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
Do you have allergies or special requests?
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
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242
Cook Tools and Details
Print Recipe
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.
Parmesan Garlic Chicken Wings
Rated 3 out of 5 based on 3 customer ratings
Added meal time : 1h 5m
Do you have allergies or special requests?
Parmesan Garlic Chicken Wings
Recipe adapted from:
Mayumi Tavalero
Rated 3 out of 5 based on 3 customer ratings
$0.00 Cooking Fee
Serving Size: 9 wings
These chicken wings are perfect for those that don't care for the standard heavy-coated sauced wings. Instead these wings rely on garlic, Parmesan cheese, and a touch of red pepper flakes for a Mediterranean take on an American favorite. Note: This recipe requires 2 baking sheets for 7-10 servings.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 425 degrees with oven racks set in upper and lower positions.
- Pat the wings dry with paper towels and place in a large bowl. Add salt, pepper, and avocado oil, tossing well to combine. Place wings on 2 parchment lined baking sheets. Bake for 40 minutes, turning once half way through baking time.
- Meanwhile heat olive oil and butter in a small saute pan over medium heat and when hot add the garlic. Saute for a minute or until the garlic is golden. Add the red pepper flakes and saute an additional 30 seconds. Pour mixture into a large bowl. Add the chopped parsley and the parmesan cheese.
- Remove wings from oven and place in bowl with garlic and parsley. Toss wings to coat evenly. Plate and garnish with additional parmesan cheese if desired.
Cook Times
Active Prep5
Hands-On Cook5
Hands-Off Cook40
Passive0
Total Time50 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 pound chicken wing drumettes and wing tips
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon avocado oil
For coating:
- 2 tablespoon extra virgin olive oil
- 2 tablespoon butter
- 8 clove garlic minced
- ¼ teaspoon crushed red pepper
- 2 tablespoon Italian parsley chopped
- ½ cup Parmesan cheese grated
Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Oven, parchment paper, Sharp KnivesReheating/Serving Instructions
Heat wings in 350 degree oven for 15 minutes.
Nutrition
Calories: 311kcal | Carbohydrates: 1g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 638mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Chicken Piccata
Rated 4.9 out of 5 based on 73 customer ratings
(15 customer reviews)
Added meal time : 0h 39m
Do you have allergies or special requests?
Chicken Piccata
Recipe adapted from:
Mayumi Tavalero
Rated 4.9 out of 5 based on 73 customer ratings
(15 customer reviews)
$0.00 Cooking Fee
Serving Size: 6 ounce
You'll love the tart, rich taste of this Chicken Picatta. Serve with pasta or mashed potatoes with a side of steamed broccoli.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 6 servings
Instructions
- Cut the chicken breasts in half horizontally. Put each piece between two sheets of plastic wrap and pound them to 3/8 inch thick.
- Season cutlets with salt, pepper, and thyme; Lightly dredge chicken in flour, shaking off excess.
- Heat a large sauté pan(s) to medium-high and add half the olive oil. Place cutlets in pan and cook for about 3 minutes per side until nicely browned, working in batches and adding more oil if necessary Remove chicken from pan(s) and reserve to a plate. Return sauté pan(s), unwashed to heat.
- Add the chicken stock, lemon juice, and capers to the pan. Using a wooden spatula scrape up the browned bits. Add any accumulated juices from the reserved plate of chicken to the pan, then precede to reduce the sauce by half.
- Remove pan(s) from heat and whisk in the cold butter and parsley. Return chicken to pan and turn to coat with sauce. Serve on a platter family style or plate.
Cook Times
Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes minutes
Recipe Serving Size6 servings
Ingredients
Ingredients
- 3 pound boneless skinless chicken breast
- 1 1/2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dry thyme
- ½ cup all-purpose flour
- 4 tablespoon extra virgin olive oil divided
- ½ cup chicken stock
- 2 tablespoon fresh lemon juice
- 1 1/2 tablespoon capers drained
- 4 tablespoon butter very cold
- 1 tablespoon Italian parsley chopped
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top StoveReheating/Serving Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 172kcal | Carbohydrates: 5g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 228mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Previous picks
Next picks
Add a custom main dish
Add a main dish
Side Dishes
Simply the Best Brussels Sprouts
Rated 3 out of 5 based on 9 customer ratings
Added meal time : 0h 32.5m
Do you have allergies or special requests?
