Tip the oats into a small bowl and stir in the orange juice and 2 tsp of the honey. Set to one side to soak.
Meanwhile, combine the yogurt with the vanilla extract and the remaining honey. Set to one side. Finally, chop the peaches, reserving 3-4 slices for decoration.
To assemble, divide the chopped peach between 2 tumblers, spoon the soaked oats over and then add the yogurt Top with the peach slices and serve immediately.
Combine the flour, oats and baking powder in a large bowl. Add a good pinch of salt and then add the eggs and milk Beat until smooth. Heat a nonstick frying pan and mist with cooking spray.
Drop spoonfuls of batter into the pan, four at a time, and cook for 2-3 minutes before turning. Cook for a further 1-2 minutes until golden. Keep warm and repeat with the remaining batter to make 12 pancakes in total.
Meanwhile, preheat another nonstick frying pan and cook the bacon medallions over a medium heat for 5 minutes, turning occasionally. To serve, put 3 warm pancakes on each plate and top each with 2 medallions and I tsp of maple syrup.
Mix the topping ingredients together in a small bowl and set aside.
Whizz all the smoothie ingredients in a blender until smooth. Pour into 2 chilled tall glasses and sprinkle with the topping to serve.
Cook the pasta according to pack instructions, then drain and refresh under cold running water. Drain very well and tip into a mixing bowl. Add the spring onions, watercress, tomatoes and prawns.
To make the dressing, blot the capers with kitchen paper, then chop them roughly Combine with the remaining ingredients and season well with black pepper. Add a splash of water if the mixture looks too thick
Divide the pasta between 2 bowls or lunchboxes and drizzle with the dressing, then sprinkle with extra capers if you like. Serve with the lemon wedges.
Combine all the dressing ingredients and season well. Tip over the pasta and gently toss to Combine. Either divide the pasta between 2 bowls and serve immediately or split between 2 lunchboxes and store in the fridge overnight.
Combine the dressing ingredients and season. Stir into the pasta with the ham, tomatoes and onion. Divide among 4 bowls and serve, or split between 4 lunchboxes and store in the fridge for up to 2 days.
Cook the pasta according to pack instructions, drain and set to one side. If making in advance, cool under cold running water. Place the courgette slices in a large mixing bowl, mist well with cooking spray, season and combine. Preheat a griddle pan and cook the courgette in batches until lightly charred.Tip into a the mixing bowl.
To make the pesto, place all of the ingredients in a blender and whizz to a thick paste, adding a splash of water if needed. Season well.
Add the pasta to the courgette and spoon the pesto over. Combine gently. Divide the lettuce among 4 pasta dishes or lunchboxes and top with the pasta. Scatter with the basil and Parmesan shavings and serve with the lemon wedges. Freshen up your cooking with adding coconut oil. Learn more about its benefits from http://www.guideglobal.com/coconut-oil-natures-natural-nourishing-gift/