Monday —

Breakfast
Frozen Berry Smoothie Bowl with Granola + Toasted Coconut Flakes (VE)

Lunch
Baked Potato with Leftover Bolognese + Green Salad (VE)

Dinner
Sesame Cucumber Noodles with Pear + Avocado (VE)
Tuesday —

Breakfast
Heirloom Tomato with Lemon Smashed Avocado + Sumac on Toast (VE)

Lunch
Chickpea ‘Mayo’ Salad Bowl with Sweet Corn + Shredded Beetroot (VE)

Dinner
Roasted Mixed Pepper Salad + Baked Walnuts and Creamy Yoghurt Dressing (VE)
Wednesday —

Breakfast
Overnight Oats with Peach, Walnut + Cashew Cream (VE)

Lunch
Leftover Pepper Salad (VE)

Dinner
Tempeh Chow Mein with Carrot Noodles (VE)
Thursday —

Breakfast
Breakfast Style Nasi Kuning with Cauli-Rice (VE)

Lunch
Mashed Chickpea Caesar Lettuce Cups + Creamy Dressing + Crispy Kale (VE)

Dinner
Creamy Miso Mushroom Pasta (VE)
Friday —

Breakfast
Mixed Mushrooms + Coconut on Toast (VE)

Lunch
White Bean + Ginger with Daikon or Carrot Noodle Soup (VE)

Dinner
Market Vegetable Bake with Garlic Tahini Dressing (VE)
Saturday —

Breakfast
Ayurvedic inspired Miso Scrambled Chickpeas with Avocado Tartare (VE)

Lunch
Quinoa with Green Hummus, Roast Sweet Potato + Tahini Buddha Bowl (VE)

Dinner
Jerk Tofu with Shredded Apple + Creamy Coconut Dressing (VE)
Sunday —

Breakfast
Shakshuka + Herby Patty (VE)

Lunch
Nori Wraps (VE)

Dinner
Cauliflower Aloo Gobi with Cumin Coconut Yoghurt + Coriander Chutney (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Grain-Free Granola with Mixed Nuts + Orange Zest (VE)

Loaf of the Month
Oat, Quinoa & Buckwheat Loaf (VE)
Sauces, Snacks + Condiments —

Dip of the Week
Green Hummus (VE)

SNACK OF THE WEEK
Flax Crackers (VE)

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