MIX BOX

From: R590.00 for 1 week

If you are not set on any one style of eating and love to experiment, then this is for you. Choose any 4 meals from the Classic, Low-GI and Veggie box to make your own individual menu for the week.

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Description

THIS WEEK

Sticky chicken with rice noodles and pineapple salad
INGREDIENTS
  • 100g Thin rice noodles
  • 200g Pineapple, cubed
  • 1 Small gem lettuce
  • 2 Radishes, halved and sliced
  • 80g Cucumber, cubed
  • 2g Coriander leaves
  • 4 Skinless, boneless chicken thights
  • 2 t Chinese five-spice
  • 1 T Sesame oil
  • 3 T Olive oil – from your pantry
  • 1 T Sweet chilli sauce
  • 1 t Hoisin sauce
  • 2 t Sesame seeds
  • 1 PKT Salad dressing
  • * 1 t UD Salt
Tandoori pork with pan fried potato, onion and red pepper
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 2 200g pork chops
  • 1 Pkt Tandoori marinade
  • 2 Potatoes, cubed
  • 100g Butter – from your pantry
  • 1 Red pepper, deseeded, cut into small blocks
  • ½ Red onion, cut into wedges
  • 1 Garlic clove, crushed
  • 1 t Vegetable stock powder
  • 1 t Parsley, chopped
  • * 1 t UD Salt
Teriyaki Beef Stir Fry
INGREDIENTS
  • 120ml Olive oil – from your pantry
  • 3 Medium Potatoes, peel and quarter
  • 2 200g Beef rump, cut into strips
  • 300g Stir fry vegetable mix
  • 2 t Sesame seeds
  • 2 t Potato spice
  • 80ml Beef and stir fry sauce
  • * 1 t UD Salt
Tuna penne with capers
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 200g Penne
  • 45g Capers, drained
  • 90g Green olives, stuffed with pimento
  • 15g Sundried tomatoes, with oil, roughly chopped
  • ½ Lemon, zested and juiced
  • 200g Tinned tuna, drained
  • 30g Grated parmesan
  • 2 t Basil leaves, chopped
  • * 1 t UD Salt
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
Chickpea, lentil and miso brinjal wraps
INGREDIENTS
  • 150g Chickpeas
  • 100g Lentils
  • 1 Whole brinjal – cut into cubes
  • 1 PKT Soy & Tahini marinade
  • 2 Tomatoes, finely diced
  • 60g Red onion, thinly sliced
  • 1 PKT Smoked paprika and lime dressing
  • 1 Avocado, cubed
  • 100ml Sour cream
  • 30g Lettuce mix
  • 2 Wraps
  • 2 t Coriander, roughly chopped
  • 1 Lime
  • * 1 t UD Salt
Pasta with kale and sun dried tomato Topped with almonds and ricotta
INGREDIENTS
  • 200g Fusilli pasta
  • 1 Clove garlic, crushed
  • 100g Kale destalked, roughly chopped
  • 1 Lemon, zested – use to taste
  • 4 T Crème Fraiche
  • 100g Ricotta
  • 1 T Flaked almonds, toasted
  • 100g Sundried tomatoes, roughly chopped
  • 200ml Coconut cream
  • * 1 t UD Salt
Roasted brinjal, butternut and couscous salad
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 150g Butternut, sliced into halfmoons
  • 150g Brinjal, sliced into thin round disks
  • 2 T Mirin
  • 1 Garlic clove, crushed
  • 1 t Cajun spice
  • 160g Couscous
  • 10g Red onion, sliced
  • 2 t Parsley, chopped
  • 1 t Veg stock, 220ml boiling water
  • 80g Feta cheese
  • 1 PKT Orange and honey dressing
  • * 1 t UD Salt
Zucchini, mint and haloumi salad
INGREDIENTS
  • 3 T Olive oil – from your pantry
  • 3 Zucchini, peeled into ribbons
  • 1 t Mint leaves, roughly chopped
  • 80g Baby spinach
  • 220g Haloumi, slices
  • 2 t Honey
  • ½ t Chilli flakes – use to taste
  • 1 Lemon juiced – use to taste
  • 6 Large Strawberries, cut into quarter
  • 60g Red onion, sliced
  • 2 t Veggie spice
  • * 1 t UD Salt

Delivery 1 FEBRUARY

Additional information

SELECT

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

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