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  Sesame Chicken Noodles

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  4 servings
  

  Sesame Chicken Noodles

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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: 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 FreeHeart HealthyNut Free

  Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

  Sesame Chicken Noodles quantity

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

  Instructions

  • Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
  • In a small bowl combine the sauce ingredients. Set aside.
  • In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
  • Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
  • Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
  • Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 8 ounce whole wheat spaghetti
  • Kosher salt for the pasta water
  • 2 tablespoon fresh ginger
  • 2 tablespoon avocado oil divided
  • 12 ounce boneless skinless chicken breast sliced 1/4 inch thick
  • 1 head broccoli cut into florets
  • 3 stalk green onion sliced
  • 1 tablespoon sesame seeds

  For the sauce:

  • 3 tablespoon low sodium soy sauce
  • 1 tablespoon sriracha sauce
  • 2 tablespoon sesame oil
  • 1 tablespoon sugar

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  12 servings
  

  Egg Muffin Tex-Mex Style With Veggies and Black Beans

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  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

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Veggies and Black Beans quantity

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  Instructions

  • Preheat oven to 375° F.
  • Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
  • In a large mixing bowl mix together all the ingredients including the sauteed veggies.
  • Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 15 ounce canned black beans rinses and drained
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

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  One Pan Chicken Pesto with Vegetables

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  One Pan Chicken Pesto with Vegetables

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  Recipe adapted from:

  Michelle

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.

  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

  One Pan Chicken Pesto with Vegetables quantity

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  https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

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  Instructions

  • Combine the pesto ingredients in a blender until thoroughly combined and set aside.
  • Preheat the oven to 400 F and line a large baking sheet with parchment paper
  • Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
  • Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
  • Remove from the oven and top with additional pesto if desired before serving.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound free range bone-in skin-on chicken thigh
  • 5 carrot chopped into thin circles
  • 5 zucchini sliced
  • 2.5 cup broccoli florets
  • 8 ounce red onion roughly chopped

  For the mint basil pesto:

  • 2.5 cup arugula
  • 2.5 cup fresh basil
  • 5 tablespoon fresh mint
  • 3/4 cup avocado oil
  • 1/2 cup fresh lemon juice
  • 2 clove garlic peeled and minced
  • 1 teaspoon sea salt

  Cooking Tools Required

  Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

  Nutrition

  Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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

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  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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  Up to 10 servings
  

  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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  Recipe adapted from:

  Suzy Karadsheh

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 1 tablespoon sauce

  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 HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce

  https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

  Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce quantity

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  https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

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  Instructions

  • Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
  • Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  • Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
  • Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
  • Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
  • Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
  • Serve with a side of the dill Greek yogurt dip you prepared earlier!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For The Dill Greek Yogurt Sauce:

  • 1 clove garlic minced
  • 1 cup fresh dill stems removed, chopped
  • 1 ¼ cup Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • ½ lemon juiced
  • 1 pinch cayenne pepper optional
  • Kosher salt if needed

  For The Grilled Chicken:

  • 10 clove garlic minced
  • ½ teaspoon paprika
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
  • 5 tablespoon extra virgin olive oil divided
  • 10 boneless skinless chicken thighs
  • 1 red onion halved and thinly sliced
  • 2 lemon juiced

  Cooking Tools Required

  Cutting board, Grill, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.

  Nutrition

  Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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

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  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

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  Rated 0 out of 5
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  Up to 10 servings
  

  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cauliflower rice and 5 ounce chicken/vegetables

  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 HealthyLower CarbNut FreeRefined Sugar Free

  Thai flavors combine with lots of fresh basil to create this delicious bowl with cauliflower rice, that hits all the flavor profiles yet low carb, to satisfy your tastebuds!

  https://damndelicious.net/2019/01/22/thai-basil-chicken-bowls/

  Lower Carb Thai Basil Chicken Bowls with Cauliflower Rice quantity

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  https://damndelicious.net/2019/01/22/thai-basil-chicken-bowls/

