Splendid Spoon

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One of my goals for January was to eat more whole foods. I’m sure this is a goal for many coming off of the holidays. To make it a little easy at the suggestion of a colleague I decided to give Splendid Spoon a try.

Splendid Spoon is a weekly delivery service that sends pre-cooked vegan meals to your door. There are different plans. I’m currently trying the full program which consists of 5 breakfast smoothies, 5 lunches, and a one day cleanse which includes 4 soups and one light meal.

I may switch to the lunch only plan in the future, but starting off with the full plan has been a great way to kickstart eating wholesome food. Like anything, there are pros and cons to the service.

Pros 

  • Meals are gluten-free and vegan so they work for most people’s diets
  • Compared to other plans the price is reasonable $65 if you do breakfast only, lunch only, or cleanse only and $135 for the full program. If you do the math the full program is about $10 per meal.
  • They are a rewards program and referral program so you can save money on future orders
  • You can ask for certain foods not to be included in your plan such as soy, spicy ingredients, peanuts, etc.
  • You can skip weeks if you are traveling or busy
  • You can choose from a menu the week before your delivery arrives if you want to make any changes to your meals.

Cons

  • This doesn’t work if you are doing a strict AIP plan. While you can avoid many ingredients seeds, nuts, nightshades, and grains like lentils are part of many of the meals.
  • If you have a tree nut allergy you can’t do the full plan because the breakfast shakes all contain tree nuts, but they are working on a solution for the future.
  • There is a lot of packaging. They do work hard to keep it as minimal as possible and it is all recyclable or compostable though.

I’m in my first week so time will tell how much I enjoy this program and how long I decide to order one of the weekly packages, but I was very happy with my first package.

365 Project: Recipes 166-180

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Kicking off the week with another batch of 15 recipes. Enjoy!

166. Pasta with Lemon Saffron Kale

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Source: Orginal

Notes: File this under another under 15 minutes from start to plate wonder. Cook the noodles of your choice according to the directions on its package.  In the meantime saute some kale in grapeseed oil and once it starts wilting add the juice from a lemon and some strands of saffron and mix till the ends of the kale blacken a little. Drain the pasta and put it back into the still warm pasta bowl. Add the kale mixture and toss in some parmesan before mixing. I throw some red pepper flakes to the top.

Rating: LOVED

167. Tropical Mocktail

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Source: Orginal

Notes: This was sparkling water, coconut, and pineapple. If you wanted to make it a grown up cocktail I’d recommend adding vodka or rum.

Rating: Liked

168. Chicken Casserole with Cauliflower Rice

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Source: Orginal

Notes: This is a throwback to the various chicken casseroles, my mom made when I was a kid. I wanted to make a low carb version so I mixed a cup of cauliflower rice and cream of mushroom soup in a 9X13 pan. I threw in some carrots and snow peas and boneless chicken thighs that I had coated in paprika and pepper. I baked at 400F for 45 minutes.

Rating: Liked

169. Amaretto Shake

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Source: Original

Notes: I’ve done other variations of cherry protein shakes and this has been my favorite to date. I did 1/4 a cup of fresh cherries, 1/2 teaspoon of almond extract, almond milk, and chocolate protein powder.

Rating: LOVED

170. Garlic Tahini Dressing

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Source: Vegan Richa

Notes: If you want this dressing thinner you can add more liquid. I liked the chunkier texture though.

Rating: Liked

171. Ethiopian Berbere Chickpea Pizza

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Source: Vegan Richa 

Rating: I used the tahini sauce I made with this recipe. I didn’t make the crust from scratch. I used Trader Joe’s whole wheat pizza dough.

Rating: LOVED

172. Citrus 11

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Source: Juice

Notes: The berries in this were a nice compliment to the citrus.

Rating: Liked

173. Whipped Cream

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Source: Blue Apron 

Notes: This was another case of someone giving me their Blue Apron box. I didn’t really want to make any of the dinner recipes that were in that week’s box so I recycled the ingredients into other recipes I made. Blue Apron has started including cards with dessert recipes now so I did take a stab at that. Homemade whipped cream knocks store bought varieties out of the park.

Rating: LOVED

174. Ice Box Cake

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Source: Blue Apron

Notes: This was easy. You just need time to let it chill overnight. This is a great dessert to serve at a summer dinner party.

Rating: Liked

175. Lemon Thyme Bars

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Source: D. M. R. Fine Foods 

Notes: I could have eaten the whole pan so it’s a good thing I took these to the office to share.

