Sarah and I bit. We have seen and heard enough advertisements and radio commercials for Blue Apron and Hello Fresh and other meal service providers, that we finally decided to give it a try. After doing extensive research (about 30 minutes of internet searches) on several options available, we decided to go with Hello Fresh. It ultimately came down between Hello Fresh and Blue Apron. You can choose between a 2 person plan or a 4 person "family plan." Obviously I am not in the 2 person boat, so I won't even discuss these options, as I honestly know nothing about them. With Blue Apron's family plan, you can choose either 2, 3, or 4 meals a week. For 2 meals a week, it cost roughly $75 per week and that includes shipping costs. Blue Apron gives you a total of 4 recipes per week to choose from. With Hello Fresh's family plan, you can choose either 2 or 3 meals a week. For 2 meals a week it cost roughly $70 per week. Hello Fresh offers a total of 5 recipes per week to choose from. As I mentioned before, we chose Hello Fresh. We chose them because they offer one more meal per week to choose from (4 versus 5), they are slightly cheaper, and they had a better initial starting offer. Blue Apron offered $30 off your initial order, while Hello Fresh offered $25 off your first order and then a $25 credit off your second order for a total of $50 versus Blue Apron's $30.
So now you know why we chose Hello Fresh, here's why we decided to give this whole, "meals delivered to your door," thing. First off, I love to cook. I love making new recipes, I love the challenge of trying new things. Plus, we used to always schedule out our family meals more than a week out. And when we could, I would always scour the internet for some new tasty recipes. Whenever we did this, I would do our grocery shopping and I would buy all the ingredients, come home, store them, cook them, then undoubtedly, throw out the unused portions of the ingredients. I have no idea how much I would spend on any specific meal, and there is no doubt in my mind that, overall, doing this is cheaper per serving, than Hello Fresh. But, when you consider the cost of the unused food I was throwing away in the end, it was probably more than $35 per meal. Plus, when you consider that, and the fact that they take all the work out of meal planning, it was worth a try, especially when you consider how much more busier our lives have gotten over the past couple years, on top of the fact that we not only want, but truly enjoy eating healthy, natural foods and meals.
Now on to the fun stuff...our first order! The first two meals we chose were Honey Sesame Chicken Tenders and Cherry Balsamic Pork Chops. We scheduled them to be delivered on Wednesday the 3rd. We had planned on cooking our first meal that night, but unfortunately, the box didn't arrive until shortly after 7pm. Now, this wasn't necessarily Hello Fresh's fault, but bummer! The box was just like any other package ordered from Amazon or Target. Inside the box was an insulated liner containing two grocery style paper bags containing the ingredients for each meal. Outside the bags were the meats, which were seated directly on top of a huge reusable, disposable, ice pack. The ice pack and meats were all still frozen, but it was delivered during a polar vortex and the outdoor temperatures were below zero. But the package was still on heated truck for who knows how long. I then tossed our bags and meat into the fridge and we continued eating our replacement meal....frozen pizzas!
The first meal we cooked was the Honey Sesame Chicken Tenders. Each recipe comes with a giant recipe card with easy to follow directions and pictures. Delaney helped me cook up this recipe as she loves to cook with me as much as possible. Plus, I thought it would be a neat way to include the girls with these "special" dinners. All of the produce was fresh and honestly probably more fresh than if I were to have bought it a few days ago from the local grocery store and just thrown it into the fridge.
My favorite part of cooking a per-prepared meal was the fact that basically everything was premeasured and just needed to be added. It was basically just like watching a cooking show. Plus, that means there was no scraps. I wasn't throwing away the left over scallions, or the leftover ginger. I literally used everything that was sent. It was spectacular.
The recipe card for the tenders said that it had a 10 minute prep time and a total time to dinner of 30 minutes. We started cooking around 5:10pm and were eating dinner before 6:00pm. I thought that wasn't bad considering I was cooking with a 6 year old and I had to dish up 4 dishes before we actually were eating.
The meal was great! One of my concerns going into this adventure was the fact that we were receiving a meal reportedly for 4 people, when I have 5 super hungry...yet (somehow) super picky... mouths to feed. Would there be enough food? I dished up a total of 4 plates (Sarah was sick tonight and not eating). I was able to dish up one big plate (for me), and 3 other generous plates of my picky little monsters and still had left over tenders, broccoli, and rice. It would have easily been enough for all 5 of us. I think I can comfortably say, that if you bought this plan for a true 4 person family, you would have ample serving sizes and still maybe leftovers. As far as the flavor, the meal was very good. All kids love it! Delaney, who claims to "hate meat" even asked for seconds of the chicken! It was a success, from beginning to end. We are looking forward to our next meal on Sunday and look forward to regular family meals with new and varying meals!
