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  Low Carb Chocolate Chip Cookie

  $0.00 Cooking Fee

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

  Low Carb Chocolate Chip Cookie

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  Recipe adapted from:

  Maya Krampf

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  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 FriendlyGluten FreeKetoLower Carb

  This cookie is sugar-free, low carb, and one of the best keto chocolate chip cookies – soft, chewy, and sweet!

  https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

  Low Carb Chocolate Chip Cookie quantity

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  https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

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

  Instructions

  • Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
  • Use a hand mixer or stand mixer to beat together the butter and sweetener, until it's fluffy and light in color.
  • Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
  • If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
  • Fold in the chocolate chips.
  • Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
  • Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup unsalted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
  • 1/2 cup erythritol
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon blackstrap molasses optional, but recommended for best flavor
  • 2 1/2 cup blanched almond flour
  • 1/2 teaspoon xanthan gum optional, but recommended for best texture
  • 1/2 cup sugar-free dark chocolate chips

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 292kcal | Carbohydrates: 8g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 20mg | Fiber: 4g | Sugar: 2g | Vitamin A: 307IU | Calcium: 65mg | Iron: 2mg

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  Favorite Veggie Burgers

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Favorite Veggie Burgers

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burger

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These delcious veggie burgers can be made dairy free, gluten free, and/or vegan to suite a variety of dietary needs.

  https://cookieandkate.com/best-veggie-burger-recipe/

  Favorite Veggie Burgers quantity

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  https://cookieandkate.com/best-veggie-burger-recipe/

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.

  Roast the sweet potatoes:

  • Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)

  Cook the quinoa:

  • Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.

  Mix:

  • Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
  • Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.

  Shape Patties:

  • When you’re ready to cook, shape the burgers: Use a measuring cup to measure out 1/2 cup of the mixture. Gently shape it into a patty about 3 1/2 to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
  • Brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
  • Serve burgers with desired toppings.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 1/2 pound sweet potato
  • 1/2 cup quinoa rinsed in a fine-mesh colander
  • 1 cup water
  • 15 ounce canned black beans rinsed and drained (or 1 1/2 cups cooked black beans)
  • 1/2 cup red onion chopped, about 1/2 small red onion
  • 1/3 cup fresh cilantro chopped
  • 2 clove garlic pressed or minced
  • 2 teaspoon smoked paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Kosher salt
  • 1 1/4 cup quick-cooking oats use certified gluten-free oats for GF
  • 1/3 cup extra virgin olive oil for brushing patties
  • 8 each whole wheat hamburger bun GF Buns for gluten free or use lettuce wraps

  Optional Toppings:

  • 2 each tomato large, sliced
  • 1 each red onion thinly sliced
  • 1 head leaf lettuce leaves separated
  • 8 slice cheddar cheese or your favorite cheese (omit for vegan and dairy free)

  Cooking Tools Required

  Colander, Cutting board, Electric Hand Mixer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).

  Nutrition

  Calories: 500kcal | Carbohydrates: 67g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 734mg | Potassium: 852mg | Fiber: 11g | Sugar: 9g | Vitamin A: 15762IU | Vitamin C: 11mg | Calcium: 249mg | Iron: 6mg

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  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

  $50.50 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $50.50 Cooking Fee

  Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

  Nut FreeSoy FreeVegetarian

  Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.

  *Consuming raw or undercooked eggs may increase your risk of foodborne illness.

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  Make the dough:

  • Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
  • Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
  • Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
  • Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

  Make the pomodoro sauce:

  • Heat olive oil in a medium saucepan over medium heat.  Add onions and saute 5 minutes untiltranslucent.  Add garlic and saute an addition minute.  Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.

  Make the tiramisu:

  • Pour coffee into a 2 cup measuring cup.  Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
  • In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.  Fold in the mascarpone cheese.
  • Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
  • Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
  • Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
  • Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.  Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.  

  Saute the mushrooms:

  • Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.

  Prepare the Caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  To assemble and bake the pizzas:

  • Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
  • Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
  • Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
  • Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.

    Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
  • Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

  Cook Times

  Active Prep162

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 42 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the dough:

  • 2 1/4 cup warm water just above body temperature, about 105 degrees
  • 1 ½ tablespoon granulated yeast
  • 1 tablespoon granulated sugar
  • ¼ cup extra virgin olive oil
  • 1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
  • 6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version

  For the pomodoro sauce:

  • 4 tablespoon extra virgin olive oil
  • 1 cup yellow onion small dice
  • 3 clove garlic minced
  • 28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
  • 4 tablespoon fresh basil chopped

  For the mushroom pizza:

  • 1 tablespoon extra virgin olive oil
  • 2 cup crimini mushrooms or mixed varieties sliced

  For the pepperoni pizza:

  • 2 ounce sliced pepperoni

  For the pizza:

  • 8 tablespoon yellow cornmeal
  • 1 teaspoon Kosher salt
  • 16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
  • 1 bunch fresh basil leaves torn into small pieces
  • 6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
  • ½ teaspoon fine sea salt use your favorite
  • 4 tablespoon Pecorino Romano cheese optional, grated

  FOR THE TIRAMISU:

  • 2 cup brewed coffee cooled
  • 1/2 cup granulated sugar divided
  • 7 ounce lady finger biscuit
  • 8 ounce Mascarpone cheese
  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder

  Optional:

  • 1/4 cup rum or coffee liqueur

  FOR THE CAESAR SALAD:

  • 3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic
  • 5 fillet canned anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 1/2 extra virgin olive oil
  • 1 lemon
  • 1/2 cup Parmesan cheese
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

  Reheating/Serving Instructions

  Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

  Nutrition

  Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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  Instant Pot Beef Bone Broth

  $32.08 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Instant Pot Beef Bone Broth

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  Recipe adapted from:

  Stephanie Manley

  Rated 0 out of 5

  $32.08 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Bone broth is full of nutrients that are not found by eating muscle meats alone. You get gelatin and collagen from skins and tendons, minerals from bones, nutrients from bone marrow and dissolved cartilage. Use this nourishing, healing, and restorative broth in your favorite soups and recipes, or simply add a bit of sea salt and sip!

  https://copykat.com/instant-pot-beef-bone-broth/

  Instant Pot Beef Bone Broth quantity

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  https://copykat.com/instant-pot-beef-bone-broth/

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

  Instructions

  • Preheat the oven to 350°F.
  • Place the beef bones on a baking sheet and roast them for 35 to 45 minutes until golden brown.
  • Place the roasted bones into the bowl of your Instant Pot with the remaining ingredients.
  • Pressure cook for 90 minutes on the high manual setting.
  • Strain the broth when you remove it from the pot, and discard the solids.
  • Season with sea salt if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook130

  Passive0

  Total Time2 hours hours 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound beef bones small enough to fit into pressure cooker. Suggestions: Bones - Cross section bines (from Legs) that have marrow. Knuckle Bones that have cartilage, ask the butcher to cut those down to fit into pressure cooker.
  • 1 onion large cut into 4ths
  • 2 stalk celery broke into halves
  • 1 carrot large, broke in half
  • 5 whole black peppercorns
  • 10 cup water

  Optional:

  • sea salt more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power or on the stovetop until heated through.

  Nutrition

  Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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  Meatball Spaghetti Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Meatball Spaghetti Squash

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs and half a spaghetti squash

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  "Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.

  www.kaiafitfolsom.com

  Meatball Spaghetti Squash quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
  • On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
  • Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
  • When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  More Flavor
  Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.

  Additional Toppings
  Fresh basil, parmesan, or nutritional yeast.

  Save Time
  Use store-bought frozen meatballs instead.

  Make it Vegan
  Use veggie meatballs or falafels instead.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 1 yellow onion small, finely diced
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dry thyme
  • 1/4 teaspoon sea salt
  • 2 spaghetti squash medium, halved lengthwise, seeds removed
  • 1/2 cup canned tomato sauce

  Cooking Tools Required

  Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

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  Zombie Eyes (Halloween Meatballs)

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Zombie Eyes (Halloween Meatballs)

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  Recipe adapted from:

  Soup Loving Nicole

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 meatballs

  Soy Free

  These are a must for your Halloween party! Not only are they fun, these meatballs are super-moist and flavorful. Use disposable forks for easy clean up.

  https://www.allrecipes.com/recipe/267912/zombie-eyes-halloween-meatballs/

  Zombie Eyes (Halloween Meatballs) quantity

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  https://www.allrecipes.com/recipe/267912/zombie-eyes-halloween-meatballs/

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

  Instructions

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
  • Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
  • Bake browned meatballs in the oven for 8 minutes.
  • While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.'
  • Remove meatballs from oven and let cool until safe to handle.
  • Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.

