Suggested weekly menu
Based on your dietary preferences, we suggest the following
Main Dishes
Tofu Bibimbap
Rated 0 out of 5
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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Ingredients Scale
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
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Honduran Coconut Rice and Beans
Rated 5 out of 5 based on 5 customer ratings
(1 customer review)
Added meal time : 0h 58.5m
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Honduran Coconut Rice and Beans
Recipe adapted from:
Mayumi Tavalero
Rated 5 out of 5 based on 5 customer ratings
(1 customer review)
$0.00 Cooking Fee
Serving Size: about 1 cup
Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
http://www.ForkandKnifeCreations.com
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http://www.ForkandKnifeCreations.com
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 servings
Instructions
- Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
- Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
- Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
- Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
- Stir in beans and cilantro; let sit 10 minutes before serving.
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook30
Passive0
Total Time45 minutes minutes
Recipe Serving Size10 servings
Ingredients
Ingredients
- 2 tablespoon coconut oil
- 4 clove garlic chopped
- 1/2 cup onion finely chopped
- 1/2 cup bell pepper finely chopped
- 4 cup long grain rice
- 4 cup vegetable stock
- 28 ounce canned full-fat coconut milk
- 2 teaspoon Kosher salt
- 28 ounce canned black beans or red beans, rinsed and drained
- 1/2 cup fresh cilantro chopped
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top StoveReheating/Serving Instructions
Heat, covered in microwave on high power until heated through.
Nutrition
Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Coconut Fish Curry with Broccolini
Rated 0 out of 5
Added meal time : 0h 39m
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Coconut Fish Curry with Broccolini
Recipe adapted from:
Rated 0 out of 5
$0.00 Cooking Fee
Serving Size: 3.5 oz cooked fish + 4 oz curry sauce
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or sautéed bok choy or aromatic jeera rice or sauted cauliflower rice.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
- Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
- Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
- Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
- Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with steamed broccoli.
- Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 3 pound cod fillet or pollock or other white fish
- 2 teaspoon mustard seeds
- 4 teaspoon ghee or butter or avocado oil
- 27 ounce canned full-fat coconut milk
- 2 teaspoon tamari sauce gluten-free soy
- 3 lime
- 1 teaspoon maple syrup to taste
- 26 ounce broccolini
FOR THE SPICE PASTE
- 3 teaspoon ground turmeric
- 2 teaspoon ground cumin
- 2 onion large halved
- 2 fresh red chili double if you want more kick
- 4 clove garlic
- 2 ½ inch fresh ginger piece
- 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
- 2 tablespoon water
Cooking Tools Required
Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp KnivesReheating/Serving Instructions
This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.
Nutrition
Calories: 339kcal | Carbohydrates: 13g | Protein: 29g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 178mg | Potassium: 871mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 110mg | 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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Side Dishes
Turmeric Rice
Rated 4.7 out of 5 based on 33 customer ratings
(7 customer reviews)
Added meal time : 0h 39m
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Turmeric Rice
Recipe adapted from:
Jenn Tidwell
Rated 4.7 out of 5 based on 33 customer ratings
(7 customer reviews)
$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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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Heat oil in a large pan, then add the onion and cook until soft, but not brown.
- Stir in the garlic and cook for another minute.
- Add the turmeric, cumin, all the spices, and rice, and combine well.
- 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
- 2 tablespoon coconut oil
- 1 tablespoon avocado oil
- 1/2 cup onion diced
- 4 clove garlic minced
- 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: 208kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 19mg | 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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Salads
Cucumber Salad
Rated 0 out of 5
Added meal time : 1h 18m
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Cucumber Salad
Recipe adapted from:
Jun Cai
Rated 0 out of 5
$0.00 Cooking Fee
This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
- Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
- Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.
Cook Times
Active Prep20
Hands-On Cook15
Hands-Off Cook15
Passive10
Total Time1 hour hour
Recipe Serving Size6
Ingredients
Ingredients
- 6 each English cucumber
- 2 tablespoon Kosher salt
- 1 tablespoon chicken bouillon powder
- 3 tablespoon avocado oil
- 4 each dry red chili crushed
- 8 stalk green onion sliced
- 8 clove garlic finely chopped
- 2 tablespoon fresh ginger finely chopped
Cooking Tools Required
Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable PeelerNutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | 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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