We have a confession to make…
We have never tried a meal delivery service. Not sure how we missed this revolutionary new way of cooking, but we did.
So when Blue Apron reached out to us to see if we wanted to give their vegetarian box a try, we jumped at the chance.
We started our meal delivery adventure by placing our order on the Blue Apron website. Vegetarian box? We’ll take one, please. We received the order the same week we placed it – within 5 days. On the menu: South Squash Indian Curry, which basically melts in your mouth. But we’ll get to the recipe later.
When we opened our box, we were excited to see that there were instructional materials detailing exactly how to do each recipe, which is perfect for the visual learner in all of us. And for those who don’t have a lot of experience in the kitchen, there are instructional videos on the site that break things down even further.
Overall, the recipes were super simple, which we loved. Our motto is that healthy eating DOESN’T have to be complicated – or intimidating. The fact that these recipes were easy enough for a 12-year-old to follow was a major win.
All in all, the meals took less than 30 minutes to prepare from start to finish. We don’t like spending hours in the kitchen. (Well maybe on thanksgiving, but that’s it). For a weeknight dinner recipe, 30 minutes is the max amount of time we want to invest.
In the end, the meals were absolutley delicious and seriously filling. Although we prefer traditional way of cooking, this is a great option for anyone who wants to take a break from all of the prepping, shopping and planning that comes with making healthy meals. It’s also good for folks who want to add more recipe ideas to their repertoire.
And for those who want even more deets about Blue Apron, here you have it.
- Using this service is a fun way to discover exciting, seasonal recipes. A lot of time’s our patients get stuck in a rut, and this can help give you more healthy recipes for your repertoire that are absolutley delicious.
- Another bonus is that recipes never repeated in the same year. If you are someone who likes variety, we like the fact that you get it with this subscription.
- Most recipes have about 500-800 calories per serving. We generally recommend an average of 400-600 calories for MOST people for breakfast, lunch and dinner (individually, not combined). If your meal is closer to 800 calories and you are looking to maintain or lose weight, you can eat half now and save half for later.
- We love sustainable eating, and one of the nice things about this meal delivery service is that all of the ingredients are perfectly pre-measured, so there’s no waste.
- Free delivery nationwide. Need we say more?
- You can also choose a delivery day that best fits your schedule.
- Also! Ingredients arrive in a refrigerated box, so food stays fresh even if you’re not home when we deliver. Hello late night at the office.
Ready to try a box of your very own? We have you covered! We teamed up with Blue Apron to give Food Heaven followers two special offers:
- Get 3 meals free HERE
- Get $30 off your first order HERE
- Use whichever you prefer or a combination of both!
If you try this out, let us know in the comments below how you like it OR tag us on instagram @foodheavenshow. We’d love to hear your thoughts and see your creations.
- ¾ Cup Jasmine Rice
- 1¾ Cups Light Coconut Milk
- 4 Cloves Garlic
- 1 Butternut Squash
- 1 Stalk Celery
- 1 Bunch Cilantro
- 1 Shallot
- 1 1-Inch Piece Ginger
- 2 Teaspoons South Indian Curry Spice Blend (Cumin Seeds, Brown Mustard Seeds, Cayenne Pepper & Ground Turmeric)
- Wash and dry the fresh produce. Cut off and discard the ends of the squash; using a knife, carefully peel. Separate the neck and bulb of the squash; halve the bulb lengthwise. Using a spoon, scoop out and discard the pulp and seeds; medium dice the squash.
- Peel and mince the garlic and ginger. Peel and thinly slice the shallot. Small dice the celery. Pick the cilantro leaves off the stems; discard the stems.
- In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
- While the rice cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened.
- To the pan, add the garlic, ginger and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the shallot and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.
- Add the coconut milk (shaking the can just before opening) to the pan; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 10 to 12 minutes, or until thickened. (Be careful not to boil, as the coconut milk may separate.) If the curry seems too thick, gradually add up to ¼ cup of water to achieve your desired consistency. Remove from heat and season with salt and pepper to taste.
- Divide the cooked rice and finished curry between 2 dishes. Garnish with the cilantro. Enjoy!