Lunch

120 g raw butternut, peeled and cubed, 3 tsp olive oil, 1/8 tsp ground coriander, 1/8 tsp ground

1 Tbsp dijon mustard, 2 tsp balsamic vinegar, 1 tsp chopped fresh rosemary, 2 cloves garlic,

2 Tbsp olive oil, 2 cloves of garlic, minced, 1 Tbsp fresh rosemary leaves, 2 400 g cans of

1 pie crust or dough of choice, 4 large eggs, 2 egg whites, 3/4 c milk, 1/4 c greek yoghurt,

2 tsp coconut oil, 1 chicken breast, grilled and cut into strips, 1/4 head broccoli, cut into

1/2 Tbsp oil of choice, 150 g leftover lamb, 3 small zucchini, sliced ( or 1 large), 1/2 a

35 g low fat cream cheese, 2 heaped Tbsp wholegrain flour, 1 egg, 1 tsp olive oil, 1/2 shallot,

1 c all purpose flour, 2 eggs, 1/2 c milk, 1 c water, 1/4 tsp salt, 2 Tbsp melted butter

4 large skinnless chicken breasts, cut into slices, Cajun spice rub (see my previous recipe),

2 spring onions, sliced, 250 g lean beef, cut into strips, 200 g broccoli, cut into florets,

Sauce ratio's, 5 parts soy sauce, 1 part rice vinegar, 1 part honey, Minced garlic to taste,

4 boneless, skinless chicken breasts, 1-2 tsp basil pesto per chicken breast, 1-2 Tbsp cream

4 cooked and shredded chicken breasts, 1 head of lettuce, Cherry tomatoes, halved, 1/2 red

Olive oil, 2 medium cooked potatoes, 400 g cooked fish of choice (I used hake), 1/2 red onion,

4 tsp vegetable oil (or any flavourless oil), 500 g boneless, skinless chicken breasts or thighs,