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Based on your dietary preferences, we suggest the following
Main Dishes
Chicken Larb (Thai Larb Gai) with Rice
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Added meal time : 1h 16.7m
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Chicken Larb (Thai Larb Gai) with Rice
Recipe adapted from:
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Serving Size: 4 oz larb + 1/2 cup of rice
This Thai dish is made with ground chicken, lime juice, fresh herbs, served with fresh veggies and rice!
https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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https://www.lemonblossoms.com/blog/thai-chicken-larb-salad/
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Instructions
- If serving with rice, cook rice according to package directions.
- In a small bowl mix together the fish sauce, lime juice and sugar. Mix until well combined.
- Heat a wok or large skillet over medium-high heat. Add the oil. When the oil is hot, add the chiles, shallots and garlic and cook stirring constantly for about 1 - 2 minutes or until the shallots become translucent. Don't let the garlic get brown.
- Add the ground chicken and cook, breaking it apart into smaller pieces with a wooden spoon for about 4 to 5 minutes or until the chicken is cooked through and no longer pink.
- Add the onions and green onions and toss for about 1-2 minutes. In this dish the onions and scallions get warmed up but don't get cooked until completely softened. If preferred cook them for about 4 minutes or until soft.
- Stir in the sauce. Toss to combine. NOTE: If using rice flour, sprinkle about a spoonful and toss. Add more if you prefer the mixture a bit thicker.
- Remove from the heat and add the fresh cilantro, mint and basil. Toss and taste. Add additional chilies(or chili flakes) for extra spiciness, additional fish sauce if you want the salad a bit saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need more tartness.
- Serve warm or at room temperature with rice and fresh vegetables, and additional fresh herbs (optional).
Cook Times
Active Prep20
Hands-On Cook9
Hands-Off Cook30
Passive0
Total Time59 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
Larb Sauce
- 1/2 cup fish sauce
- 10 tablespoon freshly squeezed lime juice
- 1/2 cup brown sugar
Larb Gai Mixture
- 1 1/2 tablespoon avocado oil
- 1 Thai chili or serrano chili thinly sliced
- 2 shallot finely chopped
- 7 clove garlic minced
- 3 pound ground chicken
- 3 stalk green onion thinly sliced
- 1 red onion thinly sliced
- 5 tablespoon fresh cilantro chopped
- 1/2 cup fresh mint chopped
- 3 tablespoon Thai basil chopped (optional)
- 1 tablespoon rice flour optional to thicken sauce
To Serve
- 2 cup short grain rice cooked according to package directions
- 1 head leaf lettuce
- 1 cucumber thinly sliced
- 3 carrot julienne
Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, WhiskReheating/Serving Instructions
Heat meat mixture in a saucepan over medium heat or in the microwave on med-high power.
Nutrition
Calories: 438kcal | Carbohydrates: 51g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1020mg | Potassium: 1032mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5583IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Autumn Harvest Plant Based Bowl
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Added meal time : 1h 11.5m
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Autumn Harvest Plant Based Bowl
Recipe adapted from:
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Serving Size: 8 ounces
Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.
www.kaiafitfolsom.com
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www.kaiafitfolsom.com
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Instructions
- Cook quinoa according to package directions.
- Preheat the oven to 350 degrees F
- Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
- Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
- Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!
Cook Times
Active Prep20
Hands-On Cook0
Hands-Off Cook35
Passive0
Total Time55 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
- 31 ounce canned chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 6 sprig fresh thyme
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 6 cup kale stemmed and chopped
- 2 1/2 cup quinoa cooked according to package directions
- 5 tablespoon pure maple syrup
Cooking Tools Required
Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp KnivesReheating/Serving Instructions
Heat in 350 degree oven for 15-20 minutes until heated through.
Nutrition
Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Eat the Rainbow Nori Wraps
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Added meal time : 0h 39m
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Eat the Rainbow Nori Wraps
Recipe adapted from:
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Serving Size: 9 ounces
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Instructions
- Clean veggies and fruits and cut them in slices. Same with the tempeh.
