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  Mushroom and Spinach Cauliflower Rice

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  Up to 10 servings
  

  Mushroom and Spinach Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Cauliflower rice is a delicious and nutritious alternative to white rice, plus it's loaded with additional vegetables and beans for added protein. Note: This recipe requires 2 large sauté pans for 7-10 servings.

  Mushroom and Spinach Cauliflower Rice quantity

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

  Instructions

  • Cut cauliflower into chunks, and put into a food processor. Pulse 10-15 times until you get a small, rice-sized mixture.
  • Heat a pan over medium heat for 1 minute. Add onion to pan, cook about 4 minutes, stirring occasionally.
  • Add mushrooms, garbanzo beans and 1/3 of the avocado oil. Cook for 4 minutes, stirring occasionally.
  • Add cauliflower, celery, sea salt, and another 1/3 of the avocado oil. Cook on medium for 5 minutes, then turn the heat to low. Cook for another 10 minutes.
  • Combine parsley and spinach in a large bowl.
  • When the cauliflower and other veggies are done, add them to the bowl with parsley and spinach. Add the remaining avocado oil, and mix to combine all ingredients.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 3 medium heads or 4 packages of 10 ounce frozen riced cauliflower
  • 24 ounce white mushroom sliced
  • 6 stalk celery sliced
  • 3 cup Italian parsley chopped
  • 3 cup onion diced
  • 6 cup fresh spinach chopped
  • 1 tablespoon sea salt
  • 6 tablespoon avocado oil
  • 3 cup canned garbanzo beans rinsed and drained

  Cooking Tools Required

  Cutting board, Food Processor, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Heat in a sauté pan over medium high heat or microwave until heated through.

  Nutrition

  Calories: 212kcal | Carbohydrates: 25g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 938mg | Potassium: 1162mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3320IU | Vitamin C: 122mg | Calcium: 123mg | Iron: 3mg

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  Cooked Shrimp

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  Up to 10 servings
  

  Cooked Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

  Cooked Shrimp quantity

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  Instructions

  • In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

  Nutrition

  Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg

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  Juicy Fish Patties Cutlets

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  Up to 10 servings
  

  Juicy Fish Patties Cutlets

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  Recipe adapted from:

  Dorit Fridman

  Rated 3 out of 5 based on 3 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: About 2 cutlets

  Dairy FreeReduced FatSoy Free

  Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

  Juicy Fish Patties Cutlets quantity

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

  Instructions

  • Squeeze fish fillets of liquids
  • Chop fish fillets in blender with the garlic and parsley
  • Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
  • Refrigerate to chill for 20 minutes
  • Roll balls to a flat patty (not too flat) or cutlets
  • Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive20

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white fish fillet cod, tilapia etc
  • 3 onion pureed and squeezed of liquids
  • 1 clove garlic chopped
  • ½ bunch Italian parsley finely chopped
  • ¾ cup plain breadcrumbs
  • ¼ cup water
  • ½ teaspoon baking soda
  • 3 egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

  Reheating/Serving Instructions

  serve warm or room temp as main dish or appetizer with sauce

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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  Lite Spaghetti Squash Lasagna Boats

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Lite Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 1/4 squash

  Gluten FreeNut FreeReduced Fat

  Taking the classic lasagna and lean and yet still delicious with roasted garlic spaghetti squash lasagna boats. Seasonal spaghetti squash stuffed with a lean ground turkey, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Lite Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the ground tirkey and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the mozzarella cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 2 pound 99% lean ground turkey or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato 2 large cans for 10 servings
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 3 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup fat free milk or heavy cream
  • 1/2 cup low fat ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 2 cup low fat mozzarella cheese shredded
  • 4 tablespoon provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 35g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 1217mg | Potassium: 1127mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1170IU | Vitamin C: 26mg | Calcium: 443mg | Iron: 5mg

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  Pork and Hominy Pozole

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  Rated 0 out of 5
  Up to 10 servings
  

  Pork and Hominy Pozole

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  Recipe adapted from:

  Syd Bailey

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5-2 cups

  Egg FreeGluten FreeNut FreePaleoReduced FatRefined Sugar Free

  Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

  Pork and Hominy Pozole quantity

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  Instructions

  • Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
  • Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
  • Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ounce dry red chili California, Guajillo, ancho or New Mexico
  • 1 tablespoon extra virgin olive oil
  • 2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
  • 1 cup onion diced
  • 3 clove garlic minced
  • 2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
  • 2 teaspoon ground cumin
  • 1 teaspoon fresh thyme `
  • 3 bay leaf
  • 29 ounce canned hominy
  • 64 ounce chicken stock

  Optional Garnishes

  • fresh oregano chopped
  • fresh cilantro chopped
  • green cabbage shredded
  • jalapeno pepper sliced
  • radish sliced
  • queso fresco
  • red onion chopped
  • avocado sliced
  • lime wedged

  Cooking Tools Required

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

  Nutrition

  Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

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  Lite Cranberry Swirl Cheesecake Squares

  $0.00 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Lite Cranberry Swirl Cheesecake Squares

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  Recipe adapted from:

  Skinnytaste

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 square

  Reduced FatSoy FreeVegetarian

  Lite Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays! To reduce carbs and guilt even further, sub sugar with monk fruit.

  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

  Lite Cranberry Swirl Cheesecake Squares quantity

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  https://www.skinnytaste.com/skinny-cranberry-swirl-cheesecake/?fbclid=IwAR3hup-1cgnUOt3LnazF-ZhNziI1soTTFSrxvSdAS59dUxvfL0OTAsRJPck#recipe

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

  Instructions

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven.
  • Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on all sides.
  • Begin by preparing the cranberry sauce. Combine the cranberries, sugar, water, and orange zest in a small saucepan.
  • Cook together until the cranberries begin to burst and the mixture turns syrupy, about 6-7 minutes. Remove from the heat, allow to cool as you prepare the remaining ingredients.
  • In the bowl of a food processor, add the gingersnap cookies and the pecans. Process until you get fine crumbs, about 1 minute. Place crumbs in a bowl and mix in the melted light butter. Stir together to moisten the crumbs, then pour into the prepared baking pan. Spread in an even layer, using the bottom of a drinking glass to help ensure that the crust is even.
  • In a medium bowl, beat the cream cheese, sugar, and vanilla extract with an electric mixer until smooth. Add in the Greek yogurt, egg whites, lemon juice, and flour, mixing until just combined.
  • Pour the cheesecake mixture into the pan, over the crust, and smooth with a spatula.
  • Add the cooled cranberry mixture to a food processor, and puree until smooth. If the mixture is too thick, add 1/2 tablespoon water. Use a spoon to drop the cranberry sauce over the cheesecake, and then swirl the cranberry sauce with a butter knife.
  • Bake the cheesecake in the preheated oven for 25 minutes.
  • Allow the cheesecake to cool to room temperature, and place in the fridge for at least 2 hours to get well chilled. Once chilled, cut into squares and serve.

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook25

  Passive0

  Total Time47 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the Cranberry Sauce:

  • 3/4 cup fresh cranberries
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/4 cup water
  • 1 orange small, zested

  For the Crust:

  • 3 ounce gingersnap cookie about 12 cookies
  • 1 ounce pecans
  • 1 1/2 tablespoon light butter melted

  For the Cheesecake:

  • 8 ounce reduced-fat cream cheese
  • 1/4 cup granulated sugar To reduce carbs, use monk fruit
  • 1/2 teaspoon pure vanilla extract
  • 6 ounce 0% Greek yogurt
  • 2 egg white use whites only
  • 1 lemon juiced, use 2 tablespoons
  • 1 tablespoon all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Can Opener, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Chill the cheesecake for at least 2 hours to get well chilled. Once chilled, cut into squares and serve. Keeps for 5 days refrigerated.

