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Barbecued Chicken Salad

225g boneless, skinless chicken breast, cut into thick strips 100ml light barbecue sauce 1 teaspoon granulated garlic 1 teaspoon chili powder Salad Ingredients: 300g ready-to-serve romaine lettuce (chopped) 1 sliced fresh tomato 1 bunch sliced spring onions 50g sliced cucumbers Oil and vinegar to taste (use oil sparingly) Mix the chicken breast strips with the barbecue sauce, garlic and … Keep reading

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Cajun Stuffed Peppers

4 green bell peppers 400g kidney beans, rinsed, drained 200g cooked brown rice 1 teaspoon Cajun spice mix 400g peeled, diced tomatoes with Italian herbs and garlic 50g grated nonfat mozzarella cheese Cut off top of peppers. Hollow out seeds and veins. Mix beans, rice and spices in medium-sized mixing bowl. Fill peppers with this mixture and … Keep reading

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Carrot Ginger Salad

1 iceberg lettuce 16 cherry tomatoes 3 grated carrots 1 tablespoon grated ginger root 1 bunch sliced spring onions Red wine vinegar to taste Place washed lettuce in wide shallow bowl. Top with tomatoes, carrots, ginger and green onions. Serve salad with black pepper and red wine vinegar on the side.

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Roasted Winter Vegetable Soup

1 butternut squash, cut in half and seeded and stem removed 1/2 onion 1 yellow bell pepper 2 carrots 4 cups low-sodium vegetable broth 1 cup fat-free half and half dash black pepper dash Tabasco sauce Place the veggies in a roasting pan. Roast for 90 minutes at 325 degrees. Puree the veggies with broth … Keep reading

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