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  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

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  Up to 10 servings
  
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  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Egg FreeNut FreeSoy FreeVegetarian

  We love soup in our home, and I'm a big fan of the cream-style kind. Thanksgiving-inspired this dish has all the traditional smells that fill the air during the holiday season. You could also make this with butternut squash and have it all year round.

  Pumpkin Soup with Sourdough Sage Croutons and Sweet Cream quantity

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

  Instructions

  Soup

  • In a Dutch oven, saute onion and carrots in oil for 5 minutes. Add pumpkin; cook 5-6 minutes longer. Stir in the broth, sage, garlic powder, salt, pepper and nutmeg; bring to a boil. Reduce heat; cover and simmer until pumpkin is tender, 15-20 minutes
  • Cool slightly. In a blender, process soup in batches until smooth. Return all to pan and heat through.

  Sweet Cream

  • For sweet cream, combine ingredients until smooth

  Croutons

  • For croutons, place bread in a small bowl; drizzle with oil and butter. Sprinkle with sage and toss to coat. Transfer to a small skillet; cook and stir over medium heat until lightly toasted, 4-6 minutes.
  • Garnish servings with sweet cream and croutons.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Soup

  • 1/2 cup onion chopped
  • 1 cup carrots thinly sliced
  • 3 tablespoon extra virgin olive oil
  • 9 cup fresh pumpkin cubed
  • 5 cup vegetable broth
  • 2 tablespoon fresh sage minced
  • 2 teaspoon garlic powder
  • 1 teaspoon Kosher salt

  Sweet cream

  • 3 ounce cream cheese softened
  • 1/4 cup 2% milk
  • 2 tablespoon powdered sugar

  Croutons

  • 3 slice sourdough bread cubed
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon butter melted
  • 2 tablespoon fresh sage minced

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Dutch Oven, Food Processor, Immersion Blender, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature on the stove top or microwave.

  Nutrition

  Calories: 215kcal | Carbohydrates: 22g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11216IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg

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  Tilapia Fish Tacos

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  FSA/HSA eligible when qualified
  4 servings
  

  Tilapia Fish Tacos

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  Recipe adapted from:

  Mayumi Tavalero

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  $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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  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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  One Pot Turkey Lentil Chili

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  Up to 10 servings
  

  One Pot Turkey Lentil Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 fl oz

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  This delicious chili is lean yet delicious, and can also be made with 96% ground beef or a lean bison and adjusted to suit your personal taste for spiciness.

  http://www.ForkandKnifeCreations.com

  One Pot Turkey Lentil Chili quantity

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  http://www.ForkandKnifeCreations.com

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

  Instructions

  • Place a large pot over medium heat. Add the olive oil and when the oil “shimmers” add all the vegetables. Saute for 3-5 minutes or until vegetables are soft.
  • Next add the ground cumin, chili powder, and dried oregano. Saute for 1 minute.
  • Add the ground turkey, breaking it up and cooking until no longer pink, about 6 minutes.
  • Add the vegetable broth, stirring and scraping up any browned bits.
  • Add the tomatoes with juice, all the lentils, and the kosher salt.
  • Bring to a boil, turn down the heat and simmer for 20-30 minutes, or longer for the lentils to be soft and more flavor.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 each yellow onion chopped
  • 1 each red bell pepper chopped
  • 1 each jalapeno pepper finely chopped, for kid-friendly, omit the jalapeno
  • 6 clove garlic finely chopped
  • 1 tablespoon ground cumin
  • 4 tablespoon chili powder
  • 1 teaspoon dry oregano
  • 2 pound 93% lean ground turkey
  • 2 cup green lentils or brown lentil, thoroughly rinsed in cold water + drained
  • 8 cup low sodium vegetable broth
  • 3 tablespoon tomato paste
  • 28 ounce canned diced tomatoes with juice
  • 0.5 teaspoon Kosher salt

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Measuring cups and spoons, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through, stopping halfway through cooking time to stir.

