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  Citrus Marinated Grilled Flank Steak

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Citrus Marinated Grilled Flank Steak

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This flank steak is marinated in orange and lime juice for added flavor and tenderness.

  Citrus Marinated Grilled Flank Steak quantity

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

  Instructions

  • With a small, sharp paring knife, score the steak(s) on both sides.
  • Combine all the marinade ingredients in the bowl of a food processor or blender. Purée until smooth. Place the steak(s) in a large, re-sealable plastic bag and pour the marinade over it. Press out the air, seal the bag, and marinate at room temperature for at least 2 hours.
  • Prepare the coals on the grill until they are glowing red, with a white ash around them. Drain and discard the marinade and place the steak 4inches over the coals. Sear quickly, about 3 to 4minutes on each side
  • Move the steak away from the direct heat, cover the grill, and continue to cook until the internal temperature reaches 135o F, about 7 to 10minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound flank steak

  For the marinade:

  • 2 orange small, juiced
  • 3 lime juiced
  • 1/4 cup avocado oil
  • 3 clove garlic roughly chopped
  • 1 1/2 tablespoon chipotle chili powder
  • 5 tablespoon fresh cilantro chopped
  • 1 1/2 teaspoon sea salt
  • 1 1/2 teaspoon ground cumin

  Cooking Tools Required

  Blender, Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 228kcal | Carbohydrates: 6g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 430mg | Potassium: 488mg | Fiber: 2g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

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  Baked Cheesy Italian Chicken Meatballs

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  Rated 4.80 out of 5
  Up to 10 servings
  

  Baked Cheesy Italian Chicken Meatballs

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  Recipe adapted from:

  Half Baked Harvest

  Rated 4.7 out of 5 based on 28 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Nut FreeRefined Sugar FreeSoy Free

  These Baked Cheesy Italian Chicken Meatballs are best for cold fall and winter nights when you want easy comfort food at home, full of flavor. It's warm, with rich sauce, and melted cheese, what not to love. Add some crusty bread or pasta on the side, for a delicious hearty meal. Works great for a family dinner on a busy week and also a great appetizer for holiday entertaining.

  https://www.halfbakedharvest.com/italian-chicken-meatballs/

  Baked Cheesy Italian Chicken Meatballs quantity

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  https://www.halfbakedharvest.com/italian-chicken-meatballs/

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

  Instructions

  • Preheat the oven to 450° F. Grease a 9×13 inch baking dish with olive oil.
  • Take the bread and run it under water until dampened but not soaked. Gently squeeze the excess water out of the bread and then crumble the dampened bread into pieces.
  • In a bowl, combine the sausage, chicken, bread crumble, eggs, shallots, garlic, pepperoncinis, and a pinch each of salt and pepper. Coat your hands with olive oil, then roll the meat into balls (about 2 tablespoons meat per ball), and place them into the prepared baking dish. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.
  • Remove from the oven and pour the marinara over top the meatballs. Cover the pan with foil and bake for 15 minutes longer, or until the meatballs are cooked through. Remove the foil and add the cheeses and oregano. Bake until the cheese is melted and golden, about 10 minutes. Serve topped with fresh oregano.

  Notes

  Ground Spicy Italian Chicken Sausage: I buy ground chicken sausage at Whole Foods. If you can’t find it, you can make your own by adding the following spice mix to 1 pound ground chicken:
  1 tablespoon each of fennel seed, dried thyme, dried basil, dried oregano, salt, and pepper; 2 teaspoons each of cayenne (or less, if you don’t want it too spicy), paprika, and garlic powder; and 1 teaspoon each of smoked paprika and crushed red pepper flakes.