  Cook Times

  Active Prep45

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce spaghetti
  • ½ cup grated parmesan cheese
  • ⅓ cup panko bread crumbs
  • 1 egg large
  • 2 clove garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dry oregano
  • 1 pound lean ground beef
  • 1 tablespoon extra virgin olive oil
  • 8 canned pitted black olives halved
  • 1 stick string cheese cut into 16 slices
  • 16 ounce jarred spaghetti sauce

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 321kcal | Carbohydrates: 28g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 273mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

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  Mini Pudding Cakes

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Mini Pudding Cakes

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Vegetarian

  Two flavors of cake batter are baked in a water bath, so that the bottom flavor turns to chocolate pudding and the top half comes out like a chiffon cake

  Mini Pudding Cakes quantity

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  Ingredients Scale

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

  Instructions

  • Before starting you will need (6) 4 oz ramekins, and 2 large pyrex dishes (9 x 13) works well
  • Preheat the oven to 350 degrees
  • Cream shortening and granulated sugar together for 30 seconds
  • Add 3 eggs 1 at a time, mixing to combine.
  • In a separate bowl whisk together 2 cups flour, 1 teaspoon salt, and 3 1/2 teaspoons baking powder.
  • Add dry ingredients to wet ingredients and combine.
  • Mix in 1 cup milk and 1 teaspoon vanilla, mixing for 2 minutes until batter is smooth.
  • Melt 3 ounces of chocolate over double boiler.
  • Divide cake batter into two bowls.
  • Mix melted chocolate in to 1 bowl so you have a bowl of vanilla cake batter and a bowl of chocolate cake batter
  • Place ramekins in large pyrex baking dishes.
  • Divide the chocolate batter amongst the ramekins. Each should be half full.
  • Carefully pour the vanilla batter over the chocolate. They should stay separate from each other.
  • Place the pyrex dishes with the filled ramekins in to the preheated oven.
  • Fill each pyrex dish carefully with warm water until the water is half way up the side of the ramekins. Be sure to not get any water in to the ramekins
  • Bake for 20 minutes until the white cake is cooked fully
  • The chocolate layer will not rise because of the water bath and will instead turn to a cakey flavored pudding

  Variations:

  • Some of my favorites include: Peanut butter/Chocolate, Strawberry/Lemon, White Chocolate/Raspberry, Mint/Chocolate, Amaretto/Vanilla...........

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 3 egg
  • 2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 3 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3 ounce dark chocolate

  Cooking Tools Required

  9x13 inch glass baking dish, Double Boiler, Measuring cups and spoons, Mixing bowls, Ramekins 6 ounce, Spatula, Stand Mixer, Top Stove, Whisk

  Reheating/Serving Instructions

  No reheating

  Nutrition

  Calories: 639kcal | Carbohydrates: 91g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 240mg | Fiber: 3g | Sugar: 56g | Vitamin A: 190IU | Calcium: 217mg | Iron: 4mg

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  Dirty Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Dirty Rice

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This version of Dirty Rice is made from Jasmine rice that is simmered with cajun seasonings, tomatoes and broth.

  Dirty Rice quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in large pot. Saute rice for 2 minutes.
  • Add onion and sautee 2 more minutes. Season with chile powder, salt, black pepper and cumin.
  • Add water and chicken broth; stir to combine.
  • Add diced tomato and lime juice to the pot.
  • Cover and bring to a boil over medium heat and simmer covered for 30 minutes

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • extra virgin olive oil
  • 2 1/2 cup Jasmine rice
  • 1 yellow onion large, small dice
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1 3/4 cup water
  • 2 cup chicken stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tomato diced
  • 1 lime juiced

  Cooking Tools Required

  Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  reheat for 60 seconds on high in microwave or in a pot with a little bit of water covered for 3 minutes on the stovetop

  Nutrition

  Calories: 198kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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  Hoisin BBQ Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Hoisin BBQ Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

