I workout 6 days a week. Three days are strength training and three are walking/running. My version of running is what many of you might call a fast walk but, to me, it's my running pace. My strength training is a 45 minute session where I literally feel like I might die of exertion.

And you know what? I haven't lost that much weight. I have lost some. But not as much as I'd like to over the past 3 months. The reason is my diet. When hunger strikes I feel ravenous. I want to eat all the things and I'll stop at nothing until I'm satisfied. I'm well aware that abs are made in the kitchen, but when my kitchen isn't stocked I reach (or drive) to get something unhealthy.

I love cooking. I'm not the best, but Michael and I try to whip up creative recipes when we can. There's a new concept that is absolutely perfect if you're busy (um, hello, everyone) and want to eat fresh, healthy ingredients. It's called Blue Apron, and it's my new best friend.

Picture this: fresh, delicious meals, delivered straight to your door in a refrigerated box. Based on your needs, Blue Apron, plans, shops, measures and delivers the meals for less than $9.99 per person, per meal. Shipping is free, you can skip a week or cancel anytime. I don't know about you but last week my grocery bill was over $100 and this is somehow cheaper and takes out the part where I have to wait in line at the grocery store.

This past week I had no time to grocery shop. I had so much to do at work, a blog to keep up, a baseball game with my Dad (I know poor me), a wedding shower to attend, and I was leaving for Orlando for work. I really wasn't sure when or how we would eat. And then I remembered Blue Apron was being delivered.

I cooked the white pizza with pesto, pine nuts, and pea tips which was absolutely delicious, and something I might not think to make. All the ingredients are portioned correctly, so I never feel like I'm wasting anything (like I do every. single. time. I buy cilantro.)

Here's the recipe for the White Pizza:


  • 1 Pound Pizza Dough
  • 2 Ounces Arugula
  • 2 Cloves Garlic

  • 2 Ounces Pea Tips

  • 1 Lemon
  • 1 Red Onion
  • 1 Tablespoon Pine Nuts

  • ½ Cup Grated Parmesan Cheese

  • ½ Cup Part-Skim Ricotta Cheese 
  • Directions:
    – Preheat the oven
    to 475°F. Wash and dry the fresh produce. Heat a small pot of water to
    boiling on high. Peel and mince the garlic; using the flat side of your
    knife, smash until it resembles a paste. Using a peeler, remove the rind
    of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of
    zest (or use a zester). Quarter and deseed the lemon. Peel and thinly
    slice the onion.

    – Lightly oil a sheet pan. Place the dough onto the prepared sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully rub the dough into the pan to oil the bottom. 

    -In a medium bowl, combine the ricotta cheese and garlic paste; drizzle with olive oil and season with salt and pepper. Stir until thoroughly combined. Drizzle the prepared dough with olive oil and season with salt and pepper. Top with evenly-spaced spoonfuls of the ricotta mixture. Evenly top the pizza with the lemon zest and as much of the onion as you’d like. Bake 11 to 13 minutes, or until the crust is browned and cooked through. Remove from the oven.

    -While the pizza bakes, add the arugula
    to the pot of boiling water. Cook, stirring occasionally, 1 to 2
    minutes, or until wilted and bright green. Drain thoroughly. Transfer to
    a strainer and rinse under cold water to stop the cooking process; hold
    or rest the strainer over a bowl. Using a spoon, press down on the
    rinsed arugula to release as much liquid as possible; discard the
    liquid. Transfer the arugula to a clean work surface and finely chop
    until it resembles a paste. In a medium bowl, combine the chopped
    arugula and half the Parmesan cheese. Slowly whisk in enough olive oil to create a rough paste; season with salt and pepper to taste. 

    -Heat a small, dry pan on medium until hot. Add the pine nuts. Toast, stirring occasionally, 2 to 3 minutes, or until lightly browned and fragrant. Remove from heat.

    -In a medium bowl, combine the pea tips and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to coat; season with salt and pepper to taste. Evenly spoon the arugula pesto over the pizza. Top with the toasted pine nuts, dressed pea tips and remaining Parmesan cheese. Slice the pizza.    

    Michael took one bite, and said “Okay, Helene, this is restaurant quality.” I was so proud. His eyes seemed to widen with each bite. It's safe to say there were no leftovers, it was that good. The ingredients are fresh, and very high quality and that come's across in the finished meal.

    Blue Apron will soon be delivering to the Dallas/Fort Worth (and Texas!) area. They are shipping nationwide! Check out delivery areas here.

    Blue Apron meals are 500-700 calories per person, made with healthy ingredients. You always know exactly what you're putting into your body. All meals can be on the table in 40 minutes or less and you learn to make something new. Chefs around the world wear blue aprons to emphasize lifelong learning, hence the name.

    Take a look at some Blue Apron Recipes here. Next, I hope to try the fresh linguine primavera and the braised chicken thighs.

    Want to try Blue Apron yourself? The first 25 readers get two meals FREE on their Blue Apron order, here!

    This post is part of a sponsorship with Blue Apron but all opinions are 100% mine. Did I mention this is my new best friend?