Meal Plan 1
Breakfast: Green Smoothie (blend half a fresh pineapple with 1 handful of fresh spinach and ¼ cup of water until very smooth)
Snack: Macadamia nuts
Lunch: Chicken Salad  Sandwich (Lettuce, rocket, cucumber, strips of chicken breast, olive oil and a pinch of sea salt on granary bread)
Dinner: Wholegrain rice with chickpeas and vegetable stir-fry (stir-fry onions, broccoli, cabbage, cooked chickpeas and bean sprouts) served with a small green salad (lettuce, grated Brussels sprouts, sliced cucumbers, dressed with lemon juice, olive oil and a pinch of sea salt)

Meal Plan 2
Breakfast: Full fat organic yoghurt, ground flaxseed and pumpkin seed and berries
Snack: Pecans nuts
Lunch :  Green Salad  Sandwich (Lettuce, rocket, cucumber, soaked sunflower seeds, olive oil and a pinch of sea salt on rye bread)
Dinner:  Chickpea & Pumpkin stew (stew chickpeas in coconut milk with pumpkin, onion, garlic, broccoli, sea salt & cumin) served with wholegrain pasta

Meal Plan 3
Breakfast: Green Smoothie (blend the flesh of large mango with 1 handful of fresh spinach and ¼ cup of water until very smooth)
Snack: Almonds
Lunch: Pasta & Bean Salad – wholegrain pasta, black eye peas, sliced
Lettuce, finely chopped broccoli, spring onions, grated carrot, all dressed with olive oil, sea salt and lemon juice
Dinner: Coconut Lentils & Brown Rice with spinach and rocket leaf salad (Red lentils boiled in coconut milk with curry powder, jeera, olive oil, crushed garlic & sea salt)

Meal Plan 4
Breakfast: 1 whole cantaloupe or honey dew melon
Lunch: Mediterranean pitas – 2 wholemeal pitta bread filled with humus, 2 falafel each, rocket leaves, alfalfa sprouts & Parsley
Dinner: Lentil & Barley soup (pearl barley, green lentils, carrots, spring greens, green beans, sea salt and olive oil)

Meal Plan 5
Breakfast: Green Smoothie (blend the juice of 1 orange, 1 banana and 1 handful of fresh spinach with ¼ cup of water until very smooth)
Lunch: Kale and broccoli salad (very, very finely chop a big handful of kale and broccoli or pulse in a food processor until finely chopped, massage in a little olive oil, the juice of half a lemon, a pinch of sea sat and stir some chopped tomatos and cucumbers)
Dinner: Roasted Parsnips and Pumpkin (chop parsnips and pumpkin into large pieces, boil for 10 minutes, then roast in coconut oil until slightly crisp outside, spinkle with a little sea salt and chopped cashews

Meal Plan 6
Breakfast: Full fat organic yoghurt, ground flaxseed and pumpkin seed and berries
Lunch :  Stuffed Peppers – Par boil a whole capsicum red pepper for a few minutes, dunk in cold water then set aside. In a food processor, blend 1 cup of soaked walnuts, 1 cup of chopped mushroom, 3 soaked sundried tomatos, 2 scallions, 1 grated carrots, 1 clove of garlic, a little sea salt and olive oil until fully combined and stuff the peppers with it) 
Dinner:  Coleslaw on Romaine (grate carrots and cabbage and mix with chopped tomatos, finey chopped scallion, and alfalfa sprouts. Dress with almond mayo (in a food processor, blend 1 cup of raw soaked almond with ½ cup of water, lemon juice, sea salt, olive oil and a little honey until very smooth). Place coleslaw on top of romaine leaves

Meal Plan 6
Breakfast:  Oat Porridge  made with water, chopped banana and  soaked chopped pecans
Snack: Raw Almonds or fruit
Lunch: Kale & Chickpea stew (Shredded kale, red cabbage and broccoli stewed with chickpeas and chopped tomatoes, seasoned with bullion or sea salt and fresh herbs)
Dinner: Coconut Lentils & Brown Rice with spinach and rocket leaf salad (Red lentils boiled in coconut milk with curry powder, jeera, olive oil, crushed garlic & sea salt)

Meal Plan 7
Breakfast: Mango, Kiwi and banana fruit salad
Lunch – Spinach and Kidney Bean stew (recipe from Naturally You recipe ebook)
Dinner:  Chickpea & Pumpkin stew (stew chickpeas in coconut milk with pumpkin, onion, garlic, broccoli, sea salt & cumin) served with small portion of wholgrain rice

Take care and stay healthy