Your 7 Day Meal Planner

Please wait 30 minutes between your Lemon Drink and your PRIME EVOLUTION protein shake in the morning. Click on each of the meals below and the full recipe will show up below the meal planner or you can scroll down the page and find them in their own sections. You will see day 1 below, please use the arrows at the top of the meal planner to navigate to day 2 and then to day 3 and so on

January 1
Saturday
Day 1
January 2
Sunday
Day 2
January 3
Monday
Day 3
On Waking
Lemon Drink (1)
PRIME EVOLUTION Protein Shake (1)
Lemon Drink (1)
PRIME EVOLUTION Protein Shake (1)
Lemon Drink (1)
PRIME EVOLUTION Protein Shake (1)
Breakfast
Coconut and Raspberry Pancakes with Chocolate Sauce (3)
Acai Berry Breakfast Bowl (1)
Green Smoothie (1)
Snack Morning
Apple Slices with Nut Butter (1)
Hummus & Crudités Dip (4)
1x (1)
Lunch
Broccoli Soup with Courgette and quinoa bread (4)
Raw Vegetable and Ginger Salad (4)
Broccoli and Leek Vegan Omelette with Kale Salad (3)
Snack Afternoon
1x (1)
Almond and Cranberry Energy Bite (4)
Coconut Bliss Balls (4)
Dinner
Roast Vegetable and Quinoa Salad (2)
Sweet Potato Curry (4)
Spicy Vegetable Noodle Bowl (2)
Click on a recipe for more details
Selected Recipe: Selected Recipes:
Ingredient Quantity

Your 7 Day Meal Planner

Please wait 30 minutes between your Lemon Drink and your PRIME EVOLUTION protein shake in the morning. Click on each of the meals below and the full recipe will show up below the meal planner or you can scroll down the page and find them in their own sections.

January 1
Saturday
Day 1
January 2
Sunday
Day 2
January 3
Monday
Day 3
On Waking
Lemon Drink (1)
PRIME EVOLUTION Protein Shake (1)
Lemon Drink (1)
PRIME EVOLUTION Protein Shake (1)
Lemon Drink (1)
PRIME EVOLUTION Protein Shake (1)
Breakfast
Coconut and Raspberry Pancakes with Chocolate Sauce (3)
Acai Berry Breakfast Bowl (1)
Green Smoothie (1)
Snack Morning
Apple Slices with Nut Butter (1)
Hummus & Crudités Dip (4)
1x (1)
Lunch
Broccoli Soup with Courgette and quinoa bread (4)
Raw Vegetable and Ginger Salad (4)
Broccoli and Leek Vegan Omelette with Kale Salad (3)
Snack Afternoon
1x (1)
Almond and Cranberry Energy Bite (4)
Coconut Bliss Balls (4)
Dinner
Roast Vegetable and Quinoa Salad (2)
Sweet Potato Curry (4)
Spicy Vegetable Noodle Bowl (2)
Click on a recipe for more details
Selected Recipe: Selected Recipes:
Ingredient Quantity
One Pot Breakfast
Print Recipe
One Pot Breakfast Veg
Course Breakfast
Servings
Course Breakfast
Servings
Instructions
  1. Preheat the oven to fan 200°C/Gas mark 7 and line your widest baking tray with baking parchment. Add half the coconut oil and let it melt in the oven for a few minutes.
  2. Spread out all the ingredients in the lined and greased baking tray, excluding the eggs and spinach. If using asparagus or broccoli, add these now as well.
  3. After 10 minutes in the oven, take out the tray, flip over the mushrooms and push them to one side, then add the rest of the coconut oil. Throw in the spinach, make two indentations in it and carefully crack in the eggs.
  4. Put the tray back in the oven for a further 4–5 minutes until the egg whites are set but the yolks are still runny. Remove from the oven, and give a good grind of salt and black pepper to serve.
Acai berry breakfast bowl
Print Recipe
Acai Berry Breakfast Bowl
Instructions
  1. Put the acai berry powder, banana, avocado, coconut oil, berries, date and water in a food processor or blender and blend until smooth.
  2. Serve with your choice of toppings.
Recipe Notes

TIP: When freezing bananas, cut into chunks when they are really ripe and then freeze for easier blending.