Rating: LOVED

176. Apple Ginger Protein Shake

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Source: Original

Notes: This was a Granny Smith apple, spinach, celery, a teaspoon of ground ginger, a scoop of plant protein powder, and water.

Rating: LOVED

177. Snow Pea and Citrus Salad

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Source: The Yummy Life 

Notes: This was easy to make in the morning and take to work. Perfect for a hot summer day.

Rating: LOVED

178. Sriracha Egg White Salad

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Source: Original

Notes: This was two hard boiled egg whites mixed with a tablespoon of vegan mayo, two tablespoons of dijon mustard, and a teaspoon of sriracha. I served it on Ezekial bread with watercress.

Rating: Liked

179. Zoodles with Homemade Pesto

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Source: Original

Notes: This was another quick to make in the morning and take to work for lunch recipe. I spiraled a zucchini into noodles and cooked them in boiling water for about five minutes and then drained them. In a separate saute pan I toasted pine nuts in a tablespoon of olive oil and two tablespoons of basil. I tossed them into the drained zoodles and added sun dried tomatoes and goat cheese.

180. Super Human Breakfast

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Source: Laura Hames Franklin

Notes: My yoga teacher told me about Laura’s Super Human Breakfast challenge and how she was enjoying it so I thought I would give this try.

Rating: Liked.

 

365 Project: Recipes 61-75

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Here are the latest 15 recipes. Less than 300 to go. It finally feels like I’m making a dent.

61. Greek Salad with Cumin Seitan:

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Source: Family Circle Magazine

Notes: This recipe calls for chicken but I replaced it with seitan. Seitan is a great substitute for poultry if you want to make a recipe vegetarian or vegan.

Rating: LOVED

62. Ginger Lime Roast Carrots 

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Source: Whole New You

Notes: This can be served as a snack or a side dish.

Rating: Liked

63. Orange White Chocolate Cookies

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Source: Landeelu 

Notes: This was one of my favorite cookies as a kid. You’ll notice that I haven’t been rating the baking recipes as high as the savory dishes. That’s because I’ve been attempting to make them semi-healthy. Replacing butter with apple sauce works for me taste wise but replacing all purpose flour with alternatives hasn’t worked well for me unless the original recipe was written using a flour substitute. The lesson is when I do bake I should use the less healthy ingredients.

Rating: Okay

64. Orange Tumeric Protein Shake

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Source: Nutritionist Meets Chef 

Notes: This may be healthy but tasty it was not.

Rating: Pass

65. Creamy Hummus Pasta 

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Source: The Savory Vegan

Notes: For pasta recipes, I’ve replaced white flour pasta with Explore Cusine brand pasta. They are high protein and low carb which are great for people who are trying to get more protein from plant sources. They are also gluten free and tasty.

Rating: LOVED

66. Sundried Tomato Pesto

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Source: Greatest

Notes: This source has multiple variations on classic pesto. I liked this because the sundried tomatoes gave it a lighter flavor.

Rating: Liked

67.  Baked Salmon with Pesto 

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Source: Cooking Classy 

Notes: I love that this was so easy to make and to clean up.

Rating: Liked

68. Mexican Lasagna 

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Source: Foodie Fiasco 

Notes: This was yummy. Carb smart tortillas make this dish semi-healthy. I used a mix of seitan and tofu for the protein.

Rating: LOVED

69. Espresso Chocolate Mousse 

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Source: Supergolden Bakes 

Notes: Finally I dessert that I loved.

Rating: LOVED

70. Lavender Lemonade 

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Source: Ritely 

Notes: I have since made this without the honey as a type of spa water.

Rating: Liked

71. Tumeric Lime Chickpeas 

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Source: Pulse Pledge 

Notes: I’m excited to try some of the other varieties of this dish.

Rating: Liked

72. Beef Tips in Honey Bourbon Sauce 

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Source: Spicy Southern Kitchen

Notes: I used seitan instead of beef to make it vegetarian.

Rating: Liked

73. Balinese Green Bean Salad 

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Source: Asian Inspirations 

Notes: This has a nice sweet and spicy kick to it.

Rating: Liked

74. Slow Cooker Pineapple Black Bean Rice 

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Source: Real Life Dinner 

Notes: Once again I used seitan to replace the chicken.

Rating: Liked

75. Kale and Lemongrass Protein Shake

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Source: Original

Notes: I used Plant Fusion natural protein powder, two celery stalks, 1/2 a cup of pineapple, a kale leaf, a tablespoon of lemongrass, and a tablespoon of hemp seeds

Rating: LOVED

 

365 Project: Recipes 31-45


Here’s the next round of 15 recipes I’ve tried along with my notes and ratings. 45 down and 320 to go.

