I shared with you all in the fall a new meal planning service I was using called PlateJoy. Unlike the pricey meal delivery services out there, PlateJoy doesn’t deliver ingredients. Instead, they deliver tailored recipes.
PlateJoy developed an extensive “personality quiz” for your palette. Vegan? Paleo? Trying to lose weight? Hate olives? They have you covered.
When they first offered me a free trial and I took the quiz, I didn’t realize how detailed it was until I finally tried a meal delivery service. The service I tried didn’t have any place for me to indicate ingredients I don’t like, and there are only a set number of meals to choose from each month. PlateJoy offers so much more flexibility.
Based on your food quiz, PlateJoy generates recipes for you each week that are optimized to reduce waste and meet your needs. When I first started using the service, my goal was to try new recipes and feel creative about food again, but lately what I’ve been using it for is to push myself to cook with veggies more often.
Xavier and I both are more health-conscious than we used to be. Yes, even my manchild who eats blue box like it’s his job, sees the power in vegetables. I have Pinterest boards FILLED with vegan and paleo recipes, but Pinterest is filled with broken links, clickbait, and to be honest I just don’t like their app as much as I used to.
I adjusted my PlateJoy settings last month to include only vegan recipes. I excluded “tofu” as an ingredient because as much as I love my peanut butter tofu, Xavier will never be a tofu convert. The recipes we’ve tried lately have been wonderful:
- Crispy Baked Avocado Tacos
- Black Bean and Rice Bowls with Avocado (pictured, recipe below)
- Red Curry Noodle Bowls
Another feature I love is the ability to click back into old menus. If you really liked a particular dish or a week’s worth of recipes, you can always go back.
PlateJoy subscriptions come in 6-month ($69 USD) and 12-month ($99 USD) packages, plus you can sign up for a free trial, so there’s really nothing to lose. Thank you again, PlateJoy, for the complimentary trial.
- 1 cup brown rice
- 1 yellow onion
- 1½ tbsp olive oil
- 1½ tbsp minced garlic
- ¾ tsp cumin
- ¾ tsp ground coriander
- 2½ cups canned black beans
- 6 cups kale
- ¾ lime
- 1 avocado
- ½ cup banana chips (optional)
- Prepare rice according to package instructions.
- Peel and dice onion. Heat olive oil in a skillet over medium-high. Add onion and cook 4 minutes, until softened. Add garlic, cumin, ground coriander and a pinch of salt. Cook 1 minute more.
- Add drained black beans and 1 cup water to the skillet. Cook 2 minutes to warm through, then mash with a fork. Bring to a simmer and cook 5 minutes.
- Meanwhile, thinly slice kale leaves widthwise into thin ribbons. Add to the skillet and drizzle with 2 tbsp lime juice. Cook 2 minutes, until wilted. Season with salt and pepper.
- Divide rice into bowls. Top with black beans, mashed avocado and crushed banana chips.