There are two choices within this plan: one fit for 2 servings and one fit for 4 servings. If you’re looking for meal options for a small get together dinner but want to stay on your diet, this Blue Apron Signature Menu Plan could be your best option.

Below, this Blue Apron and Weight Watchers review will go over their three menu plans and the accompanying prices for each. This includes meals catered to vegetarians, carb-conscious individuals, or dishes that are 500 calories or less. The recipes included within this program have new labels specific to certain diets. All recipes have vegetables as their key ingredient, used as sides to delicious meals such as Spiced Pork and Glazed Apple, Orange and Ponzu Glazed Turkey Meatballs, and Spanish Spiced Beef and Kale Salad. With each plan, Blue Apron customers can choose from at least 3 meals approved by Weight Watchers per week.Įach recipe has points that subscribers can earn, and from there they can scan the barcode that comes with the plan and track their SmartPoints. This includes the 2 Serving Blue Apron Signature Menu Plan, the 4 Serving Blue Apron Signature Menu Plan, and the 2 Serving Vegetarian Menu Plan. Their menus offer Weight Watchers approved recipes which include myWWSmartpoints weekly.Ĭustomers have the option to choose up to 3 menu plans.

In the Blue Apron Weight Watchers subscription, customers can stay on the path to health by having more access to high quality and nutritional ingredients. Before we get into this Blue Apron Weight Watchers review, let’s go over some initial pros and cons: Blue Apron has been recommended by Seafood Watch, their animals are not fed with antibiotics or hormones, and the meals feature non-GMO ingredients.īlue Apron continues to expand their company by including wine bundles to pair with meals and selling kitchenware such as knives and frying pans. Following the expansion of its brand, Blue Apron continues to implement positive aspects within their food. Today, the meal kit service partners with farmers to grow high-quality ingredients that are sustainable and environmentally friendly. So in 2012, Salzberg, Papas, and Wadiak tested their first Blue Apron recipes in their tiny New York apartment to make quality, home-cooked meals accessible to everyone. Blue Apron ounders Matt Salzberg, Ilia Papas, and Matt Wadiak realized that the food system, the way that it is cultivated and distributed, made it complicated to make informed choices of what’s healthy to eat. Shopping for quality ingredients can be difficult.

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