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Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from LUMI, Food Delivery Service, 333 c east tamaki Road, Auckland.

From targeted fitness based meal plans, to incredible gourmet meals for busy
professionals, we bring you focused nutrition to your door, and you closer to your health
and wellness goals, each day.

03/11/2026

Beef Birria Tacos or Nachos!

Slow-braised, fall-apart beef in a rich, smoky spiced broth, stuffed in crispy corn tortillas with melty cheese, and dunked in consomé. Makes about 12 tacos, or use the meat for loaded nachos (see below).

Ingredients

• Sweet paprika: 2 tbsp
• Cajun spice mix: 2 tbsp
• Cajun chilli powder: 1 tbsp
• 720 ml beef stock
• 15 ml vegetable oil
• 1.8 kg beef chuck roast, cut into large pieces
• Salt, to taste
• 1 white onion
• 8 g cumin seeds
• 12 garlic cloves
• 150 g tomato purée
• 1 cinnamon stick
• 2 bay leaves
• 4 cloves
• 3 g black peppercorns
• 2 tbsp white vinegar

To serve

• Corn tortillas
• Pizza blend and mozzarella
• Lime wedges
• Guacamole
• Jalapeño dressing

Method

1. Season the beef with salt and sear in oil in batches until golden. Set aside.
2. Blend the paprika, Cajun spice mix, Cajun chilli powder, onion, garlic, cumin, oregano and about 360 ml of the stock until smooth.
3. Pour the blend through a fine mesh sieve over the beef. Add the tomato purée, cinnamon, bay leaves, cloves, peppercorns, vinegar and enough extra stock to come ¾ of the way up the beef.
4. Cover and braise for 3½-4 (turn the beef half way through) hours at 150C until the beef falls apart.
5. Strain the liquid. Put half in a bowl with chopped cilantro and onion for your consomé, then shred the beef and toss it in the other half.
6. Dip each tortilla in the consomé, add cheese, beef and more cheese, and fold.
7. Fry on medium heat until golden, drizzle a little consomé on top before flipping, then cook the other side.
8. Serve with consomé for dipping, plus lime, cilantro and onion.

Bonus: Birria Loaded Nachos 🧀

The meat makes amazing nachos too. You’ll need 2 bags of Tostitos “Splash of Lime” chips, a pizza blend and grated mozzarella mix, and your consomé.

1. Spread one bag of chips on a tray and top with half the birria meat and 2-3 handfuls of the cheese mix. Drizzle with consomé.
2. Repeat with the second bag, the rest of the meat, more cheese and more consomé.
3. Roast until the cheese is melted.

08/10/2026

Roasted Tomato & Capsicum Soup ❤️

Makes 4 serves

To roast: • 900g tomatoes, quartered • 1 whole capsicum, quartered • 4-5 garlic cloves, peeled

For the soup: • 1 tbsp butter • 3 tbsp olive oil • ¼ cup flour • 1½ tbsp tomato paste • 1 litre chicken bone broth • 1 tsp sugar • 1 tsp black pepper • Salt, to taste • 60ml cream • 1 tbsp chopped basil

Method:

Roast the tomatoes, capsicum and garlic at 250°C until deeply browned and caramelised, about 30-40 minutes.

Cool for 10 minutes, then blend to a smooth paste.
In a large pot over medium heat, melt the butter with the olive oil.
Stir in the flour for 1-2 minutes, then add the tomato paste and stir for another 1-2 minutes.
Whisk in 250ml of the bone broth until smooth. Add the remaining 750ml broth, the roasted veg paste, sugar, pepper and salt to taste.

Bring to a boil, then stir through the cream and basil.

We usually add boiled eggs, bacon and Parmesan as protein (and Focaccia for the carbs 😏🤤)

Macros per serve (soup only): P 9g | C 22g | F 19g 295 kcal

27/07/2026

🐟🌶️ Creamy Thai Salmon Bowl

(This one is packed with flavour but couldn’t be easier to make 🤤)

For 1 serving:

Sauce
• 1 garlic clove
• 8g ginger
• ¾ tbsp red Thai curry paste
• 100ml coconut milk
• ½ tbsp soy sauce
• ½ tbsp fish sauce
• ½ tbsp honey
• Juice of ¼ lime

You’ll also need:
• 1 salmon fillet (180g)
• ½ tbsp soy sauce
• ½ tbsp honey
• 100g broccoli
• 100g cooked rice

Method:

Blend all the sauce ingredients until smooth. Pour into a saucepan and gently simmer for 10 minutes. Add the broccoli for the last 3 minutes so it stays nice and crisp.

