Fried eggs and steamed spinach

INGREDIENTS

• 2 Cups baby spinach

• 1 Tbsp water

• 1 tsp sea salt and black pepper (to taste)

• 1 tsp coconut oil

• 2 eggs

METHOD

1. Heat a pan over medium heat and add spinach and water. Stir just until wilted, then remove from heat. Season with sea salt, pepper and ghee. Transfer to a plate.

2. In the same pan, cook your eggs. Season with sea salt and pepper.

3. Plate the spinach with eggs. Enjoy!

Kale and red pepper fritata

This frittata is a dairy-free and gluten-free option, either to make your morning meal fast and easy for when you are on the go, or to feed a group of people for weekend brunch.

INGREDIENTS - SERVES 4

• 8 eggs

• 1/2 unsweetened almond milk

• 1/2 tsp sea salt

• 1/2 tsp black pepper

• 1 Tbsp Extra Virgin Olive Oil

• 2 Cups kale leaves (chopped)

• 1 Red pepper (chopped)

• 1 Cup cherry tomatoes (halved)

METHOD

Preheat oven to 400°F (204°C).

1. Whisk the eggs, almond milk, salt and pepper together in a mixing bowl. Set aside.

2. Heat the oil in a cast iron skillet over medium heat. Add the kale, pepper, and tomatoes. Cook for 5 to 7 minutes, or until the kale is wilted and peppers are tender.

3. Pour the whisked eggs into the pan with the vegetables and let the eggs begin to set for about 30 seconds, before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the eggs have set.

4. Remove the skillet from the oven and let sit for about 5 minutes before cutting into wedges. Serve and enjoy!

Green Monster Smoothie

We are always struggling to find new ways to eat our greens, so here’s a fast and easy way to start the day off with a healthy dose. If you’re new to the green smoothie world, I suggest you start off by adding baby spinach because of its a gentler taste but I encourage you to experiment with kale, romaine or other leafy greens too.

INGREDIENTS

• 1 Cup almond milk

• 1 Cup spinach or kale

• 1 frozen banana

• 2-3 ice cubes

• 1 Tbsp almond butter

• 1 Tbsp chia seeds

• vanilla and cinnamon to taste

METHOD

Blend all ingredients in a high powered blender until smooth.

Baked Eggs in Avocado

This is a signature dish for Joe Wicks, when I first saw it I was reluctant to give it a go but I’m sure glad I took the plunge. It contains a fantastic amount of healthy fats and takes no time at all to whip up.

INGREDIENTS

• 1 ripe avocado

• 2 eggs

• salt and pepper to taste

METHOD

Cut your avocado in half, remove the stone and scoop out a section of flesh from each avocado to allow room for the egg. Save the leftover avocado to eat on the side.

Crack an egg into each avocado half, season with salt and pepper and place on a microwavable plate. Cook the eggs in 30 second bursts for roughly 2 minutes. Once the whites are firm and the yolk is running, set aside to cool for 1 minute.

Serve the baked eggs and leftover avocado and season to