Green Chef – Organic meal kit review – Vegan

I’m continuing my Vegan kick (aka anti-dairy), trying to eat vegan 5 days out of the week. I came across Green Chef and saw that they had a vegan option. Almost all of their ingredients are Organic (unless label otherwise) which is awesome! I have had 2 weeks of it and I am very pleased! However, I do feel like some of the meals are small. Initially I had planned to feed myself and my boyfriend but he can eat alot! So I’ve been using what’s left or the 2nd serving as a meal for later in the week or for lunch one day.

I follow the directions spot on, only adding garlic powder to everything, because why not ūüôā

The first meal was the smallest amount of food in my opinion (or maybe I’m just REALLY hungry at dinner time!) – Broccoli Penne Alfredo.

It comes with a picture of what it should look like, list of the ingredients, then instructions on the back. The ingredients are labeled with a matching color, this color is also on the ingredients/instruction sheet. VERY easy to follow. I was disappointed at the amount of pasta they gave. No way that would feed myself AND my boyfriend. SO I did add some gluten free pasta (2 hand fulls) I had already at home. There was enough sauce even with the addition of the extra pasta.


The small bag of pasta


My final presentation next to the picture of what they give you. Not bad right? ūüôāgreenchef4¬†greenchef3

It did taste really good! I was bummed that they gave you the Vegan Alfredo already pre-made in a jar. It was something I wanted to try my hand at. I emailed their customer service and they got back to me in a day, letting me know they actually had the sauce listed on their blog! So it will be something I try myself in the future, but now I know I actually like the taste.

The 2nd Meal was my absolute favorite, and I will make this again! Р Tahini Dill Sweet Potato Bowl

Because they gave me a large sweet potato, I ended up getting a total of about 3 meals from it. I rationed the Couscous and veggies appropriately. Also, I added Smoked Paprika to the sweet potatoes before I baked them. It was a great addition!



The last meal was Cuban¬†Fried Quinoa with Tempeh. This was the first time I have ever tried Tempeh, it was excellent in this dish! This was also probably the most filling of the 3 meals…lots of protein with the black beans, quinoa and tempeh.



Over all, I will continue trying Green Chef for a a few more weeks or months! I would like to try their non-vegan menu items at some point too. I believe it’s pretty easy to make a menu switch. Everything is managed online. It’s also easy to skip a week, I’ve already needed to do that because of some traveling I will be doing!

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Vegan Vegetable Curry

So it’s been a while since I posted some recipes! Sorry for that! I haven’t stopped cooking though, so hopeful to start posting some of the amazing things I’ve been making! I’ve recently gotten very sensitive to dairy so alot of what I cook now is dairy free. I also have been more conscious about gluten, since alot of times I’m cooking ‘girls night’ dinner which includes my gluten free friend. So definitely going in a healthy direction lately!

There is an amazing Vegan restaurant below a Yoga studio here in the SouthSide of Pittsburgh called Amazing Cafe. My friend ordered their Curry and I snuck a bite… I loved it so much I wanted to make my own! I cheated a bit and bought curry sauce. The brand I’ve been using is Maya Kaimal (the vegan flavors).

  • Brown Rice or Quinoa (cook 1 serving size per the package)
  • 4 large pieces of Cauliflower
  • 4 large pieces of Broccoli
  • 1 small potato (I used a white potato but would be great with sweet potato/yam)
  • Garlic Powder
  • Salt & Pepper
  • Maya Kaimal – use either Madras Curry, Kashmiri Curry, Jalfrezi Curry (all have been amazing tasting, and some are spicier than others)
  • 1 Green Onion chopped

Cook your rice or quinoa. Preheat your oven to 375. Cube your potatoes and toss with garlic powder/salt/pepper. Put in the oven for about 20-30 min, until the potatoes are soft and crispy. Once that is done, I get a pan with olive oil heating up on the stove. I cut the broccoli and cauliflower so they have a flat side if they are large pieces. Toss these with garlic powder/pepper/salt and then put them in the pan and don’t touch them for about 4 minutes and then turn them over for another 4 minutes- so they get a little bet of a brown crust on the one side.

Vegan Curry

Once that’s done, pour some of your Curry sauce (1/2 cup or so) into a microwavable container and heat it up so it’s warm. In a low bowl layer – Rice/Quinoa, broccoli/cauliflower/potatoes, and top with the sauce and sprinkles of the green onion! I have also sauteed my rice/quinoa with onion to add some extra flavor.

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Veggie Enchiladas

This is one of my favorite meals!

