Step 1

Breakfast: Preheat skillet over medium heat, then add bacon and fry until half way to being crispy, add washed tomato cut in half cut side down, remove stems from mushrooms and add stem side down, crack 2 eggs into remaining space and continue to fry until egg reaches desired doneness. Sprinkle with freshly chopped parsley.If you like your egg white well cooked you might want to cover the skillet with a lid for the last minute or so.

Step 2

Lunch: preheat oven to 400 F (200 C) and preheat skillet over medium heat.Peel and small dice sweet potato; wash dry and remove hard part of asparagus; add diced sweet potato to a small baking sheet add a splash of avocado oil, sea salt and pepper and roast for 15 minutes. Add a splash of avocado oil to skillet, salt and pepper chicken breast and fry chicken breast for approximately 6-8 minutes per side or until it reaches an internal temperature of 165 F (74 C). Take diced sweet potato out of the oven and stir and return to oven for another 10-15 minutes or until fork tender. Add asparagus to a small baking sheet add a splash of avocado oil, sea salt and pepper and roast for 8-10 minutes.

Step 3

Dinner: preheat oven to 400 F (200 C) and preheat skillet over medium heat.Wash, dry and cut up chard, broccoli and leek. Add a splash of avocado oil to the skillet and stir fry leek until nice and tender, then add broccoli and stir fry, then add chard and stir fry.Place salmon fillet on a parchment paper lined baking sheet, season with sea salt and pepper, drizzle with some avocado oil and roast for 8-12 minutes.Sprinkle salmon with freshly chopped parsley and sesame seeds.