  Nutrition

  Calories: 348kcal | Carbohydrates: 34g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 387mg | Potassium: 885mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1595IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 6mg

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  Apple Cider Vinegar Dressing

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  Up to 10 servings
  

  Apple Cider Vinegar Dressing

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home! Recommendation: Keep a bottle of this in the fridge at all times.

  Apple Cider Vinegar Dressing quantity

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

  Instructions

  • Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup extra virgin olive oil preferably first cold pressed
  • ½ cup apple cider vinegar
  • 1 teaspoon onion powder
  • 2 tablespoon Dijon mustard Check the label to ensure it has no added sugars or sulfites.
  • 2 clove garlic passed through a garlic press or minced (optional)
  • ½ teaspoon dry thyme
  • ½ teaspoon dried basil
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 197kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 34mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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  Mixed Berry Fruit Cups

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  Up to 10 servings
  

  Mixed Berry Fruit Cups

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz

  AIP DietBrain FoodDairy FreeEgg FreeGluten FreeHeart HealthyNut FreeOil FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Seasonal berries mixed together, served in cups

  Mixed Berry Fruit Cups quantity

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  Ingredients Scale

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

  Instructions

  • Wash all three berries
  • Mix in mixing bowl
  • Portion in to 10 small cups
  • Refrigerate until ready to serve

  Cook Times

  Active Prep8

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce Blackberries
  • 16 ounce Raspberries
  • 16 ounce Blueberries

  Cooking Tools Required

  Mixing bowls

  Reheating/Serving Instructions

  Served cold

  Nutrition

  Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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  Delish Chicken Lo Mein

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  Rated 0 out of 5
  6 servings
  

  Delish Chicken Lo Mein

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  Recipe adapted from:

  Drive me hungry blog

  Rated 0 out of 5

  $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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  Broiled Sirloin Steak-AIP Diet Friendly

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

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

  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak-AIP Diet Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound grass-fed sirloin steak
  • 3 teaspoon Himalayan pink salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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  Mexican Street Tacos

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  Up to 10 servings
  

  Mexican Street Tacos

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  Recipe adapted from:

  Damn Delicious

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  $0.00 Cooking Fee

  Serving Size: 2 tacos

  Dairy FreeEgg FreeRefined Sugar Free

  https://damndelicious.net/2019/04/18/mexican-street-tacos/

  Mexican Street Tacos quantity

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  https://damndelicious.net/2019/04/18/mexican-street-tacos/

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  Ingredients Scale

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  Instructions

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
  • In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour or more, turning the bag occasionally.
  • Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro and lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive30

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 3 1/2 tablespoon reduced sodium soy sauce
  • 3 1/2 tablespoon lime juice
  • 3 tablespoon avocado oil divided
  • 5 clove garlic minced
  • 3 1/2 teaspoon chili powder
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon dry oregano

  For the tacos:

  • 2 1/2 pound skirt steak cut into 1/2-inch pieces
  • 20 mini flour tortillas warmed
  • 1 1/4 cup red onion diced
  • 3/4 cup fresh cilantro chopped fresh
  • 2 lime cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

  Nutrition

  Calories: 417kcal | Carbohydrates: 35g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 732mg | Potassium: 510mg | Fiber: 3g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 5mg

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  Shrimp Scampi Linguine-Low FODMAP

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  Rated 0 out of 5
  Up to 10 servings
  

  Shrimp Scampi Linguine-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeLow FODMAPNut FreeRefined Sugar Free

  If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad for a complete meal.

  Shrimp Scampi Linguine-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
  • Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat.
  • Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
  • Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
  • When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the pasta:

  • 1 tablespoon Kosher salt divided
  • 1 1/2 pound gluten free linguine cooked according to package directions

  For the scampi:

  • 3 pound raw shrimp U26-35 large, peeled and deveined
  • 2 teaspoon Kosher salt
  • 8 tablespoon butter
  • 6 tablespoon extra virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • 1/2 cup Italian parsley finely chopped
  • ½ cup fresh lemon juice
  • 1 teaspoon lemon zest taken from lemon before juicing
  • 1 teaspoon crushed red pepper optional

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 508kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg

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  Sesame Jasmine Rice

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  Sesame Jasmine Rice

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  Recipe adapted from:

  Beth - Budget Bytes

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This simple but flavorful rice pairs well with any of your Southeast Asian inspired meals, and can really make your meal pop. Pair with chicken yakitory or stir fry dishes.

