Monday —

Breakfast
Tahini Buckwheat Granola with Coconut Yoghurt (VE)

Lunch
Shepherd's Pie + Green Salad

Dinner
Beetroot Spaghetti with Pistachio, Rocket + Thyme Pesto (VE)
Tuesday —

Breakfast
Crepes with Almond Butter, Apple + Cinnamon

Lunch
Spiced Red Pepper, Turmeric + Spring Greens Soup (VE)

Dinner
Cauliflower Schnitzel with Fennel + Courgette Slaw (VE)
Wednesday —

Breakfast
Paleo Matcha Pancakes with Blackberry Compote (VE)

Lunch
Salmon + Cauli-’Rice’ Bowl with Creamy Caesar Dressing

Dinner
Spicy Bean Salad with Zhoug (VE)
Thursday —

Breakfast
Super Green Smothie Bowl (VE)

Lunch
Avocado, Radish + Carrot Salad with Miso Dressing (VE)

Dinner
Butternut Squash Spaghetti with Turkey Ragu + Walnut Parmesan (VE)
Friday —

Breakfast
Turkish-Style Soft Eggs on Toast

Lunch
Baked Potato with Turkey Ragu + Green Salad

Dinner
Tarka Dal + Cucumber Salad (VE)
Saturday —

Breakfast
Crunchy Asparagus with Devilled Egg + Watercress

Lunch
Tarka Dal (VE)

Dinner
Steamed Cod with Wilted Spinach, Lemon + Anchovy Dressing
Sunday —

Breakfast
Tofu Scramble with Carrot + Beetroot Hash (VE)

Lunch
Vietnamese Chicken 'Bang Bang' Poke Bowl (VE)

Dinner
Spicy Mushroom Moussaka with Tahini Bechamel + Steamed Broccoli (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Tahini Buckwheat Granola (VE)

Loaf of the Month
Oat, Sunflower + Poppy Seed Loaf (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Broad Bean | Silken Tofu Dip (VE)
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