Showing 281–300 of 377 resultsSorted by popularity

• 

  Add to my favorites

  Roasted Pork Tenderloin with Garlic and Spinach Lentils

  $0.00 Cooking Fee

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

  Roasted Pork Tenderloin with Garlic and Spinach Lentils

  Add to my favorites

  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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  Herb roasted pork is cooked until tender and served with a garlic lentils and spinach mix.

  Roasted Pork Tenderloin with Garlic and Spinach Lentils quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
  • Roast the Pork: Place the tenderloin on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
  • Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
  • Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
  • Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin
  • 1 cup lentils
  • 4 cup fresh spinach
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or rosemary

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 380kcal | Carbohydrates: 31g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 377mg | Potassium: 1087mg | Fiber: 15g | Sugar: 1g | Vitamin A: 2845IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 6mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Whole Thanksgiving Turkey

  $118.75 Cooking Fee

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

  Whole Thanksgiving Turkey

  Add to my favorites

  Recipe adapted from:

  Lauren Allen

  Rated 0 out of 5

  $118.75 Cooking Fee

  Serving Size: 6 ounces

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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!

  EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter

  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

  Whole Thanksgiving Turkey quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
  • Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
  • Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
  • Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
  • Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
  • Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
  • Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
  • Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
  • Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
  • (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
  • ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
  • Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
  • Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook200

  Passive0

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 17 pound whole turkey
  • 1 each onion peeled and quartered
  • 1 each lemon quartered
  • 1 each apple quartered
  • .75 ounce fresh rosemary
  • .75 ounce fresh thyme
  • .75 ounce fresh sage

  For the herb butter:

  • 1 cup unsalted butter softened
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 clove garlic minced

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  16

  Add to cart
• 

  Add to my favorites

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

  $0.00 Cooking Fee

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

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

  Add to my favorites

  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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy Free

  Seasoned pork tenderloin is pan cooked, then sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette.

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Marinate the Pork: In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
  • Cook the Pork: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated pork tenderloin and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing it into thin strips.
  • Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
  • Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
  • Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
  • Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound pork tenderloin
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 each avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 whole red onion thinly sliced
  • 4 cup mixed greens

  For the dressing:

  • 1 each lime juiced
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 342kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 681mg | Potassium: 941mg | Fiber: 8g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Custom Menu Order with Chef Brandon Leonard (Greater Sacramento Area Only)

  $250.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Brandon Leonard (Greater Sacramento Area Only)

  Add to my favorites

  Recipe adapted from:

  Brandon Leonard

  Rated 0 out of 5

  $250.00 Cooking Fee

  Serving Size: varies

  Chef Brandon Leonard Custom Order minimum $250, 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 Brandon Leonard (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep230.77

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 51 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.

  See more dish details

  Upload Recipes

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Keto Blueberry Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Keto Blueberry Muffins

  Add to my favorites

  Recipe adapted from:

  Charlie Foundation

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

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

  Brain FoodDiabetes FriendlyGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.

  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

  Keto Blueberry Muffins quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
  • In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
  • Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
  • Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoon konjac root fiber
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch Kosher salt
  • 1/2 cup extra virgin olive oil
  • 3 each egg
  • 2 tablespoon water
  • 1/2 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

  Nutrition

  Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Strawberry Cheesecake Fat Bomb

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Strawberry Cheesecake Fat Bomb

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 piece

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

  Brain FoodDiabetes FriendlyGluten FreeKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, or full fat dairy, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 12 pieces

  Strawberry Cheesecake Fat Bomb quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Puree the strawberries in a food processor. Gently mix in the Stevia and vanilla extract. Add the butter, cream cheese and heavy cream to the strawberry mixture. Whip everything together with a mixer until creamy. Transfer to ice cube trays or molds. Cool in freezer for 2 hours.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 6 ounce full-fat cream cheese softened
  • 5 tablespoon unsalted butter softened
  • 1/2 cup strawberry chopped
  • 1 teaspoon pure vanilla extract
  • 2 packet Stevia
  • 2 tablespoon heavy cream

  Cooking Tools Required

  Cutting board, Food Processor, icecube tray, Measuring cups and spoons, Sharp Knives, Spatula

  Nutrition

  Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 46mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.04mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  12

  Add to cart
• 

  Add to my favorites

  Peanut Butter Fat Bomb

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  15 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Peanut Butter Fat Bomb