  Sesame Jasmine Rice quantity

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  Instructions

  • Mince the garlic and add it to a medium sauce pot with the butter. Sauté the garlic for 1-2 minutes over medium heat, or just until the garlic begins to soften and becomes very fragrant.
  • Add the rice to the pot and continue to stir and cook for 2-3 minutes more to toast the rice.
  • Carefully add the water and soy sauce, then give the pot a brief stir to combine. Place a lid on the pot, turn the heat up to high, and allow it to come to a full boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
  • After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid in place, for 5 minutes. After 5 minutes, remove the lid and fluff the rice with a fork. Drizzle the toasted sesame oil over top, add the sesame seeds, and gently fold the rice until the sesame oil and seeds are distributed throughout.
  • Garnish with green onion, and serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup jasmine white rice
  • 4 cup water
  • 3 tablespoon butter
  • 3 tablespoon soy sauce
  • 3 clove garlic minced
  • 1.5 tablespoon sesame oil
  • 3 teaspoon sesame seeds

  Garnish

  • 2 stalk green onion

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave, covered, on high heat until warm.

  Nutrition

  Calories: 260kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 337mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  Pasta with Veggies

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  Up to 10 servings
  

  Pasta with Veggies

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cup sauce and 3 ounce cooked pasta

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this vegetable pasta loaded with broccoli, red pepper, green beans, yellow squash, mushrooms, tomatoes, and garbanzo beans. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Pasta with Veggies quantity

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  Instructions

  • Cook pasta according to package directions, drain.
  • In a large lidded skillet, saute mushrooms, onions, and garlic on medium heat with a splash of white wine until just tender
  • Add marinara, tomatoes, beans, coconut aminos, italian seasoning, turmeric, ground pepper. Stir to combine. Cover, simmer on low.
  • Cut each veggie into bite size pieces and microwave for 1 minute. Add to simmering skillet and recover.
  • Add the cooked pasta to the simmering skillet and simmer a few more minutes until veggies are just tender and pasta is heated through.
  • Serve in a large bowl topped with nutritional yeast (or vegan cheese)

  Cook Times

  Active Prep25

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce brown rice penne pasta
  • 12 mushroom large
  • 2 onion small
  • 8 clove garlic pressed
  • 1/4 cup white wine
  • 2 cup low sodium tomato sauce
  • 30 ounce canned diced tomatoes undrained
  • 30 ounce canned garbanzo beans or pinto, black, red, northern white, drained and rinsed
  • 2 teaspoon coconut aminos
  • 6 tablespoon Italian seasoning
  • 1 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper
  • 2 cup broccoli chopped
  • 2 cup red bell pepper chopped
  • 2 cup green beans chopped
  • 2 cup yellow squash chopped

  For garnish:

  • 5 teaspoon nutritional yeast

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 324kcal | Carbohydrates: 65g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 634mg | Potassium: 844mg | Fiber: 13g | Sugar: 9g | Vitamin A: 1622IU | Vitamin C: 75mg | Calcium: 146mg | Iron: 4mg

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  Homemade Cornbread With Jalapeño Peppers and Corn

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  9 servings
  

  Homemade Cornbread With Jalapeño Peppers and Corn

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  Recipe adapted from:

  Melissa Griffiths/Bless this Mess

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  $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

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  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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  Beef Plov (Beef Rice Pilaf)

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  Beef Plov (Beef Rice Pilaf)

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  Recipe adapted from:

  Natasha Kravchuk

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  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!

  https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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  https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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  Instructions

  • Pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces, if they are larger.
  • Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, add oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
  • Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
  • Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
  • Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
  • Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
  • Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
  • Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound beef stew meat
  • 1/3 cup avocado oil
  • 2 onion medium, finely chopped
  • 3 carrot medium, cut into matchsticks
  • 2 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 3 bay leaf
  • 5 3/4 cup hot water for braising meat and cooking rice
  • 3 cup long grain rice
  • 1 teaspoon ground coriander
  • 1 head garlic

