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  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

  $50.50 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $50.50 Cooking Fee

  Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

  Nut FreeSoy FreeVegetarian

  Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.

  *Consuming raw or undercooked eggs may increase your risk of foodborne illness.

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  Make the dough:

  • Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
  • Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
  • Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
  • Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

  Make the pomodoro sauce:

  • Heat olive oil in a medium saucepan over medium heat.  Add onions and saute 5 minutes untiltranslucent.  Add garlic and saute an addition minute.  Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.

  Make the tiramisu:

  • Pour coffee into a 2 cup measuring cup.  Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
  • In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.  Fold in the mascarpone cheese.
  • Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
  • Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
  • Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
  • Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.  Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.  

  Saute the mushrooms:

  • Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.

  Prepare the Caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  To assemble and bake the pizzas:

  • Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
  • Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
  • Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
  • Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.

    Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
  • Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

  Cook Times

  Active Prep162

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 42 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the dough:

  • 2 1/4 cup warm water just above body temperature, about 105 degrees
  • 1 ½ tablespoon granulated yeast
  • 1 tablespoon granulated sugar
  • ¼ cup extra virgin olive oil
  • 1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
  • 6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version

  For the pomodoro sauce:

  • 4 tablespoon extra virgin olive oil
  • 1 cup yellow onion small dice
  • 3 clove garlic minced
  • 28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
  • 4 tablespoon fresh basil chopped

  For the mushroom pizza:

  • 1 tablespoon extra virgin olive oil
  • 2 cup crimini mushrooms or mixed varieties sliced

  For the pepperoni pizza:

  • 2 ounce sliced pepperoni

  For the pizza:

  • 8 tablespoon yellow cornmeal
  • 1 teaspoon Kosher salt
  • 16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
  • 1 bunch fresh basil leaves torn into small pieces
  • 6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
  • ½ teaspoon fine sea salt use your favorite
  • 4 tablespoon Pecorino Romano cheese optional, grated

  FOR THE TIRAMISU:

  • 2 cup brewed coffee cooled
  • 1/2 cup granulated sugar divided
  • 7 ounce lady finger biscuit
  • 8 ounce Mascarpone cheese
  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder

  Optional:

  • 1/4 cup rum or coffee liqueur

  FOR THE CAESAR SALAD:

  • 3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic
  • 5 fillet canned anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 1/2 extra virgin olive oil
  • 1 lemon
  • 1/2 cup Parmesan cheese
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

  Reheating/Serving Instructions

  Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

  Nutrition

  Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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  Meatball Spaghetti Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Meatball Spaghetti Squash

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs and half a spaghetti squash

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  "Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.

  www.kaiafitfolsom.com

  Meatball Spaghetti Squash quantity

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  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
  • On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
  • Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
  • When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  More Flavor
  Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.

  Additional Toppings
  Fresh basil, parmesan, or nutritional yeast.

  Save Time
  Use store-bought frozen meatballs instead.

  Make it Vegan
  Use veggie meatballs or falafels instead.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 1 yellow onion small, finely diced
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dry thyme
  • 1/4 teaspoon sea salt
  • 2 spaghetti squash medium, halved lengthwise, seeds removed
  • 1/2 cup canned tomato sauce

  Cooking Tools Required

  Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

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  Cauliflower, Kale & Lentil Detox Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Cauliflower, Kale & Lentil Detox Soup

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This simple soup is loaded with nutritious vegetables, and lentils for protein.

  www.kaiafitfolsom.com

  Cauliflower, Kale & Lentil Detox Soup quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Cook lentils according to package directions.
  • Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
  • Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
  • Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!

  Notes

  Leftovers
  Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
  Serving Size
  One serving is equal to approximately 2 cups of soup.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 2 yellow onion medium, diced
  • 3 stalk celery diced
  • 3 carrot medium, peeled and diced
  • 7 clove garlic minced
  • 2 head cauliflower small, cut into florets
  • 7 cup kale chopped
  • 10 cup vegetable broth
  • 2 cup lentils cooked according to package directions
  • 2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through or in a saucepan over high heat.

  Nutrition

  Calories: 251kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1490mg | Potassium: 1006mg | Fiber: 17g | Sugar: 7g | Vitamin A: 8313IU | Vitamin C: 105mg | Calcium: 186mg | Iron: 4mg

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  Fresh Orange Juice

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  Up to 10 servings
  

  Fresh Orange Juice

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  Recipe adapted from:

  Dassana Amit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

  Fresh Orange Juice quantity

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  Ingredients Scale

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

  Instructions

  • Peel the oranges and take the orange segments in a blender jar.
  • Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
  • Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
  • If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
  • Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
  • Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
  • You should only have the stringy orange pulp remaining after all the juice is strained.
  • The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
  • Pour immediately in glasses and serve orange juice.

