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  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

  $0.00 Cooking Fee

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

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 11 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 HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice quantity

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

  Instructions

  • Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
  • To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
  • To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
  • 2 tablespoon avocado oil divided

  Aromatics:

  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 2 stalk green onion sliced into thin rings
  • 1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 3 stalk celery cut diagonally into pieces about 1 inch in length
  • 2 tablespoon low-sodium gluten-free soy sauce

  For the cauliflower fried rice:

  • 24 ounce frozen riced cauliflower
  • 2 tablespoon avocado oil
  • 1 tablespoon low-sodium gluten-free soy sauce

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium high heat about 5 minutes or until heated through.

  Nutrition

  Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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  Clean Diet Chicken Piccata

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

  Clean Diet Chicken Piccata

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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: 4 ounce

  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 FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

  Clean Diet Chicken Piccata quantity

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

  Instructions

  • Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
  • Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  • Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
  • Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
  • Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless, skinless chicken breast about 3 chicken breasts
  • ½ cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper
  • 4 tablespoon avocado oil
  • 3/4 cup chicken stock
  • 1 lemon half juiced, half sliced
  • 3 tablespoon capers
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Heat in pan set over medium heat until heated through.

  Nutrition

  Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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  Clean Diet Baked Chicken Tenders

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Baked Chicken Tenders

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $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 FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These baked chicken strips are made using almond meal and coconut so they are grain-free and gluten-free. Pair with one of Karin's salads for a complete meal!

  Clean Diet Baked Chicken Tenders quantity

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  Instructions

  • Pre-heat oven to 400°
  • Crack egg(s) into a shallow bowl and whisk.
  • In another bowl whisk together the almond meal, coconut, paprika, garlic powder, sea salt and black pepper (and cayenne pepper if using).
  • One by one dredge each chicken strip in the egg, shaking off any access and then dip into the almond meal mixture. Roll until each tender is covered completely. Place chicken on a sheet pan lined with parchment paper OR a wire rack that fits the baking sheets (the wire rack will make for a crispier texture).
  • Bake for 20 minutes, flipping the tenders once halfway through baking time. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast organic, cut into strips
  • 3 egg

  Whisk together:

  • 1½ cup almond meal
  • 1 cup unsweetened shredded coconut or sub with more almond meal
  • 2½ teaspoon paprika
  • 1½ teaspoon garlic powder
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper optional

  Cooking Tools Required

  Cooling Rack, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Place chicken strips on parchment-lined baking sheet in a 350 degree oven. Bake for 15 minutes or until heated through.

  Nutrition

  Calories: 333kcal | Carbohydrates: 7g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 529mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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  Low-Carb Zucchini Lasagna Roll-Ups

  $0.00 Cooking Fee

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

  Low-Carb Zucchini Lasagna Roll-Ups

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  Recipe adapted from:

  Gimme Delicious

  Rated 5 out of 5 based on 15 customer ratings

  $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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  Diabetes FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.

  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

  Low-Carb Zucchini Lasagna Roll-Ups quantity

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  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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

  Instructions

  • Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
  • Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
  • While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
  • In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
  • Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
  • Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 each zucchini large
  • 15 ounce ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 1/2 cup mozzarella cheese shredded, divided
  • 1 each egg large
  • 2 cup marinara sauce
  • 1 teaspoon Kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper preferably freshly cracked
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  9x13 inch glass baking dish

  Reheating/Serving Instructions

  Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

  Nutrition

  Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 2mg

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  Grilled Garlic Shrimp

  $0.00 Cooking Fee

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

  Grilled Garlic Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 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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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This grilled shrimp makes a perfect appetizer, main dish, or an accompaniment to steak for a delicious surf and turf.

  Grilled Garlic Shrimp quantity

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  Ingredients Scale

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

  Instructions

  • Heat a grill to medium-high heat.
  • In a bowl combine shrimp with olive oil and minced garlic. Set aside.
  • Skewer 5 shrimp on each bamboo skewer. Season with salt and pepper
  • Brush grill clean and using an oiled clean rag, wipe down the grates. Grill shrimp for about 3 minutes on per side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25 size, peeled and deveined, patted dry with paper towels
  • 4 tablespoon extra virgin olive oil
  • 6 clove garlic minced
  • 10 10-inch bamboo skewer soaked in hot water for 30 minutes (for 10 servings)
  • 1/3 teaspoon Kosher salt more or less to taste or dietary preference (no salt for heart healthy)
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Grill, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat on grill for several minutes until heated through.

  Nutrition

  Calories: 133kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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  Keto Ground Beef Cauliflower Lasagna

  $0.00 Cooking Fee

  Rated 4.86 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Ground Beef Cauliflower Lasagna

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  Recipe adapted from:

  Maya Krampf

  Rated 4.9 out of 5 based on 39 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 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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  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut Free

  This cauliflower lasagna recipe is made with fresh roasted cauliflower, ground beef marinara, and mozarella cheese.

  Keto Ground Beef Cauliflower Lasagna quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400 degrees. Lightly grease a round 9 in (23 cm) or square 9x9 in (23x23 cm) casserole dish.
  • Toss the cauliflower with olive oil. Sprinkle lightly with sea salt and black pepper. And roast in prepared pan for 15-20 minutes, stirring halfway through, until crisp-tender.
  • Meanwhile, cook the onion in a skillet for 8-10 minutes over medium-low heat, until translucent and slightly browned.
  • Add the ground beef. Increase heat to medium-high. Cook for about 8-10 minutes, breaking apart with a spatula, until browned.
  • Stir in the garlic, marinara sauce, diced tomatoes, and half of the fresh basil. Season with sea salt and black pepper to taste. Cook for 2 minutes, until heated through.
  • Pour the tomato meat sauce over the cauliflower. Sprinkle with shredded mozzarella cheese, and bake for an additional 8-10 minutes, until the cheese bubbles. Top with the remaining fresh basil ribbons.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 head cauliflower cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • 1/2 onion large, chopped
  • 2 clove garlic minced
  • 1 cup marinara sauce
  • 14.5 ounce canned diced tomatoes
  • 1/2 cup fresh basil chopped, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon sea salt more or less to taste or dietary restriction
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 8x8 inch glass baking dish, 9-inch round baking pan, Can Opener, Cutting board, Measuring cups and spoons, Saute pan, Wooden Spatula

  Reheating/Serving Instructions

  Heat in a 350 oven until heated through or in the microwave on medium-high power.

  Nutrition

  Calories: 324kcal | Carbohydrates: 16g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 752mg | Potassium: 766mg | Fiber: 4g | Sugar: 5g | Vitamin A: 364IU | Vitamin C: 57mg | Calcium: 83mg | Iron: 3mg

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  Cauliflower Broccoli Baked Patties

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Cauliflower Broccoli Baked Patties

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 patties

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

  Brain FoodDairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower CarbPaleoPostpartumPregnancyRefined Sugar FreeVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious and nutritious vegetable patties make for a great appetizer, side dish, or vegetarian main dish. Note: This recipe requires 2 baking sheets for 6-10 servings.

  Cauliflower Broccoli Baked Patties quantity

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  Ingredients Scale

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

  Instructions

  • Cut cauliflower and broccoli into florets, then place in a food processor. Process until it's finely chopped. For larger amounts you will need to do this in batches. In a large microwave safe bowl, microwave the cauliflower and broccoli for 8 minutes. Drain thoroughly to remove all of the water.
  • Place cauliflower/broccoli mixture and remaining ingredients in a large bowl and mix well. Allow it to cool in the refrigerator for 30 minutes, mixing occasionally to speed the process.
  • Preheat the oven to 350 degrees F.
  • Once cool, form into even sized patties, and place on an oiled cookie sheet. Bake for 50-60 minutes, turning the patties over halfway through cooking time.

  Tips:

  • Make sure to drain cauliflower and broccoli really well before mixing it with the rest of the ingredients or else patties will fall apart.
  • Oil the baking sheet well so the patties won't stick and space them evenly on the baking sheet.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound cauliflower
  • 4 pound broccoli
  • 10 egg
  • 1 bunch Italian parsley chopped
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil or coconut oil for frying

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Food Processor, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power or frying pan over medium heat until heated through.

  Nutrition

  Calories: 208kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 426mg | Potassium: 1345mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1849IU | Vitamin C: 279mg | Calcium: 168mg | Iron: 3mg

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  Roasted Brussels Sprouts with Balsamic Reduction

  $0.00 Cooking Fee

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

  Roasted Brussels Sprouts with Balsamic Reduction

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 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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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

  Roasted Brussels Sprouts with Balsamic Reduction quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
  • Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
  • When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

  Notes

  Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
  • ¼ cup extra virgin olive oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper

  For the balsamic reduction:

  • ½ cup balsamic vinegar
  • 1 teaspoon maple syrup optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 110kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 497mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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  Low Carb Shrimp and Sausage Paleo Skillet

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  Rated 0 out of 5
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  Up to 10 servings
  

  Low Carb Shrimp and Sausage Paleo Skillet

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  Recipe adapted from:

  Paleo Newbie

  Rated 5 out of 5 based on 5 customer ratings

  $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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.

  https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

  Low Carb Shrimp and Sausage Paleo Skillet quantity

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  https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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

  Instructions

  • Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
  • To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
  • Add sausage and zucchini cooking another 2 minutes.
  • Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
  • Pour chicken stock into pan and mix through to moisten everything.
  • Add salt, ground pepper, and red pepper flakes to taste.
  • Remove from heat and garnish with parsley.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
  • 15 ounce pre-cooked smoked sausage chopped
  • 2 cup red bell pepper diced
  • 2 cup green bell pepper diced
  • 1 each yellow onion large, diced
  • 2/3 cup chicken stock
  • 2 each zucchini large, chopped
  • 5 clove garlic chopped
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper
  • 1 pinch crushed red pepper
  • 5 teaspoon Old Bay Seasoning
  • 4 tablespoon extra virgin olive oil or coconut oil for sautéing
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Reheat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1149mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 2mg

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  Braised Chicken Thighs with Garlic, Lemon and Olives

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  Rated 5.00 out of 5
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  Up to 10 servings
  

  Braised Chicken Thighs with Garlic, Lemon and Olives

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  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 bone-in, skin-on chicken 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 FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.

  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

  Braised Chicken Thighs with Garlic, Lemon and Olives quantity

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  https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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  Ingredients Scale

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

  Instructions

  • Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
  • Preheat the oven to 350°.
  • Season the chicken on both sides with salt and pepper.
  • In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
  • Add the garlic cloves to the pan and flip the thighs over.
  • Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
  • With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
  • Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
  • Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 bone-in skin-on chicken thigh
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 12 clove garlic
  • 2 yellow onion large thinly sliced (for 10 servings about 4 cups)
  • 1 lemon thinly sliced, seeds discarded
  • 2 tablespoon fresh oregano plus more for garnish
  • 1 cup green olive
  • 1 lemon juiced

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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  GF Green Clean Diet Minestrone Soup with Kale

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

  GF Green Clean Diet Minestrone Soup with Kale

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  Rated 4.5 out of 5 based on 9 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 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 FreeHeart HealthyPaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

  GF Green Clean Diet Minestrone Soup with Kale quantity

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
  • Add celery and cook for 1 min, while tossing.
  • Add zucchini, peas, snap peas, tomato, and stock.
  • Reduce heat to medium-low and simmer covered for 15 mins.
  • Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
  • Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
  • Serve hot in bowls.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup tomato ripe
  • 2 tablespoon avocado oil
  • 2 bay leaf
  • 1 cup leek sliced and chopped (white only)
  • 4 clove garlic minced
  • 2 cup celery stalk and leaves chopped
  • 1 cup zucchini small diced
  • 1/4 cup frozen green peas
  • 1/2 cup snap peas sliced
  • 1/2 cup green tomato or slightly unripe, diced
  • 1 cup quinoa pasta skip this for Paleo and whole30
  • 10 cup low sodium vegetable stock
  • 1 teaspoon nutritional yeast
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh basil torn
  • 1/4 cup fresh oregano chopped
  • 1 cup Tuscan kale leaves chopped

  Optional garnish:

  • 1 bunch fresh basil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Reheat in sauce pot until warm

  Nutrition

  Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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  Diabetes friendly Southwestern Chicken Soup

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Diabetes friendly Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 12 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 FreeLower CarbRefined Sugar FreeSoy Free

  This hearty main dish soup is contains shredded chicken, black beans, zucchini, and tomatoes, plus Southwestern flavors such as cumin, chili, and garlic, for lots of flavor!

  Diabetes friendly Southwestern Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup low sodium chicken stock
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 4 zucchini small, diced
  • 15 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1/2 teaspoon Kosher salt more or less to taste or preference
  • ⅓ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 279kcal | Carbohydrates: 22g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 691mg | Potassium: 1212mg | Fiber: 6g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 34mg | Calcium: 105mg | Iron: 4mg

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  Oven Baked Lime Pepper Chicken

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  Rated 0 out of 5
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  Up to 10 servings
  

  Oven Baked Lime Pepper Chicken

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  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

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.

  Oven Baked Lime Pepper Chicken quantity

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

  Instructions

  • In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
  • Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
  • Preheat your oven to 375° F.
  • In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
  • Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
  • Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive15

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 10 boneless skinless chicken breast small, 1 breast per serving

  For the marinade

  • 4 lime zested, then juiced
  • 4 tablespoon avocado oil
  • 6 clove garlic minced
  • 1 teaspoon salt more or less to taste, or preference
  • 2 teaspoon freshly ground black pepper
  • 4 tablespoon Dijon mustard
  • 2 teaspoon crushed red pepper

  To garnish

  • 1/2 cup Italian parsley chopped
  • 4 lime sliced

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Oven, Plastic food wrap, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Place a sauté pan over medium heat and add chicken, and cook until heated through.

  Nutrition

  Calories: 241kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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  Classic Greek Salad

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Classic Greek Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  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 FreeHeart HealthyKetoLower CarbNut FreeRefined Sugar FreeVegetarian

  This salad makes a great lunch on it's own or a nice accompaniment to Baked Balsamic Glazed Chicken Thighs.

  Classic Greek Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl mix together the cucumber, tomatoes, olives, and onions. Sprinkle salad with olive oil then lemon juice. Add the feta cheese and gently mix to combine. Season with salt and pepper to taste.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 English cucumber peeled and diced
  • 5 tomato cut into wedges
  • 1 cup pitted olives
  • 1 cup red onion slivered
  • 5 tablespoon extra virgin olive oil
  • 3 tablespoon fresh lemon juice about 1 large lemon
  • 1 cup Feta cheese crumbled
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Dress salad just before serving.

  Nutrition

  Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 384mg | Potassium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 1mg

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  Sautéed Asparagus and Peas

  $0.00 Cooking Fee

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

  Sautéed Asparagus and Peas

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  Recipe adapted from:

  Jenn Segal

  Rated 5 out of 5 based on 20 customer ratings

  $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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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

  Sautéed Asparagus and Peas quantity

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

  Instructions

  • Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
  • Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
  • Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon unsalted butter
  • 2/3 cup shallot minced
  • 2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
  • 14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 teaspoon honey

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Rated 4.75 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Recipe adapted from:

  Hanna Lemaire

  Rated 4.8 out of 5 based on 24 customer ratings

  (5 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 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 FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.

