A delicious miso noodle broth with organic firm tofu, buckwheat noodles, sweet potato and zingy ginger.
Fresh salmon fillets pan-fried in a homemade honey teriyaki sauce and served with double greens: tender wilted choi sum and crispy kale. Rounded off with quinoa and ribboned spring onions.
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.
These succulent skewers are accompanied by a fragrant cauliflower rice, the perfect light dinner full of flavour.
For our take on this traditional Middle Eastern and North African dish we've added juicy chicken thighs to our poached egg shakshuka. A comforting and very delicious one pan wonder.
We've cooked soft baby aubergines in a homemade teriyaki sauce with edamame & crispy kale.
These quick little parcels steam rather than bake our Atlantic coley, a sustainable alternative to cod. This preserves the delicate texture of the fish and makes it a perfect pairing for fresh Asian flavours.
A comforting rosti made from grated apple, red onion and seasonal celeriac, topped with creamy avocado and a herby dressing with fresh parsley and dill leaves.
Our Spanish-style, one-pot chicken couldn’t be easier. Chicken thighs, sweet peppers, smoked paprika and the Mediterranean taste of thyme. Served with roasted purple sprouting broccoli.
We've created a sticky teriyaki sauce which coats pan-fried salmon, served alongside quinoa with edamame beans.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.