Servings: 2 325 g chicken breasts1 tbsp olive oilsalt and pepper75 g bacon200 g Romaine lettuce30 g parmesan cheese, freshly grated For the dressing: 125 ml mayonnaise1 tbsp Dijon mustard½ lemon, zest and juice15 g grated parmesan cheese, finely grated2 tbsp finely chopped filets of anchovies1 garlic clove, pressed or finely choppedsalt and pepper Preheat the oven to 350°F (175°C). Mix the ingredients for the dressing with a whisk or an immersion blender. Set aside in the refrigerator. Place the chicken breasts in a greased baking dish. Season the chicken with salt and pepper and drizzle olive oil or melted butter on top. Bake the chicken in the oven for about 20 min or until fully cooked through. You can also cook the chicken on the stove top if you prefer. Fry the bacon until crisp. Chop the lettuce and place as a base on two plates. Place sliced chicken and the crispy, crumbled bacon on top. Finish with a generous dollop of dressing and a good grating of parmesan cheese.

Servings: 2 2 eggs225g green asparagus1 tbsp olive oil325g fresh tuna, in slices110g leafy greens50g cherry tomatoes½ red onion2 tbsp pumpkin seedssalt and pepper Garlic dressing: 150 ml mayonnaise2 tbsp water2 tsp garlic powdersalt and pepper Combine ingredients for the garlic dressing. Set aside. Place the eggs in boiling water for 7-10 minutes. Cool in ice water for easier peeling. Cut the asparagus into lengths and quickly fry in a hot pan without oil or butter. Set aside. Brush the tuna with oil and fry or grill for a few minutes on each side. Season with salt and pepper generously. Add leafy greens, asparagus, peeled eggs cut in halves, tomatoes and thinly sliced onion to a plate. Slice the tuna and distribute evenly over the salad. Pour over the dressing and sprinkle with pumpkin seeds.

Servings: 2 2 eggs75 g bacon325 g rotisserie chicken, cut into smaller pieces50 g blue cheese, crumbled1 avocado, sliced1 tomato, sliced150 g iceberg lettuce, chopped1 tbsp fresh chives, minced (optional)salt and black pepper Ranch Dressing: 3 tbsp mayonnaise1 tbsp ranch seasoning2 tbsp watersalt and black pepper Ranch Seasoning: Mix all the ingredients well and pour into a small jar with a tight-fitting lid: 2 tbsp dried tarragon or dried chives2 tbsp dried parsley2 tbsp dried dill1 tbsp garlic powder1 tbsp onion powder1 tsp sea salt½ tbsp black pepper Start by preparing the dressing. Combine mayonnaise, ranch seasoning and water. Season with salt and pepper to taste, and set aside. Place the eggs in boiling water for 8-10 minutes. Cool in ice water for easier peeling. Chop them roughly. Fry bacon in a hot, dry skillet until crispy. Distribute the chicken, bacon, vegetables, eggs and blue cheese on the lettuce. Season with salt and pepper, especially the eggs. Drizzle with dressing and top with finely chopped chives.

Make a layer of 1 1⁄2 cups greens on a large plate, using one or a combination of the following: • Baby kale leaves• Baby spinach leaves• Cored cos lettuce Top the greens with 3⁄4 cup of one or a combination of the following: • Chopped broccoli florets• Shredded carrots• Sliced radishes• Thinly sliced snow peas• Thinly sliced sugar snap peas• Peeled and diced cucumbers• And no matter what you choose, always add a handful of sprouts of your choice. Add a layer of thinly sliced mushrooms, 1⁄4 cup of one or a combination of the following: • Shiitake mushroom caps• Maitake mushrooms• Portobello mushroom caps• Oyster mushrooms• Chanterelle mushrooms Add 60 to 90 grams chopped protein to the top of the salad, using one of the following: • Mackerel, tuna or salmon• Boned cooked chicken• Boned cooked turkey• Grilled steak Make a dressing: whisk together a dressing in a small bowl then drizzle the dressing over the salad: • 2 tablespoons of extra-virgin cold-pressed olive oil• 1 tablespoon of Coconut vinegar or balsamic vinegar• 1 teaspoon organic wholegrain mustard• 1⁄4 teaspoon ground black pepper• 1/8 teaspoon Celtic sea salt Or whisk together: • 2 tablespoons of extra-virgin cold-pressed olive oil• 1/2 squeezed lemon• 1/8 teaspoon Celtic sea salt