LOW G.I BOX

From: R590.00 / week

Our Low-GI recipes allow you to enjoy delicious meals while cutting back on grains and bad carbs. We combine proteins, vegetables and low-GI starchy vegetables like sweet potato and butternut to create meals you’ll love. A great option for those keeping an eye on the scale.

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Description

THIS WEEK

Grilled rump with balsamic roasted pearl onions and red quinoa
INGREDIENTS
  • 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
Mashed Cauliflower Shepherd’s Pie
INGREDIENTS
  • 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
Pork neck steak and vegetables
INGREDIENTS
  • 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
Roasted chicken with thai green curry sauce
INGREDIENTS
  • 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

Delivery 1 FEBRUARY

Additional information

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2 PEOPLE 1 WEEK, 2 PEOPLE EVERY WEEK (RECURRING), 4 PEOPLE 1 WEEK, 4 PEOPLE EVERY WEEK (RECURRING)

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