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  Oven Roasted Root Vegetables

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  Rated 0 out of 5
  Up to 10 servings
  

  Oven Roasted Root Vegetables

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5.5 oz

  Dairy FreeEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePaleoRefined Sugar FreeVeganVegetarianWhole 30

  Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

  Oven Roasted Root Vegetables quantity

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

  Instructions

  • Preheat oven to 400 degrees and position oven rack to lower middle.
  • Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
  • Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
  • Vegetables should be cooked through and nicely browned.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 pound shallot peeled
  • 12 ounce carrot cut into 2-inch lengths
  • 20 ounce yukon gold potato scrubbed and cut into 4ths
  • 8 ounce parsnip cut into 2-inch lengths
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoon fresh rosemary chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat on high power, uncovered in microwave.

  Nutrition

  Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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  Banana Bread

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  Rated 5.00 out of 5
  8 servings
  

  Banana Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 slice

  Gluten FreeNut FreeSoy FreeVegetarian

  This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

  Banana Bread quantity

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  Instructions

  • Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
  • In a large bowl whisk together the dry ingredients and set aside.
  • In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
  • Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
  • Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • ½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

  Wet ingredients:

  • 3 ripe banana mashed
  • ¼ cup plain Greek yogurt
  • 2 egg large, lightly beaten
  • 6 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract

  Optional:

  • 1 cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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  Broiled Sirloin Steak

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak quantity

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 3 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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  Decadent Pork Medallions in Mushroom Sauce

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  Rated 4.60 out of 5
  Up to 10 servings
  

  Decadent Pork Medallions in Mushroom Sauce

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  Recipe adapted from:

  Jen Stone

  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Egg FreeGluten FreeNut FreeSoy FreeWhole 30

  A whole 30 meal that can be enjoyed no matter your diet. A fantastic dish that brings joy to the palate.

  http://Thehealthyfoodie.com

  Decadent Pork Medallions in Mushroom Sauce quantity

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  http://Thehealthyfoodie.com

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  Instructions

  • Slice pork into equal sized medallions, about 1-1/2 in thick
  • Salt and pepper the pork
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(cast iron is best)
  • When pan is hot enough, add pork and cook 4 minutes each side until they develop a nice crust. Don’t move them, allow the sear to happen
  • Remove pork to a plate
  • Add mushrooms to skillet and cook
  • Stir often until they become golden brown
  • Add more ghee if necessary
  • Once mushrooms are cooked, add fresh herbs and stock
  • Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)
  • Cook until thickened about 1 minute
  • Add pork back into pan, along with any juice on plate
  • Spoon sauce over pork
  • Turn off heat and allow pork to sit in sauce 5 minutes, then serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/4 pound pork tenderloin
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon freshly ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave at low setting for 3-5 minutes until 165 degrees F

  Nutrition

  Calories: 288kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 457mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 11 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.
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice quantity

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  Instructions

  • Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
  • To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
  • To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
  • 2 tablespoon avocado oil divided

  Aromatics:

  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 2 stalk green onion sliced into thin rings
  • 1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 3 stalk celery cut diagonally into pieces about 1 inch in length
  • 2 tablespoon low-sodium gluten-free soy sauce

  For the cauliflower fried rice:

  • 24 ounce frozen riced cauliflower
  • 2 tablespoon avocado oil
  • 1 tablespoon low-sodium gluten-free soy sauce

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium high heat about 5 minutes or until heated through.

  Nutrition

  Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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  Minestrone Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Minestrone Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is hearty enough to serve as a main dish. Sub vegan cheese for vegan option.

  Minestrone Soup quantity

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  Instructions

  • Cook pasta according to instructions. Drain and set aside.
  • Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
  • Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
  • Turn heat down to low and simmer for 5-6 minutes.
  • Add spinach; season with salt and pepper to taste.
  • Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce elbow macaroni other small pasta
  • 3 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 2 stalk celery with leaves, diced
  • 3 clove garlic chopped
  • 8 cup vegetable stock
  • 2 carrot medium, peeled and diced
  • 28 ounce canned whole peeled tomatoes chopped with liquid
  • 32 ounce canned dark red kidney beans rinsed
  • 1 zucchini diced
  • 1/3 cup Italian parsley finely chopped
  • 3 cup baby spinach packed
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1 cup grated parmesan cheese
  • 1/3 cup fresh basil chiffonade

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.

  Nutrition

  Calories: 299kcal | Carbohydrates: 44g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1301mg | Potassium: 767mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 4mg

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  Clean Diet Chicken Piccata

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Clean Diet Chicken Piccata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  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 FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

  Clean Diet Chicken Piccata quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
  • Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  • Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
  • Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
  • Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless, skinless chicken breast about 3 chicken breasts
  • ½ cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper
  • 4 tablespoon avocado oil
  • 3/4 cup chicken stock
  • 1 lemon half juiced, half sliced
  • 3 tablespoon capers
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Heat in pan set over medium heat until heated through.

