The Nutribox March/April Newsletter

Welcome to this month’s edition of The Nutribox News!  In this monthly newsletter you can find out more about the healthy snacks we provide and the suppliers work with at The Nutribox, and our health theme for the month.  As always we’ll feature customer comments and product ratings and a seasonal recipe.

The Nutribox in March/April

Because we had Easter at the end of March we decided to combine our newsletter for March and April into one.

We shared some great recipes over the last few weeks – the healthy alternative to hot cross buns went down particularly well!

Our star brand for April is the Ludlow Nut Company – who provide the lovely bags of fruit and nuts we feature in all our boxes.  They made a short video  for us so you could meet them!

Not a Nutribox subscriber yet and want to find out what’s in a box?  You can see what great healthy snacks were included in our boxes each month online now.

You and Your Nutribox

We don’t often get the chance to meet our customers face to face but we still want to get to know you.  So every month we’d love for you to send us a picture of you with your Nutribox – do you get it sent to your office? Do you fight over who’s going to get which snacks with your partner or work colleagues?  We want to know your Nutribox stories – please write and tell Abi ( all about it and we’ll feature our favourites in this newsletter.  Here’s one of our favourites – thank you to Nick Davies for sharing this lovely picture with us. 

Nick tells us although he buys The Nutribox for himself, it’s also a big hit with his children and they are so excited when it turns up that they lose all interest in unhealthy snacks such as crisps. Each month it’s a rush as to who’s going to get there first!

We also want to know what you think of your Nutribox – what was the snack you enjoyed most in March?  Let us know on Facebook or Twitter!

Nutribox Chef

This months seasonal recipe is a delicious warm cauliflower salad which we found on


  • 1 cauliflower broken into florets
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 3 tbsp sherry vinegar
  • 1½ tbsp honey
  • 3 tbsp raisins
  • small bunch dill , snipped
  • 3 tbsp toasted, flaked almonds
  • 50g baby spinach


  1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
  2. While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
  3. When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

If you’d like to find out how you can snack more healthily click here.

  • Ann White
  • 29 Apr 2013

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