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  Strawberry Cheesecake Fat Bomb

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  
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  Strawberry Cheesecake Fat Bomb

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 piece

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

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

  Strawberry Cheesecake Fat Bomb quantity

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Peanut Butter Fat Bomb

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  15 servings
  
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  Peanut Butter Fat Bomb

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

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

  Peanut Butter Fat Bomb quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size15

  Ingredients

  Ingredients

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

  Optional:

  • 2 tablespoon sugar-free syrup

  Cooking Tools Required

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

  Nutrition

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

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  15

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  Orange Creamsicle Baked Oatmeal

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  6 servings
  

  Orange Creamsicle Baked Oatmeal

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Vegetarian

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

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

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

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
  • In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
  • Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
  • To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

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

  Dry ingredients:

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

  Orange yogurt topping:

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

  Cooking Tools Required

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

  Nutrition

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

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  Sheet Pan Sesame Miso Chicken and Sweet Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  
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  Sheet Pan Sesame Miso Chicken and Sweet Potatoes

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeLower Carb

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

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

  Sheet Pan Sesame Miso Chicken and Sweet Potatoes quantity

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

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

  Instructions

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

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

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

  Bake:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Beef and Green Bean Stew-Low FODMAP

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

  Beef and Green Bean Stew-Low FODMAP

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 oz

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

  Tender beef with green beans and bell pepper makes a great weeknight stew.

  http://thetasteofkosher.com

  Beef and Green Bean Stew-Low FODMAP quantity

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  http://thetasteofkosher.com

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  Ingredients Scale

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

  Instructions

  • Place meat in a pot with enough water to cover meat.
  • Add tomato paste, and bring to a boil.
  • Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
  • Add green beans and bell pepper to the pot and salt to taste.
  • Simmer until green beans are al dente.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 1 red bell pepper medium diced
  • 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 2 teaspoon Kosher salt more or less to taste or dietary preference

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 5mg

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

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  Chicken Enchiladas-Low FODMAP

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  Rated 0 out of 5
  8 servings
  

  Chicken Enchiladas-Low FODMAP

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  Recipe adapted from:

  Tyler Florence

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeLow FODMAP

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

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

  Chicken Enchiladas-Low FODMAP quantity

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

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

  Instructions

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

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

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

  For garnish:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Super Veggie Dip

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Super Veggie Dip

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  Recipe adapted from:

  Bryan Johnson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVegetarian

  This customer submitted vegan and vegetarian dip is loaded with nutrient rich vegetables and legumes for protein and fiber.

  https://blueprint.bryanjohnson.co/

  Super Veggie Dip quantity

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  https://blueprint.bryanjohnson.co/

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  Ingredients Scale

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

  Instructions

  • Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable. You can choose to blend or keep whole pieces.
  • In a high-speed blender, place cumin, apple cider vinegar, lime juice, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
  • If needed, add some of the vegetable water (or steaming water) to thin out the texture. Season with salt.
  • Top with hemp seeds and optional garnishes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 53 ounce canned black lentils drained
  • 2.75 pound broccoli with stalk
  • 1.7 pound cauliflower
  • 1/2 pound shiitake or maitake mushrooms
  • 5 clove garlic
  • 1/2 ounce fresh ginger
  • 5 lime juiced
  • 5 tablespoon cumin
  • 5 tablespoon apple cider vinegar
  • 5 tablespoon hemp seeds

  Optional garnish:

  • 5 tablespoon extra virgin olive oil for drizzling
  • 5 tablespoon 100% organic dark chocolate for sprinkling

  Cooking Tools Required

  5-quart saucepot, Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Steamer Basket

  Nutrition

  Calories: 715kcal | Carbohydrates: 98g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 799mg | Fiber: 37g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 165mg | Calcium: 209mg | Iron: 15mg

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

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  Mars Chocolate Bar Overnight Oats

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Mars Chocolate Bar Overnight Oats

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.

  https://empoweronlinecoaching.com

  Mars Chocolate Bar Overnight Oats quantity

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  https://empoweronlinecoaching.com

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  Ingredients Scale

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

  Instructions

  • Mix together your oats, protein powder + some water.
  • Then add 3/4 of the Greek yoghurt.
  • Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
  • Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
  • Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
  • Pop into the fridge and enjoy the next day.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup 0% Greek yogurt
  • 3 1/3 cup old fashioned rolled oats
  • 4 ounce Mars chocolate bar
  • 10 teaspoon Lotus Biscoff spread
  • 10 scoop whey protein powder
  • 2 ounce 70% dark chocolate
  • 20 tablespoon unsweetened almond milk
  • glass cups for serving

  Cooking Tools Required

  jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Spatula

  Nutrition

  Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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

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  Blueberry Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  26 servings
  

  Blueberry Cookies

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  Recipe adapted from:

  Ann Drake

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Vegetarian

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

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

  Blueberry Cookies quantity

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

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size26

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Misir Wat (Ethiopian Spiced Red Lentils)

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  Misir Wat (Ethiopian Spiced Red Lentils)

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  Recipe adapted from:

  Kimberly Killebrew

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  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Brain FoodEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!

  https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

  Misir Wat (Ethiopian Spiced Red Lentils) quantity

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  https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

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

  Instructions

  • Melt 3 tablespoons of the ghee in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
  • Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
  • Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
  • Stir in the remaining tablespoon of ghee and berbere. Simmer for a couple more minutes. Add salt to taste.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon ghee divided
  • 2 each yellow onion large, very finely diced
  • 6 clove garlic finely minced
  • 2 each Roma tomato very finely chopped
  • 6 tablespoon tomato paste
  • 4 tablespoon berbere (Ethiopian Spice Blend) divided
  • 2 cup red lentils rinsed
  • 5 cup vegetable broth
  • 2 teaspoon Kosher salt

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high heat until heated through or in a pot over medium heat on the stove top.

