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  Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Buttery and flavorful variety of squash, zucchini and eggplant

  Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant quantity

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

  Instructions

  • Heat oil in pan and add chopped squash
  • After sauteing for 3 minutes, add garlic, salt, pepper, and toss
  • Cook until edges are slightly brown

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound patty pan squash for 10 servings about 4 patty pan squash
  • 1 pound zucchini for 10 servings about 2 zucchinies
  • 1 pound eggplant
  • 2 tablespoon extra virgin olive oil or ghee
  • 3 clove garlic chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Food storage containers, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  microwave or stovetop

  Nutrition

  Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg

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  Classic Egg Salad

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  Up to 10 servings
  

  Classic Egg Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 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 FriendlyGluten FreeKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarianWhole 30

  Everything you'd expect in a classic egg salad! Serve over a green salad or use for an egg salad sandwich to make it a meal.

  http://web.com

  Classic Egg Salad quantity

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

  Instructions

  For the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough to accommodate all the eggs in a single layer).  As soon as the water boils, gently add the eggs. Set a timer for 9 minutes. Bring back to a boil and then turn down to a simmer. 
  • Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water.  Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.  

  For the egg salad:

  • Roughly chop all hardboiled eggs and place into a large mixing bowl.
  • In a separate bowl, mix together mayonnaise, dijon and fresh lemon juice until well combined.
  • Gently fold the dressing into the eggs, adding in celery, chives, and salt & pepper as you mix. Taste and adjust seasoning as desired.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 18 egg hardboiled and peeled
  • 1/2 cup avocado oil mayonnaise Primal Kitchen recommended for soy free, Paleo, and Whole 30
  • 1 tablespoon Dijon mustard
  • 2 teaspoon fresh lemon juice fresh
  • 2 stalk celery finely chopped
  • 1/4 cup fresh chive finely chopped
  • 2 teaspoon sea salt more or less to taste or dietary restrictions
  • 3/4 teaspoon ground white pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 116kcal | Carbohydrates: 1g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 601mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

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  Citrus Coconut White Fish

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

  Citrus Coconut White Fish

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 20 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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy Free

  Cod fillets are poached in an orange-coconut cilantro sauce with onion and tomato.

  www.kaiafitfolsom.com

  Citrus Coconut White Fish quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • In a pot just large enough to fit the fillets, heat the oil over medium heat. Add the onions and cook for three to five minutes or until the onions start to soften. Add the garlic, cumin, salt, and tomato and stir to combine. Cook for another minute.
  • Add the orange juice and simmer for two to three minutes until the tomatoes begin to soften. Stir in the coconut milk and cilantro and bring the liquid to a simmer.
  • Add the cod fillets to the pot and cover with the lid. Steam the cod for six to 10 minutes or until cooked through and flakey. The cooking time will depend on the thickness of the fillets.
  • Divide the filets between plates and top with the citrus coconut sauce. Enjoy!

  Notes

  Notes
  Leftovers
  Refrigerate in an airtight container for up to three days.
  Fillet Size
  One cod fillet is equal to 231 grams or 8 ounces.
  Additional Toppings
  More cilantro, lime wedges, or red pepper flakes.
  No Cod
  Use another white fish, like haddock, instead.
  No Extra Virgin Olive Oil
  Use avocado oil or coconut oil instead

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil
  • 2 yellow onion medium, chopped
  • 10 clove garlic minced
  • 5 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 3 tomato medium, diced
  • 1 1/4 cup orange juiced
  • 1 1/4 cup canned full-fat coconut milk
  • 1 1/4 cup fresh cilantro chopped
  • 60 ounce cod fillet

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 295kcal | Carbohydrates: 9g | Protein: 32g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 334mg | Potassium: 987mg | Fiber: 1g | Sugar: 5g | Vitamin A: 586IU | Vitamin C: 26mg | Calcium: 61mg | Iron: 3mg

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  Fennel and Orange Salad

  $0.00 Cooking Fee

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

  Fennel and Orange Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 8 customer ratings

  (2 customer reviews)

  $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 FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietSoy FreeVeganVegetarian

  This salad incorporates the slight liquorice taste of fennel with the sweetness of oranges to make a delicious and refreshing salad.

