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Ready Made Meals FAQs

These are frequently asked questions and answers about our products. Can't find what you're looking for? Please email us at orders@healthy-everyday.com.au

FAQs

Product
Who is behind the Healthy Everyday Ready-made Meals?

Healthy Everyday Pty Ltd was co-founded by Chef Pete Evans and Paleo Café founders, Jai and Marlies Hobbs, in early 2016.

The founders share a passion for Paleo and creating a healthy change in the world. This passion is fuelled by their own health transformations after adopting the Paleo lifestyle, as well as their commitment to their children and desire to see them grow up healthy and happy.

This project has been almost four years in the making and it brings together many years of experience in food, cooking, health, business, law and finance.

What is Paleo?

Paleo is all about balance – taking the best from our ancestors and mixing it with the best of the 21st Century.

Paleo lays the foundations for a healthy diet – whole unprocessed foods, leafy greens, fresh pesticide-free vegetables, nuts, fruits on occasion, grass-fed meat, pastured free-range poultry and wild-caught fish – and lifestyle – moving your body every day and being mindful; a holistic approach to achieving a healthier and happier life and becoming the best version of you.

That doesn’t sound hard, right? It just makes sense.

What is the Paleo lifestyle?

Our idea of ‘lifestyle’ incorporates three main components: Diet, Exercise and Mindfulness.

For more information on each of these lifestyle components, visit here. You might even decide to complete the 10 Week Activation Program and join the Paleo Way Tribe.

And when you have the time and energy, get inspired by nutritious and simple recipes that you can make at home! Discover delicious meals to create for yourself, your family and your friends.

What ingredients are used in the Ready-made Meals?

Ingredients include premium quality proteins such as Inglewood organic free-range chicken, wild-caught fish, grass-fed lamb and beef, and free range pork. Vegetables used are premium quality but not certified organic. We will continue to review the cost of organic vegetables and incorporate them when we can, without making the meals too expensive for our customers.

Note: some meals contain red or white wine. Dr Sarah Ballantyne PhD published this article on the use of alcohol in cooking. She concludes that due to the alcohol being burned off in the cooking process, even those otherwise sensitive to alcohol (including those with auto-immune diseases), can typically tolerate it when used in cooking. As food allergies and sensitivities vary from person to person, it is important that you check all ingredients carefully to ensure that the meals are suitable for you.

For a complete list of ingredients and nutritional breakdown of each meal, see the meals product pages or our product brochure – PDF Here –

What is the nutritional breakdown for each meal?

For a complete list of ingredients and nutritional breakdown of each meal, see the meals product pages or our product brochure – PDF Here –. This information is also on the rear of the meal packaging.

Where are the meals cooked?

The meals are produced in our state of the art HACCP-approved readymade meal production facility in Sydney. The meals are cooked by a team of experienced Chefs, led by Pete Evans.

What if I have food allergies?

The meals are paleo friendly, which means that they are dairy, grain, legume, refined sugar and preservative free. Allergen advices are marked on the meal product pages and on our product brochure PDF. As food allergies and sensitivities vary from person to person, it is important that you check all ingredients carefully to ensure that the meals are suitable for you.

What if I am trying to lose weight?

Being 100% paleo friendly, the Healthy Everyday meals are a great option for those seeking to reach a healthy weight.

Our meals are designed to be a nutrient dense meal solution. Our emphasis is on the quality of the individual ingredients to heal and nourish without the need to count calories.

However, for the best results, we recommend that you work with a trusted integrative healthcare professional to ensure you receive tailored advice to suit your body and specific wellness goals.

Are the meals fresh or frozen?

The meals are fresh with a 28 day fridge shelf life from the date of their production, and are to be stored refrigerated below 4°.

Can the meals be frozen?

If needed, the meals are suitable for freezing. When freezing, do so by the use by date, defrost before heating and use within 3 months of the use by date.

How long will the meals last?

The meals have a 28 day fridge shelf life from the date of their production. This extended shelf life is achieved as a result of the unique and sophisticated sous-vide cooking and packaging method. The use by date is marked on the front of each meal. If needed, the meals are suitable for freezing. When freezing, do so by the use by date, defrost before heating and use within 3 months of the use by date.

What does sous-vide mean?

Sous-vide is the French term that describes a cooking technique where food is cooked in vacuum-sealed, air-tight bags immersed in low, precise-temperature water baths for long periods of time. Translated to English it means ‘under vacuum’. The slow, controlled cooking time results in foods having superior consistency and higher yield than possible with conventional cooking. It also achieves extremely tender product that’s consistently succulent and juicy as the juices are retained within the product. This renowned cooking process was invented in 1799 by Sir Benjamin Thompson and further perfected in the 1960s by chefs and researchers working to improve the cooking loss associated with the conventional cooking of foie grass. The sous-vide process resulted in a higher yield and a unique and improved texture.

Simply, sous-vide relies on the superior ability of water to transfer heat to food. Unlike conventional cooking, sous-vide only exposes product to the desired cooking temperature/s therefore negating the risk of over or undercooking product. The process also pasteurises product during the cooking, eliminating any harmful bacteria thus ensuring product that can be stored under refrigeration for extended periods of time.

As they say, ‘the rest is history,’ and testament to the sous-vide process that has evolved into one of the most preferred and superior cooking processes by chefs and best practice food service industry organisations around the globe.

Is the packaging BPA free?

The packaging is PET 7, BPA-free, food-grade plastic with VSP (vacuum sealed plastic) film. All plastic and VSP film used has a food-barrier coating on all surfaces that comes into contact with food. There is no leaching of plastic into the food.

