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  Naked Wonton Soup

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  4 servings
  

  Naked Wonton Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyKetoLower CarbRefined Sugar Free

  Enjoy this simple no-wrapper, fiber-rich, and satisfying Naked Wonton Soup. It's sure to warm you up without the extra carbs!

  Naked Wonton Soup quantity

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  Instructions

  • In a large pan, heat sesame oil over medium heat. Add ground turkey, breaking it apart with a spoon. Cook until fully browned (about 6-8 minutes).
  • Add garlic and ginger to the pan with the turkey. Stir and cook for another 1-2 minutes until fragrant.
  • In a large pot, bring the chicken broth to a simmer over medium heat. Add the cooked turkey mixture, soy sauce, and rice vinegar. Stir to combine. Add the sliced mushrooms, shredded carrots, and kale. Simmer for 5-7 minutes until the vegetables are tender.
  • Ladle the soup into bowls. Garnish with chopped green onions. Serve immediately and enjoy this heart-healthy, filling soup!

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 4 cup low-sodium chicken broth
  • 1 tablespoon sesame oil
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 cup kale chopped
  • 1/2 cup white mushroom sliced
  • 1 tablespoon low-sodium soy sauce
  • 1/4 cup green onion chopped
  • 1/2 cup carrot shredded
  • 1 tablespoon rice vinegar

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat soup in a small pot on medium-high heat until just simmering or in the microwave on high power.

  Nutrition

  Calories: 215kcal | Carbohydrates: 6g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 289mg | Potassium: 690mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3288IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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  Alan’s Famous Breakfast Frittata-Lower Sodium

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  12 servings
  

  Alan’s Famous Breakfast Frittata-Lower Sodium

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  Recipe adapted from:

  Alan Skversky

  Rated 0 out of 5

  $0.00 Cooking Fee

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbMediterranean DietReduced FatRefined Sugar FreeSoy Free

  This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

  Alan’s Famous Breakfast Frittata-Lower Sodium quantity

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  Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
  • Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
  • In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
  • Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
  • Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
  • Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
  • Bake for 45-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 bunch asparagus chopped into one-inch lengths
  • 12 egg large
  • 16 ounce egg white
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound 85% lean ground turkey
  • 1 white onion small dice
  • 1 red bell pepper diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 pound fresh spinach roughly chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 30 minutes or until heated through.

  Nutrition

  Calories: 149kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 184mg | Sodium: 661mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

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  Chicken Salad Pita and Chicken Vegetable Soup

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  8 servings
  

  Chicken Salad Pita and Chicken Vegetable Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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 FriendlyEgg FreeHeart HealthyNut Free

  With this selection you get two great chicken dishes. First, a classic chicken salad that's loaded with crunchy vegetables wrapped in a whole wheat pita, and second, a delicious soup made with homemade broth that's filled with hearty vegetables, tender pieces of chicken, and whole wheat pasta, making it a great main dish meal. You will get 4 servings of each dish.

  Chicken Salad Pita and Chicken Vegetable Soup quantity

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  Instructions

  Poached Chicken:

  • Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees), while you work on the rest of the prep.
  • Remove chicken from stock, strain stock and reserve both.

  Chicken Salad:

  • Dice half of the reserved poached chicken. Add to a medium bowl; add all the filling ingredients and mix well. Season salad with salt and pepper. To serve, lay single leaf lettuce on pita then add roughly 1/2 cup chicken salad. Fold and enjoy immediately. Store chicken salad, lettuce, and pita separately for future servings.

