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Weekly Meal Plan
Use these recipes as inspiration throughout the week, and remember to adjust them based on your personal needs. Everyone's body is different, so listen to your hunger cues and adjust portion sizes and ingredients whenever necessary ;)!
For
4
M
I
Fruit and Vegetables
2 cup Frozen blueberries
5 cup Frozen raspberries
1 cup Fresh blueberries
8 tbsp Pomegranate seeds
6.7 handful Spinach
8.5 cup Tomatoes
5 cup Cucumber
4 Carrots
2 cup Red cabbage
0.5 cup Spring onion
3.5 Red onion
49 Cherry tomatoes
5 cups Red bell pepper
9 medium Carrots (medium)
1 Zucchini
2 large can Tomatoes (large can)
Raspberries
Blueberries
6 Avocado
A squeeze Lemon/lime juice
Some Sprouts
8 handful Arugula
2 Spring onion
5 small Garlic cloves (small)
1 small Red onion (small)
9.3 Garlic clove
1 small Red chili
1 medium Carrot
0.5 head Cauliflower
1 handful Fresh mushrooms
4 cup Frozen strawberries
2 Banana
4 Kiwi
4 tbsp Goji berries
4 cup Romaine lettuce
5.7 cup Red onion (cup)
4 cup Spinach (cup)
4 cup Frozen peas
1.5 cup Blueberries (cup)
1.5 cup Strawberries
4 Handful Spinach (Handful)
12 large Potatoes
4 handful Lamb's lettuce
0.5 Cucumber
4 cup Fresh spinach
9 cup Frozen mango
Strawberries
Banana slices
2 handful Fresh lettuce
1.5 cup Cherry tomatoes (cup)
4.7 Red bell pepper
Beetroot
Potatoes
Sweet potato
Sweet corn
1 cup Fresh raspberries
Spinach
Tomatoes
Cucumbers
8 handful Mixed leafy greens
2 Lemon
3 ripe Bananas
Lettuce
Carrots
Bell pepper
8 handful Mixed greens
20 medium Potatoes (medium)
4 Green bell pepper
3 cloves Garlic
Fresh vegetable sticks

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