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 385kcal | Carbohydrates: 49g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 644mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3161IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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  Roasted Garlic Hummus

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  Roasted Garlic Hummus

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

  Roasted Garlic Hummus quantity

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  Instructions

  • Preheat oven to 400 degrees
  • Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
  • To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the roasted garlic:

  • 1 head garlic halved
  • 2 teaspoon extra virgin olive oil

  For the hummus:

  • 30 ounce canned chickpeas drained and rinsed
  • 6 tablespoon fresh lemon juice
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Nutrition

  Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

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  Vegan Gingerbread Muffins

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  12 servings
  

  Vegan Gingerbread Muffins

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

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

  Vegan Gingerbread Muffins quantity

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

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  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  • In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  • In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
  • Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  • Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup all purpose gluten-free flour Bob's Red Mill recommended
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoon flax seeds meal
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 1/4 cup blackstrap molasses
  • 1 cup unsweetened almond milk

  Cooking Tools Required

  Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

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  Strawberry Shortcake

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  6 servings
  

  Strawberry Shortcake

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Nut FreeSoy FreeVegetarian

  Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.

  Strawberry Shortcake quantity

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

  Instructions

  For the fruit topping:

  • Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.

  For the shortcakes:

  • Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
  • Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
  • Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
  • Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.

  For the whipped cream:

  • Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.

  To assemble:

  • When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.

  Cook Times

  Active Prep25

  Hands-Off Cook15

  Recipe Serving Size6

  Ingredients

  Ingredients

  FRUIT TOPPING

  • 6 cup strawberry hulled
  • 5 tablespoon granulated sugar

  SHORTCAKES

  • 2 cup all-purpose flour plus more for dusting the work surface and the biscuit cutter
  • 3 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon Kosher salt
  • 8 tablespoon unsalted butter cold cut into ½ inch cubes
  • 1 egg large, lightly beaten
  • ½ cup heavy whipping cream
  • 1 tablespoon heavy whipping cream for brushing tops of biscuits
  • 2 tablespoon granulated sugar for brushing tops of biscuits

  WHIPPED CREAM TOPPING

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.

  Nutrition

  Calories: 644kcal | Carbohydrates: 67g | Protein: 8g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 444mg | Potassium: 328mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1436IU | Vitamin C: 85mg | Calcium: 196mg | Iron: 3mg

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Italian influences shine through in this yummy, creamy and passionate Peruvian pesto pasta sauce with spinach, basil and green veggies. Serve it with noodles or rice and your choice of protein. Vegans, vegetarians and omnivores favorite.

  Peruvian Pesto Spaghetti with Green Veggies – Tallarines Verdes quantity

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  Instructions

  Make the Sauce

  • Saute the onion and garlic in 1 tablespoon olive oil, on medium heat until translucent. Be sure to stir occasionally so it doesn’t burn. When the onions are done, add the spinach and cook just until wilted.
  • Transfer the cooked spinach and onion to a blender. Add the basil, rest of the oil, garlic, milk, cheese, pecans, salt and pepper. Blend well, taste and add salt and pepper to taste. Set aside until pasta is ready.

  Make Pasta and Veggies

  • Heat a large pot of salted water to boil. When boiling, add noodles and cook until al dente.
  • At the same time, heat another medium pot of boiling water to blanch the green veggies. When the water is boiling, add the veggies and cook for one minute. At the end of one minute, plunge the veggies into cold water to stop the cooking process.

  Put it all together

  • When the pasta is ready, drain well. In the same pot the pasta cooked, heat the sauce and half the vegetables on medium heat. Stir occasionally.
  • When sauce is heated add the pasta and toss to coat the noodles. Serve up and add the remaining vegetables on top.