  Chicken Soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for a few minutes, until onion is tender.
  • Add the garlic and sauté for an additional minute or two, being careful not to burn the garlic.
  • Add 4 cups of the reserved chicken stock, carrots, and celery. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes or until vegetables are tender. Remove from heat. Shred half of the reserved cooked chicken; add to soup. Stir in the pepper, and parsley.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Poached Chicken:

  • 2 pound boneless skinless chicken breast
  • cold water to cover chicken by at least 1 inch
  • 1 teaspoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 1 each lemon halved and squeezed into poaching liquid
  • 1 teaspoon whole black peppercorns

  For the Chicken Salad:

  • 4 piece whole wheat pita cut in 4 halves
  • 1 head leaf lettuce divided into single leaves

  and chicken salad filling

  • 1/2 cup mayonnaise
  • 3/4 cup celery finely chopped
  • 2 ounce red onion finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  For the Chicken Soup:

  • 8 ounce whole wheat elbow pasta or any small whole wheat pasta
  • 2 tablespoon extra virgin olive oil
  • 3 ounce red onion diced
  • 1 clove garlic finely chopped
  • 1 each large carrot diced
  • 2 rib celery diced
  • ⅓ teaspoon freshly ground black pepper
  • 1 1/2 tablespoon Italian parsley chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 41g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 811mg | Potassium: 707mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3176IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3mg

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  Crispy Honey Ginger Salmon Bowls

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  4 servings
  
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  Crispy Honey Ginger Salmon Bowls

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounce salmon and 6 ounce rice and toppings

  Brain FoodNut FreePostpartumPregnancyRefined Sugar Free

  This colorful salmon bowl is full of flavor. Made with ginger and cooked in a salty-spicy butter sauce until crispy. The salmon is cooked until caramelized around the edges then added to bowls of coconut rice. It’s served with a fresh bright mango salsa with candied jalapeños for a balance of spicy, sweet, and savory flavor.

  Crispy Honey Ginger Salmon Bowls quantity

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  Instructions

  Make the coconut rice:

  • Combine the can coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add jasmine rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes on low, then turn the heat off completely. Let the rice sit, covered, for another 15-20 minutes. Remove the lid and fluff the rice with a fork.

  Make the candied jalapenos:

  • Bring to a gentle boil. Simmer over low for 3-5 minutes. Meanwhile, arrange sliced jalapeños in a glass jar. Pour the honey over the jalapeños. Add the apple cider vinegar and a pinch of salt. Let cool. Keep stored in the fridge for up to 2 weeks. 

  Cook the fish:

  • In a bowl, combine the tamari, fish sauce, honey, ginger, and chili paste.
  • Melt the butter in a large skillet over medium-high heat. Add the salmon, skin side down and cook for 3 minutes, until the salmon is crisp. Flip, reduce the heat to medium and add the garlic. Cook another minute.
  • Pour in the sauce. Cook another 3 minute, until the sauce thickens. Remove the salmon from the skillet.
  • To the skillet add 1/4 cup water. Scrape up any sauce in the pan and simmer until the sauce comes back together.

  Make the salsa:

  • Meanwhile, make the salsa. Combine all ingredients in a bowl, including 1/4 cup of the candied jalapenos. Season with salt.

  Plate:

  • Spoon the salmon over the bowls of rice. Pour the sauce over the salmon. Top with the salsa and enjoy!

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the coconut rice:

  • 14 ounce canned full-fat coconut milk
  • 1/2 cup water
  • 1 cup jasmine rice
  • pinch Kosher salt

  For the candied jalapenos:

  • 1/3 cup honey
  • 3 each jalapeno pepper sliced
  • 2 tablespoon apple cider vinegar
  • pinch Kosher salt

  For the fish:

  • 1/4 cup tamari sauce
  • 2 teaspoon fish sauce
  • 3 tablespoon honey
  • 1 tablespoon fresh ginger grated
  • 2 tablespoon sambal oelek chili paste
  • 24 ounce salmon fillet cut into chunks
  • 4 tablespoon salted butter
  • 6 clove garlic chopped

  For the salsa:

  • 1 cup mango diced
  • 1 each peach diced
  • 1/4 cup cilantro chopped
  • 1/4 cup fresh basil chopped
  • 2 tablespoon lime juice

  Cooking Tools Required

  12-inch nonstick skillet, Can Opener, Measuring cups and spoons, Mixing bowls, Pot with lid, Saucepan with lid, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 1049kcal | Carbohydrates: 123g | Protein: 45g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 1403mg | Potassium: 1231mg | Fiber: 4g | Sugar: 68g | Vitamin A: 6814IU | Vitamin C: 21mg | Calcium: 107mg | Iron: 9mg

