Easy food, made in batches.

Berries + chia + oats

• Greek yogurt 200g
• Mixed berries 1 cup
• Rolled oats ¼ cup
• Chia seeds 1 tbsp
• Almonds 10
• Honey 1 tsp

Portion yogurt into 3 jars. Top with oats, chia, almonds. Keep berries separate.

Add berries and a drizzle of honey just before eating.

Spinach, peppers, whole grain toast

• Firm tofu 200g (or 3 eggs)
• Bell pepper
• Spinach 2 cups
• Onion ½
• Turmeric, salt, pepper
• Whole grain toast

Cook scramble in one pan. Cool, divide into containers.

Reheat 60s. Toast bread fresh.

Quinoa, chickpeas, cucumber, tomato

• Paneer 200g
• Quinoa 1 cup dry
• Chickpeas 1 can
• Cucumber
• Cherry tomatoes
• Lemon, olive oil, mint

Cook quinoa. Sear paneer cubes. Mix with chickpeas. Store dressing separately.

Serve cold or room temp. Add lemon dressing.

Chickpeas, spinach, brown rice

• Chickpeas 2 cans
• Spinach 4 cups
• Onion, tomato, garlic, ginger
• Garam masala, cumin
• Brown rice 1 cup dry

Simmer curry 20 min. Cook rice separately. Cool fully before storing.

Reheat covered with a splash of water.

Lentils, sweet potato, carrots

• Red lentils 1.5 cups
• Sweet potato 1 large
• Carrots 2
• Coconut milk ½ can
• Cumin, coriander, ginger

Simmer 30 min until lentils break down. Cool. Portion into 4.

Reheat on stove or microwave. Top with cilantro and lemon.

Broccoli, peppers, brown rice

• Tempeh 250g (or chicken breast 250g)
• Broccoli
• Bell peppers
• Soy sauce, ginger, garlic
• Brown rice 1 cup dry

Sear tempeh, stir-fry veggies. Cool and divide.

Reheat 90s. Add chili flakes or sesame.

Edamame, carrots, whole grain crackers

• Shelled edamame 1 cup
• Hummus
• Carrot sticks
• Whole grain crackers
• Apple

Steam edamame. Pre-cut carrots. Pack in 4 small containers.

Grab and go. Pair with apple for fruit serving.

Mixed berries + dark chocolate shavings

• Greek yogurt 400g
• Honey 1 tbsp
• Vanilla ¼ tsp
• Mixed berries 1 cup
• Dark chocolate (85%) 20g
• Pistachios 2 tbsp

Mix yogurt, honey, vanilla. Spread 1 cm thick on parchment-lined tray. Top with berries, chocolate, pistachios. Freeze 3 hrs, break into pieces.

Eat straight from the freezer. Keep in an airtight container.

Chia + cocoa + berries

• Chia seeds 4 tbsp
• Unsweetened almond milk 1.5 cups
• Cocoa powder 2 tbsp
• Maple syrup 1 tbsp
• Vanilla ¼ tsp
• Berries to top

Whisk everything except berries. Divide into 3 jars. Refrigerate overnight.

Top with berries and a few almonds before eating.

Oats + banana + walnuts

• Ripe bananas 2
• Rolled oats 1.5 cups
• Vanilla protein powder 1 scoop
• Walnuts ¼ cup
• Cinnamon 1 tsp
• Dark chocolate chips 2 tbsp

Mash bananas, mix everything. Spoon 12 cookies onto a tray. Bake 175°C for 12 min. Cool fully.

Store in an airtight tin. Great with coffee or after a workout.

Dates + oats + flax

• Medjool dates 10 (pitted)
• Rolled oats ½ cup
• Almond butter 3 tbsp
• Ground flax 1 tbsp
• Cocoa 1 tbsp
• Pinch salt

Pulse everything in a food processor until sticky. Roll into 12 balls. Refrigerate.

2 bites = a small dessert or pre-workout snack.

Apples + oats + walnuts

• Apples 4
• Cinnamon 2 tsp
• Rolled oats ¼ cup
• Walnuts 2 tbsp
• Maple syrup 1 tbsp
• Greek yogurt to serve

Core apples, fill with oats/walnuts/cinnamon/maple. Bake 180°C for 25 min. Cool, store in fridge.