  Nutrition

  Calories: 213kcal | Carbohydrates: 28g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 187mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 274IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 1mg

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  Egg White, Spinach, Mushrooms and Onion Frittata

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  Rated 0 out of 5
  6 servings
  

  Egg White, Spinach, Mushrooms and Onion Frittata

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

  Egg White, Spinach, Mushrooms and Onion Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, with the milk.
  • Then stir in the ricotta and parmesan cheese, and mix well.
  • Add all the vegrables and herbs, and mix well into the mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 20 egg white large
  • 2 tablespoon whole milk
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon fresh dill chopped, or other fresh herbs
  • extra virgin olive oil spray
  • 10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
  • 4 ounce white mushroom sliced
  • 1 shallot or onion diced
  • ¼ cup low fat ricotta cheese
  • 1 tablespoon parmesan cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Rated 0 out of 5
  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green bean stem ends trimmed
  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic peeled and sliced into quarters
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce walnuts unsalted, roasted, and chopped
  • 4 ounce pomegranate seeds
  • 1 teaspoon lemon zest from one lemon
  • 2 teaspoon fresh lemon juice from one lemon

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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  Yakisoba Spaghetti Squash

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

  Yakisoba Spaghetti Squash quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
  • Use a fork and scrape the flesh into strings.
  • In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
  • Add shiitake mushrooms and cook for another 2 minutes
  • Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 5 pound spaghetti squash 1 large squash
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

  Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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  Mixed Seaweed Salad (Ayurvedic)

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  Up to 10 servings
  

  Mixed Seaweed Salad (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Mixed Seaweed Salad (Ayurvedic) quantity

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  Ingredients Scale

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

  Instructions

  • Put the hijiki and arame in a bowl and add filtered water to cover them well. Soak for at least 30 minutes. Drain, rinse well, and drain again.
  • Put the seaweed, endive leaves, daikon, carrot, fennel, and sunflower seeds in a large salad bowl and mix.
  • Add in the sesame oil, lime juice, and salt. Toss to combine.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup hijiki
  • 1 cup arame seaweed or dulse seaweed
  • 1 cup daikon shredded
  • 1 cup carrot shredded
  • 1 bulb fennel thinly sliced
  • 3 tablespoon sunflower seeds
  • 1 tablespoon sesame oil
  • 2 teaspoon lime juice or rice vinegar
  • 1 dash Kosher salt

  Cooking Tools Required

  Mixing bowls, Refrigerator

  Nutrition

  Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 184mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2170IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg

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  Vegan Picadillo

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Vegan Picadillo

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!

  www.kaiafitfolsom.com

  Vegan Picadillo quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions if using.
  • Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
  • Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
  • Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
  • Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
  • Serve with optional rice and garnish with cilantro.

  Notes

  Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
  Nutrition information is a rough estimate calculated without optional ingredients.

  Cook Times

  Active Prep25

  Hands-On Cook17

  Hands-Off Cook10

  Passive0

  Total Time52 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 4 cup yellow onion diced
  • 1 red bell pepper medium, finely chopped
  • 3 cup fresh shiitake mushroom roughly chopped
  • 3 tablespoon garlic minced, about 4 cloves
  • 2 tablespoon coconut aminos
  • 60 ounce canned brown lentil 15 oz, drained and rinsed
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinch cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 ounce canned tomato sauce
  • 1 1/2 cup water
  • 1 cup pimento-stuffed green olive roughly chopped
  • 1/2 cup raisins roughly chopped

  For Serving (optional)

  • 1 bunch fresh cilantro chopped
  • 2 1/2 cup long grain white rice or brown rice

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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  Autumn Harvest Plant Based Bowl

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  Rated 0 out of 5
  Up to 10 servings
  

  Autumn Harvest Plant Based Bowl

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.

  www.kaiafitfolsom.com

  Autumn Harvest Plant Based Bowl quantity

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  Ingredients Scale

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

  Instructions

  • Cook quinoa according to package directions.
  • Preheat the oven to 350 degrees F
  • Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
  • Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
  • Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
  • 31 ounce canned chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 6 sprig fresh thyme
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 6 cup kale stemmed and chopped
  • 2 1/2 cup quinoa cooked according to package directions
  • 5 tablespoon pure maple syrup

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15-20 minutes until heated through.

