BREAKFAST BERRY SMOOTHIE
Blend a portion of berries with a chunk of cucumber, a small handful of spinach, 1tbsp flaxseeds, almond milk and a scoop of dairyfree protein.
EGGS WITH AVOCADO
Slice half an avocado and serve with two poached or scrambled free-range eggs and a grilled tomato or peppers.
HEALTHY COOKED BREAKFAST
Grill one Quorn or venison sausage (half a protein portion), two large flat mushrooms and two halved plum tomatoes. Serve with one free-range poached egg (half a protein portion).
KING PRAWN STIR-FRY
Cook chopped garlic, ginger and chilli in a wok with coconut butter. Add beansprouts and chopped peppers, red onion and mushrooms. When veg is almost cooked, add raw king prawns along with 1tbsp sesame oil and soy sauce for flavouring. Serve once the prawns are cooked through.
THAI GREEN CURRY
Make with quality Thai curry paste, coconut milk, protein such as king prawns or organic chicken, and vegetables.
BAKED FISH FILLET
Top a white fish fillet, such as cod, haddock or pollock, with pesto or tomatoes. Bake in a tin foil parcel and serve with steamed greens, tomatoes and a slice of lemon.
In a bowl, blend paprika, cumin, cayenne pepper and dried sage. Coat a chicken breast in olive oil and cover in the mixed spices. Place on a baking tray and cook in oven. Serve with roasted veg.
Cook lean minced beef or Quorn mince in a pan with chopped onion, garlic, garlic powder, dried oregano, cayenne pepper, salt and pepper. Add some tinned tomatoes. Simmer gently until the meat has cooked. Serve taco-style in iceberg or romaine lettuce leaves.
• Half an avocado • Vegetable crudités – cucumber/carrot/pepper/ celery sticks – with guacamole
• 1 palmful of unroasted, unsalted nuts and a piece of fruit
• 1 small tub of plain coconut milk yoghurt with a handful of berries
• 1 small apple, sliced, spread with 1tbsp almond butter