If you want to try Hello Fresh, follow this link for $40 off!: I WANT HELLO FRESHhttps://www.hellofresh.com?c=BREWCREW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboard https://www.hellofresh.com?c=BREWCREW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboardhttps://www.hellofresh.com?c=BREWCREW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboard https://www.hellofresh.com?c=BREWCREW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboardEW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboardhttps://www.hellofresh.com?c=BREWCREW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboardhttps://www.hellofresh.com?c=BREWCREW0&utm_source=raf-share&utm_medium=referral&utm_campaign=clipboard
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
Friday, January 5, 2018
Tuesday, April 8, 2014
Sauteed Sweet Potatoes with Apples
A couple of weeks ago, I spent a full week in a classroom for a Crises Intervention Team (CIT) training in Appleton. For that week I followed a typical Monday through Friday, 8-4 schedule. Every now and again, I get the opportunity to go a full week with this type of schedule, and I take full advantage of it when it comes around. During this week, I had my alarm set at 4:45am so I could get up and get my workout in before each day of training. Since finishing my Whole30 last month, I have been more aware of the damaging effects of grains on my digestive system. In stead of my usual morning ritual of oatmeal, I have grown to love a concoction I came up with during my Whole30. I ate this for my morning breakfast each day of my CIT training at the beginning of each class. It was funny, the first day, before anyone really knew anyone, I just got some weird looks. But on the second and third day, I got questioned as to what the hell I was eating. My concoction is rather simple and takes about 10 minutes to whip up, plus it tastes as good warm as it does cold, so you can make it the night before and bring it with you when you're on the go. It's just a single sweet potato with an apple, sautéed in butter topped with coconut flakes and cinnamon. It is obviously not low carb, but it is sugar free and is relatively low on the glycemic index, meaning it will not rapidly spike your blood sugar. Plus, cinnamon has a natural anti-inflammatory effect and has a positive effect on insulin and glucose, meaning it will help control your blood sugar levels, lessening the spike when consuming sugary/starchy foods. One of my friends at work as also at the CIT training and he wanted to try my morning staple and asked me to make him a bowl for work some night, which I did. After he tried it, he wanted the "recipe." I laughed and told him, how simple it was, but insisted that I set him up with some directions. So, I told him I'd put it on my blog....so here it is.
1 Apple Diced (Gala, Pink Lady, Honey Crisp, or Similar)
1-2 Tbsp Grass Fed Butter or Ghee
1 Tbsp Cinnamon (or to taste)
2-3 Tbsp Unsweetened Coconut Flakes
2. During last 1-2 minutes of cooking stir in cinnamon and coconut flakes.
Ingredients:
1 Medium Sweet Potato Diced1 Apple Diced (Gala, Pink Lady, Honey Crisp, or Similar)
1-2 Tbsp Grass Fed Butter or Ghee
1 Tbsp Cinnamon (or to taste)
2-3 Tbsp Unsweetened Coconut Flakes
Directions:
1. Saute sweet potato with the butter/ghee over medium-high heat. Add apples and cook the two until soft.2. During last 1-2 minutes of cooking stir in cinnamon and coconut flakes.
Labels:
Apples,
Eat Real Food,
Food,
Recipes,
Sweet Potato,
Whole30,
Whole9
Monday, February 3, 2014
Whole30 Update: Week 2
14 of 30 days are done. And today is in fact the half way point. When I first started the W30, everything I read talked about how it was only 30 days, or just 30 days. I thought to myself, sure, it is just 30 days, but that's still 30 days, over 4 weeks, a full month - they only say that it's just 30 days to make it sound easy. But here I am, nearly half way through my 30 day journey. According to a post on the Whole30 Blog titled, The Whole30 Timeline, week 2 consists of "Days 8-9: My Pants are TIGHTER?!," "Days 10-11:The Hardest Days," and "Days 12-15: Boundless Energy." I have pretty much followed this timeline pretty closely. I wouldn't say I ever felt as though my close were tighter, leading me to believe I gain weight. Most of the time to this point, I have felt about the same or slightly thinner, never heavier, or thicker. To be honest though, I hadn't really had a feeling of this process being difficult. It has been a big change in my eating habits, no doubt. But for the most part, I have eaten similar to this, just with more snacking. Basically, The only change I have made during these past 14 days has been eliminating my excessive snacking. Yes, I have eliminated many of my regular foods, including yogurt, rice, oatmeal, peanut butter, and bread. But like I said, the biggest change has been my elimination of excessive snacking of junk food. I hadn't really had any cravings....until day 13 or 14.
