Blog to Table with Recipost!

standard February 17, 2017 Leave a response

Anyone else ever seen a recipe online and wished it would magically appear in front of you? While we haven’t gotten quite there yet, you can now get all the ingredients to blog recipes delivered to your door SAME DAY for you to make for dinner that night. Cool, right?

Neat & Nutritious has partnered with Recipost to provide some of our top searched recipes directly to you to make at home. New recipes will continue to be added, so be sure to check back and see what’s new. You can also suggest recipes that you would like to see added by leaving a comment on a recipe or sending me a message here.

So what is Recipost?

Recipost is a relatively new service platform that allows you to search for and purchase meals from your favorite bloggers to make at home. Similar to meal delivery services such as Blue Apron or Hello Fresh, Recipost sources its recipes from bloggers and allows you to choose what meals you want. With same day delivery service, Recipost also eliminates the waiting game. As a new service, Recipost isn’t in all locations yet, but most major cities across the U.S., including Austin, Dallas, and Houston here in Texas are currently on their routes.

How Do I Find Recipes?

You can search via recipe or by blogger. There are meals for every diet type, including Vegetarian, and Vegan options. In addition to recipes from Neat & Nutritious, there are other fellow dietitians with healthy meal options, allowing a wide variety of options.

What Do I Get?

With each Recipost purchase, you get all the ingredients to make that recipe along with the recipe instructions. To meet delivery minimums, all meals start at $40. Servings per meal vary, but all available Neat & Nutritious recipes serve at least 4 people, sometimes 6, meaning each serving is around $10 or less. Not bad for same day delivery and no grocery store shopping necessary!

How Do I Order?

You can purchase meals from the Recipost website. You can also find and order directly from Facebook (cool and a little scary at the same time, right?). Meals are also available via Pinterest.  As new recipes are added, I will also include a link to order directly from each recipe post.

Happy Cooking!

Disclaimer: This post is NOT sponsored by Recipost. All content and opinions are my own. I do receive compensation from each Neat & Nutritious recipe purchased. Thank you for supporting brands that support Neat & Nutritious.

Turnip Potato Mash with Roasted Vegetables

standard February 15, 2017 Leave a response

I’ve been making variations on this recipe for years. It started out with baked potatoes that we would top with veggies and some sort of sauce. Then I started scooping out the baked potato flesh and making twice baked potatoes, mixing the veggies and sauce into the potato before baking it again and serving. Then I tossed out the potato skin and just went straight for the mashed potato filling on a plate with the veggie and sauce toppings. Similar to polenta dishes that have veggie and protein additions, this dish is rustic, hearty, simple comfort food. And for those of you who aren’t fans of turnips, cooking and mashing them in with the potatoes adds a richness and depth of flavor without actually having to taste turnip. This also works well for other white root vegetables such as rutabagas or parsnips.

The veggies I used here are from what came in my CSA box. Any combination of veggies you have on hand will work. Because almost any vegetable tastes better when its roasted. Little effort, maximum flavor! For texture, top with a little crunch from pepitas or almonds. Or add a little cheesy flavor with nutritional yeast. My personal favorite is a drizzle of balsamic vinegar to bring out the rich sweetness of the roasted veggies.

Turnip Potato Mash with Roasted Vegetables

Yield: Serves 2

Calories per serving: 363 kcal


  • 3 c yellow potatoes
  • 1 1/2 c turnips
  • 1 c broccoli
  • 1 c mushrooms
  • 1/2 c winter squash
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tsp Italian seasoning
  • 1/4 c vegetable broth
  • 2 cloves garlic
  • 1 Tbsp nutritional yeast
  • 2 Tbsp olive oil
  • Balsamic vinegar, for serving (optional)


  1. Small dice the potatoes and turnips. Place in a large stockpot and fill with water until veggies are just covered. Season with salt and heat over high heat until boiling. Cook until tender. Drain and rinse.
  2. Preheat oven to 400 degrees F. Roughly chop broccoli, mushrooms, and squash. Toss with 1 T olive oil, sea salt, black pepper, and Italian seasoning. Roast for 20-30 minutes, until browned and softened.
  3. While veggies roast, mash potatoes and turnips with vegetable broth, garlic, nutritional yeast, olive oil, and salt and pepper to taste.
  4. To serve, spread turnip potato mash evenly in the bottom of each bowl or plate. Top with roasted veggies. Drizzle with balsamic vinegar if desired.


Per serving: 363 calories, 59 g carbohydrate, 14 g fat, 10 g protein, 539 mg sodium, 8 g sugar

Weekly Menu: Winter Color

standard February 13, 2017 Leave a response

A lot of winter CSA boxes are primarily green. Or brown. Lots of lettuce, potatoes, root veggies. Thankfully, here in Texas, February means a rainbow of colors. I’ve even gotten ripe, juicy strawberries in February boxes before. One of the benefits of a warm weather state! This week was full of winter color, while still being heavy on the lettuce and root vegetables. Beautiful ruby turnips. Juicy, sweet oranges. And all the greens!

CSA Ingredients



  1. Wash and chop all veggies.
  2. Make sneaky shells and cheese sauce.
  3. Roast veggies for lasagna and ragout.
  4. Make dressing and tempeh for thai salad.



  • Monday: Braised coconut chickpeas and spinach with lemon and a side salad
  • Tuesday: Blissed out thai salad with peanut tempeh
  • Wednesday: Turnip Potato Mash with Roasted Vegetables and baked tofu
  • Thursday: Sneaky shells and cheese
  • Friday: Veggie lasagna and salad

Lunches: Leftover braised chickpeas and thai salad.

Breakfasts: Still on the smoothie kick! Best way to get nutrients to baby and use up all the CSA citrus that’s in season!