  Dairy FreeEgg FreeReduced Fat

  This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

  Hoisin BBQ Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup ketchup
  • 1/4 cup brown sugar packed
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown mustard
  • 2 teaspoon chili powder
  • 1 cup hoisin sauce
  • 2 tablespoon apple jelly or your favorite fruit jelly

  Cooking Tools Required

  Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

  Nutrition

  Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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  Microgreen Pesto

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Microgreen Pesto

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Microgreen Pesto quantity

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  Ingredients Scale

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

  Instructions

  • Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
  • Close and start to blend together adding in the olive oil until it is the consistency you want.
  • Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
  • 6 clove garlic
  • ¼ cup pumpkin seeds
  • ¼ teaspoon Kosher salt
  • 1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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

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  Turmeric Drink

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  Rated 0 out of 5
  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Turmeric Drink quantity

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  Ingredients Scale

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

  Instructions

  • In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
  • Note: Take a shot of the mixture every morning with food to maximize absorption.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

  • 2 cup coconut water with no added sugar
  • 1 ounce fresh turmeric
  • ½ ounce fresh ginger

  Stir in:

  • 1 lemon juiced
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey

  Cooking Tools Required

  Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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  Clean Diet Honey Cake

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Clean Diet Honey Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

  Clean Diet Honey Cake quantity

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  Ingredients Scale

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

  Instructions

  • Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • With a hand mixer, beat the egg whites for about one minute until they are foamy.
  • Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
  • Gently fold the almond flour and walnuts into the yolk mixture.
  • Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing the pan
  • 5 egg separated

  Beat together:

  • 3/4 cup honey
  • 1⁄3 cup coconut oil
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup coffee strong, such as Turkish or a shot of espresso

  Fold in:

  • 2 1⁄2 cup almond flour
  • 1/2 cup walnuts finely chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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  Chicken Empadáo Sweet Potato Boats

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Chicken Empadáo Sweet Potato Boats

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 sweet potato with chicken

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Empadão is a traditional Portuguese dish, This delicious entrée combines mashed sweet potato, and chicken with tomato sauce, served in a sweet potato shell.

  Chicken Empadáo Sweet Potato Boats quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Season the chicken breasts with salt and pepper, and roast on a foil lined baking sheet for about 25 minutes. Remove from the oven and shred in a Kitchen Aid mixer or by using two forks.

  For The Sweet Potato Boats:

  • Bake the sweet potatoes directly on the ovenrack at 400° F, for about an hour. Remove from the oven and let cool until you can handle them.

  For the filling:

  • Heat a pan over medium-high heat and coat with olive oil. Add the onion and cook but do not fry. Add the garlic and cook a little bit more.
  • Add the shredded chicken and the chicken broth.
  • Add the remaining ingredients and mix. Let simmer for about 10 minutes until the liquid cooks down and the texture is thick and not watery.

  To assemble:

  • Slice the potato down the middle and mash until you’ve created a trough. Spoon the chicken filling in the boats and sprinkle with desired toppings.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 each sweet potato
  • 1 1/2 pound boneless skinless chicken breast
  • 1 teaspoon sea salt
  • 1/3 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 each onion medium, diced
  • 3 clove garlic minced
  • 1 each tomato peeled, diced
  • 14 ounce canned tomato sauce
  • 1/2 cup chicken stock
  • 1/3 cup Italian parsley chopped
  • 1/3 cup green olive chopped

  Optional Toppings:

  • 1 each avocado chopped
  • 1 teaspoon nigella seeds
  • 1 cup arugula

  Cooking Tools Required

  Baking Pan, Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stand Mixer, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 325 degrees for 20 minutes.

  Nutrition

  Calories: 284kcal | Carbohydrates: 30g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 858mg | Potassium: 1082mg | Fiber: 7g | Sugar: 8g | Vitamin A: 16730IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 2mg

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  Pumpkin Pie with Almond Coconut Crust

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Pumpkin Pie with Almond Coconut Crust

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/8 pie

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This pumpkin pie features a crumbly nut crust and a maple-infused filling. It contains all-natural ingredients and is Paleo-friendly.

  Pumpkin Pie with Almond Coconut Crust quantity

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  Ingredients Scale

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

  Instructions

  • To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
  • To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
  • Pour filling into crust and bake at 350 degrees for 40-45 minutes.

