4oz Rump Steak
3-4 spears Asparagus
½ Head broccoli
8-10 Snap peas
1 clove garlic
Rub the steak with salt and black pepper. Heat a tablespoon of olive oil in a pan on medium to high heat and add steak and cook for 3-6 minutes depending on your preference. In another pan heat a teaspoon of olive oil and add garlic, throw in the vegetables and cook until brightly coloured.
1 can tuna
Finely chop the onion and add to the tuna with a squeeze of lemon juice and a sprinkle of black pepper. Lay out 3 -4 lettuce leaves and spoon out the tuna into each and serve like a taco.
4 oz Salmon/Tilapia
½ Head of broccoli
3-4 Spears asparagus
2 Clove garlic
Rub the garlic over the salmon or tilapia and lightly sprinkle cayenne pepper over it.
Heat olive oil in a pan on medium to high heat and add salmon, cook on each side for approx 4minutes until it is cooked through.
Heat olive oil in a pan on medium to high heat add the second clove of garlic and stir for 1 minute throw in the onion rings broccoli and asparagus and sprinkle some black pepper over.
1 handful Spinach
1 handful Kale
Wash and chop kale and spinach finely. Chop cucumbers and tomatoes.
Add 2 eggs to boiling water for 10 minutes, peel and slice over salad. Squeeze lemon juice over salad with a sprinkle of black pepper.
1 Chicken Breast
1 clove fresh garlic
Half a head of broccoli
Score the chicken breast, rub the garlic into the chicken and sprinkle with black pepper.
Heat 2 teaspoons of olive oil in a pan at medium heat. Add the chicken breast to the pan with the onions and cook on one side for approx 6-7 minutes and then flip, cook until the breast is no longer pink inside. Add the broccoli and carrots and squeeze lemon juice over them and cook for another 2 minutes until the veggies are brightly coloured.