Showing 421–440 of 559 resultsSorted by popularity

• 

  Add to my favorites

  Mexican Street Tacos-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mexican Street Tacos-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLow FODMAPNut FreeRefined Sugar Free

  These delicious mini tacos are made without onions or garlic and sub fresh sliced radishes for a spicy kick. Plus they're gluten-free!

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Mexican Street Tacos-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1/3 of the oil, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with radishes, cilantro and lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 3 1/2 tablespoon gluten free soy sauce
  • 3 1/2 tablespoon lime juice
  • 3 tablespoon avocado oil divided
  • 3 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon dry oregano

  For the tacos:

  • 2 1/2 pound skirt steak cut into 1/2-inch pieces
  • 20 mini corn tortillas warmed
  • 1 bunch radish thinly sliced
  • 3/4 cup fresh cilantro chopped fresh
  • 2 lime cut into wedges

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

  Nutrition

  Calories: 338kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 465mg | Potassium: 502mg | Fiber: 4g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Kale and Lemon Chicken-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Kale and Lemon Chicken-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 oz

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbPaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.

  Based on Palero running momma food blog

  Kale and Lemon Chicken-Low FODMAP quantity

  • 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. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 piece bone-in skin-on chicken thigh
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 ¼ teaspoon dry oregano
  • 1 ¼ teaspoon paprika
  • 4 tablespoon avocado oil or ghee
  • 1 ¼ cup low sodium chicken stock
  • 7 ounce canned full-fat coconut milk full fat or coconut cream
  • 2 ½ tablespoon nutritional yeast optional for flavor
  • 1 tablespoon lemon zest for 10 servings, use one lemon
  • 2 ½ tablespoon fresh lemon juice
  • 5 cup kale chopped
  • ¼ teaspoon dry thyme
  • ¼ teaspoon ground sage
  • 1 tablespoon lemon zest Additional lemons and lemon zest for garnish

  Cooking Tools Required

  Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

  Nutrition

  Calories: 438kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 545mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Salmon Piccata with Spinach-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Salmon Piccata with Spinach-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePostpartumRefined Sugar FreeSoy Free

  Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.

  http://Mealplannerpro

  Salmon Piccata with Spinach-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  http://Mealplannerpro

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat skillet to medium high heat and add in olive oil
  • Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
  • Drain any excess oil and add in half of the butter. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
  • Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
  • Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

  Cook Times

  Active Prep4

  Hands-On Cook5

  Hands-Off Cook16

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
  • 32 ounce fresh spinach
  • 2 lemon juiced and zested
  • 3 tablespoon capers
  • 2 tablespoon Italian parsley chopped
  • 2 tablespoon butter or ghee
  • 2 tablespoon white wine optional, can sub veg stock
  • 2 tablespoon extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste, go lighter on the salt since capers are salty.
  • 1 lemon sliced, optional

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

  Nutrition

  Calories: 264kcal | Carbohydrates: 4g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1190mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 30mg | Calcium: 110mg | Iron: 4mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  An Le

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cooked

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

  Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly quantity

  • 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

  • Wash basmati and wild rice together until the water runs as clear as possible
  • Add lentils
  • In a pot, add water up to 1/2 inch above rice and lentil level
  • Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
  • In a saute pan, add ghee and caramelize shallots
  • Add shallots to rice and lentil mix, and mix thoroughly

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 cup brown basmati rice
  • 3/4 cup wild rice
  • 3/4 cup dry lentil
  • 3/4 cup shallot sliced
  • 1 tablespoon ghee olive oil, or coconut oil

  Cooking Tools Required

  Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Mexican Black Beans-Diabetes Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mexican Black Beans-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These Mexican Black Beans are a go-to side dish for Taco Tuesday, great with enchiladas or other Mexican dishes. They are packed with protein and are SO good!

