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  Keto Rutabaga Fries with Fry Sauce

  $0.00 Cooking Fee

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

  Keto Rutabaga Fries with Fry Sauce

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 rutabaga

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLow FODMAPLower CarbNut FreePaleo

  Cooked rutabagas have a slightly sweet taste similar to potatoes when cooked, so they make a great low carb option to French fries. Also, low FODMAP for serving size up to 1 cup.

  https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

  Keto Rutabaga Fries with Fry Sauce quantity

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  https://www.drberg.com/keto-recipes/keto-rutabaga-fries-with-fry-sauce?fbclid=IwAR0DJ1QuVFiVP1-xdBxU7brqkZoD7HK-Mc37wlnZwlJTFkFAJ5umpScunik

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

  Instructions

  • Preheat oven to 400 degrees F. Line a baking tray with parchment.
  • Peel and cut rutabaga into ¼-inch sticks. Place in a large mixing bowl.
  • Spray rutabagas with avocado oil and season with salt and pepper. Mix well.
  • Place fries on baking tray and bake for 30 to 40 minutes until golden brown.

  For the fry sauce:

  • Combine all ingredients and mix well.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 rutabaga large
  • avocado oil cooking spray
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper

  For fry sauce:

  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon tomato paste
  • ½ teaspoon smoked paprika

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 133kcal | Carbohydrates: 9g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 418mg | Potassium: 311mg | Fiber: 2g | Sugar: 5g | Vitamin A: 86IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg

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  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

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  Up to 10 servings
  

  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious lamb or beef meatballs, cucumber salad, lemony rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Gyro Bowls (Meatballs with Tzatziki, Lemon Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tzatziki

  • Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
  • Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

  For the Lemon Rice

  • Add cooked rice, lemon juice, and salt to medium mixing bowl. Stir well to thoroughly incorporate ingredients, then taste and adjust lemon juice and salt as needed. Set aside.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep55

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound ground lamb beef, or pork/lamb preferred
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 ¼ teaspoon Kosher salt

  For the Tzatziki

  • 4 clove garlic minced or pressed
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 English cucumber peeled, grated, and drained (see Notes)
  • 2 cup plain yogurt drained
  • 2 tablespoon fresh mint chopped, plus more to taste, see Notes
  • 2 tablespoon fresh dill chopped, see Notes
  • freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil

  For the Lemon Rice

  • 2 cup long grain white rice
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference

  For the Cucumber & Tomato Salad

  • 3 cup cherry tomato halved
  • 3 cup cucumber diced drained, see Notes
  • 3 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 678kcal | Carbohydrates: 39g | Protein: 31g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1110mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 16mg | Calcium: 205mg | Iron: 4mg

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

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  Broiled Sirloin Steak with Broccoli

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces steak, 1 1/2 cup broccoli

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

  Broiled Sirloin Steak with Broccoli 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 garlic 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 the broccoli:

  • Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 1 1/2 teaspoon garlic salt more or less to taste, or preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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

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  French Onion Chicken

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  Rated 0 out of 5
  Up to 10 servings
  

  French Onion Chicken

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  Recipe adapted from:

  Skinnytaste

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, about 8 oz

  Egg FreeNut Free

  For caramelized onions and melted cheese lovers, this Skillet French Onion Chicken is for you! Give chicken breasts a touch of excitement!

