Oven-baked pesto coated haddock is served with aubergine ratatouille and delicious quinoa.
An Italian-style white bean and lemon risotto with basil pesto and garlic mushrooms. We have sprinkled over pumpkin seeds, to add a crunchy texture to this dish.
Juicy oven baked pork tenderloin with sauce vierge, a French sauce made with chopped tomatoes, basil, lemon and olive oil.
Instead of tortillas, we've used delicious rainbow chard in our enchiladas and stuffed these with smoky spicy beans, topped with creamy avocado chunks. A mindful version of a Mexican classic.
We've stirred beetroot through our quinoa risotto for a sweet earthy flavour.
For a lighter version of pesto pasta, we’ve opted for fresh courgette ribbons instead of spaghetti. Balanced with tender free-range Cumbrian chicken, toasted pine nuts and sweet sundried tomatoes.
This plant-based dish conjures up the best parts of lasagne without the dairy or gluten. We use Italian tomatoes and basil pesto to complement roasted aubergine slices and cannellini beans.
Plant-based quinoa and cannellini bean arancini, stuffed with a basil pesto and coated in golden polenta.
Delicate plaice parcels, packed full of flavour from a Mediterranean mix of sundried tomatoes, capers and black olives.
Succulent pork loin simmered with barbecue butter beans and spinach, alongside sweet potato fries and roasted tenderstem broccoli.
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