Reheat 60s. Top with a generous spoon of Greek yogurt.

Pair with berries on top

• Greek yogurt 200g
• Unsweetened almond milk 1 cup
• Vanilla protein powder 1 scoop (~25g)
• Vanilla extract ½ tsp
• Maple syrup 1 tbsp
• Pinch of salt

Whisk smooth, pour into Ninja Creami pint. Freeze flat at least 24 hrs.

Run 'Lite Ice Cream' on the Creami. Re-spin with a splash of milk if powdery. Top with berries.

Banana + cocoa + walnuts

• Frozen banana 1
• Greek yogurt 150g
• Cocoa powder 1 tbsp
• Chocolate protein powder 1 scoop
• Almond milk ¾ cup
• Walnuts 1 tbsp to top

Blend smooth, pour into Creami pint, freeze 24 hrs.

Run 'Lite Ice Cream'. Re-spin once for soft-serve texture. Top with walnuts.

Mango + cardamom

• Frozen mango chunks 1 cup
• Greek yogurt 150g
• Almond milk ½ cup
• Cardamom ¼ tsp
• Honey 1 tsp
• Pistachios to top

Blend until pourable, transfer to Creami pint, freeze 24 hrs.

Run 'Sorbet'. Top with crushed pistachios.

Pair with a square of dark chocolate

• Strong espresso ⅓ cup (Cafe Luxe, cooled)
• Greek yogurt 200g
• Vanilla protein powder 1 scoop
• Almond milk ½ cup
• Maple syrup 1 tbsp
• Pinch salt

Pull a double espresso, cool. Whisk with the rest. Pour into Creami pint, freeze 24 hrs.

Run 'Gelato'. Re-spin with 1 tbsp milk if needed.

Pair with an apple or pear

• Espresso double shot (Cafe Luxe)
• Unsweetened almond milk 1 cup
• Vanilla protein powder 1 scoop
• Cinnamon pinch
• Ice

Pull espresso, cool. Shake or blend with milk + protein. Store cold up to 2 days.

Pour over ice, dust with cinnamon. Great mid-morning or pre-strength session.

Pair with oats or fruit

• Espresso double shot (Cafe Luxe)
• Whole milk or oat milk ⅓ cup, steamed
• Vanilla protein powder ½ scoop (optional)
• Cinnamon pinch

Whisk protein into a tablespoon of warm milk first to avoid clumps.

Pull espresso into a small cup, add steamed milk + protein mix. Tight, strong, ~14g protein.

Pair with berries

• Espresso double shot, cooled
• Greek yogurt 150g
• Almond milk ½ cup
• Vanilla extract ¼ tsp
• Maple syrup 1 tsp
• Ice

Pull and cool espresso. Blend everything 15 seconds.

Pour over ice. Creamy, almost milkshake — great post-workout breakfast.

Cinnamon + oat milk

• Espresso double shot (Cafe Luxe)
• Oat milk 1 cup, steamed
• Cinnamon ¼ tsp
• Maple syrup ½ tsp (optional)

Steam oat milk to silky microfoam. Dust cinnamon into the cup before pouring.

Pull espresso, top with steamed oat milk. Cozy weekday default.

Pair with a banana or almonds

• Espresso double shot, cooled
• Unsweetened almond milk 1 cup
• Vanilla extract ¼ tsp
• Ice
• Optional: 1 tsp maple syrup

Pull espresso ahead and chill in the fridge. Lasts a day.

Fill glass with ice, pour milk + vanilla, top with espresso. Stir.

Cocoa + pair with a pear

• Espresso double shot (Cafe Luxe)
• Whole or oat milk ¾ cup, steamed
• Chocolate protein powder ½ scoop
• Cocoa powder ½ tsp
• Pinch salt

Mix protein + cocoa with 2 tbsp warm milk into a smooth paste first.

Add paste to cup, pull espresso over it, top with steamed milk + foam.

Pair with Greek yogurt or fruit on the side

• Espresso double shot, hot (Cafe Luxe)
• Ice 1 cup
• Maple syrup ½ tsp (optional)

Best made fresh — no batching.

Combine in a cocktail shaker with ice. Shake hard 15 sec. Strain into a chilled glass — silky foam top.

Whole-grain sourdough + tomato

• Sourdough 2 slices
• Cottage cheese 200g
• Cherry tomatoes
• Olive oil
• Chili flakes
• Sea salt, black pepper

Roast tomatoes 8 min at 200°C in batches; store 3 days.

Toast bread, spread cottage cheese, top with tomatoes, oil, chili.

Steel-cut oats + spinach

• Rolled oats ½ cup
• Veg broth 1 cup
• Spinach handful
• Parmesan 2 tbsp
• 1 egg (optional)
• Black pepper

Cook oats in broth in bulk; refrigerate 3 days.

Reheat oats, wilt spinach in, top with soft-boiled egg + parmesan.

Whole-wheat wrap + peppers

• Firm tofu 200g, crumbled
• Bell pepper, onion
• Turmeric, cumin, salt
• Whole-wheat wraps
• Salsa

Sauté veggies + tofu with spices 10 min. Cool, portion into 3 containers.

Warm filling 1 min, wrap, top with salsa. Add hot sauce if desired.

Chickpeas + cucumber + tomato

• Chickpeas 2 cans
• Olive oil, cumin, paprika, garlic
• Cucumber, tomato, red onion
• Tahini, lemon, garlic (sauce)
• Brown rice or pita

Roast chickpeas 22 min at 220°C. Whisk tahini sauce. Chop salad. Store separately.

Assemble over rice with salad, drizzle tahini-lemon. Bright and filling.

Edamame + cabbage + carrots

• Rice noodles or soba
• Extra-firm tofu 300g
• Peanut butter 3 tbsp, soy, lime, ginger, garlic, chili
• Shredded cabbage, carrots, edamame
• Cilantro, lime

Cook noodles al dente, rinse cold. Pan-sear tofu. Whisk peanut sauce. Store separated.

Toss noodles + tofu + veg with sauce. Top with cilantro + lime.

Couscous + cucumber + chickpeas

• Chicken breast 500g
• Lemon, oregano, garlic, olive oil
• Pearl couscous 1 cup
• Cucumber, tomato, feta, olives
• Parsley

Marinate chicken 15 min, grill/bake 18 min. Cook couscous. Chop salad. Cool, portion.

Layer couscous, salad, sliced chicken, feta. Squeeze lemon.

Black beans + sweet potato + slaw

• Sweet potato 2, diced
• Black beans 2 cans
• Cumin, smoked paprika, garlic
• Corn tortillas
• Avocado, lime, cilantro, slaw

Roast sweet potato 25 min at 220°C with spices. Warm beans. Store fillings 4 days.

Char tortillas, fill with potato + beans, top with avocado, slaw, lime.

Basmati + peas + tomato sauce

• Paneer 400g, cubed
• Yogurt, garam masala, turmeric, garlic, ginger
• Crushed tomatoes, onion, cream/coconut milk
• Basmati rice
• Cilantro

Marinate paneer 15 min, sear. Make sauce. Cook rice. Combine + refrigerate 4 days.

Reheat with splash of water. Top with cilantro. Naan optional.

Edamame is fiber-rich

• Frozen edamame in pods 1 cup
• Sea salt
• Chili flakes (optional)

Steam 4 min, cool. Pre-portion into bags.

Sprinkle with sea salt + chili. Pop straight from the shell.

Pineapple

• Cottage cheese 200g
• Pineapple chunks ½ cup
• Toasted coconut 1 tbsp
• Cinnamon

Pre-portion cottage cheese + pineapple into 3 jars.

Top with toasted coconut + cinnamon right before eating.

Banana

• Ripe banana 1
• Greek yogurt 1 cup
• Almond milk ½ cup
• PB powder 2 tbsp
• Maple syrup 1 tsp
• Vanilla

Blend, freeze in Creami pint 24h.

Run Lite Ice Cream cycle. Re-spin if needed. Top with chopped peanuts.

Cherries

• Frozen tart cherries ½ cup
• Cottage cheese 1 cup
• Almond milk ½ cup
• Vanilla protein 1 scoop
• Honey 1 tsp

Blend smooth, freeze 24h in pint.