  Mexican Black Beans-Diabetes Friendly quantity

  • 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

  • Heat sauce pot and add oil. Sauté onion and garlic 3-4 minutes until fragrant and onions are transparent.
  • Add the undrained black beans and spices, stir well and bring to boil.
  • Turn heat down after boil and let simmer 10 minutes. Stir often and adjust seasoning to your liking.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 30 ounce canned black beans do not drain
  • 1 cup onion chopped
  • 8 clove garlic
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1 tablespoon ground cumin adjust to taste
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Measuring cups and spoons, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  To serve: serve hot and garnish with fresh, diced onion and cilantro. To reheat; warm beans over medium heat until heated through.when pot is empty, soak pot in water.this will make it easy to clean the pot. Black beans are not forgiving when dry.

  Nutrition

  Calories: 102kcal | Carbohydrates: 17g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 445mg | Potassium: 312mg | Fiber: 6g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Red Lentil Dahl-Diabetes Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Red Lentil Dahl-Diabetes Friendly

  Add to my favorites

  Recipe adapted from:

  Kate Hackworthy

  Rated 0 out of 5

  $0.00 Cooking Fee

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeVeganVegetarian

  This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.

  https://veggiedesserts.com/red-lentil-dahl/

  Red Lentil Dahl-Diabetes Friendly quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://veggiedesserts.com/red-lentil-dahl/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
  • If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
  • Stir in lemon juice and spinach until it wilts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil
  • 3 cup onion diced, about 3 medium
  • 6 clove garlic finely chopped
  • 2 tablespoon fresh ginger peeled and grated
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • 1 1/2 tablespoon ground turmeric
  • 2 teaspoon garam masala
  • 1 1/2 cup dry lentil
  • 28 ounce canned diced tomatoes
  • 28 ounce canned lite coconut milk
  • 3 cup vegetable stock
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 tablespoon fresh lemon juice
  • 4 cup fresh spinach

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Mojito (non-alcoholic) Watermelon and Cucumber Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mojito (non-alcoholic) Watermelon and Cucumber Salad

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  This refreshing salad is a summertime family favorite!

  Mojito (non-alcoholic) Watermelon and Cucumber Salad quantity

  • 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

  • Place watermelon and cucumber in a large bowl; set aside. In a blender, combine remaining ingredients, blending until smooth. Pour dressing over watermelon and cucumber. Toss gently until evenly coated. Refrigerate until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup watermelon 1-inch dice
  • 2 cucumber large, peeled and seeded, 1-inch dice

  For the dressing:

  • ½ cup fresh mint loosely packed
  • 3 lime juiced
  • 1/3 cup granulated sugar more or less to taste
  • 1 teaspoon Kosher salt
  • ¼ cup warm water

  Optional:

  • 1/3 cup pine nuts chopped
  • 1/3 cup feta cheese crumbled

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 315mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1036IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Cabbage & Tomato Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Cabbage & Tomato Soup

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  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

  Cabbage & Tomato Soup quantity

  • 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

  • Add the water to a large pot over medium-high heat. Add the onion, celery, carrot, and garlic and cook for about five minutes until the onions begin to soften. Stir in the salt and Italian seasoning and continue to cook for another one to two minutes.
  • Stir in the tomatoes and cabbage, then add the broth.
  • Bring the soup to a gentle boil, then reduce heat slightly and simmer for 20 to 25 minutes or until the vegetables are tender. Season the soup with additional salt if needed. Divide between bowls and enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook7

  Hands-Off Cook25

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 cup water
  • 2 yellow onion large, chopped
  • 3 stalk celery chopped
  • 2 carrot large, peeled and chopped
  • 5 clove garlic minced
  • 1.5 teaspoon sea salt more or less to taste
  • 5 teaspoon Italian seasoning
  • 30 ounce canned diced tomatoes drained
  • 7 1/2 cup green cabbage chopped or sliced
  • 15 cup vegetable broth

  Cooking Tools Required

  Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Peeler, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 66kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1910mg | Potassium: 370mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3011IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 2mg | Phosphorus: 47mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Cream of Celery Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cream of Celery Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.