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  Instructions

  • Cook califlower rice according to package instructions; set aside.
  • In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown monk fruit and vinegar; set aside.
  • Heat avocado oil in a large skillet over medium heat. Add garlic, shallots and chili pepper. Cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  • Stir in stock mixture and cook, stirring constantly, until the sauce has thickened, about 2-3 minutes. Stir in basil until just wilted, about 30 seconds.
  • Divide califlower rice into bowls. Top with chicken mixture.*

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 33 ounce frozen riced cauliflower
  • 1 cup low sodium chicken stock more or less to taste or dietary restriction
  • 5 tablespoon reduced sodium soy sauce more or less to taste or dietary restriction
  • 3 teaspoon fish sauce more or less to taste or dietary restriction
  • 4 tablespoon light brown monk fruit sweetener
  • 4 tablespoon rice vinegar
  • 3 tablespoon avocado oil
  • 7 clove garlic minced
  • 4 shallot thinly sliced
  • 2 red Thai chili pepper thinly sliced
  • 1 pound ground chicken breast
  • 2 pound 99% lean ground turkey
  • 4 cup fresh basil packed

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat califlower rice in the microwave, covered on medium-high heat, meanwhile saute chicken in a pan over medium heat.

  Nutrition

  Calories: 184kcal | Carbohydrates: 13g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 550mg | Potassium: 946mg | Fiber: 2g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 50mg | Calcium: 76mg | Iron: 2mg

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  Vegetarian Eggplant Pizza

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  8 servings
  

  Vegetarian Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  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 eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Vegetarian Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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  Ali’s Cobb Salad

  $0.00 Cooking Fee

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

  Ali’s Cobb Salad

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  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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  Diabetes FriendlyGluten FreeKetoLower Carb

  Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and blue cheese, all over a crisp romain/butter lettuce mix.

  Ali’s Cobb Salad quantity

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  Ingredients Scale

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

  Instructions

  Marinate the chicken:

  • In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.

  Cook the bacon:

  • Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.

  Make the hard boiled eggs:

  • Bring a large pot of water to a boil (large enough toaccommodate 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 andthen 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.  

  Cook the chicken:

  • In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
  • Prepare all toppings accordingly.
  • In a large bowl, add mixed greens and chopped romaine lettuce.
  • Place each topping alongside the next around the bowl.

  Make the creamy dressing:

  • Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 slice thick sliced bacon chopped
  • 1 ½ pound boneless skinless chicken breast
  • 4 egg hard-boiled and quartered
  • 4 cup romaine lettuce chopped
  • 4 cup butter lettuce
  • 1.5 cup tomato chopped, seeds removed
  • 2 avocado large, diced
  • ¾ cup blue cheese or gorgonzola crumbled

  Marinade:

  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)

  Creamy dressing:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried chive
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine sea salt
  • freshly ground black pepper to taste
  • 2 teaspoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

  Nutrition

  Calories: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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  Creamy Mashed Cauliflower

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  Up to 10 servings
  

  Creamy Mashed Cauliflower

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 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 FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Cauliflower mashed "potatoes" is a carb-lovers dream come true!

  Creamy Mashed Cauliflower quantity

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

  Instructions

  • Steam frozen cauliflower in microwave until hot. Drain thoroughly. Place cauliflower and remaining ingredients in the bowl of a food processor and blend until smooth.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce frozen cauliflower florets
  • 1/2 cup cottage cheese
  • 1/2 cup parmesan cheese
  • 4 tablespoon unsalted butter
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Food Processor, Microwave

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through.

  Nutrition

  Calories: 91kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 44mg | Calcium: 88mg | Iron: 1mg

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  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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  Up to 10 servings
  

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus

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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: 4 oz cooked salmon, 1/2 cup cooked rice and 2 oz asparagus

  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 Free

  Not only is salmon nutrient dense, but it's highly flavorful, and when paired with asparagus and rice, you have a complete meal!

