ButcherBox Review (+ Special Offers for You!)

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I’m excited to share my ButcherBox review! Find out how you can get high-quality beef, pork, and chicken delivered to your door. It’s just a click away!

ButcherBox Review

I remember when subscription boxes first hit. Each month I looked forward to my delivery of sample sized beauty goodies. I would stalk the tracking number each day until my box arrived and then I’d dig in giddy. As time went on, subscription boxes of all kinds started popping up — beauty, apparel, paper goods, even food! I recently became aware of a subscription service offering the highest quality Grass-fed Beef, Free Range Chicken, and Heritage Breed Pork and I find myself once again stalking the postman and being absolutely giddy when my ButcherBox arrives.

Get FREE Bacon and $10 off your ButcherBox by clicking here!

ButcherBox Review

I live in a semi-urban area of West Texas where cheap and easy is king. There is no Trader Joes or Whole Foods within hours (literally like eight hours) of my home. My grocery options are limited and quality comes with a very high price. For this reason, I was eager to give ButcherBox a try.

ButcherBox Review

First of all, I was shocked at how quick the shipping was! It shipped on a Wednesday and arrived by Friday. It was 100 degrees that day, but I opened the box to find ground beef, New York strip, sirloin, chicken breast, pork tenderloin, and BACON all still frozen! Because no two ButcherBoxes are the same, they include recipe cards to get you comfortable preparing unfamiliar cuts of meat.

My husband and I couldn’t wait to start recipe testing, so we put New York strip on our menu the very next night. No piece of steak is a match for my husband and his grill skills, so in no time we had green chile beef staring back at us with undeniable quality we could taste. We even had leftovers for lunch the next day! It’s been so much fun recipe testing and meal planning together using the high-quality meat options ButcherBox provides us.

ButcherBox Review

For $129, you get 8-11 pounds of curated cuts. Honestly, this number shocked me a little at first — but after comparing the price to receipts from some recent grocery trips, I realized I spend that much (or more) on meat each month at the grocery store anyway.

Ready for your own ButcherBox? Of course you are! Click here to get $10 off your ButcherBox and free bacon. (Who doesn’t love free bacon?!) You can subscribe to receive your box once a month, every other month, or even every three months. You can also cancel at anytime with no penalty.

Question: Have you tried ButcherBox? What are your thoughts on it?

Rainbow Coleslaw: Side Dish for Summer

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Make your summer BBQs a breeze with the easy and beautiful rainbow coleslaw side dish!

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Rainbow Coleslaw Side Dish

If you asked my husband, he would tell you that I’m Type A and need to have a plan for everything. It’s true! Every week, prior to making our grocery list, I sit down to make our meal plan for the following week. I plan breakfast, snacks, lunches, and dinners. But wait… I think I forgot something? Oh, that’s right–a side dish to go with dinner! It never fails. My husband will walk in the door from work when I have dinner 98% complete and he’ll ask, “Ok, so we’re having [fill in the blank], that sounds good. What are we having to go with it?” With wide eyes and heart palpitations I’ll reply, “Umm… More [fill in the blank]?”😳 He loves me, despite my shortcomings.😜

Anyway, in an effort to combat this inevitable event I texted my mom one afternoon in a scramble for a side dish and asked, “I’m making BBQ chicken tonight. What should I make to go with it?!” To which she quickly replied, “Coleslaw?” Thanks, Mom. Saving my life since 1988! This was a fantastic idea since I had some Brussels Sprouts and Purple Cabbage in the fridge that needed to be used up. All I needed was a beautiful carrot and the perfect mix of sweet and savory (plus a little spice for the hubs) to throw it all together. Fifteen minutes later and dinner was ready to go–side dish and all!💁🏻

The result was what I call Rainbow Coleslaw and something I will definitely be incorporating into our meal rotation more often. It can easily be doubled (or tripled) to serve a large crowd and with just a few swaps can be whatever you need it to be. Don’t want mayo? Sub in Greek yogurt! Add some nut butter and suddenly it’s Asian inspired. Throw in some chili powder or cumin and use it to garnish tacos! The possibilities are endless–my favorite kind of recipe!

Ingredients:
1 c. Brussels Sprouts (4-5 sprouts), chopped
1 c. Purple Cabbage, chopped
1 Carrot, shredded
1/2 tsp. Sriracha
1 tbsp. Soy Sauce
2 tbsp. Mayo
2 tbsp. Dijon Mustard
2 tbsp. Apple Cider Vinegar
1 tbsp. Rice Vinegar
1 tbsp. Lime Juice
2 tbsp. Maple Syrup
1 tbsp. Olive Oil
Salt & Pepper, to taste

Directions:
Wash/chop Brussels Sprouts and Cabbage
(I used my One Second Slicer to make this a breeze!)
Shred carrot
Mix cabbages and carrot in a bowl
Add in other ingredients and stir until well combined

This recipe serves approximately four people.