  Fennel and Orange Salad quantity

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  Instructions

  • In a small bowl whisk together the orange juice, lemon juice, and sugar. Slowly whisk in the avocado oil. Season with salt and pepper to taste. Place the mixed greens, oranges, and fennel in a large bowl. Drizzle with vinaigrette and toss gently. Plate salad and garnish with chopped walnuts and fennel fronds.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound mixed greens
  • 1½ pound orange peeled and segmented
  • 2 bulb fennel bulb trimmed, cored and thinly sliced lengthwise and fronds pulled from tops for garnish
  • 4 tablespoon walnuts chopped

  For the vinaigrette:

  • 1 orange large, juiced
  • 2 lemon juiced
  • 1 teaspoon granulated sugar
  • ¼ cup avocado oil or extra virgin olive oil
  • ¼ teaspoon Kosher salt or to taste
  • ⅛ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  Cutting board, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store undressed salad in the refrigerator. Store dressing in the refrigerator and bring dressing to room temperature before tossing with salad.

  Nutrition

  Calories: 133kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 430mg | Fiber: 3g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 57mg | Calcium: 60mg | Iron: 1mg

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  Keema Matar-Instant Pot or Stovetop

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

  Keema Matar-Instant Pot or Stovetop

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  Recipe adapted from:

  Aneesha Gupta

  Rated 4 out of 5 based on 4 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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  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyLower Carb

  Keema Matar is a popular Indian and Pakistani curry made with ground meat (Keema) and green peas (matar), and seasoned with warm Indian spices.

  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

  Keema Matar-Instant Pot or Stovetop quantity

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  https://spicecravings.com/keema-matar-spicy-minced-meat-with-peas

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  Instructions

  Stovetop recipe

  • Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
  • Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
  • After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
  • Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

  Instant Pot Recipe

  • Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.
  • Add minced ginger and garlic, stir, and cook for another minute.
  • Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.
  • Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.
  • Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).
  • Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Ingredients:

  • 4 tablespoon extra virgin olive oil
  • 4 bay leaf
  • 2 cup onion finely chopped (about 1 medium onion)
  • 2 serrano chili or jalapeno seeded and chopped (skip for mild)
  • 2 tablespoon fresh ginger grated
  • 3 clove garlic
  • 3 tablespoon tomato paste
  • 2 pound ground turkey
  • 1 cup water to be added in 2 parts

  Spices:

  • 1.5 teaspoon salt
  • 1 teaspoon ground turmeric
  • 4 teaspoon garam masala
  • 2 tablespoon ground coriander
  • 2 teaspoon ground cumin
  • 3 teaspoon Kashmiri red chili powder or cayenne use paprika for mild
  • 0.5 teaspoon ground cardamom optional- added to enhance flavors

  For Finishing:

  • 2 cup frozen green peas thawed while keema is cooking

  For garnish:

  • 0.5 cup fresh cilantro freshly chopped for garnish

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 205kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 449mg | Potassium: 489mg | Fiber: 3g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 16mg | Calcium: 36mg | Iron: 2mg

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  Balsamic Glazed Chicken with Arugula-Strawberry Salad

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

  Balsamic Glazed Chicken with Arugula-Strawberry Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.7 out of 5 based on 14 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 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 CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

  Balsamic Glazed Chicken with Arugula-Strawberry Salad quantity

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

  Instructions

  Prepare the chicken:

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Make the dressing:

  • In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.

  Prepare the salad:

  • Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the marinade:

  • 2 tablespoon avocado oil
  • 6 tablespoon balsamic vinegar more to taste
  • 4 clove garlic smashed
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  For the dressing:

  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 1/3 teaspoon freshly ground black pepper

  For the salad:

  • 18 ounce arugula
  • 16 ounce strawberry
  • 1 cup pecan chopped, optional

  Cooking Tools Required

  Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 562kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg

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  Clean Diet Carrot Scallion Latkes

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

  Clean Diet Carrot Scallion Latkes

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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: 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 FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain and gluten-free version of latkes uses shredded carrots instead of potatoes for a delicious and nutritious twist on the original recipe.