  Nutrition

  Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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  Clean Diet Cauliflower Shepherd’s Pie

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Clean Diet Cauliflower Shepherd’s Pie

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/6 pie

  Egg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Karin's version of shepard's pie includes ground turkey and a whipped cauliflower topping.

  Clean Diet Cauliflower Shepherd’s Pie quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, or until tender.
  • Drain and return cauliflower to the pot. You can follow the same process if using sweet potato, however steaming time will be longer.
  • Add the ghee, mustard, salt, and pepper to the pot with the cauliflower, and using an immersion blender blend the ingredients until smooth. Set aside.
  • Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground turkey and cook until no longer pink, or about 7 minutes.
  • Stir in the tomatoes, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper.
  • Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  • Distribute the meat mixture evenly in an oven pan and spread the pureed cauliflower on top.
  •  Use a fork to create texture in the cauliflower and drizzle with avocado oil.
  • Place under the broiler for 5-7 minutes until the top turns golden.
  • Sprinkle with fresh parsley and serve.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the top layer:

  • 1 head cauliflower large, cut into florets.
  • 2 tablespoon ghee or coconut oil
  • 1 teaspoon mustard spicy brown
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil

  For the bottom layer

  • 1 tablespoon coconut oil
  • ½ onion large, diced
  • 2 stalk celery diced
  • 3 carrot diced
  • 1 pound 93% lean ground turkey
  • 2 tomato large, diced
  • 1 cup chicken stock
  • 1 teaspoon dry mustard
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground clove
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon Italian parsley chopped

  Cooking Tools Required

  Casserole dish, Cutting board, Forks, Immersion Blender, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Steamer Basket, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 264kcal | Carbohydrates: 12g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 763mg | Potassium: 738mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5556IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 2mg | Phosphorus: 229mg

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  Clean Diet Baked Chicken Tenders

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Baked Chicken Tenders

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 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.
  
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  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These baked chicken strips are made using almond meal and coconut so they are grain-free and gluten-free. Pair with one of Karin's salads for a complete meal!

  Clean Diet Baked Chicken Tenders quantity

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  Ingredients Scale

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  Instructions

  • Pre-heat oven to 400°
  • Crack egg(s) into a shallow bowl and whisk.
  • In another bowl whisk together the almond meal, coconut, paprika, garlic powder, sea salt and black pepper (and cayenne pepper if using).
  • One by one dredge each chicken strip in the egg, shaking off any access and then dip into the almond meal mixture. Roll until each tender is covered completely. Place chicken on a sheet pan lined with parchment paper OR a wire rack that fits the baking sheets (the wire rack will make for a crispier texture).
  • Bake for 20 minutes, flipping the tenders once halfway through baking time. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast organic, cut into strips
  • 3 egg

  Whisk together:

  • 1½ cup almond meal
  • 1 cup unsweetened shredded coconut or sub with more almond meal
  • 2½ teaspoon paprika
  • 1½ teaspoon garlic powder
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper optional

  Cooking Tools Required

  Cooling Rack, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Place chicken strips on parchment-lined baking sheet in a 350 degree oven. Bake for 15 minutes or until heated through.

  Nutrition

  Calories: 333kcal | Carbohydrates: 7g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 529mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 nuggets, 4.8 oz total

  Dairy FreeNut FreeSoy Free

  Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets include a homemade BBQ sauce for dipping.

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix together the ground chicken, paprika, onion powder, salt and egg.
  • In a shallow bowl mix together the bread crumbs and the garlic salt.
  • Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Dip in bread crumb mixture pressing gently, then place nugget on a baking sheet. Repeat with remaining chicken and coating. You should end up with at least 3 pieces per servings selected.
  • Lightly spray one side of the nuggets with cooking spray, flip and spray the other side.
  • Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
  • Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground chicken
  • 3/4 teaspoon paprika
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon Kosher salt
  • 2 egg beaten
  • 7 ounce plain breadcrumbs plain
  • 1 1/2 teaspoon garlic salt
  • 1 tablespoon avocado oil cooking spray

  For the BBQ Sauce:

  • 1 cup ketchup
  • ¼ cup brown sugar packed
  • 1 teaspoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mustard
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 7 minutes.