  French Onion Chicken quantity

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

  Instructions

  • In a large nonstick skillet heat the oil over medium heat.
  • Add the onions and 1/4 teaspoon salt, increase to medium-high, and cook, stirring frequently, until they start to brown around the edges.
  • Turn the heat to medium-low and add the balsamic vinegar, Worcestershire sauce, and thyme. Continue to cook, stirring occasionally, for 20 to 25 minutes, or until the onions are very tender. Add 1 to 2 tablespoons of water to deglaze. Set aside and wipe out the skillet.
  • If the chicken is not uniformly thin, place it between two sheets of plastic wrap and pound with a meat tenderizer or the bottom of a heavy pan until thin but still intact. Season to taste with 1 teaspoon salt and black pepper and set aside.
  • In a wide, shallow bowl, whisk together the flour, pinch of salt, and paprika.
  • Set a large nonstick skillet over medium heat and melt 1 teaspoon butter.
  • Dredge two of the chicken cutlets in the seasoned flour, then shake off the excess and lay them side by side in the pan.
  • Cook the chicken for 3 minutes, or until lightly browned, then flip and cook for 3 more minutes, until internal temperture reaches 165 degrees F. Set aside on a dish and repeat with the remaining butter and chicken. Set aside.
  • Combine the broth and 1 tablespoon of the flour mixture and mix, add it to the skillet and whisk on low heat, 1 minute, until it thickens. Toss the rest of the flour out.
  • Place the chicke in a baking dish, pour thickened broth over, top with onions and then on top the shredded cheese. Broil until is golden browned and bubbling, about 5 min.
  • If not serving immidiatly, broil before serving.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast for 10 servings, 10 cutlets
  • 1.5 tablespoon extra virgin olive oil
  • 5 medium yellow onion thinly sliced
  • 2.5 tablespoon balsamic vinegar or more as needed
  • 2.5 tablespoon Worcestershire sauce
  • 1 tablespoon fresh thyme or 1.25 teaspoon dried thyme
  • 7 ounce Gruyère cheese coarsely grated (about 1 cup for 10 servings)
  • 1 cup all-purpose flour or gluten-free flour mix*
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper to taste
  • 1.25 teaspoon paprika
  • 1.5 tablespoon unsalted butter
  • 1.25 cup chicken broth

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Potato Masher, Saucepan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat 1 portion for 45 to 60 seconds on high in the microwave

  Nutrition

  Calories: 342kcal | Carbohydrates: 16g | Protein: 37g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 1176mg | Potassium: 776mg | Fiber: 2g | Sugar: 10g | Vitamin A: 445IU | Vitamin C: 11mg | Calcium: 253mg | Iron: 2mg

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

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  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz roast plus 3 oz veggies, post cooking

  AIP DietDairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound grass-fed beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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  Za’atar Roasted Carrots With Dates and Pine Nuts

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  Up to 10 servings
  

  Za’atar Roasted Carrots With Dates and Pine Nuts

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  Recipe adapted from:

  Something Nutritious

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Dairy FreeEgg FreeGluten FreeHeart HealthyPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Za’atar Roasted Carrots With Dates and Pine Nuts quantity

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  https://family-friends-food.com/roasted-carrots-orange-ginger/

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

  Instructions

  • Preheat the oven to 400°F.
  • Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
  • Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
  • Bake for about 30 minutes, flipping the carrots halfway through.
  • While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
  • In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
  • Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound carrot peeled
  • 5 tablespoon extra virgin olive oil
  • 2.5 tablespoon za'atar
  • 1/2 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 6 Medjool date pitted and diced
  • 3 teaspoon fresh thyme
  • 2 tablespoon fresh mint chopped optional

  Cooking Tools Required

  Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

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  Chili Lime Steak Fajitas-Low FODMAP

  $0.00 Cooking Fee

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

  Chili Lime Steak Fajitas-Low FODMAP

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreeSoy Free

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Wrap in lettuce leaves, with cilantro, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 1 tablespoon maple syrup
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced
  • 5 ounce yellow bell pepper seeded and sliced
  • 5 ounce green bell pepper seeded and sliced

  Optional for Serving

  • 2 head leaf lettuce
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 313kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 433mg | Potassium: 821mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6186IU | Vitamin C: 66mg | Calcium: 65mg | Iron: 3mg

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  Chicken Lazone

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  Rated 0 out of 5
  8 servings
  

  Chicken Lazone

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Nut FreeRefined Sugar FreeSoy Free

  Chicken breasts are pan-fried in butter and homemade seasoning mix, then combined with the most amazing cream sauce!

  https://damndelicious.net/2016/03/12/chicken-lazone/

  Chicken Lazone quantity

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  https://damndelicious.net/2016/03/12/chicken-lazone/

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

  Instructions

  • To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
  • In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  • Stir in pasta and gently toss to combine.
  • Serve immediately with chicken, garnished parsley, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast cut crosswise in half
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon unsalted butter divided
  • 1 pound linguine
  • 2 clove garlic minced
  • 2 cup half and half
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon Italian parsley chopped

  For the seasoning:

  • 2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Colander, Cutting board, Freezer bag, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 425kcal | Carbohydrates: 46g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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  Keto Chocolate Dipped Pecan Shortbread Cookies

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  18 servings
  

  Keto Chocolate Dipped Pecan Shortbread Cookies

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  Recipe adapted from:

  Maya Krampf

  Rated 5 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

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

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbVegetarian

  A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.

  https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

  Keto Chocolate Dipped Pecan Shortbread Cookies quantity

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  https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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  Adjust the ingredients measurement scale here by changing this number. 18

  Instructions

  Basic Keto Shortbread Cookies:

  • Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
  • Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
  • Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
  • Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
  • Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).