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 3/4 pound ground spicy Italian chicken sausage
  • 1 3/4 pound ground chicken
  • 4 slice whole grain bread soft preferred
  • 4 egg
  • 3/4 cup parmesan cheese grated
  • 4 shallot small, grated
  • 4 clove garlic grated
  • 3 tablespoon pepperoncinis chopped
  • 25 ounce marinara sauce
  • 1 3/4 cup mozzarella cheese shredded
  • 1 3/4 cup provolone cheese shredded
  • 1/3 cup fresh oregano chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Aluminum Foil, Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 499kcal | Carbohydrates: 13g | Protein: 43g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 1706mg | Potassium: 797mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1119IU | Vitamin C: 11mg | Calcium: 418mg | Iron: 3mg

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  Clean Diet Pan Sautéed Green Beans with Nuts

  $0.00 Cooking Fee

  Rated 4.67 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Pan Sautéed Green Beans with Nuts

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.8 out of 5 based on 19 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 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 FreeLower CarbRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines sautéed green beans with nuts and soy sauce for maximum flavor.

  Clean Diet Pan Sautéed Green Beans with Nuts quantity

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  Ingredients Scale

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

  Instructions

  • Boil water. In a large bowl, place the green beans, and pour the boiled water over the beans. Wait 2 minutes and then drain the water (if beans are frozen skip this step).
  • In a large pan, pour a spoonful of avocado/coconut oil and cook the beans, garlic, and salt and pepper for 5 minutes, or until the beans begin to soften. Make sure beans do not become too limp.
  • Add soy sauce and mix all together. Top with pecans or walnuts.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound green bean
  • 2 tablespoon avocado oil or coconut oil
  • 9 clove garlic crushed
  • 4 tablespoon low-sodium soy sauce or 4 tablespoon of coconut aminos
  • 1/3 teaspoon Kosher salt adjust to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup pecans or walnuts

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 95kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg

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  Kale and Lemon Chicken

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  Rated 4.78 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Kale and Lemon Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4.8 out of 5 based on 48 customer ratings

  (10 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbPaleoPostpartumWhole 30

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

  Based on Palero running momma food blog

  Kale and Lemon Chicken quantity

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  Instructions

  • Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
  • Heat a large and oven proof skillet over medium high heat. Add oil or ghee
  • Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
  • Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
  • Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
  • Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
  • Garnish with lemon zest and lemon wedges.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg

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  Clean Diet Detox Water

  $0.00 Cooking Fee

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

  Clean Diet Detox Water

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 35 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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut 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. This refreshing detox water can be sipped throughout the day. Add more water if you wish.

  Clean Diet Detox Water quantity

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients in a pitcher.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup water
  • 1 cucumber sliced
  • 1 lemon sliced
  • 1 ounce fresh ginger sliced
  • ½ cup fresh mint

  Cooking Tools Required

  Cutting board, Kitchen towels, Ladle, Large pitcher, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Keeps for 5 days in the refrigerator.

  Nutrition

  Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

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  Cilantro Lime Jasmine Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Cilantro Lime Jasmine Rice

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  Recipe adapted from:

  Love and Lemons

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  This simple but flavorful rice pairs especially well with Shrimp and Vegetable Stir Fry or Green Chili Pork .

  Cilantro Lime Jasmine Rice quantity

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

  Instructions

  • Combine the rice, water, and 1/3 of the olive oil in a medium saucepan with a lid. Bring to a boil, cover, and reduce to a simmer. Simmer for 20 minutes (or check the time listed on the package of your rice).
  • Uncover and fluff with a fork. Add the garlic, scallions, and lime zest and stir to combine. Let cool for 1 minute, then add the remaining 2/3 of olive oil, salt, lime juice, cilantro, and jalapeño. Stir to combine and season to taste.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup jasmine white rice
  • 4 cup water
  • 3 teaspoon extra virgin olive oil
  • 1 cup fresh cilantro chopped
  • 1 each lime juiced and zested
  • 2 clove garlic minced
  • 1 teaspoon Kosher salt adjust to taste
  • 4 sprig scallion finely chopped
  • 1 each jalapeno pepper deseeded and diced

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered, on high heat until warm.

  Nutrition

  Calories: 217kcal | Carbohydrates: 45g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 95mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 172IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

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  Spicy Cookoff Style Chili Beans

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Spicy Cookoff Style Chili Beans

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar Free

  All American staple dish. Great served with grated cheese, chopped onions and a side of cornbread!

