Preheat oven to 380°F (190°C).

Make baked coffee almond oatmeal by whisking an egg in a baking dish, then adding 2 cups rolled oats, ⅓ cup chopped almonds, ¼ cup brown sugar, ¼ cup almond butter, 1 tablespoon melted coconut oil, 1 cup unsweetened soy milk, 1 cup cold brew coffee, 1 teaspoon baking powder, 1 teaspoon vanilla, and a pinch of salt. Top with instant coffee powder and extra almond pieces.

Prepare baked grapefruits by cutting 4 grapefruits in half, placing in a baking dish, and sprinkling with 2 tablespoons brown sugar and cinnamon.

Make Tuscan white bean soup by sautéing 1 chopped onion in 2 tablespoons oil, then adding chopped carrots and celery. Pour in 3-4 cups vegetable broth, 3 cans rinsed cannellini beans, 1 tablespoon tomato paste, 1 tablespoon white wine vinegar, oregano, basil, thyme, chili flakes, salt and pepper.

Prepare roasted lemon pepper chicken by cutting 500g chicken breast into 4 portions, placing in a baking dish with sliced lemons, lemon juice, balsamic vinegar, and fresh thyme. Toss 300-400g green beans with ½ tablespoon oil, salt and pepper.

Prepare roasted potatoes by quartering potatoes, spraying with oil, and seasoning with oregano, salt and pepper.

Make a sauce for the baked oatmeal by mixing ¼ cup almond butter, ⅛ cup maple syrup, and ¼ teaspoon vanilla extract.

Assemble the baked grapefruit snacks by placing the baked grapefruits in divided containers, topping with 1 cup yogurt, ½ cup almonds, a drizzle of honey, and a sprinkle of cinnamon.

Once the baked oatmeal and grapefruits are done, add the potatoes to the oven. After the oatmeal is done, increase oven temperature and add the chicken and green beans.

Finish the soup by partially blending it and stirring in chopped kale.