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  Green Chicken Zoodle Bowl-AIP Diet Friendly

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  4 servings
  

  Green Chicken Zoodle Bowl-AIP Diet Friendly

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  Recipe adapted from:

  Mickey Trescott

  Rated 0 out of 5

  $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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  AIP DietBrain FoodDiabetes FriendlyHeart HealthyLower CarbPaleoPregnancy

  Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol, Paleo, or Low Carb.

  https://autoimmunewellness.com/green-chicken-zoodle-bowl/

  Green Chicken Zoodle Bowl-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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  Instructions

  • Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
  • Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
  • Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
  • While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
  • When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the sauce:

  • ⅓ cup fresh cilantro packed
  • ½ cup extra virgin olive oil
  • 2 tablespoon lime juice
  • ¼ teaspoon sea salt
  • 1 clove garlic

  For the bowl:

  • 1 tablespoon coconut oil
  • ½ each onion diced
  • 3 clove garlic minced
  • 1 ½ pound boneless skinless chicken thigh cut into 1 ½ inch chunks
  • ½ teaspoon sea salt
  • 3 each zucchini spiralized
  • 3 each carrot spiralized

  Optional for garnish:

  • 4 tablespoon fresh cilantro chopped
  • 4 each radish thinly-sliced
  • 2 each lime cut into wedges
  • 1 each avocado sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Heat in a sauté pan over medium-high heat until cooked through.

  Nutrition

  Calories: 611kcal | Carbohydrates: 18g | Protein: 36g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 639mg | Potassium: 1268mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8180IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg

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  Fried Rice with Soy Sauce and Eggs 2

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  Rated 0 out of 5
  6 servings
  

  Fried Rice with Soy Sauce and Eggs 2

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  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Nut FreeVegetarian

  This hearty dish includes bok choy, onion, and ginger, and was submitted by Foodom platform Chef Jun Cai who serves the San Franciso East Bay Area and Sonoma/Napa Areas.

  Fried Rice with Soy Sauce and Eggs 2 quantity

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  Instructions

  • 1. Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with egg yolk before using.
  • 2. Heat wok or sauté pan over medium-high heat, add half onion, ginger, red chili, soy sauce, dark soy sauce stew 5 minutes filter
  • 3. When pan is hot add oil then the diced carrots and half onion, Saute for a couple minutes. Add the egg white chopping them into small pieces as they cook.
  • 4. Add the rice, breaking up any large chunks.
  • 5. Add the bok choy Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
  • 6. Add white pepper; chicken bouillon powder, taste and correct seasonings.
  • 7. Remove from heat and add sesame oil and green onion

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook35

  Passive10

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup long grain white rice
  • 3 tablespoon avocado oil
  • 3 each egg
  • 2 each carrot
  • 3 head baby bok choy
  • 3 tablespoon soy sauce
  • 1.5 teaspoon dark soy sauce
  • 2 teaspoon sesame oil
  • 3 each dry red chili
  • 3 stalk green onion
  • 1 teaspoon fresh ginger
  • 1 each yellow onion
  • 1 tablespoon white pepper
  • 2 tablespoon chicken bouillon powder

  Cooking Tools Required

  Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through or on the cooktop over medium-high heat.

  Nutrition

  Calories: 362kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1036mg | Potassium: 240mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3613IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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  Molten Lava Cookies

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  Rated 3.00 out of 5
  12 servings
  

  Molten Lava Cookies

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  Rated 3.7 out of 5 based on 11 customer ratings

  $0.00 Cooking Fee

  Vegetarian

  Molten Lava Cookies quantity

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  Vegetarian Stuffed Peppers

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  Rated 0 out of 5
  8 servings
  

  Vegetarian Stuffed Peppers

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 stuffed pepper

  Vegetarian

  These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but they’re just as good without the cheese. You can easily make these peppers dairy free or vegan.

  https://cookieandkate.com/vegetarian-stuffed-peppers-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-23540802&utm_medium=social&utm_source=linkin.bio#tasty-recipes-37483-jump-target