  Spicy Cookoff Style Chili Beans quantity

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

  Instructions

  • Heat oil in large 5 qt stockpot over med-high heat. Add ground beef and cook until browned, about 8 minutes. Add onions, garlic, chili, peppers, and stir to combine.
  • Add all spices and tomato paste, stir thoroughly. Add crushed tomatoes and stock. Stir thoroughly and lower heat to med low and simmer for 20 minutes. Adjust salt and spice levels as necessary.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 pound 90% lean ground beef can sub ground turkey or ground chicken
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 anaheim chili large, seeded and chopped
  • 2 serrano pepper large, seeded and chooped. Omit for less spicy.
  • 5 tablespoon chili powder For mild, use simple chili powder, for spicier, use 3 different chili powders, it will add a great depth of flavor – such as ancho, chipotle, and Mexica.
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon dry oregano
  • 2 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 3 tablespoon tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 quart chicken stock if it's too thick add more stock
  • 30 ounce canned pinto beans drained and rinsed
  • 15 ounce canned kidney beans drained and rinsed

  Cooking Tools Required

  Can Opener, Cutting board, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  reheat in saucepot for 5 minutes until warmed through

  Nutrition

  Serving: 12oz | Calories: 378kcal | Carbohydrates: 35g | Protein: 29g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1012mg | Potassium: 1144mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1462IU | Vitamin C: 13mg | Calcium: 127mg | Iron: 7mg

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  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce

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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: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  SERVES 8

  Baked Chicken, Broccoli, and Pasta in White Cheddar Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Steam the brocolli until tender-crisp and set aside.

  To make the white cheddar sauce:

  • Melt the butter in a medium saucepan over medium heat. Add 1 tablespoon of flour at a time, whisking well after each addition. Cook for 2-3 minutes, being careful not to brown the roux.
  • Add the warm milk slowly, whisking constantly. When all the milk has been added bring to a boil (keep whisking). Immediately remove from heat, season with salt and pepper.
  • Stir in the heavy cream, then add 1 cup of the white cheddar cheese, whisking to incorporate. Add the remaining cup of cheddar cheese, again whisking until sauce is smooth.

  To assemble:

  • Butter the bottom of a 9x13 inch baking dish with half the butter. Spread the cooked pasta over the bottom of the dish then layer the steamed broccoli florets over the pasta. Lastly add the cooked shredded chicken over the broccoli. Pour the white cheddar sauce, as evenly as possible over the top of the casserole, shifting contents to remove an large air pokets.

  Make the topping:

  • Melt 1 tablespoon butter in a sauté pan. Remove from heat and add the panko bread crumbs. Stir to coast crumbs with butter. Top the casserole evenly with the crumb topping.
  • Bake casserole uncovered at 375 degrees for 30 minutes or until top is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 rotisserie chicken shredded
  • 6 cup broccoli florets steamed
  • 8 ounce bowtie pasta farfalle, cooked al dente
  • 2 tablespoon butter divided
  • 2/3 cup panko breadcrumbs

  For the white cheddar sauce:

  • 5 tablespoon unsalted butter
  • 5 tablespoon all-purpose flour
  • 2 cup whole milk warmed
  • 2 ½ teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • ½ cup heavy whipping cream
  • 2 cup white cheddar cheese grated

  Cooking Tools Required

  9x13 inch glass baking dish, Colander, Cutting board, Mixing bowls, Oven, Pot with lid, Saucepan, Sharp Knives, Spatula, Steamer Basket, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in the microwave on medium high heat or until heated through.

  Nutrition

  Calories: 590kcal | Carbohydrates: 36g | Protein: 36g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1280mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1262IU | Vitamin C: 51mg | Calcium: 331mg | Iron: 1mg

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  Hearty Beef Stew

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Hearty Beef Stew

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This traditional, hearty beef stew features slow-cooked beef, potatoes, carrots, and onions. It's the ultimate in American comfort food!

