We've served this delicious, peanut beef satay alongside crunchy kale crisps & cauliflower rice, a lighter alternative to starchy white rice.
A succulent steak with grated beetroot rostis all drizzled in a parsley and brazil nut pesto.
We've served our stuffed portobello mushrooms on a bed of buckwheat and topped these with a sprinkling of pine nuts.
A delicious, healthy twist on the traditional Thai dish with courgetti, instead of refined noodles, chicken breast and stir-fried red pepper and a sprinkling of sunflower seeds.
Lemon, garlic, parsley and olives are fresh flavours that complement the cod in this tomato-based stew. Sweet potato and cannellini beans add heartiness, and harissa a gentle spice.
Rich duck is paired with fragrant Thai flavours and served with baby sweetcorn and red pepper, bound to impress any dinner party guests!
A rich and spicy Mexican dish traditionally made with dark chocolate and tender pulled chicken. In our version we've swapped dark chocolate for raw cacao.
We've created a smoky steak rub with paprika, garlic and ground coffee to give the flat iron steak a deep rich flavour, alongside oven-baked sweet potato wedges and a refreshing mixed salad with sliced radishes.
We've paired succulent lamb with a rosemary, lemon and almond crust and served it with delicious thinly cut 'shoestring' parsnip fries.
Tom Yum is a delicious spicy blend of Thai flavours including lemongrass, galangal, garlic and chilli. We've added tender chicken, coconut milk and mangetout to this soup with crunchy carrot noodles.
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