Monday —

Breakfast
Spring Breakfast Bowl with Soft Egg, Asparagus + Pumpkin Seeds

Lunch
Shredded Chicken Caesar Lettuce Cups + Creamy Dressing

Dinner
Teriyaki Tofu Bowl with Wasabi + Spring Onion Salsa + Cucumber Noodles (VE)
Tuesday —

Breakfast
Eggs, Mushroom + Baby Kale on Toast with Spicy Siracha

Lunch
Leftover Teriyaki Tofu Bowl (VE)

Dinner
Chicken, Lemon + Yellow Courgette Traybake
Wednesday —

Breakfast
Breakfast Coconut Poke Bowl with Quinoa + Green Dressing (VE)

Lunch
Fridge Raid Leftover Salad

Dinner
Baked Cod Loin with ‘Broccoli Rice’ and Kale Pesto + Sweet Potato Fries
Thursday —

Breakfast
Cashew Cream + Granola of the Month with Blueberry Compote (VE)

Lunch
Chilled Avocado + Lime Soup (VE)

Dinner
Chickpea + Cumin Dal with Coconut + Spinach Cauli-Rice (VE)
Friday —

Breakfast
Green Ginger Smoothie Bowl (VE)

Lunch
Vietnamese Chicken Bang Bang Poke Bowl with Cauli-Rice

Dinner
Leftover Dal Stuffed Courgettes with Lime Leaf Yoghurt (VE)
Saturday —

Breakfast
Almond Pancakes with Grilled Banana + Walnuts (VE)

Lunch
Spring Onion + Smoked Trout or Salmon Frittata

Dinner
Corn Tacos with Spicy Marinated Chicken, Avocado + Jalapeno Hummus
Sunday —

Breakfast
Leftover Frittata

Lunch
Mixed Cauli-Rice California Sushi Rolls with Wasabi + Pickled Ginger

Dinner
Cauli Pizza with Pesto + Pine Nut Cheese (VE)
Monthly 'Make-Aheads' —

Granola of the Month
Dried Fig + Almond Granola (VE)

Loaf of the Month
Carrot, Ginger + Quinoa Loaf (VE)
Weekly Sauces, Snacks + Condiments —

Dip of the Week
Spicy Hummus (VE)

Snack
Curried Cashews (VE)
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