  Vegetarian Stuffed Peppers quantity

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  https://cookieandkate.com/vegetarian-stuffed-peppers-recipe/?utm_campaign=later-linkinbio-cookieandkate&utm_content=later-23540802&utm_medium=social&utm_source=linkin.bio#tasty-recipes-37483-jump-target

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  Instructions

  • 1. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
  • 2. In the meantime, cook the rice: Bring a large pot of water to boil. Rinse the rice in a fine-mesh colander until the water runs clear. Add the rice to the boiling water and continue boiling, uncovered, for 30 minutes (reduce the heat as necessary to prevent overflow). Drain off the remaining cooking water and return the rice to the pot. Set aside.
  • 3. Prepare the filling: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
  • 4. Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.
  • 5. Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
  • 6. To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
  • 7. Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. Leftovers keep well in the fridge, covered, for up to 4 days. I believe they would freeze well for several months, but haven’t tried to be sure.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the roasted peppers:

  • 4 red bell pepper large, halved from stem to base, seeds and membranes removed
  • 1 tablespoon extra virgin olive oil more or less as needed
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Filling and topping:

  • ½ cup long-grain brown rice cooked according to package directions
  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large, chopped
  • ½ teaspoon Kosher salt more or less to taste
  • 2 cup cherry tomatoes halved or quartered if large
  • ½ cup fresh cilantro plus more for garnish
  • 4 clove garlic pressed or minced
  • 1 ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 15 ounce canned pinto beans rinsed and drained
  • 1/2 freshly ground black pepper more or less to taste
  • 1 tablespoon lime juice
  • 4 ounce grated cheddar cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Pot with lid

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 224kcal | Carbohydrates: 25g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 14mg | Sodium: 686mg | Potassium: 438mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2371IU | Vitamin C: 87mg | Calcium: 147mg | Iron: 2mg

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  Pressure Cooker Sweet and Sour Brisket

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  Pressure Cooker Sweet and Sour Brisket

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  Recipe adapted from:

  Beth Lee

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeSoy Free

  A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.

  https://omgyummy.com/instant-pot-brisket/

  Pressure Cooker Sweet and Sour Brisket quantity

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  https://omgyummy.com/instant-pot-brisket/

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  Instructions

  • Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
  • Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
  • Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
  • Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
  • When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
  • At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

  Notes

  Tips for buying brisket
  The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
  There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
  If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
  If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce dark beer or whichever beer you prefer
  • 1 cup canned whole berry cranberry sauce
  • 1/2 cup ketchup
  • 4-5 pound brisket cut into smaller pieces to fit into pot if needed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 1 onion large, thinly sliced

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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  Contest-Winning Moist Chocolate Cake

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  Rated 0 out of 5
  12 servings
  

  Contest-Winning Moist Chocolate Cake

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Soy FreeVegetarian

  This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Contest-Winning Moist Chocolate Cake quantity

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  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 egg large, at room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar

  Cooking Tools Required

  Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

  Nutrition

  Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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  Quinoa Crackers

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  Up to 10 servings
  

  Quinoa Crackers

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 small crackers

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

  Quinoa Crackers quantity

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  Instructions

  • Preheat oven to 300 degrees.
  • Crush almonds in food processor in short pulses.
  • Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
  • Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
  • Bake for 30 minutes. Allow to cool, then break into pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon chia seeds soaked in water for 15 minutes
  • ½ cup quinoa soaked in water for 15 minutes
  • ½ cup almonds
  • ½ cup quick cooking oats
  • ½ cup sesame seeds
  • ¼ cup flax seed
  • ¼ cup raw tahini
  • 2 tablespoon water
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

  Nutrition

  Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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  Bacon Wrapped Jalapeno Poppers

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  Rated 0 out of 5
  12 servings
  

  Bacon Wrapped Jalapeno Poppers

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  Recipe adapted from:

  Sara Welch

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 poppers

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!

  https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

  Bacon Wrapped Jalapeno Poppers quantity

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  https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
  • Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
  • In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
  • Fill each jalapeno half with the cheese mixture.
  • Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
  • Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • avocado oil cooking spray
  • 12 jalapeno pepper approximately 3-4 inches long
  • 8 ounce cream cheese block, softened
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thin sliced bacon 12 slices, cut in half
  • 24 toothpicks for securing bacon

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 10 minutes or until heated through.

