Marinate your beef in barbecue sauce for at least 30 minutes (overnight is ideal for more flavor).

Preheat your grill to medium-high.

Grill the marinated beef for about 6-8 minutes per side or until it reaches your desired doneness.

Serve on a baked sweet potato and top with sliced avocado, diced tomato, and onion.

Preheat your oven to 400°F (200°C).

Season the salmon fillet with salt, pepper, and a drizzle of olive oil.

Place cucumber slices and tomato halves around the salmon on a baking tray.

Bake for about 15-20 minutes until salmon is flaky.

Serve with a salad of nuts and fresh lettuce.

Heat a skillet over medium heat with a splash of olive oil.

Fry the salmon for about 4-5 minutes per side.

In the same pan, scramble or fry two eggs to your liking.

Serve with sliced avocado, peas, and steamed broccoli.

In a bowl, mix one can of drained tuna with diced boiled eggs and raw avocado.

Season with a dash of salt, pepper, and a squeeze of lemon for freshness.

Serve on lettuce leaves or wholegrain wraps.

Preheat the oven to 375°F (190°C).

Place broccoli florets in a baking dish, sprinkle with cheese, and bake until the cheese is melted and bubbly, about 15-20 minutes.

Heat olive oil in a skillet, add cut fish fillet, and cook for about 4 minutes until golden.

Toss in steamed broccoli and chopped Ginoca, continue sautéing for an additional 5 minutes, seasoning with salt and pepper.

Cook your rice as per package instructions.

Serve the rice topped with sautéed fish, steamed broccoli, black beans, diced eggplant, and fresh cucumber and tomato.

Toss together diced tomato, avocado, cucumber, and chopped nuts.

Drizzle with olive oil and season with salt and pepper.

Cook your pasta according to package directions.

In a separate pan, quickly sauté chopped fresh tomatoes until they break down a bit and create a sauce, about 5 minutes.

Combine pasta with the sauce and serve hot!