Fluffy two-ingredient banana pancakes with no added sugar — perfect with fresh fruit.

Blended spinach, banana and mango topped with granola, kiwi and chia seeds.

Coconut milk chia pudding layered with fresh mango cubes and toasted coconut flakes.

Creamy oats soaked overnight with almond milk, topped with fresh mixed berries and a drizzle of maple syrup.

Protein-packed quinoa tossed with roasted peppers, cucumber, cherry tomatoes and a tahini dressing.

Mashed spiced chickpeas and creamy avocado in a wholegrain wrap with shredded lettuce and tomato.

Oven-roasted sweet potato, broccoli and chickpeas over brown rice with tahini dressing.

Classic Italian vegetable soup with cannellini beans, pasta and fresh herbs.

Oven-roasted sweet potato, broccoli and chickpeas over brown rice with tahini dressing.

Sun-dried tomato and cashew cream sauce tossed with penne and fresh basil.

Smoky black beans in corn tortillas with pico de gallo, guacamole and pickled jalapeños.

Finely chopped mushrooms and walnuts in a rich tomato sauce over spaghetti.

Diced ripe tomatoes with garlic and basil on toasted baguette — simple Italian classic.

Homemade roasted garlic hummus served with carrot sticks, cucumber, peppers and pitta.

Blended frozen bananas churned into an ice-cream-like dessert — no churn, no dairy needed.

No-bake oat and peanut butter balls rolled in shredded coconut — ideal for snacking all week.

Rich and velvety chocolate mousse made with ripe avocados, cacao and maple syrup.

Blended frozen bananas churned into an ice-cream-like dessert — no churn, no dairy needed.

Blended spinach, banana and mango topped with granola, kiwi and chia seeds.

Chilled blended mango with coconut yoghurt, cardamom and a squeeze of lime.

Warm oat milk infused with turmeric, ginger, cinnamon and a touch of black pepper.

Classic Italian vegetable soup with cannellini beans, pasta and fresh herbs.

Slow-roasted tomatoes blended smooth with garlic and thyme — serve with crusty bread.

Red lentils slow-simmered with cumin, turmeric, tomatoes and kale — hearty and warming.

Coconut milk chia pudding layered with fresh mango cubes and toasted coconut flakes.

Oven-roasted sweet potato, broccoli and chickpeas over brown rice with tahini dressing.

Homemade roasted garlic hummus served with carrot sticks, cucumber, peppers and pitta.

Batch-cooked farro, roasted veg and marinated tofu — portion into 5 containers for the week.