I recently started a new job. It’s a great job and I’m really enjoying it, but it’s one of those fast-paced, give it all you’ve got kind of roles (which I love), that sometimes leaves me with little time or energy to shop and prepare a healthy dinner when I get home.
We both work in high-intensity jobs these days, so over the years we’ve had to develop some strategies to help keep us on track. Some of these strategies include meal-planning, freezing meals, and getting our fruit and veg delivered to free up our weekends.
But you know how it goes, the best laid plans and all that. Even with the best strategies in place, sometimes it’s hard to stay on track and we lapse into eating out or ordering pizza. As much as I love pizza and eating out, the waistline and the bank balance both take a hit and we wind up feeling sluggish and tired, which is not really compatible with our current jobs or lifestyle. Enter Munch at Mine.
Munch at Mine is a new South Australian food company that delivers everything you need to prepare healthy and delicious meals at home. Founded in 2014 by food-lovers Mark and Chris, Munch at Mine is designed to make it as easy as possible to eat the food you love, without spending the time sourcing ingredients or recipes. I recently received a box of meals from the team to try and was really happy with what I found.
The ingredients were fresh and in season and the recipes were easy to follow, while flexible enough to allow you to tweak to suit your needs/preferences. My delivery just so happened to coincide with my first week at the new job and I was really grateful to not have to think about that side of things while I was finding my feet. The thing I liked most about my order was the variety of meals I received and that the ingredients were super fresh and in season. I also really like the company’s approach to reducing both food waste and the waste from excess packaging.
To try Munch for yourself, all you need to do is log on to the website, select which meals you’d like to make for the week, pop in your delivery and credit card details and you’re on your way. You’ll receive a box of goodies, delivered to your home or office, containing everything you need to make the meals you’ve selected including easy to follow, illustrated recipe cards. Meals are packed in biodegradable bags, and each ingredient is portioned out so that all you need to do is open the bag and pop it in the pot.
Each meal is calorie-controlled and nicely balanced. There are options for vegetarians and vegans, and the menu changes from week to week. You can also order from week to week, so if you’re a little time-poor one week but not the other then this is well-worth considering.
There are a number of meal delivery services currently in operation, but this seems to be the first I’ve found that is purely South Australian based and focused on providing local, seasonal produce. If you’ve been thinking about this option and local, seasonal produce is something you’re passionate about then it’s definitely worth checking out what Mark and Chris have to offer. We’ll certainly be going back for more in those crazy weeks when we need a little helping hand.
- 1 free-range chicken breast
- olive oil
- salt & pepper
- 1 tsp fennel seeds
- 2 cloves of garlic, peeled and finely diced
- 2 oranges - juice 1 orange, peel and roughly chop the other.
- ½ tsp saffron threads
- 1 tbspn honey
- 1 baby fennel bulb, finely sliced
- a handful of fresh basil leaves, roughly chopped
- a handful of fresh mint leaves, roughly chopped
- 1 red chilli, finely diced
- a handful of coriander (cilantro)
- Heat the oven to 200 degrees centigrade.
- Slice chicken horizontally to flatten (but don't cut all the way through).
- Rub the chicken with a little olive oil and season with salt and pepper.
- Heat a medium-sized frying pan over a medium heat and cook chicken for 2-3 minutes each side.
- Transfer to an oven-safe tray or pan, sprinkle with fennel seeds and garlic.
- Toss well to coat.
- Cook in the oven for approximately 10 minutes, or until cooked through.
- Remove from heat, wrap in foil and set aside to rest.
- Combine the juice of one orange, saffron and honey in a small bowl.
- In a larger bowl combine fennel, chilli, remaining orange, basil, mint and coriander.
- Add half the dressing and toss well.
- Remove chicken from foil and slice.
- To serve arrange salad on plate and top with sliced chicken.
- Pour over remaining dressing and season to taste.
Update March 2015: I received an email recently to advise that Munch at Mine has unfortunately gone out of business.
Disclaimer: I received three free meals from Munch at Mine but was under no obligation to write this post. Views are 100% my own.