Hello Fresh Review + $25 off discount code

Posted by in Cooking, Lunch/Dinner, Reviews, Vegen Meal Delivery | 0 comments

 

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www.HelloFresh.com

 

 

HELLO & HAPPY MONDAY!!

 

 

   

I don’t know about you, but I LOVE to cook!! Like most people though, I have a few favorite receips that I continuously rotate and when I’m crammed for time I don’t gravitate towards exploring new recipes.. 

 

 

NEVER FEAR, THE ANSWER TO ALL YOUR PROBLEMS.. IS HELLO FRESH

 

 

I’ve experienced different plant based meal delivery services, but they don’t give you the opportunity to prepare and discover new recipes and ingredients. 

 

 

Hello Fresh is an innovative food delivery system that offers creative dishes that are seasonal, affordable, and more importantly.. easy peasy to follow!!

 

 

If you are looking to explore new recipes and expand your culinary skills, I highly recommend the Hello Fresh delivery service!! If you joint today you can save $25 off your first order!!

 

[Just enter EATDRINKSHRINK at the checkout]

  

   

 ABOUT HELLO FRESH

 

 

How it works

 

HelloFresh creates the recipes

1. We create amazing recipes

Each week our chefs create amazing recipes for you that are easy to prepare. Our meals are interesting yet simple. And we ensure that your diet is balanced and varied.

     

  

2. We go shopping for you

Sit back and relax while we do all the work. We source only the highest-quality and freshest produce. We’ll also introduce you to ingredients that you won’t find in your local supermarket.

 

 
We go shopping for you in the exact quantities

  

3. We deliver to you for free

We deliver from our kitchen to yours each week on Wednesday. It’s happiness in a box.

 

 

 

 

We deliver everything to you for free

 

4. You cook amazing meals in your own home

We take easy cooking to a new level. Recipes typically take only 30 minutes and don’t require fancy equipment. Our mission is to help people make nutritious and delicious meals in their own home.

 

   

 

HelloFresh Philosophy

 

Convenient and Easy

 

Tired of wasting time at the grocery store? On average, 90 minutes are spent on weekly grocery shopping! We want to give you more time for your children, family, friends, and time for that book you could never finish!  We do it all for you – from creating the recipes, to planning the meals, to grocery shopping, and even delivering all of the ingredients right to your door!

 

With HelloFresh you can save time by not making the weekly grocery store trips, but also the stress that it brings!

 

 

 

Fresh Ingredients

 

“Fresh” is not only part of our name, but also our promise.  We work with some of the best purveyors in the country to ensure that you receive the best ingredients possible. Providing our customers with the highest quality ingredients, while ensuring sustainability for both our suppliers and the environment, is central to our philosophy at HelloFresh. We take pride in our product, and work very hard to make sure only the best ends up in our boxes.

 

 

  

Exciting Recipes

 

   

Bring a little fun and variety into your kitchen! Learn new cooking skills and how to use unique ingredients with our step-by-step recipe cards.

 

All of our recipes are designed so that even the most novice chef can excel in the kitchen! Are you a Master Chef? Our recipes include new and exciting ingredients that will wow even the most experienced chefs!

 

We work closely on recipe development with the Michelin star restaurant, Aquavit, and have a team of in-house chefs who graduated from the Institute of Culinary Education and worked at restaurants including Momofuku and Eleven Madison Park, to name a few!

 

Each week we create recipes that feature seasonal ingredients to create a sophisticated mix of both exotic and comforting dishes.

 

 

 

Eliminate Waste

 

Did you know that the average American throws away 40% of the food they buy?

 

With HelloFresh we eliminate excess waste by providing you with the exact, premeasured ingredients you need to make a complete meal. We deliver everything from the first pinch of spice, to the last garnish of herbs! Not to mention we save you from aimlessly purchasing extra food at the grocery store!

 

     

Veggie Box

 

Each box includes everything but the chef: •Perfectly portioned ingredients for 3 delicious meals for 2 or 4 people. •Easy to follow, step by step recipe cards.

  

  • Delicious Recipes

  • Farm-Fresh Ingredients

  • Flexible Subscription

 

Veggie Box

Each box includes everything but the chef: 

•Perfectly portioned ingredients for 3 delicious meals for 2 or 4 people.

•Easy to follow, step by step recipe cards.

•Specially designed, recyclable packaging that keeps food fresh from our kitchen to yours.

