Green Chef Subscription Box Review + Coupon – August 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 2 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, 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!

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This is a review of the Vegetarian meal plan for four people. My family is not vegetarian, but I am trying to move us toward a diet that’s much higher in plant content, and I’ve found that Green Chef can be really helpful in that regard. I received two boxes with all three meals for two people each. The packaging was very eco-friendly!

Enchilada Quesadillas

Our first recipe was for Enchilada Quesadillas! 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 quesadillas. Because I got two boxes, I got two of everything, so I decided to simplify and just photograph one, but in reality I got twice as much food as this. 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 quesadillas! To be honest, this is probably more complicated and lengthy of a process than I would have normally taken to make quesadillas, but boy, they sure were tasty! To prepare, I basically made a side of rice and mixed in the cilantro-scallion sauce when it was finished. I also made a side salad of romaine and tomato with lime juice and olive oil. To make the quesadillas themselves, I chopped up some onion, bell pepper, and garlic and sautéed for a few minutes. Then I added the corn and pinto bean mixture and heated it up. This was my quesadilla filling. Then I heated up the tortillas in some oil on the stove, added the cheese, the filling, then more cheese, and folded the tortilla over the filling. I flipped and cooked the other side and it was done!

Sweet Potato Fritters

Our next dish was Sweet Potato Fritters.

Here are the instructions.

These are all the ingredients that were supplied (for two of four people). Notice the green labels that match the color of the recipe. I love that!

This is my completed fritters with golden beet salad. It didn’t turn out very good, but I think it was my fault. You know some days when you’re cooking dinner and you’re just not feeling it? I was having one of those days for sure. The only real complaint I guess I have about this recipe is that it just took too long for the fritters to get firm or hold any kind of shape, so I almost burned them.

To prepare, I cooked the quinoa and sweet potatoes in some water. Then I chopped up some kale, golden beets, and apples, and sautéed them in a pan with some water, adding a pat of butter at the end. I then smashed the sweet potatoes and quinoa together with seasoned breadcrumbs, formed them into little fritters, and pan fried them. Finally, I drizzled them with buttermilk cream sauce. It should have been really good but I just couldn’t get into it. The family didn’t much like it, either, but I think they could tell the secret ingredient (love) was missing.

Moroccan Tempeh Kebabs

Our third and final dish for the week was Moroccan Tempeh Kebabs.

Here are the instructions, which were again very clear and easy to follow.

Here are the tempeh ingredients from one of the two boxes. The other box contained the exact same things.

This is my completed Tempeh Kebabs! It turned out really yummy!

To prepare, I started by soaking the skewers, then I chopped the squash into half moons and added it to the cherry tomatoes in a bowl with some olive oil and seasoning. I then threaded the skewers with the tempeh, tomatoes, and squash and roasted for 15 minutes. In the mean time, I cooked the couscous, then added the prepared red onion, cabbage, cauliflower, pine nuts, and raisins. Then I added some lemon zest and juice to finish. I plated it with the kebabs and drizzled everything with cilantro-lime coconut sauce. Delicious!

One question I have been asked is about chopping vegetables. Green Chef usually provides some of the vegetables pre-chopped and some you have to prep yourself. I think the determining factor is how necessary it is to chop the vegetables close to meal time. It can make a big difference in flavor!

Verdict: I’m starting to wonder how I ever got along without Green Chef! Their dishes are delicious and packed with nutrition. They’re also easy to make, and there’s plenty of food for four people! I also think for the price they really offer outstanding quality. I’m completely impressed!

Have you tried Green Chef? How was your experience?