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  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

  $0.00 Cooking Fee

  Rated 0 out of 5
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  8 servings
  

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers

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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 Healthy

  With this selection you get two great dishes. First, enjoy the spicy, salty, sweet flavors of Korea with a delicious lean ground beef and whole grain rice bowl, and second, ground beef is sauteed with onions, garlic, then combined with wild rice and stuffed into plump bell peppers and baked until tender. You will get 4 servings of each dish.

  Korean Spicy Beef Rice Bowls and Wild Rice Stuffed Bell Peppers quantity

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

  Instructions

  Korean Beef Rice Bowl

  • Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
  • In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
  • Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
  • Sauté the bean sprouts for 1-2 minutes; set aside.
  • In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
  • Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

  Ground Beef and Wild Rice Stuffed Bell Peppers

  • Cook wild rice according to package directions.
  • Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds. Set aside.
  • In a large skillet set over medium heat, saute the onion and garlic, until softened (about 3-4 minutes). Add the ground beef, breaking it up as it cooks, until browned and fully cooked (about 6-8 minutes). Drain excess fat if necessary.
  • Stir in the diced tomatoes, paprika, oregano, salt, and pepper. Let the mixture simmer for 5 minutes. Then, mix in the cooked wild rice. Remove from heat.
  • Place the bell peppers in a baking dish. Stuff each pepper with the beef and wild rice mixture, packing it in firmly.
  • Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 10 minutes, until lightly browned on top.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook40

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Korean Rice Bowls:

  • 1.3 cup brown rice cooked according to package directions
  • 1 tablespoon avocado oil
  • 1 pound 90% lean ground beef
  • 4 cup fresh spinach
  • 8 ounce red bell pepper julienned
  • 1 cup bean sprouts
  • 2 clove garlic minced

  for the sauce:

  • 1 1/2 tablespoon low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoon chili garlic sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon freshly ground black pepper

  For the Ground Beef and Wild Rice Stuffed Bell Peppers

  • 4 each large bell pepper
  • 1 pound ground beef
  • 1 cup wild rice cooked according to package directions
  • 1 each small onion finely chopped
  • 2 clove garlic minced
  • 14.5 ounce canned diced tomatoes drained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon ground black pepper

  Cooking Tools Required

  12-inch skillet, 8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 492kcal | Carbohydrates: 46g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 432mg | Potassium: 793mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2505IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 5mg

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  Arrabbiata Sauce with Ground Beef over Zoodles

  $0.00 Cooking Fee

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

  Arrabbiata Sauce with Ground Beef over Zoodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti.

  Arrabbiata Sauce with Ground Beef over Zoodles quantity

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

  Instructions

  • Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
  • While the sauce is cooking, cook zucchini spirals according to package directions.
  • Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
  • Plate the zoodles, then top with the ground beef arrabbiata sauce.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 12 ounce frozen zucchini noodles
  • 28 ounce can crushed tomatoes
  • 3 clove garlic minced
  • 3 ounce onion finely chopped
  • 1/2 teaspoon crushed red pepper more or less to taste
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through

  Nutrition

  Calories: 323kcal | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 494mg | Potassium: 1220mg | Fiber: 5g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 6mg

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  Chicken Caesar Salad

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

  Chicken Caesar Salad

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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: 3 ounces cooked chicken and 4 ounces lettuce

  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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  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  This Caesar salad recipe uses anchovy pastse in the dressing for authentic texture and taste, without the raw egg. Plus homemade whole wheat croutons for flavorful crunch!

  Chicken Caesar Salad quantity

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

  Instructions

  • 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 the pot and set aside.
  • To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
  • To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
  • Place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce (for 1 serving) and croutons. Toss until well coated. Plate and repeat for the remaining servings. Top with 1/4 of the sliced chicken. Important: Do not toss salad until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the Poached Chicken:

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

  For the croutons:

  • 2 slice whole wheat bread cut into 1/2-inch cubes
  • 2 teaspoon extra virgin olive oil
  • 1 clove garlic peeled and smashed

  For the dressing:

  • 1 clove garlic put through a press
  • 1 teaspoon anchovy paste
  • 1 teaspoon Dijon mustard
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced
  • 2 tablespoon grated parmesan cheese
  • Kosher salt to taste or dietary preference
  • freshly ground black pepper to taste or dietary preference

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 424kcal | Carbohydrates: 13g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 76mg | Sodium: 252mg | Potassium: 668mg | Fiber: 4g | Sugar: 3g | Vitamin A: 13673IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 3mg

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  Immunity Boosting Chicken Bone Broth

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Immunity Boosting Chicken Bone Broth

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  Recipe adapted from:

  Customer submitted recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  One of the healthiest, nutrient dense chicken stocks.