  Oven Baked Lemon-Dill Salmon with Sautéed Asparagus quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Place salmon fillets in a large bowl. Drizzle with 2/3 of the olive oil, lemon juice, lemon zest, and dill. Mix well to coat. Place fillets on a parchment-lined baking sheet. Season with salt and pepper.
  • Bake for 15 minutes, or longer depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • Meanwhile, heat remaining olive oil in a large sauté pan. Add asparagus and sauté until tender-crisp. Season with salt and pepper.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 3 tablespoon extra virgin olive oil divided
  • 1 lemon zested, then juiced
  • 1.5 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper
  • 2 tablespoon fresh dill chopped
  • 2 bunch asparagus trimmed and cut into 2-incch pieces

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saute pan, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 282kcal | Carbohydrates: 4g | Protein: 34g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 87mg | Sodium: 421mg | Potassium: 965mg | Fiber: 2g | Sugar: 2g | Vitamin A: 751IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 3mg

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  Tilapia Fish Tacos

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  4 servings
  

  Tilapia Fish Tacos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos or 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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  Brain FoodDiabetes FriendlyEgg FreeHeart HealthyLower CarbNut FreePostpartum

  These tilapia tacos are loaded with flavor, heart-healthy fats, and plenty of fiber, making them perfect for a diabetes-friendly meal.

  Tilapia Fish Tacos quantity

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

  Instructions

  Prepare the Fish:

  • Preheat the oven to 375°F or heat a skillet over medium heat.
  • Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
  • Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.

  Warm the Tortillas:

  • Heat the tortillas in a dry skillet or microwave until pliable.

  Make the Sauce (Optional):

  • In a small bowl, whisk Greek yogurt with lime juice and cumin.

  Assemble the Tacos:

  • Flake the cooked tilapia into chunks.
  • On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
  • Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.

  Serve:

  • Enjoy immediately, with a side of lime wedges for extra zing.

  Cook Times

  Active Prep10

  Hands-On Cook8

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Fish:

  • 1 pound tilapia fillet
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Kosher salt
  • 1 each lime juiced

  For the Tacos:

  • 8 each small whole-grain tortillas
  • 1 cup purple cabbage shredded
  • 1 each small tomato
  • 1/2 each avocado diced

  For Garnish (Optional):

  • 1/4 cup fresh cilantro chopped

  For the Sauce (Optional):

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lime juice
  • 1/4 teaspoon cumin

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 207kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 657mg | Fiber: 3g | Sugar: 3g | Vitamin A: 633IU | Vitamin C: 23mg | Calcium: 67mg | Iron: 2mg

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  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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  Up to 10 servings
  

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion with Tahini and Za’atar

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  Recipe adapted from:

  Mona Kobrossi

  Rated 0 out of 5

  $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

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms and Red Onion are elevated with a rich tahini sauce in this roasted veggie recipe. It’s the perfect side dish or a complete, satisfying meal on its own!

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

  Roasted Cauliflower, Zucchini, Eggplant, Mushrooms 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.
  • Place chopped vegetables in a bowl with olive oil. Mix well and spread on parchment lined baking sheet. Sprinkle with sea salt and pepper.
  • Roast vegetables for 15 minutes. Remove from oven and flip. Roast for an additional 15-20 minutes or until browned.
  • Keep an eye on the onions and eggplant: they may cook faster than the rest of the veggies, 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 Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 1 each medium cauliflower cut into small florets (washed and dried well)
  • 2 each zucchini cubed
  • 1 each eggplant cubed
  • 4 ounce cremini mushroom quartered
  • 2 each 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: 255kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 388mg | Potassium: 689mg | Fiber: 5g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 59mg | Calcium: 74mg | Iron: 3mg

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  Pistachio Crusted Baked Salmon

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  Up to 10 servings
  

  Pistachio Crusted Baked Salmon

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  Recipe adapted from:

  Downshiftology by Lisa Bryan

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz cooked

  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 HealthyLower CarbOil FreeRefined Sugar FreeSoy Free

  Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

  Pistachio Crusted Baked Salmon quantity

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  Instructions

  • Preheat the oven to 375°F (190°C).
  • Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
  • Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, and pistachios.
  • Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
  • Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound salmon fillet
  • 0.5 teaspoon Kosher salt
  • 0.25 teaspoon freshly ground black pepper
  • 3 tablespoon pure maple syrup or honey
  • 2 tablespoon Dijon mustard
  • 1 each lemon zested and juiced
  • 4 clove garlic minced
  • 1.5 cup pistachios finely chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm.

