Korean marinated ground beef served with homemade kimchi and steamed edamame on a bed of low calorie noodles with a tangy pineapple sauce.
Tender strips of lean marinated chicken, red peppers, grilled courgette, broccoli, asparagus, spring onions and a light dusting of shredded coconut, tossed in a tangy balsamic vinegar.
Low fat vegetarian chili packed with sweet potato, kidney beans, red peppers, courgette, a kick of jalapeno and wholesome quinoa in a rich tomato sauce topped with yoghurt.
A protein packed medley of soy and sesame marinated chicken strips atop low carb carrot noodles, shredded cabbage, bok choy, spring onions and shaved almonds in a sweet orange teriyaki sauce.
Grilled chipotle chicken strips, roast vegetables, sweetcorn and cauliflower rice topped with grated cheddar and served with homemade guacamole and salsa.
Three bean medley with chickpeas, courgette, carrot, sweet potato and spinach slow cooked in soy sauce and creamy coconut milk topped with cashew nuts and chili flakes.
Homemade baked cauliflower falafel on a bed of wholesome quinoa with gherkins, grilled courgetti, aubergine, peppers, onions and cherry tomatoes. Served with a creamy yoghurt tahini sauce.