  Optional Chocolate Dip:

  • Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
  • Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
  • Chill in the refrigerator before handling, until the chocolate is firm.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 2 1/2 cup blanched almond flour
  • 6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
  • 1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar free dark chocolate chips
  • 2 teaspoon coconut oil
  • 3 tablespoon pecans chopped

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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  Lotus Biscoff® Protein Cheesecake Cup

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  Rated 0 out of 5
  Up to 10 servings
  

  Lotus Biscoff® Protein Cheesecake Cup

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Lower CarbReduced FatVegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching. Prepare ahead of time glasses or cups to store the Lotus Biscoff® Protein Cheesecakes.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Lotus Biscoff® Protein Cheesecake Cup 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

  • Crush the biscuits in a resealable bag. Place them at the bottom of a glass(es).
  • Mix the cream cheese, honey and yoghurt together and then layer it on top of the crushed biscuits.
  • Rinse the raspberries then add them on top of the yoghurt mixture and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup FAGE® Total 0% plain yogurt
  • 20 tablespoon Philadelphia® light cream cheese 11% fat
  • 20 piece Lotus Biscoff® Biscuits
  • 5 teaspoon honey
  • 7 ounce raspberries

  Cooking Tools Required

  jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 142kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg

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  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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  Recipe adapted from:

  Elise Bauer

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage

  Soy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and sweet & sour red cabbage.

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage quantity

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  Ingredients Scale

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

  Instructions

  For the S&S cabbage:

  • Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
  • Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  • Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook40

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the S&S red cabbage:

  • 3 tablespoon butter
  • 1 head purple cabbage medium, sliced 1/4 inch thick
  • 3 tablespoon granulated sugar
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 966kcal | Carbohydrates: 91g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2653mg | Potassium: 1867mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2504IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 6mg | Phosphorus: 595mg

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  Triple Chocolate Espresso Brownies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Triple Chocolate Espresso Brownies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Nut FreeOil FreeVegetarian

  These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

  Triple Chocolate Espresso Brownies quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
  • In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
  • In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
  • Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
  • Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
  • Cut into 4 columns each way, to make 16 pieces.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  • 5 ounce semi-sweet chocolate chips
  • 2 ounce unsweetened chocolate chopped
  • 8 tablespoon unsalted butter cut into quarters
  • 3 tablespoon unsweetened cocoa powder
  • 1 ½ tablespoon instant coffee powder
  • 3 egg large
  • 1 ¼ cup sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon Kosher salt
  • 1 cup all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Nutrition

  Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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  Baked Pear with Walnuts & Cinnamon

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Baked Pear with Walnuts & Cinnamon

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 pear

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

  Baked Pear with Walnuts & Cinnamon quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
  • Bake until soft, about 20 minutes.
  • Remove the hot baked pear from the oven, garnish with walnuts and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each pear large, halved and cored
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup walnuts roughly chopped or halves

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat pears in a 350 degree oven until heated through, about 10 minutes.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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  Chocolate Chip Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chocolate Chip Cookies

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Nut FreeSoy Free

  When those cookie cravings hit, this will solve the dilemma and make you smile!

  Chocolate Chip Cookies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 F
  • Melt butter in saucepan. Do not boil. Just enough for butter to melt, not hot
  • In a large bowl, mix butter with sugars until well combined
  • Stir in vanilla and egg until incorporated
  • Add flour, baking soda, and salt
  • Mix dough until just combined. Dough should be soft and a little sticky
  • Stir in chocolate chips
  • Scoop out 1 1/2 tbsp of dough and place 2 inches apart on baking sheet
  • Bake for 7-10 minutes or until cookies are set.
  • They will be puffy and still look a little under baked in the center.

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook8

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¾ cup butter For vegan switch butter with vegan butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 2 teaspoon pure vanilla extract
  • 1 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 cup semi-sweet chocolate chips

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Reheating/Serving Instructions

  Serve warm is a delicious option

  Nutrition

  Calories: 255kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 316IU | Calcium: 21mg | Iron: 1mg

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  Keto Avocados

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Keto Avocados

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Gluten FreeKetoLower CarbPostpartumRefined Sugar Free

  Keto friendly and packed with delicious nutrition!

