Hi guys! Matt and I are back on the Blue Apron train – it had been awhile and we missed it!
Pictured above: Soy-Marinated Chicken Tenders (I spaced and used the chicken breasts they sent for one of our other recipes instead of the tenders… oops! Still delicious, though!) with Japanese Sweet Potatoes and Sweet Chili Slaw
As you guys know, after doing Blue Apron every single week for years, we had to take a break because Matt needed to be gluten free for awhile for medical reasons (related to lyme disease… his doctor wanted him to do it for a little while), and Blue Apron doesn’t offer a gluten free plan option. Bummer! We did Sun Basket for awhile in the meantime (you can see a detailed comparison of the two services in this post) and really enjoyed it, but lately their recipes have been getting stale (seriously every week over the past few months I’d find we had already tried all of the options that were available), and so when Matt started to re-incorporate gluten again last month, we knew we wanted to mix it up and go back to our old fave Blue Apron! For full disclosure purposes, we started back up with them a month ago and have been paying for the service every week on our own dime as usual since then, with the exception of the week of meals for this review.
In case you’ve been living under a rock, Blue Apron allows you to create delicious, chef-designed recipes at home by delivering all the ingredients you need right to your doorstep in exactly the right proportions. No trips to the grocery store and no food waste – and even better, no meal planning, which both Matt and I are not the best at! Basically, Blue Apron makes dinnertime less stressful and happier for both of us, and we get a lot more variety and try more interesting ingredients/preparation methods, too. And we can skip weeks anytime we need to (definitely going to skip Thanksgiving week because we may be spending most of it in the hospital with our new addition!), so it’s nice and flexible.
We do the 2 person plan and get 3 meals per week (2 servings each – although we often have a little leftover, especially right now as my stomach is smushed to the size of a dime thanks to the baby). They offer 8 meal options per week to choose from (increased from the 6 they used to offer – awesome), and you can also now choose any combination of meals you like, which is great too because that was always a complaint I had previously – sometimes a girl just wants steak AND the vegetarian dinner, amiright?! The meals are also always new and unique – I don’t think I’ve ever seen anything on their menu twice.
It has been fun getting back to using Blue Apron again – I love their recipe cards, so pretty with all the photos! And their meals are so yummy and truly restaurant quality. I was obsessed with these Seared Steaks and Mashed Potatoes – the homemade steak sauce was REALLY good and the mashed potatoes were really cheesy – even this finicky pregnant belly loved this meal! (We swapped in roasted asparagus instead of the roasted carrots because I don’t like cooked carrots – and we had asparagus that needed to be eaten! We’ve been enjoying the carrots raw instead – yum.)
The other meal we enjoyed last week was Spiced Chicken & Garlic Rice with Toasted Pumpkin Seeds and Roasted Honeynut Squash. Loved this one, too – the toasted pumpkin seeds were such a flavorful touch.
As I mentioned above under the chicken tenders, I accidentally made the chicken tenders recipe with the chicken breasts, so we used chicken tenders for this recipe instead! Oh well. I blame pregnancy brain. 🙂 Matt turned my plate into a face with hair – lol! Might as well have a little fun with it, right? I see stuff like this being a big hit with our daughter!
Have you tried Blue Apron yet? If so, what was your favorite meal that you made? One of my all-time faves that still stands out was their Furikake-Topped Salmon with Fresh Edamame and Miso-Sesame Black Noodles. So unique!