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3 Easy Lunches

Sweet Potato & Bean Bowl

Mix kidney beans in a sprinkle of cumin, salt, finely chopped spring onion, lemon juice & olive oil and serve with left over roast vegetables (we used sweet potato), greens (we used kale) and a sprinkle of raw cashews.

Sushi Bowl

Serve brown rice topped with sliced cucumber, carrot, mashed avocado, torn nori sheets spring onion, shredded lettuce and an egg. To dress, mix 1 tsp of low salt soy sauce and . a tsp of sesame oil. We’ve topped with black sesame seeds, but you could use plain sesame seeds.

Quinoa & Tuna Greek Salad

Serve cooked Quinoa with cucumber, halved cherry tomatoes, kalamata olives, full-fat feta cheese, fresh herbs (parsley, oregano and basil will work well) and a can of tuna in spring water or olive oil. Dress with equal parts apple cider vinegar (you could use red wine vinegar too) and olive oil – a great alternative to the traditional balsamic which can be quite high in sugar.


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