Meal Kit Review: Green Chef

A friend offered me a free kit, and Green Chef offers a Paleo option. So, I tried it.

Oh, also, side note? Today is day 59 on our Whole60!!! Whaaat? Yes.

OK, Green Chef, paleo version. The three meals, in the order we ate them (with links to the recipes on the Green Chef site) were:

Zesty Shrimp with Collards with Root Veggies and Squash, Cashew “Parmesan”

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This was good! Being Paleo and not Whole30, there were a couple of things throughout that I subbed…in this one, I subbed the bacon. It didn’t say specifically that there was sugar in the cure but it also didn’t say specifically that there wasn’t sugar. So? Bacon was subbed. I really liked the cashew parmesan element on the roasted veggies…also I don’t often include red onion in my roasted veggies and they were a spectacular addition. Also rutabaga isn’t something I generally think of, so it was nice to eat some things I wouldn’t normally buy. However, it was a pretty standard meal, I thought.

Caraway Meatballs with Braised Parsnips, Fennel & Cabbage, Pear and Rosemary

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This one holds a special place in my heart, since, wait for it…I didn’t make it!! If you’ve been reading my blog since the beginning, you know that I tried Blue Apron and was annoyed that the recipes were complicated and there was a near disaster with the meal I farmed out. But Green Chef held up for that test, with my honey preparing this whole thing with zero assistance and kicking its ass. Also, something I wouldn’t really think to cook, and pretty tasty. The pear makes it, for sure. Well, you know, the pear and the meatballs.

Herbed Chicken with Spiced Sweet Potato Mash, Cranberry and Pecan Salad

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This was probably my favorite of the three. I mean, it’s pretty hard to go wrong with mashed sweet potatoes and chicken. Also, I love a simple salad with just a nut and a dried fruit. However! I did have to sub out both the chicken broth (isn’t there no sugar in paleo, too?) and the dressing, which came again, with no listed ingredients, which is a bummer. It may have been fine but this diet has taught me to just assume there’s sugar in everything. Most of the time that’s true. Anyway, Green Chef, I’ll never know, cause you didn’t tell me the ingredients. It was also the most complicated of the three to cook…though still it wasn’t very complicated. The whole thing was really yummy, too, very nice flavors.

Things I liked about Green Chef:

  • It came with simple, easy to follow recipes that anyone could follow, even if they aren’t used to being in the kitchen. (Isn’t that the whole point of these things, really?)
  • The ingredients were all organic; they looked good, they tasted good, and they were obviously fresh.
  • Certain things were pre-chopped!! If there was a service that sous chef-ed for you, I might actually order it once it a while.
  • They offer paleo options! That’s nice. They also offer vegan, vegetarian and gluten free options. Which is smart, cause you can appeal to more types of people.

I would probably say that between the two, Blue Apron has better tasting meals. But! MUCH more laborious and complicated, and the Green Chef meals were good, too.

Would I order again? Meh. Maybe. If I was feeling swamped one week and had a little extra money to throw around and didn’t want to go grocery shopping. But, normally, I’m super geeky about my food, and I like to pick out what looks best and use that as a guide for my weekly eating. It serves as inspiration. But! If you’re new to cooking? Sure, why not.

Whole 30: Day 22

Oh, my god, if only I was doing this for only 30 days!!! I would be so psyched right about now. Well, I guess I can take solace in the fact that 30 days is almost up, and I’ve been able to do it. So? The next 30 will be cake. And then, afterwards, I will eat cake. Like, a giant, sugary cake with lots of icing. And I will eat it alone. 🙂 In the meantime…

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Breakfast. This was a really good one. I just e-heated some roasted veggies…popped a tablespoon of ghee into a skillet and re-heated that way so they’d still be nice and crispy. Then I fried up a couple slices of bacon and poached some eggs. The eggs worked beautifully on the roast veggies, it was a match made in heaven.

Lunch! I went with the tried and true:

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Simple salad with arugula, avocado, cherry tomatoes and smoked mackerel. Used the oil from the canned mackerel for dressing. Always yummy, always simple and quick.

For dinner I got a little complicated. I had some broccolini that was totally beautiful and longed to be eaten. So I steamed it and marinated it with some water chestnuts while I made the rest. Pollack curry and roasted delicata squash with pomegranate seeds and a pomegranate molasses coconut yogurt for dipping. The whole thing was glorious.