31: Lemon Sole with Almonds and Thyme 

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Source: 21 Day Sugar Detox 

Notes: This came out dry didn’t have a ton of flavor. I have a theory though that unless you’re able to get Dover Sole (which the market didn’t have that day) it’s probably better to stick with salmon or some other fish.

Rating: Okay

32. Herb Almond “Cheese” Spread 

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Source: 21 Day Sugar Detox 

Notes: Faux cheese is probably what will prevent me from becoming vegan. I think meat substitutes are delicious and milk and egg substitutes are fine, but I’ve yet to find a cheese replacement that actually tastes like cheese.

Rating: Okay

33. Spaghetti Squash Pasta with Sage Cream Sauce

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Source: Divialicious Recipes 

Notes: This was good, it’s really rich so you get full quickly. If I were to make this again I’d add some almonds for a little more protein.

Rating: Liked

34. Divine Vibration Smoothie

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Source: The Plant Power Way 

Notes: I’ve had this cookbook for a couple of years. It’s vegan recipes and one of my favorite sources for juice and smoothie recipes. I always add protein powder which isn’t in the original recipes. This is a very floral shake as it has lavender and rosewater among the ingredients. That isn’t to everyone’s taste but I happen to love floral and herby flavored dishes and beverages.

Rating: LOVED

35.  Stuffed Mushrooms with Quail Eggs 

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Source: Bite Delite 

Notes: Quail eggs were on sale so I decided to search for a recipe that called for them. They taste exactly like chicken eggs they’re just smaller. I made this as a little lunch for myself but they’d be a great and easy appetizer for a party.

Rating: Liked

36. Tofu “B”LT 

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Source: Food.com 

Notes: I’ve been making vegan bacon for about a year now but this is the first time I could enjoy a BLT since acid reflux had prevented me from enjoying nightshades for a while. I made this with heirloom tomatoes, romaine, and vegan mayo.

Rating: LOVED

37. Black Bean Casserole 

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Source: Simple Green Moms

Notes: I followed the recipe but if I were going to make this again I’d probably do half the rice and more beans.

Rating: Okay

38. Zucchini Pancakes 

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Source: 21 Day Sugar Detox 

Notes: The recipe was correct in that it said these were crispy when you first cook them but if you refrigerate them they’ll get soft so you can use them as a bun substitute on a sandwich.

Rating: LOVED

39. Portobello “Burgers” 

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Source: The Plant Power Way 

Notes: This was the easiest version of a portobello burger I’ve ever made. The balsamic vinegar gives it a great flavor. I served this with the leftover zucchini pancakes as a bun.

Rating: LOVED

40. Vegan Peanut Butter Cookies 

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Source: The Plant Power Way 

Notes: This was the first time I baked using flaxseed as a substitute for eggs. This would have gotten a love rating except I didn’t like the addition of the dark chocolate it made the cookies too rich, but this was the best peanut butter batter ever. I’d like to try making a batch again without the chocolate and sea salt.

Rating: Liked

41. Seitan Stir Fry 

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Source: Dinner Then Dessert 

Notes: I substituted chicken with seitan to make this vegetarian and it was amazing. I like seitan even more than tofu.

Rating: LOVED

42. Roast Plum Toast 

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Source: The Green Blossom Kitchen 

Notes: I made this for friends who were staying with me when we needed a quick breakfast before they headed to the airport. It was easy and delicious. I bet this would taste amazing if the goat’s cheese was substituted with almond butter.

Rating: Liked

43. Roast pumpkin chickpea salad 

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Source: An Original

Notes: I had an amazing chickpea salad at a restaurant and wanted to make one of my own. I tossed a can of chickpeas that had been washed and drained in pumpkin pie spices. I baked at 350 for an hour. I roasted some tomatoes and tossed those ingredients with lettuce, hearts of palm, and artichoke hearts. I love to experiment in the kitchen and I’ll go back and improve recipes. For this one, I’d substitute the roast tomatoes for sundried tomatoes and the hearts of palm for feta cheese. I made a balsamic vinegarette for the dressing.

Rating: Okay

44.Chocolate Cherry Chia Smoothie 

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Source: The Plant Power Way 

Notes: Like the earlier smoothie from this cookbook I added protein powder to this. This also calls for apple juice which I substituted with extra water.

Rating: LOVED

45. Persimmon Ice “Cream” 

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Source: Food 52

Notes: This was so easy and a great dessert that’s low in sugar. I substituted coconut milk for almond milk.

Rating: LOVED