved.
Prep Time 2 mins
Cook Time 50 mins
Total Time 52 mins
Course Main Dish
Servings 1 person

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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Dinner

Shrimp Zuchini Noodles

Packed full of flavor and super light meal, we really enjoyed this one and you really do forget that its not pasta.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Dish
Cuisine Italian
Servings 3 people

Ingredients
  

  • 2 Tablespoons coconut oil
  • 1 pound jumbo shrimp shelled and deveined
  • 1 Tablespoon minced garlic
  • 1/4 cup white wine
  • 2 Tablespoons freshly squeezed lemon juice
  • 2 medium zucchini cut into noodles
  • Chopped parsley for garnish

Instructions
 

  • 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.
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Snack

Post Workout Protein 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.
Prep Time 2 mins
Total Time 2 mins
Course Breakfast, Dessert, Main Dish, smoothies, Snacks
Cuisine vegan, Vegetarian
Servings 1

Ingredients
  

  • 1/2 Banana
  • 1/2 handful spinach leaves
  • 2 Strawberries
  • 1 handful Blueberries
  • 1 tsp chia seeds super food
  • 4 ice cubs
  • Coconut water fill to 3/4 full once all the ingredience is in
  • 25 g chocolate protien powder if you are vegan chose a vegan one

Instructions
 

  • Place all ingredience in pot screw on lid and blitz, job done!
Tried this recipe?Let us know how it was!
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