  Nutrition

  Calories: 259kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1171mg | Potassium: 827mg | Fiber: 1g | Sugar: 11g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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  Simple Buttered Penne Pasta

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  Rated 4.00 out of 5
  Up to 10 servings
  

  Simple Buttered Penne Pasta

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  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Simple Buttered Penne Pasta quantity

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  https://foxeslovelemons.com/mushroom-lentil-ragu/

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  Ingredients Scale

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

  Instructions

  • Cook spaghetti according to package directions.
  • Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
  • Topped with Parmesan when ready to eat.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce penne pasta
  • 4 tablespoon salted butter
  • 1/2 teaspoon Kosher salt more or less to taste

  For Serving:

  • 10 tablespoon parmesan cheese

  Cooking Tools Required

  Measuring cups and spoons, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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  Lemon-Butter Brussels Sprouts

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Lemon-Butter Brussels Sprouts

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up!

  Lemon-Butter Brussels Sprouts quantity

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  Instructions

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
  • Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
  • Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound Brussels sprouts
  • 8 tablespoon extra virgin olive oil
  • 5 clove garlic
  • 1/2 cup white wine
  • 1 cup vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoon coconut oil or butter
  • 2 teaspoon lemon zest grated
  • 3 tablespoon Italian parsley minced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave or stove top.

  Nutrition

  Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 100mg | Calcium: 56mg | Iron: 2mg

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  Low-Carb Zucchini Lasagna Roll-Ups

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Low-Carb Zucchini Lasagna Roll-Ups

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  Recipe adapted from:

  Gimme Delicious

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 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.
  
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  Diabetes FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.

  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

  Low-Carb Zucchini Lasagna Roll-Ups quantity

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  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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  Instructions

  • Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
  • Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
  • While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
  • In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
  • Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
  • Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 each zucchini large
  • 15 ounce ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 1/2 cup mozzarella cheese shredded, divided
  • 1 each egg large
  • 2 cup marinara sauce
  • 1 teaspoon Kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper preferably freshly cracked
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  9x13 inch glass baking dish

  Reheating/Serving Instructions

  Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

  Nutrition

  Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 2mg

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  Shrimp Scampi Linguine

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Shrimp Scampi Linguine

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 25 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar Free

  If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

  Shrimp Scampi Linguine quantity

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  Ingredients Scale

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

  Instructions

  • Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
  • Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the pasta:

  • 1 tablespoon Kosher salt divided
  • 1 1/2 pound dry linguine cooked according to package directions

  For the scampi:

  • 3 pound raw shrimp U26-35 large, peeled and deveined
  • 2 teaspoon Kosher salt
  • 8 tablespoon butter
  • 6 tablespoon extra virgin olive oil
  • 4 clove garlic
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup Italian parsley finely chopped
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest taken from lemon before juicing
  • 1 teaspoon crushed red pepper optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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  Keto Ground Beef Cauliflower Lasagna

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Ground Beef Cauliflower Lasagna

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  Recipe adapted from:

  Maya Krampf

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  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 CarbNut Free

  This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

  Keto Ground Beef Cauliflower Lasagna quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
  • Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
  • Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
  • Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
  • Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
  • Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 head cauliflower cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1/2 onion large, chopped
  • 2 clove garlic minced
  • 1 cup marinara sauce
  • 14.5 ounce canned diced tomatoes
  • 1/2 cup fresh basil chopped, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon sea salt more or less to taste or dietary restriction
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

  Reheating/Serving Instructions

  Heat in a 350 oven until heated through or in the microwave on medium-high power.

  Nutrition

  Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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  Clean Diet Baked Asian Meatballs

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Baked Asian Meatballs

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeLower CarbPaleoRefined Sugar FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs have an Asian twist with the added flavors of sesame, tamari sauce, and cilantro. Serve in lettuce wraps topped with shredded red cabbage, carrot, and avocado. Note: This recipe requires 2 heavy duty rimmed baking sheets for 7-10 servings.

  Clean Diet Baked Asian Meatballs quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
  • Gently mix all ingredients in a bowl.
  • Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
  • Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
  • Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meatballs:

  • 7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
  • 4 pound 85% lean ground turkey preferably dark meat
  • 1 bunch green onion thinly sliced
  • ¾ cup fresh cilantro leaves and tender stem, finely chopped
  • 3 tablespoon tomato paste
  • 3 tablespoon sesame oil toasted, unrefined
  • 4 tablespoon tamari sauce (wheat free), or coconut aminos
  • 4 clove garlic finely grated or pushed through a garlic press
  • 2½ teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

  For serving:

  • 1 head purple cabbage small, thinly sliced
  • 2 carrot grated
  • 2 avocado sliced
  • 2 head lettuce leaves separated, for wrapping
  • 1 tablespoon Sriracha or other hot sauce, optional

  Cooking Tools Required

  Cutting board, Grater, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat meatballs in 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 311kcal | Carbohydrates: 13g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 956mg | Potassium: 1013mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3269IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 3mg

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  Cauliflower Broccoli Baked Patties

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cauliflower Broccoli Baked Patties

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 patties

  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 FriendlyGluten FreeHeart HealthyLower CarbPaleoPostpartumPregnancyRefined Sugar FreeVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious and nutritious vegetable patties make for a great appetizer, side dish, or vegetarian main dish. Note: This recipe requires 2 baking sheets for 6-10 servings.

