Sous-vide seared sirloin with a rich red wine demi-glace.

Sirloin steak cooked sous-vide for twelve hours with fresh rosemary, thyme, and garlic, then seared on the grill for a deep, caramelized crust. Each portion is sliced and finished with a rich demi-glace built from red wine reduced to concentrate its depth, sautéed onions, tomato paste, Dijon mustard, and Worcestershire sauce. The result is tender, full-flavoured beef with a velvety sauce that clings to every slice. A satisfying, protein-forward plate that fits right into your weekly routine.

Tip sirloin steak, onion, garlic, red wine, tomato paste, olive oil, sunflower oil, Dijon mustard, rosemary, thyme, erythritol, corn starch, kosher salt, black pepper.

Mustard, fish, sulphites, wheat.

Twelve-hour herb-marinated chicken breast, grilled and oven-roasted.

Tender chicken breast marinated for twelve hours in a bright blend of fresh lemon juice, cilantro, parsley, and garlic, then grilled with crosshatch marks and oven-roasted until juicy all the way through. The sunflower oil and fresh herbs lock in moisture while the lemon cuts through with a clean, citrusy finish. Green onion and cracked black pepper round out the flavour without overwhelming the natural taste of the chicken. A versatile, flavour-packed protein ready to anchor any meal on your plan.

Skinless chicken breast, cilantro, garlic, lemon juice, sunflower oil, green onion, yellow onion, parsley, kosher salt, black pepper.

Slow-simmered mushroom bolognese with red wine and fresh herbs

A rich, slow-simmered bolognese built entirely on crushed brown mushrooms instead of meat. Garlic is browned until golden before yellow onion, carrot, and celery sweat down and caramelize. The mushrooms cook until deeply concentrated, then get deglazed with red wine before simmering low and slow for forty minutes with crushed tomatoes, diced tomatoes, and tomato paste. Fresh basil and chopped parsley finish the sauce with bright, herby warmth.

Crushed tomatoes, diced tomatoes, brown mushrooms, carrots, celery, onion, tomato paste, olive oil, garlic, basil, parsley, oregano, erythritol, kosher salt, black pepper, red wine.

Sulphites.

Flaky baked cod with roasted garlic, bell peppers, and fresh lemon.

Oven-baked cod seasoned with black pepper and a light oil blend, then broken into tender pieces and tossed with julienned bell peppers, sautéed garlic, and yellow onion. A finishing squeeze of lemon juice and freshly chopped parsley brings brightness to every bite. The peppers keep their crisp edge against the flaky fish, creating a clean, satisfying plate that fits right into a balanced routine. Portioned and delivered fresh, ready to heat in minutes.

Cod, green bell peppers, red bell peppers, yellow bell peppers, onion, garlic, parsley, lemon juice, olive oil, sunflower oil, salt, black pepper.

Slow-braised shredded beef chuck in a roasted pepper and tomato sauce.

Tender beef chuck, slow-cooked overnight in a rich tomato and roasted pepper sauce built on fire-roasted green and red bell peppers, fresh garlic, and yellow onion. Cumin and dried oregano deepen the braise, while tomato paste and beef stock create a thick, savoury base that clings to every shredded strand. The meat is seared on all sides before simmering low and slow until it pulls apart effortlessly. A hearty, flavour-packed plate that fits right into a structured eating routine.

Beef chuck, beef stock, tomatoes, red bell peppers, green bell peppers, onion, garlic, tomato paste, sunflower oil, dried oregano, ground cumin, black pepper, kosher salt.

Hearty green lentils slow-simmered with tomatoes, sweet potato, and chili flakes.

Green lentils simmered low and slow with diced tomatoes, sweet potato, and carrots until just al dente, building a hearty base rich in earthy depth. Sautéed onion and garlic bloom into tomato paste before the pot comes together, while black pepper and red chili flakes thread gentle warmth through every spoonful. Fresh spinach folds in at the very end, keeping its colour and bite. A wholesome, plant-powered stew that satisfies on its own or pairs well alongside grains or roasted vegetables.

