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    MIX BOX

    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.
    SKU: N/Am
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    R 650,00
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    Delivery date: 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.

    Products specifications
    Description

    CREAMY GNOCCHI WITH BACON AND SPINACH

    • 500g Gnocchi
    • 200g Bacon
    • 30g Pecans
    • 125g Cream Cheese
    • 20g Cranberries
    • 60g Onion, finely chopped
    • 1 t Parsley, chopped
    • 150g Butternut, cubed small
    • 80g Baby Spinach
    • * 1 t UD Salt

    LAMB WITH FLAT BREAD, RAS-EL-HANOUT CREAM CHEESE, TZATZIKI AND POMEGRANATE RUBIES

    • 3 T Olive oil – from your pantry
    • 300g Lamb mince
    • 80g Red onion, finely chopped
    • 1 t Thyme, leaves stripped from stalks
    • 1 Garlic clove, crushed
    • 2 t Lamb spice
    • 1 Tomato, chopped
    • 2 T tomato paste
    • 1 PKT Ras-el-hanout cream cheese
    • 80ml Tzatziki
    • 2 T Pomegranate
    • 2 t Fresh coriander, chopped
    • 2 Flat breads
    • 1 Lemon – us to taste
    • 1 Cup hot water
    • * 1 t UD Salt

    RUMP WITH SALSA VERDE

    • 1 400g Rump steak
    • 100g Asparagus
    • ½ t Garlic, crushed
    • ½ Lemon juice
    • 2 Potatoes, cut into chips
    • 14 Heirloom tomatoes, halved
    • 3 T Olive oil – from your pantry
    • 2 t Steak spice
    • 1 t Veggie spice
    • 1 T Butter
    • 1 PKT Salsa verde
    • * 1 t UD Salt

    SPANISH CHICKEN WITH APRICOT, RAISINS AND ALMONDS

    • 4 Chicken thighs
    • 100g Baby onions, cut into quarters
    • 1 Red pepper, cut into small blocks
    • 250g Canned tomato, chopped
    • 2 T Red wine vinegar
    • 2 t Spanish chicken spice
    • 2 t Thyme, leaves stripped from stalks
    • 1 Garlic clove, crushed
    • 2 T White sugar
    • 60g Raisins
    • 100g Dried apricot, cut into small blocks
    • 100g Peas
    • 200g Basmati rice – 450ml boiling water
    • ½ t Turmeric powder
    • 2 T Toasted almond flakes
    • 100g Snap peas
    • 1 Spring onion – sliced
    • 1 Lemon – use to taste
    • 1 Cup boiling water
    • * 1 t UD Salt

    APPLE CIDER CHICKEN BREASTS WITH ASIAN GREENS AND QUINOA

    • 3 T Olive oil – from your pantry
    • 50g Butter – from your pantry
    • 2 150g Chicken breasts, cubed
    • 1 Garlic clove, crushed
    • 20g Red onion, finely chopped
    • 160g Brown quinoa
    • 2 T Apple cider vinegar
    • 1 T Chicken stock – 500ml hot water
    • 6 Bok choi, cut in half lengthways
    • 1 Spring onion, sliced
    • 20g Almonds, roughly chopped
    • Pepper – from your pantry
    • * 1 t UD Salt

    BAKED HAKE WITH SPANISH PAPRIKA AND CANNELLINI BEANS

    • 2 t Butter – from your pantry
    • 3 T Olive oil – from your pantry
    • 100g Spanish chorizo, sliced
    • 60g Onion, finely chopped
    • 1 Garlic clove, crushed
    • 260g Spinach, roughly chopped
    • 2 150g Skinless hake fillets
    • ½ t Sweet smoked paprika
    • ½ Chilli, deseeded and shredded
    • 400g Cannellini beans, rinsed and drained
    • 1 T Lemon juice
    • 1 T Mint, chopped
    • 2 t Fish spice
    • * 1 t UD Salt

    COCONUT CHICKEN CURRY WITH SPINACH AND BROWN BASMATI RICE

    • 2 150g Chicken breast, diced
    • 60g Red onion, chopped
    • 40g Fresh spinach, chopped
    • 1 Garlic clove, crushed
    • 1 t Fresh ginger, grated
    • 2 t Curry powder
    • ½ t Turmeric
    • 1 Large tomatoes, diced
    • 200ml Coconut cream
    • 1 T Tomato paste
    • 3 T Sunflower oil – from your pantry
    • 1 T Fresh coriander – chopped
    • 200g Brown basmati rice
    • 60g Frozen peas
    • * 1 t UD Salt