Coat the salmon with the soy sauce and honey, then air fry (or roast) at 220°C for 8–10 minutes, until cooked through.

Add the rice to your bowl, spoon over the creamy Thai sauce, then top with the salmon and broccoli.

Finish with a drizzle of chilli oil, a squeeze of lime, fresh coriander and sesame seeds.

I was craving seafood that day, so I added a few steamed clams… but they’re completely optional. 😏

Macros: P 43g | C 44g | F 38g
705 kcal

17/04/2026

🔥 CHIPOTLE LIME PRAWNS + PINEAPPLE SALSA 🔥
Fresh, zesty, a little spicy… and SO easy.

🍤 Prawns (1 serve) 350g raw prawns 1 tsp chipotle chilli powder 1 tsp smoked paprika ¾ tsp cumin ½ tsp garlic powder 1 tbsp lime juice
→ Marinate 20 mins → Pan cook (light oil spray) ~3 mins until done → Finish with extra lime

🍍 Pineapple Salsa (3 serves) ½ pineapple, diced 1 red capsicum, diced ¼ red onion, finely chopped ¼ red chilli, finely chopped Zest + juice of 1 lime Coriander, salt & pepper
→ Mix & let sit

Serve with 170g cooked rice

Macros (per serve) 41P | 63C | 14F | 554 kcal

prawns cleaneating fitnessfood homecooking lowcalorie foodideas

26/03/2026

Keeping it simple, balanced, and protein-focused 💪🏼🔥

Meal 1

150g Almond milk, unsweetened

100g Blueberries

50g Oats

30g Mitchells Bone Broth Protein Powder

10g Chia seeds

Macros: 426 Kcal | 36.5g P | 40g C | 9g F

Meal 2

150g Grilled Chicken

100g Cooked Rice

50g Edamame

40g Avocado

Bulk greens: cucumber and kale

Macros: 433 Kcal | 43g P | 30g C | 12g F

On-the-go Snacks

Chobani Fit + 2 x Tins Sardines + Banana (or other fruit)

Macros: 453 Kcal | 53g P | 40 C | 7.8g F

Daily Total (prep only, not including dinner):

1312 Kcal | 132g P | 130g C | 29g F

28/02/2026

This week’s prep!

Prioritizing protein doesn’t have to be complicated. Here’s a breakdown of this week’s prep to keep the energy high and the macros on point:

Meal 1:

3 Egg Whites (fats saved for the almond butter! 🤤 )

150g Protein+ Yoghurt

100g Blueberries + 10g Chia Seeds

20g Almond Butter

Macros: 404 kcal | 33g P | 32g C | 17g F

Meal 2:

180g Grilled Chicken Breast

100g of each Air-fried Kumara & Pumpkin

20g of each Avocado & Feta

50g Protein+ Yoghurt

Bulk greens: Cucumber, tomato, capsicum, onion & spinach

Macros: 450 kcal | 52g P | 41g C | 12g F

On-the-go Snacks

Chobani Fit + Sardines + Banana

Daily Total (Prep Only):
1292 Kcal | 135g Protein | 114g Carbs | 36g Fat

Hitting my protein goal early gives me so much flexibility for a solid dinner later 😏

05/02/2025

Swipe left to see an example of a meal prep menu based on a 1500 kcal / day 👩🏽‍🍳

07/11/2024

When I saw all the beautiful buns in the breadbox from I knew we needed to have some sort of burgers last week. Plus I had quite a bit of red and white cabbage in the fridge that needed to be used 🤌🏼

Chicken burger marinade
3 Chicken breast, sliced into thinner pieces
1 cup Greek yogurt
2 tbs water
Marinate the sliced chicken for at least 30 minutes.

Chicken burger
180g flour
1tsp of each pepper, garlic powder, celery salt, paprika, baking powder, thyme and chili powder
4 tbs of cheese you have on hand (I had 2 tbs Parmesan left, so I added 2 tbs of mozzarella to the mix)
Mix everything in a big bowl.
Heat 5tbs oil of your preference in a medium frying pan on medium heat.
When the pan is hot, dredge the marinated chicken through the flower mix and carefully place into the oil.
Working in batches of 3-4 pieces fry for about 10-15minutes flipping half way through, until golden brown.