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Here’s how I worked it, in the order I worked it:

Marinated Broccolini and Water Chestnuts:

Ingredients:

  • 2 heads broccolini (or broccoli, sliced in thin slices)
  • 1 can water chestnuts, chopped in half
  • 1 tbls. coconut aminos
  • 3 tbls. rice wine vinegar
  • 1 tsp. ground ginger
  • 1 tsp. monkfruit extract (optional)
  • 3 tbls. sesame oil

Preparation:

  1. Mix coconut aminos, vinegar, ginger, monkfruit and sesame oil in a small bowl. Set aside.
  2. Boil 1 – 2 inches of water in a large pot. Place the broccolini in a steamer. Once the water is in a full boil, add the steamer full of broccolini, cover and steam for about 4 – 5 minutes. The broccolini should be bright green and still crisp.
  3. Drain, and place broccolini in a large bowl with the water chestnuts.
  4. Pour marinade over vegetables, mix well, cover, and allow to marinade for at least a half hour, but preferably more.

Next, Roasted Delicata Squash Rings with Pomegranate Seeds and a Pomegranate Molasses Coconut Yogurt Dipping Sauce:

Ingredients:

  • 1 – 2 delicata squashes, sliced and seeded
  • 3 – 4 tbls. pomegranate seeds
  • 1 tbls. pomegranate molasses
  • 1/4 cup coconut yogurt
  • olive oil
  • salt and pepper

Preparation:

  1. Pre-heat oven to 400 F.
  2. Place squash slices in a single layer on a baking sheet, and sprinkle with olive oil, salt and pepper.
  3. Place into the oven and roast for 40 minutes, until the squash slices are nicely browned. Keep in mind the underbelly will be more browned…I prefer not to flip them as it kind of caramelizes the bottoms, which I find delicious. Alternatively, you could flip them halfway through for even browning.
  4. Transfer to a plate and sprinkle pomegranate seeds over.
  5. Mix pomegranate molasses with the yogurt, and serve alongside the squash.

While the squash is roasting;

Pollock Curry:

Ingredients:

  • 1 lb. pollock or other white flakey fish, cut into 1″ chunks
  • 2 zucchini, chopped into chunks
  • 1 onion, finely chopped
  • 1/2 head of cauliflower, chopped
  • 1 can of coconut milk
  • 1 tbls. ginger
  • 1 tbls. curry powder
  • cilantro to garnish
  • ghee

Preparation:

  1. Sauté onion, zucchini and cauliflower in ghee until soft, about 5 minutes
  2. Add 1 tablespoon ginger and 1 tablespoon curry powder (or to taste). Cook for a minute, then add fish, coconut milk, and 1/2 cup water.
  3.  Bring to a boil and cook through for about 5 – 8 minutes, until mixture has thickened up a bit.
  4. Garnish with cilantro and serve immediately.

This all sounds way more complicated than it was. It was an incredibly satisfying dinner. You should definitely make this.

 

 

Whole 30: Day 19

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I’m really enjoying the big breakfasts, which I’ve never gotten into the habit of over the years. I used to not eat at all until lunch, unless it was like a hang over day when breakfast was at noon or 1 (back in the day) or just once or twice a week for a real breakfast. But I’m having a love affair with breakfast lately. Who knew. Maybe it has something to do with homemade bacon!

Anyway breakfast WAS late today (hahaha) and so I went with a small quickie lunch of heirloom tomatoes and avocado, which I could eat constantly, really, I think. Of course, you can still find perfect heirlooms this time of year, so I’m looking at it as taking it while I can get it.

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I’ve really been craving tacos lately. So, I decided to have a taco salad for dinner. It fulfilled all of my desires, and then some. It actually tasted really close to a taco bowl from like Chipotle or something! Recipe below.

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Ingredients:

  • 1 lb. ground chicken
  • 1 medium yellow onion, chopped
  • 1 tbls. cooking fat
  • 1 avocado, chopped
  • 1 heirloom tomato, chopped
  • 2 cups spicy salad greens
  • 1 portion taco mix (recipe below)
  • 1/4 cup water
  • salt and pepper to taste

Preparation:

  1. Heat cooking fat (I used beef tallow) in a skillet over medium heat. Once it’s melted, add onions, and cook until soft, about 5 minutes.
  2. Add ground chicken and cook until browned.
  3. Add taco mix and water and stir well; cook down until the liquid is almost all gone. Remove from heat.
  4. Throw salad greens, tomato and avocado into a bowl, and top with taco meat. Toss well and serve.

Taco Mix: (makes 1 serving)

  • 2 teaspoons Ancho Chili Powder
  • 1-1/2 teaspoon Ground Cumin
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Crushed Red Pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon White Pepper

Mix well.

Oh! At the end of the day I roasted up a bunch of veggies that were getting older, now I’ll have roasted veggies ready to heat ‘n’ eat. So pretty, too!

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