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Based on your dietary preferences, we suggest the following
Main Dishes

Tofu Bibimbap
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Tofu Bibimbap
Recipe adapted from:
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Serving Size: 3/4 cup rice and 1 1/4 cup tofu and veggies
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242
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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
- Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
- Meanwhile, cook the rice according to package directions.
- In a skillet over medium heat, add the remaining oil. Once hot, pour in the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with salt and pepper and set aside.
- In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and coconut sugar.
- Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 38 ounce medium firm tofu extra-firm, pressed, and cubed
- 15 teaspoon tamari sauce divided
- 15 teaspoon avocado oil divided
- 7 teaspoon arrowroot powder
- 2 1/2 cup Jasmine rice cooked according to package directions
- 13 ounce fresh shiitake or cremini mushroom stems removed if using shiitake
- 15 ounce baby spinach
- 2 1/2 teaspoon sea salt
- 3/4 teaspoon freshly ground black pepper
- 22 teaspoon Gochujang paste (Korean hot pepper paste)
- 11 teaspoon rice vinegar
- 5 teaspoon coconut sugar or granulated sugar
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 403kcal | Carbohydrates: 56g | Protein: 18g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1144mg | Potassium: 772mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4220IU | Vitamin C: 13mg | Calcium: 199mg | Iron: 4mg
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Vegetarian Walnut Meatballs
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Added meal time : 1h 18m
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Vegetarian Walnut Meatballs
Recipe adapted from:
Vivian Parker
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$0.00 Cooking Fee
Serving Size: 2 meatballs
Grandma Vivian's vegetarian meatballs have an addicting and nourishing component; quite rare in vegetarian food. The aftertaste is phenomenal and has an amazing shelf life and actually tastes better as leftovers.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Mix the marinara and water and set aside.
- In a large mixing bowl, combine all other ingredients.
- Shape the mix into 1.5" balls and place gently in casserole dish.
- Pour marinara sauce over the balls and bake for 30 minutes at 350 degrees F.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook30
Passive0
Total Time1 hour hour
Recipe Serving Size10
Ingredients
Ingredients
- 5 egg
- 2 cup shredded cheddar cheese
- 3 cup walnuts use processor to chop to small pieces
- 2 cup whole wheat breadcrumbs
- 1 cup cottage cheese
- 1 cup onion
- 2 tablespoon dried basil
- 2 tablespoon ground sage
- 4 cup marinara sauce
- 3 cup water
Cooking Tools Required
Food Processor, Measuring cups and spoons, Mixing bowls, Oven, Pyrex baking dishReheating/Serving Instructions
Serve warm or cold
Nutrition
Calories: 466kcal | Carbohydrates: 30g | Protein: 20g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 106mg | Sodium: 897mg | Potassium: 580mg | Fiber: 6g | Sugar: 7g | Vitamin A: 807IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg
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Delish Chicken Lo Mein
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Added meal time : 0h 26m
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Delish Chicken Lo Mein
Recipe adapted from:
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Serving Size: 16 ounce
This delish high rated chicken lo mein is made with fresh Chinese egg noodles, tender chicken & tossed in a savory lo mein sauce! Tip: If you can't find lo mein noodles, you can use spaghetti, linguine, or fettuccine noodles instead. Use a wheat based noodle as they can hold up better to the sauce.
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Adjust the ingredients measurement scale here by changing this number. 6 people
Instructions
- Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
- Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
- Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
- Stir fry chicken and vegetables:Â Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside. Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
- Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds.
Notes
- Fresh noodles:Â You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
- Vegetables for stir fry:Â I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand.Â
- Leftovers:Â Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size6 people
Ingredients
Ingredients
For the stir fry
- 24 ounce Chinese egg noodles Or substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
- 1.5 pound boneless skinless chicken thigh cut to bite-size pieces
- 1.5 tablespoon avocado oil
- 2 carrot sliced ¼ inch thick
- 1 red bell pepper sliced ¼ inch thick
- 1 onion sliced ¼ inch thick
- 4 ounce fresh shiitake mushroom sliced ¼ inch thick
- 1/2 cup snow peas sliced ¼ inch thick
- 2 stalk scallion chopped for garnish
- 3 teaspoon sesame seeds toasted for garnish
For the Low Mein sauce
- 0.75 cup chicken stock substitute with vegetable stock or water
- 3 Tablespoon oyster sauce
- 2 Tablespoon dark soy sauce
- 2.5 Tablespoon low sodium soy sauce
- 1.5 teaspoon cornstarch
- 1.5 teaspoon toasted sesame oil
- 1.5 teaspoon brown sugar
- 1.5 teaspoon ginger grated
- 4.5 clove garlic minced
Make it spicy (optional)
- 1 teaspoon chili garlic sauce it's salty, use sparingly. Add more or less per hotness preference
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Leftovers:Â Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.
Nutrition
Calories: 438kcal | Carbohydrates: 49g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1218mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4175IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 4mg
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Side Dishes

Garlic Parmesan White Beans
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Added meal time : 0h 26m
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Garlic Parmesan White Beans
Recipe adapted from:
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$0.00 Cooking Fee
Serving Size: 8 ounces
Bold Mediterranean spices combine with white beans garlic, Parmesan, and cherry tomatoes. Serve it as an easy meatless dinner with your favorite crusty bread or as a side.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large pan, warm the extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
- Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes)
- Stir in the parsley, cheese, and lemon juice.
- Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favorite crusty bread.
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 8 clove garlic minced
- 4 tablespoon extra virgin olive oil
- 60 ounce canned cannellini beans drained
- 1 cup water
- 2 cup cherry tomatoes halved
- 2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoon Aleppo pepper chopped
- 1 teaspoon ground cumin
Stir in:
- 2 cup Italian parsley chopped
- 2/3 cup shaved parmesan cheese
- 1/2 cup Pecorino Romano cheese grated
- 1 lemon juiced
Cooking Tools Required
12-inch skillet, 5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in the microwave or over the stovetop over medium heat until heated through.
Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 669mg | Potassium: 947mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 25mg | Calcium: 266mg | Iron: 6mg
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Turmeric Rice-Low FODMAP
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Added meal time : 0h 39m
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Turmeric Rice-Low FODMAP
Recipe adapted from:
Jenn Tidwell
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 2/3 cup
Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.
https://veggiedesserts.com/turmeric-rice/
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https://veggiedesserts.com/turmeric-rice/
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat oil in a large pan.
- Add the turmeric, cumin, all the spices, and rice, and combine well, being careful not to burn. Saute for a minute or two.
- Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
- Serve sprinkled with chopped parsley.
- Note: be guided by the cooking time on your particular bag of rice.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook20
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1 tablespoon coconut oil
- 1 tablespoon avocado oil
- 2 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 2 bay leaf
- 6 cardamom pod
- 2 ½ cup aged basmati rice
- 4 cup vegetable broth
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
Garnish
- 3 tablespoon Italian parsley
Cooking Tools Required
Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.
Nutrition
Calories: 204kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 612mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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Salads

Saffron Chicken and Herb Salad
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Added meal time : 1h 57m
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Saffron Chicken and Herb Salad
Recipe adapted from:
Hanna Lemaire
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$0.00 Cooking Fee
Serving Size: 5oz
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad
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https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad
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Instructions
- Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
- Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
- Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
- While the chicken is cooking, slice the fennel, herbs, and chili.
- Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.
Cook Times
Active Prep30
Hands-On Cook30
Hands-Off Cook30
Passive0
Total Time1 hour hour 30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 2 orange
- 5 tablespoon honey
- 1 teaspoon saffron threads
- 1.5 tablespoon white wine vinegar
- 2 cup water add more as needed
- 3 pound boneless skinless chicken breast
- 6 tablespoon extra virgin olive oil
- 3 bulb fennel small, thinly sliced
- 1.5 cup fresh cilantro picked, stems removed
- 1.5 cup fresh basil torn
- 25 fresh mint torn
- 3 tablespoon fresh lemon juice
- 2 dry red chili thinly sliced
- 3 clove garlic crushed
- Kosher salt
- freshly ground black pepper
Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top StoveReheating/Serving Instructions
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.
Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg
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5 reviews for Asian Chicken Salad with Honey Sesame Dressing
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Tal Lichtenstein Hirsch (verified owner) –
Carrie Newman (verified owner) –
Amee Shah (verified owner) –
EKATERINA KANAT-ALEXANDER (verified owner) –
YUMMMMM! Spicy, crunchy, just great
Debra Gass (verified owner) –
Excellent I gradients. Dressing is amazing..