fresh recipes

Fresh Recipes | Blue Apron Review

Happy Monday, friends!

I’m off to Charlottesville today (for the first time in three weeks!) with family and then will be heading back to California for two whole weeks on Thursday–I can’t wait but I’m definitely going to miss my kitties(and husband, perhaps)!

Fresh Recipes | Blue Apron Review

We received a free three-meal trial of Blue Apron last week, so I wanted to share with you all the meals/ what we thought. We’ve been wanting to try it for a long time, but unfortunately, the cost is a little out of our budget. Free is definitely a price we can afford though!

Fresh Recipes | Blue Apron Review

We received the following three meals:

  • Cornmeal Crusted Catfish with a Tomato Cucumber Salad and Creamy Potatoes

Fresh Recipes | Blue Apron Review

  • Fusilli Con Buco Pasta with Summer Squash and Mint

Fresh Recipes | Blue Apron Review

  • Ras El Hanout Chicken Pitas with Cherry Tomato and Cucumber Tabbouleh

Fresh Recipes | Blue Apron Review

Pros:

  • Each meal was super flavorful and the portions were more than generous–definitely more than what we’d normally consume for dinner!
  • The step by step directions were very easy to follow and replicate.
  • Each ingredient (even mayo and vinegar) were included.
  • It all came in a refrigerated box and all ingredients were fresh and unspoiled from the shipping.
  • I didn’t have to think about what to make for dinner!

Fresh Recipes | Blue Apron Review

Cons:

  • Cost. This was the biggest for us. If we actually had real full time jobs, I could totally see us continuing in the future but as grad students, it was a bit out of our budget.
  • Lack of creativity/personal choice. As much as I enjoyed having someone else choose the menu, I kind of missed looking in my fridge and trying to figure out how to use what we had left. Plus, it’s CSA season right now and getting more squash +zucchini was not something we needed to do.
  • Calorie/Portion Size. According to the dinner handout/directions, each meal we received was 700 calories and that is more than I typically eat at dinner time. Plus, I’m apt to eat everything on my plate no matter how full I feel which did not lend itself well to these meals.

Overall, we may try Blue Apron or another service like it in the future, but for now, we’ll stick to our own cooking.

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Fresh Recipes | Coconut Berry Popsicles

Ever since the temperatures started to really heat up, I’ve been craving  something cold + sweet pretty much all the time. But each time I go to the grocery store, I can never find exactly what I’m looking for…so the time came to create my own!

Fresh Recipes | Coconut Berry Popsicles

I purchased these popsicle molds for, I think, $1 at IKEA a few years ago and even though they’re definitely cheaply made, they do the job when it comes to making homemade popsicles.

Fresh Recipes | Coconut Berry Popsicles

To make the popsicles even creamier, I added canned coconut milk and then combined it with a little agave syrup for added sweetness, vanilla, and frozen berries.

They are just what I needed!

Fresh Recipes | Coconut Berry Popsicles

Coconut Berry Popsicles

Makes 6-8 popsicles

Print Recipe!

Ingredients:

1 14.5 ounce can coconut milk

1 tablespoon agave syrup

1 teaspoon vanilla

1 cup frozen mixed berries, chopped in blender

Special Equipment: popsicle molds, funnel

Steps:

Combine all ingredients in a medium bowl and mix well.

Place the funnel in the popsicle mold and pour in the coconut milk mix. Repeat until all of the molds are full.

Place in the freezer and freeze at least three hours or until completely frozen.

Enjoy!

Time: 3 hours, 15 minutes

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Fresh Recipes | Smoky Chickpeas with Chard & Zucchini

Happy Monday, everyone!

I hope you all had a wonderful weekend! We celebrated our 5th (!) wedding anniversary on Friday with a little Blue Apron meal before heading out to share a little cheesecake. And then on Saturday, we spent most of the afternoon tubing down the New River–something we’ve always wanted to do and it was so much fun!

Fresh Recipes | Smoky Chickpeas with Chard & Zucchini

Fresh Recipes | Smoky Chickpeas with Chard & Zucchini

Before all of the festivities of the weekend, I set out to make a meal that highlighted and well, used, the rainbow chard we’d gotten in our CSA this past week. I don’t really cook with chard very often, so I was a bit stumped with what exactly to do with it, but this recipe ended up being exactly what I love so much about belonging to a CSA: it was creative, healthy, and totally not something I would have made without having the veggies on hand.

Fresh Recipes | Smoky Chickpeas with Chard & Zucchini

Smoked paprika and chickpeas just belong together. I’ve said it before, but I just love the smoky, almost meat-like flavor that the seasoning infuses in whatever its added to and then the farm fresh zucchini has an almost meaty texture when cooked. I definitely loved having this on hand for lunches at the end of the week!

Fresh Recipes | Smoky Chickpeas with Chard & Zucchini

Smoky Chickpeas with Chard & Zucchini

Serves 2-3

Print Recipe!

