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

Lemon and honey chicken with feta salad

INGREDIENTS
  • ½ tbsp olive oil
  • 400g chicken, thighs, deboned and cleaned
  • ½ red onion, sliced
  • 3 garlic cloves, peeled but left whole
  • ½ lemon, cut into chunks
  • 100 ml chicken stock
  • 60ml honey
  • small handful fresh oregano leaves
  • 200g chickpeas, rinsed and drained
  • 75 g feta cheese, crumbled
  • small handful fresh flatleaf parsley
  • 2 baby cucumbers, chopped
  • ½ green pepper, core and seeds removed, chopped
  • 25 g black olives, pitted and halved
  • 2 tbsp olive oil
  • 10 ml lemon juice
  • freshly ground black pepper
  • * 1 t UD Salt

Mashed Cauliflower Shepherd’s Pie

INGREDIENTS
  • ½ tablespoon olive oil
  • ½ onion — chopped
  • 2 carrots — chopped
  • ¼ teaspoon pepper
  • 2 cloves garlic — finely chopped
  • 250g lamb mince
  • 160ml tomato pasta sauce
  • 1 tablespoon tomato paste
  • 80ml chicken stock
  • 80ml peas
  • 80ml corn
  • ½ teaspoon thyme
  • * 1 t UD Salt

Pork chops with chickpeas and roasted peppers

INGREDIENTS
  • 2 pork chops
  • 1 red pepper whole, halved
  • 150g kale, chopped
  • 1 tsp fennel seeds
  • 400g chickpeas
  • ½ cup chicken stock
  • 1 tablespoon olive oil
  • ½ lemon
  • * 1 t UD Salt

Portobellini mushroom stroganoff with cauliflower rice

INGREDIENTS
  • 300g Portobellini mushrooms, quartered
  • 100g beef strips
  • 35g Onion, chopped
  • 30ml Parsley
  • 30ml Butter
  • 360g Cauliflower Rice
  • 15ml Balsamic Vinegar
  • 125ml Sour Cream
  • 5ml English Mustard
  • 1 Garlic clove
  • 125ml Vegetable Stock
  • 1ml Salt
  • 1ml Black Pepper
  • * 1 t UD Salt

Delivery 6 April

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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