How Sun Basket & Postmates Saved Weeknights

Commuting, daycare pick up, dinner and bedtime for a squirmy toddler was making it hard to feed ourselves before 9 p.m. on weeknights. So we did what every parent quickly learns to do – bring in reinforcements!

After trying Blue Apron and Sun Basket this spring, I ended up going with Sun Basket because they focus on regionally sourced, seasonal ingredients and have a Paleo option.

It worked out well for several months; Emmett would go to bed and I would unwind in the kitchen. It was a win-win to fuel my joy of cooking and our desire to eat healthy, while preserving some of the energy that goes into finding recipes and getting groceries accordingly.

The only challenge was that as Emmett’s bedtime crept later this summer, we found it harder to get dinner on the “table” (aka our couch, in front of Netflix or HBO’s latest) and get ourselves to bed at a reasonable hour – a necessity when your toddler wakes up anywhere between 5:30-6:30 a.m.

It was David’s idea to start ordering Postmates deliveries using some healthy dishes he stumbled upon during the workweek in our neighborhood. Enter Tri-tip with broccoli, Greek souvlaki, and other meat & veggie combos from local restaurants.

Now, we’re typically able to conjure one home-cooked meal per week (our go-to taco salad or burritos). The other nights, we lean heavily on Postmates to keep our sanity, make the most of our evenings with Emmett, and get a little couch-time after he goes to bed.

I’ve temporarily paused Sunbasket because the three recipes per week option was a little too much for us to handle. But, I hear they’re coming out with a two recipe plan, which I can get on board with!

What do you do to make it through the week?

P.S. If you want to try Postmates, use code 44MG to get free delivery. And here’s my 3 free meal discount on Sun Basket: http://sunbasket.com/3free/Amy57124.

 

 

It Takes a Village to Make Dinner

I finally caved. For some silly reason, I’ve been resisting food delivery services like Blue Apron or Sun Basket. But taking care of a baby and working full time makes trying to get healthy dinner on the table in less than 30 minutes really taxing on my already tapped out brain. 

Hearing friends who had tried it and loved it convinced me to give it a try. Once I surrendered, I finally realized that someone else’s recipe with the ingredients ready to go was not something to be ashamed of. (I think maybe I thought it was like cheating or not being original enough to come up with my own recipe. But the reality was, I was already using Pinterest for recipe ideas.)

As I prepared my first Blue Apron recipe, I quickly learned that the meditative experience of cutting and mixing ingredients is still very much intact. I felt relaxed knowing that the recipe was full proof — I used to love experimenting, but ain’t no one got time for that during the week. 

 

Sun Basket offers a Paleo option and our first delivery arrived with Niman Ranch steaks and seasonal organic produce. Convenient, yet farm fresh.

The bottom line is that we should seek out help wherever we can. Friends, family, Facebook, Pinterest, Instagram… Whatever it takes to get something easy and healthy on the table.

Leftover Taco Meat Scramble

To mix up the monotony of scrambled eggs (over-easy, oh how I miss thee), we seasoned the pan by first adding leftover seasoned ground turkey from Thursday night’s taco salad.

Untitled

Scramble eggs as usual, and top with your choice of taco-friendly ingredients. In my case, that was avocado, tomatoes and goat milk yogurt.

Thyme-Saving Turkey Meatballs

With a limited window of time to make dinner and workout, I whipped together this super quick meal: oven-roasted squash and zucchini paired with homemade turkey meatballs.

Untitled

Preheat oven to about 400 degrees and then prep the veggies:

Toss two sliced summer squash and two zucchini with olive oil, salt, pepper and thyme in an oven-safe casserole dish.

Next, prep the meatballs:

Mix 1 lb ground turkey with a generous scoop of almond meal, a scoop of unsweetened and shredded coconut, 1 egg, salt, pepper, olive oil and thyme. Scoop 1/4-cup or smaller spoonfuls into a buttered casserole dish.

Bake both dishes for about 30 minutes, or until veggies are tender and meatballs are cooked through.

More thyme for you!

Enchilada Chili

Tortillas got you down? No matter the reason, here’s a way to enjoy the flavors of enchiladas without them.

Untitled

I used my favorite Sunday night enchilada recipe with a couple of guest stars to add texture in this layered version. 