  Cream of Celery Soup quantity

  • 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

  • Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
  • Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
  • Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
  • Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large, diced
  • 2 leek medium, sliced (white and light green parts only)
  • 2 bunch celery large, chopped
  • 4 clove garlic minced
  • 8 cup chicken stock
  • 2 teaspoon fresh thyme
  • 4 tablespoon Italian parsley chopped
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup heavy cream

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through.

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 761mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Mexican Style Ground Turkey

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Style Ground Turkey

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbReduced FatSoy Free

  Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

  Mexican Style Ground Turkey quantity

  • 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

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep3

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil optional
  • 3 pound 99% lean ground turkey
  • 1 yellow onion finely diced
  • 2 teaspoon Kosher salt more or less to taste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

  Add to my favorites

  Recipe adapted from:

  Hamama Team

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten Free

  With our NEW garlic greens you can enjoy your favorite fish topped with this flavorful garlic greens chimichurri sauce! Note: This recipe requires 2 cast iron skillets for 6-10 servings.

  Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice quantity

  • 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

  For the Chimichurri sauce:

  • Toast the cumin seeds in a dry pan for about a minute, stirring until fragrant. Set aside once done.
  • Take the cumin seeds, fresh oregano, parsley, cilantro, vinegar, oil, salt and pepper to your food processor and blend until smooth.
  • Set aside at room temperature until you are ready to use.

  For the rest of the dish:

  • Prepare your rice. (follow directions on the package)
  • While your rice cooks, put the broiler on low. In a cast iron skillet, add olive oil and on medium high heat, cook your fish for 5 minutes on both sides.
  • When your fish is done cooking on the stove, add your vegan butter, salt and pepper to the top of the fish and place your fish, skillet and all in the oven for another 5 minutes, until lightly browned on top.
  • When all is ready, add your rice to a plate, then your fish and top it all off with your garlic greens chimichurri.
  • Garnish with cilantro microgreens, extra garlic greens and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound Chilean sea bass fillet 1 filet per serving
  • 8 tablespoon Hamama extra virgin olive oil
  • 1 cup vegan butter can sub regular butter
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 cup Basmati rice cooked according to package directions

  For garnish:

  • 1 cup garlic greens and cilantro microgreens

  For the Chimichurri sauce:

  • 32 garlic greens roughly chopped
  • 2 jalapeno pepper deseeded, use half if you don’t want it too hot
  • 2 cup fresh cilantro
  • 2 cup Italian parsley
  • 2 cup fresh oregano leaves only
  • 1/2 cup red wine vinegar
  • 3/4 cup Hamama extra virgin olive oil
  • 2 teaspoon cumin seeds
  • 2 teaspoon Kosher salt
  • 2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 404kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1092mg | Potassium: 310mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2291IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 5mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Soba Noodles with Crunchy Veggies and Caramelized Tempeh

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Soba Noodles with Crunchy Veggies and Caramelized Tempeh

  Add to my favorites

  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Soba Noodles with Crunchy Veggies and Caramelized Tempeh quantity

  • 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

  • Cook the noodles as instructed on the package.
  • Clean veggies and prep them. Cut the tempeh into slices or quarter inch strips
  • Heat up a wok, add 1/2 of the coconut oil and 1/2 of the sesame oil. Add the tempeh and cook for 1 minute. Add the maple syrup and cook on both sides until golden brown. Set aside.
  • In the same wok add the rest of the coconut oil and the sesame oil, garlic, chili, tamari and veggies and stir fry for 3 minutes. Add the caramelized tempeh, noodles, lemon juice and mix everything.
  • Serve with sprinkle sesame seeds on top.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 11 ounce snow pea
  • 21 ounce carrot peel entire veggie to ribbons
  • 20 ounce bok choy Rinse and cut off the bottom then cut in to 1/2 inch strips
  • 6 ounce zucchini peel entire veggie to ribbons
  • 20 ounce tempeh cut into slices or quarter inch strips
  • 10 clove garlic
  • 10 tablespoon coconut oil
  • 10 tablespoon sesame oil
  • 10 tablespoon tamari sauce
  • 10 tablespoon pure maple syrup
  • 10 tablespoon lime juice
  • 5 teaspoon crushed red pepper
  • 5 teaspoon black sesame seeds
  • 11 ounce soba noodle

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler, Wok

  Reheating/Serving Instructions

  Heat in a sauté pan over medium heat until heated through.

