Ingredients:

• 350g shelled green (raw) prawns

• 1 tbsp coconut oil

• 1 white onion sliced

• 2 cloves garlic, crushed

• 1 chilli finely diced

• 1 cup broccoli florets

• 1 cup snow peas, trimmed

• 1 bunch bok choy

• 1 tbsp tamari or soy sauce

• 1 cup cooked brown rice

GLUTEN-FREE: Use gluten-free soy sauce

VEGAN: Use tempeh/tofu as a vegan alternative.

Method:

Step 1: Heat a fry pan to medium heat. Add coconut oil and prawns and cook for 3-4 minutes turning and tossing or until just cooked.

Step 2: Remove prawns from heat and place aside. Add onion and fry for 2 minutes or until slightly tender. Add garlic and chilli and cook for a further 1-2 minutes or until fragrant.

Step 3: Add greens to pan with a tablespoon of water. Cook for 3-5 minutes or until cooked to your liking.

Step 4: Return prawns to the pan with soy sauce. Toss until coated.

Serve with brown rice.

Macros:

Calories: 433Kcal, P 45g, C 42g, F 10g

Ingredients:

• 100g salmon steak/smoked salmon

• 1 cup baby spinach

• 5 cherry tomatoes halved

• 1/8 red onion sliced

• 1/2 cup sliced cucumber

• 1/4 avocado cubed

• Juice of 1 lemon

• Salt and pepper

• Drizzle Extra virgin olive oil

GLUTEN-FREE: This is a gluten-free recipe

VEGAN: Fry 150g tempeh with lemon juice and crushed garlic to serve with salad

Method:

Step 1: Preheat grill or fry pan to medium heat with a dash of olive oil.

Step 2: Season salmon and add to the pan. Cook for 4-5 minutes per side or to desired (less if you like your salmon on the rare side)

Step 3: Once cooked remove from heat and squeeze with 1/2 lemon.

Step 4: Meanwhile, prepare the salad. Toss all ingredients together, drizzle with lemon juice and extra virgin olive oil.

Macros:

Calories: 327Kcal, P 22g, C 18g, F 18g