  Clean Diet Carrot Scallion Latkes quantity

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  Instructions

  • In a large bowl combine carrots, scallions, and eggs. Stir in salt and coconut flour.
  • In a large skillet heat the olive oil over medium heat.
  • Scoop large tablespoonfuls of batter onto skillet and fry patties until lightly browned and slightly crisp on each side (about 3 minutes per side).
  • Transfer latkes to a paper towel lined plate.
  • Serve with applesauce and sour cream, or yogurt if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 cup carrot shredded
  • 3 stalk green onion finely chopped 
  • 4 egg large, beaten
  • ½ teaspoon sea salt 
  • ½ teaspoon coconut flour 
  • 1/4 cup avocado oil for frying, more or less, depending on size of pan(s)

  Optional for serving:

  • 1/2 cup applesauce
  • 1/2 cup sour cream or yogurt

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 119kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 173mg | Potassium: 181mg | Fiber: 1g | Sugar: 4g | Vitamin A: 6621IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg

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  Clean Diet Italian Stuffed Zucchini Boats

  $0.00 Cooking Fee

  Rated 3.50 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Italian Stuffed Zucchini Boats

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 12 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 zucchini boats

  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 HealthyKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Note: This recipe requires (2) 9x13 inch baking dishes for 5-10 servings.

  Clean Diet Italian Stuffed Zucchini Boats quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
  • Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
  • In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
  • Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
  • Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
  • Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each zucchini medium
  • 6 tablespoon avocado oil
  • 1 cup onion chopped
  • 6 clove garlic minced
  • 1 cup white mushroom chopped
  • 4 tablespoon water
  • 2 pound 93% lean ground turkey organic
  • 28 ounce canned diced tomatoes drained
  • 4 sprig fresh thyme leaves removed
  • 2 teaspoon fresh rosemary chopped
  • 2 each egg lightly beaten
  • 1.5 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoon fresh basil chopped

  Cooking Tools Required

  9x13 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 236kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 527mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

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  Ham and Asparagus Frittata

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  8 servings
  

  Ham and Asparagus Frittata

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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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  Diabetes FriendlyKetoLower CarbNut Free

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

  Ham and Asparagus Frittata quantity

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

  Instructions

  • In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
  • Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
  • Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
  • Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
  • Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
  • Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 10 egg large
  • 1 cup cheddar cheese grated
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • 5 ounce asparagus chopped into 1 inch pieces
  • 4 ounce white mushroom sliced
  • 12 ounce deli ham diced
  • 4 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

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  Keto Thai Chicken Skillet with Cauliflower Rice

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  Rated 4.50 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Keto Thai Chicken Skillet with Cauliflower Rice

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 1/2 cup cauliflower rice

  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 CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This dish comes with all the unique flavors of Thai cooking without all the carbs!

  https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

  Keto Thai Chicken Skillet with Cauliflower Rice quantity

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  https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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

  Instructions

  • In a bowl, generously season chicken thighs with salt and pepper.
  • Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
  • Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
  • Add sliced Anaheim pepper and cook for another minute.
  • Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
  • Place the chicken back in the pan and cook for about 10 minutes.
  • Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
  • Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 boneless skinless chicken thigh
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon ghee
  • 2 clove garlic minced
  • 2 teaspoon onion powder
  • 1 Anaheim pepper large, sliced
  • 1 cup low-sodium chicken broth
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon red Thai curry paste
  • 2 tablespoon freshly squeezed lime juice
  • 18 ounce frozen riced cauliflower

  Garnish (Optional, to taste):

  • red chili pepper
  • lime cut into wedges
  • fresh cilantro

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 358kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg

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  Chicken Salad

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  Up to 10 servings
  

  Chicken Salad

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  Rated 0 out of 5

  $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 FriendlyGluten FreeHeart HealthyKetoLower Carb

  This customer-submitted chicken salad recipe uses Greek yogurt and fresh tarragon for a lighter, fresher taste.