  Notes

  Allow to cool for several hours, then cover and refrigerate for at least 2 hours to set.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the crust:

  • 1 ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon Kosher salt
  • 2 tablespoon coconut oil room temperature
  • 1 egg large

  For the filling:

  • 15 ounce canned pumpkin
  • 3 egg large
  • ½ cup canned full-fat coconut milk
  • ½ cup maple syrup
  • 1 tablespoon pumpkin pie spice or a combination on cinnamon, cloves, and nutmeg
  • ¼ teaspoon Kosher salt

  Cooking Tools Required

  9 inch Pie Dish, Can Opener, Food Processor, Measuring cups and spoons, Spatula

  Reheating/Serving Instructions

  Serve chilled.

  Nutrition

  Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 221mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8391IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg

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

  $230.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

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

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  Recipe adapted from:

  Christian Romero

  Rated 0 out of 5

  $230.00 Cooking Fee

  Serving Size: varies

  Chef Christian Romero 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 Christian Romero (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 Prep212.308

  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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  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  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 FreeHeart HealthyMediterranean DietRefined Sugar FreeRenal 5 on dialysisSoy Free

  Enjoy this Italian inspired dish served with green beans and orzo pasta.

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

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  Ingredients Scale

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

  Instructions

  • Cook orzo according to package directions.
  • Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
  • Add lemon juice and basil. Stir and cook 1–2 minutes more.
  • In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
  • Serve chicken and green beans over orzo pasta.

  Notes

  Lemon Basil Chicken with Garlic Green Beans and Orzo

  • Ounces per serving: ~11 ounce
  • Calories: 385 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 315 mg
  • Potassium: 425 mg
  • Fiber: 5.5 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 20 mg
  • Calcium: 60 mg
  • Iron: 2.3 mg
  • Phosphorus: 235 mg

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 2 clove garlic minced
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for sautéing green beans
  • 2 cup orzo pasta cooked

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  *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

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  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeRenal 5 on dialysisSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis 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

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • .75 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 1 Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

  *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

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  Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  1 servings
  

  Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

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  Recipe adapted from:

  Tariqa Abdullah-Muhammad

  Rated 0 out of 5

  $180.00 Cooking Fee

  Serving Size: varies

  Paleo

  Chef Tariqa Abdullah-Muhammad Custom Order minimum $180, 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 Tariqa Abdullah-Muhammad (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. 1

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep166.154

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 56 minutes minutes

  Recipe Serving Size1

  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

  1

  Add to cart
• 

  Add to my favorites

  Private Cooking Class ADVANCED DDS Self Determination Program SDP*

  $275.00 Cooking Fee

  Rated 0 out of 5
  1 servings
  

  Private Cooking Class ADVANCED DDS Self Determination Program SDP*

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  Recipe adapted from:

  Based on Area Availability

  Rated 0 out of 5

  $275.00 Cooking Fee

  In-home cooking class fee is $275, and includes the following:

  - 2.5 hour cooking class for 1 participant with your Chef Instructor. All-inclusive.

  - Custom menu: Created by you and your Chef Instructor. Learn Basic Cooking Skills, Breakfast, Lunch, Dinner, Safety, Sanitation, and Knife skills.

  - 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. Each participant should have a cutting board, chef’s knife, and apron.

  Cannot be combined with any other dishes in your cart.

  *This class is exclusively for consumers enrolled in the California Department of Developmental Services Self Determination Program, which helps those with developmental disabilities.

  Private Cooking Class ADVANCED DDS Self Determination Program SDP* 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. 1

  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 Prep253.846

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 32 minutes minutes

  Recipe Serving Size1

  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

  1

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• 

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  High-Fiber Black Bean Burritos

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
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  High-Fiber Black Bean Burritos

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  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

  Diabetes FriendlyHeart Healthy

  These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

  High-Fiber Black Bean Burritos 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

  Cook rice:

  • Cook rice according to package directions.

  Sauté veggies:

  • In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.

  Season beans:

  • Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.

  Assemble burritos:

  • On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup brown rice cooked according to package directions
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 large carrot shredded
  • 1 cup shredded reduced-fat cheese
  • 4 large whole wheat tortillas
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 lime for serving (optional)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

  Nutrition

  Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

  *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