  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar quantity

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  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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

  Instructions

  • Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

  Notes

  For 10 servings use 2 sheet pans for optimal browning.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
  • 2 red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 1/2 teaspoon freshly ground black pepper

  For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

  For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

  For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon Italian parsley roughly chopped

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

  Nutrition

  Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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  Asian Inspired Ground Turkey

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

  Asian Inspired Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  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 FreeKetoLower CarbRefined Sugar Free

  Use this ground turkey filling in lettuce wraps, rice paper wraps, egg rolls, rice bowls, or noodle bowls. You can also add to soups or salads. Note: Photo is serving suggestion only

  Asian Inspired Ground Turkey quantity

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

  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases its juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon avocado oil
  • 2 teaspoon sesame oil
  • 3 shallot minced
  • 3 clove garlic large, put through a press or minced
  • 1 tablespoon fresh ginger grated
  • 3 pound 93% lean ground turkey
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ cup soy sauce
  • 1 tablespoon chili-garlic sauce

  Optional:

  • 4 tablespoon lemon grass tender parts only, minced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 234kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 735mg | Potassium: 348mg | Fiber: 1g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 2mg

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  Lemon Sauteed Asparagus

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

  Lemon Sauteed Asparagus

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 ounce

  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 CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  The flavors of Spring come alive with this easy to pair side dish!

  Lemon Sauteed Asparagus quantity

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  Instructions

  • Heat olive oil in a large saute pan over medium-high heat. Add the asparagus. Season with salt and pepper. Saute for 3-5 minutes, until asparagus turns bright green but is still slightly crisp. Add lemon zest in last minute of cooking time. When done, squeeze with a bit of lemon juice if desired.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 2 pound asparagus trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon zested and cut into wedges

  Cooking Tools Required

  Cutting board, Non stick saute pan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in saute pan over medium high heat until heated through.

  Nutrition

  Calories: 44kcal | Carbohydrates: 4g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 234mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 687IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 2mg

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  Baked Cauliflower Latkes

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

  Baked Cauliflower Latkes

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  Recipe adapted from:

  Matt

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 latkes

  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 FriendlyGluten FreeKetoLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These latkes are made with low carb cauliflower and baked until golden brown and crispy.

  https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

  Baked Cauliflower Latkes quantity

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  https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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  Instructions

  • Preheat oven to 375 degrees.
  • Grate the cauliflower and place in a large bowl. Add the salt and mix well. Set aside for 20 minutes.
  • Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel. Squeeze out as much liquid as you can.
  • Place the squeezed cauliflower into a clean bowl and add the remaining ingredients, mixing well to combine.
  • Cover a baking sheet with parchment paper then spray with nonstick cooking spray. Form latkes about 2 inches wide. Make sure they are flat and tight as can be.
  • Bake for about 45 minutes or until golden brown, flipping halfway through baking.
  • Serve with optional Greek yogurt or sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head medium cauliflower grate
  • 4 teaspoon Kosher salt
  • 1 ¾ cup green onion thinly sliced
  • 3 tablespoon flax seeds meal
  • 6 egg large
  • 1/2 teaspoon freshly ground black pepper

  For baking:

  • avocado oil cooking spray

  Optional for serving:

  • plain Greek yogurt
  • sour cream

  Cooking Tools Required

  Baking sheet, Box grater, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 87kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 80mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 1mg

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  Vegan Ratatouille

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

  Vegan Ratatouille

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeVeganVegetarianWhole 30

  This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

  Vegan Ratatouille quantity

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  Ingredients Scale

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

  Instructions

  • Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
  • Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
  • Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
  • Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon water or olive oil spray
  • 1 each eggplant large, peeled and diced
  • ½ each onion chopped
  • 7 clove garlic minced
  • 1 each red bell pepper medium diced
  • 1 each orange bell pepper medium diced
  • 1 pound tomato for 10 servings use 2 cups of diced tomatoes
  • 2 each zucchini chopped
  • 1 each yellow squash chopped
  • 3 tablespoon fresh basil
  • 3 sprig fresh thyme or ½ teaspoon dried
  • 2 sprig fresh oregano or ¼ teaspoon dried
  • 1 sprig fresh rosemary
  • 2 tablespoon tomato paste
  • ½ cup vegetable broth plus 2 tablespoons
  • ½ tablespoon Kosher salt or to taste
  • 1 tablespoon fresh basil for garnish, chopped

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

  Nutrition

  Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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