Sun Basket meal service

Sun Basket Week 3

This is the last post for awhile. We’ve done this experiment for three weeks and enjoyed the diversity and the unique recipes we wouldn’t normally try. But the cost was a little out of our budget and honestly, I was looking forward to being able to experiment more with new recipes on our own. That is not to say that I am quitting Sun Basket, but I am skipping the next few weeks of delivery and when I see a week that sounds really good to me, I might try it. I am thinking once a month this would be a good service to do.

Week Three

Spanish shrimp fritters with artichoke relish

420 calories, Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly

The first meal of this box we did the shrimp fritters. I did all the prep work and then Michael stepped in to make the fritters while I put Logan to bed.

There was a medium amount of prep involved in this particular dish, but it wasn’t too bad. We both really liked the texture and flavor of the roasted green beans. As for the fritters, I was especially excited about this recipe because it sounded so unique. I was a bit disappointed. The flavors were kind of bland. Michael thought the fritters needed to be cooked at a higher temperature next time and I agree. I wanted them to be slightly crispier.

The green beans were great. The relish was just ok. I liked the concept and would recreate it, but I would probably use a different flavor profile–like spicy/cajun seasoning for the fritters and a corn and onion relish instead.

The serving size for the green beans also seemed a bit big. We got three servings out of what they sent. Which was fine with me because I had the beans for lunch the next day!

Spicy Balinese chicken with cucumber-cabbage salad

530 calories, Paleo, Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly

We LOVED this one. It was pretty easy to make and it was absolutely delicious. It was definitely MY flavor profile (I love everything spicy and curry-ish) and Michael is less interested in those flavors. He is not a fan of Indian food but I love it and I keep trying to sneak in recipes that are SORT of Indian that I think he’ll like. I’m glad he liked this one.

The chicken was great (boneless chicken thighs) and delicious. Lots of flavor, lots of spice and the chicken wasn’t dry. I liked the cashew dressing and the chopped cashews on top.

I was a little nervous about the mint–mint can be really overpowering, but it worked. All of it was great. This was definitely a winner and we will definitely make it again! Be aware–it IS spicy! Which is nice, because most “spicy” recipes are not spicy at all. I thought it would be nice with a dollop of plain greek yogurt on top of the chicken, too.

Taiwanese noodle soup with pork and baby greens

470 calories, Dairy-Free

I was really looking forward to this recipe. The weather is turning cooler and darker and I am feeling more tired and like I’m possibly fighting off a cold. So a hearty, warm, flavorful soup sounded really good.

This recipe had a little more prep and more steps involved, but it was ok. First off– we both loved the freshly made ramen noodles. They were amazing! So much better than store-bought, dried noodles. Second, the kitchen smelled amazing.

How was the soup? It was pretty good! We both felt like it was missing something but it still tasted really good. We decided we’d make it again and use 2 cups of beef broth and 3 cups of water for the soup broth (instead of just 5 cups of water like the recipe said).

It was kinda like pho but not exactly. We topped the ramen and pork with fresh onions, raw minced garlic and the cilantro. All the flavors of the toppings were really nice in the soup. And we both added sriracha! It was a great fall soup for dinner.

I have a discount code, if you want to use it!

Sun Basket Week 1

A few weeks ago, I mentioned that we tried the “Imperfect Produce” weekly box subscription. We tried it for a little over a month and I ended up cancelling it. I didn’t like that I felt so much pressure to use up the produce quickly because it was often on the verge of going bad.

A few years ago, Michael and I tried Blue Apron a few times and we really liked it. We liked the recipes we tried but in the end, the cost was a factor for me so we didn’t continue it. Since then, I’ve been seeing the “meal services” options get a lot better. Now there are ones that are diet-specific, which is cool. I decided to give Sun Basket a try because I liked that we had the option of doing gluten-free or Paleo diets.

I signed up with a discount code for the first week. I downloaded the app, which is nice and very easy to use. A bonus with the app: you can choose your three meals for a month out. I already have the next month of weekly deliveries all planned out.

When I tried to decide which meals to pick, I chose this way:

  1. An ingredient that is something we haven’t tried or something that isn’t “Common” on my grocery list.
  2. A recipe that is simple but is a little more interesting than a dish we could come up with ourselves (for example, I saw a few “bean and rice bowl” meal options and I skipped those because that’s not very creative and that’s something we can do on our own.)
  3. Gluten-free/Paleo/Low Carb option.

Week One

The first meal we made from the box was a Moroccan dish: Moroccan lamb merguez patties with warm carrot salad

630 calories,  Paleo, Gluten-Free, Dairy-Free, Soy-Free

I’m not sure how long it actually took to make because I did a bunch of prep and then a little while later Michael made the lamb patties and started cooking. But it felt like a fairly easy recipe to make.

The verdict: delicious! We were both really happy with it. The arugula salad with raisins, chopped almonds and tahini dressing felt light and healthy. I loved the roasted carrots, so did Michael and he’s not a fan of roasted veggies. The lamb patties were good, too.

It was a great dinner for a first time out.

Next up:

The second meal was salmon with broccoli:  Roasted salmon and broccoli with almond-date tapenade

470 calories, Paleo, Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean, Mediterranean, Diabetes-Friendly

This was a good dinner for a busy weeknight meal. It was pretty quick and easy to make. It wasn’t all that different than our typical dinner (we do salmon and broccoli all the time) but it was nice trying it with toppings!

The date-almond-dill-mint tapanade was really good! It was not something I would have thought to put with salmon but it had a nice flavor and a different texture that went well with the dinner.

The harissa sauce was interesting. It wasn’t spicy–it was kinda smoky? Overall it was a good meal but not super impressive, basically because we do salmon and broccoli once a week. 😉

The glass of rose went nicely with dinner, though!

Lastly: Superfast Southeast Asian chicken salad with sesame-lime dressing

490 calories, Paleo, Gluten-Free, Dairy-Free, Soy-Free, Lean & Clean, Diabetes-Friendly

This was another easy and quick recipe. I prepped the salad and everything and then Michael cooked the chicken while I put Logan to bed and read him stories. The meal was good and low in calories. My opinion was that it wasn’t anything special. It’s not that far off from meals we make on our own (we do a lot of salads like this) but I did like the unique flavors (the toasted sesame oil dressing with apricots and cashews).

Michael liked the meal but thought it would be better with seared ahi tuna. We could easily make it on our own and try that.

The first week of meals was overall pretty good. The lamb dish was my favorite. We are going to keep trying Sun Basket to see how it goes but I am also on the fence about doing it long term because it IS rather spendy. Stayed tuned!

What’s cool is that in the box they send a recipe book of all that week’s meal options so you can make some of the other recipes on your own if you want. I marked a few of them to try.

I have a discount code, if you want to use it!