  Notes

  Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
  Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
  For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound orange
  • 2 tablespoon fresh lemon juice

  Optional:

  • sugar
  • honey
  • jaggery

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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  Microgreen Pesto

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  Rated 0 out of 5
  8 servings
  

  Microgreen Pesto

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Microgreen Pesto quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 8

  Instructions

  • Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
  • Close and start to blend together adding in the olive oil until it is the consistency you want.
  • Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
  • 6 clove garlic
  • ¼ cup pumpkin seeds
  • ¼ teaspoon Kosher salt
  • 1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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  Lentil and Escarole Soup

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  Up to 10 servings
  

  Lentil and Escarole Soup

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This hearty blended lentil and tomato soup is finish with chopped escarole and a touch of lemon juice for perfect balance.

  Lentil and Escarole Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
  • Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
  • Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
  • When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
  • Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 yellow onion chopped
  • 4 carrot peeled and chopped
  • 8 clove garlic minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dry thyme
  • 56 ounce canned diced fire-roasted tomatoes
  • 2 cup lentils picked over and rinsed
  • 12 cup vegetable broth low sodium
  • 2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 head escarole ribs removed and chopped
  • 2 tablespoon fresh lemon juice about 1 medium lemon
  • Sriracha sauce optional

  Cooking Tools Required

  Can Opener, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg

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  Morning Glory Breakfast with Glazed Tempeh and Brown Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Morning Glory Breakfast with Glazed Tempeh and Brown Rice

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Morning Glory Breakfast with Glazed Tempeh and Brown Rice quantity

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  Ingredients Scale

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

  Instructions

  • Wash and cook the rice as instructed on the package.
  • Clean and cut the veggies. Slice tempeh in quarter inch strips
  • In a wok add the cashew and roast for 1-2 minutes. Set aside.
  • In the same wok add 1/2 the coconut oil and tempeh and cook until golden brown. Set aside.
  • Add in the same wok the rest of the oil, garlic, chili, tamari, and broccoli and snow peas and stir fry for 2-3 minutes. Add rest of the veggies and cook until leaves are wilted. Add back the tempeh, the roasted cashew and mix.
  • Serve on a plate with a bowl of rice.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce broccoli
  • 20 ounce bok choy
  • 12 ounce mangold
  • 11 ounce snow pea
  • 20 ounce tempeh
  • 5 teaspoon crushed red pepper
  • 10 tablespoon coconut oil
  • 10 clove garlic
  • 10 tablespoon tamari sauce
  • 2 1/2 cup brown rice
  • 10 tablespoon cashew

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Wok

  Nutrition

  Calories: 518kcal | Carbohydrates: 55g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Sodium: 1156mg | Potassium: 974mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 96mg | Calcium: 206mg | Iron: 6mg

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  Turmeric Drink

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  Rated 0 out of 5
  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

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  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Turmeric Drink quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 15 people

  Instructions

  • In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
  • Note: Take a shot of the mixture every morning with food to maximize absorption.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

  • 2 cup coconut water with no added sugar
  • 1 ounce fresh turmeric
  • ½ ounce fresh ginger

  Stir in:

  • 1 lemon juiced
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey

  Cooking Tools Required

  Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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  Clean Diet Mexican Spiced Red Lentils

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  Up to 10 servings
  

  Clean Diet Mexican Spiced Red Lentils

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

  Clean Diet Mexican Spiced Red Lentils quantity

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  Ingredients Scale

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

  Instructions

  • Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
  • In the meantime, rinse the lentils and set aside.
  • When the onions start to brown, add the rest of the ingredients and bring to a boil.
  • Once boiling, turn down the heat to a simmer.
  • Cook for 10-15 minutes or until lentils are tender.
  • Garnish with cilantro and yogurt (optional).

  Cook Times

  Active Prep10

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 onion small, chopped
  • 2 tablespoon avocado oil
  • 2 ½ cup red lentil
  • 4 cup water
  • 6 tomato large, diced
  • 3 ½ teaspoon ground cumin
  • 2 ½ tablespoon chili powder
  • 2 ½ tablespoon garlic powder
  • 2 ½ tablespoon onion powder
  • 2 ½ tablespoon paprika
  • 3 teaspoon Kosher salt
  • 1 teaspoon cayenne pepper
  • 3 clove garlic crushed

  For optional topping (no yogurt for vegan):

  • ½ cup plain Greek yogurt
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat lentils in a saucepan set over medium heat until heated through.