  • Weekly Delivery

  • Skip Any Weeks You Don’t Need

  • No Minimum Obligation

   

 
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This particular dish happened to by my favorite for many reasons. For started I don’t typically eat tofu on a regular basis and find that when prepared at home that I’m somewhat disappointed in the flavor as compared to that in vegan restaurants

 

Secondly, the dish was comprised of bok choy, which is not something I typically cook with simply because I never have, and  I would imagine its because of the simple fact that I never cooked with it lol, but it actually adds a lot of character to plant based dishes and has a great flavor

 

Lastly, I’m not really into grains and rice, but found that the jasmine rice soaked in coconut milk and really complimented the dish, it was so amazing, I would recommend that rice to accompany any meal!!

  

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1 BLOCK TOFU

1/2 CUP BASMATI RICE

2 BABY BOK CHOY

2 CLOVES GARLIC

1 THUMB GINGER

1 OZ CASHEWS

1 TBSP HONEY OR AGAVE

2 TBSP SOY SAUCE OR BRAGGS AMINO ACID

1 CAN COCONUT MILK

4 TSP OIL – [I USED SESAME]

 

DIRECTIONS

 

  1. In  a pot bring 1/2 cup of water to a boil with one cup of the coconut milk and with 1/2 teaspoon salt. Finely chop the garlic and 1/2 a tablespoon of ginger. Cut the tofu into 1 inch cubes. Cut the Bok Choy into pieces, keeping the greens and stems separate

  2. Once boiling, add the rice to the coconut milk, cover and reduce the heat to low. Cook for 15 minutes and turn off the heat. Let it rest covered, for 5 more minutes. NO PEEKING!!

  3.  To make the teriyaki sauce, co,nine the honey, garlic, soy and ginger in a bowl. Stir until the honey has dissolved

  4.  Heat 2 teaspoons of olive oil in a pan over medium heat. Add the tofu and cook about two minutes on each side. Season with 1/4 teaspoon salt and pepper to taste

  5.  Remove the tofu from the pan and heat another 2 teaspoons of oil. Add the Bok Choy stems and stir fry for a couple minutes over medium heat  and add back the tofu with the Bok Choy leaves. Add the teriyaki sauce and gently toss the ingredients to coat. Season with 1/4 teaspoon of salt. 

  6. Fluff the rice with a fork and serve the teriyaki tofu on top. Sprinkle with cashews. 

     

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me  

Here’s a look at all the amazingness from week 2!!

Curious what my FAVE was?!

Keep reading!! 

   

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Let me just start by saying.. I’m NOT a huge soup person. Whether its the lack of quality of plant based soups or the fact that I’m overly paranoid about the sodium content of your typical soups… I rarely consume soup. THIS soup though, was flavorful, filling, and left me wanting more!! For a quick and easy peasy soup I highly recommend this Tuscan Ribolita!!

 

 

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INGREDIENTS

 

 

  • 1 CIABATTA
  •  1 CARROT
  • 1 CELERY STICK
  • 1 RED ONION
  • 2 CLOVES GARLIC
  • 4 OZ KALE
  • 1 CAN DICED TOMATOES
  • 1 CAN CANNELLINI BEANS
  • 1/4 C PARMESAN CHEESE
  • 1/4 T FENNEL SEEDS
  • 1/4 T CHILI FLAKES
  • 1 VEGGIE STOCK CONCENTRATE
  • 1 T OLIVE OIL

 

DIRECTIONS:

 

1. Preheat the oven to 400 degrees. Finely chop 1/2 the onion, 1/4 cup carrots, the celery, and once clove of garlic. Reove the stem from the kale and courasrlsey chop into strips

2. In a poot over medium low heat, heat a tablespoon of olive oile. Add the onion, celery, carrot, and the chopped garlic to th e pot and cook them slowly over the medium low heat with 1/4 teaspoon each of salt [or to taste] fennel seeds, and chili flakes

3. While the veggies cook, prepare the croutons. Cut the bread in half. Cut the remaining garlic clove in half lengthwise and rub it on the cut side of the bread. Top with the parmesan cheese and bake on a tray for 5-7 minutes, or until the bread is nicely toasted and the cheese has melted. 

4. Once the vegetables are soft, about 6 minutes, add the diced tomatoes and simmer for about 5 minutes. Drain and rinse the cannelloni beans. Add them to the pot along with 2 cups of water and the stock concentrate. Let it simmer for a couple minutes. 

5. Add the kale and cook, covered, until the kale has wilted. Taste the soup and add some salt if necessary

 

Finish: Cut the croutons into cubes. Ladle the soup into bowls and top with the croutons as they soak up all the yummy broth!!

 

     

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food
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