Lifestyling Kitchen
Live healthy every day
Lifestyling Kitchen
Live healthy every day

Fresh, handmade whole-foods, naturally gluten free, prepared and delivered to your door

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Eat the rainbow

vitamins and minerals are epic, our bodies and brains run on processes guided by these nutrients, from vitamin A to Zinc. We simply don't get enough in our diets. But we're here to help and our wholefood meals are loaded with a whole plethora of these wonderful micronutrients

Pulled pork, roasted sweet potato and kaleslaw egg wrap with a honey garlic mayonnaise

Ingredients

1 egg wrap
1 kg pork shoulder or leg 
1/3 large sweet potato
1 tbsp olive oil

For the Kaleslaw

Handful of kale, roughly torn, any thick stalks removed
1/4 small red onion, peeled and thinly sliced
50g red cabbage, thinly sliced
1 carrot, peeled and grated
1-2 tbsp mayonnaise (see recipe for home-made)
1 tsp dijon mustard
Squeeze of lemon juice 
Pinch of unrefined, unbleached salt
Fresh ground black pepper

For the sauce

1 tbsp mayonnaise (see recipe for home-made) 
1 tsp honey
1/4 tsp garlic, minced
Pinch of unrefined, unbleached salt
Fresh ground black pepper

Method

1. You'll have to start this one a little earlier to get the pork just the way you want it and fork tender. I've found the easiest way that requires the least effort is to place the joint of pork into a slow cooker and cook for between 8-9 hours on a medium setting. If leaving overnight have it on low and turn it up to high for the last couple of hours. Add a pinch of salt to the meat at the start of the cooking time.
2. Once the pork is cooked remove from the slow cooker and gently pull apart with a fork and leave to cool.
3. At any point whilst the pork is cooking cook the sweet potato. For this pre-heat the oven to 180, gas mark 6. Peel and dice up the sweet potato into 2cm dice. Season and coat with olive oil. Place onto a baking tray and cook in the centre of the oven for 35-40 minutes (turning once) until softened and starting to brown. Once cooked remove from the oven and leave to cool.
4. Finely chop and/or grate the kale, red cabbage, carrot and red onion and add to a bowl. Mix together the mayonnaise with the dijon mustard and lemon juice and season with salt and pepper. Add this to the bowl and mix until well combined.
5. For the honey garlic mayonnaise mix together the mayonnaise, honey, garlic, salt and pepper in a bowl until combined.
6. Take your pre-made and chilled egg wrap and lay it flat on a chopping board
7. Spread the sauce evenly over the base of the wrap
8. Take about 50g of the cooked and shredded pork and add it to the wrap, followed by a good spoonful of the kaleslaw and finally sprinkle on the sweet potato.
9. Fold over the top of the wrap then fold in the sides and finally roll the wrap so everything is securely tucked in.

     Serves - 1
    Cooking time - 8-9 hours
    Prep time - 5-10 minutes 
    Calories per serving - 435
    Gluten free
     Allergens: Egg/mustard

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    Recipe - Goat’s cheese, avocado, pear and pistachio nut salad with a honey mustard vinaigrette (vegetarian)

    Ingredients

    For the salad base

    1 handful romaine lettuce, chopped
    1 handful spinach
    1 tbsp rocket
    1/2 stick celery, chopped
    1 radish, chopped
    1 tbsp cucumber, sliced
    2-3 cherry tomatoes, sliced
    1/4 carrot, thinly sliced
    1/4 bell pepper, thinly sliced
    1 spring onion, thinly sliced
    1 tbsp sweet corn
    1 tbsp beetroot, diced
    1 gherkin, sliced

    Toppings

    40g goat’s cheese, sliced
    1/3 avocado, peeled and sliced
    1/2 pear, sliced
    1 tbsp pistachio nuts

    For the dressing

    3 tbsp extra virgin olive oil
    1 tbsp unpasteurised cider vinegar
    1 tsp balsamic vinegar
    1 tsp raw honey
    1 tsp wholegrain mustard
    1/4 tsp garlic, minced
    Sea salt
    Fresh ground black pepper

    Method

    1. Place all salad items onto a plate
    2. Make the dressing by whisking all of the ingredients together in a bowl until well combined.
    3. Add the goat's cheese, avocado, pear and pistachios to the top of the salad.
    4. Drizzle over the dressing and enjoy

     Serves - 1
    Cooking time - N/A
    Prep time - 10-15 minutes 
    Calories per serving - 412
    Gluten free
     Allergens: Nuts/Celery/Milk

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    Recipe - Lifestyling granola bar

    Ingredients

    250g mixed seeds - a mixture of pumpkin, sunflower, linseed, chia, sesame, poppy, hemp
    100g mixed nuts - a mixture of walnuts, pecans, brazil, cashew, hazelnut
    75g flaked almonds
    50g sultanas
    125ml honey
    2 tbsp coconut oil
    1 tsp unrefined salt

    Method

    1. If you have a food processor blitz up the nuts, or roughly chop them with a knife and put into a mixing bowl.
    2. Add all the other dry ingredients and the salt.
    3. Melt the coconut oil in a saucepan, add to the honey and mix together.
    4. Add to the rest of the ingredients and mix until everything is evenly coated. 
    5. Place into a lined 20cm baking tray and cook at 180 degrees, gas mark 5 for approximately 15 minutes, until it starts to colour (It will start to smell really good at this point, the honey and nuts melting together and filling the kitchen with an enticing aroma to get the taste-buds going!). 
    6. Allow to cool and cut into squares.

    Prep time - 10-15 minutes
    cook time - 15 minutes
    Serves - 6 - 8 bars
    Calories per serving - 277

    Gluten free
    Allergens: Nuts/sesame

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