 To make the enchilada sauce, combine the following ingredients in a medium saucepan and simmer for 30 minutes:

  • 1 large can diced tomatoes
  • 1 regular can tomato sauce
  • 1 can of tomato soup (V8 works too)
  • 2 cloves of garlic, minced
  • 2 tbsp butter
  • 1/4 tsp each of salt, sugar (palm sugar works well) and chili powder
  • Optional: 1/2 cup onions

Meanwhile, prepare the meat filling by browning it and then stirring in the ingredients:

  • 1 pound of ground turkey

Ground Turkey Shepherds Pie in the Crock Pot

Ever since I made my first corned beef and cabbage in the crock pot 10+ years ago, I’ve been hooked on slow cooked St. Patty’s fare.

With limited staples on hand, I decided to try my hand at this Shepherds pie recipe using ground turkey, baby Yukon Gold potatoes, carrots and broccoli. It turned out well! Luck of the Irish perhaps?

Untitled

First, prepare mashed potatoes using your preferred technique and scoop into a bowl so you can use the same pot for the meat to cut back on dishes. 

Brown ground turkey and 2 cloves of garlic, and then add the following:

  • 3 tbsp tomato paste
  • 2 generous handfuls of sliced baby carrots (or 2 regular chopped carrots)
  • 1 cup frozen broccoli (or peas)
  • 1 cup broth (I used chicken)
  • 1/4 cup wine (I used white)
  • 2 tsp Worcestershire sauce
  • Generous sprinkling dried thyme

Stir and simmer until liquid is almost fully absorbed. Add to a greased crock pot in an even layer and then spread the mashed potatoes over the top. Season with salt and pepper.

After cooking on low for about 3-4 hours, grate cheddar cheese over the top. Slainte!

Almond Flour Waffles

In my quest to eat less processed or refined foods, and more nutrient-rich foods in their original forms (or close to it), I’ve stumbled my way through some baking disasters. Fortunately, this morning I made my first successful batch of almond flour waffles.

Untitled

Thanks to The Daily Dietribe for testing out the right ratios of flour to starch – a key make-or-break factor in baking with nut flours and root starches. I found that adding one egg was necessary to keep the waffles from splitting in half when opening the waffle iron.

Almond Flour Waffles (Adapted from The Daily Dietribe)

1 – 1/4 cups almond flour
1/2 cup tapioca flour
2 tsp baking powder
1/2 tsp sea salt
2 tbsp coconut palm sugar

1/4 cup unsweetened applesauce
2 tbsp vegetable oil
1/2 cup almond milk

1 egg

Mix dry ingredients separately from wet ingredients. Combine and whisk in egg. Make sure your waffle iron is greased. You may need to play around with settings and open the iron slowly to make sure waffle is thoroughly cooked.

Final Fling: End of Summer Bites

There’s still time to enjoy the best of summer, without resorting to “it’s complicated.” With flavors at their peak, keeping things simple is the best way to go.

For starters, heirloom tomatoes are worth every penny. So splurge one last time! Simply season with olive oil, salt and pepper. Or slice and serve with fresh avocado (a winter crop in summer’s clothing) or goat milk yogurt and basil.

Peaches are best undressed. While I love a good cobbler or pie, the best way to enjoy them for dessert on warm summer nights is au naturel.

For a refreshing hors d’oeuvre that takes no time, slice a cucumber and top with smoked salmon. Party bonus: The colors will pop on a buffet table.

Mixed company? The options above will make it easy for all dietary persuasions to partake!

Put an Egg on It: Frozen Fan

You can have your hash, and eat it too – without messing up the kitchen. Simply microwave a frozen meal compromised of veggies, grains and/or beans in a bowl, and then top it with a fried egg or two. I used Amy’s Organic Quinoa & Black Beans with Butternut Squash & Chard.

In no time you’ll be singing “Let it go!” to anyone who bad mouths TV dinners. (Just make sure to find one that uses all natural, wholesome ingredients.)

Goat Milk Yogurt Caprese Salad

Love a good caprese, but mozzarella got you down? Simply layer goat milk yogurt in between each slice of tomato for a creamy (but not overpowering) substitute. Finish with olive oil, fresh basil and salt & pepper to taste.

Blog at WordPress.com.

%d bloggers like this: