LOW G.I BOX

• 3 T Olive oil – from your pantry
• 2 200g Rump
• 200g Pearl onions, halved
• 200g Baby carrots, peeled
• 2 T Honey
• 160g Red quinoa, 500ml boiling water
• 40ml Balsamic vinegar
• 1 t Flat leaf parsley, chopped
• 1/8 t Rosemary, chopped
• 2 t BBQ spice
• 50g Butter – from your pantry
• * 1 t UD Salt

• 3 T Olive oil – from your pantry
• 60g Onion, chopped
• 1 Carrot, chopped
• ¼ t Pepper
• 1 Garlic clove, crushed
• 250g Lamb mince
• 160ml Tomato pasta sauce
• 1 T Tomato paste
• 2 t Chicken stock mixed with 100ml hot water
• 80g Peas
• 80g Corn
• ½ t Thyme, chopped
• 500g Cauliflower, florets
• 100ml Milk
• * 1 t UD Salt

• 150g Baby carrots
• 150g Parsnips, peeled and cut in half lengthways
• 100g Fennel bulb, cut in half lengthways
• 3 T Olive oil – from the pantry
• 2 200g Pork neck steaks
• 2 t Wholegrain mustard
• 2 t Maple syrup
• 2 t Pork spice
• 1 T Butter – from your pantry
• Pepper – from your pantry
• * 1 t UD Salt

• 20g Green curry paste
• 400ml Coconut milk
• 4 Chicken thighs, skin off
• 40g Red onion, thinly sliced
• 100g Sugar snap peas
• 100g Red pepper, sliced
• 100g Baby marrow, cut into ribbons
• 2 t Thai curry spice
• ½ T Fish sauce
• ½ T Brown sugar

Salsa

• 120g Cucumber – finely diced
• 20g Red onion – finely diced
• 50g Tomato – finely diced
• 2g Coriander leaves, chopped (use half)
• 1 Avocado – cubed
• 1 lime – cut into wedges
• 3 T Olive oil – from your pantry
• ¼ t Pepper – from your pantry
• * 1 t UD Salt