- Mix lime juice, tamari and chili into a small bowl.
- Lay nori sheet on a flat surface, place about a handful of all raw ingredients on top and loosely roll the nori in a cone. These do not need to be tight like sushi.
- Serve together with the sauce.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 11 ounce carrot
- 18 ounce cucumber
- 8 ounce purple cabbage
- 5 1/2 ounce enoki mushroom
- 20 ounce tempeh
- 1 1/4 cup fresh mint
- 2 ounce baby spinach
- 3 1/2 ounce sprouts
- 16 ounce avocado
- 14 ounce mango
- 20 nori sheet
For the sauce:
- 10 tablespoon tamari sauce
- 10 tablespoon lime juice
- 5 teaspoon chili powder
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp KnivesReheating/Serving Instructions
Note: If not eaten immediately and stored in a container, nori will become soft from the moisture from the vegetables.
Nutrition
Calories: 264kcal | Carbohydrates: 26g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 1069mg | Potassium: 965mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7345IU | Vitamin C: 46mg | Calcium: 135mg | Iron: 4mg
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Side Dishes
Vegetarian Parmesan Zucchini Noodles
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Added meal time : 0h 19.5m
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Vegetarian Parmesan Zucchini Noodles
Recipe adapted from:
Jenn Tidwell
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
These 5-ingredient vegan parmesan zucchini noodles are full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.
https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/
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https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Once you’ve spiralized your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
- While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
- Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
- If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
- Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.
Cook Times
Active Prep5
Hands-On Cook10
Hands-Off Cook0
Passive0
Total Time15 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 1 tablespoon sesame oil
- 20 clove garlic smashed
- 5 each zucchini courgette, spiralized
- 10 tablespoon parmesan cheese
- ¼ teaspoon freshly ground black pepper
Optional:
- 1 fresh red chili chopped
Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spiralizer, Top StoveReheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Holiday Roasted Green Beans with Walnuts and Pomegranates
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Added meal time : 0h 32.5m
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Holiday Roasted Green Beans with Walnuts and Pomegranates
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 5 ounces
Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
- Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
- Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook15
Passive0
Total Time25 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound green bean stem ends trimmed
- 3 tablespoon extra virgin olive oil
- 4 clove garlic peeled and sliced into quarters
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 ounce walnuts unsalted, roasted, and chopped
- 4 ounce pomegranate seeds
- 1 teaspoon lemon zest from one lemon
- 2 teaspoon fresh lemon juice from one lemon
Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp KnivesReheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.
Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Salads
Vegan “Tuna” Salad
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Added meal time : 0h 26m
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Vegan “Tuna” Salad
Recipe adapted from:
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$0.00 Cooking Fee
Serving Size: 6 ounces
This vegan "tuna" salad uses chickpeas instead of tuna, plus all the other elements of a great tuna salad such as onions, celery, and of course vegan mayo.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Using a fork, mash the chickpeas in a mixing bowl. Add the remaining ingredients and mix well. Taste and adjust seasonings as needed. Enjoy!
Cook Times
Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 45 ounce canned chickpeas drained
- ¾ cup vegan mayonnaise
- 1 each red onion large finely chopped
- 3 stalk celery diced
- 3 tablespoon fresh lemon juice
- 3 tablespoon nutritional yeast
- 3 tablespoon hemp hearts
- 3 tablespoon coconut aminos
- 1 ½ tablespoon Dijon mustard
- 1 ½ teaspoon apple cider vinegar
- ½ teaspoon sea salt more or less to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
Optional:
- 3 each nori sheet finely chopped
Cooking Tools Required
Can Opener, Colander, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoonNutrition
Calories: 366kcal | Carbohydrates: 40g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Sodium: 359mg | Potassium: 475mg | Fiber: 11g | Sugar: 7g | Vitamin A: 153IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 5mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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