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Based on your dietary preferences, we suggest the following
Main Dishes
Vegetarian Chili
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 12.8m
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Vegetarian Chili
Recipe adapted from:
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 1 1/2 cups
While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.
https://cookieandkate.com/vegetarian-chili-recipe/
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https://cookieandkate.com/vegetarian-chili-recipe/
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Cook Times
Active Prep15
Hands-On Cook11
Hands-Off Cook30
Passive0
Total Time56 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 tablespoon extra-virgin olive oil
- 2 red onion medium chopped
- 2 red bell pepper large chopped
- 4 carrot medium chopped
- 4 stalk celery chopped
- 1 teaspoon Kosher salt divided
- 8 clove garlic pressed or minced
- 4 tablespoon chili powder
- 4 teaspoon ground cumin
- 3 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 56 ounce canned diced tomatoes with their juices
- 60 ounce canned black beans rinsed and drained
- 30 ounce canned pinto beans rinsed and drained
- 4 cup vegetable broth
- 2 bay leaf
- 4 tablespoon fresh cilantro
- 2 teaspoon red wine vinegar
Optional garnishes:
- fresh cilantro
- avocado sliced
- tortilla chips check label for GF
- sour cream skip for dairy free and vegan
- grated cheddar cheese skip for dairy free and vegan
Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or heat on stove top over medium heat.
Nutrition
Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Garlic Sesame Tofu
Rated 0 out of 5
Added meal time : 1h 5m
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Garlic Sesame Tofu
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 4 ounces
This flavorful crispy baked tofu is tossed with a soy-maple glaze. A dish the whole family will enjoy! Great with steamed broccoli and rice.
https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897
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https://eatwithclarity.com/sheet-pan-sesame-tofu-vegetables/#wprm-recipe-container-8897
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 400 Fahrenheit.
- Drain the excess liquid from the tofu and dry it off with a towel.
- Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce.
- Toss with the cornstarch, then the breadcrumbs until all pieces are evenly coated.
- Add to the baking tray and bake for 30-35 minutes or until golden brown.
- During the final 10 minutes, prep the sauce.
- Mince the garlic and saute with 1 tbsp neutral oil in a small saute pan for 2-3 minutes or until lightly browned.
- Add in the soy sauce, honey or maple syrup, rice vinegar, 2 tbsp of water and sesame oil.
- Whisk together the cornstarch and other 2 tbsp of water in a bowl and add to the pan.
- Heat over low heat for 3-5 minutes or until the sauce bubbles and thickens.
- When the tofu is done, toss with the sauce. Garnish with sesame seeds if desired.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook35
Passive0
Recipe Serving Size10
Ingredients
Ingredients
Tofu
- 3 tablespoon low-sodium soy sauce or tamari sauce
- 42 ounce extra firm tofu
- 3 tablespoon corn starch
- 9 tablespoon gluten-free breadcrumbs
Sauce
- 1 cup low-sodium soy sauce or tamari
- 6 teaspoon toasted sesame oil
- 3 tablespoon rice vinegar
- 6 tablespoon maple syrup
- 3 tablespoon corn starch
- 12 tablespoon water divided
- 15 clove garlic
- 3 tablespoon extra virgin olive oil
Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, SpatulaReheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or
Nutrition
Calories: 248kcal | Carbohydrates: 28g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1169mg | Potassium: 335mg | Fiber: 1g | Sugar: 9g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
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Tortilla-less Tacos
Rated 5 out of 5 based on 5 customer ratings
Added meal time : 0h 39m
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Tortilla-less Tacos
Recipe adapted from:
Rated 5 out of 5 based on 5 customer ratings
$0.00 Cooking Fee
Serving Size: 5 ounces
Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
- Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
- Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
- Stack 2 lettuce leaves on top of each other and fill with mixture.
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Recipe Serving Size10
Ingredients
Ingredients
- 3 tablespoon avocado oil
- 2 cup red onion chopped
- 3 pound 85% lean ground turkey 95% lean
- 6 clove garlic chopped
- 1½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 1 ½ teaspoon paprika
- 1 ½ cup canned tomato sauce
- 1 ½ cup chicken stock low-sodium
- 2 head Romaine lettuce or iceberg lettuce
Cooking Tools Required
Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top StoveReheating/Serving Instructions
Heat filling in large saute pan set over medium heat until heated through.
Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg
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Side Dishes
Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Rated 0 out of 5
Added meal time : 0h 32.5m
Do you have allergies or special requests?
Vegan Low Carb Creamy Brussels Sprouts Spaghetti
Recipe adapted from:
Rated 0 out of 5
Serving Size: 10 ounces
This vegan keto spaghetti dish is not only delilcious but very filling. It’s dairy free, egg free, nut free, gluten free and grain free, but somehow still tastes amazing!
https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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https://meatfreeketo.com/low-carb-vegan-creamy-brussels-sprouts-spaghetti/
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Using a food processor, shred the Brussels sprouts. Add the olive oil, garlic and Brussels sprouts to the pan and sautee for a few minutes until the garlic and the sprouts soften a bit.
- Meanwhile, drain and rinse the noodles, and add them to the pan with the rest of the ingredients.
- Keep stirring every minute or so until all the ingredients blend together to make a creamy sauce.
- If the sauce is a bit thick, add a tiny amount (up to a tablespoon) of water and stir until you achieve a kind of alfredo-like texture. The Brussels sprouts should be soft and the sauce warmed through.
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 80 ounce shirataki noodles
- 2 1/2 cup Brussels sprouts shredded
- 10 clove garlic
- 10 ounce vegan cream cheese
- 10 tablespoon extra virgin olive oil
- 10 tablespoon nutritional yeast
- 1 teaspoon Kosher salt more or less to taste
- 1/3 teaspoon freshly ground black pepper more or less to taste
Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Food Processor, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in a saute pan over medium heat until heated through.
Nutrition
Calories: 289kcal | Carbohydrates: 13g | Protein: 9g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 349mg | Potassium: 249mg | Fiber: 5g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 20mg | Calcium: 34mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Side of Plain Pasta
Rated 5 out of 5 based on 15 customer ratings
Added meal time : 0h 18.2m
Do you have allergies or special requests?
Side of Plain Pasta
Rated 5 out of 5 based on 15 customer ratings
$0.00 Cooking Fee
Serving Size: 1.5 cups of cooked pasta
When all you need is a simple side to go with any of our delicious main dishes!
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
- Drain and cool.
Cook Times
Active Prep2
Hands-On Cook0
Hands-Off Cook12
Passive0
Total Time14 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1 tablespoon Kosher salt
- 20 ounce dry pasta
Cooking Tools Required
Colander, Mixing spoon, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat to desired temperature in the microwave.
Nutrition
Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg | Phosphorus: 107mg
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Salads
Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette
Rated 5 out of 5 based on 10 customer ratings
Added meal time : 0h 26m
Do you have allergies or special requests?
Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 10 customer ratings
$0.00 Cooking Fee
Serving Size: 3 ounces
This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, cheese, and onion in this salad.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.
To make the dressing:
- In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
- To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
- Top salad with pecans, red onion, fruit, and blue cheese.
Cook Times
Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 12 cup mixed greens about 2 pounds for 10 servings
- 1 1/2 cup pecan halves toasted
- 1 red onion thinly sliced
- 8 ounce blue cheese crumbled
Fruit toppings (optional):
- 2 apple sliced apple or pear, or segmented orange
For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):
- ¼ cup balsamic vinegar
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup extra virgin olive oil
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, WhiskReheating/Serving Instructions
Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 162kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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