  • 1 medium zucchini, chopped small
  • 1 small onion, chopped
  • 1/2 pepper (green is fine, but red if you want some color), chopped
  • 1 head broccoli, pulled apart/stems cut off/chop larger pieces
  • 5 or 6 mushrooms, sliced
  • can black beans, rinsed
  • can no-fat refried beans
  • 1/2 package taco seasoning
  • 4 cloves garlic
  • 1 package Tumaros Tortillas
  • enchilada sauce
  • Mexican cheese

Pre-heat your oven to 350.

Chop up all the ingredients and start sauteing them on the stove with olive oil (broccoli, zucchini, pepper, mushrooms, garlic.) Once the veggies are cooked down, add the black beans and 1/2 package taco seasoning (can use less if you don’t want a strong taste.) I also added extra garlic powder. Next add in the refried beans in portions. Sometimes i use the whole can and sometimes I use less. Continue to stir to heat both beans. Next add some cheese to your liking and about 1/2 a cup of enchilada sauce. Ones incorporated, turn off heat.

Grease a baking dish (whatever size you feel will fit the whole package of tortillas – i had to use one extra dish to fit the last 2.)

Fill you tortillas with the mix from the stove top, and roll, and put the edge side down. Continue til you use up all the tortillas. Lastly, top off with remaining enchilada sauce and cheese.

Bake in the oven for 10 minutes. Serve!

Veggie Enchildas

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Butternut Squash Gnocchi

I had left over Butternut Squash from making soup, and have wanted to try my hand at homemade Gnocchi!

– 1/2 a butternut squash (its about a cup)

– 1/2 cup ricotta cheese

Р (about) 2 cups flour

– 1/2 stick butter

– 3 tbsp sage

– garlic powder

– salt & pepper

Cut your butternut squash in half and place face down on a pan. Roast your squash in a 400 degree oven for about 45/50 minutes until tender, turning half way. Let it cool a little and take off the skin, it will peel or you can cut it off (its much easier soft!) Use a blender or food processor to make this into a fine mash. Mix this with the ricotta and add in some sage for taste along with garlic powder, salt and pepper.

Next, add in flour 1/4 cup at a time, mixing well. You want the dough to¬†not be very sticky. I didn’t have quite fully 2 cups used. Divide the dough into 4 parts. On a floured service, take one of the¬†dough balls and roll it out with your hands so it’s about a 1/2 inch thick. Cut this into 1 inch pieces. repeat process.

You can freeze dough or cook immediately. Bring a pot of water to a boil and add in gnocchi and boil 5-7 minutes. In a pan melt your butter, when it starts to brown, add in sage and garlic powder and cook for a minute more, then add in your cooked gnocchi. Toss and cook for about 2-3 more minutes. Serve warm with fresh Parmesan Reggiano cheese.


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Charity Tshirts #CancerSucks

Selling t-shirts, proceeds go to The Leukemia & Lymphoma Society! Nike apparel, thanks to my wonderful friend Evan.

‚̧ In memory of my dad ‚̧ Check out my GoFundMe page for info about why I’m fundraising¬†

Pictures of the 4 shirts for sale – Men and Woman sizes:


CancerSucks CanerSucksBeerDoesnt HighHeelsShirt Support

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Mexican Breakfast Hash (with leftovers from the Breakfast Enchiladas!)

Since I had about 2 cups of leftover sausage mixture (with the jalapenos, onions), I made a hash with it. New things you’ll need are…

– 1/2 a bag frozen breakfast potatoes (I always buy the O’Brian with the onions and peppers)

– 2 eggs

– 1/2 tbsp chili powder

– 1 tbsp garlic powder

– leftover blackbeans, 1cup

Start cooking the frozen potatoes in a skillet with some oil. I covered it for 5 minutes with a lid and let them sit. When they start defrosting and cooking, add in your left over ingredients from the Enchiladas, black beans, and combine mixture. Add the chili powder and garlic, and let cook a little bit longer…maybe about 5-10 more minutes.

In another pan fry up an egg over-easy!  To serve place the hash in a dish and top it off with the egg and if you have leftover Enchilada sauce. I added some Sriracha too.

mexican breakfast hash

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Breakfast Enchiladas


breakfast enchilada

– 1lb hot sausage or andouille sausage

– 1 29 z can black beans drained

– 1 28oz can Victoria Enchilada Sauce

Р1 28oz can Halfed Jalapenos (brand La Costena Рand i roughly chopped these more after draining them)

– 6 egg whites

– 5 whole eggs

– 1/4 cup milk

– 1 small onion

– 4 garlic cloves chopped

– 1/2 a green pepper

– 1 package Tumaros Tortillas (only 60 calories each!)