  Chicken Salad quantity

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

  Instructions

  • Preheat oven to 350 degrees
  • Season each side of chicken breast with garlic powder, onion powder, salt & pepper; place on a lined baking sheet and bake form 20 minutes or until cooked through and temp reaches 165 degrees. Let chicken rest for 10 minutes before dicing
  • In a bowl mix together mayonnaise, yogurt, diijon, diced onion and fresh herbs
  • Dice chicken breast into 1/2 “ cubes
  • Gently fold the chicken into the mix adding any additional add-ins at this time as well. Taste and adjust seasoning as desired

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound boneless skinless chicken breast
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup mayonnaise Good quality mayo
  • ¼ cup plain Greek yogurt plain
  • 1 tablespoon Dijon mustard
  • 3 ounce red onion small dice
  • 2 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh tarragon finely chopped

  Optional add ins:

  • sliced almonds or dried cranberries, or red seedless grapes

  Cooking Tools Required

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

  Nutrition

  Calories: 348kcal | Carbohydrates: 3g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 696mg | Potassium: 671mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

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  Cauliflower Broccoli Tots

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  Up to 10 servings
  

  Cauliflower Broccoli Tots

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  Recipe adapted from:

  Lori Zanini, RD, CDE

  Rated 3 out of 5 based on 3 customer ratings

  $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 FriendlyHeart HealthyLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

  Cauliflower Broccoli Tots quantity

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

  Instructions

  • Preheat the oven to Broil. Line a baking sheet with parchment paper.
  • In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
  • Add the eggs, bread crumbs, cheese, salt and pepper.
  • Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
  • Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound broccoli chop florets and stems
  • 1 pound cauliflower chop florets and stems
  • 5 ounce onion diced
  • 2 egg large
  • 2/3 cup whole wheat bread crumbs
  • 2/3 cup feta cheese crumbled
  • 1.25 teaspoon Kosher salt
  • 2/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Up to 10 servings
  

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoPostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Make this side dish one of your new holiday favorites!

  Roasted Dijon Brussels Sprouts with Pomegranate and Sunflower Seeds quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400° F. and line a baking sheet with parchment paper.
  • Wash Brussels sprouts, cut into halves, and add to a mixing bowl.
  • Drizzle with avocado oil, sea salt and pepper, and stir with a wooden spoon to evenly coat.
  • Spread sprouts onto prepared baking sheet and pop into the oven for 30-35 minutes until they are crispy and browned. Stir once halfway through.
  • While the sprouts are baking, cut open the pomegranate and remove the seeds
  • To toast the sunflower seeds, place seeds into a small nonstick pan (or stainless steel – whatever you have on hand) without oil – there are plenty of natural oils in the seeds themselves – and heat on medium high. Stir frequently for a few minutes, or until toasted and set aside.

  For the Dijon dressing:

  • Whisk all ingredients together in a small bowl.
  • When Brussels sprouts are done roasting, drizzle a bit of the dressing over them and toss to coat. I only use 1-2 tbsp. because I don’t want to make them too soggy, so dress to your liking.
  • Sprinkle with pomegranate and sunflower seeds and volia! Your superfood side dish is done!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2¼ pound Brussels sprouts
  • 1 tablespoon avocado oil
  • ½ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper
  • ¼ cup pomegranate seeds
  • 3 tablespoon sunflower seeds toasted

  For the Dijon dressing:

  • ¼ cup apple cider vinegar or white wine vinegar (ACV will make it more tart)
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon sea salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat Brussels sprouts in a sauté pan set over medium high heat until heated through.

  Nutrition

  Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 217mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 87mg | Calcium: 47mg | Iron: 2mg

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  Mom’s Chicken Soup

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  Up to 10 servings
  

  Mom’s Chicken Soup

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 - 2 cups

  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 HealthyRefined Sugar FreeSoy Free

  This soup is filled with hearty vegetables, tender shredded chicken, and is a Little Black Dress project favorite! You might keep on eating it after fitting that little black dress or suite!