In extensive micro testing and twice annually rigorous auditing process, plastic leaching into food has never been seen and will not be seen due to barrier technology used in our containers.

Additional Info: Where a plastic material is a blend of more than one material, it defaults to material class 7. In this case, our PP tray is assigned recycle code 7 because it is made up of a blend of PP (material class 5) and PE (material class 4), engineered to maintain product freshness and enable the pack to be microwave reheat suitable and allow the convenience functionalities.  Consumer safety is paramount and our food law regulatory compliance policy mandates that BPA is not a component of, nor is intentionally added to the materials used in our products.  All resins used in the manufacture of Cryovac materials comply with USFDA / EU regulations and are approved for use in its intended application.

How do I heat the meals?

Each meal packaging specifies heating options and instructions. The meals can be safely microwaved for 3 minutes or heated in a pot of boiling water for 10 minutes. Of course, it is entirely up to you and what best suits your preferences and lifestyle.

For those concerned about the use of microwaves and keen to learn more, Dr Chris Kresser published this article and Dr Sarah Ballantyne PhD published this article about the use of microwaves in cooking.

If you would prefer to heat the meals out of their packaging, we have the following stove top/oven instructions:

ROAST CHICKEN

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place chicken, vegetables and sauce contents from pack into a small saucepan, then cover with lid.

Heat gently over medium-low heat, stirring occasionally for approximately 8- 10 minutes, or until heated through.

BUTTER CHICKEN

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place butter chicken sauce, broccoli and rice contents from pack into a small saucepan, then cover with lid.

Heat gently over medium-low heat, stirring occasionally for approximately 7 – 8 minutes, or until heated through.

GREEN CHICKEN CURRY

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place green curry chicken sauce, broccoli and rice contents from pack into a small saucepan, then cover with lid.

Heat gently over medium-low heat, stirring occasionally for approximately 7 – 8 minutes, or until heated through.

BEEF BOLOGNAISE

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place Bolognaise sauce contents from pack into a small saucepan, then cover with lid.

Heat gently over medium-low heat, stirring occasionally for approximately 7 – 8 minutes, or until heated through.

STEAMED HOKI FILLET

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place fish, broccoli and sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the mash potato, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 3-5 minutes, or until heated through.

LAMB KORMA

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place lamb korma meat sauce, broccoli and rice contents from pack into a small saucepan, then cover with lid.

Heat gently over medium-low heat, stirring occasionally for approximately 7 – 8 minutes, or until heated through.

BEEF CHEEKS

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place beef cheek, sauce, mushroom and kale contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the mash potato, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 7 minutes for the beef cheeks and 3 minutes for the sweet potato mash, or until heated through.

JAMAICAN LAMB SHANK CURRY

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place lamb shank curry, vegetables and sauce contents from pack into a small saucepan, then cover with lid.

Heat gently over medium-low heat, stirring occasionally for approximately 10 – 12  minutes, or until heated through.

BBQ PULLED PORK

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place pulled pork, cabbage, apple and sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the mash potato, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 5 minutes for the beef cheeks and 3 minutes for the sweet potato mash, or until heated through.

COTTAGE PIE

Pre-heat oven to 180°C.

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place the meat sauce, sweet potato mash on top, in an ovenproof dish bowl (400 ml bowl capacity).

Heat for 25 minutes or until the center of the product reaches a temperature of 74°C.

Carefully remove from oven and allow to stand for 3 minutes before serving.

TOMATO & BASIL HOKI

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place fish and sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower and parsnip mash, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 3-5 minutes, or until heated through.

ITALIAN MEATBALLS

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place meatballs and sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower and parsnip mash, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 5 minutes for the meatballs and 3 minutes for the mash, or until heated through.

BANGERS AND MASH

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place sausages, bacon and onion sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower and parsnip mash, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 6 minutes for the sausages and 3 minutes for the mash, or until heated through.

SLOW COOKED LAMB SHOULDER

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place lamb and sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower and parsnip mash, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 6 -7 minutes for the lamb and 3 minutes for the mash, or until heated through.

BEEF STEAK

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place steak, broccoli and mushroom sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower and parsnip mash, mix through 1 tablespoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 6 -7 minutes for the steak and 3 minutes for the mash, or until heated through.

CHICKEN CACCIATORE

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place chicken cacciatore sauce and broccoli contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower rice, mix through 1 teaspoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 6 minutes for the chicken cacciatore sauce and 2 minutes for the rice, or until heated through.

INDIAN VEGETABLE MASALA 

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place vegetable masala sauce contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower rice, mix through 1 teaspoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 6 minutes for the vegetable masala sauce and 2 minutes for the rice, or until heated through.

GINGER CHICKEN STIR-FRY

Remove pack from outer sleeve.

Peel back plastic film from pack and discard it.

Place chicken sauce and vegetables contents from pack into a small saucepan, then cover with lid.

In another small saucepan, add the cauliflower rice, mix through 1 teaspoon of water, then cover with lid.

Heat both saucepans gently over medium-low heat, stirring occasionally for approximately 6 minutes for the chicken sauce and 2 minutes for the rice, or until heated through.

 

Do you have vegetarian meals?

We are now pleased to offer a Vegan and Vegetarian dish, the Indian Vegetable Masala.  If you have any special requests or feedback please email to orders@healthy-everyday.com.au

Do I need to add anything to the meals?

The meals are intended to be complete meals unless specified otherwise in the serving instructions. For example, the beef bolognaise can be enjoyed as is or served with vegetable zoodles or your favourite gluten free pasta/noodle. You may also wish to add some greens or fermented vegetables to suit your needs. For the best results however, be mindful not to overeat.