During days 10-12 I began to have thoughts about comfort foods or foods like I can't eat...and shouldn't eat, such as cake, cookies, ice cream, and pizza. It wasn't ever a craving or a thought of, "Oh, I just have to have _________!" It was more of a generalized thought of, "If I stick with this style diet after the 30 days, I will never have _________ again. <sigh>" I truly think the whole reason I have been thinking like this is the idea of falling back to my poor relationship with junk food; where I start eating some junk food with an acceptable portion, but then end up going back for seconds....then thirds....then - oh wait, I just ate it all.... Let me tell you, I do NOT want to fall back into that cycle. I won't fall back into that cycle.
Even now, with 14 days under my belt, I am still trying to figure out the right strategy to eat right while working 3rd shift. As if figuring out the right sleeping pattern isn't challenging enough, now I have to find how to eat right without overeating and leaving myself craving junk food? I heard on The Ben Greenfield Fitness Podcast, that sleep deprivation can produce false signals in your brain telling you to eat more, on top of that, sleep deprivation induces cravings for sweets and sugars. You want to talk about stacking the deck against you. Working 3rd shift leaves you tired on most days, especially on my first days on or off (turn-around days). So now, besides, being tired, cranky, and lethargic, now I have to deal with cravings and hunger-pangs. I have been handling this by drinking tea and water.
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| Kombucha...with chia seeds....Brilliant!! |
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| A new staple in our home, 100% Organic Grassfed Beef |
I have been getting used to not consuming any caffeine, almost to the point were I am considering staying caffeine free for the remaining 16 days. My plan as of today, is to stay caffeine free until Saturday, day 20, and my first night back to 3rd shift. My thought is that not only will I limit the amount of coffee I drink at any one time, but also start mixing decaf with caffeinated coffee to blend my own half-caf coffee.
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| First run in my Newton Gravity's |
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| Running out of room to put the snow! |
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| Maya got to play while Daddy worked |
Monday, January 27, 2014
Making Ghee
Ghee? What the hell is ghee? Well, I'm glad you asked. Because to be honest, I had no clue what it was until I was doing my initial research on the Whole30 a few weeks ago. I have heard of ghee before on some of my health and fitness podcasts, and just assumed it was a different form of butter, but not butter. Well, I was close. Ghee is also known as Clarified Butter and can easily be made on your own at home. But why? Well, again, I'm glad you asked. Butter is dairy (duh), and for the most part most people know that dairy doesn't necessarily agree with everybody. In fact most dairy has some negative effect on just about everyone, its just a matter to what extent. This is especially true if you choose to buy the cheapest cheeses, milks, yogurts, etc. Don't believe me? Check out Whole30's, "The Dairy Manifesto," for more information about the effects of dairy on your body. Long story short, dairy fats = good and dairy proteins = not so good. So what does this all have to do with this ghee stuff? Simple, Ghee, or clarified butter, is a simple process that can be done in your own home with stuff you have sitting around your home in less than an hour. The process removes majority, if not all, of the milk solids (proteins and salts) from the butter, leaving you with a clean, richer flavored butter to use and not feel guilty about. Below are two different ways to make ghee at home. I used the first process, but will try the second process next as it seems to be a little easier and potentially quicker.
