It’s no secret this mama is no gourmet. For whatever reason, a much as I love to eat, cooking was never something I chose to put any energy into. Not to say I haven’t tried – I’ve taken a cooking class or two, you’ll find a whole board devoted to delicious recipes on my Pinterest page, and I even spent a day learning from my sweet grandma thinking her pumpkin pie and fried chicken wisdom could magically rub off on me. But alas, the years of cooking for one solidified a lack of motivation…unless it’s in a restaurant, my meals tend to simply be a quick and easy means to an end (of hunger, that is).

So you can understand my concern for how much further this skill, or lack there of, would decline when my growing bump turned into a real, live, human baby.

Especially upon hearing stories from my friends about family meals consisting of whatever the kids would eat – a little Gogurt, some PB&J, maybe spaghetti on a good day. I thought, ok at least I won’t be the only one, but I also thought, there’s got to be a fix for this dilemma!

Enter Blue Apron. In case you have somehow not heard of this kind of service yet, it’s basically everything you need to cook healthy, delicious, Instagram-worthy meals during the week, delivered to your door. Simply amazing and one of those great ideas you wished you had thought of first. Better yet? Hubby actually enjoys cooking most nights of the week now, leaving more time for me to spend with the little monster after work.

Not tonight though – this one was all me. Feast your eyes on this week’s vegetarian option: Cacciatore-Style Baked Eggs, served with my go-to glass of white of late, Kim Crawford Sauvignon Blanc. Bon appetite!