  Nutrition

  Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg

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  Strawberry Oatmeal Bars

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  Rated 0 out of 5
  16 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Strawberry Oatmeal Bars

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  Recipe adapted from:

  Erin Clarke

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  Egg FreeNut FreeVegetarian

  These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

  Strawberry Oatmeal Bars quantity

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  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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

  Instructions

  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

  Notes

  -Store leftovers in the refrigerator for up to 5 days.
  -To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  -If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size16

  Ingredients

  Ingredients

  Bars

  • 1 cup old fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Kosher salt
  • 6 tablespoon unsalted butter melted
  • 2 cup strawberry diced
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

  Vanilla Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

  Nutrition

  Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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  Miracle Noodle Yakisoba

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  Rated 0 out of 5
  6 servings
  

  Miracle Noodle Yakisoba

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeLower CarbNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.

  https://www.instagram.com/karinadoninutrition/

  Miracle Noodle Yakisoba quantity

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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

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

  Instructions

  • Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
  • Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
  • Add the coleslaw mix and red chili and cook for 2 minutes.
  • Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 32 ounce Miracle Noodle
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through.

  Nutrition

  Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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  Meatball Spaghetti Squash

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  4 servings
  

  Meatball Spaghetti Squash

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

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

  www.kaiafitfolsom.com

  Meatball Spaghetti Squash quantity

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  Ingredients Scale

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

  Instructions

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

  Notes

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

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

  Additional Toppings
  Fresh basil, parmesan, or nutritional yeast.

  Save Time
  Use store-bought frozen meatballs instead.

  Make it Vegan
  Use veggie meatballs or falafels instead.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Turmeric Drink

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  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Turmeric Drink quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

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

  Stir in:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

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

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  Homemade Granola Pecans and dried fruit

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Homemade Granola Pecans and dried fruit

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Dairy FreeEgg FreeRefined Sugar FreeVegetarian

  Homemade granola with pecans and dried fruit.

  Homemade Granola Pecans and dried fruit quantity

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  Ingredients Scale

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

  Instructions

  • Chop pecans and dried fruit.
  • In a large mixing bowl combine oats, chopped dried fruit, chopped pecans, cinnamon, nutmeg and salt.
  • Mix dry ingredients.
  • In a separate bowl mix the maple syrup, honey and coconut oil until combined.
  • Pour the wet ingredients over the dry ingredients and mix until all of the oats look wet.
  • Place granola mix on to a sheetpan and bake for 15 minutes at 325 degrees.
  • Remove pan from oven and mix granola with a spatula so it doesn't stick.
  • Return to oven for another 15 min.
  • Let cool enough to handle.
  • Crumble in to a ziploc bag or jar.

  Cook Times

  Active Prep7

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cup old fashioned rolled oats
  • 1 cup pecans
  • 1 cup dried fruit assortment of your favorite, chopped
  • 1/4 teaspoon pure vanilla extract

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve with your favorite yogurt and fresh fruit like a parfait, or with milk and fruit like cereal.

  Nutrition

  Calories: 313kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 119mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Benihana® Style Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  
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  Benihana® Style Ginger Sauce

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 tablespoon

  Dairy FreeEgg FreeGluten FreeKetoNut FreeOil FreeReduced FatVeganVegetarian

  This dipping sauce, made popular by Japanese steakhouses, is the secret to delicious chicken, seafood, and vegetables. Makes about 3/4 cup

  Benihana® Style Ginger Sauce quantity

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  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Place everything in a blender and blend until smooth, about 30 seconds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1/2 cup yellow onion roughly chopped
  • 1 1/2 tablespoon fresh ginger peeled and roughly chopped
  • 1/3 cup tamari sauce
  • 2 tablespoon rice vinegar
  • 1 tablespoon fresh lemon juice

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Keeps in the refrigerator for up to 1 week in an airtight container.

  Nutrition

  Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 360mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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

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