Blue Apron Meals

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Spicy Shrimp Coconut Curry with Green Cabbage & Rice

5 out of 5 stars. This was so good. And there was so much so I got to enjoy it many different times and it honestly gets better with time. It had many varying textures and every bite was a joy for my mouth. I would highly recommend this recipe for anyone who loves shirt and curry. You will have leftovers.

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Moroccan Chicken with Prunes & Brown Rice

2 out of 5 stars.  I really disliked the side dish the carrots and rice seems like an afterthought. Even when the sauce was mixed in with the mixture it was still not totally flavorful. It was hard to make the chicken skin crispy which made it unappealing to eat. The sauce was the chicken was really delicious. Perfect proportions (even though I stretched it a bit). This recipe does not hold up well as leftovers.

Chipotle-Glazed Meatloaf with Crispy Potatoes

3 out of 5 stars.  The meatloaf was decent but I was very disappointed in the side dish. Overall, I would make the meatloaf again for the sauce alone. The potatoes appeared to have even less thought than the brown rice and carrot side dish from the Moroccan Chicken There were extras of the meatloaf.

* Sorry but the picture I took of my meatloaf somehow was deleted. I wish I could share it with you because the finished product was quite beautiful.

Blue Apron Meals

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Spiced-Rubbed Pork with Sweet Red Onion and Black Beans

5 out of 5 stars. This recipe was very filling and full of robust flavor. I ended up not being able to finish my portion and instead ended up splitting it into four portions which I had throughout the week. My only complaint was that the onions that were roasting became burnt because they spent too long in the oven based on the time the recipe called for. I would suggest placing them on a different sheet pan so you can pull the, if necessary.

P.S. This recipe was part of the Guest Chef Series featuring Brooke Williamson of TOP CHEF. I filmed myself creating this recipe and step by step giving instructions how you can make it at home. The intention was to submit it for a chance to have private lessons with Brooke Williamson and a two days stay in an NYC hotel. Unfortunately, I did not have enough time to edit the film (3-7 minutes) in time to submit, but I will share it with my readers once it is completed.

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Chicken Meatballs & Fregola Sarda with Kale & Sicilian Tomato Sauce

5 out of 5 stars.  The recipe was easy to follow and did not require too many dishes. I don’t remember having ever tasted Fragola Sarda Pasta before but I was pleasantly surprised that I enjoyed it. I accidentally made the meatballs too big so they took longer to cook. This was tasty both warm and cold. I had a bunch of Kale left over and there was enough for three full portions.

Katsu-Style Catfish with Black Garlic Mayonnaise and Jasmine Rice

I did not get to make or eat the Katsu catfish because I was accidentally delivered two Meatball knick-knacks bags instead of the meatball bag and a catfish bag. I notified customer service as soon as a noticed the issue (sadly at the end of the week moment before I was about to start prepping the veggies) but have yet to hear back from them. I have only even had one issue before and it was in regards to the freshness of my meat. They ended up giving me a credit for $20 for my next order as per their freshness guarantee. I will keep you posted about the outcome for this issue.

Update: I was contacted by customer service and they credited me another $20 toward a future order.

Baked Sweet and Spicy Chicken

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Recently, I realized that we had a pound of chicken that was about to go bad and very few ideas how to utilize it all beyond chicken salad. I tried this recipe on a whim and then used P as my taste-tester guinea pig. Luckily he absolutely loved it!  He loved how hot and spicy it was and even though I am not usually not a fan of hotness, I too enjoyed the flavors. I made a corn and rice mixture to go with the chicken which complemented it really nicely.



Tofu Scramble with Spinach and Tomato


Until moving to NY, the only scramble I ever had or heard of was with eggs. Thanks to my vegan and vegetarian friends, I was quickly introduced to tofu scrambles. This scramble is a scrumptious, gluten free and vegan. I like to make it my own by adding chopped red bell pepper when I add the tofu and tomato. Despite it tasting light, it is full of protein and has kept me full for many hours following.

