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Week 6
Week 7
Week 8
Week 9
Week 10

Breakfast

All Day 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, Main Dish
Servings 1 person

Ingredients
  

  • 2 Eggs
  • 2 slices Nitrate free organic Bacon
  • 1 Tomatoe
  • 2 slices Rye bread
  • 1 tablespoon Coconut oil
  • 1 Tomato
  • 1/2 Avocado

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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 πŸ˜‰
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Course Main Dish
Cuisine vegan, Vegetarian
Servings 4 people

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 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 πŸ˜‰ 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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Breakfast

Apricot & Berries with Greek yogurt

Simple, fast breakfast or dessert.
Prep Time 1 min
Total Time 1 min
Course Breakfast, Dessert
Servings 2 person

Ingredients
  

  • 1 handful Blueberries
  • 1 handful rasberries
  • 2 Apricots
  • 2 tbsp Total 0% Greek yogurt

Instructions
 

  • Put yogurt on plate and chop and arrange fruit.
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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.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Dish
Cuisine Asian, Chinese
Servings 4 people

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

Bacon and mushroom omelette

Super quick and easy breakfast to make with lots of flavor.
Prep Time 3 mins
Cook Time 8 mins
Total Time 11 mins
Course Breakfast, Main Dish
Servings 2 people

Ingredients
  

  • 4 large Eggs
  • 1 slice bacon
  • 10 Tomato
  • 4 Mushrooms sliced
  • 1 Tablespoon Coconut oil
  • Ground Pepper To taste
  • 2 handfuls spinach

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

Breakfast

Porridge with fresh fruit

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 Banana
  • 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.
Tried this recipe?Let us know how it was!

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 πŸ˜‰
Prep Time 4 mins
Cook Time 25 mins
Total Time 29 mins
Course Main Dish
Servings 4 people

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.
Tried this recipe?Let us know how it was!

Dinner

Cod with Quinoa Explosion

Cod & Quinoa with Caramelized Red Onion, Bell Peppers, pineapple and Garlic. The Quinoa can be served hot or cold I personally I like it best cold it's full of protien and flavour, an excellent meat replacement for vegetarians and vegans.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Servings 6 person

Ingredients
  

  • 6 cod fillets
  • 1 tsp Coconut oil
  • 1 red onion diced
  • 3 peppers diced
  • 1-2 cloves of garlic minced
  • 1 cup of quinoa
  • 3 cups of boling water
  • pineapple
  • 1 vegtable stock cube
  • 3 courgettes
  • lemon

Instructions
 

  • Heat the coconut oil in a skillet over medium heat. Add the onion and peppers; cook for 10 minutes or until the veggies are tender and golden brown.
  • Spiralise your courgettes.
  • Once the peppers and onions are tender and golden brown, add the minced garlic and stir constantly for 60 seconds.
  • Boil the kettle at 3 cups to the stock cube then pour combine with the vegtable and quinoa and leave to reduce and soften it will take about 15 minutes.
  • Meanwhile add some coconut oil t a frying pan and cook the cod for approx 3 minutes each side and put the courgettes in the microwave for about 3 mins.
  • Serve with a slice of lemon.
Tried this recipe?Let us know how it was!

Breakfast

Energiser Superfood 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
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

Instructions
 

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

Lunch

Fayesfitbox Quinoa & Peppers

Quinoa with Caramelized Red Onion, Bell Peppers, pineapple and Garlic. The Quinoa can be served hot or cold I personally I like it best cold it's full of protien and flavour, an excellent meat replacement for vegetarians and vegans.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Cuisine vegan, Vegetarian
Servings 6 person

Ingredients
  

  • 1 tbsp Coconut oil
  • 1 large red onion diced
  • 3 peppers diced
  • 1 cup of quinoa
  • 3 cups of boling water
  • 2 slices pineapple chopped
  • 1 vegtable stock cube

Instructions
 

  • Heat the coconut oil in a skillet over medium heat. Add the onion and peppers, cook for 10 minutes.
  • Once the peppers and onions are tender add the quinoa and about 3 cups of boiling water mixed with the stock cube.
  • Once simmering leave to reduce and soften it takes 15 to minutes.
  • Once reduced add pineapple to serve.
Tried this recipe?Let us know how it was!

