PULLED BBQ QUORN, SWEET POTATO MASH

Looking for the perfect veggie meal that delicious, nutritious and best of all interesting and not just plain pasta!

Your prayers have been answered.

A simple recipe thats good all year round and makes the prefect meal prep box to make ahead of time!

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SATURDAY NIGHT FAKEAWAY – LEAN DONER KEBAB

CLEAN DONER KEBAB We’re working alongside the Academy 10 week transformation challenge at 3-1-5 Health Club so this recipe is dedicated to them. If you’ve got a real naughty food itch., This Lean Doner kebab will take you where you need to be.

CHIPOTLE CHICKPEA TACO BOWL

Meat Free Monday is back! Check out this cheeky Chipotle Chickpea Taco Bowl. Packed with protein and served up with a delicious rice and carrot and corn salsa. Its quick and tasty.

Each portion is packing in  429 Calories/Protein 22/Carbs 94/Fat 10

Ingredients

  • 150g tinned chickpeas, drained.
  • 175g cooked brown rice.
  • 50g carrots, diced.
  • 50g frozen corn.
  • 2 tbsp guacamole.
  • 1 tbsp sour cream.
  • 2 tbsp dried coriander.
  • 1 tbsp chipotle paste.
  • 1 tsp chilli flakes.
  • 15g fresh coriander.
  • Salt and pepper.
  • 1 lime wedge.

Directions

  1. Heat a pan with a little oil and fry the carrots until soft. Place in a bowl with the frozen corn and chilli flakes. Set aside.
  2. In another bowl add the rice, 1 tbsp dried coriander and 15g of chickpeas mix and microwave for 1 minute on full power.
  3. In another frying pan and the rest of the chickpeas, dried coriander, chipotle and cook through, finish with salt and pepper.
  4. When ready, add to a bowl as shown. Place on the guacamole, sour cream and picked coriander.
  5. Top with a lime wedge. Perfect to eat now or into a tub and lunch it up at work.

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PERFECT PROTEIN PIZZA

Hands up if clean eating Pizza is the holy grail? yep thought so. we’ll here is a recipe that’ll tick all your boxes. It incorporates our pulled turkey recipe from last week which you can find HERE.

Each pizza is packing in  429 Calories/Protein 32/Carbs 37/Fat 17

Ingredients

  • 1 protein flatbread
  • 30g of pizza sauce (600g jar of passata, 150g tomato puree, 1tbsp oregano, 1 minced clove of garlic, 1 tsp paprika salt and pepper – mixed in a bowl, makes 24 portions)
  • 30g pulled turkey
  • 30g cheddar
  • 20g feta

Directions

  1. Toast one side of the flat bread under the grill on a medium heat.
  2. Add the sauce, turkey and then both cheeses
  3. Grill for a further 3-4 minutes until the cheese has melted – Don’t let those edges burn!
  4. Serve with some awesome CAJUN WEDGES……

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MAKE THE PERFECT BEAN BURGER

Veggies – This one is for you!

Protein sources don’t just come from beef, chicken and pork. Chickpeas and Mixed beans will do the trick. Ready in 5 minutes, quick, easy, tasty, meat-free. You’re welcome planet earth.

Stick one of these patties between a toasted malt roll with tahini yoghurt, top with pickled carrots and serve up with WEDGES and slaw.

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SOUTHERN BAKED OATY CHICKEN

SOUTHERN BAKED OATY CHICKEN Hold on to your hats people – The Colonel will be trying to get in touch when he sees this! On the menu for you and the kids this final week of Summer Holidays is the proper tasty Southern Baked Oaty Chicken, a lean version on the classic! Served in soft […]

SATURDAY NIGHT FAKEAWAY-SUPER LEAN BEEF BURGERS

The last Bank Holiday is here! Take your BBQ to the next level with these handmade burgers and style them into your very own Replenish One Burger stacked with salsa, grilled halloumi in toasted buns. Throw some of our cajun wedges into the mix and you’ve got the dream weekend.

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SATURDAY NIGHT FAKEAWAY 004 – Thai Red Pulled Chicken Curry

In this week edition of Saturday Night Fakeaway we’re going to talk you through an awesome way to cook chicken in a Thai red curry sauce. Pair it with some coconut rice and roast of some peppers and baby corn to finish. Don’t forget the lime wedge!

Each portion is packing in  619 Calories/Protein 49/Carbs 55/Fat 19. Recipe serves 2.