  Keto Avocados quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Cut bacon into lardons
  • Heat a skillet over medium high heat
  • Cook bacon until desired crispness
  • Remove from pan and place bacon on paper towels to soak up extra grease
  • Quarter cherry tomatoes
  • Chiffonade basil
  • Halve avocados and remove pits
  • Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
  • Crack an egg in each hole
  • Top with toppings of choice
  • Bake for 15 minutes or until desired yolk consistency
  • Top with fresh herbs

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 avocado
  • 5 strip bacon
  • 8 ounce cherry tomato
  • 1 tablespoon fresh basil
  • 4 ounce shredded mozzarella cheese or your favorite shredded cheese
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve hot and enjoy! Not recommended to reheat or freeze

  Nutrition

  Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg

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  Butternut Squash and Almond Flour Pancakes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Butternut Squash and Almond Flour Pancakes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 pancakes

  Dairy FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  These nutrient dense, grain free pancakes make for a great start to your day!

  Butternut Squash and Almond Flour Pancakes quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl whisk together the almond flour, salt, baking soda, xanthan gum, and pumpkin pie spice.
  • Next add the pureed squash, eggs, and vanilla. Using a hand mixer, blend thoroughly.
  • Add coconut milk or water if needed to thin the batter.
  • Preheat your nonstick cooking surface (pan or griddle) over medium heat, and when ready to cook, coat with a small amount of coconut oil. Pour about a ¼ cup of batter per pancake. Flip when nicely browned, about 2 minutes, and continue cooking for an additional minute.
  • Decorate with orange slices and bluberries, or other fruits of your choice.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 ¼ cup almond flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • ½ teaspoon pumpkin pie spice or cinnamon
  • 2 ½ cup frozen butternut squash defrosted and pureed in a blender
  • 5 egg
  • ½ teaspoon pure vanilla extract
  • ¼ cup canned full-fat coconut milk or water for thinning batter, if needed
  • 1 tablespoon coconut oil
  • 1 cup maple syrup for serving
  • ⅔ cup butter softened, for serving
  • 1/2 cup blueberries optional, or other fruits
  • 1 orange optional, sliced or other fruites

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Pancake batter or pancakes can be made ahead and stored in the refrigerator for up to 5 days. Pancakes can also be individually frozen. Reheat in the microwave, covered, on full power until warm.

  Nutrition

  Calories: 353kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 214mg | Potassium: 253mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4222IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 1mg

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  Southwestern Chicken Soup

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  Up to 10 servings
  

  Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Diabetes FriendlyEgg FreeGluten FreeRefined Sugar FreeSoy Free

  This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

  Southwestern Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper

  Garnish:

  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 393kcal | Carbohydrates: 32g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1279mg | Potassium: 1257mg | Fiber: 8g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 5mg

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  High Protein Oats Pancakes with Protein Powder

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  Up to 10 servings
  

  High Protein Oats Pancakes with Protein Powder

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  Recipe adapted from:

  Eat the Grains

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 3-4 pancakes

  Brain FoodNut FreePostpartumPregnancySoy FreeVegetarian

  This high protein pancakes is made with protein powder, oats, banana, eggs, milk, and spices. Light and fluffy, easy to make, and packed with 30g of protein, complex carbs, and fiber for a well-balanced breakfast. Customize with your own toppings!

  High Protein Oats Pancakes with Protein Powder quantity

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  Ingredients Scale

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

  Instructions

  • Make the oat flour. Add rolled oats to your blender and blend for 10-15 seconds until it is broken down into a flour-like consistency.
  • Combine your dry ingredients. Add oat flour, protein powder, coconut flour, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
  • Mix your wet ingredients. In a separate medium bowl, mash your bananas until smooth. Add your egg, and milk and mix well to combine. Add your dry ingredients to your wet ingredients and mix until absorbed and lumps are gone. Try not to overmix. The batter should be pretty thick. Let the mixture sit for 5 minutes.
  • Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes, about 4 in one batch. Cook for 3-4 minutes until small bubbles start to form on the outside. There won't be a lot of bubbles. Flip and cook for another 1-2 minutes until golden brown.
  • Top with your favorite toppings and enjoy!

  Notes

  • This recipe works with either whey protein powder or plant-based protein powder. You will have to adjust the recipe ever so slightly, but both outcomes are delicious.
  • Whey protein – use 2 cups protein powder (240 grams) and 2 cups milk for 10 servings. Using whey will give you a slightly dryer pancake.
  • Plant-based protein – use 24 tablespoons protein powder (240 grams) and 2 and 2/3 cups + 8 tablespoons milk. This will be a little moister, but still fluffy!
  • Nutrition is based on using whey protein. Both nutrition breakdowns do not include any oil for cooking or toppings. Nutrition will vary based on the protein powder used.