  Nutrition

  Calories: 589kcal | Carbohydrates: 56g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Sodium: 1356mg | Potassium: 923mg | Fiber: 4g | Sugar: 17g | Vitamin A: 13206IU | Vitamin C: 59mg | Calcium: 216mg | Iron: 5mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Yakisoba Spaghetti Squash

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

  Yakisoba Spaghetti Squash quantity

  • 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 people

  Instructions

  • Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
  • Use a fork and scrape the flesh into strings.
  • In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
  • Add shiitake mushrooms and cook for another 2 minutes
  • Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 5 pound spaghetti squash 1 large squash
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

  Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Frozen Blueberry Bites

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Frozen Blueberry Bites

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fun frozen bites make for a delicious and nutritious snack!

  Frozen Blueberry Bites quantity

  • 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

  • Place a single berry on a toothpick and dip in yogurt.
  • Place single-layered on a parchment lined cookie sheet.
  • Freeze for 45 minutes or until blueberry is fully frozen.
  • Eat immediately or store in an airtight container in the freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive35

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 cup blueberries
  • 1 cup plain Greek yogurt
  • toothpicks for dipping blueberries

  Cooking Tools Required

  Baking sheet, parchment paper

  Reheating/Serving Instructions

  Make sure to freeze blueberries individually before placing together in freezer bag.

  Nutrition

  Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Tomato Basil Frittata

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Tomato Basil Frittata

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Baked in a cast iron pan, this frittata is made using fresh spinach, tomatoes, avocado, and basil for outstanding taste and nutrition, as well as presentation!

  Tomato Basil Frittata quantity

  • 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

  Instructions

  • Preheat oven to 400 degrees F. Heat a cast iron skillet (or oven-proof pan) over medium heat.
  • In a large bowl whisk together the eggs, salt, pepper, half the basil, and half of the water.
  • Heat oil in the cast iron skillet and add the spinach. Season with a pinch of salt and a pinch of pepper,
  • Once spinach has wilted, spread it out evenly in the pan and pour in the eggs. Set the tomato slices on top on the eggs. Turn heat down to low and let cook for 1-2 minutes, until the eggs begin to set.
  • Transfer the pan to the oven and bake until the eggs are fully set, 8-10 minutes.
  • Remove frittata from the oven and top with sliced avocado and remaining basil.

  Cook Times

  Active Prep10

  Hands-On Cook3

  Hands-Off Cook8

  Passive0

  Total Time21 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 12 egg large
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper freshly ground
  • 1 tablespoon water
  • 1 tablespoon avocado oil or coconut oil
  • 1½ cup fresh spinach or chopped kale, packed
  • 3 teaspoon fresh basil chopped
  • 1 tomato large, thinly sliced
  • 1 avocado large, sliced

  Cooking Tools Required

  Cutting board, Mixing bowls, Oven-proof pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat in the microwave on medium-low power until heated through.

