Serves 6

For the chicken: 

2 tbsp. cornflour 

1 tbsp. salt 

1 tsp. ground cumin 

1 tsp. paprika 

1 tsp. turmeric 

½ tsp. ground cloves 

1 tbsp. cayenne pepper 

1 tsp. ground cinnamon 

2 tbsp. olive oil 

1.6 lbs. (750g) chicken thighs, boneless, skinless 

For the salad: 

1 broccoli, chopped 

1 cup (230g) Greek yogurt 

1 tbsp. Dijon mustard 

1 tsp. salt 

2 tbsp. parsley, chopped 

What you need to do

Preheat the oven to 360°F (180°C). Grease a loaf tin.  

Mix together the cornflour, salt, cumin, paprika, turmeric, cloves, cayenne pepper and cinnamon. 

Place the oil in a large bowl, then add the chicken and stir until covered. Add the spice mix and stir to coat the chicken. 

Layer the pieces of spiced chicken into the loaf tin and press down, then place the tin into the oven and bake for 40 minutes. 

In the meantime, make the broccoli salad. Place the broccoli in a large bowl. Make the salad dressing by combining the yogurt, Dijon mustard, salt, and parsley together. Pour the salad dressing over the broccoli, mix well and set aside. 

Once the chicken has cooked, take it out from the oven and set it aside to rest for 10 minutes. Now remove the chicken from the loaf tin and slice. Serve immediately with the broccoli salad.

Prep Cook Kcal

15 mins 40 mins 272

Serves 4

1.3 lb. (600g) salmon, 4 fillets

Marinade:

3 tbsp. honey

3 tbsp. lime juice

3 tbsp. soy sauce

1 tbsp. olive oil

3 tbsp. ginger, grated

2 garlic cloves, crushed

Pineapple rice:

⅔ cup (150g) rice

¾ cup (200g) sweetcorn

1 ¼ cups (250g) pineapple, chopped

1 ⅓ cup (200g) cucumber, chopped

1 lime, juiced

2 tbsp. honey

½ cup coriander leaves (or mint)

What you need to do

Slice the skin off of the salmon fillets and discard. Rinse salmon fillets and dry.

Mix the ingredients of the marinade and coat the pieces of salmon. Place in a casserole and marinate for about 1 hour.

Cook the rice in lightly salted water, then spread on a large plate to cool.

Drain the sweetcorn and add to the rice. Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the salad bowl and season with a pinch of salt, lime juice and honey. Add coriander leaves (or mint) and mix well.

Preheat the oven to 410°F (210°C). Bake the marinated salmon for 18 minutes, until cooked throughout.

Serve salmon with the prepared pineapple rice.

Prep Cook Kcal

1.05 hrs 35 mins 643

Serves 4

10.5 oz. (300g) gluten-free fusilli 

14 oz. (400g) green beans

8.4 oz. (240g) tuna in water, drained (2 tins)

1 oz. (30g) roasted almonds, chopped

4.5 oz. (130g) green pesto

What you need to do

Cook the pasta according to the instructions on the packaging. 

In the meantime, halve the beans and also cook for about 5 minutes, then drain. 

Meanwhile, let the tuna drain and chop the almonds coarsely. 

Drain the pasta and mix with the pesto and green beans. Divide the pasta between bowls and scatter the tuna over it. Garnish with the almonds to serve. Season with pepper.

Prep Cook Kcal

10 mins 10 mins 512

Serves 4

1 tbsp. coconut oil

4 boneless skinless chicken thighs

1 medium white onion, chopped

3 garlic cloves, finely chopped

3 ⅓ cups (250g) mushrooms, sliced

1 tsp. dried oregano

1 tsp. dried rosemary

½ cup (125ml) chicken stock

⅞ cup (200ml) canned coconut milk

1 tbsp. fresh parsley, chopped

What you need to do

Heat the coconut oil in a large pan.

Season the chicken thighs with salt and pepper, then sear the chicken thighs until browned (about 5 minutes on each side). Once browned transfer onto a plate and cover with tin foil.

To the same pan, add the onion and garlic and sauté for 5 minutes. Next, add in the mushrooms and cook for another 3 minutes.

Add in the spices and season with salt and pepper to taste, and return the chicken to the pan.

Pour in the chicken stock and mix well. Next, add in the coconut milk, reduce the heat and leave to simmer for 15 minutes.

Taste for seasoning, sprinkle fresh parsley, and serve.

Serve with Rice/or Seasonal Veg

Prep Cook Kcal

10 mins 25 mins 286

Serves 4

12 oz. (340g) round beef, trimmed

4 tsp. plus 3 tbsp. soy sauce

1 tbsp. rice wine

3 tsp. buckwheat flour

2 tsp. coconut oil

1 large onion, sliced into strips

1 red bell pepper, sliced into strips

½ tsp. black pepper

crushed red pepper flakes, to taste

What you need to do

Slice the beef into thin slices. Place in a bowl and add 4 tsp. of soy sauce, 1 tablespoon of rice wine, 1 teaspoon of buckwheat flour, and season with freshly ground black pepper.

In a small bowl, mix 3 tablespoons of soy sauce, 1 tablespoon of water, and 2 teaspoons of buckwheat flour, then set aside.

Heat 1 teaspoon of oil in a pan on high heat. Add the beef and cook for around 20 seconds letting the beef brown. Next, stir the meat, cooking another 2 minutes, and transfer onto a plate.

Add the remaining 1 teaspoon of oil to the pan, add the peppers and onions and cook for about 4-5 minutes. Place the beef back into the pan, and add the prepared sauce and red pepper flakes (optional). Stir fry for about 30-60 seconds on medium heat until slightly thickened.

Serve with rice (not included in nutrition info per serving).

Store in the fridge for up to 4 days.

Prep Cook Kcal

5 mins 10 mins 187

Serves 4

14.1 oz. (400g) chicken breasts

1 tbsp. coconut oil

1 red onion, sliced

1 cup (250g) eggplant, cubed

1 can 14.5 oz. (400g) chopped tomatoes

1 cup (100g) sun-dried tomatoes, drained, chopped

¼ cup (50g) olives, sliced

2 handfuls basil, chopped

salt & pepper

What you need to do

Cut the chicken breasts into bite-size chunks. Heat the coconut oil in a pan and fry the chicken until browned and cooked throughout.

Add in the onion and eggplant and cook for another 2-3 minutes until the onion is soft. Then add the chopped tomatoes and reduce the heat. Cover and simmer for 10 minutes.

Once eggplant is soft add the sun-dried tomatoes, olives, and basil. Season with salt and pepper.

Serve garnished with fresh basil and rice or pasta.

Prep Cook Kcal

10 mins 25 mins 260