  Storing and Reheating

  • Refrigerator – store leftovers in an airtight container in the fridge. When ready to heat them up, pop them in the microwave or toaster. Pancakes should stay fresh for 4 days.
  • Freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.

  Cook Times

  Active Prep10

  Hands-On Cook50

  Hands-Off Cook0

  Passive5

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup old fashioned rolled oats for 10 servings use 400 grams
  • 2 cup vanilla whey protein powder for 10 servings 240 grams, see notes based on protein powder used
  • 8 tablespoon coconut flour
  • 8 teaspoon baking powder
  • 8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 ripe banana small-medium, for 10 servings use 400 grams
  • 8 egg large
  • 2 cup milk see notes based on protein powder used
  • avocado oil or butter for cooking

  Optional Toppings

  • maple syrup
  • banana
  • berries
  • chocolate chip

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Refrigerator – store leftovers in an airtight container in the fridge. When ready to heat them up, pop them in the microwave or toaster. Pancakes should stay fresh for 4 days.

  Freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.

  Nutrition

  Calories: 360kcal | Carbohydrates: 43g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 687mg | Potassium: 481mg | Fiber: 7g | Sugar: 10g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 374mg | Iron: 4mg

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  Herbed Summer Squash Pasta Bake

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  8 servings
  

  Herbed Summer Squash Pasta Bake

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  Recipe adapted from:

  The Smitten Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This delicious pasta dish blends fresh sauteed vegetables and herbs with bechamel sauce.

  https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

  Herbed Summer Squash Pasta Bake quantity

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  https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

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  Instructions

  Cook the pasta:

  • Just under al-dente according to package directions.

  Heat oven:

  • To 400 degrees.

  Prepare the squash:

  • Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.

  Make the sauce:

  • Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

  Assemble dish:

  • Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.

  Bake:

  • For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

  To freeze:

  • Let dish fully cool to room temperature, then transfer, wrapped well, to the freezer. Let defrost in fridge for a day before rewarming in oven. If I have time, I like to rewarm at a lowish head (300 to 325 degrees) with the foil on, then finish it for the last 10 minutes or so at a higher heat without the foil to restore some crisp.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce shell pasta dry
  • 2 tablespoon extra virgin olive oil
  • 2 pound summer squash halved lengthwise and sliced thin
  • 1 lemon zested (2 teaspoons) and juiced
  • 6 tablespoon unsalted butter
  • 4 clove garlic minced
  • 4 stalk green onion sliced thin
  • 1/4 teaspoon crushed red pepper
  • 6 tablespoon all-purpose flour
  • 3 cup whole milk
  • 1/2 cup Italian parsley divided
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon fresh oregano chopped
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup grated parmesan cheese divided
  • 8 ounce fresh mozzarella cut into small cubes

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 584kcal | Carbohydrates: 60g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2151mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1394IU | Vitamin C: 33mg | Calcium: 474mg | Iron: 2mg

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  Vegetarian Chili

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  Up to 10 servings
  

  Vegetarian Chili

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  Recipe adapted from:

  Cookie and Kate

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.

  https://cookieandkate.com/vegetarian-chili-recipe/

  Vegetarian Chili quantity

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  https://cookieandkate.com/vegetarian-chili-recipe/

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  Instructions

  • In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  • Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  • Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  • Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  • Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

  Cook Times

  Active Prep15

  Hands-On Cook11

  Hands-Off Cook30

  Passive0

  Total Time56 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra-virgin olive oil
  • 2 red onion medium chopped
  • 2 red bell pepper large chopped
  • 4 carrot medium chopped
  • 4 stalk celery chopped
  • 1 teaspoon Kosher salt divided
  • 8 clove garlic pressed or minced
  • 4 tablespoon chili powder
  • 4 teaspoon ground cumin
  • 3 teaspoon smoked paprika
  • 2 teaspoon dried oregano
  • 56 ounce canned diced tomatoes with their juices
  • 60 ounce canned black beans rinsed and drained
  • 30 ounce canned pinto beans rinsed and drained
  • 4 cup vegetable broth
  • 2 bay leaf
  • 4 tablespoon fresh cilantro
  • 2 teaspoon red wine vinegar

  Optional garnishes:

  • fresh cilantro
  • avocado sliced
  • tortilla chips check label for GF
  • sour cream skip for dairy free and vegan
  • grated cheddar cheese skip for dairy free and vegan

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg

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