• Scrambled eggs + ham, half an avocado
  • Or green smoothie – spinach + lime juice + banana or mango + avocado + optional soaked cashew nuts
  • Or coconut bircher muesli
  • Fruit: half a punnet of blueberries


  • Crudités with guacamole or paleo hummus + ham/chicken/turkey
  • Or any salad with


  • Green leaves, tomatoes, cucumber, radish, peppers, carrot


  • Chicken, turkey, tuna, salmon, prawns, ham, boiled eggs


  • Avocado, olives, dressing


  • Main: Moroccan chicken stew in slow cooker or in a pan served with greens using leftover roast chicken
  • Or Mexican-inspired chicken with guacamole, sweet potato wedges and salad using leftover roast chicken
  • Pudding: Half a melon


Green Smoothie – 5 minutes to prepare


  • Large handful of spinach
  • Freshly squeezed lime juice
  • Half a banana
  • Slice of mango
  • Half an avocado
  • Optional handful of soaked cashew nuts


Blend all the ingredients thoroughly and serve!

Coconut Bircher Muesli – leave to soak overnight

Ingredients (serves 1):

  • ½ mug desiccated coconut
  • Handful of goji berries
  • Handful of mixed seeds
  • Other dried fruit such as sultanas or raisins (optional)
  • Roughly 1/2 tin (200ml) of full-fat additive-free coconut milk (or nut milk)
  • 1 apple
  • Mixed berries
  • Chopped nuts


  1. Place the dessicated coconut, goji berries and seeds (plus any other dried fruit if you are using) in a bowl and just cover with milk (coconut or nut milk). Leave in the fridge overnight.
  2. In the morning, grate an apple and stir into the bowl. Place into serving bowls, adding a little more coconut milk or nut milk if the consistency is too dry.
  3. Top with mixed berries and chopped nuts.

 Moroccan Chicken Stew with Lemon and Olives 

Serves 2


  • Cooking fat of your choice
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 5cm piece fresh ginger, finely grated
  • 1/2 tsp turmeric powder
  • 2 skinless chicken breasts or skinless, boneless chicken thighs, chopped into chunks
  • 1 small cinnamon stick
  • 300ml stock, hot, preferably homemade
  • Grated zest and juice of 1 small lemon and 1 extra lemon cut into slices
  • Handful each fresh mint and fresh flat-leaf parsley, finely chopped
  • 25g small black or green olives


  1. Heat the fat in a large pan. Add the onion and a pinch of salt and cook, stirring occasionally, for 5 minutes, until softened.
  2. Add most of the crushed garlic (reserving a teaspoon), ginger and turmeric and cook, stirring, for 1 minute. Add the chicken, cinnamon, stock, lemon juice and lemon slices.
  3. Season, bring to a simmer and cook, uncovered, for 20 minutes or until the chicken is tender.
  4. Meanwhile, mix together the remaining garlic, lemon zest, mint and parsley to make a gremolata (a classic fresh herb flavouring). Set aside.
  5. Lift the cooked chicken onto a plate with a slotted spoon. Cover to keep hot. Increase the heat and boil the sauce for 10 minutes or until reduced by about half and well-flavoured.
  6. Return the chicken to the pan along with the olives and gremolata, and stir.
  7. Serve with cauliflower rice or mash and greens such as wilted spinach.