Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
Herby roasted salmon with a ground almond crust alongside mustardy potatoes and a quick sauerkraut, made with caraway seeds and sweet beetroot.
For a lighter taco, we use crisp gem lettuce to wrap up the spiced chicken and sweet tahini dressed beetroot.
A vibrant oven-baked dish of smoked paprika, oregano and garlic chicken on a bed of roasted yellow pepper, cherry tomatoes, cavolo nero and sun-ripened black olives.
We've made a lighter version of mash with butternut squash, infused with delicate rosemary, and served with roasted salmon.
Succulent steak strips layered over artichoke hearts, roasted peppers and tenderstem broccoli, drizzled in a warm tomato and caper dressing.
Tangy sweet pink peppercorns are stir-fried with sticcoli, succulent slices of pork and crunchy cashew nuts.
Wild garlic has just come into season and these rich bright green leaves make a wonderful quick pesto with the tasty addition of pine nuts.
We've sprinkled hand-harvested Cornish seaweed over salmon fillets, tender asparagus and poached eggs.
This juicy pork loin is served on sautéed squash & kale, fresh sage, and sprinkled with chilli flakes and chopped brazil nuts.
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