Britney Moore Photography » A Lifestyle Blog

Masthead header

My Honest Review of Hello Fresh

Hi Friends!


If you follow me on Instagram then you probably already know that my family and I have been doing the meal kit delivery service, Hello Fresh for 12 weeks now. Nic and I cook quite regularly so this is something I was always curious about trying because we already cook so often.

Although I love meal planning, writing out my grocery list and running to Trader Joe’s and Target once a week for everything was becoming quite a task with two kids. I would usually go get everything once Nic got home from work but lately I’ve been so tired once he’s home that I just don’t have the energy. (You know I mean it when I don’t have the energy to go to Target!) So the idea of all the ingredients + the meal already planned for me sounded perfect.

I was hooked once I saw that Lauren Conrad made her own personalized recipes with Hello Fresh. I typed in a discount code I found and tried it out. Here are the first meals we tried:


Processed with VSCO with a6 preset


Processed with VSCO with a6 preset


Processed with VSCO with a6 preset

From then on we were absolutely hooked…

Processed with VSCO with a6 presetProcessed with VSCO with a6 presetProcessed with VSCO with a6 preset

Hello Fresh might be perfect for you if:

A. You LOVE to cook and cook regularly throughout the week.

If you aren’t much of a meal planner and are looking for something super quick then this probably isn’t for you. You still chop, sauté and mix everything yourself. It’s like Hello Fresh made the recipes, grocery shopped for you, portioned everything out perfectly and put it in each corresponding bag. So if you weren’t already doing these things, this may not be what you’re looking for. Although the meals are typically under 30 minutes to prep + make, you’re still having to cook it all. This is what I love about it. I love to cook and I feel like we are making a restaurant quality dish 4 out of 7 nights of the week.

Processed with VSCO with a6 preset

B. You’re not picky and enjoy a variety of foods!

Hello Fresh probably isn’t for you if you are super picky. They offer about 12 options every single week for you to pick from so if you aren’t a mushroom fan or don’t like anything spicy you could certainly stay away from recipes with those items. I consider myself a fairly adventurous eater but Hello Fresh has made me step way out of my comfort zone with cooking for the better! Did you know I can pickle things now? It’s amazing! Most of the taco recipes have either pickled onions or jalapeños that you pickle yourself and OMG they are incredible. Often times there’s also a fruit like kiwi or pineapple that add the most amazing flavor that I would’ve never thought to do myself.

Processed with VSCO with a6 preset

C. You struggle with keeping to your grocery budget every week.

I added up what we were spending on groceries every month before HF and compared it to one month of groceries now + the $77 (after tax + shipping, includes 4 meals for 2) we now pay every week and WE ARE SAVING MONEY (about $100 a month give or take)! When I would do my weekly Trader Joe’s + Target runs, I would always overspend (just keepin’ it real!). I used to plan to cook 3-4 times a week, but by the time I’d figure out what I was going to make on certain days I would sometimes either be too lazy to cook or we just wouldn’t feel like whatever I had planned to make that day. Now with Hello Fresh, we place the huge recipe cards we receive with each meal kit on a little stand like this:

Processed with VSCO with a6 preset

…and we ask each other what sounds good and we make it. Because they’re out all the time and because there’s a photo, I totally believe it excites us to eat each meal. We haven’t wasted a single meal because we’re truly excited to make every single recipe.

A couple things I want to mention:

  • Some recipes have a pretty high calorie count (600-800) but, I’ve noticed that most of the time I’m able to cut my portion in half and save the other half for lunch the next day making it half the calories each time. If it’s not something I’m able to cut in half or it won’t warm up great then I try and plan out a light lunch that day so I can indulge that evening.
  • We keep all the recipe cards so we can make it again in the future!

If you decide you’d like to try it out you can use my code BRITMOOR45 for $40 off your first delivery making it only $20 for three meals for 2.


If you decide to try it, PLEASE send me a message on Instagram or shoot me an email. I would love to know!


My Top 6 Pink Blush Items!

1. Blue Raw Cut Ruffle Trim Top

Thee coziest top I own from Pink Blush. It’s a must have!


2. White Knit Button Tie Front Top

I wear this top twice a week. I’m not kidding! I love wearing it tied but also down for a looser look.


3. White Leaf Embroidery Top

Anything with embroidered detail and I’m sold!


4. Black Faded Button Front Denim Jacket

I would recommend sizing up on this jacket!

5. Ivory Crochet Trim 3/4 Sleeve Top

This top is a close second to the comfiest Pink Blush top I have. It’ll easily be a staple piece once the weather cools down.


6. Yellow Basic V Neck 3/4 Sleeve Top

Such a great mustard color!


#britsweeklyeats monthly round up!




  • 4 chicken breasts, pounded to ½ inch thickness
  • 1 tablespoon mediterranean seasoning (you can substitute Italian seasoning in a pinch)
  • 1 red pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 4 pitas (this is a Greek-style flatbread you can find at almost any grocery store near the bread and tortillas or in the bakery)
  • optional: lettuce, feta cheese crumbles
tzatziki sauce
  • ½ English cucumber, peeled and diced
  • 2 cups cold plain Greek yogurt
  • 4 teaspoons minced garlic
  • ⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
  • 1½ Tbsp freshly squeezed lemon juice (juice of ½ medium lemon)
  • ½ tsp salt, or to taste
  • ⅛ tsp black pepper

I use Trader Joes’ Tzatziki Creamy Garlic Cucumber Dip instead of making my own and it’s SO GOOD.


  1. Puree all sauce ingredients in a blender or food processor (see note below recipe first!). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
  2. Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
  3. Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a “tunnel shape”.




for the meatballs:

  • 2 lb. lean ground turkey
  • 1 cup whole wheat panko breadcrumbs
  • 2 eggs
  • ¼ cup green onions, chopped
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. black pepper

for the sauce:

  • ¼ cup Sriracha
  • 3 Tbsp reduced-sodium soy sauce
  • 3 Tbsp rice vinegar
  • 3 Tbsp honey
  • 1 Tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • ½ tsp. toasted sesame oil

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
  3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
  4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
  5. Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!





  • 1/4 cup brown sugar, packed
  • 1/4 cup reduced sodium soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon crushed red-pepper flakes, or more to taste
  • 1/4 teaspoon ground ginger
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 2 green onions, thinly sliced
  • 1/4 teaspoon sesame seeds


  1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  3. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.
  4. Serve immediately, garnished with green onion and sesame seeds, if desired.




  • 2 tbsp extra-virgin olive oil
  • 1 lbs extra-lean ground turkey
  • 1 tsp garlic clove, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cups sweet potato, diced
  • Salt and freshly ground black pepper
  • A pinch of red chili flakes
  • ½ cup shredded mozzarella cheese
  • Fresh parsley for garnishing


  1. In an iron cast skillet, heat olive oil over medium-high heat.
  2. Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
  3. Add onions and yellow peppers and cook until onions are soft.
  4. Add the sweet potato, chili pepper, salt, and pepper.
  5. Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
  6. While the sweet potato is cooking, preheat the oven to 400 degrees.
  7. When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese
  8. When the cheese melts, remove from the oven, and garnish with parsley.