  Nutrition

  Calories: 269kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1068mg | Potassium: 572mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 4mg

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  Vegan Walnut Bolognese with Brown Rice Pasta

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  Vegan Walnut Bolognese with Brown Rice Pasta

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  Recipe adapted from:

  Bailey Ruskus

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  $0.00 Cooking Fee

  Serving Size: 1 cup sauce and 3 ounce cooked pasta

  Egg FreeRefined Sugar FreeVeganVegetarian

  This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Vegan Walnut Bolognese with Brown Rice Pasta quantity

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

  Instructions

  • Heat oil, add onions & salt, 3-5 minutes
  • Add celery, carrots 2-3 min
  • Add garlic 1 min
  • Add tomato paste, mix well, pinch of s&p
  • Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
  • down until almost evaporated
  • Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
  • 10-15 minutes covered, stirring occasionally
  • While cooking, blend walnuts to grind
  • OPTIONAL: use stick blender to smooth out sauce
  • Add walnuts, cook 3 minutes while stirring
  • Add basil, red chili flakes, nutritional yeast, s&p to taste.
  • Top individual servings with dollop of almond ricotta

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce brown rice tagliatelle pasta cooked according to package directions
  • 2 tablespoon extra virgin olive oil
  • 2 onion peeled, diced
  • 7 clove garlic
  • 5 stalk celery diced
  • 4 carrot medium, diced
  • 5 tablespoon tomato paste
  • 2 1/2 cup red wine
  • 60 ounce canned fire roasted crushed tomatoes (do NOT drain)
  • 2 cup walnuts ground
  • 2 cup fresh basil rough chopped
  • 1 teaspoon crushed red pepper optional
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon Kosher salt more or less to taste

  Garnish:

  • 10 tablespoon nutritional yeast
  • 20 tablespoon vegan almond ricotta

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Nutrition

  Calories: 619kcal | Carbohydrates: 71g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 957mg | Potassium: 605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5290IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg

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  Favorite Veggie Burgers

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  8 servings
  

  Favorite Veggie Burgers

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  Recipe adapted from:

  Cookie and Kate

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  $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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  Meatball Spaghetti Squash

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  4 servings
  

  Meatball Spaghetti Squash

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  Recipe adapted from:

  KaiaFit

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  $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

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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)

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  8 servings
  

  Zombie Eyes (Halloween Meatballs)

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  Recipe adapted from:

  Soup Loving Nicole

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  $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/

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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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  Dirty Rice

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  Up to 10 servings
  

  Dirty Rice

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  Recipe adapted from:

  Zeke Gluckman

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  $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

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  Up to 10 servings
  

  Hoisin BBQ Sauce

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  Recipe adapted from:

  Mayumi Tavalero

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  $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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  Fresh Orange Juice

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  Up to 10 servings
  

  Fresh Orange Juice

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  Recipe adapted from:

  Dassana Amit

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  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

  Fresh Orange Juice quantity

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  Ingredients Scale

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  Instructions

  • Peel the oranges and take the orange segments in a blender jar.
  • Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
  • Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
  • If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
  • Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
  • Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
  • You should only have the stringy orange pulp remaining after all the juice is strained.
  • The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
  • Pour immediately in glasses and serve orange juice.

  Notes

  Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
  Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
  For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound orange
  • 2 tablespoon fresh lemon juice

  Optional:

  • sugar
  • honey
  • jaggery

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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  Microgreen Pesto

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  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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  Out of This World South American Stew

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  Rated 0 out of 5
  Up to 10 servings
  

  Out of This World South American Stew

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Green and chipotle chilis add some kick to this vegan and vegetarian stew, made from quinoa and sweet potatoes, plus assorted vegetables.

  Out of This World South American Stew quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 30-60 seconds, stirring constantly so it doesn't burn.
  • Add the chipotle, quinoa, vegetable broth, ¾ tsp salt, turmeric, cinnamon, fresh ground pepper, and stir well. Cover and bring to a boil for about 7 minutes.
  • Lower the heat to a simmer, and add the sweet potatoes and cook for about 12 more minutes. Add corn, squash, green chilis, tomatoes, beans, and cilantro and continue to simmer for about 7-8 more minutes. Let sit for a few minutes, and then ENJOY!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each yellow onion medium, chopped
  • 6 clove garlic minced
  • ½ cup canned chipotle in adobo sauce chopped, check ingredients for potential allergies
  • 1 ½ cup quinoa rinsed and drained
  • 8 cup vegetable broth
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 3 pound sweet potato chopped into big chunks
  • 3 cup frozen corn kernels
  • 2 each yellow squash halved and sliced
  • 8 ounce canned chopped green chilis
  • 30 ounce canned whole peeled tomatoes drained and juice reserved for another use
  • 30 ounce canned black beans rinsed and drained

  Optional:

  • 1 cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Kitchen towels, Ladle, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 404kcal | Carbohydrates: 79g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 1630mg | Potassium: 1323mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20002IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 5mg

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  Lentil and Escarole Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Lentil and Escarole Soup

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This hearty blended lentil and tomato soup is finish with chopped escarole and a touch of lemon juice for perfect balance.

  Lentil and Escarole Soup quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
  • Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
  • Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
  • When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
  • Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 yellow onion chopped
  • 4 carrot peeled and chopped
  • 8 clove garlic minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dry thyme
  • 56 ounce canned diced fire-roasted tomatoes
  • 2 cup lentils picked over and rinsed
  • 12 cup vegetable broth low sodium
  • 2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 head escarole ribs removed and chopped
  • 2 tablespoon fresh lemon juice about 1 medium lemon
  • Sriracha sauce optional

  Cooking Tools Required

  Can Opener, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg

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