  Hearty Beef Stew quantity

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

  Instructions

  • Place flour, salt and pepper in a large plastic bag. Add half the stew meat and shake, coating all the pieces. Remove and set aside. Repeat with remaining stew meat. Reserve any flour left in the bag.
  • Meanwhile heat a large soup pot over medium-high heat. Add the oil and cook until meat is browned on all sides, about 10-15 minutes. Try to turn the meat only once during this process. Transfer to a bowl and brown remaining beef. Return meat to pot.
  • Add remaining flour to the meat mixture, cooking for a couple minutes.
  • Add the beef stock, stirring continuously to keep the flour from getting lumpy. Add the Worcestershire sauce, diced onion and bay leaf. Bring to a boil then turn down heat to a simmer. Cover and cook for 1 hour.
  • Add the carrots and potatoes and cook for an additional 30 minutes. Check for tenderness, adjust seasonings if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound stew meat cut into 1½ inch cubes, if not already cut
  • 1/2 cup all-purpose flour
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoon avocado oil
  • 6 cup beef stock
  • 1 tablespoon Worcestershire sauce
  • 1 onion large, cut into 1 inch dice
  • 1 bay leaf
  • 3 carrot peeled and cut into 1 inch lengths
  • 3 Yukon Gold potato peeled and diced into 1 ½ inch cubes
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 323kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 1624mg | Potassium: 1110mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3827IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

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  Roasted Butternut Squash Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Butternut Squash Soup

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreePaleoPostpartumRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.

  Roasted Butternut Squash Soup quantity

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

  Instructions

  • Preheat oven to 400o F.
  • In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
  • Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
  • Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
  • Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
  • 1 Granny Smith apples peeled, sliced and cored
  • 1 yellow onion small, chopped
  • 2 carrot chopped
  • 3 tablespoon avocado oil
  • 2 teaspoon ground cinnamon
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon. ground cumin
  • 1 teaspoon chili powder optional
  • 6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives

  Optional Toppings:

  • 5 tablespoon pumpkin seeds
  • 10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg

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  Clean Diet Sweet and Sour Chicken

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

  Clean Diet Sweet and Sour Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.5 out of 5 based on 9 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

  Clean Diet Sweet and Sour Chicken quantity

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
  • Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
  • Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
  • 5 clove garlic crushed
  • 2 tablespoon avocado oil
  • 1 teaspoon paprika more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1½ teaspoon Kosher salt more or less to taste
  • 2 teaspoon honey
  • 1 tablespoon rice vinegar
  • 1 orange juiced
  • 1 teaspoon crushed red pepper more or less to taste
  • 1 orange sliced
  • 1 red onion large, cut lengthwise into wide strips

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a medium sauté pan over medium heat, or microwave on medium power, until heated through.

  Nutrition

  Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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  Mexican Avocado Cilantro Sauce

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Mexican Avocado Cilantro Sauce

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  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 tablespoon

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

  Mexican Avocado Cilantro Sauce quantity

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

  Instructions

  • Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
  • Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
  • Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.

  NOTES

  • If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 avocado ripe, skin and pit removed
  • ½ cup fresh cilantro packed, leaves and stems
  • ½ cup Italian parsley packed, leaves and stems
  • 1 lime juiced and zested
  • 2 clove garlic roughly chopped
  • 2 tablespoon water
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 jalapeno pepper seeds and stem removed - save the seeds
  • ½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

  Cooking Tools Required

  Blender, Sharp Knives

  Nutrition

  Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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  Baked Balsamic Glazed Chicken

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  Up to 10 servings
  

  Baked Balsamic Glazed Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy Free

  Balsamic vinegar adds a tangy-sweet taste to this baked chicken dish.

  Baked Balsamic Glazed Chicken quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the Marinade:

  • 2 tablespoon avocado oil
  • 6 tablespoon balsamic vinegar more to taste
  • 4 clove garlic smashed
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 416kcal | Carbohydrates: 3g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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  Spicy Coconut Chicken Thai Curry

  $0.00 Cooking Fee

  Rated 2.00 out of 5
  Up to 10 servings
  

  Spicy Coconut Chicken Thai Curry

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  Rated 3 out of 5 based on 6 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This Chicken Thai curry contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

