The Whole30 Approved Blue Apron meals are back for the #SeptemberWhole30, and there’s still time to sign up to receive Blue Apron meals for the final two weeks of your Whole30. Click here to learn more about the Whole30 meals at Blue Apron, and to sign up and place your order today.
From Melissa Hartwig: “I have never seen such an overwhelming response to a campaign as when we announced Blue Apron would be offering Whole30 meals. Our community already loved the simplicity and convenience of Blue Apron, but offering Whole30 Approved meals for the #JanuaryWhole30 was a game-changer for our first-time Whole30’ers. We couldn’t be more thrilled to announce they’re coming back for the #SeptemberWhole30 with all-new recipes and three meals a week.”
Each week, the chefs at Blue Apron create three delicious Whole30 meals, gather all of the ingredients you need in the exact proportions, and deliver them to your doorstep every week. They take care of the meal planning and ingredient finding, and you take care of the fun part: cooking (and eating). The Whole30 meals are available in the 2-person meal plan through the end of September (through the week of 9/24).
What are you waiting for? Head over to Blue Apron to sign up to receive their delicious meals for the rest of your Whole30, or scroll down for a sneak peek at one of their tasty and creative Whole30 recipes.
Beef & Bok Choy Stir Fry
10 oz Thinly Sliced Beef
½ lb Cauliflower Rice
10 oz Baby Bok Choy
⅓ cup Brodo Chicken Bone Broth
2 Tbsps Coconut Aminos (Seasoning Sauce)
1 Tbsp Rice Vinegar
1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds, & Black Sesame Seeds)
PREPARE the bok choy. Wash and dry the bok choy. Cut off and discard the root end; roughly chop, separating the stems and leaves.
COOK the beef. Pat the beef dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
COOK the bok choy stems. Add the chopped bok choy stems to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter), vinegar, and coconut aminos. Increase the heat to high and cook, stirring occasionally, 4 to 5 minutes, or until the bok choy is tender and the liquid is reduced in volume.
COOK the cauliflower rice. While the bok choy stems cook, in a medium saucepan, heat a drizzle of olive oil on medium-high until hot. Add the cauliflower rice; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.
FINISH & serve your dish. Add the cooked beef and chopped bok choy leaves to the pan of bok choy stems. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the liquid is thickened. Turn off the heat and season with salt and pepper to taste. Serve the cooked cauliflower rice topped with the cooked beef and bok choy. Garnish with the togarashi seasoning. Enjoy!
This post was sponsored by Blue Apron