– 2 green onions copped (set aside for garnish)

– 1 fresh jalapeno (set aside for garnish)

– 1 1/2 cups shredded Mexican Cheese

Start by browning your sausage, when it’s almost cooked add in the green pepper chopped, onion, garlic and cook until translucent. Add in the canned jalapenos.

Next put all your eggs in a bowl and whisk in the milk. Add in a pinch of salt & pepper. Whisk together and put in a skillet and make scrambled eggs.

Spray a 9 x 13 baking dish with non-stick spray. Start assembling your enchiladas – on the edge of a tortilla put a spoon full of egg, a spoon full of black beans, a spoon full of your sausage mixture, a sprinkle of cheese, and roll the tortilla up. Place in the baking dish and continue until you use all of your tortillas. When the pan is full, pour your enchilada sauce all over the enchiladas (i used about 1/2 the container) and top with the rest of the cheese.

breakfast enchilada whole

Bake in a 350 degree oven for 15 minutes or until cheese is bubbling. Serve with the diced fresh jalapenos and green onion.

**Note, you will have leftovers of everything except eggs. Keep this for another recipe – Mexican Breakfast Hash** recipe to follow

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Asian Panko Crusted Salmon and Spicy Carrot Pad Thai

It’s time commit to healthy eating to recoup from the holidays! I got a whole bunch of veggies to make for the week, first up is this little creation! I only made this for myself so to make this as a family meal change recipe accordingly.


– 6oz of Salmon Filet

– 1 Tsp Hosin Sauce

-1 Tsp Sesame Oil

– 1 Tsp Hot Chili Paste/Sauce

– 1 Tsp Ground Ginger

– 1 Tsp Garlic Powder

– 4 Tblsp Soy Sauce

Р4 Tblsp Rice Vinegar

– 1/4 cup Panko Bread Crumbs (to top Salmon)

Preheat oven to 375*, while its heating up, mix together all ingredients and let the salmon marinate, flipping the salmon a few times to make sure its coated on all sides.  When the oven is preheated, place salmon on a greased baking sheet РI put a piece of tin foil on my small pan and  sprayed it with Pam. Next sprinkle the Panko on top. I also did a little dusting of garlic powder and fresh ground pepper, and then popped it in the oven. Cook for 15-20 minutes depending on thickness. My 60z filet cooked for about 17 minutes and was perfect.


Carrot Pad Thai

– 2 and 1/2 cups “spagetti-ed” Carrots (I used 4 large carrots)

– Use the leftover sauce for the Salmon marinade and add the following:

– 1 Tsp Hosin Sauce

– 1 Tsp Sesame Oil

– 1 Tsp Hot Chili Paste/Sauce **Optional** (if you don’t like it too hot, don’t add it)

– 4 Tblsp Soy Sauce

– 5 Cloves Chopped Garlic

– 1 Chopped Green Onion

– 1/4 cup Chopped Peanuts – Save half of these to top for garnish

Add some oil to a pan and add all of these ingredients and cook until carrots are soft!


The carrots make about 2ish Servings, so if you want to make this dish for 2 by cooking an additional Salmon Filet, I feel that the sauce/marinade amount will suffice for 2 Filets, but you will need extra Panko for topping!


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Fundraising Help – recipes needed!


Attention friends and fellow Bloggers, I am putting together a cook book that I will be selling to raise funds for the Leukemia & Lymphoma Society!

What I need…MORE RECIPES! I would love to include recipes from my fellow bloggers in this cook book. If you are interested in doing so, please email me at with:
– your recipe, or link to the recipe on your blog
– your Blog name
– how you would like me to reference you (name, full name, blog name only etc)
– and if you would like to have an “in memory of…” reference

I would like to include the web address to your blog as well on the recipe page in the book

I look forward to making this a huge success and raising funds for the LLS, a cause I hold close to my heart! Stay tuned for more details and when the cook books will be ready for sale!

With Love
Aka PoshPGHgirl Cooks




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Mini Chicken & Waffles

Our condo had our annual Holiday Brunch yesterday, and after cooking for a huge party of my own last week, I decided to go with something fun but super easy – Mini Chicken and Waffles!

Chicken and waffles

– 2 boxes Eggo Mini Waffles (40 minis in a box)

– 2 bags Tyson Any’tizers Chicken Popcorn

– 1/2 cup Maple Syrup

– 4 Tablespoons Dijon Mustard

– 4 Tablespoons Honey

Make the Eggos and Chicken according to the package. (Start the Chicken first it takes longer!) Whisk together the Syrup, Dijon and Honey.

Assemble the bites: Put a piece of Chicken on top of the Eggo and put a tooth pick through it! Once you have them assembled on a serving dish, drizzle your Syrup mixture on top.

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