  Nutrition

  Calories: 206kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1402IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

  Add to my favorites

  Recipe adapted from:

  Chloe Coscarelli

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese quantity

  • 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

  For the optional almond Parmesan topping:

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  • Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

  For the optional shiitake bacon topping:

  • Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

  For the mac ’n’ cheese:

  • Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
  • In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
  • Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
  • Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the optional almond parmesan topping:

  • 1 cup almonds sliced
  • 1 teaspoon Kosher salt

  For the optional shiitake bacon topping:

  • 7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  For the mac 'n' cheese:

  • 4 teaspoon Kosher salt
  • 2 pound elbow macaroni or similar shape such as cavatappi
  • 6 tablespoon extra virgin olive oil
  • 2/3 cup all purpose flour
  • 2 each sweet potato peeled and cut into 1-2 inch chunks
  • 1 teaspoon Kosher salt
  • 7 cup unsweetened almond milk or soy milk
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon low-sodium soy sauce
  • 1 each lime juiced
  • 4 teaspoon fresh rosemary chopped

  Cooking Tools Required

  Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Spanish Spiced Chicken with Lemon Sauce and Romesco Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Spanish Spiced Chicken with Lemon Sauce and Romesco Rice

  Add to my favorites

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast and 1/2 a cup of rice

  Egg FreeRefined Sugar FreeSoy Free

  This delicious Spanish style chicken is served with Romesco rice. Romesco sauce is a classic Spanish sauce typically made with roasted peppers, tomatoes, onions, and almonds.

  Spanish Spiced Chicken with Lemon Sauce and Romesco Rice quantity

  • 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

  • Place two oven racks in the upper and lower thirds of the oven. Pre-heat oven to 450 degrees.
  • Line 2 sheet pans with parchment paper.
  • Place butter in a large microwave-safe bowl and melt in the microwave. Whisk in the remaining ingredients through to the mustard.
  • On a large platter or sheet pan, combine the bread crumbs and the Romano cheese.
  • Dip each chicken breast in the butter mixture and then in the bread crumb mixture. Place half the chicken breasts evenly spaced on each of the baking sheets. Place in oven and roast for 20 minutes or until coating is browned and the internal temperature registers 165 degrees. Switch baking sheet positions halfway through cooking time.
  • Meanwhile, melt the butter in a medium saute pan with a lid, over medium heat. Add the rice and saute for 1 minute. Add the water and the salt. Bring to a boil, reduce to low, cover and cook 12-14 minutes. Remove from heat, fluff with a fork, and stir in the Romesco sauce.
  • Meanwhile, in a small bowl whisk the mayonnaise with the lemon zest and the lemon juice. Season with Kosher salt and pepper. Drizzle sauce over chicken.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the butter dipping mixture:

  • 8 tablespoon unsalted butter
  • 2 teaspoon smoked paprika
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoon Dijon mustard
  • 2 ½ cup panko breadcrumbs
  • ½ cup Romano cheese grated
  • 4 pound boneless skinless chicken breast for 10 servings about 10 medium

  For the rice:

  • 2 tablespoon unsalted butter
  • 2 cup jasmine white rice
  • ½ teaspoon Kosher salt
  • 3 ½ cup water
  • ½ cup Romesco sauce usually found in condiment section of store
  • ½ cup mayonnaise
  • 1 lemon zested and juiced

  Cooking Tools Required

  Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered on medium-high heat until heated through.

  Nutrition

  Calories: 532kcal | Carbohydrates: 43g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1094mg | Potassium: 571mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Vegan French Onion Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan French Onion Soup

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Refined Sugar FreeVeganVegetarian

  This soup is hearty, comforting, and very tasty. This soup will rock your vegan life!

  Vegan French Onion Soup quantity

  • 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

  Caramelize the onions

  • Heat vegan butter in a large pot over medium heat and melt
  • Add onions and cook 20 minutes until onions are caramelized. Stir every few minutes to avoid burning
  • Once onions are caramelized and soft, add garlic and thyme. Sauté for 1 minute
  • Stir in wine and simmer 5-6 minutes or until the wine is absorbed

  Simmer the soup

  • Add the vegetable broth, tamari or soy sauce, bay leaf, and stir to combine. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for at least 20 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.

  Toast the bread

  • Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.