  Spicy Coconut Chicken Thai Curry quantity

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

  Instructions

  • Heat a large skillet over medium-high heat.
  • Season sliced chicken with Kosher salt and pepper.
  • When the pan is warm, add half the coconut oil and cook the chicken pieces until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
  • Clean the pan and return to medium-high heat. Add the remaining coconut oil, garlic and ginger and cook until fragrant but not browned, about 1 minute. Add in all the vegetables and season with additional Kosher salt and ground pepper to taste. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally.
  • Add thai curry paste and saute additional 2 -3 minutes
  • Return the cooked chicken to the pan.
  • Add in the coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly.
  • Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thighs thinly sliced, about 1 ½ inches long
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper freshly ground
  • 4 tablespoon coconut oil
  • 1 pound zucchini cut into 1/2 x 2 spears or strips
  • 1/2 pound red bell pepper ribs and seeds removed, sliced
  • 5 stalk green onion sliced
  • 2/3 pound onion cut into thin slivers
  • 1 tablespoon fresh ginger finely grated
  • 5 clove garlic chopped
  • 1 tablespoon red thai curry paste or more to taste, if using green curry pase, use less as it's more spicy
  • 28 ounce canned full-fat coconut milk for 10 servings use 2 cans

  FOR GARNISH - OPTIONAL

  • 1 teaspoon crushed red pepper
  • 2 tablespoon fresh cilantro chopped
  • 2 each lime cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

  Nutrition

  Calories: 374kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg

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  Mango Salsa

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  Rated 0 out of 5
  Up to 10 servings
  

  Mango Salsa

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  Recipe adapted from:

  Cookie and Kate

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganWhole 30

  This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!

  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

  Mango Salsa quantity

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  https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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  Ingredients Scale

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

  Instructions

  • In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
  • Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce frozen mango defrosted and diced
  • 1 red bell pepper medium, chopped
  • ½ cup red onion chopped
  • ¼ cup fresh cilantro packed and chopped
  • 1 jalapeno pepper seeded and minced
  • 2 lime large, juiced (about ¼ cup lime juice for 10 servings)
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Serve chilled or at room temperature. Store in refrigerator up to 4 days.

  Nutrition

  Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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  Mexican Cauliflower Rice

  $0.00 Cooking Fee

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

  Mexican Cauliflower Rice

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This very low carb Mexican cauliflower rice is a healthy, paleo-friendly, keto-friendly, vegan side dish recipe that is bursting with Mexican flavors! It is the perfect side dish to taco bowls, fajitas, or inside burritos.

  Mexican Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits like rice. Be careful not to turn it mushy.
  • Heat oil in a large pan and add onions, garlic, and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant, about 2-3 minutes If you don’t like the food too spicy, de-seed the jalapeno.
  • Add the riced cauliflower and cook 3 to 4 minutes until tender.
  • Now add in cumin, paprika, black pepper, salt, tomato sauce. Continue to stir around until the tomato sauce dissolves in the mixture. If the mixture is too dry, add in water by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Remove from heat and stir in the chopped cilantro.
  • Serve hot with garnished cilantro, lime juice, and added salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1 onion small, finely chopped
  • 5 clove garlic minced
  • 1 jalapeno pepper finely chopped
  • 8 ounce canned tomato sauce
  • 2 teaspoon ground cumin
  • 1 teaspoon Kosher salt or to taste
  • 1 teaspoon paprika or red chilli powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon fresh cilantro chopped

  FOR TOPPING - OPTIONAL

  • 1 lime juiced
  • avocado sliced
  • fresh cilantro
  • 1 jalapeno pepper diced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months. Reheat in a microwave until it's warm all the way through.

  Nutrition

  Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 1mg

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  Turmeric Rice

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  Rated 4.67 out of 5
  Up to 10 servings
  

  Turmeric Rice

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  Recipe adapted from:

  Jenn Tidwell

  Rated 4.7 out of 5 based on 33 customer ratings

  (7 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2/3 cup

  Gluten FreeReduced FatVeganVegetarian

  Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.

  https://veggiedesserts.com/turmeric-rice/

  Turmeric Rice quantity

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  https://veggiedesserts.com/turmeric-rice/

