Prep time – 15 minsCook time – 15minsServes 4 persons


  • 2 red, yellow or orange peppers
  • 1 large onion, 4 leeks or a bundle of spring onions
  • 1 handful of other seasonal veg e.g.chard or spring greens, courgette or fried squash.
  • 1tsp. coconut oil
  • Sea salt and freshly ground black pepper
  • Juice of 1 lemon or 2 limes
  • 1 tsp. cumin seeds
  • 1 tsp. paprika
  • A pinch of chilli powder
  • A handful of fresh summer herbs (coriander, chives, chevil, parsley).
  • Tortilla wraps (can use gluten free or could use Romaine lettuce leaves instead).
  • Grated cheddar and/or natural Greek organic yoghurt to serve.
  • Salsa or diced tomatoes to serve.
  • Optional left over cooked meat, chicken or prawns.


  • Slice peppers and remove stems and seeds
  • Heat a large frying pan so it is hot, gloss the veg with melted oil
  • Season with salt and pepper and add a spritz of citrus juice
  • And sizzle the veg in a hot pan for a few minutes
  • Stir often
  • When the veg has a little colour add the spices and more coconut oil if required.
  • Add any cooked meat if using now
  • Add fresh squeeze of citrus juice
  • Taste add more spices, and season as required
  • Scatter herbs over
  • Bundle into warm tortilla wraps
  • Serve with salsa, fresh dice tomatoes, dollop of natural yoghurt and/or a scattering of cheese.


  • Fajitas are versatile use any vegetables that you find in the fridge.
  • Good with left over chick, pork or steak.
  • Nice as a vegetable side dish.

Salad Jars

This is my most favourite and most frequent lunch, especially for work.
It can be made 1-2 days in advance and picked out of the fridge on the way to work.
Choose a large jam or pickle jar as a storage vessel, ensure the top seals well if you are putting dressing at the base.

1) Dressing – choose from

  • 2 tbsp. of olive oil mixed with 1 tbsp. balsamic vinegar
  • 1 tbsp. od avocado oil mixed with 2 tbsp. lemon juice and ½ crushed garlic clove.
  • 1 tbsp. olive oil mixed with 2 tbsp. lemon juice and pinch salt.
  • 2 tbsp. olive oil mixed with 1 tbsp. apple cider vinegar and 1 tsp. mustard.

Put at the base of the salad jar or alternatively carry in a separate container and add to the salad before serving.

2) Filling vegetables – choose one, or a combination

  • 100g roasted sweet potato
  • 100g avocado
  • 100g roasted cauliflower
  • 100g chopped grated beetroot.

Place in the jar on top of the dressing

3) Raw vegetables – use a combination, or just your favourites.

  • 150g grated carrot
  • 150g chopped cherry tomatoes
  • ½ red or yellow pepper
  • 6-8 slices cucumber

Add this as the next layer into the salad jar

4) Protein – pick one from

  • 150g cooked quinoa
  • 150g poached chicken breast
  • 150g smoked mackerel
  • 1 boiled eggs, sliced.

Add to the jar as the 4th layer

5) Salad leaves

  • 2-3 handfuls rocket
  • 2-3 handfuls watercress
  • 2-3 handfuls mixed salad leaves

Add to the top of the jar, this will keep the leaves fresh.

Optional Topping – pick from one.

  • 1 tbsp. sunflower seeds
  • 1 tbsp. chia seeds
  • 1tsp chilli flakes
  • 1tsp almond flakes



  • you can vary the ingredients as much a possible, but protein and vegetables should form the main ingredient.
  • Olives are a good addition.

Carrot and Almond Soup

Serves 4


  • 6 carrots, chopped
  • 1 sweet potato, peeled and chopped
  • 1 stick celery, sliced
  • 1 onion or leek, sliced
  • 1 clove garlic, crushed
  • Small bunch coriander, chopped
  • Sea salt
  • Freshly ground black pepper.
  • 1-1.5L vegetable or chicken stock (or bone broth)
  • 100g ground almonds


  • Place all vegetables into a large pan and cover with stock
  • Add coriander and garlic and season with salt and pepper
  • Simmer until vegetables are tender.
  • Blend together until smooth
  • Check seasoning.
  • Add ground almonds and stir through the soup.
  • Serve in warmed bowls.

Turkey Burgers

Serves 4
Prep 10minutes
Cook 25minutes


  • 500g turkey mince
  • 3cm fresh ginger, peeled and grated
  • 1 garlic clove, crushed
  • 1 red chilli
  • 25g fresh coriander, finely chopped
  • 25g fresh mint, finely chopped
  • 2 spring onions, finely chopped
  • 2tbsp coconut oil

To serve

  • Large lettuce leaves to serve
  • 2 spring onions to serve

Cucumber yoghurt dressing

  • 200mg organic natural Greek yoghurt
  • ½ cucumber grated
  • Zest of half lemon

Sweet potato wedges

  • 800g sweet potatoes or 1 per person, chopped into wedges
  • 1-2 tbsp coconut oil


  • Preheat oven to 200’C/108’C fan/ Gas 6
  • Mix all the burger ingredients together, except the oil
  • Add salt and pepper (may need about ½ tsp salt)
  • Mix well with hands and then shape into 4 patties
  • Set aside
  • Heat coconut oil in a baking tray, place sweet potatoes, season and toss in oil
  • Cook for 20 mins
  • Add 2 tbsp coconut oil to non stick pan and heat on medium heat
  • Fry burgers for 5 minutes on each side, until golden
  • Remove and add to ove pan with wedges to cook for 5 mins more
  • Make yoghurt dressing by mixing all the ingredients together
  • Place a burger on 1-2 lettuce leaves, add a dollop of yoghurt and sprinkle with spring onions.
  • Add a side of potato wedges.


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