Creami on Lite Ice Cream. Top with dark chocolate shavings.

Pair with oats

• Cold brew concentrate ½ cup
• Almond milk ½ cup
• Vanilla protein 1 scoop
• Ice
• Cinnamon

Brew cold brew weekly (12h steep). Keeps 1 week.

Shake protein + milk, pour over ice + cold brew. Dust cinnamon.

Oat milk + cinnamon

• Espresso double shot
• Oat milk ¾ cup, steamed
• Maple syrup 1 tsp
• Brown sugar pinch
• Cinnamon

No batching — built fresh.

Stir syrup + sugar into espresso, top with steamed oat milk + cinnamon dust.

Pair with a date or fig

• Espresso double shot
• Whole milk ⅓ cup, steamed
• Honey ½ tsp
• Cardamom pinch

No batching.

Whisk honey + cardamom into espresso, top with silky steamed milk.

Cocoa

• Hot espresso double shot
• Creami protein ice cream 1 scoop
• Cocoa powder
• Dark chocolate shavings

Use any prepared Creami pint.

Scoop Creami into glass, pour hot espresso over, dust cocoa.

Oats + chia + blueberries

• Rolled oats 60g
• Greek yogurt 150g
• Milk 150ml
• Vanilla protein 1 scoop
• Chia seeds 1 tbsp
• Blueberries 1 cup

Layer oats, yogurt, milk, protein and chia in 4 jars. Shake and refrigerate.

Top with blueberries and a pinch of cinnamon cold from the fridge.

Onion, tomato, peas

• Paneer 150g crumbled
• Eggs 2
• Onion 1
• Tomato 1
• Green peas ½ cup
• Turmeric, cumin, chilli
• Whole grain roti 1

Cook the bhurji base with veg, cool and portion into 3 containers.

Reheat 90s, fold in fresh scrambled egg, serve with a warm roti.

Oat flour + banana

• Oat flour 60g
• Cottage cheese 150g
• Egg whites 120ml
• Vanilla protein ½ scoop
• Baking powder ½ tsp
• Banana 1

Cook a full batch of pancakes, cool flat, stack with parchment in a container.

Warm 40s in the toaster oven, top with banana and Greek yogurt.

Chickpeas, potato, kale

• Chickpeas 1 can
• Baby potato 250g
• Kale 2 cups
• Smoked paprika 1 tsp
• Olive oil 1 tbsp
• Feta cheese 40g

Roast potatoes and chickpeas together at 425F for 22 min, add kale last 4 min.

Reheat in a hot pan, crumble feta over the top.

Kidney beans + quinoa + cucumber

• Kidney beans 1 can
• Quinoa 150g dry
• Cucumber 1
• Tomato 1
• Onion ½
• Masala spice 1 tbsp
• Greek yogurt 100g

Simmer rajma masala, cook quinoa separately. Portion 4 bowls, salad kept dry.

Reheat beans and quinoa, add cool cucumber salad and a yogurt dollop.

Brown rice + peppers

• Chicken breast 500g
• Greek yogurt 150g
• Tandoori masala 2 tbsp
• Brown rice 200g dry
• Bell pepper 2
• Lemon 1

Marinate chicken 2h, bake 22 min at 425F. Cook rice, roast peppers on the same tray.

Reheat and finish with lemon and fresh cilantro.

Carrot, spinach, cucumber

• Tempeh 200g
• Brown rice 150g dry
• Carrot 1
• Spinach 2 cups
• Cucumber 1
• Gochujang sauce 2 tbsp
• Sesame oil 1 tsp

Pan-glaze tempeh, blanch spinach, julienne veg. Layer rice, veg, tempeh in jars.

Reheat 90s, stir in gochujang and a drizzle of sesame oil.

Red lentils, carrot, greens

• Red lentils 200g
• Carrot 2
• Onion 1
• Vegetable stock 1 l
• Cumin 1 tsp
• Halloumi cheese 120g
• Mixed greens 3 cups

Simmer soup 25 min, blend half for body. Cool and portion into 4 containers.

Reheat soup, sear halloumi 2 min per side over dressed greens.