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  Ingredients Scale

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

  Instructions

  • Heat oil in a large pan, then add the onion and cook until soft, but not brown.
  • Stir in the garlic and cook for another minute.
  • Add the turmeric, cumin, all the spices, and rice, and combine well.
  • Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
  • Serve sprinkled with chopped parsley.
  • Note: be guided by the cooking time on your particular bag of rice.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon coconut oil
  • 1 tablespoon avocado oil
  • 1/2 cup onion diced
  • 4 clove garlic minced
  • 2 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 2 bay leaf
  • 6 cardamom pod
  • 2 ½ cup aged basmati rice
  • 4 cup vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Garnish

  • 3 tablespoon Italian parsley

  Cooking Tools Required

  Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 208kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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  Baked Red Lentil Quinoa Fritters

  $0.00 Cooking Fee

  Rated 4.25 out of 5
  Up to 10 servings
  

  Baked Red Lentil Quinoa Fritters

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  Recipe adapted from:

  Veggie Inspired

  Rated 4.4 out of 5 based on 22 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 fritter, 4'' diameter, burger size

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeOil FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan and gluten free baked fritters are spiced with turmeric, cumin and a touch of cinnamon. They are also crispy and oil-free. This high protein and low fat, meatless dinner will delight both the vegans and the cornivors.

  https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/#wprm-recipe-container-9568

  Baked Red Lentil Quinoa Fritters quantity

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  https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/#wprm-recipe-container-9568

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  Ingredients Scale

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

  Instructions

  For the Fritters

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn't stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
  • Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon, and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
  • Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
  • Serve with Tahini Yogurt Sauce (below).

  For the Tahini Yogurt Sauce

  • While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Red Lentil Quinoa Fritters

  • 1 ½ cup quinoa tri-color quinoa or any other
  • ½ cup red lentils
  • 4 cup vegetable broth or water
  • ¼ cup Italian parsley chopped
  • ¼ cup tahini
  • 1 tablespoon Dijon mustard
  • ½ lemon juiced
  • 2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon Kosher salt or to taste
  • ⅛ teaspoon freshly ground black pepper or to taste
  • ¼ cup cornmeal
  • ¼ cup chickpea flour also called garbanzo bean flour (brown rice flour would work too)

  Tahini Yogurt Sauce

  • 1 cup plain unsweetened dairy free yogurt I used So Delicious
  • 3 tablespoon tahini
  • 1 lemon juiced
  • 2 clove garlic minced
  • 1 tablespoon fresh dill chopped
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives, Whisk

  Nutrition

  Calories: 244kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 361mg | Fiber: 6g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 3mg

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  Farro Salad with Tomatoes and Herbs

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  Rated 0 out of 5
  Up to 10 servings
  

  Farro Salad with Tomatoes and Herbs

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Brain FoodDairy FreeEgg FreeMediterranean DietNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Farro is an ancient wheat that contains more nutrients than modern wheat. It can be used in a variety of dishes, such as this Mediterranean style salad.

  Farro Salad with Tomatoes and Herbs quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 x 1 cup each

  Instructions

  • Combine the water and farro in a medium saucepan.
  • Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
  • Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
  • Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
  • In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10 x 1 cup each

  Ingredients

  Ingredients

  • 8 cup water
  • 20 ounce pearled farro
  • 1 tablespoon Kosher salt
  • 2 pound tomato medium dice
  • 1 cup red onion small dice
  • 2 tablespoon fresh oregano chopped
  • ½ cup Italian parsley chopped

  For the vinaigrette:

  • 2 clove garlic
  • ¼ cup balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve chilled or at room temperature.

  Nutrition

  Calories: 296kcal | Carbohydrates: 51g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 722mg | Potassium: 433mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 18mg | Calcium: 58mg | 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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  Chili Lime Steak Fajitas-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chili Lime Steak Fajitas-Diabetes Friendly

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  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 HealthyKetoLower CarbNut FreeSoy Free

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  Optional for Serving

  • 2 head leaf lettuce
  • 2 avocado sliced
  • 4 tablespoon fresh cilantro
  • 10 tablespoon sour cream

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 357kcal | Carbohydrates: 16g | Protein: 27g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 439mg | Potassium: 904mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6282IU | Vitamin C: 71mg | Calcium: 87mg | Iron: 3mg

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

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  • Yes
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