INGREDIENTS (Serves 5): 1 medium yellow onion, diced 2 cloves garlic, minced 1⅓ lbs. (600g) ground turkey 28 oz. (800g) canned chopped tomatoes (with liquid) 15 oz. (425g) pumpkin purée (bonus recipe or store-bought) 15 oz. (425g) canned black beans, drained 8 fl oz. (240ml) chicken stock 2 tbsp. chili powder 2½ tsp. ground cumin INSTRUCTIONS (Cook & Prep Time 55 Minutes): Heat 2 tbsp olive oil in a large pot over medium-high heat. Add onion and sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds. Add ground turkey. Break up with a spatula and cook for 6-7 minutes until no longer pink. Add pumpkin purée, tomatoes with their liquid, black beans, chicken stock, chili powder, cumin, salt, and pepper. Stir to combine. Bring to a simmer, reduce the heat to low, cover, and cook for 20-30 minutes, stirring occasionally. Top with desired garnishes and serve. Serving suggestion: jalapeño, avocado, rice, yoghurt.

Beyond the 30-Days, I love to see people using what they've learnt and experienced in a balanced approach. So I will be dripping in 'lifestyle recipes' that are from our recipe pack once a week. INGREDIENTS (Serves 5): 4 tbsp. sundried tomatoes, chopped 1 tbsp. oil from sun-dried tomatoes 1 onion, chopped 5 oz. (140g) baby spinach 10 eggs 3 oz. (90g) feta, crumbled 5 crosta & mollica tortillas https://www.waitrose.com/ecom/products/crosta-mollica-wholeblend-flatbreads/ (recommended wraps) 4 tbsp. cream cheese INSTRUCTIONS (Cook & Prep 30 minutes): Preheat the oven to 375°F (190°C). Grease a baking dish with ½ tsp oil. Line with parchment, leaving to overhang, and spray the parchment with another ½ tsp oil. In a large pan, heat sun-dried tomato oil over medium heat. Cook onion for 8-10 minutes until golden. Add sun-dried tomatoes and cook for 2 minutes. Add spinach and cook, stirring, just until wilted. Season with salt and pepper. Remove from heat. Whisk eggs with 1 tsp salt and ¼ tsp pepper in a large bowl. Stir in the spinach mix. Pour into a baking dish, top with feta, and bake for 10-15 minutes until set. Let cool for 2 minutes. Lift the frittata out and cut into 5 equal pieces. Spread some cream cheese on each tortilla. Place one egg slice near the bottom, fold in the sides, then roll up tightly. Heat the pan over medium heat. Cook seam-side down for 3-4 minutes per side until warm and lightly golden. To store:
 Wrap in foil. Keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave, skillet, or 350°F (175°C) oven.

Guys, so: 1 Large sweet potato cubed 2 medium Potato’s cubed 1 tin of chickpeas 1 tin of lentils 1 tin of black beans 1 packet butternut cubes various curry spices( garam masala, mother in law powder, curry powder, salt and pepper) Bring to a boil, after al is well mixed and chickpeas and lentils soft add a tin of coconut cream. Served with an onion, tomato and carrot sambals and a popadom on the side ( made with lentil powder and coconut oil) heated till puffy in the microwave. I am 99%sure all ingredients listed are safe. but if not feel free to point it out that I can rectify the mistake.

Sweet Potato, Lentil Coconut (Crème - Vegan) Curry with Spinach, Garlic, Salt, Onion, Pepper, Coriander, Peppers, tomato. Chop up Onion and Garlic and cook for 2 min in Coconut Oil, add curry spices, salt, pepper and two finely chopped salad tomatoes, fry off for 5 min. Add coconut crème, lentils, blast the sweet potato in the microwave for 4 min with a splash of water, add all other ingredients and let it simmer for 40-60 min.

Great quick protein snack with a kick. Just don't consume after 12pm as caffeine can disrupt your sleep.