Spinach + basmati

• Firm tofu 300g
• Spinach 500g
• Onion 1
• Garlic 3 cloves
• Ginger 1 tbsp
• Basmati rice 200g dry
• Garam masala 1 tsp

Blend cooked spinach base, fold in seared tofu. Portion with rice into 4 containers.

Reheat 2 min, finish with a spoon of yogurt.

Broccoli, zucchini, sweet potato

• Chicken thigh 500g
• Harissa sauce 2 tbsp
• Broccoli 1 head
• Zucchini 2
• Sweet potato 2
• Olive oil 1 tbsp

Toss everything on two trays, roast 28 min at 425F, rotating once.

Reheat and add lemon plus fresh parsley.

Whole wheat pasta + tomato

• Whole wheat pasta 300g
• Cottage cheese 400g
• Marinara sauce 500ml
• Spinach 3 cups
• Mozzarella cheese 100g
• Oregano 1 tsp

Layer cooked pasta, blended cottage cheese, sauce and spinach. Bake 25 min at 400F.

Cut into 4 squares, reheat 2 min covered.

Edamame + soba + bok choy

• Extra firm tofu 400g
• White miso 2 tbsp
• Soy sauce 1 tbsp
• Soba noodles 180g
• Edamame 1 cup
• Bok choy 3 heads

Press and glaze tofu, roast 20 min. Cook soba and blanch bok choy.

Reheat tofu in a pan for crisp edges, toss noodles with warm edamame.

Chickpeas

• Chickpeas 2 cans
• Olive oil 1 tbsp
• Chaat masala 1 tbsp
• Chilli powder ½ tsp
• Salt

Dry chickpeas well, roast 25 min at 425F, toss with masala while hot.

Store in a jar; grab a ½-cup portion.

Carrot, cucumber, pepper

• Greek yogurt 250g
• Garlic powder ½ tsp
• Dill 1 tbsp
• Lemon 1
• Carrot 3
• Cucumber 1
• Bell pepper 1

Whisk the dip, portion into 4 cups. Cut veg sticks and store upright in water.

Grab a dip cup with a handful of veg sticks.

Oats + dates

• Rolled oats 120g
• Dates 8
• Peanut butter 3 tbsp
• Vanilla protein 1 scoop
• Chia seeds 1 tbsp
• Cocoa powder 1 tbsp

Pulse in a food processor, roll 16 bites, chill 30 min.

Two bites with coffee or before a lift.

Peppers + onion

• Paneer 250g
• Greek yogurt 100g
• Tikka masala 1 tbsp
• Bell pepper 2
• Onion 1
• Lemon 1

Marinate and broil 10 min, cool and portion into 3 cups.

Eat cold or warm 45s with a squeeze of lemon.

Pistachios

• Milk 1 cup
• Vanilla protein 1 scoop
• Pistachios 20g
• Cardamom pinch
• Honey 1 tsp

Blend, freeze in a Creami pint 24h.

Lite Ice Cream cycle, re-spin, top with crushed pistachios.

Apple + oats

• Apple 3
• Rolled oats 80g
• Vanilla protein 1 scoop
• Almonds 20g
• Cinnamon 1 tsp
• Maple syrup 1 tbsp

Bake sliced apples under the oat-protein crumble 25 min at 375F. Portion into 4 cups.

Warm 45s and add a spoon of Greek yogurt.

Chia + raspberries

• Chia seeds 4 tbsp
• Milk 400ml
• Cocoa powder 2 tbsp
• Chocolate protein 1 scoop
• Raspberries 1 cup
• Maple syrup 1 tsp

Whisk, rest 10 min, whisk again and refrigerate in 4 jars overnight.

Top with raspberries and dark chocolate shavings.

Pair with oats

• Espresso double shot
• Milk ¾ cup
• Unflavored protein 1 scoop
• Cinnamon

No batching — built fresh.

Shake protein into cold milk first, steam on the Cafe Luxe frother, pour over espresso.

Ginger + cardamom

• Espresso single shot
• Milk 1 cup
• Chai spice mix 1 tsp
• Ginger ½ tsp
• Honey 1 tsp

Simmer a spiced milk concentrate and keep 2 days.

Warm the concentrate, froth, pour over the espresso shot.