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  Quinoa Stuffed Bell Peppers

  $0.00 Cooking Fee

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  4 servings
  

  Quinoa Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  This recipe is high in fiber, heart-healthy, and diabetes-friendly. The quinoa provides a complete protein, and the combination of beans and vegetables offers a significant fiber boost, helping with blood sugar management. These stuffed peppers are a delicious and nutritious meal for any occasion!

  Quinoa Stuffed Bell Peppers quantity

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

  Instructions

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
  • Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
  • Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
  • Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
  • Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cup water
  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup frozen corn kernels
  • 15 ounce canned diced tomatoes drained
  • 1/4 cup red onion finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Baking Pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 343kcal | Carbohydrates: 58g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 725mg | Potassium: 1094mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4099IU | Vitamin C: 169mg | Calcium: 112mg | Iron: 6mg

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  Roasted Veggie Quinoa Bowl

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  4 servings
  

  Roasted Veggie Quinoa Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes and heart health friendly, this Roasted Veggie Quinoa Bowl is packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. It’s a simple, flavorful, and filling meal that's easy on the budget and great for managing blood sugar.

  Roasted Veggie Quinoa Bowl quantity

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

  Instructions

  Cook the quinoa:

  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
  • Fluff the quinoa with a fork and set aside.

  Roast the vegetables:

  • Preheat the oven to 400°F (200°C).
  • On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
  • Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

  Assemble the bowl:

  • Divide the cooked quinoa into 4 bowls.
  • Top with the roasted vegetables and drizzle with fresh lemon juice.
  • Garnish with fresh cilantro, if desired.

  Serve:

  • Serve immediately or store in the refrigerator for a quick meal later.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 cup quinoa
  • 2 cup water
  • 1 each zucchini medium, chopped
  • 1 each bell pepper medium, chopped
  • 1 each carrot medium, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt

  Optional:

  • 2 tablespoon cilantro chopped, for garnish

  Cooking Tools Required

  Heavy duty rimmed baking sheet, Mixing spoon, Oven, Pot with lid, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 193kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 271mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

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  Roasted Pork Tenderloin with Garlic and Spinach Lentils

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  4 servings
  

  Roasted Pork Tenderloin with Garlic and Spinach Lentils

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Herb roasted pork is cooked until tender and served with a garlic lentils and spinach mix.

  Roasted Pork Tenderloin with Garlic and Spinach Lentils quantity

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

  Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
  • Roast the Pork: Place the tenderloin on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
  • Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
  • Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
  • Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin
  • 1 cup lentils
  • 4 cup fresh spinach
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or rosemary

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 380kcal | Carbohydrates: 31g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 377mg | Potassium: 1087mg | Fiber: 15g | Sugar: 1g | Vitamin A: 2845IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 6mg

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  Whole Thanksgiving Turkey

  $118.75 Cooking Fee

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

  Whole Thanksgiving Turkey

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  Recipe adapted from:

  Lauren Allen

  Rated 0 out of 5

  $118.75 Cooking Fee

  Serving Size: 6 ounces

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

  This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!

  EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter

  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

  Whole Thanksgiving Turkey quantity

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  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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

  Instructions

  • If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
  • Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
  • Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
  • Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
  • Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
  • Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
  • Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
  • Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
  • Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
  • (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
  • ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
  • Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
  • Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook200

  Passive0

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 17 pound whole turkey
  • 1 each onion peeled and quartered
  • 1 each lemon quartered
  • 1 each apple quartered
  • .75 ounce fresh rosemary
  • .75 ounce fresh thyme
  • .75 ounce fresh sage

  For the herb butter:

  • 1 cup unsalted butter softened
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 clove garlic minced

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

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  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

  $0.00 Cooking Fee

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

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  Seasoned pork tenderloin is pan cooked, then sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette.

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado quantity

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  Ingredients Scale

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

  Instructions

  • Marinate the Pork: In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
  • Cook the Pork: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated pork tenderloin and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing it into thin strips.
  • Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
  • Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
  • Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
  • Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound pork tenderloin
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 each avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 whole red onion thinly sliced
  • 4 cup mixed greens

  For the dressing:

  • 1 each lime juiced
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 342kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 681mg | Potassium: 941mg | Fiber: 8g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg

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  Trail Mix On the Go Raw Deliciousness

  $0.00 Cooking Fee

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

  Trail Mix On the Go Raw Deliciousness

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

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

  This homemade raw trail mix is made with whole food ingredients and are not only delicious but nutritious. WARNING: this is also very addictive! Make sure only to have ¼ cup at a time!