    ROASTED CAULIFLOWER STEAK WITH SIRLOIN

    • 2 Cauliflower steaks
    • 400g Sirloin
    • 1 PKT Beef marinade
    • 6 Bocconcini mozzarella, halved
    • 20g Spring onion, sliced
    • 50g Mixed lettuce
    • 2g Rosemary, leaves stripped from stalks
    • 2 T Olive oil – from your pantry
    • Cauliflower Steak mix
    • ½t Cajun spice
    • 8 T Olive oil – from your pantry
    • 2 T Fresh lemon juice
    • ½ t Salt
    • 1 t Paprika
    • 8 Heirloom tomatoes, cut into half
    • 1 T Butter – from your pantry
    • * 1 t UD Salt

    CHICKPEA AND QUINOA CURRY

    • 160g Quinoa, 500ml boiling water
    • 200g Green beans, trimmed
    • 240g Chickpeas, canned
    • 1 Garlic clove, crushed
    • 240g Tomatoes chopped, canned
    • 1 t Ground turmeric
    • 3 t Garam masala
    • 1 t Cinnamon
    • ½ T Ginger, grated
    • 1 T Tomato paste
    • 200ml Coconut milk
    • 300g Sweet potatoes, cubed
    • 2 t Parsley, chopped – to serve
    • * 1 t UD Salt

    TOFU STIR FRY WITH CASHEWS AND SESAME SEEDS

    • 3 T Olive oil – from your pantry
    • 2 T Cashew nuts, finely chopped
    • 1 t Sesame seeds, toasted
    • 200g Tofu, cubed
    • 2 t Corn flour
    • 120ml Vegetable oil – from your pantry
    • 2 T Honey
    • 1 Garlic, crushed
    • 1 t Ginger, finely grated
    • ½ Spring onion, chopped
    • ½ Red Chilli, finely chopped
    • 200g Broccoli, florets
    • ½ Red pepper, sliced
    • 6 Baby corn, halved
    • 80g Mange tout
    • 1 Lime
    • 80ml Vegetable stir fry sauce
    • 160g Noodles
    • * 1 t UD Salt

    PEA AND MINT RISOTTO

    • 3 T Olive oil – from your pantry
    • 2 t Mint, chopped
    • 1 T Vegetable stock
    • 60g White onion, chopped
    • 1 Garlic clove, crushed
    • 1 t Thyme, leaves stripped from stalks
    • 60ml White wine
    • 200g Risotto – 700ml boiling water
    • 30g Parmesan, grated
    • 70g Frozen peas
    • 100ml Fresh cream
    • 2 T Crème fraiche
    • * 1 t UD Salt

    PENNE WITH AUBERGINE CAPONATA

    • 3 T Olive oil – from your pantry
    • 200g Penne
    • 60g Onion, chopped
    • ½ t Garlic clove, crushed
    • 1 Aubergine, ½ cm cubes
    • 1 Canned tomatoes, chopped
    • 1 t Brown sugar
    • 16 Calamata olives, roughly chopped
    • 2 T Capers, roughly chopped
    • 1 t Fresh parsley, chopped
    • 20g Parmesan, grated
    • * 1 t UD Salt
    Overview

    HOW IT WORKS

    TAKE THE STRESS OUT OF MEALTIME. SKIP THE SHOPPING, THE PLANNING AND THE FUSS. LEARN NEW CULINARY SKILLS AND EXPERIENCE NEW FLAVOURS.

    Stress free cooking starts here. Imagine not having to think about what to cook tonight. Imagine simply getting home and having everything you need for a delicious meal right there. Measured, packed, ready for you to put together like a master chef.

    Each week our chefs come up with 12 new fresh and seasonal meals for you to choose from. We pride ourselves in providing excellent quality produce, pre-measured and packed ready for your enjoyment.

    Each box contains ingredients and recipes to make 4 meals.

    • The quantities are aimed at adults so for a family of 2 adults and 2 kids you can count on having at least one lunch left for the next day.
    • Each meal bag contains everything you need to prepare that meal, with a few small exceptions like salt, pepper, eggs and oil.
    • Each meal comes with its own beautifully-designed recipe card that can be placed in a folder, so you can recreate it in future.
    • The recipes are easy to follow with clear instructions from beginning to end.
     
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