Coleslaw
1/4 red or white cabbage (or a mixture of both), thinly sliced
1 carrot, thinly sliced
2 big apples, thinly sliced
1/2 cup Greek yogurt
1/2 mayonnaise
2 tbs each Dijon mustard and apple c***r vinegar
Salt and pepper
Mix the wet ingredients together with the spices. Then add sliced produce, toss well.

To assemble:
Toast the buns, start with the salad leaves, then chicken pieces, crispy bacon (if you wish), coleslaw and and finish with some chili sauce 🤩

15/10/2024

Crispy tacos

For the beef mixture:
500 g beef mince
1/2 big white onion, chopped
1 glove garlic, chopped
2 tbs vegetable stock powder
1 ts of each paprika, cumin, coriander

1 big Kumara, diced and roasted

1 pack of corn tortillas
150 g grated cheese of your choice

Simple guacamole:
2 ripe avocados, mashed
1/4 big white onion, very finely chopped
Half a handful of fresh coriander, chopped
Pinch of chilis
Pinch of salt

Jalapeño yogurt
150 g natural yogurt (I prefer Greek yogurt)
2 tbs jalapeños, chopped
1 tbs jalapeño juice
2 tbs mint, chopped
Pinch of salt

1. Dice and roast kumara on a baking sheet for 10-15 minutes at 200C.
2. Meanwhile, in a large skillet, heat some oil over high heat. Add mince, garlic and onion. Cook, breaking up the meat as it cooks until the mince is browned, about 5 minutes. Add the dry ingredients and the roasted kumara, mix.
3. Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. Or divide them into two piles, wrap in aluminum foil and heat them up in a preheated oven for about 5 minutes.
4. On a baking sheet, rub the tortillas with oil. Lay each tortilla flat and then layer evenly with cheese and mince mix. Fold the other half of the tortilla over the filling, gently pushing to adhere. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
5. If desired, Make the yogurt and guacamole meanwhile.
6. Serve the tacos hot out of the oven topped with yogurt, guacamole, coriander, jalapeños.

02/10/2024

BEEF AND KUMARA NACHOS RECIPE 🤤

This was for 5 people and we even ended up having some leftovers!

For the beef mixture:
500 g beef mince
1 big Kumara, diced
1/2 big white onion, chopped
1 glove garlic, chopped
2 tbs vegetable stock powder
1 ts of each paprika, cumin, coriander
250 g passata
250 g water

Simple guacamole:
2 ripe avocados, mashed
1/4 big white onion, very finely chopped
Half a handful of fresh coriander, chopped
Pinch of chilis
Pinch of salt

Jalapeño yogurt
150 g natural yogurt (I prefer Greek yogurt)
2 tbs jalapeños, chopped
1 tbs jalapeño juice
2 tbs mint, chopped
Pinch of salt

1 bag of natural corn chips
150 g grated cheese of your choice

1. In a large skillet, heat some oil over high heat. Add mince, kumara, garlic and onion. Cook, breaking up the meat as it cooks until the mince is browned, about 5 minutes. Add the dry ingredients and mix through. Add water and passata. Cover and reduce the heat to medium and simmer until the kumara is soft, about 10 minutes.
2. Make guacamole meanwhile by mixing the ingredients together.
3. Arrange the chips in a single layer on a large baking sheet. Sprinkle half of the cheese over the chips and spoon the beef mince over top. Add the remaining cheese. Turn on the oven to 230C and bake for 10 minutes or until the cheese has melted.
4. Make the yogurt meanwhile by mixing the ingredients together.
5. Serve the nachos hot out of the oven topped with yogurt, guacamole, coriander, jalapeños.

27/09/2024

Hiiiiiiiii!
It’s been a while 👋🏼

Buuuuuut… No matter what I do, food is and forever will be my passion ❤️‍🔥
And I still want to help people with healthy, easy food options (maybe workshops, online courses you name it !) , but have no idea what “problem” to attack to begin with ! Is it for example:
- eating healthy
- eating healthy for the whole family
- time it takes to do the shopping
- knowing what to eat with food intolerance
- weight loss diets
- meal prepping
- cooking efficiently
- planning dinners / school lunches
+++++++

Can you guys please comment below what do YOU struggle with when it comes to cooking/eating/your end goal?

Thank you in advance!! 😘😘
N

Address

333 C East Tamaki Road
Auckland
2013

Opening Hours

Monday	8am - 3pm
Tuesday	8am - 3pm
Wednesday	8am - 3pm
Thursday	8am - 3pm
Friday	9am - 5pm

Website

http://www.eatlumi.co.nz/

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