  Broil the topping

  • Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and the cheese (about 1-2 on shredded cheese for each).
  • Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
  • Remove from the oven and serve immediately while the soup is hot and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon vegan butter
  • 8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
  • 10 clove garlic minced
  • 1 ¼ cup red wine White wine can be used or balsamic vinegar 2-3 tablespoons
  • 12 cup vegetable broth
  • 3 teaspoon fresh thyme or 1 teaspoon dried
  • 4 bay leaf
  • 1.5 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ tablespoon tamari sauce
  • 1 baguette or bread of choice
  • 12 ounce vegan cheese grated or sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. To reheat: keep soup separate from bread and cheese. Reheat soup to 165 F and follow instructions in recipe to prepare bread and cheese. Enjoy!

  Nutrition

  Calories: 408kcal | Carbohydrates: 60g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 2284mg | Potassium: 628mg | Fiber: 8g | Sugar: 19g | Vitamin A: 908IU | Vitamin C: 29mg | Calcium: 146mg | Iron: 2mg | Phosphorus: 147mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Mediterranean Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Mediterranean Salad

  Add to my favorites

  Recipe adapted from:

  Olivia Ribas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this delicious Mediterranean salad made with cherry tomatoes, cucumbers, bell peppers, sun-dried tomatoes, and red onions. It's a great option for a summer lunch!

  https://www.primaverakitchen.com/easy-mediterranean-salad/#wprm-recipe-container-26632

  Mediterranean Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.primaverakitchen.com/easy-mediterranean-salad/#wprm-recipe-container-26632

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • In a large bowl, toss together the cherry tomatoes, yellow bell pepper, red onions, black olives, cucumber, feta cheese, and sun-dried tomatoes.
  • In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.
  • Pour the dressing over the salad mixture, and toss. Top with fresh parsley

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup cherry tomato diced
  • 3 yellow bell pepper diced
  • 2.5 cup red onion sliced
  • 1.25 cup canned pitted black olives sliced
  • 3 medium cucumber diced
  • 8 tablespoon sun-dried tomatoes in olive oil julienne cut

  Optional (exclude for Paleo, Whole 30, Vegan)

  • 8 tablespoon feta cheese crumbled

  Dressing:

  • 8 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 3 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Garnish:

  • 3 tablespoon fresh parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 223kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 12mg | Sodium: 669mg | Potassium: 588mg | Fiber: 3g | Sugar: 7g | Vitamin A: 762IU | Vitamin C: 94mg | Calcium: 118mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

  Add to cart
• 

  Add to my favorites

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces per dish

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a heart-healthy salad that uses quinoa as a base, with cucumbers, tomatoes, and olives, and second, quinoa stuffed peppers with beans and vegetables that offers a significant fiber boost, helping with blood sugar management.

  Quinoa Greek Salad and Quinoa Stuffed Bell Peppers quantity

  • 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. 8

  Instructions

  For the salad:

  • Cook the quinoa:
  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes, or until the quinoa is cooked and water is absorbed.
  • Once cooked, fluff the quinoa with a fork and set aside to cool.
  • Prepare the vegetables:
  • While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
  • Slice the olives and crumble the feta cheese (if using).
  • Make the dressing:
  • In a small bowl, combine the olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Whisk together until well combined.
  • Assemble the salad:
  • In a large mixing bowl, add the cooked and cooled quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese. Pour the dressing over the salad and toss gently to combine.
  • Serve:
  • Divide the salad into 4 servings and enjoy immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

  For the bell peppers

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
  • Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
  • Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
  • Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
  • Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Salad:

  • 1 cup quinoa
  • 2 cup water
  • 1 each medium cucumber diced
  • 1 cup cherry tomato halved
  • 1/2 whole red onion thinly sliced
  • 1/2 cup pitted Kalamata olives
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon freshly ground black pepper

  For the Bell Peppers:

  • 4 piece large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cup water
  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup frozen corn kernels
  • 15 ounce canned diced tomatoes drained
  • 1/4 cup red onion finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 45g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 554mg | Potassium: 722mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2201IU | Vitamin C: 89mg | Calcium: 102mg | Iron: 4mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart