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  Clean Diet Moist Apple Cake

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  Rated 2.00 out of 5
  16 servings
  

  Clean Diet Moist Apple Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 2.5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free apple loaf cake would make a great quick breakfast, snack, or dessert!

  Clean Diet Moist Apple Cake quantity

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

  Instructions

  • Preheat oven to 350° F.
  • 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.
  • In a bowl, using a hand blender or stand mixer, beat maple syrup and eggs on high speed.
  • Reduce the speed to medium and blend in almond flour, baking powder, shredded coconut, apple juice, coconut oil, and applesauce.
  • Pour mixture into prepared loaf pan. Bake for 35 minutes. Let cool completely before unmolding.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  • 1/2 teaspoon coconut oil for greasing the loaf pan

  Beat together:

  • 3 egg large
  • 1/2 cup maple syrup

  Blend in:

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup apple juice
  • 1/3 cup coconut oil melted
  • 2 tablespoon applesauce unsweetened

  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: 175kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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  Shrimp Sauté in Garlic Tomato Sauce

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  4 servings
  

  Shrimp Sauté in Garlic Tomato Sauce

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz shrimp and 3 oz sauce

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

  This flavorful shrimp sauté is perfect for a satisfying meal, seat down or on the go! Juicy colossal shrimp are simmered in a light garlic-tomato sauce with a hint of lemon and clam juice, creating a zesty and deliciously fresh taste. Ideal for weeknights, this dish brings rich, Italian-inspired flavors to your table without the fuss. Enjoy it with spaghetti squash for a light, protein-packed dinner, or serve over rice or pasta.

  https://brienshamp.com/

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  https://brienshamp.com/

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

  Instructions

  • In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened, and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
  • Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes).
  • Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently).
  • Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they begin to turn pink on the other side (1 to 2 more min.)
  • Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until done.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 each scallion finely chopped
  • 4 clove garlic sliced thin
  • 6 each tomato chopped
  • ¼ cup low sodium clam juice
  • 2 tablespoon fresh lemon juice fresh squeezed
  • 1½ pound raw shrimp, 16-20 size, peeled and deveined or raw Colossal shrimp
  • 1 dash Kosher salt
  • 1 dash freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 220kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 267mg | Potassium: 488mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg

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  Sesame Chicken Noodles

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  FSA/HSA eligible when qualified
  4 servings
  

  Sesame Chicken Noodles

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyNut Free

  Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

  Sesame Chicken Noodles quantity

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

  Instructions

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
  • Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 2 tablespoon avocado oil divided
  • 12 ounce boneless skinless chicken breast sliced 1/4 inch thick
  • 1 head broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  For the sauce:

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat or in the microwave on medium power.

  Nutrition

  Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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  Best Bakery Style Blueberry Muffins

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  Rated 0 out of 5
  12 servings
  

  Best Bakery Style Blueberry Muffins

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  Recipe adapted from:

  Monique Volz

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  The best bakery style blueberry muffins you'll ever make! These incredible blueberry muffins with crumb topping are moist, perfectly sweet and bursting with juicy blueberries. You'll never need another blueberry muffin recipe!

  https://www.ambitiouskitchen.com/blueberry-muffins/

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  https://www.ambitiouskitchen.com/blueberry-muffins/

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

  Instructions

  • Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.
  • Brown your butter: add ½ cup butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. Set aside to cool for 10 minutes or until cool enough to touch.
  • While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. Add in the melted butter and stir together with a fork until it begins to form into crumbles and resembles pea-sized clumps. You may need to use your hands/fingers to form into nice crumbles. Cover the bowl with plastic wrap and place in the fridge until ready to use.
  • In a large bowl, whisk together flour, baking powder and salt. Set aside.
  • In a separate large bowl, beat together the brown butter and sugar. Slowly add in eggs, one at a time. (It’s very important your eggs are at room temperature here, so be sure to run them under warm water for 1-2 minutes until no longer cold.) Next add in your milk, vanilla, and almond extract, mixing until the wet ingredients are smooth and well combined. Slowly add in dry ingredients, mixing with a wooden spoon until just combined. Do not overmix.
  • Add blueberries and 2 tablespoons of flour to a medium bowl and stir to coat the blueberries with flour. This is so the blueberries do not fall to the bottom of the muffins when baking. Gently fold blueberries into the muffin batter.
  • Divide batter evenly between the prepared muffin pan. Sprinkle the topping on top. Bake for 23-28 minutes or until the tester comes out of the middle clean. Allow muffins to cool for 5 minutes in the pan before removing. Makes 12 muffins.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  For the topping:

  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅓ cup brown sugar packed
  • 3 tablespoon butter melted

  For the wet ingredients:

  • ½ cup butter
  • 1 cup granulated sugar
  • 2 each egg at room temperature
  • ½ cup milk any milk should work here
  • ½ tablespoon pure vanilla extract
  • ½ teaspoon almond extract

  Dry ingredients:

  • 2 cup all-purpose flour
  • 2 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  For the mix in:

  • 2 cup blueberries fresh or frozen
  • 2 tablespoon all-purpose flour

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Muffin Pan, Muffin tin liners, Oven, Spatula

  Nutrition

  Calories: 303kcal | Carbohydrates: 48g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 127mg | Potassium: 77mg | Fiber: 1g | Sugar: 26g | Vitamin A: 355IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg

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  Paneer Makhanwala

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  Rated 0 out of 5
  8 servings
  

  Paneer Makhanwala

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  Recipe adapted from:

  Dassana Amit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Brain FoodEgg FreeGluten FreeKetoLower CarbNut FreePostpartumPregnancySoy FreeVegetarian

  This Paneer Makhanwala has soft paneer cubes (Indian cottage cheese) in a buttery, creamy, tangy, lightly sweet gravy made with onion, tomato, cashews, herbs and spices.

  https://www.vegrecipesofindia.com/paneer-makhanwala-recipe

  Paneer Makhanwala quantity

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  https://www.vegrecipesofindia.com/paneer-makhanwala-recipe

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

  Instructions

  Making makhani paste

  • First mix chopped onions, tomatoes, ginger, garlic, cashews, mace, cinnamon, cloves and cardamoms with 1 cup water in a medium saucepan.
  • Cook everything without a lid till the tomatoes and onions soften. Cook for about 14 to 15 minutes on a medium flame. Allow this mixture to cool.
  • When the ingredients are warm or cool, add everything including the stock (the water in which the ingredients were cooked) in a good blender or grinder. Grind to a smooth and fine paste.
  • Remember there should be no small pieces of cashews or spices. Everything should be ground very well till fine and smooth.

  Making paneer makhanwala

  • Heat butter in the same pan or another pan. Make sure the pan is dry when you add the butter. Add tejpatta (Indian bay leaf) and sauté for a few seconds.
  • Add the ground makhani paste. Stir well to mix with the butter
  • Add kashmiri red chili powder which gives a good color and is less spicy. You can also use deghi mirch or sweet paprika
  • Stir well and saute the masala on a medium heat.
  • Keep stirring often. You have to sauté the masala till you see the butter leaving the sides. It has to sautéed really well. This takes time but patience is the key.
  • Sauteing the masala paste takes about 20 to 22 mins on a medium to medium-high heat. Check the step by step photos (picture number 9) for the consistency of how the masala paste should be before you proceed to the next step.
  • Add slit green chilies, salt and water. Again stir very well to make an even curry mixture. Cook for 4 to 5 minutes.
  • Then add sugar and again stir. If you want to add honey instead of sugar then kindly check the notes section below.
  • Add the paneer cubes. Mix gently and switch off the heat.
  • Lastly add the light cream, crushed kasuri methi (dry fenugreek leaves) and garam masala powder.
  • Mix very well and switch off the heat. Check the taste of gravy and add more salt or sugar as needed.
  • Serve paneer makhanwala garnished with cream, grated paneer, ginger julienne, and cilantro leaves, hot or warm with naan or roti.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For makhani paste

  • 2 small onion
  • 3 medium tomato chopped
  • 2 teaspoon fresh ginger chopped
  • 6 clove garlic chopped
  • 4 strand mace
  • 2 green cardamom
  • 2 inch cinnamon stick
  • 2 cup water

  Other Ingredients

  • 4 tablespoon butter softened
  • 2 bay leaf
  • 2 teaspoon kashmir red chili powder
  • 2 green chili
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 3 cup water more or less as required
  • 18 ounce Paneer cut into cubes or squares
  • 1/2 cup light cream
  • 1 1/2 teaspoon dry fenugreek leaves
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon sugar

  For Garnish

  • 2 tablespoon light cream
  • 4 tablespoon grated paneer - optional
  • 2 inch piece ginger- julienne
  • 4 tablespoon cilantro chopped

  Cooking Tools Required

  Cutting board, Ladle, Measuring cups and spoons, Saucepan, Saute pan, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 347kcal | Carbohydrates: 10g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 373mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 917IU | Vitamin C: 11mg | Calcium: 384mg | Iron: 1mg

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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

  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  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 CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Veggies and Black Beans quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed veggies.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  Vegetarian Eggplant Pizza

  $0.00 Cooking Fee

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

  Vegetarian Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Vegetarian Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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  Moist Flourless Chocolate Cake

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  Rated 0 out of 5
  6 servings
  

  Moist Flourless Chocolate Cake

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

  Dairy FreeGluten FreePaleoRefined Sugar FreeVegetarian

  Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!

  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

  Moist Flourless Chocolate Cake quantity

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  https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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

  Instructions

  • Preheat the oven to 350°F (180°C)
  • In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
  • Pulse pitted dates, then eggs, coconut oil and vanilla
  • Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
  • Bake for about 25 minutes or until a toothpick comes out clean

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 7 1/2 ounce unsweetened baking chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cup pitted dates about 10
  • 3 egg large
  • 1/4 cup coconut oil
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

  n/a

  Nutrition

  Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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  Peanut Butter and Jelly Blondies

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  16 servings
  

  Peanut Butter and Jelly Blondies

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  Recipe adapted from:

  Sabrina Snyder

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Peanut Butter and Jelly Blondies are a fun dessert inspired by a kid's favorite sandwich, the PB&J! Enjoy tasty peanut butter brownies with swirls of grape jelly.

  16dinnerthendessert.com

  Peanut Butter and Jelly Blondies quantity

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  16dinnerthendessert.com

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

  Instructions

  • Preheat oven to 350 degrees and spray 8x8 pan with cooking spray.
  • In stand mixer (or hand mixer) mix together peanut butter, butter and sugar on medium speed until fluffy, 2-3 minutes.
  • Add in the brown sugar, eggs and vanilla until creamy.
  • Lower speed to low, then add in flour, baking powder and salt until just combined.
  • Spread mixture evenly into baking pan.
  • Spoon in small dollops of the jam onto the batter and bake for 30-35 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • avocado oil cooking spray for the pan
  • 1/2 cup peanut butter
  • 1/3 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 egg large
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1/3 cup grape jelly

  Cooking Tools Required

  8x8 inch nonstick baking pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula, Stand Mixer

  Nutrition

  Calories: 197kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 19g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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  Pan Seared Scallops with Sauteed Spinach

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  4 servings
  

  Pan Seared Scallops with Sauteed Spinach

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 scallops with 1/2 cup spinach

  Brain FoodEgg FreeKetoLower CarbNut FreePregnancyRefined Sugar Free

  Large sea scallops are sauteed and placed on a bed of garlic spinach, then topped with a rich lemon-butter sauce. Note: Best eaten shortly after cooking.

  Pan Seared Scallops with Sauteed Spinach quantity

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  Ingredients Scale

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

  Instructions

  • Heat a large non-stick sauté pan over medium heat. When warm add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Arrange on individual plates or a platter.
  • Place a large non-stick sauté pan over medium heat. When hot add the oil, swirling the pan to coat. Coat each side of the scallops with the flour, shaking off excess, and cook until golden brown on the bottom, about 1-2 minutes. Turn and cook the other side, about 1 more minute. Set scallops aside and keep warm.
  • Set pan back over heat and add lemon juice along with 2 tablespoons water, scraping the pan with a wooden spatula to release the browned bits. Once sauce has thickened a bit, remove from heat and add 2 tablespoon butter, swirling pan to combine.
  • To plate, arrange scallops either on top or to the side of the spinach. Pour sauce over scallops.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1/3 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/3 pound large sea scallop about 4 per person
  • 1 lemon juiced
  • 2 tablespoon unsalted butter cold

  For the sautéed spinach:

  • 1 tablespoon extra virgin olive oil
  • 2 clove garlic thinly sliced
  • 1 ½ pound baby spinach rinsed and spun dry
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch nonstick skillet

  Reheating/Serving Instructions

  Heat gently in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 194kcal | Carbohydrates: 15g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1299mg | Potassium: 979mg | Fiber: 4g | Sugar: 1g | Vitamin A: 16127IU | Vitamin C: 51mg | Calcium: 177mg | Iron: 5mg

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  Plain Medium Grain White Rice

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  6 servings
  

  Plain Medium Grain White Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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  Green Frittata

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  6 servings
  

  Green Frittata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful green frittata is loaded with fresh herbs and optional raisin and walnut topping.

  Green Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Heat 1/2 of the avocado oil in a 10” skillets over medium heat. Cook onion and leek, stirring occasionally, until very soft, but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside
  • Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
  • Heat broiler. Heat remaining oil in reserved skillets over medium heat. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
  • Top with walnuts and raisins, optional.

  Cook Times

  Active Prep15

  Hands-On Cook11

  Hands-Off Cook0

  Passive0

  Total Time26 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 onion medium, finely chopped
  • 1 leek medium, white and pale-green parts only, finely chopped
  • 8 egg large
  • 1 teaspoon Kosher salt
  • 1½ teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cup fresh cilantro finely chopped
  • 1½ cup fresh dill finely chopped
  • 1½ cup Italian parsley finely chopped
  • 1 tablespoon dried fenugreek

  Optional toppings

  • ¼ cup walnuts chopped
  • ¼ cup raisins

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 600mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3008IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 4mg

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  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Rated 0 out of 5
  12 servings
  

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

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  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This package includes 3 delicious chicken dinners: Spinach and Parmesan Stuffed Chicken Breast, Rosemary Roast Chicken with Mashed Potatoes, and Southwestern Chicken and Vegetable Soup. Each serves four people for a total of 12 meals. Consider adding the Classic Greek Salad or the Farro Salad with Tomatoes and Herbs to this package.

  Chicken Holiday Package with Stuffed Chicken Breast, Rosemary Roast Chicken, Soup and Mashed Potatoes quantity

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

  Instructions

  • Pre-heat oven to 425 degrees.

  Prepare the stuffing for the chicken:

  • To a sauté pan set on medium-high heat, add 1 tablespoon olive oil. When hot add the spinach and sauté until wilted, about 2 minutes. Remove spinach to a plate and spread out to facilitate cooling. Line 2 sheet pans with parchment paper. Pat all the chicken pieces (whole cut-up chicken pieces, 2 bone-in chicken breasts, and 4 boneless chicken breasts (with skin attached) dry with a paper towel. Season chicken with Kosher salt and freshly ground pepper.

  Prepare the rosemary roast chicken:

  • Place the seasoned whole cut-up chicken pieces in a large bowl. Add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken. Place the chicken pieces on one of the sheet pans and set aside.

  Finish the stuffing:

  • When spinach has cooled, squeeze out excess moisture and place in a small bowl. Toss with the Parmesan cheese and season with a bit of Kosher salt and freshly ground pepper. Divide the spinach mixture into 4 equal portions and stuff under the skin of each of the 4 chicken breasts. Place the stuffed chicken on the remaining sheet pan.

  Prepare the chicken for the soup:

  • Rub olive oil over the remaining 2 chicken breasts, then add to the sheet pan with the stuffed chicken breasts. Place both sheet pans in the oven and bake for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown. Stuffed chicken should be done first, chicken breasts next, and dark meat chicken last.

  Make the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center. Drain water and place potatoes back into saucepan. Using a potato masher, mash about half the potatoes in the pot. Add the cream and butter. Stir, and continue mashing until potatoes are smooth. Season with Kosher salt and freshly ground pepper.

  Make the soup:

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for 3-5 minutes, until onion is tender. Add the garlic and the jalapeno pepper; saute for a minute. Add the cumin and chili powder, sautéing for an additional 30 seconds, being careful not to burn the garlic or spices. Add the chicken stock, tomatoes, corn, and black beans. Bring to a boil. Meanwhile, shred the remaining chicken breasts and add to the soup. Turn down to a simmer, cover and cook about 5-6 minutes more. Remove from heat and stir in the cilantro.
  • Note: Make sure you have 2 half sheet pans for this cooking package. They need be heavy, measure 13x18x1, and be rimmed. Thin baking pans may warp in the oven, and if they are too small, crowded food will steam instead of roast.

  Cook Times

  Active Prep40

  Hands-On Cook45

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size12 servings

  Ingredients

  Ingredients

  • Kosher salt and freshly ground black pepper

  For the stuffed chicken:

  • 4 bone-in skin-on chicken breast bone removed
  • 2 tablespoon extra virgin olive oil
  • 10 ounce fresh spinach
  • 1 cup Parmesan cheese grated

  For the rosemary roast chicken:

  • 1 whole chicken cut-up, or 3-4 pounds of your favorite parts for 12 servings
  • 2 tablespoon extra virgin olive oil
  • 5 clove garlic chopped
  • 1 tablespoon fresh rosemary chopped

  For the Southwestern chicken and vegetable soup:

  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 4 clove garlic finely chopped
  • 1 jalapeno pepper finely chopped, more or less to taste
  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 6 cup chicken stock
  • 28 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use
  • 1 cup frozen corn kernels
  • 15 ounce canned black beans drained and rinsed
  • 2 boneless skinless chicken breast bone-in, cooked and shredded
  • 2 tablespoon fresh cilantro coarsely chopped

  For the mashed potatoes:

  • 5 yukon gold potato large, peeled, and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter

  Cooking Tools Required

  Baking sheet, Can Opener, Colander, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Place soup in a microwave sage bowl and heat on high power until hot. Reheat stuffed chicken breast or rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes. Reheat potatoes in microwave on high power until hot, stirring once halfway through cooking time.

  Nutrition

  Calories: 530kcal | Carbohydrates: 31g | Protein: 35g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 117mg | Sodium: 1287mg | Potassium: 1184mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2853IU | Vitamin C: 33mg | Calcium: 195mg | Iron: 4mg

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  Terrific Turkey Enchiladas

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Terrific Turkey Enchiladas

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 enchiladas each

  Egg Free

  Enchiladas are a favorite dish in my home, especially to our little girl, who calls them "laladas." This is a really tasty take on the classic southwestern dish. Pair it with great Mexican rice and your favorite beans.

  Terrific Turkey Enchiladas quantity

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  Ingredients Scale

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

  Instructions

  Sauce

  • Preheat oven to 350°. Place first 6 ingredients in a food processor; cover and pulse until blended.