Green lentils, sweet potato, diced tomatoes, carrots, yellow onion, spinach, tomato paste, olive oil, sunflower oil, fresh garlic, red chili flakes, black pepper, kosher salt.

Slow-simmered turkey bolognese with red wine, fresh basil, and rich tomato.

Ground turkey simmered low and slow for two hours in a rich base of crushed tomatoes, red wine, and chicken stock. Garlic is browned until golden before yellow onion, carrot, and celery build a classic soffritto, then the meat is seared and deglazed with red wine for deep, layered flavour. Tomato paste and Worcestershire sauce add savoury depth, while fresh basil and dried oregano round out every bite. A hearty bolognese built for bulk portions that still feels polished on the plate.

Ground turkey, crushed tomatoes, diced tomatoes, chicken stock, carrots, onion, celery, garlic, tomato paste, olive oil, red wine, Worcestershire sauce, fresh basil, dried oregano, erythritol, kosher salt, black pepper.

Sulphites, fish.

Flame-charred pepper and yogurt marinated chicken thigh, grilled and oven-finished.

Boneless chicken thigh marinated for at least twelve hours in a vibrant blend of charred red bell pepper, yogurt, tomato paste, cumin, paprika, and red chili flakes. The peppers are flame-charred before being blended smooth with fresh garlic, olive oil, and bold spices, creating a deeply seasoned marinade that penetrates every fibre of the meat. Each piece is grilled for smoky colour, then oven-finished low and slow until tender and juicy. A flavour-packed protein source built for your bulk goals.

Boneless skinless chicken thigh, red bell peppers, plain yogurt, tomato paste, olive oil, sunflower oil, fresh garlic, paprika, ground cumin, red chili flakes, kosher salt, black pepper.

Milk.

Seared chicken in a sun-dried tomato and herb coconut sauce with spinach.

Seared chicken breast simmered in a rich Tuscan-style sauce built from sun-dried tomatoes, fresh rosemary, thyme, and oregano. The sauce starts with sautéed onions and garlic, deglazed with white wine and slow-reduced with diced tomatoes and chicken stock before coconut milk rounds out the body. Wilted spinach folds in at the finish, adding colour and freshness to every bite. A hearty, flavour-packed plate that fits right into your weekly rotation.

Chicken breast, chicken stock, coconut milk, diced tomatoes, spinach, yellow onion, tomato paste, sun-dried tomatoes, olive oil, sunflower oil, fresh garlic, fresh rosemary, fresh thyme, dried oregano, corn starch, erythritol, kosher salt, black pepper.

Sulphites.

Grilled beef burger loaded with mushroom, sun-dried tomato, and soy depth.

Seasoned ground beef packed with sautéed mushrooms, garlic, sun-dried tomatoes, and tomato paste, all bound together and pressed into thick patties. A splash of soy sauce deepens the savour running through every bite. Each burger is crosshatch-grilled for a proper char, then oven-finished to lock in juiciness. Built for your bulk goals, this is a protein-forward plate with layered, crave-worthy flavour that never feels like a compromise.

Lean ground beef, brown mushrooms, tomatoes, sun-dried tomatoes, yellow onion, tomato paste, garlic, soy sauce, sunflower oil, black pepper, salt.

Wheat, soy.

Grilled and glazed chicken thigh with sesame and green onion.

Tender chicken thigh marinated overnight in soy, mirin, fresh garlic, and ginger, then grilled for smoky char marks before finishing low and slow in the oven. Each piece is tossed in a glossy teriyaki glaze alongside seared green onions and a scattering of sesame seeds. The result is savoury, slightly sweet, and layered with umami. A protein-packed component ready to anchor any plate, from rice bowls to stir-fry spreads.