  Nutrition

  Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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  Homemade Granola Pecans and dried fruit

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  Up to 10 servings
  

  Homemade Granola Pecans and dried fruit

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Dairy FreeEgg FreeRefined Sugar FreeVegetarian

  Homemade granola with pecans and dried fruit.

  Homemade Granola Pecans and dried fruit quantity

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

  Instructions

  • Chop pecans and dried fruit.
  • In a large mixing bowl combine oats, chopped dried fruit, chopped pecans, cinnamon, nutmeg and salt.
  • Mix dry ingredients.
  • In a separate bowl mix the maple syrup, honey and coconut oil until combined.
  • Pour the wet ingredients over the dry ingredients and mix until all of the oats look wet.
  • Place granola mix on to a sheetpan and bake for 15 minutes at 325 degrees.
  • Remove pan from oven and mix granola with a spatula so it doesn't stick.
  • Return to oven for another 15 min.
  • Let cool enough to handle.
  • Crumble in to a ziploc bag or jar.

  Cook Times

  Active Prep7

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cup old fashioned rolled oats
  • 1 cup pecans
  • 1 cup dried fruit assortment of your favorite, chopped
  • 1/4 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Serve with your favorite yogurt and fresh fruit like a parfait, or with milk and fruit like cereal.

  Nutrition

  Calories: 313kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 119mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Pressure Cooker Swiss Steak

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  Up to 10 servings
  

  Pressure Cooker Swiss Steak

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 6 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

  Pressure Cooker Swiss Steak quantity

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  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

  Nutrition

  Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

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  Saffron Chicken and Herb Salad

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  Up to 10 servings
  
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  Saffron Chicken and Herb Salad

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  Recipe adapted from:

  Hanna Lemaire

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  Serving Size: 5oz

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreePaleoReduced FatSoy Free

  A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.

  https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

  Saffron Chicken and Herb Salad quantity

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  https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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  Instructions

  • Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
  • Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
  • Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
  • While the chicken is cooking, slice the fennel, herbs, and chili.
  • Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 orange
  • 5 tablespoon honey
  • 1 teaspoon saffron threads
  • 1.5 tablespoon white wine vinegar
  • 2 cup water add more as needed
  • 3 pound boneless skinless chicken breast
  • 6 tablespoon extra virgin olive oil
  • 3 bulb fennel small, thinly sliced
  • 1.5 cup fresh cilantro picked, stems removed
  • 1.5 cup fresh basil torn
  • 25 fresh mint torn
  • 3 tablespoon fresh lemon juice
  • 2 dry red chili thinly sliced
  • 3 clove garlic crushed
  • Kosher salt
  • freshly ground black pepper

  Cooking Tools Required

  8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.

  Nutrition

  Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

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  Vegetarian Parmesan Zucchini Noodles

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  Up to 10 servings
  

  Vegetarian Parmesan Zucchini Noodles

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  Recipe adapted from:

  Jenn Tidwell

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  (0 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  These 5-ingredient vegan parmesan zucchini noodles are full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.

  https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/

  Vegetarian Parmesan Zucchini Noodles quantity

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  https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/

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  Instructions

  • Once you’ve spiralized your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
  • While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
  • Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
  • If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
  • Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon sesame oil
  • 20 clove garlic smashed
  • 5 each zucchini courgette, spiralized
  • 10 tablespoon parmesan cheese
  • ¼ teaspoon freshly ground black pepper

  Optional:

  • 1 fresh red chili chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg

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  Steak a La Chicana (Mexican Pepper Steak)

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  Rated 0 out of 5
  Up to 10 servings
  
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  Steak a La Chicana (Mexican Pepper Steak)

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy Free

  One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

  Steak a La Chicana (Mexican Pepper Steak) quantity

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

  Instructions

  • In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
  • Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
  • When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound top round steak or eye of round, sliced thinly
  • 1 cup onion slivered
  • 3 clove garlic sliced thinly
  • 4 serrano pepper or jalapeno, sliced, more or less to taste
  • 1 tablespoon chili powder
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 cup tomato diced
  • 1 teaspoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 16 ounce canned tomato sauce
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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  Pina Colada Pork Chops with Tropical Fruit Salsa

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  Up to 10 servings
  
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  Pina Colada Pork Chops with Tropical Fruit Salsa

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

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  Serving Size: 6 ounce

  Gluten FreeNut Free

  These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

  Pina Colada Pork Chops with Tropical Fruit Salsa quantity

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  Instructions

  • Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
  • Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
  • Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
  • Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive30

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
  • 5 pound pork bone-in loin chops 1 pork chop per person
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lime juice
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoon cold butter

  SALSA:

  • 2 kiwifruit peeled and finely chopped
  • 1 banana small, finely chopped
  • 1 avocado peeled and finely chopped
  • 1 lime juiced
  • 1 teaspoon fresh cilantro minced
  • 1 teaspoon fresh basil minced

  Cooking Tools Required

  Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven, stove top or microwave.

