Mindful Meals for the Weekend


There are a huge range of recipe box delivery services available now, offering everything from organic produce to calorie controlled diets, all ideal for a quick midweek meal when you are short of inspiration. But one recipe box offering has really impressed us recently, offering healthy, balanced meals that are well and truly dinner party appropriate!!!! Mindful Chef is the brainchild of three friends, Myles, Giles and Rob, with the aim to make healthy eating easy and accessible. We have tried a number of their fabulous boxes and share a few of our favourite recipes below. Wether you order the box, or simply use their super site as inspiration, we are sure you (and your dinner guests) will enjoy the results.

Butternut squash & pork ragu lasagnel_dd9eb4aa38d2f9dc1d01096238d86536

  • 1 avocado
  • 1 red onion
  • 1 tbsp balsamic vinegar
  • 1 tbsp oil
  • 1 tbsp sundried tomato paste
  • 200g passata
  • 2 garlic cloves
  • 2 tsp dried Italian herbs
  • 2 x 150g pork mince
  • 400g butternut squash
  • 40g spinach


  1. Preheat the oven to 200C/gas mark 6 and boil a kettle.

  2. Peel the butternut squash and slice the neck into thin strips, chop the base into 1cm cubes. Spread the squash slices out on a baking tray alongside the squash cubes, drizzle with 1/2 tbsp oil and sprinkle with a pinch of sea salt. Place in the oven for 15-20 mins until softened.

  3. Finely dice the onion and finely chop or crush the garlic. Thinly slice the spinach.

  4. Heat a large pan with 1/2 tbsp oil on a medium heat and saute the garlic and onion for 5 mins, then add the pork and cook for 10 mins until golden brown.

  5. Pour in the passata, 50ml boiling water, the dried herbs and the sundried tomato paste. Season with sea salt and black pepper and cook for 5 mins to thicken the sauce.

  6. Peel and de-stone the avocado. thinly slice.

  7. To assemble the lasagne, place a slice of squash and spoon over the pork argue, top with a few slices of avocado, then repeat. Serve alongside the spinach and roasted squash cubes and drizzle with balsamic vinegar.

Courgette, mushroom & bechamel lasagnel_9c277ee69f286ba1d213586a82780405


  • 180g chestnut mushrooms
  • 1 tbsp chopped hazelnuts
  • 1 tbsp nutritional yeast
  • 200g passata
  • 250ml almond milk
  • 2 tbsp oil
  • 2 tsp dried Italian herbs
  • 300g courgette
  • 40g kale
  • 4 tbsp buckwheat flour
  • Large handful of flat-leaf parsley


  1. Preheat the oven to 220C/gas mark7.

  2. Finely slice the mushrooms and roughly chop the kale. Finely chop the parsley.

  3. Cut the end of the courgettes but leave the skin on. Using a peeler, slice the courgettes into long thin strips.

  4. Heat a medium-sized pan with 1 tsp oil on a medium heat, and cook the garlic, kale and mushrooms for 3 mins. Then add the passata and dried herbs. Simmer gently for 3 mins and season with sea salt and black pepper.

  5. Meanwhile, in a saucepan, heat 1 1/2 tbsp oil on a medium heat and add the flour, stir continuously for a 2 mins to cook the flour. Pour in the RUDE HEALTH almond milk gradually and stir continuously for a 4-5 until thickened. Remove from the heat and stir in the nutritional yeast and half of the parsley, season with sea salt and black pepper.

  6. Place a layer of the courgette ribbons on the base of the pie dish and spoon over the mushroom and tomato ragu, then a layer of the bechamel. Repeat then sprinkle over the chopped hazelnuts and remaining parsley.

  7. Place in the oven for 10 mins until turning golden and bubbling. Serve the lasagne on two warm plates.


Spicy chicken, egg & pepper shakshukal_6ae20b3d0e23eca0847c61f4b5b695ba


  • 1 red chilli
  • 1 red pepper
  • 1 tbsp oil
  • 1 tsp ground cumin
  • 200g sweet potato
  • 2 eggs
  • 2 tsp smoked paprika
  • 2 x 150g free-range chicken thighs
  • 400g chopped tomatoes
  • Large handful of fresh coriander


  1. Finely dice the onion and cut the red pepper into bite-sized pieces. Finely slice the red chilli (remove the seeds for less heat). Remove the coriander leaves from the stalks.

  2. Season the chicken thighs with sea salt and black pepper. Heat a medium-sized pan with 1/2 tsp oil on a medium-high heat and brown the chicken for 4-5 mins.

  3. In a large saucepan heat 1/2 tbsp oil on a medium heat cook the onion for 5 mins, then stir in the ground cumin, smoked paprika, half of the chilli and half of the coriander. Then add the red pepper and chopped tomatoes. Simmer for 5 mins and season with sea salt and black pepper.

  4. Place the chicken thighs into the tomatoes and gently crack the eggs separately, in between the chicken. Place a lid on the pan and simmer for 10-15 mins until the egg whites have set (they will be opaque).

  5. Sprinkle over the remaining sliced chilli and fresh coriander.

  6. Spoon the shakshuka into two warm bowls.

For even more delicious and nutritious recipe ideas from Mindful Chef, pre order their fabulous new cook book now. 

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