Skinless chicken thigh, garlic, ginger paste, mirin, green onion, sesame seeds, soy sauce, kosher salt.

Wheat, soy, sesame, sulphites.

Grilled tofu with yakitori glaze, sesame, and green onion

Grilled extra-firm tofu seasoned with garlic, ginger, and black pepper, then finished with a savoury yakitori glaze. Each block is cooked through on the grill until properly charred, giving it smoky depth and satisfying texture. Green onions and sesame seeds scattered on top add a fresh, nutty finish. A plant-forward plate built around bold Japanese-inspired flavour that holds its own at any meal.

Extra firm tofu, green onion, sesame seeds, granulated garlic, ground ginger, black pepper, kosher salt.

Soy, sesame.

Oven-baked sweet potato with bold Cajun seasoning.

Sweet potato roasted with a bold Cajun seasoning blend, black pepper, and a touch of coarse kosher salt. Each piece is tossed in sunflower oil and oven-baked until tender with lightly caramelized edges. The warmth of Cajun spice pairs naturally with the sweet potato's earthy richness, giving you a satisfying side that works alongside any protein. Chef-crafted and ready to eat in minutes.

Sweet potato, sunflower oil, cajun seasoning, black pepper, kosher salt.

Herb-roasted yellow potatoes with rosemary, thyme, and parsley.

Yellow potatoes tossed with fresh rosemary, thyme, and parsley, then oven-roasted at high heat until golden and crisp on the outside, tender within. A touch of sunflower oil and coarse kosher salt lets the herbs do the talking, while fresh garlic and cracked black pepper round out every bite. This side brings honest, aromatic flavour to any plate, whether you pair it with grilled protein or a vibrant salad.

Yellow potato, garlic, parsley, rosemary, thyme, sunflower oil, kosher salt, black pepper.

Quinoa pasta in a golden garlic and fresh parsley paste.

Quinoa pasta tossed in a fragrant paste of golden-sautéed garlic, fresh parsley, olive oil, and cracked black pepper. The garlic is cooked until deeply golden before being blended with bright, hand-chopped parsley for a sauce that clings to every strand. Simple ingredients handled with care deliver a clean, satisfying side that pairs effortlessly with your protein of choice. A solid foundation for any meal, with real flavour built into every bite.

Quinoa pasta, garlic, olive oil, parsley, salt, black pepper.

Spiced triple-rice blend with turmeric, cumin, cinnamon, and fresh parsley.

A fragrant blend of parboiled, brown, and red rice toasted with cumin, cinnamon, turmeric, and oregano alongside garlic and onion. Lemon juice brightens the pot while the grains simmer low and slow until tender, then rest to absorb every layer of flavour. Cooked red rice is folded through for colour and a subtle chew, finished with freshly chopped parsley. This aromatic side pairs easily with grilled proteins or roasted vegetables to round out your week.

Parboiled rice, red rice, brown rice, yellow onion, fresh parsley, fresh garlic, sunflower oil, lemon juice, dried oregano, turmeric, ground cumin, ground cinnamon, kosher salt, black pepper.

Sesame-soy glazed rice noodles with toasted seeds and green onion.

Tender rice noodles tossed in a house-made sesame-soy glaze built from fresh garlic, ginger, rice vinegar, and a touch of sesame oil. The sauce is brought to a boil until it thickens into a glossy coating, then folded through the noodles while they still have a slight bite. Finely chopped green onions and toasted sesame seeds finish every portion with colour and crunch. A clean, flavour-forward side that pairs easily with any protein on your plan.

Rice noodles, erythritol, green onion, soy sauce, rice vinegar, sesame oil, fresh garlic, sesame seeds, ginger powder, corn starch.

Wheat, soy, sesame, sulphites.

Fluffy steamed long grain white rice with a touch of salt.

Steamed long grain white rice, cooked low and slow until each grain is light, fluffy, and perfectly separate. A touch of sunflower oil and coarse kosher salt bring out a clean, subtle flavour that pairs with virtually anything on your plate. Built as a bulk side, this rice holds its texture beautifully alongside proteins, stir-fries, curries, or braised dishes. Simple, reliable, and ready when you are.

Long grain white rice, sunflower oil, salt.

Garlic-sautéed green beans and carrots in a sesame balsamic glaze.

Tender green beans and carrots, sautéed with fresh garlic and tossed in a tangy balsamic glaze brightened with apple cider vinegar and toasted sesame seeds. The vegetables keep a satisfying bite while the dressing brings a balance of sweet, acidic, and nutty flavour. A versatile bulk side that pairs easily with any protein and rounds out your weekly meal prep with real colour and crunch.

Green beans, carrots, fresh garlic, sesame oil, sesame seeds, apple cider vinegar, balsamic vinegar glaze, kosher salt, black pepper.

Sesame, sulphites.

Balsamic-roasted mushrooms with crisp yellow onions and fresh herbs.

Oven-roasted brown mushrooms seasoned with thyme, black pepper, and a splash of balsamic vinegar, tossed with yellow onions cooked until slightly crisp. Fresh garlic and sunflower oil round out the base, while finely chopped parsley brings a bright finish. The mushrooms pick up a gentle caramelised edge from the roast, and the balsamic adds just enough tang to keep every bite interesting. A versatile bulk side that pairs easily with any protein or grain bowl.

Brown mushrooms, onion, garlic, sunflower oil, balsamic vinegar, fresh thyme, fresh parsley, kosher salt, black pepper.

Sulphites.

Steamed and sautéed vegetables seasoned with garlic and black pepper.

A colourful mix of steamed broccoli, carrots, and green beans tossed with sautéed bell peppers, yellow onions, and fresh garlic. Each vegetable is cooked to its own ideal time, keeping textures crisp and flavours bright. Seasoned simply with cracked black pepper and coarse kosher salt, this medley lets quality produce speak for itself. Add it alongside any protein or grain to round out your plate with a generous serving of vegetables.

Green beans, broccoli, carrots, green bell peppers, red bell peppers, yellow onion, fresh garlic, kosher salt, black pepper.

Oven-steamed eggplant cubes in a garlic pomodoro sauce.

Tender eggplant cubes, oven-steamed until soft and tossed in a bright pomodoro sauce with granulated garlic and olive oil. The steaming keeps the eggplant light and silky without heavy oil absorption, letting the natural sweetness of the flesh come through. A finishing coat of tomato sauce ties everything together with a familiar, savoury warmth. Ideal as a bulk side to round out your weekly meal rotation with a simple, plant-forward option.

Eggplant, olive oil, granulated garlic, kosher salt.

Oven-roasted butternut squash with sautéed onion, garlic, and oregano.

Butternut squash, peeled and sliced, then seasoned with sunflower oil, fresh garlic, and black pepper before roasting until golden. Sautéed yellow onion finished with lemon juice and dried oregano gets folded through the tender squash, adding a bright, savoury layer to every bite. A versatile bulk side that pairs easily with grilled proteins, grain bowls, or leafy salads. Simple ingredients, real flavour, ready to plate.

Butternut squash, yellow onion, garlic, sunflower oil, lemon juice, oregano, black pepper, kosher salt.

Oven-roasted zucchini with lemon, garlic, and oregano.

Tender zucchini roasted with olive oil, fresh garlic, and a bright squeeze of lemon juice. Dried oregano and cracked black pepper round out the seasoning, giving each piece a savoury, herbaceous edge. The high heat of the oven concentrates the zucchini's natural sweetness while the lemon keeps everything light and fresh. A versatile bulk side that pairs effortlessly with grilled protein, grain bowls, or any plate that needs a hit of colour and flavour.

Zucchini, olive oil, lemon juice, garlic, dried oregano, kosher salt, black pepper.