HelloFresh Veggie Box Review

Disclosure: This post contains affiliate links.

I recently received a discount code to try out HelloFresh and was excited to try out this service. HelloFresh “delivers delicious and healthy recipes with all the pre-measured ingredients to your door each week.” There are two type of boxes to choose – Classic Box and Veggie Box. The Classic Box includes meat and is a little more expensive than just the Veggie Box. I opted for the Veggie Box, because I’m always looking for vegetarian entrees and other side dishes. After you select the type of box, you can select boxes for either 2 or 4 people. I went with the 3 meals, 2 people box. It was the perfect size for my husband with enough leftover for the kids to nibble at.

When I received my first box, I was pleasantly surprised. It came packaged with frozen water bottles to keep the produce cool, my second box came with reusable freezer bags. Each meal is packaged together in a bag and includes everything you need! My one meal came with the cutest little bottle of balsamic vinegar.

Roasted Sweet Potatoes with Crispy Spicy Chickpeas | Join Us, Pull up a Chair

My box came with these three recipes:

Roasted Sweet Potatoes with Crispy Spiced Chickpeas – We loved this! The hummus dressing was perfect and I loved the crunch of the chickpeas. It was unique and something I would never had put together before.

Honey-Roasted Squash with Warm Mushroom & Quinoa Salad – This was another winner. I made it as a side dish for grilled chicken breasts. You can’t go wrong with roasted squash! I really enjoyed the mushroom and quinoa salad, it was a new way for me to use quinoa. My husband had it as leftovers the next day and he really enjoyed it as a cold salad.

Eggplant & Sun-dried Tomato Pasta – I’m not a fan of eggplant, so I skipped this meal, but made it for the rest of the family. They liked it but wasn’t in love with it like the other two dishes.

Overall, I was really pleased with the boxes I purchased and will use the service occasionally. Now that summer is almost here, I’ll be using the recipe library for inspiration for new meals to make!

Do you subscribe to HelloFresh?  What do you think of their service?  Ready to give HelloFresh a try? Save $40 off your first box when you use my referral code: UB7U8M.

I was not financially compensated for this post and purchased a HelloFresh box. The opinions are completely my own based on my experience.This post contains affiliate links, which means I receive a referral fee if you make a purchase using the above code.

Veggie Quiche

As you know we love breakfast for dinner. I had two frozen pie crusts and eggs that I needed to use, so quiche was the perfect solution. I made one with vegetables and the other with ham and cheese. I knew the kids would eat the ham and cheese one with no problem, but I wanted one with veggies. I used what was in the fridge, but you could use whatever your have laying around. They’re easy to reheat and could be frozen too.

8 or 9 inch premade pie crust
3 large eggs
1 cup skim milk
1 cup shredded cheese (I used Colby Jack cheese)
Assorted vegetables (mushrooms, spinach and cherry tomatoes)
salt and pepper
Preheat oven to 400 degrees. In a medium bowl, mix together the milk and eggs. Season with salt and pepper. In the bottom of the pie crust, spread a layer of cheese and the vegetables (except tomatoes). I precooked the mushrooms and spinach before adding them to the quiche. Pour the egg-milk mixture slowly over the vegetables and then add the halved cherry tomatoes over the top. 
Bake for 35 to 40 minutes or until the eggs have set.

Shrimp and Veggie Ramen

I love ramen noodles, I know they’re so bad for you…but I still enjoy them every once in awhile. Plus they’re my go-to meal when I’m feeling sick.

This soup was delicious. We all gobbled it up and I loved how quick and easy it was to make. It definitely took Ramen noodles to a whole new level. I’m thinking next time I’ll swap out the ramen for another thin noodle, like vermicelli to make it healthier.

2 tsp canola oil
1 small yellow onion, halved and thinly sliced
4 cups low-sodium chicken broth
2 Tbsp reduced-sodium soy sauce
2 cups baby spinach, chopped
1 package ramen noodles, broken in half and seasoning packet discarded
8 oz medium shrimp, peeled and deveined

In a medium pot, heat the canola oil over medium heat. Add the onions and cook stirring occasionally until they’re soft and translucent. Add the broth and 1 tablespoon soy sauce, increase the heat to high and bring to a boil.

Add the chopped spinach and cook for 1 minute. Add the ramen noodles and cook for another minute. Finally add the shrimp and cook until the shrimp are opaque and the ramen is cooked. Taste for seasoning and add another tablespoon of soy sauce.

Divide between 4 bowls and serve.

Source: Pretty Delicious Cookbook by Candice Kumai