• Eggs scrambled with onion and kale served with half an avocado
  • Or baked eggs
  • Or courgette/seed pancakes with avocado salsa + bacon
  • Fruit: half a punnet of raspberries or an apple


  • Soft boiled eggs + grilled asparagus to dip
  • Or baked sweet potato with ham + grated carrot/celeriac/paleo coleslaw + salad + avocado or tuna + paleo mayo


  • Main: Pork medallions with homemade apple sauce (no added sugar) and roasted veg (using your pork tenderloin left from last week)
  • Pudding: Half a melon


Optional: Make Courgette, Tomato and Bacon Slice to have for lunches this week (recipe below).

Baked Eggs – 20 minutes to prepare

Ingredients (serves 2):

  • 2 large handfuls of spinach
  • 2 chopped tomatoes
  • 2 eggs
  • 2 rashers of bacon


  1. Preheat the oven to 200 degrees Celsius/180 fan/Gas Mark 6.
  2. Place the spinach in a colander or sieve and pour over boiling water to wilt it. Squeeze out the excess water using the back of a spoon and then place the spinach in the bottom of two ramekins.
  3. Place the chopped tomatoes on top of the spinach. Season well.
  4. Make a bit of a well on top of the spinach and tomatoes and crack an egg into each ramekin.
  5. Using scissors, spin the bacon into small pieces and scatter over each ramekin.
  6. Bake in the oven for 12-15 minutes, depending on how you like your egg cooked.


  • Add chopped ham in with the tomatoes instead of using bacon on top.
  • Instead of using bacon, fry some chopped cooking chorizo in a little olive oil and then mix in with the tomatoes and some chilli flakes.
  • Use shredded ham hock underneath the eggs and drizzle the eggs with a little truffle oil before serving.


Courgette pancakes – 5-10 minutes to prepare

Serves 2


  • 1 courgette, grated (you can also swap this for carrot or use a mixture of both)
  • Optional: 1 chopped spring onion
  • 1 egg
  • 1 tbsp. coconut flour
  • Salt and pepper
  • Optional: 1 tbsp. chopped mixed seeds (sunflower, sesame, pumpkin etc.)


  1. Add all the ingredients to a bowl and beat together.
  2. Heat some olive oil in a frying pan.
  3. Add about 1 tbsp. of the mixture to the pan per pancake, fry for a couple of minutes until golden brown on the bottom. Flip and cook on the other side.
  4. Serve with bacon, ham or chopped tomatoes and avocado. Sometimes I finely chop some ham and add it to the mixture before frying.