  >> Note: This dish requires a crockpot (slow cooker) and will be ready in 12 hours. You will need to store it promptly after cooking is complete. This will be after the chef leaves. <<

  Instructions after 12 hours: Strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

  Immunity Boosting Chicken Bone Broth quantity

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  Ingredients Scale

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

  Instructions

  • Remove meat from bones.
  • Place the whole chicken carcass in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
  • After 12 hours, strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole rotisserie chicken Use a whole chicken carcass, about 2 pounds of bones
  • 1 each carrot peeled and chopped
  • 1 each yellow onion diced
  • 2 stalk celery chopped
  • 3 clove garlic halved
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt
  • 1 cup Italian parsley chopped
  • 6 cup water

  Cooking Tools Required

  Crockpot, Cutting board, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 625mg | Potassium: 148mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1395IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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  Vanilla Brown Butter Pear Baked Oatmeal

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Vanilla Brown Butter Pear Baked Oatmeal

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Refined Sugar FreeVegetarian

  Wonderful vanilla brown butter pear baked oatmeal with hints of cinnamon and sweet pears in every bite. This easy pear oatmeal bake is filled with warming flavors and makes the perfect winter breakfast or brunch!

  https://www.ambitiouskitchen.com/pear-baked-oatmeal/

  Vanilla Brown Butter Pear Baked Oatmeal quantity

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  https://www.ambitiouskitchen.com/pear-baked-oatmeal/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
  • *First, brown your butter: add butter to a small saucepan and place over medium heat. Once melted, the butter will begin to crackle, and then eventually foam. This will take a few minutes. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Set aside to cool for 5 minutes.
  • In a large bowl, whisk together the eggs, pure maple syrup, almond milk and vanilla extract.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, cinnamon, baking powder and salt. Mix until combined, then stir in diced pears and finally, the browned butter.
  • Pour mixture into the prepared pan and smooth top. Sprinkle the top with chopped walnuts, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

  • ¼ cup butter
  • 2 each egg
  • ¼ cup pure maple syrup
  • 1 ¾ cup unsweetened almond milk or any milk of choice
  • 1 tablespoon pure vanilla extract

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  Mix-ins:

  • 2 each medium Bartlett pear diced (about 1 ½ cups diced pears)

  Optional:

  • ¼ cup walnuts or pecans finely diced

  Cooking Tools Required

  9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Nutrition

  Calories: 257kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 267mg | Potassium: 158mg | Fiber: 4g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 0.1mg | Calcium: 168mg | Iron: 1mg

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  Custom Menu Order with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

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  Recipe adapted from:

  Dave Martinez

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Dave Martinez Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Dave Martinez (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Menu Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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  10

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  Custom Menu Cooking Order with Chef Dom Souza (Greater Sacramento Area Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Cooking Order with Chef Dom Souza (Greater Sacramento Area Only)

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  Recipe adapted from:

  Dom Souza

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Dom Souza Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Cooking Order with Chef Dom Souza (Greater Sacramento Area Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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

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  Egg Roll Stir-Fry-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Egg Roll Stir-Fry-AIP Diet Friendly

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  Recipe adapted from:

  Christina Feindel

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  AIP DietLower CarbPaleo

  This Egg Roll Stir-Fry has everything I loved about egg rolls except for the crispy wonton wrapper, which, while it may have been the best part, certainly wasn’t the healthiest. No, this dish serves up the savory meat and healthy veggie filling with a delicious, soy-free sauce that’ll have your mouth watering in anticipation before it comes off the stove.