  Tips

  • For maximum authentic presentation, serve up your Peruvian green spaghetti with linguine noodles and don’t forget to add some hot sauce, Peruvians like it spicy!
  • Full fat canned coconut milk is the best option for a creamier sauce. Other plant-based milks may work, but the sauce might not be quite as creamy and missing a bit of the fatty mouth feel.
  • Use fresh spinach. Frozen spinach may seem like an easy shortcut you can take when making tallarines verdes, but honestly the fresh spinach is less work and tastes better too!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup extra virgin olive oil
  • 1 red onion diced
  • 4 clove garlic
  • 5 cup fresh spinach
  • 2 cup fresh basil
  • 1 cup canned full-fat coconut milk
  • 1 cup cashew cheese
  • ½ cup pecans
  • 2 pound spaghetti
  • 1 cup asparagus
  • 1 cup frozen green peas

  Cooking Tools Required

  Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  The green sauce will keep in the fridge for up to 3 days, and freezes very well. Store in a freezer-safe container, label it with its name and date; it will stay good in the freezer for up to 3 months. Thaw in the fridge. And then proceed with using it on pasta. 

  Nutrition

  Calories: 686kcal | Carbohydrates: 81g | Protein: 19g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Sodium: 26mg | Potassium: 593mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1875IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 5mg

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  Decadent Vegan Milky Way

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  Up to 10 servings
  

  Decadent Vegan Milky Way

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  Recipe adapted from:

  Minimalist Baker

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  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

  Decadent Vegan Milky Way quantity

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  Ingredients Scale

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

  Instructions

  • Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
  • Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
  • Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
  • To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
  • Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
  • Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
  • Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
  • Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
  • Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Nougat

  • 1 ½ pound pitted Medjool date
  • ¾ cup almond flour
  • ¾ cup coconut flour
  • ½ teaspoon Kosher salt

  Date Caramel

  • 2 pound pitted Medjool date
  • 5 tablespoon water more or less
  • ¼ teaspoon Kosher salt

  Chocolate

  • 1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
  • 1 tablespoon coconut oil

  Cooking Tools Required

  8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

  Nutrition

  Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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  Biscuits and Maple Sausage Gravy

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  Up to 10 servings
  

  Biscuits and Maple Sausage Gravy

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  Recipe adapted from:

  Jenn Tidwell

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  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  I remember digging into flaky, gravy-smothered biscuits on Christmas morning and other special occasions when I was a child. What a satisfying way to start the day!

  Biscuits and Maple Sausage Gravy quantity

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  Ingredients Scale

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

  Instructions

  Biscuits

  • Preheat oven to 400°. In a large bowl, whisk flour, baking powder, sugar, salt and, if desired, pepper. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times.
  • Pat or roll dough to 1-in. thickness; cut with a floured 2-in. biscuit cutter. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 15-17 minutes.

  Sausage and Gravy

  • Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Stir in flour until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until sauce is thickened, 4-6 minutes. Stir in remaining ingredients. Serve with warm biscuits.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Biscuits

  • 2 2/3 cup all-purpose flour
  • 3 3/4 teaspoon baking powder
  • 1 1/4 tablespoon granulated sugar
  • 1 1/4 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper optional
  • 5 tablespoon cold butter cubed
  • 1 cup milk

  Sausage and Gravy

  • 1 pound pork sausage maple flavor
  • 1/4 cup all-purpose flour
  • 3 cup milk
  • 2 tablespoon maple syrup
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon freshly ground black pepper coarse grind

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on stove top or microwave.

  Nutrition

  Calories: 397kcal | Carbohydrates: 37g | Protein: 14g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 936mg | Potassium: 287mg | Fiber: 1g | Sugar: 9g | Vitamin A: 308IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 2mg

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  Free-Form Turkey Meatloaf with Roasted Veggies

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  4 servings
  

  Free-Form Turkey Meatloaf with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!

  Free-Form Turkey Meatloaf with Roasted Veggies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Set oven to 400°F.
  • Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
  • Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
  • Bake: Place in the oven and bake for 15 minutes.
  • Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
  • Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
  • Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • ½ cup whole wheat breadcrumbs
  • 1 egg
  • 1 small onion finely diced
  • 2 clove garlic minced
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 medium sweet potatoes diced
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg

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