Rainbow Coleslaw Side Dish

Question: What is your go-to side dish when you’re in a pinch for something quick and yummy?

Today, I’m linking up for Foodie Friday with The Fit Foodie Mama, Fairy Burger, Chocolate Runner Girl, and Hello to Fit!

Sweet & Green Smoothie Bowl

Last week, when I was on Spring Break, I took advantage of all my extra time and made a smoothie every day. I love smoothies — after a workout, as an afternoon snack, and as a sneaky way to fit in more veggies. I wish I had time for them more often, but unfortunately, I’m afraid a blender in my classroom would disturb my students as they try to work. 😉

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Sweet & Green Smoothie Bowl

Yes — I could make them at home and just cart them with me to school. I’ve done that. But by the time I’m ready for my smoothie, it’s not ready for me. At that point, it’s become lukewarm green goop and that’s just not fun. So, for now, smoothies are reserved for weekends, holidays, and summer time. Just like every other fun thing in life. *eye roll*

I whipped this one up on a whim and then went back to it daily. I was surprised at how sweet it was. Although, I’m not sure why I was surprised as it has both pineapple and mango in it. Anyway, this particular smoothie was particularly thick and the way I see it, you have two options when that happens. 1. Try to drink it and risk the whole thing falling down on your face and making a huge mess, or 2. Dump it in a bowl and call it a green smoothie bowl! I chose door #2 and that may or may not be due to the fact that I’ve chosen door #1 before and had it blow up — err, fall down — in my face. 😉 I wasn’t nicknamed “Messy Jessie” as a child for nothing!

Sweet & Green Smoothie Bowl

Ingredients:
1 scoop vanilla protein powder
3/4 c. frozen pineapple
3/4 c. frozen mango
1 c. spinach
1 tbsp flax seeds
1 c. unsweetened almond milk

Combine ingredients in a blender and blend, blend, blend! Top with whatever your heart desires like chocolate chips, coconut flakes, dried cranberries, even more flax seeds! I even topped this with some Boom Chicka Pop one day. What?? Sweet and salty, for the win!

Sweet & Green Smoothie Bowl

Your turn: What smoothies have you been blending up lately? For other quick snack ideas check out this Chocolate Almond Smoothie, or my Grown Up PB&J!

I’m linking up with Annemarie, Farrah, Esther, and Jess today for Foodie Friday!

Overnight French Toast Casserole

Happy Friday, y’all! I’m not sure about you, but the last couple of weeks have been so busy in my part of the world! Spring break cannot come soon enough. #TeacherProbs On busy weeks, the very last thing I want to think about is what the heck I’m going to have for breakfast every morning. Overnight French toast to the rescue! This recipe saves my butt time and time again.

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Overnight French Toast Casserole

I kind of love French toast. If we’re having breakfast out somewhere, I’ll usually choose French toast over pancakes. I always want to recreate it at home, but truthfully, I’m not very good at making anything on the stove, unless it’s scrambled eggs. Can it be thrown together in a casserole dish and put in the oven?! Now, that is my jam.

You already know I’m a huge fan of meal planning and meal prepping, and this breakfast recipe is perfect for that. You can put it together in just a few minutes and soon, breakfast for the week is ready to go. It’s also a perfect, healthy breakfast option for those of you with kiddos. If you’re wondering what in the world you’re going to feed them over the weekend, throw this together Friday night and pop it in the oven Saturday morning.

Overnight French Toast Casserole

Ingredients:
6 slices of Ezekiel bread (I throw mine in the dish still frozen!)
5 eggs
2 cups of unsweetened almond milk
1 tsp. of vanilla extract
2 tbsp. of maple syrup
1 tbsp. cinnamon
1 (12 oz.) bag of frozen blueberries
Greek yogurt or maple syrup for topping

Directions:
Spray a 9×13 pan with non-stick spray
Arrange Ezekiel bread in pan
Spread blueberries over bread slices
In a bowl, whisk eggs, almond milk, vanilla extract, maple syrup, and cinnamon
Pour mixture over bread

Cover and store in refrigerator overnight
The next morning, bake at 350 degrees for 35-40 minutes
Slice, top with a dollop of Greek yogurt and a drizzle of maple syrup

That’s it! Easiest, yummiest breakfast ever. This could also be baked immediately (I usually do), but letting it hang out overnight gives all the flavors a great opportunity to mix. I’ve also made this with mixed berries, dark cherries, and even pumpkin in the fall. It’s really a no-fail breakfast!

Linking up for Foodie Friday with Annmarie, Esther, Jess, and Farrah!