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 30 pieces

  Peanut Butter Fat Bomb quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Melt all ingredients together in a sauce pan on low heat. Divide into 30 portions using ice cube trays or molds. Cool in refrigerator for one hour or until solid.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 3/4 cup coconut oil
  • 1/2 cup butter
  • 2 tablespoon all-natural peanut butter
  • 3 tablespoon unsweetened cocoa powder

  Optional:

  • 2 tablespoon sugar-free syrup

  Cooking Tools Required

  icecube tray, Measuring cups and spoons, Pot with lid, Spatula

  Nutrition

  Calories: 80kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 95IU | Calcium: 2mg | Iron: 0.1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  15

  Add to cart
• 

  Add to my favorites

  Orange Creamsicle Baked Oatmeal

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Orange Creamsicle Baked Oatmeal

  Add to my favorites

  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Vegetarian

  Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!

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

  Orange Creamsicle Baked Oatmeal quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

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

  Cook Tools and Details

  Print Recipe

  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.
  • In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
  • Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
  • To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

  • 2 each egg
  • ⅓ cup pure maple syrup
  • 1 each large orange zested
  • ½ cup orange juiced
  • 1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
  • 1 ¼ cup unsweetened vanilla almond milk or milk of choice
  • ½ tablespoon pure vanilla extract

  Dry ingredients:

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

  Orange yogurt topping:

  • 2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
  • 1 tablespoon powdered sugar or you can sub maple syrup or honey
  • 1-2 teaspoon orange juiced to thin
  • ½ teaspoon orange zest
  • ¼ teaspoon pure vanilla extract

  Cooking Tools Required

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

  Nutrition

  Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Garlic Butter Cashew Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Garlic Butter Cashew Chicken

  Add to my favorites

  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces plus 1 cup cooked rice

  PostpartumPregnancy

  This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.

  https://www.halfbakedharvest.com/cashew-chicken/

  Garlic Butter Cashew Chicken quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.halfbakedharvest.com/cashew-chicken/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • To make the sauce. Combine all ingredients in a glass jar.
  • In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
  • Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
  • Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 11/2 cup jasmine rice cooked according to package directions

  For the sauce:

  • 1/2 cup hoisin sauce
  • 1/4 cup tamari or soy sauce
  • 1-2 tablespoon pure maple syrup
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon sriracha
  • 1/3 teaspoon freshly ground black pepper
  • 1/3 teaspoon crushed red pepper more or less to taste

  For the cashew chicken:

  • 3 tablespoon sesame oil or olive oil
  • 1 1/2 pound ground chicken
  • 1 tablespoon cornstarch or arrowroot starch
  • 1 teaspoon paprika
  • 1 1/2 cup broccoli florets
  • 3 tablespoon salted butter
  • 3-4 clove garlic chopped
  • 1 tablespoon fresh ginger chopped
  • 1 cup cashews
  • 1/3 cup pickled ginger

  Garnish:

  • 4 stalk green onion chopped
  • 1 tablespoon sesame seeds

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Sheet Pan Sesame Miso Chicken and Sweet Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Sheet Pan Sesame Miso Chicken and Sweet Potatoes

  Add to my favorites

  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeLower Carb

  Marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan.

  https://www.halfbakedharvest.com/sesame-miso-chicken/

  Sheet Pan Sesame Miso Chicken and Sweet Potatoes quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.halfbakedharvest.com/sesame-miso-chicken/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450° F.
  • In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.
  • During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon sesame oil
  • 2 tablespoon miso paste red or white
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger grated
  • 2 clove garlic chopped
  • 2 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoon green onion chopped
  • 2 pound boneless skinless chicken thigh
  • 2 tablespoon sesame seeds

  Bake:

  • 2 tablespoon extra virgin olive oil
  • 3 each small sweet potato sliced
  • 1 bunch asparagus ends trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 314kcal | Carbohydrates: 8g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1320mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Custom Menu Order with Chef James Hinmon (San Francisco Bay Area Only)

  $255.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Custom Menu Order with Chef James Hinmon (San Francisco Bay Area Only)

  Add to my favorites

  Recipe adapted from:

  James Hinmon

  Rated 0 out of 5

  $255.00 Cooking Fee

  Serving Size: varies

  Paleo

  Chef James Hinmon 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 James Hinmon (San Francisco Bay Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  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

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

  See more dish details

  Upload Recipes

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  2 servings
  

  Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only)

  Add to my favorites

  Recipe adapted from:

  Chef Dom Souza

  Rated 0 out of 5

  $180.00 Cooking Fee

  Chef Dom Souza in-home cooking class fee is $180, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.