  Cauliflower Broccoli Baked Patties quantity

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  Ingredients Scale

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

  Instructions

  • Cut cauliflower and broccoli into florets, then place in a food processor. Process until it's finely chopped. For larger amounts you will need to do this in batches. In a large microwave safe bowl, microwave the cauliflower and broccoli for 8 minutes. Drain thoroughly to remove all of the water.
  • Place cauliflower/broccoli mixture and remaining ingredients in a large bowl and mix well. Allow it to cool in the refrigerator for 30 minutes, mixing occasionally to speed the process.
  • Preheat the oven to 350 degrees F.
  • Once cool, form into even sized patties, and place on an oiled cookie sheet. Bake for 50-60 minutes, turning the patties over halfway through cooking time.

  Tips:

  • Make sure to drain cauliflower and broccoli really well before mixing it with the rest of the ingredients or else patties will fall apart.
  • Oil the baking sheet well so the patties won't stick and space them evenly on the baking sheet.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound cauliflower
  • 4 pound broccoli
  • 10 egg
  • 1 bunch Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil or coconut oil for frying

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Food Processor, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power or frying pan over medium heat until heated through.

  Nutrition

  Calories: 208kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 426mg | Potassium: 1345mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1849IU | Vitamin C: 279mg | Calcium: 168mg | Iron: 3mg

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  Classic Chicken Cobb Salad

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Classic Chicken Cobb Salad

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  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Gluten FreeKetoLower Carb

  Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

  Classic Chicken Cobb Salad quantity

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  Ingredients Scale

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

  Instructions

  Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

  Cook the bacon:

  • Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

  Make the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer).  As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

  Cook the chicken:

  • In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
  • Prepare all toppings accordingly.
  • In a large bowl, add mixed greens and chopped romaine lettuce.
  • Place each topping alongside the next around the bowl.
  • Whisk together all vinaigrette ingredients and toss well to combine with salad.

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 slice thick sliced bacon chopped
  • 1 ½ pound boneless skinless chicken breast
  • 4 egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup mixed baby greens
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup gorgonzola cheese or blue cheese crumbled

  Marinade:

  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

  Dressing:

  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 2 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 560kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 696mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

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  Low Carb Shrimp and Sausage Paleo Skillet

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

  Low Carb Shrimp and Sausage Paleo Skillet

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  Recipe adapted from:

  Paleo Newbie

  Rated 5 out of 5 based on 5 customer ratings

  $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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.

  https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

  Low Carb Shrimp and Sausage Paleo Skillet quantity

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  https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
  • To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
  • Add sausage and zucchini cooking another 2 minutes.
  • Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
  • Pour chicken stock into pan and mix through to moisten everything.
  • Add salt, ground pepper, and red pepper flakes to taste.
  • Remove from heat and garnish with parsley.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
  • 15 ounce pre-cooked smoked sausage chopped
  • 2 cup red bell pepper diced
  • 2 cup green bell pepper diced
  • 1 each yellow onion large, diced
  • 2/3 cup chicken stock
  • 2 each zucchini large, chopped
  • 5 clove garlic chopped
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper
  • 5 teaspoon Old Bay Seasoning
  • 4 tablespoon extra virgin olive oil or coconut oil for sautéing
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Reheat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1149mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 2mg

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  Braised Chicken Thighs with Garlic, Lemon and Olives

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Braised Chicken Thighs with Garlic, Lemon and Olives

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  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 bone-in, skin-on chicken thigh

  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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.

  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

  Braised Chicken Thighs with Garlic, Lemon and Olives quantity

  • Food Prep
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  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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  Ingredients Scale

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

  Instructions

  • Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
  • Preheat the oven to 350°.
  • Season the chicken on both sides with salt and pepper.
  • In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
  • Add the garlic cloves to the pan and flip the thighs over.
  • Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
  • With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
  • Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
  • Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 bone-in skin-on chicken thigh
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 12 clove garlic
  • 2 yellow onion large thinly sliced (for 10 servings about 4 cups)
  • 1 lemon thinly sliced, seeds discarded
  • 2 tablespoon fresh oregano plus more for garnish
  • 1 cup green olive
  • 1 lemon juiced

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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

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