fw logoYour leading online style destination for the glam life.

Soulara has changed the way I eat and cut down the endless hours I’d usually spend cooking in the kitchen.

Soulara has changed the way I eat and cut down the endless hours I’d usually spend cooking in the kitchen.

I’ve recently been on a bit of a health kick in an effort to get ready for summer. I’ve been speaking to a healthcare professional about eating more nutritiously to boost my immune system, decrease bloating and inflammation alongside increasing my energy levels.

It’s been working, but I’m not going to lie, I’ve complained a lot and struggled with meal prep. Because I work in media, I often attend after work events that surround me with loads of champagne and delectable canapés. I’ve had to try and eat before every event, but I often find I’m time poor and don’t always have the chance to choose the healthiest of options.

While I was struggling, I was introduced to a new popular plant-based meal delivery service called, Soulara. Their menu consists of not only delicious, but also healthy, fresh, varied and very affordable meals that start at just $9.50.

I was completely amazed! I didn’t have to worry about how busy my schedule was because I could still eat properly while enjoying the taste and flavours of each dish.

Each of Soulara’s meals is designed to provide an abundance of essentials amino acids and ensure adequate protein intake. A powerful combination of superfoods, legumes, nuts, seeds, wholegrains, fruits, and vegetables gives you everything you need and more! The subscription based service is designed for maximum convenience and plans start at 9 meals per week.

Soulara has changed the way I eat and cut down the endless hours I’d usually spend cooking in the kitchen.

They are already servicing consumers across Sydney metro, Melbourne, Canberra, Brisbane and the Gold Coast and have now expanded its services to Adelaide and Wollongong, Newcastle and the Central Coast in New South Wales.

My favourite was The Sunkissed Pesto that was beautifully complemented by the perfect amount of parsley, basil, rocket, sundried tomatoes and lemon juice. I also enjoyed the Soya, Edamame & Black Fungi Udon, which starred shitake mushrooms.

One of the reasons why everything tasted so good is because Soulara has partnered with top chefs and the best rising culinary talent to develop an extensive menu with new recipes being developed each week.

They’ve also sourced rare, nutritious ingredients from premium local Australian purveyors which are otherwise tricky for consumers to find. These unique ingredients make for an exotic and nourishing menu, packed with antioxidants, polyphenols, vitamins and minerals.

Plants are sources of powerful phytonutrients that help fight toxins, boost metabolism, support the immune system as well as many extraordinary benefits.

Soulara has changed the way I eat and cut down the endless hours I’d usually spend cooking in the kitchen.

The menu doesn’t end there; they also have unique options for breakfast, including the Sun Bliss Granola bowl.

Every meal was packed with superfoods, which helped me lead a healthy lifestyle all the while having a direct impact on my physical, mental and spiritual wellbeing. The subscription-based service is designed for maximum convenience and is delivered weekly in fully recyclable packaging with insulation liners that keep the meals cool and fresh for up to 12 hours after delivery.

They’ve been my go to during my crazy work schedules. I honestly recommend giving Soulara meals a try. I can rely on these guys to give me the nutrition and balance I need alongside knowing that I’m making healthy decisions when I’m simply too time poor to cook something from scratch in the kitchen.

So, can you guess what I’ll be having for dinner?

SHARE THIS

FacebookTwitterStumbleuponPinterest

RELATED STORIES for travel & dining destinations

Just A Minute

Join FW

Fashion Weekly Magazine Out Now With Charlotte Crosby On The CoverSubscribe to join 
the FW Family

 sub static

SFashion Weekly Magazine Out Now With Charlotte Crosby On The Coverubscribe to the 
Digital Edition

 sub static