Review: Blue Apron

Cooking is not my favorite thing in the world to do. I enjoy cooking special meals at Christmas or Thanksgiving, but those day-in, day-out meals drive me absolutely insane. It literally makes me angry having to cook because I don’t want to figure out what I want to make,  have to shop for (and then not find) all the ingredients I need, clean up prior to cooking, go to the effort of cooking, and then clean up after cooking. It’s just not fun. But, we are trying to eat healthier and eat at home more often. So talking to a friend that I was thinking about trying Blue Apron out, I discovered that she did it and had a free week for me to try. So I did. I was hooked. We’ve now been doing Blue Apron for a few months and I am LOVING it. The meals feel fancy as I’m cooking, but don’t take so long that I feel I can’t get it done on a week night.

muffalatta grilled cheese
Muffuletta Grilled Cheese. I don’t like olives, but I LOVED this dish.

All the food is pre-measured for you. Each meal is perfectly proportioned and sized for what you need. The only thing they don’t provide is the olive oil, salt/pepper, and pan to cook it in. If a meal requires you to bread chicken in flour, they include a little baggy full of flour for you to bread the chicken. The instructions have lovely pictures and easy to follow steps. BBQ sauce comes in a cute little bottle that the frugal person in me wanted to wash out and bring to daycare for the kids to play with. (Mike said they would not want a used BBQ bottle, no matter how clean, but it was so cute). Vinegar comes in even tinier little bottles that would be great for art projects. I love how I don’t have to go to the store when I want to make something and look for ingredients, realizing that I have to get enough to make a meal for five people because that’s the smallest size I can buy and then have a ton of left overs that I end up just throwing away a week later, or worse, Mike and I eat portions that are way too huge.


Even how the food is packed and sent through the mail is impressive to me. We started this journey at the beginning of summer. Since we don’t get home from work until late, the box would sometimes be sitting in the sun on our front porch for four to five hours before we could bring it inside. Only once, when the temperature reached into the high 90s and I didn’t get home until after 6p.m. did I feel that the food had gotten almost-too warm. The meat is sandwiched between reusable freezer bags that are made from a water-based solution. Once you’re done reusing them, (or have gotten so many you don’t need more), just cut it open with scissors and put it down the drain. Everything is recycleable. The insulation packaging around the food looks a lot like a car’s sunshield. It has come in handy as a way to block sun in the catio.

chicken burger
The burgers have been GREAT. Not a fan of baked fries, though. Next time, I’ll make potato salad with them instead.

Finally, the taste. Every single dish we’ve tried has been high quality food. In the months since we’ve started trying these new dishes, we’ve not had a single repeat. Only two of the dishes have been instances where I felt that I wouldn’t want to eat them again. Both times, it was things that were good quality, just not really my cup of tea.


fresh lettuce
This lettuce literally came with the roots in a pot.

I’ve also found out that my friend and I are not the only ones at work who are hooked. I’ve spoken to 11 women at work about this; six of us are using Blue Apron almost weekly. And that’s the other nice thing. If you don’t need the food one week because of vacations or travel, or you’re just not really interested in the menu that week, you can cancel. That right there is the reason I gave up on Dinner A’faire. I hated having to spend a couple hundred dollars per month on frozen meals that I might not end up having time to make. With Blue Apron, everything is fresh, not frozen. I am able to plan my month out and cancel when I know I won’t have time to fix anything. The fish is sustainable, the meat doesn’t have a bunch of hormones. It’s good quality.


I really do love Blue Apron. On those weeks where we don’t get it, I find myself missing it.

Cooking adventures with The Boy

apronOur son is 3.5 years old. He’s at the age where he wants to learn and do things “all by myself!” but still needs help. There’s one thing I love to have him help with and that’s cooking dinner. I want him to know that boys can cook. I want him to know how to make food for himself and be independent, and I want him to know what it takes to get his food prepared. He’s been helping me a lot lately and I realized something early on that makes me really encourage him to help me cook. He loves to eat the food he’s made himself. He’s willing to try new things. He loves going out with me to the container garden and picking a tomato and then (if it lasts that long and isn’t eaten first) seeing that tomato end up on the table in a dinner he’s helped to make.

One of our favorite things to make together is pancakes. He does everything once and then “lets” me take over. We talk about how much Bisquick mix we need. He gets to stir, pour it out on the pan and flip the pancakes when done. If we’re in the mood, he sprinkles chocolate chips on some of them.  I even let him flip the bacon the first time (before it starts to really sizzle and pop).

Yesterday, he got his first “burn.” We’d been talking about not touching hot pans. I’d just turned the pan on and it was beginning to warm up. I warned him several times to not touch. But, I also decided to step back a bit and see what he’d do. As I suspected, he reached out and lightly brushed the end of the pan with his finger. He jumped back to show me his “burn” and we dealt with it. The pan was just barely warm and the “burn” was not even a red spot. (By the time we turned around to the sink to run cool water over it and get the medicinal Mama kiss, neither of us could remember which finger was actually “burned.” We finally settled on the right since that had been closest to the pan). I hope it was enough for him to understand not to touch, though. He could tell that the pans continued to heat up. Considering they are talking about the five senses this week in daycare, I’m wondering if he’ll mention this incident for “touch.”

Yes, having my helper makes it harder to get dinner on the table. But it is so much fun. We are learning about hand-washing before food prep and washing after touching raw meat and eggs. We’re learning what food looks like cooked and un-cooked. He’s learning that there are ways to measure things and how to be careful so we don’t make too big of a mess – though some mess is required and the cooks definitely get to sample the chocolate chips. But he’s also learning that he’s part of the family and has responsibilities to help. All this and the memories are priceless.