How to Meal Prep Effectively

Disclosure: This post contains affiliate links. Purchasing through them helps support this website.

Hi, y’all! Welcome back. 🙂 I hope you had a wonderful Valentine’s Day filled with lots of love! And chocolate.♥ Now chocolate is true love, right?! Last week, we talked about how to meal plan effectively and today, we’re taking the next step! What do you do once you have all of that food?? Well, you meal prep, of course! Preparing your food a few days in advance may seem like a huge chore, but once you get the hang of how to meal prep, it will become second nature.

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How to Meal Prep Effectively

If you are new to meal planning and prepping, or have not read last week’s post on How to Meal Plan Effectively, click here to get caught up!

1 // Develop a Plan

Just like your first step of meal planning is to make sure you’re organized, meal prep is much the same. You cannot walk into the kitchen without a plan and expect things to go efficiently and effectively! I used to spend probably four hours every Sunday making one meal at a time. At a certain point, that didn’t work for me anymore. I have less time and more responsibility than I used to, so I had to come up with a different method. Now I can be in and out in 90 minutes and wrap up with breakfast, lunch, and snacks for the week, plus dinner for that night!

Take stock of your meal plan for the week. Go over prep times, cook times, etc. Develop a plan, either written or in your head, so you can maximize your time in the kitchen. Do you have a slow cooker dish? Do you have a dish that requires 30+ minutes in the oven? Work smarter, not harder, by prepping those meals first and using their cook time to prep other meals.

Based on the meals you’ve chosen, sometimes it’s smarter not to prep them in advance. That may seem counterproductive based on our topic, but hear me out. Is your breakfast pre-packaged oatmeal? Are your lunches microwavable freezer meals? Don’t waste your time by prepping these in advance when you can use that time for preparing meals that will take more time.

I also choose not to prep my weekly dinners in advance. My husband and I like to cook together during the week, but I still have ways of saving time with those meals, which I discuss here! Another great meal prep tip — if you’re making a meal later in the week that requires shredded chicken, throw that in your slow cooker with water or broth and let it cook over a few hours. Shred when it’s ready and store in the refrigerator. BAM — chicken is prepped and ready to go.

How to Meal Prep Overnight Oats Effectively

A week’s worth of overnight oats prepped and ready to go.

2 // Gather Tools and Ingredients

I find that I save a lot of time by having everything I need in front of me instead of going back and forth to cabinets during my prep. I know my kitchen like the back of my hand, yet if I don’t have my garlic powder right in front of me, I might mistakenly omit it. For that reason, I like to gather everything I need for a particular dish before I start the prep, then I can put it away as I go.

How to Meal Prep Effectively

Another huge component of effective meal prep is having the right tools available. We are blessed in that we got some awesome kitchen gadgets when we got married last year, and I’ve loved using them for meal prep. Some of my FAVORITE kitchen tools are our KitchenAid Mixer, Nutri Ninja Auto-IQ Blender System (awesome blender/food processor AIO), and the One Second Slicer. I HATE chopping onions, and this thing makes it SO EASY!


I’m also super lucky that my husband is a knife connoisseur. He studies up on the best types of steel for any project he might undergo and we have knives hidden in every drawer. Ha! #manstuff He ordered me this SPYDERCO kitchen knife a few months ago and I use it all the time.


Having all of these tools readily available will make your prep go much smoother!

3 // Eliminate Distractions

With kiddos running around and various things going on, this can be easier said than done. However, I urge you to try and eliminate as many distractions as you can! Most women, myself included, are masters of multitasking. When it comes to meal prepping though, I try to focus on only that. Close the door if that’s an option, put on some music and get in the zone, or better yet, utilize nap time for the kiddos or a time when your spouse may be out running errands. If you can stay focused, you’ll appreciate the time saved.

How to Meal Prep Effectively

Real-life prep after my Sunday workout.

4 // Finish

My success comes when everything is prepped down to the container it’s stored in! I always finish my meal prep by packing my lunch bag for the following day and ensuring that every other serving for the rest of the week is ready to be thrown in my bag. As soon as a meal has cooled enough to store, I will divide it into containers and transfer them to the refrigerator. If one of my snacks for the week includes grapes, I pull out five plastic bags and divvy up the servings. I’ve learned if I tell myself, “I’ll do it in the morning,” I, in fact, won’t do it in the morning. 😉 Having my food ready in grab-and-go bags or containers is the most important step I take.

How to Meal Prep Effectively

5 // ENJOY!

Enjoy the extra time you have this week that’s NOT being spent prepping meals or running around crazily. Rest a little longer, spend time with your spouse, pat yourself on the back for making a healthy choice!

How to Meal Prep Effectively

Do you meal prep? What does it look like for you?

Linking up again for Wild Workout Wednesday with Nicole, Annmarie, and Jen!