  Nutrition

  Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 1mg

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  Chimichurri Sauce

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Chimichurri Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

  Chimichurri Sauce quantity

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  Instructions

  • Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch Italian parsley mostly leaves
  • 1 bunch fresh cilantro mostly leaves
  • 4 tablespoon fresh oregano
  • 5 clove garlic roughly chopped
  • 4 tablespoon yellow onion chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 1 lime large, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

  Cooking Tools Required

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

  Nutrition

  Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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  Aloo Paratha

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  Rated 0 out of 5
  8 servings
  

  Aloo Paratha

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  Recipe adapted from:

  Priya Krishna

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 paratha

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

  Aloo Paratha quantity

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

  Instructions

  • Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
  • Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
  • Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
  • Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
  • Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
  • Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
  • Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
  • To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive20

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 russet potato medium, about 20-22 ounces total
  • 2 cup whole wheat flour plus more for dusting and rolling
  • 3/4 cup avocado oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon fennel seeds
  • 1 bunch fresh cilantro chopped
  • 1/2 teaspoon chili powder

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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  Goji Berry Balls

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  Rated 0 out of 5
  Up to 10 servings
  

  Goji Berry Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 balls

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

  Goji Berry Balls quantity

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  Instructions

  • In a food processor, grind cashews into a fine meal.
  • Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
  • Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup cashew raw
  • 1 1/2 cup goji berries raw
  • 3 teaspoon pure vanilla extract
  • 3 tablespoon maple syrup
  • 6 tablespoon fresh lemon juice

  For rolling:

  • 1 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

  Nutrition

  Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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  Clean Diet Carrot Cake

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  Rated 0 out of 5
  12 servings
  

  Clean Diet Carrot Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This moist and delicious carrot cake has walnuts and cinnamon and all the flavor and texture you would expect from a great classic cake.

  https://www.instagram.com/karinadoninutrition/

  Clean Diet Carrot Cake quantity

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  https://www.instagram.com/karinadoninutrition/

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  Instructions

  • Preheat oven to 350° F.
  • Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
  • Beat the eggs and coconut sugar for 2 minutes, until foamy.
  • Add the grape seed oil to the foam and beat for an additional 2 minutes.
  • Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
  • Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
  • Let completely cool before unmolding.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil to grease the pan
  • 4 egg
  • 3/4 cup coconut sugar
  • 1/2 cup grape seed oil
  • 7 carrot peeled and grated
  • 2 cup white spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup walnuts chopped

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9-inch round baking pan, Cutting board, Electric Hand Mixer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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  Yakisoba Spaghetti Squash

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

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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: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

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

  Yakisoba Spaghetti Squash quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

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

  For the sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

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

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  Tomato Basil Frittata

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  6 servings
  

  Tomato Basil Frittata

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  Recipe adapted from:

  Karin Adoni Ben-David

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  Serving Size: 4 ounces

  Dairy FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

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

  Tomato Basil Frittata quantity

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook3

  Hands-Off Cook8

  Passive0

  Total Time21 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Maple Bourbon Pecan Pie

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  8 servings
  

  Maple Bourbon Pecan Pie

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 4 ounce

  Soy FreeVegetarian

  This popular holiday dessert is made extra special with the addition of maple syrup and bourbon. This dish requires 4-hours of chilling time until the pie is completely cool before cutting.

  Maple Bourbon Pecan Pie quantity

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

  Instructions

  • Heat oven to 325 degrees.
  • Place pie shell in oven and bake for 10 minutes, or according to instructions.
  • Toast pecans in oven for 5-7 minutes, being careful not to burn them. Chop into pea-sized pieces.

