Hello Fresh Review

I have had many patients asking about the recipe/ingredient delivery services that are now available. These companies provide you with fresh ingredients and recipes, as you request, to save you on the often time-consuming meal planning and shopping aspects of dinner preparation.

Companies such as Sun Basket, Blue Apron, Plated, and Hello Fresh are some of the popular choices, and last week I had the chance to try out three Hello Fresh recipes!

The process is simple: You go to the company's website, choose the number of meals and number of servings for the week, peruse the recipes offered that week (along with the nutrition information), make your selections and choose your delivery date.  The ingredients are overnighted to your doorstep, packed carefully with ice packs. My MIL was home with my kiddos when mine was delivered and she graciously unpacked for me- so I do not have a photo... but she assures me that everything was still very cold and well-packed.  Each ingredients is measured out in the amount that the recipe calls for.





You do need to be involved in the meal preparation process. You chop and prep the ingredients, and follow the steps that the recipes provide (with photos).  Within 20-40 minutes (typically), you have a fresh meal!



Last week my family and I enjoyed a Nectarine and Chicken Panzanella Salad, Pork Schnitzel (a first for me!), and Chili Con Carne Meatballs.  I prepared the first two, and my husband prepared the latter. 



Pros:
1. I typically enjoy planning dinners for the week and shopping for the ingredients. However, this trial came at a really great time when my schedule was crazy.  I really enjoyed not having to stress about what was for dinner!

2. Trying NEW recipes. Even though I really want to prepare new things for my family, I do get stuck in a rut preparing the same things week after week.  These recipes were a perfect way to break up the monotony.  AND you get to keep the recipes (which tell you the amounts of ingredients used too) so that you could prepare them again (by purchasing the ingredients yourself).



3.  The directions were straight forward and easy to follow.  You do need basic kitchen gadgets, utensils and ingredient basics such as olive oil, salt, and pepper. And you do need basic food prep knowledge.  But if you have those you are set!

4. The portion sizes were BIG.  We had two servings in each meal. My hubby is an eater, and we like leftovers, so I typically make meals for 4-6 servings.  I was afraid that there wouldn't be enough food.  But I was surprised that we even had leftovers from the meals!

Cons:
1. The calories were a bit high for a couple of the meals (600-700 calories per serving).  If I had been planning those meals I would have likely make a few ingredients swaps and changed the portions of oils used, etc. to lower the calorie content.  You CAN preview the nutrition information prior to ordering the meals, so if you are calorie-conscious you can choose lower calorie options for the week if needed.

2. The ingredients are not entirely organic or non-GMO (they will provide them if the choices are available however). I'm not saying that I purchase organic foods 100% of the time.  But I know that some of my readers do try to, so I wanted to disclose this detail!

2. The cost per meal was similar to what we would pay to dine out ($10-12 per person).  It's affordable, and shipping is free, but more than I pay when I am planning meals and purchasing my own ingredients.

OVERALL I would recommend trying Hello Fresh, especially if you have a busy week coming up or if you want to break up the boredom a bit!

** Hello Fresh graciously provided me with three complimentary meals to write this post. However, the opinions are my own and are not in any way driven by financial incentives.

80(ish)--- Cherry Berry Red Wine Summer Sangria

This recipe incorporates two of my favorite summer fruits in a delightfully sweet boozy beverage.  Cherries and strawberries both contain high amounts of antioxidants and fiber!  These phytonutrients, as well as small servings of ethanol (alcohol) may actually decrease your risk of heart disease.

A refreshing summer sangria is the perfect addition to a grilled meal.  In this creation, the blackberry brandy and fruit add enough sweetness that you can skip the added sugar that sangria often contains.

Sip responsibly!

Cherry Berry Red Wine Summer Sangria
Makes ~ 50 oz

1 bottle dry red wine
2/3 cup blackberry brandy
3/4 cup club soda
1 cup tart cherry juice
1 cup pitted red cherries
1/2 cup sliced strawberries

Combine all ingredients in a glass pitcher or decanter.  Place in the refrigerator for 3-4 hours prior to serving. Serve over ice!

80--- Peanut Butter Protein Pancakes {Powdered Peanut Butter Review too}

Have you seen powdered peanut butter? PB2 is one of the brands.  Costco now carries another brand in a HUGE container (for only $7.99). It is dehydrated peanut butter (after the majority of the natural oils have been extracted).  

Soooooo it IS a processed food.  And if you're familiar with this blog I'm typically not a fan of those things.  But I've had a lot of patients using it so I wanted to give it a try.  It contains 45 calories per 2 Tbsp and the same amount of protein as natural peanut butter, which contains 190 calories per 2 Tbsp (the calorie difference comes from the fat).  No, fats are not a bad thing.  But when you're trying to cut out a few calories for weight loss, this may be a product that you try.

You can mix the powdered PB with water, per the package instructions, and form "peanut butter".  However, I did not find that this was a very enjoyable concoction. It was gritty and did not spread well.

So I started experimenting with mixing it dry into things.

I LOVE it stirred into my steel cut oats in the morning.

It's great in smoothies.

And it is delicious in these pancakes- and adds some protein!

Peanut Butter Protein Pancakes
Makes ~8 medium pancakes

1 egg
1 1/4 cups plain Greek yogurt (I used nonfat)
1 Tbsp natural peanut butter (for the fats)
3/4 cup unsweetened vanilla almond milk
1/2 cup all purpose flour
1/2 cup buckwheat flour (more protein than AP flour!)
1/2 cup PB powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1 Tbsp sugar

Combine egg, yogurt, peanut butter, and almond milk in a mixing bowl.  Whisk to mix well.