Ingredients

 

Directions

  • Pre-heat the oven to 180 degrees/Gas mark 6.
  • In a sauce pan on a medium heat, add a splash of oil and the Thai paste and can of coconut milk. Whisk the mixture together until bubbling and the paste and milk have combined into a fairly thick sauce. Remove from the heat.
  • Place the chicken breasts in a deep over proof dish. Pour over the sauce. Place parchment over the top and then tightly wrap with tin foil. Place on the top shelf of the oven and cook for 50 minutes.
  • In the mean time, place the peppers and baby corn on a tray, toss in a little oil and roast under the grill turning occasionally. Do this for about 8 minutes until softened.
  • Once the veg is done set aside. On a tray place 50g of the coconut and under the grill to toast. This happens very quickly so keep your eyes peeled. Once it has browned, stir the coconut and place back under the heat. Repeat until the coconut has lovely toasted bits throughout. Place in a bowl and zest a full lime into the mix.
  • When the chicken is ready take out of the oven and take the breasts out of the oven proof dish and onto a chopping board. Grab two forks and pull the chicken apart. Place back in the sauce and stir to coat in the curry sauce, add in the vegetables to and give them a mix.
  • Serve with the coconut rice and sprinkle the coconut and lime mix over the top, for extra zest squeeze over some lime juice as well..

 

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CHICKEN AND CHORIZO JAMBALAYA

Need a dinner idea thats an absolute banger and ready in 30 minutes. Welcome to the Deep South. It’s Jambalaya time……….

Each portion is packing in  566 Calories/Protein 39/Carbs 62/Fat 18. Recipe serves 4.

Ingredients

  • 400g chicken breast in 1cm slices
  • 200g chorizo stick sliced into chunky half moons
  • 250g pilau rice
  • 1 medium onion, diced.
  • 2 sliced red peppers
  • 350ml of vegetable stock
  • 1 x 400g can of chopped tomatoes
  • 1 tbsp peri peri
  • 1 tbsp smoked paprika
  • 1 tsp chilli flakes
  • 1 tbsp tomato puree
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 tbsp sunflower oil

 

Directions

  • Heat a large pan on a medium heat on the hob and add a splash of sunflower oil. Add there chicken and brown off then set aside.
  • In the same pan add the onion and sauté for 4 minutes until brown. Add in the chorizo, peppers and spices and cook for a further 3 minutes. Then add in the puree and cook for another minute.
  • Add the rice, stock, tomatoes and chicken back to the pot and simmer for 20 minutes.
  • Check and stir from time to time and add more water where necessary.
  • When the rice is cooked through add the seasoning and lemon juice and stir through.
  • Careful, it’s filling! It also re-heats in the microwave amazingly so take the rest to work with you tomorrow!

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HERB CRUSTED PORK FILLET, GARLIC POTATOES WITH FETA, GREEN BEANS AND TOMATOES

A mixed contibution for this gem, Herb crust from Mr McGill, The rest from Mr Wilkinson. Garlic and feta potatoes are immense!

Each portion is packing in  542 Calories/Protein 46/Carbs 40/Fat 22. Recipe serves 2.

Ingredients

For the herb crust

  • 75g parsley
  • 75g chives
  • 2 tbsp grated parmesan
  • 2 tbsp breadcrumbs
  • 1 tbsp lemon zest
  • 1 tsp cracked black pepper
  • 1 tbsp sunflower oil

For the rest….

  • 300g of pork fillet (in two portions)
  • 2 tbsp dijon mustard
  • 300g maris piper potatoes
  • 50g feta
  • 2 cloves of garlic (minced)
  • 1 tbsp sunflower oil
  • 2 tbsp oregano
  • 200g green beans
  • 100g cherry tomatoes

Directions

  • Place the ingredients for the crust in a bowl and use a stick blender to blitz into a fine (slightly moist) crumb.
  • Remove any excess fat from the pork fillet, heat a small frying pan, splash in a little oil and seal all sides of the pork (no more than a minute). Place the pork to one side and allow to cool for at least 30 minutes.
  • Pre-heat your oven to gas mark 7 or 220 degrees.
  • Chop the potatoes into 1cm cubes. Place in a bowl and drizzle with a tbsp of oil, the oregano and garlic. Stir together until thoroughly combined. Place on a baking tray and into the oven for 40-50 minutes turning half way through.
  • With 20 minutes to go on the potatoes brush the pork fillet with dijon mustard and cover generously with the crumb.
  • Place the pork in the oven above the potatoes for 10 minutes. Allow to rest for 10 minutes afterwards.
  • Finally steam the green beans for 5 minutes then add to a frying pan with the tomatoes for 2 minutes.
  • Serve as shown in the picture. Sprinkle the potatoes with feta to finish.
  • Enjoy!

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