Ingredients Butternut Squash(i) with Pesto 1 Butternut Squash Chicken breast (optional) Handful of sunflower seeds Pesto 1 bunch of parsley 2 bunches of basil 35 pine nuts pinch of himalayan crystal salt 60ml olive oil Method If you are opting to have a chicken breast start by grilling this with a little lemon juice. Next start making the pesto. Add all the ingredients to a food processor and whizz up. Spiralise the butternut squash, add this to a pan along with your pesto and cook for 5 mins on a medium heat. Place on a plate, sprinkle the sunflower seeds and add your chicken. Ingredients Baked Orange Salmon with Steamed Greens 1 Fillet of Salmon 1/2 Orange 1 Clove of Garlic Handful of coriander 1 Bok Choy Handful of Chard Tamari Soy Sauce Sunflower Seeds Method Preheat the oven at 180. Place the fillet in foil and squeeze the orange, place the garlic and tamari sauce inside, wrap up the foil and place in oven for 20 mins. Prepare the bok choy and chard, before the salmon is cooked steam for 5-8 mins. Place on the plate, followed by the salmon and a sprinkle a handful of sunflower seeds. Ingredients Chickpea and Spinach Curry with Cauliflower Rice 2 tbsp coconut oil 3 tbsp curry paste 2 onions 240g dried chickpeas, soaked, rinsed and drained 200g spinach 400ml hot vegetable stock 2 large handfuls of coriander 2 Cauliflowers Method Put the oil and the curry paste in a large pan and fry the onions, add a little water and steam fry for 5 mins. Add the chickpeas. Pour in the stock and stir. Bring to a boil, then cover and simmer over a gentle heat for around 30 minutes. In a food processor add the cauliflower and refine to a rice like form. Add the spinach to the pot and cook until it has wilted. Serve with a sprinkling of coriander. Ingredients Quinoa Salad 50g Quinoa Handful of kale 1 tbsp of sunflower seeds Handful of pomegranate 1/2 avocado Handful of parsley 1/2 Lime Flax seed oil 1/2 Sweet potato Method Chop the sweet potato and roast for 20-25 mins. Cook the quinoa for 20 mins. After they have cooked, start compiling the salad together. For the dressing mix the lime, flax seed oil and parsley together, drizzle over the salad. Ingredients Baked Sweet Potato with a Bean Salad - serves 4 2 Sweet potato 1 can of cannellini beans 1 can of black beans 1 can of pinto beans 1 tbsp apple cider vinegar 1 lemon 2 handfuls of parsley 2 stalks of celery 1/2 cucumber 1 onion 2 tbsp olive oil Method Bake the sweet potato at 200 degree for 30-40 mins. Drain and rinse the beans. Chop the parsley, celery, cucumber, onion and mix with the beans. Mix the apple cider vinegar and lemon together and pour over the beans. Stir well. Once the sweet potato has baked add 1/2 sweet potato and place the beans on top. Ingredients Butternut Squash & Lentil Stew with Brown Rice 1 Butternut Squash peeled & chopped 1 Cup of Lentils 1 Can of Black Beans 2 tsp Turmeric Ginger (as much or little as you can tolerate) 2 Garlic Cloves crushed & roughly chopped 2 Onions roughly chopped Cavolo Nero shredded Handful of cherry tomatoes Kale Shredded 1 Litre of Veg Stock 1 cup Brown Rice Method Chop, peel, shred all ingredients into a pan, add the veg stock and cover with a lid and cook for 45 mins-1 hour. When the stew is softening nicely, cook the brown rice, this will take about 20 minutes. Ingredients Chicken Avocado Salad 2 Handfuls of any green/mixed leaves Chicken breast (cooked & sliced) 1/2 Avocado 1 tsp flax seed oil 1 tsp of pine nuts 1/4 butternut squash 1/2 lemon Method If you are a on the go luncher then make sure you make this the night before. Preheat oven to 180. Peel and roast the butternut squash for 40-45 minutes. Squeeze had a lemon over your chicken breasts and cook for 30 minutes. Pile the leaves, pine nuts and avocado together. Once everything has cooked add to salad. Mix the rest of the lemon and flax seed oil together. Drizzle over your salad.