Green smoothie
Print Recipe
Green Smoothie
Course Breakfast, Snacks
Servings
Ingredients
Course Breakfast, Snacks
Servings
Ingredients
Creamy banana buckwheat porridge
Print Recipe
Creamy Banana Buckwheat Porridge
Course Breakfast
Servings
Ingredients
Optional:
Course Breakfast
Servings
Ingredients
Optional:
Instructions
  1. Start by putting the buckwheat into a pan with one cup of boiling water, allow this to heat for a couple of minutes.
  2. Then stir in the sliced bananas, cinnamon and honey. Once the water is absorbed add one cup of almond milk and stir well.
  3. Allow it to keep cooking and gradually add in the second cup of almond milk when it’s needed – don’t let the buckwheat run out of liquid ever. It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you’re using them and then top with anything you like! Then serve and enjoy.
Easy Breakfast Smoothie
Print Recipe
Easy Breakfast Smoothie
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. Place all the ingredients in your blender and blend until smooth and creamy.
Creamy Garlic and Thyme mushrooms on Toast
Print Recipe
Creamy Garlic and Thyme Mushrooms
Course Breakfast, Lunch
Servings
Ingredients
For the Mushrooms
To Serve:
Course Breakfast, Lunch
Servings
Ingredients
For the Mushrooms
To Serve:
Instructions
  1. Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5-10 minutes over a medium heat until soft.
  2. Once the onions and garlic are cooked, add in the mushrooms and give it all a good stir, leave to cook for another 5-10 minutes until soft.
  3. Just before serving, add a good pinch of thyme, salt and pepper and stir through your yogurt and lemon juice. Put your bread in the toaster to toast.
  4. When ready; spoon your mushrooms on top of your toast and serve with another sprinkle of thyme.
Broccoli soup with courgette and quinoa bread
Print Recipe
Broccoli Soup with Courgette and quinoa bread
Course Lunch
Servings
Ingredients
Broccoli Soup
Courgette and quinoa bread - Makes 1 Loaf
Course Lunch
Servings
Ingredients
Broccoli Soup
Courgette and quinoa bread - Makes 1 Loaf
Instructions
Broccoli Soup
  1. In your biggest saucepan, melt the coconut oil or ghee over a medium heat.
  2. Add onions and fry for around 8 minutes until softened, stirring occasionally.
  3. Meanwhile, prepare the broccoli by removing the florets and cutting into equal-sized pieces. Roughly chop the stalks into inch sized cubes.
  4. To the pan, add the broccoli stalks, celery and garlic for a further 2 minutes, until softened, then add the broth and turn up the heat to a medium simmer with the lid on.
  5. Remove the lid and add the broccoli florets to the pan. Season with salt and pepper, adding a bit more broth or water, if needed. Stir and allow to simmer until the broccoli is tender but not overcooked – about 5 minutes will be enough.
  6. Remove the lid and test the broccoli it by piercing it with a knife. Add the lemon juice and season again if needed.
  7. Finally blend the soup using a handheld stick blender or whizz in batches in a food processor until thick but creamy.
Courgette and Quinoa Bread - Makes 1 loaf
  1. Put the quinoa in a bowl and cover with twice the amount of water and leave to soak overnight. (Or for a minimum of 8 hours.) Grate the courgette into a separate bowl and add the chia seeds. Stir them together well, cover and leave to stand in the fridge for a few hours, or over night.
  2. When your ready to cook, preheat the oven to fan 160℃/Gas mark 4 and line a 12cm x 23 cm (900g) loaf tin with baking paper.
  3. After 8 hours drain the quinoa and place into a blender along with all other ingredients. Blend until well combined for a minimum of 2 minutes.
  4. Place in the oven for 1 ½ hours or until golden brown.
  5. Remove from the oven and allow to cool in the tin. After 15 minutes removed from the tin and allow to cool completely.
Raw veg salad with toasted nuts
Print Recipe
Raw Vegetable and Ginger Salad
Course Lunch
Servings
Ingredients
For the salad
For the dressing
Course Lunch
Servings
Ingredients
For the salad
For the dressing
Instructions
  1. Preheat your oven to 200C/gas mark 6. Spread the cashew nuts and sunflower seeds on a baking tray and toast in the oven for about eight minutes, until golden. Leave to cool.
  2. To make the ginger dressing, put half of the toasted nuts and seeds in a blender with all the dressing ingredients and blitz for one minute to create a coarse-textured mixture.
  3. Peel the carrots, beetroot and courgette, then cut them into long, very thin matchsticks. (If you are pressed for time, you can just grate them.) Place all the prepared vegetables in a large bowl and mix through the ginger dressing. Top with the remaining toasted sunflower seeds and cashew nuts and serve with wedges of lime for squeezing over.
Vegan omelet with kale salad
Print Recipe
Broccoli and Leek Vegan Omelette with Kale Salad
Course Dinner, Lunch
Servings
Ingredients
Course Dinner, Lunch
Servings
Ingredients
Instructions
  1. Slice the white and light green parts of the leeks into very small, thin pieces. Discard the darker green tops or use them for vegetable stock or compost.
  2. Heat the oil in a skillet on medium high, non-stick works best. Sauté the leeks and broccoli for 2-3 minutes stirring often. Add the garlic and cook for another 3-4 minutes until the veggies turn a bright green and release some of their water. Remove from heat.
  3. Preheat your oven to 190C. Using your hands, squeeze most of the water from the tofu and place it in a food processor bowl with the remaining ingredients. Process for 2-3 minutes until smooth, then remove the blade and stir in the cooked broccoli and leeks. Transfer the mixture to a lightly oiled 9" round pan.
  4. Bake at 190C for 20-25 minutes until golden brown on the top and a fork in the centre comes out clean.
  5. Let sit for 5 minutes before serving
Recipe Notes