Dinner

Butternut Squash Noodles with a Mushrooms and Garlic Sauce

Tasty butternut squash noodles with a garlic mushroom and caramelised sauce oinion thats totally gluten free. This dish can be made with butter intead of coconut oil if you are not folowing a vegan diet. Enjoy!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Dish
Cuisine vegan
Servings 2 people

Ingredients
  

  • 1 Butternut Squash Medium size
  • 1 tablespoon Coconut oil
  • 8 ounces Mushrooms sliced
  • 2 teaspoons Garlic powder
  • Salt and pepper To taste
  • 3 tablespoons Coconut oil
  • 1 red oinion diced

Instructions
 

  • Chop off the top of the the butternut squash, as well as the bulb with seeds and reserve for another use.
  • Peel the rest of the squash until you no longer see green. You should be left with bright orange flesh. Cut in half and being to spiralize until you're left with all noodles.
  • Heat the coconut oil and add the garlic powder and red onion cooking until soft.
  • Add the mushrooms and cook until water released and the mushrooms start to brown, season with salt and pepper to taste.
  • Meanwhile, melt the coconut oil in a separate pan over medium low heat. When it begins to bubble, add the squash noodles to the pan, tossing with tongs so the noodles get coated. Season with salt and pepper and cook noodles until they are al dente.
  • Combine mushroom and oinion mixture and serve.
Tried this recipe?Let us know how it was!

Breakfast

Smoked Salmon, Eggs & Mushrooms

Lots of flavours here with smoked salmon,eggs, mushrooms, cherry tomatoes and asparagus.
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Breakfast, Main Dish
Servings 1 person

Ingredients
  

  • 2 Eggs
  • 2 pieces smoked salmon
  • 6 stems Asparagus
  • 4 Mushrooms
  • 6 Tomatoes
  • 1 tbsn Coconut oil

Instructions
 

  • 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.
  • Once oil is melted put in the mushrooms, tomatoes and asparagus.
  • By now the water should be begining to boil, set your timer for 4/5 mins depending on how running you like your yolk.
  • Keep turning the mushrooms and asparagus until cooked through.
  • Take eggs off heat and run under cold water removing their shells, slice them length ways.
  • Place the mushrooms, tomatoes and asparagus on the plate adding the eggs and salmon last.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

Dinner

Chilli with cauliflower rice

Delicious healthy low carb version of a mexican favorite of mine.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine Mexican
Servings 4 People

Ingredients
  

  • 500g Lean mince meat Source your meat from a farmers market or butcher where its organic and free range.
  • 1 tin Tomatoes
  • 1 large Onion
  • 2 Red peppers
  • 1 knorr Beef stock jelly
  • 1/4 tsp Chill powder Less of more depending on how hot you like it.
  • 1 tablespoon Balsamic vinegar
  • 1 carrot grated
  • 1 large Cauliflower
  • 1 pot Total o% Greek yogurt
  • 1 Tablespoon Coconut oil
  • 1 tin Kidney beans

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

Lunch

Grilled watermelon and feta cheese salad

Deliciously juicy watermelon and feta salad, refreshingly perfect for the summer.
Prep Time 5 mins
Cook Time 6 mins
Total Time 11 mins
Course Main Dish
Cuisine Vegetarian
Servings 4 people

Ingredients
  

  • 1 Baby watermelon
  • 4 ounces Feta cheese
  • 1 handful fresh basil leaves
  • Balsamic drizzle

Instructions
 

  • Cut the watermelon into inch thick chucks.
  • Place under the grill it will takes approx 3 mins each side.
  • Cut off rind and cut into 1 inch cubes
  • Toss the watermelon in with the feta and torn basil leaves.
  • Finally add the balsamic drizzle.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

Breakfast

Sunday 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
  • 6 Asparagus
  • 4 Mushrooms
  • 1 Tomatoe
  • 2 slices Rye bread
  • 1 tablespoon Coconut oil

Instructions
 

  • 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.
  • Once oil is melted add in the mushrooms and asparagus.
  • 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.
  • Keep turning the mushrooms and asparagus until cooked through.
  • Take eggs off heat and run under cold water removing their shells. slice them length ways and place on top of rye bread.
  • Put the mushrooms and asparagus on the plate and you are good to go.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

Dinner

Roasted chicken and mediterranean vegtables

This is the easiest meal to make you literally just throw all the vegtables and garlic onto a baking tray and place the chicken on top. The easiest sunday roast ever!
Prep Time 5 mins
Total Time 1 hr 5 mins
Course Main Dish
Servings 2 people

Ingredients
  

  • 1 spatchcock chicken
  • 1 red onion sliced
  • 1 red pepper chop into inch squares
  • 1 yellow pepper chop into inch squares
  • 1 courgette sliced
  • 2 garlic gloves
  • 1 tablespoon Coconut oil

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

Snack

Summertime Superfood 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 apple remove core
  • 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

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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