Wednesday, April 15, 2015

This post is sponsored by Blue Apron. As always, all opinions are my own. 

Between my first trimester of pregnancy and dealing with crazy hours at work, let’s just say my eating habits have been less than stellar. I’ve been leaving the office close to 7 lately and, by the time I get home, I have no desire to cook and will pretty much shove any and everything in my mouth as soon as I walk in the door.

Most people are so sick that they can barely eat anything their first trimester. Not me. I only get sick when I don’t eat anything. The hunger pains are so strong that they make me nausea and the only cure is a real meal. Not a simple snack, not a cracker – it needs to be something filling with a decent amount of fat and protein. (By the way, who ever said crackers help with nausea?! They only ever made me feel about 10 times worse.) It’s only then that the severe hunger disappears. Of course, it usually reappears a couple of hours later. After a couple of episodes where I ate my original lunch at 11am, only to run downstairs for a second lunch at 1:00pm, I began bringing two lunches to work. Yes, the hunger was that crazy.

Unfortunately the extreme exhaustion began to set in with my hunger. Every Sunday I continued to purchase my usual haul of groceries for the week, only to have a good amount go to waste due to also losing my desire to cook any of it. Instead of cooking our regular meals, I was opting for quick, easy options. I’d never wasted so much food in my life. I felt terrible and it didn’t take long before I stopped buying a lot of the fresh vegetables and organic meat I usually loved, opting for simple meals of just eggs and anything with peanut butter (ALL the peanut butter) instead.

It was just too much work for anything else, and as much as I love my husband, he’s not a fan of cooking at all. Where I usually cook by a method of a “little of this” and a “little of that” – pulling together whatever is in the fridge to create a complete meal – he prefers structured, detailed recipes, and the exact ingredients the recipe calls for. If something needs to be substituted, he gets lost and gives up.

That’s why when I re-introduced Derek to Blue Apron meals the other week, I told him it’s “Derek proof.” All the ingredients are fresh and in exactly the right portions, delivered right to our door in a refrigerated box.

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The recipe card even has pictures to show him what the recipe should resemble every step of the way. That way when the instructions say to “peel and cut the grapefruit” he doesn’t have to ask a million questions on what “cut the grapefruit” means. Hey, there’s slices, small cubes, big cubes, chunks, etc. etc. He can just look at the photo for an example. I told you he’s a stickler for details.

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When I was working late and not feeling up to cooking, the Blue Apron meals were very convenient for Derek and I. Derek could easily follow the recipe without his usual fear of messing something up, and I could enjoy a real home cooked meal, instead of just pulling a frozen burrito out of the fridge. It also prevented a lot of food from going to waste.

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Plus, everything was delicious.

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Blue Apron is available nation wide and offers 2-person or family plan options. The 2-person plan is delivered once a week, with enough ingredients for three recipes. The family plan is delivered 1-2 times per week, with enough ingredients for two recipes to be served family style. Portions for each plan range from 500-700 calories each and each recipes takes roughly 40 minutes to complete. Shipping is free.

Even if you’re not sure of the meal delivery service, Blue Apron also offers an array of delicious recipes on their website here. (I think the Spiced Chickpea Burgers and Chicken Mole also look delicious).

Click here to try Blue Apron yourself. The first 50 readers to sign up will get two free meals on their first Blue Apron order!

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