  Filling

  • In a large skillet, cook turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat; stir in salsa, cornmeal and seasonings.

  Enchiladas

  • Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13x9-in. or larger baking dish. Spoon corn mixture over top; sprinkle with olives and remaining cheese.
  • Cover and bake 30 minutes. Uncover; bake 5-10 minutes or until heated through. If desired, top with additional chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Sauce

  • 3 3/4 cup corn caned or thawed
  • 12 ounce canned green chilis for 10 servings use 3 x 4 oz cans
  • 3 cup fresh cilantro
  • 1 cup heavy whipping cream
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper

  ENCHILADAS:

  • 2 pound 85% lean ground turkey
  • 1 cup onion
  • 3 clove garlic minced
  • 3 tablespoon extra virgin olive oil
  • 2 cup salsa
  • 3 tablespoon cornmeal
  • 6 teaspoon chili powder
  • 3 teaspoon ground cumin
  • 3 teaspoon dry oregano
  • 1/3 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 20 flour tortilla 8 inches, warmed, fill the pan but do not over crowd, might hold only 15
  • 3 3/4 cup Mexican cheese blend shredded, divided
  • 2/3 cup olives

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat at 350F for about 20-25 mins or until warm through covered with foil.

  Nutrition

  Calories: 671kcal | Carbohydrates: 55g | Protein: 41g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 1678mg | Potassium: 833mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1827IU | Vitamin C: 19mg | Calcium: 420mg | Iron: 5mg

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  Tilapia Fish Tacos

  $0.00 Cooking Fee

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

  Tilapia Fish Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos or 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

  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreePostpartum

  These tilapia tacos are loaded with flavor, heart-healthy fats, and plenty of fiber, making them perfect for a diabetes-friendly meal.

  Tilapia Fish Tacos quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Fish:

  • Preheat the oven to 375°F or heat a skillet over medium heat.
  • Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
  • Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.

  Warm the Tortillas:

  • Heat the tortillas in a dry skillet or microwave until pliable.

  Make the Sauce (Optional):

  • In a small bowl, whisk Greek yogurt with lime juice and cumin.

  Assemble the Tacos:

  • Flake the cooked tilapia into chunks.
  • On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
  • Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.

  Serve:

  • Enjoy immediately, with a side of lime wedges for extra zing.

  Cook Times

  Active Prep10

  Hands-On Cook8

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Fish:

  • 1 pound tilapia fillet
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Kosher salt
  • 1 each lime juiced

  For the Tacos:

  • 8 each small whole-grain tortillas
  • 1 cup purple cabbage shredded
  • 1 each small tomato
  • 1/2 each avocado diced

  For Garnish (Optional):

  • 1/4 cup fresh cilantro chopped

  For the Sauce (Optional):

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lime juice
  • 1/4 teaspoon cumin

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 207kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 657mg | Fiber: 3g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg

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  Delish Chicken Lo Mein

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Delish Chicken Lo Mein

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  Recipe adapted from:

  Drive me hungry blog

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  $0.00 Cooking Fee

  Serving Size: 16 ounce

  Dairy FreeNut Free

  This delish high rated chicken lo mein is made with fresh Chinese egg noodles, tender chicken & tossed in a savory lo mein sauce! Tip: If you can't find lo mein noodles, you can use spaghetti, linguine, or fettuccine noodles instead. Use a wheat based noodle as they can hold up better to the sauce.

  Delish Chicken Lo Mein quantity

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  Ingredients Scale

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

  Instructions

  • Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
  • Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
  • Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.
  • Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

    Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
  • Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick.

    Add the chicken back in and combine together.

    Garnish with chopped green onions and sesame seeds.