Option #1
Ingredients
- About 1 pound of butter, preferably organic grass fed, but at least organic
Equipment needed
- Loaf pan
- Funnel
- Cheesecloth
- 12-16 oz mason jar (easier if you have two)
Instructions
- Preheat oven to 225 degrees
- Place all of the butter into the loaf pan and bake in the oven for about 30 minutes
- When the butter is close to being fully melted turn up the heat to 275 degrees for about 10 minutes
- When the butter is completely melted and the milk solids on the bottom have turned brown, remove the butter from the oven (by looking at my pictures, I should have cooked it a little longer (not brown))
- Strain the melted butter through 4-6 layers of cheese cloth into the mason jar, if milk solids are still present strain a second time
- Ghee should be stored in an airtight container and does not need to be refrigerated but can be and will keep for several months if refrigerated, and 1 month if left out
Option #2
Ingredients
- About 1 pound of butter, preferably organic grass fed, but at least organic
Equipment needed
- Large Saucepan
- Funnel
- Cheesecloth
- 12-16 oz mason jar (easier if you have two)
Instructions
- Place all of the butter into the saucepan and cook on stove top over medium-high heat until the butter is boiling (2-3 minutes)
- Reduce the heat to medium, the butter should form a foam on top which will disappear
- The ghee is done when a second foam appears on the top of the liquid butter and the butter is brown along with the milk solids found on the bottom (7-8 minutes)
- Strain the butter through 4-6 layers of cheesecloth into mason jar, if milk solids are still present, strain a second time
- Ghee should be stored in an airtight container and does not need to be refrigerated but can be and will keep for several months if refrigerated, and 1 month if left out
Friday, November 1, 2013
Chicken Mofongo
If I haven't posted about it yet, I absolutely LOVE Chow Stalker! If you haven't checked it out, you should. It is a blog with constantly updated Paleo, High Fat, Gluten Free, and Real Food recipes. I have yet to find something on there that doesn't make my mouth water. Plus, the best part is they are all healthy recipes! The other day I was scouring Chow Stalker and found a recipe for Chicken Mofongo. The picture looked delicious, but I had no idea what the hell Mofongo was. After doing a little research, I learned that traditional Mofongo is a classic fried plantain dish originating from Puerto Rico. Traditional Mofongo dishes are made from fried green plantains which are then mashed (like mashed potatoes) with olive oil, broth, garlic, and pork cracklings or bacon. It sounds delicious, so I figured, what the hell, lets give it a try!
Turns out, it was better than delicious, it was fantastic. It took a while to make and was pretty labor intensive to be honest. The entire dish took about 1:10-1:20 to complete, start to finish and left me with a sink FULL of dirty pots and pans. But, in the end, everyone loved it, including our picky kids. If you're looking for something new to try, or always wanted to try a dish with plantains, here is a great option!
Turns out, it was better than delicious, it was fantastic. It took a while to make and was pretty labor intensive to be honest. The entire dish took about 1:10-1:20 to complete, start to finish and left me with a sink FULL of dirty pots and pans. But, in the end, everyone loved it, including our picky kids. If you're looking for something new to try, or always wanted to try a dish with plantains, here is a great option!
Ingredients
- 4 Green Plantains
- 1/4 Cup Chicken Stock
- 4 Slices of Thick Cut Bacon
- 1 Tbsp Garlic, Minced
- Salt and Black Pepper to Taste
Chicken Sauce:
- 2-3 Boneless Chicken Breasts, Cubed
- 1 Tbsp Coconut Oil
- Medium-Small Onion, Diced
- Green Bell Pepper, Diced
- 2 Tbsp Cilantro, Chopped
- 2 Garlic Cloves, Chopped
- 15 oz Can Tomato Sauce
- 1 Cup Chicken Stock
- 3 Tbsp Red Wine Vinegar
- 2 Tsp Salt
- 1 1/2 Tsp Garlic Powder
- 1 1/2 Tsp Onion Powder
- 1 1/2 Tsp Cumin
- 1 Tsp Oregano
- 1 Tsp Coriander
- 1/2 Tsp Black Pepper
Directions
- Peel plantains by cutting the outer peel with a knife and running your thumb between the plantain and the peel.
- Cut the plantains into 1/2-1" disks and place into a put with water and 1 Tsp salt and allow to soak for about 15 minutes. After they have soaked for 15 minutes bring water to a boil and boil plantains for 5 minutes, drain from the water and dry using paper towel.
- Cook bacon in a frying pan, when fully cooked place onto a plate with paper towel to dry off excess grease.
- Fry plantain disks in the same frying pan using the excess bacon grease. You may need to add a little extra coconut oil if the bacon grease dries. Fry until golden brown.
- Dice the cooled, dried bacon
- Add all Mofongo ingredients into either a food processor or mortar and pestel to mash to the consistency of traditional mashed potatoes. Add Chicken Stock a little at a time as you mash the ingredients together, you may need to add more or less Chicken Stock to get the desired consistency.
- To make the chicken sauce, first heat coconut oil in frying pan and saute the onion, pepper, garlic, and cilantro, for about 4 minutes, or until soft.
- Add tomato sauce, red wine vinegar, and chicken stock, cook for another 3-4 minutes
- Add chicken and remaining herbs and spices and cook until chicken is fully cooked.
- To serve, ladle sauce onto plate and form Mofongo into baseball to softball size balls and place in center of plate. Garnish with a few sprigs of cilantro.
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| Boiling the plantains. |
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| I used a food processor to mash the Mofongo. |
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