  Meanwhile prepare the filling:

  • Melt butter in a medium metal bowl, set over a skillet of simmering water, or use a double boiler. Remove bowl and stir in the sugar and salt. Beat in the eggs, then the maple syrup and bourbon. Return bowl to the skillet of simmering water and bring mixture to 130 degrees on an instant-read thermometer, mixing continually. Remove from heat and stir in the pecans.
  • Reduce oven temperature to 275 degrees, pour the mixture into heated pie shell, and bake on the middle rack for 50 minutes. The pie should have a gelatin-like texture at the center when gently pressed with the back of a spoon.
  • Transfer pie to a rack and cool completely for at least 4 hours before cutting.

  For the whipped cream:

  • Place heavy cream, sugar, and vanilla in a mixing bowl that has been chilled in the freezer. Beat with electric beaters (or by hand with a whisk) on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally, turn up to high and beat until semi-stiff peaks form. Do not overbeat.

  Notes

  Adapted from: Baking Illustrated, Copyright 2004

  *Alcohol can only be purchased by customer

  You may or may not need a 9-inch pie plate.  If the crust is purchased in a pie tin then you will  not, however some crusts are sold flat without a tin and in this case you would need a pie plate.  

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 prepared unbaked pie shell 9-inch, usually found in freezer section
  • 4 tablespoon unsalted butter
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 3 egg large
  • 1 cup maple syrup
  • 1 teaspoon bourbon *alcohol can only be purchased by customer
  • 1 ½ cup whole pecans

  For the whipped cream:

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  9 inch Pie Dish, Cooling Rack, Cutting board, Double Boiler, Electric Hand Mixer, Measuring cups and spoons, Meat Thermometer, Oven, Top Stove, Whisk

  Reheating/Serving Instructions

  Cool completely for at least 4 hours before cutting. Best served at room temperature. Store pie lightly covered with aluminum foil on the counter for up to 2 days, after that store in the refrigerator wrapped in plastic wrap an additional 2 days. Store whipped cream, covered in the refrigerator until ready to serve.

  Nutrition

  Calories: 568kcal | Carbohydrates: 55g | Protein: 6g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 272mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

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  Three Cheese Pesto Baked Orecchiette

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  Three Cheese Pesto Baked Orecchiette

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  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This creamy baked pasta dish combines zucchini and mushrooms with fresh mozzarella, Fontina, and Romano cheeses.

  Three Cheese Pesto Baked Orecchiette quantity

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

  Instructions

  • Position oven rack to middle and pre-heat oven to 450 degrees.
  • Fill a large pot ¾ full with water and bring to a boil. When boiling add salt and then the pasta. Cook to al-dente according to time on the package. Drain and set aside
  • Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil then the mushrooms. Saute for 5-6 minutes or until mushrooms have lost most of their moisture. Add the red pepper flakes and saute an additional minute. Season with Kosher salt and pepper. Transfer mushrooms to a 9x13 inch baking dish.
  • To the same pan, still over medium-high heat, add the olive oil and the zucchini. Saute several minutes until zucchini is lightly browned and softened. Season with Kosher salt and pepper. Add the cream, cook, and stir for 1 minute. Transfer to the baking dish with mushrooms, spreading evenly.
  • Layer pasta over vegetables. Top with the mozzarella and fontina cheese. Spoon pesto over cheese and then top with panko bread crumbs. Bake for 10-12 minutes or until the top is lightly browned. Remove from oven and top with Romano cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce dry orecchiette pasta shells
  • 2 teaspoon Kosher salt
  • 2 teaspoon extra virgin olive oil
  • ½ pound cremini mushroom sliced
  • ¼ teaspoon crushed red pepper
  • 2 teaspoon extra virgin olive oil
  • 1 pound zucchini 2 medium, sliced lengthwise, then sliced thinly crosswise
  • 2 clove garlic chopped
  • ¼ cup heavy whipping cream
  • 4 ounce mozzarella cheese small dice
  • 2 ounce fontina cheese grated
  • ⅓ cup basil pesto usually located in the refrigerated section
  • ¼ cup panko breadcrumbs
  • ¼ cup Romano cheese grated

  Cooking Tools Required

  Colander, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat is microwave on medium power until cheese is melted and pasta is heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 887mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 1mg

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