Monday —

Breakfast
Berry Compote with Granola of the Month (VE)

Lunch
Leftover Plant ‘Parmigiana di Melanzane’ + Green Salad (VE)

Dinner
Greek ‘Spanakopita’ Pie (VE)
Tuesday —

Breakfast
Cucumber & Avocado Mash on Toast (VE)

Lunch
Leftover Spanakopita + Green Salad (VE)

Dinner
Baked Portobello Mushrooms + Crunchy Kale (VE)
Wednesday —

Breakfast
Chia Pudding with Coconut, Cardamom + Lime (VE)

Lunch
Sweetcorn + Cashew Chilled Soup with Spicy Chilli OIl (VE)

Dinner
Cauliflower Aloo Gobi with Cumin Coconut Yoghurt + Coriander Chutney (VE)
Thursday —

Breakfast
Avocado Breakfast Bowl with Crispy Chickpeas (VE)

Lunch
Leftover Cauliflower Aloo Gobi (VE)

Dinner
Tofu Fried Brown Rice with Coriander + Indian Tomato Kasundi (VE)
Friday —

Breakfast
Breakfast Juice - Pineapple and Celery (VE)

Lunch
Green Goddess Bowl (VE)

Dinner
Spicy Cauliflower ‘Popcorn’ with Homemade BBQ Sauce + Crunchy Coleslaw (VE)
Saturday —

Breakfast
Mexican Breakfast Tofu Scramble with Sriracha (VE)

Lunch
Kale Caesar Nori Wrap with Caesar Dressing & Tamari Enoki Mushrooms (VE)

Dinner
Corn Softshell Taco with Spicy Avocado Hummus, Peppers + Jalapeno Salsa (VE)
Sunday —

Breakfast
Paleo Pancakes with Mango Yoghurt + Coconut (VE)

Lunch
Mediterranean Salad with Chickpeas and Plant Parmesan (VE)

Dinner
Tomato Walnut Bolognese + Courgetti (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Mixed Seed, Goji + Coconut Granola (VE)

Loaf of the Month
Keto Flax Buns (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Kasundi (VE)

Snack
Crispy Chickpeas (VE)

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