*This recipe will make a very thin frittata, hence the quick cooking time. To make a thicker frittata, double the recipe and increase the cooking time to 35-40 minutes.

Broccoli soup with courgette and quinoa bread
Print Recipe
Broccoli Soup with Courgette and quinoa bread
Course Lunch
Servings
Ingredients
Broccoli Soup
Courgette and quinoa bread - Makes 1 Loaf
Course Lunch
Servings
Ingredients
Broccoli Soup
Courgette and quinoa bread - Makes 1 Loaf
Instructions
Broccoli Soup
  1. In your biggest saucepan, melt the coconut oil or ghee over a medium heat.
  2. Add onions and fry for around 8 minutes until softened, stirring occasionally.
  3. Meanwhile, prepare the broccoli by removing the florets and cutting into equal-sized pieces. Roughly chop the stalks into inch sized cubes.
  4. To the pan, add the broccoli stalks, celery and garlic for a further 2 minutes, until softened, then add the broth and turn up the heat to a medium simmer with the lid on.
  5. Remove the lid and add the broccoli florets to the pan. Season with salt and pepper, adding a bit more broth or water, if needed. Stir and allow to simmer until the broccoli is tender but not overcooked – about 5 minutes will be enough.
  6. Remove the lid and test the broccoli it by piercing it with a knife. Add the lemon juice and season again if needed.
  7. Finally blend the soup using a handheld stick blender or whizz in batches in a food processor until thick but creamy.
Courgette and Quinoa Bread - Makes 1 loaf
  1. Put the quinoa in a bowl and cover with twice the amount of water and leave to soak overnight. (Or for a minimum of 8 hours.) Grate the courgette into a separate bowl and add the chia seeds. Stir them together well, cover and leave to stand in the fridge for a few hours, or over night.
  2. When your ready to cook, preheat the oven to fan 160℃/Gas mark 4 and line a 12cm x 23 cm (900g) loaf tin with baking paper.
  3. After 8 hours drain the quinoa and place into a blender along with all other ingredients. Blend until well combined for a minimum of 2 minutes.
  4. Place in the oven for 1 ½ hours or until golden brown.
  5. Remove from the oven and allow to cool in the tin. After 15 minutes removed from the tin and allow to cool completely.
Kelp pot noodle
Print Recipe
Kelp Pot Noodle
Course Lunch
Servings
Ingredients
Course Lunch
Servings
Ingredients
Roasted vegetable and quinoa salad
Print Recipe
Roast Vegetable and Quinoa Salad
Course Dinner, Lunch
Servings
Ingredients
For garnish
Course Dinner, Lunch
Servings
Ingredients
For garnish
Instructions
  1. Preheat oven to 200°C/Gas mark 7 with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
  2. Divide the eggplant, courgette and squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
  3. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
  4. To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
  5. In a large serving bowl, whisk together the lemon juice and garlic. 6. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like. Serve at room temperature.
  6. Store in an airtight container in the refrigerator for up to 3 days.
Watercress soup with courgette and quinoa toast
Print Recipe
Watercress Soup with Courgette and Quinoa Bread
Course Dinner, Lunch
Servings
Ingredients
Courgette and Quinoa Bread - Makes 1 loaf
Course Dinner, Lunch
Servings
Ingredients
Courgette and Quinoa Bread - Makes 1 loaf
Instructions
Watercress Soup