  https://autoimmunewellness.com/egg-roll-stir-fry/

  Egg Roll Stir-Fry-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/egg-roll-stir-fry/

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  Ingredients Scale

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

  Instructions

  • Heat the oil in a pan over medium-high and saute the onion, cabbage, and carrots until the onion is translucent, about 4 minutes.
  • Add the garlic to the pan and cook another 30 seconds.
  • Break the ground pork up into pieces and add to the pan, stir-frying until browned, about 5 minutes.
  • Add the aminos, fish sauce, and ginger, then stir-fry another 3 minutes or until the pork is cooked through.
  • Serve garnished with green onions.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil
  • 1 small yellow onion chopped
  • 1 medium cabbage shredded
  • 4 large carrot shredded
  • 3 clove garlic minced
  • 1 pound ground pork
  • 6 tablespoon coconut aminos
  • 1 teaspoon fish sauce
  • ½ teaspoon ground ginger
  • 4 stalk green onion chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 430kcal | Carbohydrates: 28g | Protein: 23g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 776mg | Potassium: 996mg | Fiber: 8g | Sugar: 12g | Vitamin A: 10542IU | Vitamin C: 92mg | Calcium: 147mg | 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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  Sizzlin Spicy Szechuan and Beef Stir-Fry

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Sizzlin Spicy Szechuan and Beef Stir-Fry

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  Recipe adapted from:

  Gimme Some Oven

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz of steak and 1-2 oz of veggies

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This Sizzlin’ Spicy Squabble Szechuan Stir-Fry is made with beef but can be easily made with chicken, shrimp or tofu. Feel free to make it as spicy or mild as you prefer!

  www.kaiafitfolsom.com

  Sizzlin Spicy Szechuan and Beef Stir-Fry quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Heat 1 tablespoon oil in a wok or large sauté pan over high heat.
  • Add steak and sauté for 4-5 minutes, tossing occasionally, until cooked through.  Transfer steak to a clean plate and set aside.
  • Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3-4 minutes, tossing occasionally, until cooked by still slightly crispy.  (I don’t like my veggies to be too soft in a stir-fry.)  Add garlic and sauté for 1 more minute, or until fragrant.
  • In the meantime, chop the garlic and ginger and make the Szechuan sauce.
  • Reduce heat to medium.  Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
  • Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
  • Notes:

    **If your customer would like a spicier sauce, double the amount of crushed red pepper flakes. For a sweeter sauce, add more maple syrup.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil
  • 2 pound flank steak thinly-sliced
  • 2 each white onion peeled and thinly sliced
  • 2 each red bell pepper cored and thinly sliced
  • 8 clove garlic peeled and thinly sliced
  • 5 teaspoon fresh ginger finely minced
  • 3 tablespoon extra virgin olive oil

  Szechuan Sauce:

  • 3/4 cup low-sodium soy sauce
  • 5 tablespoon maple syrup
  • 2 tablespoon chili garlic sauce
  • 2 tablespoon rice vinegar
  • 1 teaspoon Chinese five spice powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

  Toppings (optional):

  • green onion thinly-sliced
  • sesame seeds toasted
  • crushed red pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Sause: Use immediately, or refrigerate in a sealed container for up to 4 days.

  Nutrition

  Calories: 460kcal | Carbohydrates: 23g | Protein: 37g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 91mg | Sodium: 1518mg | Potassium: 852mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1344IU | Vitamin C: 55mg | Calcium: 85mg | Iron: 4mg

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  Custom Menu Order with Chef Rick Pettigrew (San Francisco, SF East Bay, SF South Bay, Peninsula, and Marin Co Only)

  $255.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Custom Menu Order with Chef Rick Pettigrew (San Francisco, SF East Bay, SF South Bay, Peninsula, and Marin Co Only)

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  Recipe adapted from:

  Rick Pettigrew

  Rated 0 out of 5

  $255.00 Cooking Fee

  Serving Size: varies

  Chef Rick Pettigrew Custom Order minimum $255, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Rick Pettigrew (San Francisco, SF East Bay, SF South Bay, Peninsula, and Marin Co Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep235.38

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 56 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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  Simmered Spicy Tofu with Beef

  $0.00 Cooking Fee

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

  Simmered Spicy Tofu with Beef

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  Recipe adapted from:

  Chef Jun Cai

  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.
  