  - Custom menu: Created by you and your Chef Instructor.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 2

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep166.15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size2

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  2

  Add to cart
• 

  Add to my favorites

  Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  2 servings
  

  Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only)

  Add to my favorites

  Recipe adapted from:

  Chef Zeke Gluckman

  Rated 0 out of 5

  $180.00 Cooking Fee

  Chef Zeke Gluckman in-home cooking class fee is $180, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.

  - Custom menu: Created by you and your Chef Instructor.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 2

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep166.15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size2

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  2

  Add to cart
• 

  Add to my favorites

  Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  2 servings
  

  Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only)

  Add to my favorites

  Recipe adapted from:

  Chef Thaddeus Paulk

  Rated 0 out of 5

  $180.00 Cooking Fee

  Chef Thaddeus Paulk in-home cooking class fee is $180, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.

  - Custom menu: Created by you and your Chef Instructor.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 2

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep166.15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size2

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  2

  Add to cart
• 

  Add to my favorites

  Poached Tilapia-AIP Diet Friendly

  $0.00 Cooking Fee

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

  Poached Tilapia-AIP Diet Friendly

  Add to my favorites

  Recipe adapted from:

  Beth Chen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  AIP DietDiabetes FriendlyHeart HealthyLow FODMAPLower CarbPaleoWhole 30

  This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.

  https://autoimmunewellness.com/poached-tilapia/

  Poached Tilapia-AIP Diet Friendly quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://autoimmunewellness.com/poached-tilapia/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add the broth and thyme to a frying pan then bring to a boil over high heat.
  • Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
  • Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
  • Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
  • Remove the fillets and carefully add them to the serving dish.
  • At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
  • Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 5 cup bone broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 pound tilapia fillet about 4 fillets
  • 1/2 teaspoon sea salt to taste
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart
• 

  Add to my favorites

  Beef and Rice Stuffed Bell Peppers-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Beef and Rice Stuffed Bell Peppers-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 stuffed pepper

  Egg FreeGluten FreeLow FODMAPNut Free

  This is a delicious balanced dish that brings together beef, rice, cheese, and vegetables. You can easily substitute ground turkey if you wish.

  Beef and Rice Stuffed Bell Peppers-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Rinse rice with cold tap water until water is clear (about 3 or 4 times). Drain water completely.  Combine rice, water, and salt in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20-25 minutes.  Remove from heat and allow to sit for 10 minutes before removing lid. 
  • Meanwhile, preheat oven to 350 degrees. Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing.  Oil a 9x13 inch baking dish and set peppers in the dish, lightly trimming bottoms (reserve trimmings) only if necessary, to get them to stand upright. Chop reserved bell pepper trimmings; set aside. 
  • In a large saute pan, heat the olive oil over medium-high heat. Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
  • Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste. Stuff the bell peppers with the meat-rice mixture.
  • Pour water into the baking dish to a depth of about 1/8 inch.
  • Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes.  Remove peppers from oven and top with additional parmesan cheese if desired, then the chopped basil.  Let rest 5 minutes before serving.
  • Remove from oven and top with additional parmesan cheese if desired and chopped basil. Let rest 5 minutes before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  • 6 red bell pepper medium
  • 1 tablespoon extra virgin olive oil

  For the rice:

  • 1 ½ cup medium grain white rice
  • 2 cup water
  • 1 teaspoon Kosher salt

  For the filling:

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • ⅓ cup Italian parsley chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 15 ounce canned tomato sauce
  • 1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
  • 3 tablespoon fresh basil chopped

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Oven, Roasting Pan, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave high power until warm all the way through.