  1. Peel and roughly chop the potatoes, onions and garlic.
  2. In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent.
  3. Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes.
  4. Using a hand blender, liquidise the soup until smooth.
  5. Serve with a swirl of crème fraîche.
Courgette and Quinoa Bread - Makes 1 loaf
  1. Put the quinoa in a bowl and cover with twice the amount of water and leave to soak overnight. (Or for a minimum of 8 hours.) Grate the courgette into a separate bowl and add the chia seeds. Stir them together well, cover and leave to stand in the fridge for a few hours, or over night.
  2. When your ready to cook, preheat the oven to fan 160℃/Gas mark 4 and line a 12cm x 23 cm (900g) loaf tin with baking paper.
  3. After 8 hours drain the quinoa and place into a blender along with all other ingredients. Blend until well combined for a minimum of 2 minutes.
  4. Place in the oven for 1 ½ hours or until golden brown.
  5. Remove from the oven and allow to cool in the tin. After 15 minutes removed from the tin and allow to cool completely.
Roasted veg and quinoa salad
Print Recipe
Roast Vegetable and Quinoa Salad
Course Dinner, Lunch
Servings
Ingredients
For garnish
Course Dinner, Lunch
Servings
Ingredients
For garnish
Instructions
  1. Preheat oven to 200°C/Gas mark 7 with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
  2. Divide the eggplant, courgette and squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
  3. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
  4. To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
  5. In a large serving bowl, whisk together the lemon juice and garlic. 6. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like. Serve at room temperature.
  6. Store in an airtight container in the refrigerator for up to 3 days.
Sweet potato curry with rice/cauliflower rice
Print Recipe
Sweet Potato Curry
Course Dinner
Servings
Ingredients
The curry
To serve
Course Dinner
Servings
Ingredients
The curry
To serve
Instructions
  1. Preheat your oven to 180C.
  2. Start by cutting your sweet potatoes into cubes (about 1cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper – using your hands to ensure they all get a good coating. Roast in the oven for 35-40 minutes until golden.
  3. While the sweet potatoes and chickpeas are roasting in the oven; cut your onions into little pieces and crush your garlic. Over a medium-low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10-15 minutes to sweat out until soft. While the onions are sweating; peel and cut the butternut squash into little pieces.
  4. Once the onions are soft; bash the lemongrass stalks with a rolling pin and stir them into the onions and leave for 5 mins to release their flavour. Then add the diced butternut squash and stir for a few more minutes before adding the coconut milk. Bring the whole thing to the boil and leave to simmer for 30-45 mins until the sauce is thick to your liking
  5. Once the butternut squash is completely soft, remove the lemongrass stalks, then give the whole thing a good blitz using a hand blender until smooth – adding a splash of water if you want a thinner sauce.
  6. When the sauce is ready; add in the roasted sweet potato chunks and chickpeas. Serve with sprinkle of roasted cashews, chopped coriander leaves and a side of wild rice.
Recipe Notes

Low carb alternative

Why not try having this curry with cauliflower rice instead of rice.

