my Peapod experience (grocery delivery service)
How do you feel about grocery shopping? Does it give you anxiety or does it give you joy?
I’ve discovered there are two types of people in the world — those who love browsing the aisles of a grocery shop and those who absolutely hate it.
I’ve found something that works for BOTH types of people (world peace does exist) — it’s Peapod grocery delivery.
I’ve never gotten my groceries delivered, mostly because I enjoy grocery shopping in person so much (it’s like Disneyland!).
But as I’ve moved further away from Boston Proper, it takes a lot of time and money to grocery shop (especially since I don’t have a car). I’m also incredibly busy, so it’s nice to be able to grocery shop from the comfort of your own home, in your PJs and sipping some hot tea or wine.
This is what I ordered (came out to <$150 — including delivery!):
You can get it delivered as soon as the next day — you pick your own delivery slot.
Right now, Peapod is giving YOU, my readers, $25 off for 2 deliveries + FREE delivery for a year with the Peapod subscription with the code Fresh50 — click here to get this awesome deal!
**This offer ends on March 31, 2019 and is only valid for Boston residents.**
Peapod feeds straight from Stop + Shop, a store my roommates and a ton of people I know go to because it has relatively cheap prices. I was happily surprised to find that they have a good amount of gluten free, dairy free, and organic foods.
Here’s what I meal-prepped with my goodies:
Fried Plantains: Cut plantains into rounds, heat up a hot pan, add coconut oil or avocado oil, and fry on both sides until golden brown (or slightly burnt if you’re like me)
Cauliflower Fried Rice: Heat up a hot pan. Add oil. Add frozen cauliflower rice. Cook until defrosted. Add frozen mixed veggies. In a bowl, beat together 3-4 eggs with salt, pepper, cayenne, turmeric. Pour over the rice and veggies once they’re cooked all the way through. Add spinach. Keep folding until everything is cooked.
Turkey Meatballs: Combine 1 lb ground turkey with salt, pepper, cayenne, garlic powder, flaxseed meal, Siete Foods habanero hot sauce, and 1 egg. Shape into balls and bake at 375F for 20-30 minutes or until a toothpick comes out clean.
Roasted Organic Brussels, Butternut Squash, Broccoli: Pour onto a large sheet pan (you may want to cut the Brussels for faster cooking time). Coat with avocado oil, sea salt, pepper. Bake at 375F for ~30 minutes, or until crispy. I cooked the Brussels from fresh and the broccoli from frozen.
Fridge/Pantry Staples: Applegate turkey sausages (quick protein — I love this brand), fruit (fresh and frozen), organic spinach (I make salads or add to scrambled eggs in the morning), cinnamon (I put this in anything sweet), avocados (duh), plain unsweetened almond milk.
My fridge and freezer were absolutely empty, and I’d just gotten back from California for ExpoWest, so this really came in clutch. I restocked on a lot of things that I’ll keep using, so I’d estimate the $150 for groceries would spread out over an average of about ~2 weeks.
I’m actively trying to save $ and budget for food (see Dana at Eats2Know for more tips on that), so this helps me avoid impulse buying.
Don’t forget to get your $25 off your first 2 orders and FREE delivery for a year with the Peapod subscription now (ends 3/31/19) — use code Fresh50 at checkout. Click here to get this deal now!
Grain-Free Risotto with Turkey Meatballs + Roasted Veggies
Serves: 3-4 | Prep time: 15 minutes | Cook time: 25 minutes | Dairy free, grain free
1 package Banza chickpea rice
3 cups chicken broth
1 cup unsweetened almond milk
1/2 cup dry white wine
1 tbsp extra virgin olive oil
1 onion, chopped
Pink Himalayan sea salt, black pepper, to taste
1 lb Brussels
1 lb organic broccoli
1 lb butternut squash
1 lb ground turkey
3 tbsp flaxseed meal
2 tbsp hot sauce (I used Siete Foods habanero hot sauce)
Spread veggies in 1-2 large sheet pans.
Coat with avocado oil and sea salt
Bake at 375F for 20-25 minutes or until browned.
Combine turkey, a beaten egg, flaxseed meal, and spices all in one bowl.
Shape into balls and place on an oiled sheet pan or muffin tin.
Bake at 375F for 20-25 minutes or until a toothpick comes out clean.
Heat up a large frying pan. Add avocado oil and chopped onion. Cook until browned.
Sauté onion until translucent.
Add chickpea rice, allowing it to absorb any remaining oil. Add Himalayan salt.
Pour the white wine into the pan. Stir until absorbed.
Continue to add broth (1/2 cup at a time). Allow each cup be fully absorbed before adding the next. Stir frequently.
When fully cooked, remove from heat. Add more salt and pepper to taste, top with meatballs and roasted veggies, and enjoy.
Disclaimer: This post is sponsored by Peapod. I’m proud to work with brands I know and trust and thank you for your continued support!