  Nutrition

  Calories: 550kcal | Carbohydrates: 49g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1966mg | Potassium: 769mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4612IU | Vitamin C: 162mg | Calcium: 352mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Chicken Enchiladas-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Chicken Enchiladas-Low FODMAP

  Add to my favorites

  Recipe adapted from:

  Tyler Florence

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeLow FODMAP

  This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Chicken Enchiladas-Low FODMAP quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • 1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
  • 2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
  • 3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • 4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • 5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 1/2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon ground cumin
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon mild New Mexico chili powder
  • 5 canned whole green chiles seeded and coarsely chopped
  • 2 canned chipotle chiles seeded and minced
  • 28 ounce canned stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortilla
  • 1 1/2 cup canned enchilada sauce
  • 1 cup shredded monterey jack cheese

  For garnish:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes until heated through.

  Nutrition

  Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Baklava Cheesecake

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baklava Cheesecake

  Add to my favorites

  Recipe adapted from:

  Natasha Minocha

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/10 cake

  Vegetarian

  Baklava cheesecake is a decadent showstopper with it's baklava crust and pistachio and rose petal topping. Note: This cheesecake requires 2-3 hours cooling time outside the fridge, then overnight in the refrigerator. Please plan accordingly.

  https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

  Baklava Cheesecake quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.

  Cheesecake Filling

  • In a large bowl, combine the softened cream cheese with sugar.
  • Then add in the eggs and Greek yogurt.
  • Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.

  Cheesecake Crust

  • Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
  • Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
  • Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
  • Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
  • Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
  • Cover the nuts with the remaining 2 sheets of phyllo.
  • Pour the cheesecake filling into this prepared crust.
  • Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
  • Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
  • Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

  Syrup

  • Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
  • We are looking at a thickish, syrupy consistency for the syrup.
  • Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
  • Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
  • You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
  • Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
  • Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 2 3/4 cup cream cheese
  • 1 cup sugar
  • 2 egg
  • 1/3 cup plain Greek yogurt plain
  • 3 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1.5 teaspoon rose water

  For the crust:

  • 10 phyllo pastry sheet
  • 1 cup walnut halves
  • 1/4 cup shelled pistachios whole
  • 3 tablespoon unsalted butter melted

  For the syrup:

  • 2/3 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1/2 lemon juiced
  • 1 cinnamon stick
  • 1.5 teaspoon rose water

  Optional topping:

  • 1/4 cup pistachios chopped
  • dried rose petals

  Cooking Tools Required

  9-inch springform pan, Baking sheet, Cutting board, Electric Hand Mixer, Mixing bowls, Oven, Pastry brush, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 1362kcal | Carbohydrates: 191g | Protein: 29g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1580mg | Potassium: 442mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 10mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart
• 

  Add to my favorites

  Blueberry Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  26 servings
  

  Blueberry Cookies

  Add to my favorites

  Recipe adapted from:

  Ann Drake

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Vegetarian

  This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.

  https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

  Blueberry Cookies quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 26

  Instructions

  • Preheat oven to 375 degrees F.
  • Line a cookie sheet with parchment paper. Set aside.
  • Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
  • In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
  • In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
  • Add the egg and vanilla, and mix very well.
  • Add flour mixture, and mix again.
  • The dough will be a bit dry, so add the milk one tablespoon at a time.
  • Fold in blueberries.
  • Put 1/2 cup white sugar on a plate or piece of wax paper.
  • Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
  • Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
  • Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

  Cook Times

  Active Prep20

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size26

  Ingredients

  Ingredients

  • 1/2 cup butter 1 stick, at room temperature
  • 3/4 cup brown sugar firmly packed
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon milk
  • 3/4 cup fresh blueberries
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar for rolling

  Cooking Tools Required

  Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

  Nutrition

  Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  26

  Add to cart
• 

  Add to my favorites

  Mexican Avocado Cilantro Sauce-Diabetes Friendly

  $0.00 Cooking Fee

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

  Mexican Avocado Cilantro Sauce-Diabetes Friendly

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 tablespoon

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

  Mexican Avocado Cilantro Sauce-Diabetes Friendly quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

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

  NOTES

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 avocado ripe, skin and pit removed
  • ½ cup fresh cilantro packed, leaves and stems
  • ½ cup Italian parsley packed, leaves and stems
  • 1 lime juiced and zested
  • 2 clove garlic roughly chopped
  • 2 tablespoon water
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 jalapeno pepper seeds and stem removed - save the seeds
  • 1 drop liquid Stevia more or less to taste

  Cooking Tools Required

  Blender, Sharp Knives

  Nutrition

  Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  10

  Add to cart