Spicy veg noodle bowl
Print Recipe
Spicy Vegetable Noodle Bowl
Course Dinner, Lunch
Servings
Ingredients
For the dressing
Course Dinner, Lunch
Servings
Ingredients
For the dressing
Instructions
  1. Start by draining your tofu. Once the water is drained, place a paper towel over the top and leave something heavy on it for 20 minutes to press out any excess liquid.
  2. Once dry, place a pan with a drizzle of olive oil on a hob to warm up, cut your tofu and courgette into small pieces and place in the warm frying pan – sautée, untouched, over a medium heat for 10 minutes, before turning and finishing on the other side for 3-4 minutes.
  3. Cook your noodles in boiling water for 8-10 minutes, adding your mange tout in the last minute or two. Once cooked, drain and mix together with the red chilli, bean sprouts, chopped coriander, tofu and courgette.
  4. Then make your dressing by mixing together all of the ingredients – drizzle over the noodles and give it all a good mix together. Top with more fresh chilli and roast cashews and enjoy!
No rice risotto with chard
Print Recipe
No Rice Risotto
Course Dinner, Lunch
Servings
Ingredients
Course Dinner, Lunch
Servings
Ingredients
Instructions
  1. Bring vegetable broth to a bare simmer in a saucepan over medium heat and set aside.
  2. Heat olive oil in a large saucepan over medium heat, add onion, garlic and the stems of the chard. Cook for about 5 minutes, stirring occasionally, until softened. Add one cup of the broth, cook and stir, until almost absorbed. Now add chard leaves, cannellini beans and the rest of the broth. 3. Cook and stir for a couple of minutes, then add mascarpone cheese, lemon juice and thyme. Season with salt, pepper and more thyme if needed. Top it with some grated lemon zest before serving.
Chickpea burgers with raw veg salad and sweet potato wedges
Print Recipe
Chickpea Burgers with Sweet Potato Wedges
Instructions
  1. Preheat the oven to 200°C.
  2. Cut the sweet potato into wedges. Rub in 1 tbsp. of coconut oil, the cumin and cayenne. Place on a roasting tray, sprinkle with salt and place in the oven for 45 minutes until cooked through.
  3. While this is cooking place the chickpeas in the food processor, add the garlic, ginger, oats, spring onions and a big pinch of salt. Blend until fully combined. Roll into two patties.
  4. Heat a pan with 1 tbsp. of coconut oil and fry the patties for 2 minutes each side then place them in the oven with the wedges for the last 10 minutes of their cooking time. Just before this is done steam the kale.
  5. Serve everything together.
Vegan omelet raw veg salad
Print Recipe
Broccoli and Leek Vegan Omelette with Raw Veg Salad
Course Dinner, Lunch
Servings
Ingredients
For the Salad
Course Dinner, Lunch
Servings
Ingredients
For the Salad
Instructions
  1. Slice the white and light green parts of the leeks into very small, thin pieces. Discard the darker green tops or use them for vegetable stock or compost.
  2. Heat the oil in a skillet on medium high, non-stick works best. Sauté the leeks and broccoli for 2-3 minutes stirring often. Add the garlic and cook for another 3-4 minutes until the veggies turn a bright green and release some of their water. Remove from heat.
  3. Preheat your oven to 190C. Using your hands, squeeze most of the water from the tofu and place it in a food processor bowl with the remaining ingredients. Process for 2-3 minutes until smooth, then remove the blade and stir in the cooked broccoli and leeks. Transfer the mixture to a lightly oiled 9" round pan.
  4. Bake at 190C for 20-25 minutes until golden brown on the top and a fork in the centre comes out clean.
  5. Let sit for 5 minutes before serving
For the Salad
  1. Preheat your oven to 200C/gas mark 6. Spread the cashew nuts and sunflower seeds on a baking tray and toast in the oven for about eight minutes, until golden. Leave to cool.
  2. To make the ginger dressing, put half of the toasted nuts and seeds in a blender with all the dressing ingredients and blitz for one minute to create a coarse-textured mixture.
  3. Peel the carrots, beetroot and courgette, then cut them into long, very thin matchsticks. (If you are pressed for time, you can just grate them.) Place all the prepared vegetables in a large bowl and mix through the ginger dressing. Top with the remaining toasted sunflower seeds and cashew nuts and serve with wedges of lime for squeezing over.
Recipe Notes

*This recipe will make a very thin frittata, hence the quick cooking time. To make a thicker frittata, double the recipe and increase the cooking time to 35-40 minutes. Raw Vegetable and Ginger Salad

Vegan bolognaise with courgette noodles
Print Recipe
Vegan Bolognese with Courgette Noodles