I’ve been eating 90% of my meals from Green Chef for the last few months (catch a recap of how much I love it here). To say the least, it’s really convenient, delicious, healthy, and affordable. I’ve really come to rely on that box of ingredients at my doorstep every Friday evening.
But last Friday, I wasn’t going to be home (or all weekend), and I waited too long to tell Green Chef, so I had to skip my week’s delivery altogether. Major bummer!
While my deliveries will resume this Friday, this meant I was actually going to have to go to the grocery store and buy enough stuff to eat this week. I usually go to the grocery once per week, even when I’m getting the deliveries, because I still need breakfast items, wine, and cases of La Croix. But I haven’t dug through my recipe stash and actually planned meals in so long.
I was a little stressed over it, to be honest. But, I was relieved when I saw all the yummy recipes in my collection – I rip pages from Real Simple magazine. I settled on two recipes, one from Real Simple and one from Red Book magazine; both recipes vegetarian (I do eat meat, but I find it’s the most difficult thing to find good quality meat, so I skipped that this week).
For lunch, I wanted to make “Better-for-You Hummus Wraps” and for dinner, “Quesadillas with Poblano Peppers and beans”
Once I got to the grocery, I was not surprised to see that most of the ingredients I needed for the wraps, such as collard greens and alfalfa spouts weren’t available. This is when you’ve just got to get creative. So, instead of wrapping the hummus and veggies in the collard greens, I got whole wheat pita pockets.
I also got arugula, white bean hummus, tomatoes, cucumber, red bell pepper, red onion, and avocado to fill the pocket. I got grapes and string cheese to have with it, for my lunches at work. Easy, delish, and healthy!
Luckily, I was able to get all of the ingredients for the quesadillas, no problem, and they ended up being really easy to make. For these, you’ll need:
- 3 tablespoons canola oil (I used organic coconut oil)
- 6 poblano peppers—halved, seeded, and sliced
- 2 large white onions, sliced
- Kosher salt and black pepper
- 115.5-ounce can low-sodium black beans, rinsed
- 8 ounces sharp Cheddar, grated (2 cups)
- 4 10-inch flour tortillas
I actually used 6 tortillas, with the same amount of filling, just an FYI. Get the simple cooking directions here. These have been yummy, and not as spicy as you may think. If you’re into spicy stuff, you’d either need to add heat or keep a few of those poblano seeds in tact.
Even though I’m enjoying my own meal ideas this week, I’d love for YOU to be able to try Green Chef for one week, entirely free (seriously, no catch here), to see how you like it! If you’re interested, shoot me your email, and I’ll draw a number tonight around 10pm central time. If you’re chosen (I only have one free week to give away), you’ll get an email from Green Chef with the details.
The free week will provide you with enough organic ingredients to make 6 meals (I can usually get 9 out of it, but that’s just me). If you want, you can get 4 free meals free, just by clicking here.
So, shoot me your email and maybe you’ll win some free food! In the meantime, let me know what you’re eating this week. I’m always looking for meal ideas, and I like to prep everything ahead of time so I don’t have to worry about it each night. Got a good method? Share it!