  Mom’s Chicken Soup quantity

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

  Instructions

  • Heat olive oil in a large heavy stockpot. On medium heat, put in chicken and lightly brown on top and bottom. Remove from pot and add onions.
  • Season onions with salt and pepper and cook until tender and lightly golden. Return chicken to the pot and add enough water to cover chicken, and then about 1 inch higher.
  • Bring to a boil and add all the vegetables including the dill. Bring to a simmer and cook with the pot half covered for about 30 minutes (or until all the vegetables are fork tender). Turn off the heat.
  • Remove the chicken and let cool until you are able to handle it with your hands. Remove the dill.
  • Shred the chicken and return it to the pot. Season the broth with salt and pepper. Add the spinach. The heat from the soup will cook the spinach.
  • If you like you can put some sliced avocado on top.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound bone-in skin removed chicken breast organic if possible
  • 2 each onion quartered and then sliced into ¼-inch slices
  • 5 stalk celery rinsed and sliced into ¼-inch pieces
  • 7 each carrot peeled, and sliced into ½-inch pieces
  • 2 each zucchini Quartered and sliced into ½-inch pieces
  • 3 each rutabaga peeled & cubed
  • 2 bunch fresh dill rinsed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 5 tablespoon extra virgin olive oil
  • 2 pound baby spinach

  For Serving

  • Avocado Not included in the nutrition macros calculation

  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: 286kcal | Carbohydrates: 21g | Protein: 28g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 494mg | Potassium: 1590mg | Fiber: 7g | Sugar: 10g | Vitamin A: 15860IU | Vitamin C: 68mg | Calcium: 180mg | Iron: 4mg

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  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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  Up to 10 servings
  

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly

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  Rated 3 out of 5 based on 3 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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  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This Chapchae is a savory and slightly sweet dish of stir-fried glass noodles and vegetables that is popular in Asian cuisine.

  Korean Chapchae or Japchae with Broccoli and Mushrooms-Diabetes Friendly quantity

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  Instructions

  • Cook noodles for 1-2 minutes in boiling water, then place noodles in a large bowl. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
  • Cook the spinach in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
  • Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon oil to the pan. Place the carrots, broccoli, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
  • Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.
  • Tip for easy prep: in a double boiler bring water to a boil, take some water out to reconstitute (soak) the shitake mushrooms with the hot water. Blanch the spinach in the boiling water for 30 seconds, take out and place the glass noodles.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce shiratake noodles rinsed and drained, then chopped in 7-8 inch lengths
  • 5 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
  • 2 cup fresh spinach
  • 1/2 cup carrot julienne
  • 2 head broccoli 4 cups of broccoli florets and halfed stems
  • 1/2 cup onion slivered
  • 2 cup cremini mushroom sliced
  • 1/2 cup green onion cut into 1-inch lengths on the diagonal
  • 3 clove garlic finely chopped
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon avocado oil Or favorite high heat cooking oil,plus more if necessary

  Sauce

  • 2 tablespoon soy sauce
  • 4 tablespoon monk fruit sweetener or few drops liquid stevia
  • 2 tablespoon sesame oil plus 1 teaspoon
  • 1 tablespoon toasted sesame seeds
  • freshly ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in wok or saute pan for 5 minutes over high heat stirring frequently until warmed through

  Nutrition

  Calories: 118kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 353mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2440IU | Vitamin C: 112mg | Calcium: 84mg | Iron: 1mg

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  Keto Rutabaga Fries with Fry Sauce

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

  Keto Rutabaga Fries with Fry Sauce

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 rutabaga

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

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

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

  Keto Rutabaga Fries with Fry Sauce quantity

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

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  Instructions

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

  For the fry sauce:

  • Combine all ingredients and mix well.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

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

  For fry sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Tofu Bibimbap-Diabetes Friendly

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  Rated 0 out of 5
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  Up to 10 servings
  

  Tofu Bibimbap-Diabetes Friendly

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cauliflower rice and 1 1/4 cup tofu and veggies

  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 FreeLower CarbNut FreeVeganVegetarian

  This popular Korean dish replaces white rice with cauliflower rice for a great low carb option.