  Nutrition

  Calories: 330kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 807mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg

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  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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  FSA/HSA eligible when qualified
  4 servings
  

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyMediterranean DietRefined Sugar FreeRenal 5 on dialysisSoy Free

  Enjoy this Italian inspired dish served with green beans and orzo pasta.

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Cook orzo according to package directions.
  • Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
  • Add lemon juice and basil. Stir and cook 1–2 minutes more.
  • In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
  • Serve chicken and green beans over orzo pasta.

  Notes

  Lemon Basil Chicken with Garlic Green Beans and Orzo

  • Ounces per serving: ~11 ounce
  • Calories: 385 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 315 mg
  • Potassium: 425 mg
  • Fiber: 5.5 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 20 mg
  • Calcium: 60 mg
  • Iron: 2.3 mg
  • Phosphorus: 235 mg

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 2 clove garlic minced
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for sautéing green beans
  • 2 cup orzo pasta cooked

  Cooking Tools Required

  12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

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  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  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.
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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeRenal 5 on dialysisSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • .75 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 1 Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

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  High-Fiber Black Bean Burritos

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
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  High-Fiber Black Bean Burritos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  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 FriendlyHeart Healthy

  These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

  High-Fiber Black Bean Burritos quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  Cook rice:

  • Cook rice according to package directions.

  Sauté veggies:

  • In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.

  Season beans:

  • Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.

  Assemble burritos:

  • On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup brown rice cooked according to package directions
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 large carrot shredded
  • 1 cup shredded reduced-fat cheese
  • 4 large whole wheat tortillas
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 lime for serving (optional)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

  Nutrition

  Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

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  Black Bean Soup

  $0.00 Cooking Fee

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

  Black Bean Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  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 FriendlyGluten FreeHeart Healthy

  High in fiber and protein, this delicious soup is diabetes-friendly and heart healthy!

  Black Bean Soup quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  Sauté base:

  • Heat oil in a pot. Sauté onion, garlic, and bell pepper for ~4–5 min until soft.

  Simmer soup:

  • Add black beans, broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.

  Blend (optional):

  • Use an immersion blender to blend part of the soup for a thicker texture (or blend 1–2 cups in a blender and stir back in).

  Finish:

  • Add lime juice and cilantro before serving.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 30 ounce canned black beans no salt added rinsed and drained
  • 1 small red onion chopped
  • 2 clove garlic minced
  • 1 red bell pepper chopped
  • 2 cup low-sodium vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro optional
  • 1 lime juiced
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Immersion Blender, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium heat until heated through or in a pot on the cooktop, stirring often.

  Nutrition

  Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 795mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 5mg | Phosphorus: 253mg

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

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  Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
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  Italian Chopped Chicken Salad with White Beans & Balsamic Dressing

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  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 HealthyMediterranean DietNut FreeRefined Sugar FreeSoy Free

  This salad is high in fiber, rich in lean protein, and packed with Mediterranean flavors, making it a perfect diabetes-friendly and heart-healthy meal option!

  Italian Chopped Chicken Salad with White Beans & Balsamic Dressing quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 4

  Instructions

  • Bake the Chicken: Preheat oven to 400°F (200°C). Rub the chicken breasts with 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Bake for 15-18 minutes or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then chop into bite-sized pieces.
  • Assemble the Salad: In a large bowl, combine chopped romaine, cherry tomatoes, white beans, and red onion.
  • Make the Dressing: In a small bowl, whisk together 1 tbsp olive oil, balsamic vinegar, salt, and pepper.
  • Serve: Toss the salad with the dressing, then top with chopped chicken and Parmesan cheese.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast
  • 15 ounce canned cannellini white beans drained and rinsed
  • 4 cup mixed greens
  • 1 cup cherry tomato halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder

  Cooking Tools Required

  12-inch saute pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula, Tongs, Whisk

  Nutrition

  Calories: 362kcal | Carbohydrates: 28g | Protein: 35g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 263mg | Potassium: 1094mg | Fiber: 6g | Sugar: 2g | Vitamin A: 733IU | Vitamin C: 20mg | Calcium: 160mg | Iron: 4mg | Phosphorus: 406mg

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

  See more dish details

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  4

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