Guajillo and achiote-marinated chicken thighs, grilled and oven-baked.

Chicken thighs marinated in a vibrant al pastor blend of soaked guajillo chillies, achiote paste, pineapple juice, cumin, cinnamon, and oregano. The marinade soaks deep into the meat before the thighs are grilled to lock in colour, then oven-baked low and slow until tender all the way through. Smoky, tangy, and layered with warmth from cayenne and paprika, this is protein that pulls its weight on any plate. Ready in minutes with no prep required.

Chicken thigh (skinless), pineapple juice, annatto paste, yellow onion, fresh garlic, guajillo chilli, paprika, apple cider vinegar, sunflower oil, dried oregano, ground cumin, ground cinnamon, ground black pepper, cayenne pepper, erythritol, kosher salt.

Sulphites.

Slow-braised beef chuck in a rich red wine tomato ragu.

Slow-simmered beef chuck braised in red wine, crushed tomatoes, and a splash of balsamic vinegar until the meat falls apart into a rich, hearty ragu. A classic mirepoix of onion, carrot, and celery builds the aromatic base, while Worcestershire sauce and oregano deepen every layer of flavour. The beef is seared for colour and body, then braised low and slow for hours until it shreds into the sauce completely. A satisfying, protein-rich option you can portion across meals throughout the week.

Beef chuck, crushed tomatoes, diced tomatoes, beef stock, carrots, onions, tomato paste, red wine, celery, garlic, sunflower oil, balsamic vinegar, Worcestershire sauce, parsley, oregano, bay leaves, kosher salt, black pepper.

Fish, sulphites.

Herb-marinated chicken simmered in a savoury tomato sofrito.

Tender chicken breast cubed and marinated for 12 hours in a vibrant blend of fresh cilantro, parsley, and garlic. The chicken is seared to build a deep, caramelized fond, then set aside while yellow onions and green bell peppers are sautéed into a rich sofrito with diced tomatoes. Everything comes together and simmers for 30 minutes, letting the flavours meld into a hearty, aromatic stew. Each bite carries the brightness of fresh herbs against a savoury, slow-built base.

Chicken breast, tomatoes, green bell peppers, onions, garlic, cilantro, parsley, sunflower oil, kosher salt, black pepper.

Teriyaki-glazed chickpeas and charred vegetables with sesame

Chickpeas seared alongside broccoli florets, red bell peppers, and red onion on a hot flat top, then tossed with fresh ginger, garlic, and green onion in a savory teriyaki glaze. Sesame seeds add a light crunch to every bite. The combination of hearty chickpeas and crisp, charred vegetables makes this stir fry satisfying on its own or paired with your favourite grain. Plant-powered and full of bold, wok-kissed flavour from start to finish.

Chickpeas, broccoli, red bell peppers, carrots, red onion, green onion, garlic, ginger paste, sunflower oil, sesame seeds.

Sesame.

Grilled lean beef and bulgur patty with mint, cumin, and allspice.

A bold take on a Middle Eastern classic, this kibbeh burger blends lean ground beef with hydrated bulgur, fresh mint, dried coriander, cumin, and allspice. Each patty is grilled to get those signature char marks, then finished in the oven for a juicy, evenly cooked centre. The bulgur adds a subtle, nutty texture that sets it apart from any ordinary burger. Red onion and black pepper round out the seasoning for a savoury, aromatic bite that holds up on its own or paired with your favourite sides.

Lean ground beef, bulgur, red onion, fresh mint, dried coriander, allspice, cumin, black pepper, kosher salt.

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.

Coconut curry loaded with white beans, mushrooms, and warming spices.

White beans and brown mushrooms simmered in a fragrant coconut curry built on red curry paste, turmeric, cumin, and fresh ginger. Diced tomatoes melt into the sauce while red chili pepper adds a gentle kick, balanced by a squeeze of lemon juice. Fresh cilantro finishes each batch, brightening the rich, warming broth. A plant-forward plate that keeps you full and satisfied, with layers of spice that make every bite worth savouring.

White beans, brown mushrooms, coconut milk, diced tomatoes, red onion, yellow onion, red curry paste, fresh cilantro, fresh garlic, ginger paste, lemon juice, sunflower oil, paprika, ground cumin, curry powder, ground turmeric, red chili pepper, erythritol, kosher salt, black pepper.

Glossy orange-glazed ground chicken with crisp peppers and sesame.

Ground chicken browned on the griddle with fresh garlic, ginger, red onion, and crisp bell peppers, all tossed in a glossy orange sauce made from fresh-squeezed orange juice, rice vinegar, and a touch of red chili. The vegetables stay vibrant and snappy, coated in the sticky, tangy glaze. Sesame seeds add a light nutty finish. Portioned for your bulk prep goals, this is a bright, satisfying plate that brings real takeout-level flavour to your weekly rotation.

Ground chicken, carrots, red bell peppers, green bell peppers, red onion, green onion, fresh garlic, ginger paste, fresh orange juice, sunflower oil, soy sauce, rice vinegar, sesame seeds, corn starch, erythritol, kosher salt, black pepper.

Wheat, soy, sesame.

Oven-baked flaked cod with Kalamata olives, garlic, and lemon.

Flaky cod fillets, oven-baked and gently flaked, then tossed with sautéed onion and golden garlic. Briny Kalamata olives, fresh parsley, olive oil, and bright lemon juice bring the classic Portuguese flavour profile together. Every forkful balances tender fish with savoury, herbaceous notes that feel light yet deeply satisfying. Chef-crafted and nutritionist-approved, this dish fits seamlessly into a week of clean, goal-focused eating.

Cod, yellow onion, kalamata olives, garlic, lemon juice, olive oil, sunflower oil, parsley, kosher salt, black pepper.

Lemon-oregano marinated chicken thigh, grilled and oven-finished.

Boneless chicken thigh marinated for 12 hours in olive oil, fresh garlic, oregano, lemon juice, and paprika, then grilled and oven-finished until tender. The long soak pulls bright citrus and warm spice deep into every piece, delivering the char and herbaceous punch of authentic souvlaki. Finished with a squeeze of lemon and a light drizzle of olive oil, the chicken arrives juicy and full of flavour. A versatile bulk protein built to anchor any plate, from grain bowls to wraps.

Boneless skinless chicken thigh, garlic, dried oregano, lemon juice, olive oil, sunflower oil, paprika, kosher salt, black pepper.

Sous vide sirloin steeped in teriyaki for twelve tender hours.

Tender tip sirloin steak, seasoned with coarse kosher salt and black pepper, then slow-cooked sous vide for twelve hours in a rich teriyaki sauce. That long, gentle cook draws the sweet-savoury glaze deep into the beef while keeping every slice remarkably tender. The result is a full-flavoured protein that pairs easily with rice, stir-fried vegetables, or your favourite grain bowl. Chef-crafted and nutritionist-approved, it arrives fresh and ready to enjoy in minutes.

Tip sirloin steak, kosher salt, black pepper.

Slow-simmered plant-based ragu with Beyond Meat and red wine

A hearty plant-based ragu built on Beyond Meat crumbles browned until rich and caramelized, then deglazed with red wine. Crushed and diced tomatoes, tomato paste, carrots, celery, and yellow onion simmer low and slow for two hours, deepening into a thick, savoury sauce. Fresh basil, dried oregano, and a touch of balsamic vinegar round out each spoonful. This is comfort food that fits a vegan routine without compromising on substance or flavour.

Crushed tomatoes, diced tomatoes, Beyond Meat, carrots, onion, celery, tomato paste, red wine, balsamic vinegar, sunflower oil, garlic, fresh basil, dried oregano, brown sugar, kosher salt, black pepper.

Sulphites.

Smoky chipotle brown rice with bell peppers and cumin.

Brown rice sautéed with fresh garlic and yellow onion, then simmered slowly for nearly an hour with diced tomatoes, red and green bell peppers, chipotle chili in adobo, smoked paprika, and ground cumin. A squeeze of lemon juice and dried oregano round out the flavour. The result is a deeply savoury, smoky rice with a satisfying chew that pairs well with virtually any protein. A versatile bulk side built to anchor your weekly meal prep.

Brown rice, red bell peppers, green bell peppers, yellow onion, diced tomatoes, chipotle chili in adobo, garlic, sunflower oil, lemon juice, smoked paprika, cumin, dried oregano, black pepper, kosher salt.

Turmeric and oregano roasted potatoes with lemon and garlic.

Golden yellow potatoes roasted with olive oil, turmeric, and dried oregano, then finished with fresh garlic and a bright squeeze of lemon juice. A chicken stock base keeps every piece tender inside while the edges turn crisp and caramelized. The warm spice and herb notes give these potatoes a distinctly Mediterranean character that pairs well with grilled proteins or grain bowls. Add them to any meal as a flavourful, satisfying side.

Chicken stock, garlic, yellow potato, lemon juice, olive oil, sunflower oil, oregano, turmeric, kosher salt, black pepper.

Tender quinoa pasta tossed in classic pomodoro sauce.

Quinoa pasta tossed in a bright pomodoro sauce, cooked until perfectly tender and coated in every last drop of tomato goodness. The quinoa base brings a satisfying bite and subtle nuttiness that pairs naturally with the classic Italian-style tomato sauce. Simple, clean, and full of honest flavour. A solid foundation for any meal, ready to enjoy straight from the container.

Quinoa pasta.

Oven-baked sweet potato wedges with salt and cracked pepper.

Thick-cut sweet potato wedges seasoned with coarse kosher salt and freshly ground black pepper, then oven-baked until the edges caramelize and the centers turn soft. Sunflower oil gives each wedge a light, golden crust without weighing it down. The natural sweetness of the potato plays off the cracked pepper for a side that holds its own next to any protein. Add them to your weekly prep for an easy, wholesome carb source you won't get tired of.

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

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-browned cauliflower mash, smooth and simply seasoned.

Steamed until tender and mashed with browned garlic, this cauliflower side delivers a smooth, savoury base for any plate. Sunflower oil rounds out the texture while coarse kosher salt and cracked black pepper keep the seasoning clean and direct. The garlic is browned before it hits the mash, adding a warm, nutty depth that plain cauliflower never reaches on its own. A simple, versatile bulk option built to pair with whatever protein or grain you choose.

Cauliflower, garlic, sunflower oil, kosher salt, black pepper.

Steamed cauliflower dressed in a tangy parsley and olive oil vinaigrette.

Steamed cauliflower tossed in a bright lemon parsley vinaigrette made from olive oil, sunflower oil, and apple cider vinegar. Fresh chopped parsley and cracked black pepper bring colour and bite to every floret. The cauliflower is steamed until just tender, then dressed while warm so the vinaigrette soaks in. A clean, versatile side that pairs easily with grilled proteins or grain bowls.

Cauliflower, olive oil, sunflower oil, parsley, apple cider vinegar, 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.

Crisp-sautéed napa cabbage, red peppers, and onion with black pepper.

A vibrant sauté of napa cabbage, red bell peppers, and yellow onion, cooked quickly on a flat top to keep every piece crisp and full of snap. Sunflower oil brings a clean sear, while coarse kosher salt and freshly ground black pepper let the vegetables speak for themselves. Thinly sliced and lightly charred, this mix adds colour, crunch, and honest flavour to any plate. A versatile bulk side ready to round out your meals for the week.

Napa cabbage, sunflower oil, yellow onion, red bell peppers, kosher salt, black pepper.

Steamed green peas with basil pesto and sautéed red peppers.

Green peas tossed with basil pesto and sautéed red bell peppers, finished with a touch of coarse salt and cracked black pepper. The peas are gently steamed to hold their bright colour and snap, then folded together with the charred peppers and pesto for a side that pulls its weight on any plate. Bold enough to stand on its own, versatile enough to round out a protein-heavy meal. A simple, satisfying addition to your weekly prep.

Green peas, pesto, red bell peppers, kosher salt, black pepper.

Milk, tree nuts, sesame.

Oven-roasted broccoli and mushrooms with garlic-sautéed onion.

Tender broccoli and brown mushrooms roasted until caramelized, then tossed with garlic-sautéed yellow onion. Sunflower oil, coarse kosher salt, and cracked black pepper keep the seasoning clean and let the vegetables speak for themselves. Each bite brings together earthy mushrooms, charred broccoli edges, and soft, sweet onion. A versatile bulk side that pairs with virtually any protein on your plan.

Broccoli, brown mushrooms, yellow onion, garlic, sunflower oil, kosher salt, black pepper.

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.

Blistered cherry tomatoes tossed with sautéed fresh garlic.

Whole cherry tomatoes roasted until their skins blister and their natural sweetness intensifies, then tossed with sautéed fresh garlic, sunflower oil, and cracked black pepper. The high-heat roast concentrates every drop of flavour while keeping the tomatoes tender and juicy inside. A simple, versatile side that pairs easily with grilled proteins, grain bowls, or any plate that needs a bright, savoury lift.

Cherry tomatoes, garlic, sunflower oil, kosher salt, black pepper.