Combine dry ingredients in a separate bowl, then whisk dry ingredients into the wet mixture.  Mix until just combined.

Drop ~3-4 Tbsp batter onto a nonstick skillet heated over medium heat.  Flip pancake when bubbles form on the pancake surface.  Cook for additional 1-2 minutes.  Repeat with all remaining batter.  Keep cooked pancakes covered to keep warm until all pancakes are cooked.

Serve immediately (or freeze for later in the week).  I topped mine with a small smear of peanut butter and homemade jelly.

Nutrition Info per 1 - 6" pancake: 144 calories, 4 g fat, 10 g protein, 20 g carbohydrates, 3 g fiber

80--- Blackberry Chia Seed Jam

Chia seed jam may be the simplest condiment you will ever make.  Chia seeds, naturally high in omega-3 fatty acids, turn gelatinous when submerged in liquid.  When added to a sweetened milk (or substitute) you get pudding.  When added to a sweetened fruit puree, you get jam!

Blackberry Chia Seed Jam

Makes ~ 3 1/2 cups jam

4 cups blackberries, fresh or frozen

1/4 cup honey

1 tsp lemon zest

1/3 cup chia seeds

In a saucepan, combine berries, honey, and lemon zest. Heat over medium heat, stirring regularly, until mixture reaches a low boil.  Reduce heat to a simmer and allow mixture to reduce slightly for ~ 20 minutes.  During cooking the berries will break down into a liquid consistency  (you may use a whisk or fork to break them down further).

Remove from heat and whisk in chia seeds.

Pour mixture into jars for storage, seal with lids, and place in  the refrigerator overnight.

You may store the jam in the refrigerator for unopened for ~ 1 month. Once opened use within one week.  You may also store unopened jars in the freezer until ready to use (allow to "gel" overnight in the refrigerator before storing in the freezer however).

Nutrition Tip: Snacks

Are you a snacker?

Some people are, while others prefer to stick with a square three meals a day.

Snacking can be good thing! Eating often helps to balance your blood sugars, especially if you are waiting longer than four hours in between meals.

But choosing the right snack is important.  You don't want to fill up on too many calories, especially if your meals tend to be on the larger side.  Choosing a snack with lots of fiber can keep you fuller longer, and may help you make better decisions at meal time (and provide hangry avoidance, right?).

Check out this line-up for some inspiration......

No-Bake Peanut Energy Balls

Edamame Dip

Inside Out Cucumber Sandwiches

Double  Chocolate Faux Dough Bites

Broccamole

Cinco de Mayo Menu {Unique and Healthy-ish}

Who doesn't like Mexican food?  And Cinco de Mayo is the perfect time to celebrate those spicy taste buds!

Here are my picks for a perfect celebratory meal

Strawberry Beer-garita

Broccamole

Mexican Street Corn Salsa

 

Mexican Butternut Bisque

Shredded Fish Tacos with Creamy Avocado Slaw

Wild Spanish Rice

Chocolate-Dipped Tortilla Chips with Strawberry-Basil Salsa

Not-Fried Ice Cream

20---Soft Toasted Coconut Oatmeal Cookies {Lemon Buttercream Whoopie Pie Option}

There has been such good press about the medium chain triglycerides in coconut lately that this hardly seems like it should be a 20.  

But with butter, processed flour, and sugar, alas, it is.  Sigh.

MCTs are not absorbed in the same way that other fats are in our bodies, and they are processed differently.  Therefore, they will not likely increase your cholesterol in the same ways that other fats may.  Check out more info here.

I still say use moderation with coconut, as it is still high in saturated fats.  However, the more research that comes out about the benefits, the more I turn into a believer!

Soft Toasted Coconut Oatmeal Cookies
Makes 28 large cookies

2 cups old fashioned oats (rolled oats)
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup white sugar
1 cup brown sugar
1 cup butter, softened
2 eggs
1 tsp pure vanilla extract
1 cup coconut, toasted until lightly brown in a nonstick pan over medium heat

Preheat oven to 350 degrees.  In a large mixing bowl, combine butter and sugars, and mix until smooth.  Add eggs and vanilla and mix until incorporated.

In a smaller bowl combine oats, flour, baking powder, baking soda, and salt.  Add dry ingredients to butter mixture and mix until combined.  Add 3/4 cup coconut and mix again.

On a baking sheet lined with parchment paper, scoop 2 Tbsp cookie dough into small balls, leaving 2" in between each ball (the cookies do spread quite a bit). Top each ball with flakes of remaining coconut.

Bake for 12-14 minutes, or until lightly brown around the edges.  Remove from the oven and allow to cool for 3-4 minutes before transferring them to a rack to cool. 

Optional Lemon Buttercream
Will fill 14 whoopie pies

3 Tbsp flour
1/2 cup milk
1/2 cup sugar
1/2 cup butter, softened (not quite at room temperature)
1 tsp lemon extract

In a small saucepan over medium heat, combine milk, flour, and sugar.  Whisk as mixture comes to a low boil, then reduce heat to medium low.  Continue to whisk until a smooth pudding is formed.

Transfer mixture to a bowl and place in the refrigerator for 20-30 minutes to cool.

When mixture is cooled, place butter into a mixing bowl and beat for 2 minutes.  Add pudding mixture and lemon extract. Continue to mix until well combined and fluffy.

To make whoopie pies: Place 2 Tbsp frosting on a cookie, spread evenly and top with an additional cookie.