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Based on your dietary preferences, we suggest the following
Main Dishes
Tofu Bibimbap
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Added meal time : 1h 5m
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Tofu Bibimbap
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
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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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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Roast Beef Tenderloin with Red Wine Sauce
Rated 4.8 out of 5 based on 87 customer ratings
(18 customer reviews)
Added meal time : 1h 18m
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Roast Beef Tenderloin with Red Wine Sauce
Recipe adapted from:
Rated 4.8 out of 5 based on 87 customer ratings
(18 customer reviews)
$0.00 Cooking Fee
Serving Size: 6.5 oz
This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!
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Instructions
- Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
- Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
- Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
- Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
- Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
- Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.
Cook Times
Active Prep10
Hands-On Cook20
Hands-Off Cook30
Passive0
Total Time1 hour hour
Recipe Serving Size10
Ingredients
Ingredients
- 8 tablespoon European style unsalted butter divided
- 3 shallot ½ cup finely chopped from 2-3 large shallots
- 1 ¼ cup Cabernet Sauvignon
- 3 cup beef broth
- 6 sprig fresh thyme
- 2 ¼ teaspoon Kosher salt divided
- â…™ teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 tablespoon all-purpose flour
- 4 pound center-cut Prime beef tenderloin roast
- 1 teaspoon freshly ground black pepper
- 2 tablespoon avocado oil or any high heat cooking oil you prefer
For deglazing the pan:
- ¼ cup beef broth
Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp KnivesNutrition
Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg
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Low Carb Vegan Collard Green Burrito
Rated 0 out of 5
Added meal time : 0h 39m
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Low Carb Vegan Collard Green Burrito
Recipe adapted from:
Rated 0 out of 5
Serving Size: 1 burrito
This seasoned vegan "meat" (mushroom and walnuts) burrito is wrapped in collard greens and stuffed with vegan cheese, avocado, and pico de gallo, for a lower carb, vegan option alternative to a traditional burrito.
https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/
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https://fitmencook.com/low-carb-collard-green-burritos-turkey-vegan/
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Instructions
- Wash the collard greens then remove the bottom stem. Flip the leaf over to show the protruding spine of the collard green. Carefully run your knife along the backside to trim/shave the large stem which will make it easier to roll without breaking. Repeat for the leaves. Bring a large pot of water to a boil. Add the leaves and parboil for 20 seconds to 1 minute, or until the leaf turns vibrant green and the large part of the stem is a bit more bendable. IMMEDIATELY place the leaves in a large bowl of ice water to preserve the green color AND to stop the leaves from cooking.
- Add the walnuts, mushrooms and garlic to a blender or food processor. Pulse blend to create a meaty mince-like texture.
- Place a skillet on medium high heat. Once hot, add olive oil and onions and sauté until the onions turn brown and translucent, about 5 to 7 minutes. Add the veggie meat and chop it up while it cooks. Then add the green chili, lime juice, and chili powder. Season to taste with sea salt & pepper and cook for about 5 – 7 minutes. Set aside once finished.
- Stack 2 leaves on a plate or cutting board. Pat them dry with a paper towel. Then add the veggie meat, pico de gallo and avocado. Fold in the sides and roll it up. Repeat for remaining burritos.
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 20 collard green leaves
- 2 1/2 tablespoon extra virgin olive oil
- 1 white onion large, sliced
- 2 1/2 cup walnuts
- 5 cup portobello mushroom roughly chopped
- 3 clove garlic
- 4 tablespoon green chile diced
- 5 teaspoon chili powder
- 1/2 teaspoon Kosher salt more or less to taste or preference
- 1/2 teaspoon freshly ground black pepper
- 20 tablespoon pico de gallo
- 2 avocado large, sliced
- 20 tablespoon shredded vegan cheese
Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through. Wrap may become a bit softer than when originally cooked.
Nutrition
Calories: 417kcal | Carbohydrates: 23g | Protein: 8g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 600mg | Potassium: 564mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2mg
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Side Dishes
Keto Avocados
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 32.5m
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Keto Avocados
Recipe adapted from:
Jen Stone
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 oz
Keto friendly and packed with delicious nutrition!
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Instructions
- Preheat oven to 400 F
- Cut bacon into lardons
- Heat a skillet over medium high heat
- Cook bacon until desired crispness
- Remove from pan and place bacon on paper towels to soak up extra grease
- Quarter cherry tomatoes
- Chiffonade basil
- Halve avocados and remove pits
- Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
- Crack an egg in each hole
- Top with toppings of choice
- Bake for 15 minutes or until desired yolk consistency
- Top with fresh herbs
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 avocado
- 5 strip bacon
- 8 ounce cherry tomato
- 1 tablespoon fresh basil
- 4 ounce shredded mozzarella cheese or your favorite shredded cheese
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 10 egg
Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top StoveReheating/Serving Instructions
Serve hot and enjoy! Not recommended to reheat or freeze
Nutrition
Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg
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Truffled Mashed Potatoes
Rated 5 out of 5 based on 10 customer ratings
Added meal time : 0h 39m
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Truffled Mashed Potatoes
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 10 customer ratings
$0.00 Cooking Fee
Serving Size: 5 ounce
These mashed potatoes are made extra special with the addition of truffle oil, which gives the potatoes and extra rich and earthy flavor.
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Ingredients Scale
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Instructions
- In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
- Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
- Season with Kosher salt and pepper. Stir in the truffle oil to finish.
Notes
You can also use red-skinned potatoes in this recipe.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook20
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
- 1 tablespoon Kosher salt
- 1 cup heavy whipping cream or milk more or less to thin
- 8 tablespoon European style unsalted butter
- 1 teaspoon Kosher salt more or less to taste
- ¼ teaspoon freshly ground black pepper more of less to taste
- 1 tablespoon truffle oil
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Vegetable PeelerReheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.
Nutrition
Calories: 292kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 594mg | Fiber: 3g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg
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Salads
Marinated Veggie Salad
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Added meal time : 0h 39m
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Marinated Veggie Salad
Recipe adapted from:
Mayumi Tavalero
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 2 1/2 cups
This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.
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Ingredients Scale
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Instructions
- Cook lentils according to package directions.
- Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
- Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
- Cover and refrigerate until ready to eat. Toss before serving. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/2 cups.
Mix It Up
Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
edamame.
No Lentils
Serve with chickpeas, chicken or flaked tuna.
Cheese Lover
Add crumbled feta or goat cheese.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 10 tablespoon apple cider vinegar
- 5 tablespoon extra virgin olive oil
- 1 1/4 teaspoon sea salt
- 1 1/4 teaspoon cayenne pepper
- 5 cup broccoli chopped into small florets
- 1 cucumber large, diced
- 2 1/2 cup carrot matchstick
- 3 yellow bell pepper finely sliced
- 10 tablespoon red onion finely sliced
- 2 1/2 cup cherry tomato halved
- 2 1/2 cup mushroom sliced
- 5 cup lentils cooked according to package directions, drained and rinsed
Cooking Tools Required
Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp KnivesNutrition
Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg
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Breakfasts
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