  Notes

  • Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
  • Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the stir fry

  • 24 ounce Chinese egg noodles Or substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
  • 1.5 pound boneless skinless chicken thigh cut to bite-size pieces
  • 1.5 tablespoon avocado oil
  • 2 carrot sliced ¼ inch thick
  • 1 red bell pepper sliced ¼ inch thick
  • 1 onion sliced ¼ inch thick
  • 4 ounce fresh shiitake mushroom sliced ¼ inch thick
  • 1/2 cup snow peas sliced ¼ inch thick
  • 2 stalk scallion chopped for garnish
  • 3 teaspoon sesame seeds toasted for garnish

  For the Low Mein sauce

  • 0.75 cup chicken stock substitute with vegetable stock or water
  • 3 Tablespoon oyster sauce
  • 2 Tablespoon dark soy sauce
  • 2.5 Tablespoon low sodium soy sauce
  • 1.5 teaspoon cornstarch
  • 1.5 teaspoon toasted sesame oil
  • 1.5 teaspoon brown sugar
  • 1.5 teaspoon ginger grated
  • 4.5 clove garlic minced

  Make it spicy (optional)

  • 1 teaspoon chili garlic sauce it's salty, use sparingly. Add more or less per hotness preference

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Nutrition

  Calories: 438kcal | Carbohydrates: 49g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 1218mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4175IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 4mg

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  Lemon and Rosemary Chicken (Pollo Arrosto)

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

  Lemon and Rosemary Chicken (Pollo Arrosto)

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  Recipe adapted from:

  Evan Kleiman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces chicken

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

  Lemon and Rosemary Chicken (Pollo Arrosto) quantity

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  Ingredients Scale

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

  Instructions

  STEP 1

  • Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

  STEP 2

  • Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive60

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole chicken cut into 8 pieces
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh rosemary
  • 1/2 fresh lemon juice
  • 10 clove garlic thinly sliced
  • 1 lemon peel removed, pith and pulp chopped
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or in the microwave on medium power until heated through

  Nutrition

  Calories: 672kcal | Carbohydrates: 5g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 718mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg

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  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  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 HealthyNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
  • Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 2 1/2 teaspoon gluten free soy sauce more or less to taste, or dietary preference
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 1 tablespoon gluten free soy sauce more or less to taste, or dietary preference
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 2 teaspoon Kikkoman oyster sauce (gluten free) more or less to taste, or dietary preference
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 288kcal | Carbohydrates: 18g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 773mg | Fiber: 3g | Sugar: 5g | Vitamin A: 602IU | Vitamin C: 85mg | Calcium: 63mg | Iron: 1mg

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

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  Homemade Cornbread With Jalapeño Peppers and Corn

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  Rated 0 out of 5
  9 servings
  

  Homemade Cornbread With Jalapeño Peppers and Corn

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Nut FreeSoy FreeVegetarian

  Fill your kitchen with the aroma of homemade cornbread! This cornbread is wonderfully moist and is deliciously flavoured with corn kernels and jalapeño peppers for loads of flavour! Bakes up perfectly in a baking pan or a cast iron skillet!

  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Homemade Cornbread With Jalapeño Peppers and Corn quantity

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  https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
  • In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Add the jalapeno peppers and corn kernels. Whisk to combine well.
  • Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
  • Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  • 1 cup all purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup honey
  • 1 teaspoon Kosher salt
  • 1 tablespoon baking powder
  • 8 tablespoon unsalted butter
  • 1 egg large
  • 1 cup milk
  • 1 jalapeno pepper deseeded and finely chopped
  • 1 cup frozen corn defrosted

  Cooking Tools Required

  8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through or in the microwave on medium power.

  Nutrition

  Calories: 307kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 421mg | Potassium: 190mg | Fiber: 3g | Sugar: 17g | Vitamin A: 399IU | Vitamin C: 3mg | Calcium: 123mg | Iron: 2mg

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  Custom Menu Order with Chef Perrie Xidias (SF Bay Area-Peninsula Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Perrie Xidias (SF Bay Area-Peninsula Only)

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  Recipe adapted from:

  Perrie Xidias

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Perrie Xidias 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 Perrie Xidias (SF Bay Area-Peninsula Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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

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  10

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