  Trail Mix On the Go Raw Deliciousness quantity

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients and store in an airtight container.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup raw walnut
  • ½ cup raw macadamia nut
  • ½ cup raw pecan
  • ½ cup raw pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup dried unsweetened apricot chopped
  • ¼ cup dried unsweetened cherries or other dried unsweetened fruits
  • ¼ cup dried unsweetened blueberries or other dried unsweetened fruits
  • ¼ cup golden raisins
  • ½ teaspoon kosher salt coarse

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 120mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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

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  Zoodles with Meat Ragu

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Zoodles with Meat Ragu

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  Recipe adapted from:

  Skinny Taste

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of zoodles

  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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  Diabetes FriendlyEgg FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  Zoodles topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

  Zoodles with Meat Ragu quantity

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  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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  Ingredients Scale

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

  Instructions

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • Plate zoodles and serve topped with meat sauce and grated parmesan cheese, if desired.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 55 ounce zucchini
  • 3 tablespoon Kosher salt prior to cooking
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

  Calories: 272kcal | Carbohydrates: 20g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1703mg | Potassium: 1285mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2897IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 5mg | Phosphorus: 292mg

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  Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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  Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLow FODMAPNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with green onions and mustard seeds for a bit of spice and texture.

  Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the green onions and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 1-2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra-virgin olive oil
  • 5 stalk green onion Use both the white and light green parts of the green onions
  • 1 tablespoon yellow mustard seeds
  • 1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon fresh lemon juice more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9643IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 2mg

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  Keto Blueberry Muffins

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  FSA/HSA eligible when qualified
  12 servings
  
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  Keto Blueberry Muffins

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  Recipe adapted from:

  Charlie Foundation

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

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

  Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.

  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

  Keto Blueberry Muffins quantity

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  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
  • In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
  • Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
  • Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoon konjac root fiber
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch Kosher salt
  • 1/2 cup extra virgin olive oil
  • 3 each egg
  • 2 tablespoon water
  • 1/2 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

  Nutrition

  Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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  Strawberry Cheesecake Fat Bomb

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  12 servings
  
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  Strawberry Cheesecake Fat Bomb

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 piece

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

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

  Strawberry Cheesecake Fat Bomb quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Peanut Butter Fat Bomb

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  15 servings
  
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  Peanut Butter Fat Bomb

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

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

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

  Peanut Butter Fat Bomb quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size15

  Ingredients

  Ingredients

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

  Optional:

  • 2 tablespoon sugar-free syrup

  Cooking Tools Required

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

  Nutrition

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

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  Salmon Stuffed Avocado Boats

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Salmon Stuffed Avocado Boats

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  Recipe adapted from:

  Customer submitted recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 boat / half an avocado

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

  Salmon Stuffed Avocado Boats quantity

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  Ingredients Scale

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

  Instructions

  • Place the salmon in a medium saucepan with water and bring to a boil over medium heat.
  • Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool. Discard of the water.
  • Slice the avocado in half and remove the pit. Use a spoon to scoop out enough avocado to create a bigger hole that the salmon will fit in. Transfer scooped out avocado to a small bowl.
  • Flake the salmon and add it and add it to the bowl with the scooped out avocados. Add lemon juice and mash until well mixed.
  • Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 27 ounce salmon fillet
  • 5 each ripe avocado
  • 1 1/4 each lemon juiced

  Topping (optional)

  • hot sauce

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives

  Nutrition

  Serving: 6.4ounces | Calories: 110kcal | Carbohydrates: 0.1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 34mg | Potassium: 378mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

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  Poached Tilapia-AIP Diet Friendly

  $0.00 Cooking Fee

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  4 servings
  

  Poached Tilapia-AIP Diet Friendly

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  Recipe adapted from:

  Beth Chen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  AIP DietDiabetes FriendlyHeart HealthyLow FODMAPLower CarbPaleoWhole 30

  This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.

  https://autoimmunewellness.com/poached-tilapia/

  Poached Tilapia-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/poached-tilapia/

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  Ingredients Scale

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

  Instructions

  • Add the broth and thyme to a frying pan then bring to a boil over high heat.
  • Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
  • Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
  • Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
  • Remove the fillets and carefully add them to the serving dish.
  • At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
  • Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 5 cup bone broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 pound tilapia fillet about 4 fillets
  • 1/2 teaspoon sea salt to taste
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium-low power until heated through.

  Nutrition

  Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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  Beef and Green Bean Stew-Low FODMAP

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  Up to 10 servings
  

  Beef and Green Bean Stew-Low FODMAP

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 oz

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

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

  http://thetasteofkosher.com

  Beef and Green Bean Stew-Low FODMAP quantity

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  http://thetasteofkosher.com

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

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

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  Pumpkin Pie Spiced Crispy Chicken Thighs

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  Up to 10 servings
  

  Pumpkin Pie Spiced Crispy Chicken Thighs

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  Recipe adapted from:

  Amanda Runnels

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 thigh

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

  Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!

