The Fresh 20
I recently was told about The Fresh 20 program, and within 2 days of asking around about it, somehow convinced a half dozen friends to sign up!
So what IS the Fresh 20?
Here’s an overview:
SHOP – The Fresh 2o provides shopping lists and recipes for the week (actually 5 days, assuming you’ll go off-plan a few times a week) In addition to staple pantry items you likely already have on hand, you buy 20 fresh ingredients (local and organic when possible) each week. Most subscribers say it takes less than 20 minutes to complete their shopping. NOTHING is processed or frozen, making sure everything is preservative free. Good meals for your family.
PREP – Fresh 20 gives you a step by step guide to prep the entire week’s meals. It is supposed to take about an hour at the start of your week and save you valuable time during busy weeknights.
COOK – Each complete meal takes less than 30 minutes to prepare and features simple recipes that the whole family can create together. No more boxed mac-n-cheese or canned soup casseroles.
The Fresh 20 offers three different menu plans: Classic, Vegetarian, and Gluten-Free. They also give back a portion of each subscription’s profits to charities and encourages members to participate in choosing new charities.
I personally have yet to sign up, but all I’ve been hearing is rave feedback! Here’s a taste (excuse the pun):
- “We’ve been doing the Fresh 20 plan for about six months now. I have not had any repeats yet except for a side dish of roasted zucchini. We really love the plan. It’s so healthy and we’ve maybe had 2 dishes we weren’t fond of.”
- “the chicken verde chili…. OMG. I’m full but I think I’m going to eat the rest of the pot anyway. OMG.”
- ”Our first week on fresh 20 was really affordable and the kids liked it. My husband is pumped that we eat ALL the food in the fridge every week and there is not as much wastage. I am starting week two now.’
- “Day 2 = another success! And another kiss and ‘thank you’! A girl could get used to this! And because I cooked the rice ahead of time like the plan said to, it literally only took me 20 minutes to make an awesome dinner! ME, a girl who can’t and doesn’t cook! (But apparently can and does!) I’m loving this so far!”
- “ The whole week was a total success! I did all 5 recipes this week, and was AMAZED that it all worked. I’m someone who does not cook, and does not enjoy cooking in the slightest. Something normally goes wrong, and my cooking generally doesn’t work, or doesn’t taste good. Every single recipe was easy enough for me to cook, each one took less than half an hour or so to prepare, and I was totally able to prepare it even with 2 busy kids. I did the rice prep ahead of time, and sometimes cut veg a couple hours before while my son was in his room, but other than that, all prep was done during cooking time. The recipes were also really tasty. My son ate most of the meals too, so that is FANTASTIC. I subbed some ingredients for things that I like better, but I tried to stick to the ingredients listed, as it ensured that I ate things that I’ve either never tried before, or things that I generally avoid but are good for me. I’m totally going to continue with the whole shebang. It worked very well, tasted good, didn’t take too much time, wasn’t that expensive, etc. This is exactly the kind of thing I needed.”
- and a love letter from a friend of mine to The Fresh 20:
These really are all comments and reviews from PEOPLE I KNOW. I really haven’t heard much negative feedback at all. I’m curious to sign on myself as soon as possible!
Here’s a recipe from the plan that was comes highly recommended. I can’t wait to try it!
MEDITERRANEAN CHICK PEA PITAS WITH QUINOA SALAD
INGREDIENTSA
For Mediterranean chick pea pitas
1 Tablespoons olive oil
1 – 14.5 ounce can chickpeas/garbanzo beans, drained and rinsed
1 cup cooked quinoa or brown rice
1 garlic clove, minced or pressed
1 teaspoon paprika (smoked paprika is delicious if you have some on hand)
Generous pinch of dried oregano
Generous pinch of dried cumin
Pinch of cayenne pepper
½ teaspoon kosher salt
2 cups baby spinach, about 2 handfuls
½ red bell pepper, cut into small dice
½ cucumber, peeled, seeded and cut into small dice
¼ small red onion, cut into small dice
1 Tablespoon finely chopped fresh dill
½ lemon, zested & juiced
1/4 teaspoon kosher salt
¼ teaspoon black pepper
2 Tablespoons olive oil
4 whole wheat pitas
¼ cup plain Greek yogurt
1. Heat a large sauté pan over medium heat and add in oil. Once the oil is hot add in chick peas, quinoa, garlic, paprika, oregano, cumin, cayenne, and salt. Stir to combine and sauté for 5 minutes or until the chick peas are warmed through.
2. In a large bowl, combine the spinach, red bell pepper, cucumber, onion, dill, lemon juice & zest, salt & pepper, and olive oil, stir to combine – set aside.
3. Add the warm chick peas and quinoa to the vegetables and stir to combine.
4. Fill 8 pitas halves with quinoa mixture and serve warm or at room temperature with a dollop of Greek yogurt.
SUBSCRIBE TODAY AND DOWNLOAD THIS WEEK’S MENU IMMEDIATELY!
Note: Yes, this post does contain affiliate links, but only because I requested one because everyone kept asking me about this program! But if you do sign up through my link, you’ll do your part to help keep Green Penny Pincher going.
More on that in future posts as well.
