Breakfast

Quinoa Fruit Salad

Generous 2 cups/400g Quinoa Cooked & Chilled
1/4 cup/60ml Agave or Maple
1 cup/150g Frozen Berries
1 tbs Coconut Sugar
Handful Mixed Seeds

Topping

1 Mango, peeled & sliced
1 Kiwi, sliced
1 Orange, peeled & segmented
Handful Coconut Flakes
Handful Fresh Mint, chopped fine

Lunch

Vegetable Pasta

3 Courgette, Spiralized
Half Butternut Squash, Spiralized or peeled into ribbons
1 cup/160g of Cooked Chickpeas

Sauce

5 tbs Hummus
1/2 cup/120ml Almond Milk
Zest of 1 Lemon
Juice of 1/2 Lemon
Pinch Chilli Flakes
Pinch Seasoning 

Serve With

Halved Cherry Tomatoes
4 handfuls Spinach
1 cup/150g Nuts
Half a Red Cabbage, shredded

Dinner 

Spanish 1 Pot Stew

1 tbs Rapeseed Oil
1 Red Onion, sliced
3 Cloves of Garlic, minced
1 Stick Celery, chopped roughly
1 Red Pepper, cubed
Half a Butternut Squash, peeled & cubed
2 Potatoes, peeled, cubed
Half a head of Cauliflower, cut into florets
4 tbs Sweet Smoked Paprika
2 tsp Cayenne Pepper
1 Lemon
1 Bay Leaf
1 cup/200g Red Split Lentils, rinsed
2 tins Chopped Tomatoes
1 cup/240ml Vegetable Stock
Pinch Salt & Pepper

Serve with

Blanched Kale & Broccoli, blanched
Handful Mixed Seeds
Fresh Thyme leaves

Sweet Treat

Energy Balls

2 cups/350g Pitted Dates
4 tbs Raw Cacao Powder
Zest of 1 Orange
Juice of Half an Orange Juice
1 cup/75g Desiccated Coconut, to coat

Snacks

Banana’s
Watermelon

Method

See my below video for the instructions.

Note – Store the meals in your fridge and consume with in 4 days.

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