  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

  Pumpkin Pie Spiced Crispy Chicken Thighs quantity

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  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
  • Season the chicken with the pumpkin pie spice, garlic, salt, and pepper.
  • When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
  • Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
  • Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon extra virgin olive oil
  • 5 pound bone-in skin-on chicken thigh
  • 2 tablespoon pumpkin pie spice
  • 8 clove garlic minced
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Optional (for garnish):

  • 1 bunch fresh thyme
  • 1 whole orange sliced

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

  Nutrition

  Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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  Artichoke Dip with Spinach and Yogurt

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  Up to 10 servings
  

  Artichoke Dip with Spinach and Yogurt

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  Recipe adapted from:

  Stephanie Kay

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  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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  Diabetes FriendlyEgg FreeGluten FreeKetoPostpartumRefined Sugar FreeSoy FreeVegetarian

  This artichoke dip can be served hot or cold.

  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

  Artichoke Dip with Spinach and Yogurt quantity

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  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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  Instructions

  • Blanch spinach and squeeze out any excess liquid, then chop.

  For a cold dip:

  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
  • Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

  For a warm dip:

  • Preheat oven to 350°F.
  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
  • Transfer to the oven and bake for 10-12 minutes until bubbling.
  • Allow artichoke dip to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
  • 14 ounce canned artichoke heart drained and finely chopped
  • 1 cup plain Greek yogurt
  • 2 clove garlic grated
  • 1 cup grated parmesan cheese
  • 1/4 cup Italian parsley finely chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Optional for serving:

  • bagel chips
  • vegetable sticks

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Eat chilled or heat in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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  Sausage Stuffed Mushroom Caps

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  Up to 10 servings
  

  Sausage Stuffed Mushroom Caps

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

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

  Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

  Sausage Stuffed Mushroom Caps quantity

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  Instructions

  • Preheat oven to 400 degrees F.
  • Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
  • Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
  • In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
  • Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
  • Platter and garnish with remaining chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive5

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 sprig fresh rosemary
  • 2 clove garlic
  • 20 white mushroom
  • 1 pound Italian sausage
  • 1/2 cup plain breadcrumbs
  • 1 egg yolk
  • 5 tablespoon Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

  Nutrition

  Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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  Baked Tomatoes with Parsley

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  Up to 10 servings
  

  Baked Tomatoes with Parsley

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 tomato halves

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

  Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

  Baked Tomatoes with Parsley quantity

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  Instructions

  • Preheat oven to 350 degrees.
  • Wash tomatoes and cut them in half lengthwise.
  • Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, salt and pepper. Drizzle the olive oil on top.
  • Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 1/2 pound Roma tomato about 20 small
  • 6 tablespoon Italian parsley (flatleaf) finely chopped
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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  Mexican Avocado Cilantro Sauce-Diabetes Friendly

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  Up to 10 servings
  

  Mexican Avocado Cilantro Sauce-Diabetes Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 tablespoon

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

  This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

  Mexican Avocado Cilantro Sauce-Diabetes Friendly quantity

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  Instructions

  • Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener in a food processor or high speed blender. Blend until fully combined.
  • Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
  • Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.

  NOTES

  • If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 avocado ripe, skin and pit removed
  • ½ cup fresh cilantro packed, leaves and stems
  • ½ cup Italian parsley packed, leaves and stems
  • 1 lime juiced and zested
  • 2 clove garlic roughly chopped
  • 2 tablespoon water
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 jalapeno pepper seeds and stem removed - save the seeds
  • 1 drop liquid Stevia more or less to taste

  Cooking Tools Required

  Blender, Sharp Knives

  Nutrition

  Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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  Low Carb Chocolate Chip Cookie

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  Up to 10 servings
  

  Low Carb Chocolate Chip Cookie

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  Recipe adapted from:

  Maya Krampf

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  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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  Diabetes FriendlyGluten FreeKetoLower Carb

  This cookie is sugar-free, low carb, and one of the best keto chocolate chip cookies – soft, chewy, and sweet!

  https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

  Low Carb Chocolate Chip Cookie quantity

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  https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

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  Instructions

  • 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 sweetener, until it's fluffy and light in color.
  • Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
  • If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
  • Fold in the chocolate chips.
  • Use a medium cookie scoop to drop 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 only spread a little and don't 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. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup unsalted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
  • 1/2 cup erythritol
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon blackstrap molasses optional, but recommended for best flavor
  • 2 1/2 cup blanched almond flour
  • 1/2 teaspoon xanthan gum optional, but recommended for best texture
  • 1/2 cup sugar-free dark chocolate chips

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 292kcal | Carbohydrates: 8g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 20mg | Fiber: 4g | Sugar: 2g | Vitamin A: 307IU | Calcium: 65mg | Iron: 2mg

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

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