  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 FreeHeart HealthyLower Carb

  This flavorful simmered beef and tofu recipe was submitted by one of our San Francisco East Bay plaform chefs, Chef Jun Cai. It would go great with an oder of white rice!

  Simmered Spicy Tofu with Beef quantity

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  Ingredients Scale

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

  Instructions

  • In a large wok heat the oil add the ground beef and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until beef is evenly coated with Doubanjiang and fully cooked through.
  • Add green onion, garlic, ginger and stir fry for another minute.
  • Spread tofu evenly on top of ground beef. Add five-spice powder, and sugar. Pour in the water and cook until brought to a simmer.
  • Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some sauce (be careful, it will be very hot!).
  • Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
  • Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
  • Garnish with extra green onion and a small of the Sichuan peppercorns oil, if using. Serve hot over steamed rice or by itself as main.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce 80% lean ground beef
  • 2 tablespoon avocado oil
  • 3 tablespoon Doubanjiang (spicy Sichuan paste)
  • 4 stalk green onion chopped
  • 8 clove garlic chopped
  • 1 teaspoon fresh ginger minced
  • 28 ounce firm tofu
  • 4 teaspoon light soy sauce
  • 2 teaspoon oyster sauce
  • 3 tablespoon cornstarch mixed with 2 cups water
  • 1/2 teaspoon Chinese five spice powder
  • 2 teaspoon granulated sugar or to taste
  • 1 cup water

  Optional:

  • 2 teaspoon Sichuan peppercorn oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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  Lemon Ricotta Cookies with Lemon Glaze

  $0.00 Cooking Fee

  Rated 0 out of 5
  22 servings
  

  Lemon Ricotta Cookies with Lemon Glaze

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  Recipe adapted from:

  Giada De Laurentiis

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Soy FreeVegetarian

  These lovely cookies have a tender cake-like texture and are topped with a luscious lemon glaze. Perfect for a Spring holiday treat!

  https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

  Lemon Ricotta Cookies with Lemon Glaze quantity

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  https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

  Cook Tools and Details

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 22

  Instructions

  For the cookies:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

  For the glaze:

  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Store in an air tight container.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size22

  Ingredients

  Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 cup sugar
  • 2 egg
  • 15 ounce ricotta cheese
  • 3 tablespoon fresh lemon juice
  • 1 lemon zested

  For the glaze:

  • 1 1/2 cup powdered sugar
  • 3 tablespoon fresh lemon juice
  • 1 lemon zested

  Cooking Tools Required

  Baking sheet, Cutting board, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 231kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 148mg | Potassium: 50mg | Fiber: 1g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

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  Haney’s Oatmeal Raisin Walnut Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Haney’s Oatmeal Raisin Walnut Cookies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Refined Sugar FreeSoy FreeVegetarian

  This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

  Haney’s Oatmeal Raisin Walnut Cookies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
  • Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
  • Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
  • Bake for 20 minutes or until walnuts start to brown a bit.
  • Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1/3 cup all purpose flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt

  Wet ingredients:

  • 2 ripe banana well mashed
  • 1/2 cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 egg

  Mix in:

  • 1 cup walnuts chopped
  • 1 1/4 cup raisins

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 266kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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  16

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  Zucchini Carrot Walnut Bread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Zucchini Carrot Walnut Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: One 1/2 inch slice

  Dairy FreeSoy FreeVegetarian

  Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

  Zucchini Carrot Walnut Bread quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
  • In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
  • Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoon pumpkin pie spice
  • 2 egg
  • 2/3 cup brown sugar packed
  • 1/2 cup avocado oil
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup zucchini grated
  • ½ cup carrot grated
  • ½ cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

  Nutrition

  Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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  Custom Menu Order with Chef Richard Chavez (SF East Bay, Sonoma/Napa Area, and Marin County Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Richard Chavez (SF East Bay, Sonoma/Napa Area, and Marin County Only)

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  Recipe adapted from:

  Richard Chavez

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Richard Chavez Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  https://foodom.acsdm.com/cook/richard-chavez/

  Custom Menu Order with Chef Richard Chavez (SF East Bay, Sonoma/Napa Area, and Marin County Only) quantity

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  https://foodom.acsdm.com/cook/richard-chavez/

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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

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  Shrimp with Lobster Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  
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  Shrimp with Lobster Sauce

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  Recipe adapted from:

  Bill

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces plus 3/4 cup rice

  Dairy FreeGluten FreeNut Free

  Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill

  https://thewoksoflife.com/shrimp-lobster-sauce/

  Shrimp with Lobster Sauce quantity

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  https://thewoksoflife.com/shrimp-lobster-sauce/

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions
  • Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain white rice cooked according to package directions
  • 24 ounce U21 shrimp
  • 12 ounce ground pork
  • 6 tablespoon avocado oil
  • 3 clove garlic minced
  • 3 tablespoon dry sherry or Shaoxing wine
  • 4 1/2 cup low sodium chicken stock
  • 1 1/2 teaspoon sesame oil
  • 3/4 teaspoon granulated sugar
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon white pepper more or less to taste
  • 1 1/2 cup frozen green peas
  • 6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
  • 3 egg beaten slightly
  • 3 stalk green onion chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | 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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  Strawberry Oatmeal Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  
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  Strawberry Oatmeal Bars

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  Recipe adapted from:

  Erin Clarke

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  Egg FreeNut FreeVegetarian

  These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

  Strawberry Oatmeal Bars quantity

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  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16

  Instructions

  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

  Notes

  -Store leftovers in the refrigerator for up to 5 days.
  -To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  -If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size16

  Ingredients

  Ingredients

  Bars

  • 1 cup old fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Kosher salt
  • 6 tablespoon unsalted butter melted
  • 2 cup strawberry diced
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

  Vanilla Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

  Nutrition

  Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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  Cranberry Pear Tart

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Cranberry Pear Tart

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeOil FreeVegetarian

  This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice.

  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

  Cranberry Pear Tart quantity

  • Food Prep
  • Cooking
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  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

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  Ingredients Scale

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

  Instructions

  • Press crust onto the bottom and up the sides of an ungreased 9 in tart pan with a removable bottom and trim the edges. Generously prick the bottom with a fork and set aside.
  • In a large skillet, cook the pears, cranberries, apple juice concentrate, and apple pie spice over medium heat until the pears are tender. Pour into the crust. Bake at 375F until the crust is golden brown, 30-35 minutes. Cool on a wire rack.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 1 9-inch frozen pie crust defrosted, refrigerated
  • 4 cup pear peeled and sliced
  • ⅓ cup dried cranberries
  • ⅓ cup apple juice concentrate thawed
  • 1 teaspoon apple pie spice

  Cooking Tools Required

  9-inch springform pan, Cooling Rack, Cutting board, Forks, Measuring cups and spoons, Oven, Peeler, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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  Miracle Noodle Yakisoba

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  Rated 0 out of 5
  6 servings
  

  Miracle Noodle Yakisoba

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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 FreeLower CarbNut FreeReduced 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 miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.

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

  Miracle Noodle Yakisoba quantity

  • Food Prep
  • Cooking
  • Storing
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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

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

  Instructions

  • Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
  • Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
  • Add the coleslaw mix and red chili and cook for 2 minutes.
  • Add noodles, green onion and sauce ingredients. 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 Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 32 ounce Miracle Noodle
  • 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, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through.

  Nutrition

  Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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  Okra, Peas & Rice

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  5 servings
  

  Okra, Peas & Rice

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:

  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

  Okra, Peas & Rice quantity

  • Food Prep
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  https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
  • In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
  • Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
  • Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 1 1/2 cup Jasmine rice
  • 4 cup okra trimmed, chopped
  • 30 ounce canned black eyed peas drained and rinsed
  • 4 teaspoon extra virgin olive oil
  • 2 teaspoon paprika more or less to taste
  • 1 teaspoon sea salt more or less to taste
  • 56 ounce canned whole peeled tomatoes drained and halved

  Cooking Tools Required

  Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | 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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