Breakfast:

Chocolate, banana and almond smoothie (1 portion)

Prep time: 10 minutes
Cook time: N/A
Skill level: Easy

Ingredients:
1 cup unsweetened almond milk
1 cup ice
1 frozen sliced banana
1 tablespoon almond butter
2 teaspoon cocoa powder
1 teaspoon vanilla extract

Equipment needed:
Measuring cups and spoons, blender and a mason jar

Method:
To avoid lumps and ensure proper blending place the dates and the sliced frozen banana in the blender, followed by the almond butter, cocoa powder and vanilla extract. Top with almond milk and ice. Blend on high for 30-45 seconds and serve in a mason jar or glass.

Strawberry, spinach and banana smoothie (2 portions)

Prep time: 5 minutes
Cook time: N/A
Skill level: Easy

Ingredients (for one smoothie as these are best made to order):
1 banana (frozen is best)
1 handful of raw spinach
1 cup almond milk
1/2 cup frozen strawberries
1/2 lemon juiced

Equipment needed:
Measuring cups and spoons, a blender and a mason jar

Method:
Place all ingredients in a stand up blender and purée for one minute, serve immediately.

Banana and egg pancakes with strawberry compote (2 portions)

Prep time: 10 minutes
Cook time:10 minutes
Skill level:Easy

Ingredients:
2 eggs
1 banana
1 cup fresh or frozen strawberries
1 tablespoons water
1 teaspoon chia seeds
2 teaspoons coconut oil

Equipment needed:
Measuring cups and spoons, a non-stick pan, sauce pan, a spatula and a blender

Method:
In a blender puree the banana and eggs until smooth. Heat a medium sized non-stick plan over medium-high heat for 2-3 minutes or until hot. Add 1/2 of your coconut oil to the pan and let sit for 30 seconds to heat up. Pour in the batter slowly and make 4-6 pancakes per pan. They should be about the size of a soup can. Once browned on both sides transfer to a plate and set aside.

In a small sauce pan add the strawberries, water and chia seeds. Cook over medium heat for 5 minutes or until the berries have broken down and the sauce has thickened.

Spoon the strawberry compote over the pancakes and serve.

Poached eggs, wilted spinach, tomatoes and avocado (2 portions)

Prep time: 10 minutes
Cook time: 5 minutes
Skill level: Easy

Ingredients (2 portions):
4 free range eggs
1/2 bag baby spinach
2 vine tomatoes
1 avocado
1 tablespoon white vinegar
Salt and pepper to taste

Equipment needed:
Measuring spoons, a pot, slotted spoon, knife, cutting board and a sauté pan

Method:
Poach eggs in water containing white vinegar for 3-4 minutes or to desired doneness. Slightly wilt spinach in a pan with a splash of water and season with salt and pepper to taste. Slice the tomatoes and avocado and season them as well. When eggs are poached plate with the avocado and tomato and enjoy.

Entrees:

Pesto veggie bowl (4 portions)

Prep time: 20 minutes
Cook time: 20 minutes
Skill level: Easy

Ingredients:
2 zucchini
1 red onion
1/2 bag carrots
1/2 pack cherry tomatoes
1 can black beans
1 jar basil pesto
2 tablespoon olive oil
Salt and pepper to taste

Equipment needed:
Measuring spoons, spiralizer or grater, baking sheet, knife and a cutting board

Method:
Preheat the oven to 375°. Peel and chop carrots and onion into 1/2" pieces and place on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper and roast in the oven for 20 minutes.

While the carrots and onions are roasting, spiralize the zucchinis and slice the tomatoes in half. Divide all items into four portions and dress the zucchini noodles with basil pesto. Layer in bowls starting with the zucchini noodles, beans and the remaining veggies on top.

Grilled chicken with stir-fried veggies (4 portions)

Prep time: 20 minutes
Cook time: 20 minutes
Skill level: Easy

Ingredients:
2 boneless skinless chicken breasts
3 bell peppers
1 head green cabbage
1 package sliced mushrooms
1 head celery
4 cloves garlic
1 thumb sized piece ginger
1/2 bag carrots
1/4 cup soy sauce
3 tablespoon sesame oil or olive oil
1/4 cup apple cider vinegar
Salt and pepper to taste

Equipment needed:
Measuring cups and spoons, grill pan or barbecue, knife, cutting board and a wok or large skillet

Method:
Drizzle the chicken breast with 1 tablespoon of oil and season liberally with salt and pepper. Grill for 4-6 minutes per side, or until internal temperature of 165° has been reached. Let cool, slice into strips and set aside.

Chop all vegetables into thin strips 1/2" thick. Mince the garlic and ginger.

In a wok or large sauté pan over high heat, add the remaining 2 tablespoons of oil, once oil is hot sauté all vegetables including garlic and ginger for 4-5 minutes until slightly softened then add soy sauce and let cook for one more minute.

Divide contents of the wok into 4 containers and then top with 1/2 of a sliced chicken breast each.

Flank steak with sweet potato, beans and carrots (3 portions)

Prep time: 10 minutes
Cook time: 60 minutes
Skill level: Easy

Ingredients:
1 lb flank steak
3 medium sweet potatoes
1lb bag frozen green beans and carrots
1 tablespoon olive oil
1 tablespoon steak spice
Salt and pepper to taste

Equipment needed:
Measuring spoons, barbeque or grill pan, baking sheet, steamer pot with water, knife and chopping board

Method:
Preheat the oven to 375°. Bake sweet potatoes for 60 minutes or until soft, cool slightly and peel.

Season the flank steak with oil and steak spice and then grill over medium-high heat to desired doneness. Let rest then thinly slice.

Blanche or steam the green beans and carrots until tender. Season with salt and pepper to taste.

To plate divide everything into three equal portions.

Garden salad (3 portions)

Prep time: 15 minutes
Cook time: N/A
Skill level: Easy

Ingredients:
3 romaine lettuce hearts
1/2 bag baby spinach
1/2 pack cherry tomatoes
1/2 head purple cabbage
3 tablespoons pumpkin seeds
Dressing: 
6 tablespoons olive oil
3 tablespoons apple cider vinegar
1 tablespoons dijon mustard
Salt and pepper to taste

Equipment needed:
Measuring cups and spoons, knife, cutting board and a salad spinner

Method:
Wash, cut and dry the romaine lettuce, shredded cabbage and cut tomatoes in half. Divide the veggies into three portions and top with 1 tablespoon pumpkin seeds per salad. Mix the dressing in a mason jar and toss the salads to order.