This post is sponsored by Blue Apron which we’ve been loving for years not only for their creative recipes and fresh meals but for the way they bring our family together. If you’ve never tried Blue Apron, the first 50 readers will get $50 off their first two weeks when you order some farm-fresh meal ingredients right to your home here.
If I had a nickel for the number of times I’ve said, “If I can just get past this month,” I’d buy a time machine and get past this month. But then I take that back, because as demanding as May is–the end-of-year school projects, the class party planning, Lainey’s birthday, the graduation ceremonies–I know that next week, more than once I’m going to be sitting in a crowd holding Brett’s hand looking up at a stage where my kid will be standing–bigger and wiser and more independent than last year–and I’ll be wiping tears, wishing I could just make time stand still. I’ve found the best way to cushion the emotion and avoid a dam break during such a demanding time is to find (or create if you can’t find) pockets of opportunity to connect as a family. While we’ve been doing a whole lot of “Wing-It Meals” this month–scrambling to throw something together last minute because I don’t have the time to plan something more intentional–I was pleasantly surprised last week when the doorbell rang and I found our Blue Apron box on the steps. I had completely forgotten it was coming, and it’s arrival was perfectly timed–like a “Hey Girl, I got you.” And it wasn’t just the fact that it had all the ingredients I needed to make a fresh, amazing meal for my family. It was the invitation–to connect and enjoy the ritual that’s hidden behind making food for our family.
Blue Apron meals for our family have turned into a tradition where Brett and I cook together. We usually trade cooking duties, but on Blue Apron nights we do it together and we get all into it.
“Do you want to get a picture of me chopping?” he asked.
Oh my God, I thought you’d never ask.
Last week, we made Mexico City Chicken Tinga Tostadas together. We’re so used to warming up plain tortillas for our Mexican nights, but we loved the crunch and flavor we got from transforming our tortillas to tostadas with a little olive oil and some “tanning” in the oven.
I’ve written about Blue Apron several times, but if you’re not familiar with it, Blue Apron is a meal delivery service that gives you the joy of cooking in your home with all the hard work done for you. You get farm-fresh ingredients delivered to your doorstep in a refrigerated box, and in exactly the right proportions–no trips to the grocery store and no waste from unused ingredients. Recipes are included as well as everything you need to make chef-designed meals. Ingredients are locally sourced and everything is 100% non-GMO. And while there are several meal-delivery services, one thing that makes Blue Apron stand out is their recycling program, so the packaging the food is delivered in doesn’t go to waste.
We especially love the amazing ingredients (lots of times, things we don’t see at our regular grocery store) and creative recipes that get us out of our same-ol’ things rut. And Brett especially loved this meal because it was Mexican food and because there were avocados.
You can find the recipe for our Mexico City Chicken Tinga Tostadas here.
Pretty, pretty food!
I love “make-it” station meals for families. Line everything up, and everyone can build their own plate.
We piled our crunchy tostadas up with seasoned black beans, seasoned chicken, lettuce, avocados and cotija cheese.
And it’s kid-approved (that half-smile!)
Want to try Blue Apron? Save a little sanity during end-of-school madness but still ensure some together moments with your family at the kitchen table? The first 50 readers will get $50 off their first two weeks when you try Blue Apron here. You can choose 2-Person or a Family Plan, select between 8 different meal combinations, and you can skip or cancel the service at any time.
And one of our favorite Blue Apron bonuses is that we’ve learned a lot about food and creative cooking and have tucked so many ideas and recipes in our pocket to use again.
Now if we can just agree on the right way to cut an avocado.