Ingredients:

1/2 small yellow onion, chopped

1 small zucchini, sliced and quartered

2 cloves garlic, chopped

1 15 ounce can chickpeas, drained and rinsed

5 stalks rainbow chard, stems and center ribs removed, and chopped

1 teaspoon smoked paprika

1 tablespoon fresh lemon juice

salt, to taste

pepper, to taste

olive oil

Steps:

Heat olive oil in a pan over medium heat. Add onions and zucchini and sauté until they begin to soften, about 3-5 minutes.

Stir in garlic and sauté for another two minutes and then add in chickpeas. Season with paprika, salt, and pepper. Continue to cook, stirring often, until the chickpeas are warm and a thin crust begins to form.

Once the chickpeas are almost done, stir in the rainbow chard. Top with the lemon juice and cook until just wilted.

Serve immediately and enjoy!

Time: 15 minutes

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1. Zucchini Squash Flatbread

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2. Barbecue Chicken Sliders

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3. Peach Galette

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4. Strawberry Lime Sangria

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5. Black Bean & Salmon Tacos

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6. Vegetarian Burrito Bowls

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7. Grilled Corn & Pepper Salad

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8. Grilled Veggie Panini with Pesto Aioli

Fresh Recipes | Summer Favorites

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Fresh Recipes | Chocolate Coffee Smoothie

Happy Monday, friends!

I hope you all had a wonderful 4th of July. We celebrated with a few friends and great homemade foccacia–love that basil season is finally here!

Fresh Recipes | Chocolate Coffee Smoothie

We were definitely moving a little slower on Sunday morning, so I decided to add a little kick to my favorite indulgent tasting snack smoothie with some coffee concentrate I already had in the fridge. I actually had tried to make just regular iced coffee but put way too many coffee grounds in–the first sip about did me in!

But once I realized what I’d done, I actually loved it. I’ve been mixing about 1/4 cup of the coffee with a cup or so of vanilla almond milk every morning, and it is so good!

Fresh Recipes | Chocolate Coffee Smoothie

So, I figured that coffee + cacao powder + almond butter in a smoothie couldn’t really turn out badly. And it made this smoothie taste like such a treat, too!

Fresh Recipes | Chocolate Coffee Smoothie

Chocolate Coffee Smoothie

Serves One

Print Recipe!

Ingredients:

1 frozen banana, chopped

2 tablespoons plain Greek yogurt

1/4 cup coffee concentrate

3/4 unsweetened almond milk

1 tablespoon raw cacao powder

1 teaspoon maple syrup

1 teaspoon ground flax seeds

1 teaspoon chia seeds

Steps:

Place all ingredients in a blender. Blend well and enjoy!

Time: 5 minutes

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Fresh Recipes | Teriyaki Chicken Quinoa Bowls

I got back from NYC late last night and have to head to Charlottesville today for my bimonthly chiropractic visit, but I promise the full details of my trip will be up ASAP!

In the meantime, I wanted to share a recipe I threw together last week with the remnants of my CSA box and frozen chicken thighs: teriyaki chicken quinoa bowls.

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

These are so easy! Especially since I used Trader Joe’s Island Soyaki Sauce, one of my favs when I don’t feel like taking the time to make my own teriyaki sauce. All I did was let the chicken thighs marinate in the sauce for about an hour while I prepped the other ingredients.

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

I’m going through quinoa like crazy these days, making big batches and then placing the leftovers in the fridge for use later that day/week. For veggies, I used what I had to: zucchini, cabbage, and garlic scrapes, a tasty new discovery in last week’s CSA!

Fresh Recipes | Teriyaki Chicken Quinoa Bowls

Teriyaki Chicken Quinoa Bowls

Serves 4

Print Recipe!

Ingredients:

4 chicken thighs, chopped

1 cup Trader Joe’s Island Soyaki Sauce

1/2 cup quinoa

1 cup water

 

1 zucchini, sliced

2 cloves garlic, chopped

1/2 cup cabbage, shredded

1/4 cup garlic scrapes, chopped

olive oil

salt

pepper

Steps:

Place chicken and soyaki sauce in a plastic bag. Place in fridge to marinate for at least one hour.

Combine quinoa with the water in a small pot. Bring to a boil then reduce to a simmer, cover, and continue to cook until done, about 15 minutes.

Heat a frying pan over medium heat. Add chicken and cook until done, about 5-10 minutes per side.

Meanwhile, heat olive oil in a small pan over medium heat. Add zucchini and cook until almost done, about 5-7 minutes. Season with salt and pepper. Stir in garlic and let cook for another 1-2 minutes. Finally, stir in cabbage and garlic scrapes and cook until just wilted, about 1 minute.

Combine quinoa, chicken, and veggies in a large bowl and toss to mix.

Serve immediately and enjoy!

Time: 30 minutes (at least 1 hour marinade time)

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