Simply the Best Brussels Sprouts
Recipe adapted from:
Customer
Rated 3 out of 5 based on 9 customer ratings
$0.00 Cooking Fee
Serving Size: 3 ounces
These Brussels Sprouts are simply braised with just a touch of lemon and salt.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Pour half the olive oil onto a large pan. Place the Brussels sprouts with the cut side facing down. Sprinkle with salt and additional olive oil. Turn the burner to medium-high heat.
- After 2-4 minutes, check if the bottom has browned nicely, if so add the water and cover the pan; cook for 4 minutes or until they soften a bit.
- Remove lid and cook until almost all the water has evaporated. Add the lemon juice.
- Remove from heat and mix well.
Cook Times
Active Prep10
Hands-On Cook15
Hands-Off Cook0
Passive0
Recipe Serving Size10
Ingredients
Ingredients
- 2 pound Brussels sprouts base trimmed, and halved lengthwise
- extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 lemon juiced
- 1/2 cup water
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Sharp Knives, Top Stove, Wooden SpatulaReheating/Serving Instructions
Heat in microwave on medium power until heated through.
Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 368mg | Fiber: 4g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
The Best Mashed Potatoes
Rated 4.8 out of 5 based on 62 customer ratings
(13 customer reviews)
Added meal time : 0h 39m
Do you have allergies or special requests?
The Best Mashed Potatoes
Recipe adapted from:
Mayumi Tavalero
Rated 4.8 out of 5 based on 62 customer ratings
(13 customer reviews)
$0.00 Cooking Fee
Serving Size: 5 ounce
There's a reason these are the best mashed potatoes ever. It's because they are made from scratch using real dairy and buttery Yukon gold potatoes.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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.
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 unsalted butter
- 1 teaspoon Kosher salt more or less to taste
- ¼ teaspoon freshly ground black pepper optional, more of less to taste
Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Vegetable PeelerReheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.
Nutrition
Calories: 267kcal | Carbohydrates: 24g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 591mg | Fiber: 3g | Sugar: 1g | Vitamin A: 630IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Previous picks
Next picks
Add a custom side dish
Add a side dish
Salads
Panzanella Salad
Rated 0 out of 5
(0 customer reviews)
Added meal time : 0h 39m
Do you have allergies or special requests?
Panzanella Salad
Recipe adapted from:
Jen Stone
Rated 0 out of 5
(0 customer reviews)
$0.00 Cooking Fee
Serving Size: 8 oz
A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.
- Food Prep
- Cooking
- Storing
- Clean Up
- Shopping List Email
- Ingredients
- Serving
Cook Tools and Details
Print Recipe
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 350 F
- Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
- Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
- In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
- Remove colander with tomatoes from the tomato juice and place the colander in the sink.
- Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
- Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
- Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.
Cook Times
Active Prep15
Hands-On Cook0
Hands-Off Cook15
Passive0
Total Time30 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
- 4 ½ pound tomato preferably heirloom, cut into bite size pieces
- 1 English cucumber sliced
- 4 teaspoon Kosher salt plus more for seasoning
- 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
- 1 ¼ cup extra virgin olive oil divided
- 2 shallot minced, or slices of red onion
- 4 clove garlic minced
- 1 teaspoon Dijon mustard
- 4 tablespoon red wine vinegar
- ½ teaspoon freshly ground black pepper or to taste
- 1 cup fresh basil roughly chopped and packed into cup
Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs, WhiskReheating/Serving Instructions
Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.
Nutrition
Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
Previous picks
Next picks
Add a custom salad
Add a salad
Soups
Previous picks
Next picks
Add a custom soup
Add a soup
Breakfasts
Previous picks
Next picks
Add a custom breakfast
Add a breakfast
Snacks
Previous picks
Next picks
Add a custom snack
Add a snack
Desserts
Previous picks
Next picks
Add a custom dessert
Add a dessert
Appetizers
Previous picks
Next picks
Add an custom appetizer
Add an appetizer
Add to your meal
Add any meal
Loading...
Total estimated time: -- : --
Not including groceries
Not including groceries