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

  Tofu Bibimbap-Diabetes Friendly quantity

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

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

  Instructions

  • Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
  • Add the tofu cubes to a bowl and gently toss with 3/4 of the tamari and half the oil. Then add the arrowroot powder and gently toss until the tofu cubes are well coated.
  • Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
  • In a skillet set over high heat, add a bit of oil, then the cauliflower rice. Saute until heated through. Arrange evenly into bowls.
  • In a skillet over medium heat, add the remaining oil. Once hot, add the mushrooms and cook until softened, about five minutes. Add in the spinach and toss until wilted. Season with pepper and set aside.
  • In a small bowl, whisk together the gochujang, remaining tamari, vinegar, and Stevia drops.
  • Divide the rice, tofu, and vegetables into a bowl. Drizzle the sauce over everything.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 38 ounce medium firm tofu extra-firm, pressed, and cubed
  • 15 teaspoon low sodium soy sauce divided
  • 15 teaspoon avocado oil divided
  • 7 teaspoon arrowroot powder
  • 40 ounce frozen riced cauliflower
  • 13 ounce fresh shiitake or cremini mushroom stem removed if using shiitake
  • 15 ounce baby spinach
  • 1/2 teaspoon freshly ground black pepper
  • 15 teaspoon Gochujang paste (Korean hot pepper paste)
  • 11 teaspoon rice vinegar
  • 2 drop liquid Stevia more or less to taste

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Skillet, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 263kcal | Carbohydrates: 24g | Protein: 17g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 726mg | Potassium: 1065mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4220IU | Vitamin C: 67mg | Calcium: 211mg | Iron: 4mg

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  Garlic-Rosemary Roast Chicken

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

  Garlic-Rosemary Roast Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 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 FreeKetoLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This dish is loaded with flavor thanks to the addition of fresh herbs and lots of garlic. Pair it with mashed potatoes and a salad, for a simple Sunday dinner.

  Garlic-Rosemary Roast Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 425 degrees. Line a heavy-duty, rimmed sheet pan(s) with parchment paper.
  • Pat all the chicken pieces dry with a paper towel. then season with salt and pepper. Place chicken in a large bowl; add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Place the chicken pieces on prepared sheet pan(s). Roast in the oven for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the rosemary roast chicken:

  • 2 1/2 teaspoon Kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 7 pound whole chicken cut up, or 6 pounds of your favorite parts
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon fresh rosemary chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

  Reheat rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes.

  Nutrition

  Calories: 370kcal | Carbohydrates: 1g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 689mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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  Broiled Sirloin Steak with Broccoli

  $0.00 Cooking Fee

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

  Broiled Sirloin Steak with Broccoli

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

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

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

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

  Broiled Sirloin Steak with Broccoli quantity

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  Ingredients Scale

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

  Instructions

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

  Cook the broccoli:

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Lentil and Mushroom Lettuce Wraps

  $0.00 Cooking Fee

  Rated 3.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Lentil and Mushroom Lettuce Wraps

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 8 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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  Shop FSA/HSA eligible dishes when qualified

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan and vegetarian wraps are seasoned with smoked parika and cumin, with optional jalapeno pepper for added heat.

  www.kaiafitfolsom.com

  Lentil and Mushroom Lettuce Wraps quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Add lentils, water and 1/4 of the salt to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 25 minutes or until just tender.
  • Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and set aside on a plate.
  • Meanwhile, heat a skillet over medium heat. Add a splash of water to the skillet and then add the onion. Cook for 2 minutes, until softened. Then add the mushrooms, half of the smoked paprika and half of the cumin. Add the jalapeno and stir, continuing to add water if needed to ensure it isn't sticking. Cook over medium heat for 5 to 6 minutes, until the mushrooms have released water and are cooked.
  • Add the remaining smoked paprika and cumin to the plate with the lentils and toss to combine. Add the lentils to the pan with the mushrooms and season with the remaining salt and stir to combine.
  • Divide the Boston lettuce evenly between plates and top with the mushroom and lentil mixture. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to five days.
  Serving Size
  One serving is approximately 5 lettuce wraps.
  No Smoked Paprika
  Use regular paprika.
  More Flavor
  Sauté the vegetables with in vegetable broth or oil instead of water.
  Additional Toppings
  Top the wraps with salsa or guacamole.
  No Spice
  Omit the jalapeno pepper.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup green lentils
  • 5 cup water
  • 2 teaspoon sea salt divided
  • 2 yellow onion chopped
  • 2 1/2 pound cremini mushroom chopped
  • 5 teaspoon smoked paprika divided
  • 4 teaspoon ground cumin divided
  • 5 head Boston lettuce

  Optional:

  • 2 jalapeno pepper thinly sliced

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Skillet, Spatula, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 220kcal | Carbohydrates: 39g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 1237mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg

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

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