Green Chef Subscription Box Review + Coupon – May 2016
Green Chef is a weekly subscription service that provides all the fresh organic ingredients plus recipes to make three meals at home. Yes, you read that right! Everything is organic! I have been trying to clean up my family’s nutrition really, really hard lately, so this was a perfect opportunity for us.
Check out all of our reviews of Meal Delivery Services to see every meal kit subscription box option!
My Subscription Addiction paid for this box. (Check out our review process post to learn more about how we review boxes.)
The Subscription Box: Green Chef
The Cost: Depends on which meal plan you choose as follows –
Vegetarian $10.49 per meal
Omnivore $11.99 per meal
Vegan $11.99 per meal
Carnivore $13.49 per meal
Gluten-free $13.49 per meal
Paleo $14.99 per meal
One box contains three meals for two people. You can choose 1, 2, or 3 boxes per week (for 2, 4, or 6 people).
COUPON: Get 4 meals free in your first order by using this link!
The Products: Recipes and ingredients to make three meals, and all ingredients are fresh, organic (certified by USDA and CCOF), with no GMO’s and no artificial ingredients
Ships to: Everywhere in the continental US except some areas of Wisconsin and Minnesota, cost is $9 per box
Good to Know: If you are ingredient-conscious, you will be glad to know that all Green Chef’s suppliers are located in the United States!
Check out the Meals Subscription Box Directory and make sure to add Green Chef to your subscription list or wishlist!
This is a review of the Vegetarian meal plan for four people. I received two boxes with all three meals for two people each. The packaging was very eco-friendly!
There was no extraneous literature provided in our boxes, just the recipes. Our first recipe was for Buffalo-Blue Sweet Potatoes. Notice the big “30” in the upper right-hand corner – this is an estimate of how long meal preparation will take.
On the reverse side of the recipe are the instructions. They are very clear and every step has a picture. That’s so helpful!
These are all the ingredients that were supplied to make our Sweet Potatoes. This is a lot of food for four people! Notice the labels on the ingredients are the same color as the recipe. Yes, it’s color coded! How handy is that?
This is my completed Buffalo-Blue Sweet Potato dish! It was very easy, and the 30 minute time approximation was right on. To prepare, I had to cut up sweet potatoes, toss them with olive oil and harissa spice blend, and roast them. Meanwhile I had to chop and toast the walnuts, and then dice the tomatoes. Then I sautéed the celery / red onion / garlic combo for a minute, then added the tomatoes plus the chile-spiced black beans and corn and cooked for a few more minutes. Separately, I tossed the baby spinach with some of the blue cheese dressing. When everything was done cooking, I plated by putting the salad on one side of the dish and the salsa on the other. I put the roasted sweet potatoes on top and then drizzled with blue cheese, honey Buffalo sauce, and a smattering of toasted walnuts.
This tasted so delicious! It was bursting with flavor, almost too much to comprehend. The Buffalo mixed with the southwestern flavors was pretty intense, but they brought out a flavor in the sweet potatoes that was actually exotic. I had no idea sweet potatoes could taste like that! This dish was a huge hit all the way around.
Our next dish was Insalata Caprese.
Here are the instructions. Again, they were very clear, well illustrated, and easy to follow.
These are all the ingredients that were supplied. Notice the red labels that match the color of the recipe. I love that!
This is my completed Insalata Caprese! All three meals provided plenty of food for the four of us, and since the kids are not full-grown eaters yet (usually), we had enough leftovers for my husband to take to work the next day for lunch! This was very different from the standard Insalata Caprese, but still totally yummy.
To prepare, I made a gremolata out of lemon zest, tarragon, and garlic for the crostini. I sliced open the dinner rolls, spread the gremolata on, and baked for 4 minutes at 400 degrees. I cooked the lentils on the stove top as you would expect. I cut up the squash, tomatoes, and scallions, combined them in a bowl with the pepitas, added some olive oil, salt and pepper, and then roasted for about 12 minutes. Then I combined the cooked lentils and veggies and dressed with balsamic vinaigrette. To plate, I put a bed of mixed greens on each plate, then topped with the veggies and lentils mixture. I sprinkled the salad with mozzarella and served with the crostini and lemon wedges. Everything was completed and on the table in less than 35 minutes!
Our third and final dish for the week was Crispy Coconut Tempeh.
This was probably the easiest dish to prepare, but the directions were nonetheless equally as thorough as the previous ones.
All the ingredients for this dish fit into one picture, but there was still plenty of food!
This was my completed Crispy Coconut Tempeh! This was not only my favorite dish from this box, but is now, effective immediately, one of my favorite dishes ever. Y’all, this tasted seriously amazing! There was such a great mixture of sweet and salty flavors, but nothing was too overpowering. This dish was also deeply satisfying, and I don’t say that often about vegan meals.
To prepare this dish, I cooked, for the first time ever, forbidden rice on the stove top. Why is it forbidden? Probably because it’s so delicious. I lightly salted it, and it has a naturally husky texture and nutty flavor. While that was cooking, I coated the tempeh in coconut and roasted it in the oven. I cut up the kale, bell pepper, and snow peas and mixed them together with the pre-shredded carrots and red cabbage, then tossed it all with the green Thai ginger dressing. Halfway through roasting the tempeh, I added some chopped cashews to the pan to toast those. When everything was finished cooking, I plated by putting salad on one side and rice on the other, then topping with the tempeh and cashews. Outstanding! I could seriously eat this 2-3 times per week.
Verdict: Green Chef has completely blown me away. First of all, the quality of the ingredients is amazing, the sourcing is responsible, and everything arrived fresh, cool, and ready to go. I actually can’t believe that they can provide this caliber of food for the same price as other subscriptions of this nature charge. And they don’t skimp! There’s plenty for everybody! Second, making the food is easy. Each meal took 30-35 minutes total to prepare, which means I can cook like this on a weeknight. That has huge value to me as a working mom! And finally, the meals taste incredible! What more could I possibly ask for? I don’t even think I could make meals with this kind of nutritional value on my own for less, and it certainly would take me much longer than 30-35 minutes each meal. I highly recommend Green Chef to everyone who eats food.
Have you tried Green Chef? How was your experience?