This recipe should allow 3 balls per day as the schedule mentions but you could make another batch mid week if needed!

½ cup of oats

½ cup of desiccated coconut

¼ cup of almonds

¼ cup almond butter

¼ cup of maple syrup / honey

¼ cup of matcha

METHOD

1) Place the almonds in a food processor until the almonds become a floury consistency

2) Add all of the other ingredients to the food processor bar the desiccated coconut and blend until the mixture becomes a thick, sticky mix you can roll into small balls

3) Once the mixture is ready, roll the mixture in to small balls and then roll each ball in the desiccated coconut.

You should get at least 7 brownies, most likely more out of this recipe!

1 tbsp of chia seeds

250 grams of all purpose flour

1 tsp of baking soda

1 pinch of sea salt

60 grams cacao powder

330 grams coconut sugar

100 milliliters almond milk

130 grams melted coconut oil

1 tbsp o rose extract (opsiynol)

METHOD

1) Preheat the oven to 170°C. Line a baking tin with baking parchment.

2) Place the chia seeds in a bowl with 4 tablespoons water, mix well then leave to one side for 10 minutes to thicken up.

3) Place the flour, baking soda, salt, cacao powder, coconut sugar and rose extract into a large bowl and mix well to remove any lumps. Next, add the almond milk, chia mixture and melted coconut oil and mix well for 5-6 minutes to ensure everything is well combined.

4) Pour the mixture into the lined tin. Bake for 25–30 minutes, until cooked through but still a little fudgy in the middle. Leave to cool in the tin for 10 minutes, then transfer to a wire rack, before cutting into brownies.

This recipe makes enough for 1 /2 portions - depending on how much you usually eat for breakfast, so you could make up to 5 portions by doubling / trippling the recipe and popping them in different jam jars!

½ cup of oats

1 tbsp o chia seeds

½ tsp of maple syrup

Pinch of sea salt

¼ cup of coconut yoghurt

⅔ cup of almond milk

1 apple

METHOD

1) Place all the ingredients bar the apple in to a small jam jar or tupperware and mix it all well.

2) Store it overnight in the fridge

3) When you’re ready to eat it, cut up an apple and top with the apple and a bit more maple syrup if you fancy!

This recipe makes eough for 3 smoothies so you could make 7 portions of this recipe and freeze them in different containers, puling them out the evening before to de-frost or make around 3/4 portions to keep in the fridge then make a fresh batch when needed.

1/4 cup of frozen blueberries

handful of spinach frozen if possible

1 tbsp of almond butter

1 cup of almond milk or any other milk of your choice

1 medjool date

1 banana

2 florets of frozen cauliflower

METHOD

1) Place all the ingredients in to a high speed blender and enjoy!

You may need to make another batch of this mid-week if you plan to have this as your lunch through-out the week. You can either decide to mix the salads and have both for lunch or just focus on one salad for one day and another for another.

1 butternut squash

1 tsp of olive oil

¼ tsp of cumin

¼ tsp of coriander

¼ tsp of cinnamon

¼ tsp of cayenne

6 cups of mixed leaf salad

1 cup of feta or vegan greek cheese

2 medjool dates

¼ cup of pomegranate seeds

METHOD

1) Preheat the oven to 200°c and line a large baking sheet with parchment paper. Place the butternut squash cubes on the sheet and drizzle with olive oil and pinches of sea salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 35 minutes, or until tender and browned around the edges.

2) In a small bowl, stir together the cumin, coriander, cinnamon and cayenne. Set aside.

3) Remove the butternut squash from the oven, let cool slightly, and, while warm, toss with the spice mixture.

4) Assemble the salad with the spring mix greens and half of the roasted squash. Drizzle with more olive oil, sea salt, lemon juice, feta, dates and pomegranates.

You may need to make another batch of this mid-week if you plan to have this as your lunch through-out the week. You can either decide to mix the salads and have both for lunch or just focus on one salad for one day and another for another.

1 1/2 cups of lentils

4 cups of water

4 tomatoes

1 big bunch of Parsley

1/3 Cup of red onion

1/4 Cup of mint

1 tsp of sea salt

1 tsp of cinnamon

3 tbsp of olive oil

1/4 cup of lemon juice

pepper to taste

METHOD

1) In a medium pot bring lentils and water to a boil. Turn down heat, cover and let simmer on med-low to low heat for 20-25 minutes, or until just tender. Strain and rinse with cold water until lentils are nice and cold.

2) While lentils are simmering. Finely dice tomatoes, onion, parsley and mint, and place in a medium sized bowl.

3) Toss in rinsed cold lentils and mix in olive oil, lemon juice,½ of the zest, sea salt, pepper and cinnamon. Mix. Adjust salt and lemon if necessary, and let the flavours meld for at least 10 minutes.

4) Top with feta either straight away and store in the fridge in an airtight container or even better, just top with feta the morning you’re ready to eat it.

This will need to be made fresh each time!

½ - 1 tsp of matcha

1 tsp of water

¼ cup of warm almond milk

optional - 1 tsp of maple syrup

METHOD

1) Place the matcha in a really small bowl and mix the mixture well with the water, getting rid of any lumps in the matcha

2) warm the almond milk with either a milk frother or saucepan

3) Mix the matcha and milk together and add the maple syrup last if you’d like to add it.

1 box / bag of oats

desiccated coconut

1 bag of chia seeds

1 big bag of almonds

4 cartons of almond milk - link here

3 almond butters - link here

1 maple syrup - link here

matcha - link here

all purpose flour

baking soda

sea salt

coconut oil

rose extract - link here

coconut yoghurt

1 bag of frozen spinach

1 bag of frozen blueberries

box of medjool dates

bananas

1 bag of frozen cauliflower

1 butternut squash

olive oil

cumin

coriander

cinnamon

cayenne

3 bag of mixed salad

feta / caws vegan

pomegranate seeds

bag of brown lentils

tomatoes

parsley

1 red onion

mint

bag o lemons

pepper

1 pack of apples