Chicken Salad with Grapes

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Philip and I are lucky enough have an amazing Organic Market called Fresh Fanatic just down the street from our film school. Often we rush over there for sandwiches in the middle of the day or grab some fresh veggies when we are on our way home. Last weekend we opted in for one of their hot plate meals which included getting a whole cooked chicken and two side dishes. Quickly the sides vanished but we were still left with a majority of chicken. I used all my leftovers to make this chicken salad.

We were able to lengthen the life of the food, and still have some remade goodness for us when we got home. I prefer to eat my chicken salad like a sandwich with bread, lettuce and tomato, but P prefers it out of a bowl like oatmeal. To each his own.


Shortbread Cookies


These cookies are insanely easy to create- they only require three ingredients! These are my favorite baked goods to make for my vegan and dairy-free friends. The dough is really easy to work with which allows you the versatility to choose from various different cookie cutter shapes and styles. The cookies are structurally sound enough to hold thick icing and various toppings after being baked. I prefer plain shortbread but P enjoys them with sprinkles.

I like to chill the dough in cling wrap for 20 minutes before I start cutting out shapes.  I also usually put parchment paper down between the cookies and the baking sheet so the bottoms of the cookie come out golden brown.

Blue Apron Meals

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Beef Tacos & Radish Salsa with Spicy Potato Wedges

K: 4 out of 5 stars. (Forgive me, I only took photos of the Spicy Potato Wedges) The beef tacos were easy and fast to make! It did not take me long to prepare all the ingredients and minimal dishes were used. Since we were eating dinner in front of the TV that night (a horrific habit) I made the potato wedges first as an appetizer and then the Beef Tacos. They were a great hit. They both easily become finger food which is good to know in case I want to tweak these recipes for guests. There were no leftovers and we were both very full.

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West African Peanut Chicken with Sautéed Kale and Rice

K: 5 out of 5 stars.  This has been one of the most stand out meals out of all the Blue Apron recipes I have received so far. Every bite was full of flavor. There were also many different textures introduced to my palette and I did not feel like I was eating mush. I think this is something I would make again in the future and would recommend to friends. There was a huge amount of extra sauce, so the following day I made some Basmati rice and baked chicken and had yet another delicious meal.

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Orange & Mirin-Glazed Cod with Warm Broccoli and Barley Salad

K: 3 out of 5 stars. The fish was really good and I enjoyed the glaze, but I could still taste and smell that it was fish. Not a huge fan and fish that smell fishy. The salad was not as tasty as I was expecting it to be. I am glad that it had many different veggies in it, but overall it was bland. Perfect proportions.


Teriyaki Chicken

Since both P and I are working and attending graduate school full-time we rarely have the time to make dinner or eat it together. We have been relying heavily on on our Blue Apron to offer us less repetitive fare and to make shopping easier, but unfortunately Blue Apron only covers three dinners a week. The rest of the time we are either eating sandwiches, left overs, or meals 4 hours after they are made.

This Teriyaki Chicken recipe is easy to make, easy to reheat and it very filling. I like to add carrots with the meat as the sauce is simmering, and have boiled broccoli on the side.

Arbonne Protein Bars



2 cups creamy peanut or almond butter

1 1/4 cups honey or agave nectar

2 1/4 cups Arbonne Essentials Vanilla or Chocolate Protein Powder

3 cups instant oatmeal

Chopped or Sliced Almonds (optional)



  1. Microwave honey and butter for one minute.
  2. Mix oatmeal and protein powder in a bowl while honey and butter is in microwave.
  3.  Fold peanut butter mixture into oatmeal mix until well blended (will be slightly crumbly).
  4. Pour into a lightly oiled baking and and pack the mix down. Place almond on top if desired.
  5. Chill for one hour.
  6. Cut into bars.

Feel free to freeze for long term use!

Italian Cranberry Almond Biscotti

Often my favorite part of the day is in the morning when I get my coffee. Everything is silent, the cats and boyfriend are asleep, and I get some wonderful moments to myself to relax and reflect. One of my favorite things to have alongside my coffee is biscotti. When I was younger, my parents would always allow me to have biscotti with my hot chocolate and that habit didn’t die when I moved on to real java. Here is one of my go to recipes for biscotti. I usually add a little extra chocolate by drizzling or dunking the tops in melted semi-sweet chunks.