  Nutrition

  Calories: 350kcal | Carbohydrates: 10g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 994mg | Fiber: 2g | Sugar: 5g | Vitamin A: 143IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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  Broiled Sirloin Steak-AIP Diet Friendly

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  Up to 10 servings
  

  Broiled Sirloin Steak-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

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

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak-AIP Diet Friendly 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 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 Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound grass-fed sirloin steak
  • 3 teaspoon Himalayan pink salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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  Lemon and Rosemary Chicken (Pollo Arrosto)

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  4 servings
  

  Lemon and Rosemary Chicken (Pollo Arrosto)

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  Recipe adapted from:

  Evan Kleiman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces chicken

  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 Free

  Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

  Lemon and Rosemary Chicken (Pollo Arrosto) quantity

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  Ingredients Scale

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

  Instructions

  STEP 1

  • Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.

  STEP 2

  • Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive60

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole chicken cut into 8 pieces
  • 1/2 cup extra virgin olive oil
  • 1/2 cup fresh rosemary
  • 1/2 fresh lemon juice
  • 10 clove garlic thinly sliced
  • 1 lemon peel removed, pith and pulp chopped
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 teaspoon freshly ground black pepper to taste

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or in the microwave on medium power until heated through

  Nutrition

  Calories: 672kcal | Carbohydrates: 5g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 718mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg

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  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
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  6 servings
  

  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $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 HealthyNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Chicken and Broccoli Stir-Fry-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let chicken marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove chicken from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved chicken including any accumulated juices, mixing well to combine.
  • Pour sauce over chicken and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound boneless skinless chicken breast sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 2 1/2 teaspoon gluten free soy sauce more or less to taste, or dietary preference
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 1 tablespoon gluten free soy sauce more or less to taste, or dietary preference
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 2 teaspoon Kikkoman oyster sauce (gluten free) more or less to taste, or dietary preference
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 288kcal | Carbohydrates: 18g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 527mg | Potassium: 773mg | Fiber: 3g | Sugar: 5g | Vitamin A: 602IU | Vitamin C: 85mg | Calcium: 63mg | Iron: 1mg

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  Zoodles with Lean Beef and Tomato Sauce

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  Up to 10 servings
  

  Zoodles with Lean Beef and Tomato Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 4 oz zoodles

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

  This recipe uses home spiralized zucchini noodles topped with a simple beef sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

  Zoodles with Lean Beef and Tomato Sauce quantity

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  Ingredients Scale

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

  Instructions

  For the zoodles:

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.

  For the meat-tomato sauce:

  • Heat a large saute pan over medium-high heat. Add the olive oil, and ground beef, breaking up the chunks into small pieces.
  • When meat is cooked halfway through, add the onions, garlic, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
  • Add the Kosher salt and the white wine. Cook until the wine has evaporated.
  • Add the tomatoes, oregano and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound zucchini for 10 servings, 6 medium zucchinis, washed and trimmed
  • 3 tablespoon Kosher salt
  • 3 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 pound 90% lean ground beef
  • 1 cup onion finely chopped
  • 2 stalk celery finely chopped
  • 1 cup carrot finely chopped
  • 2 clove garlic minced
  • 2 tablespoon fresh oregano chopped
  • 1 teaspoon Kosher salt
  • 1 cup white wine dry, optional
  • 56 ounce low sodium canned crushed tomatoes
  • Parmesan cheese optional

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

  Nutrition

  Calories: 307kcal | Carbohydrates: 20g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 763mg | Potassium: 1230mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2806IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 5mg

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  Free-Form Turkey Meatloaf with Roasted Veggies

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  4 servings
  

  Free-Form Turkey Meatloaf with Roasted Veggies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!

  Free-Form Turkey Meatloaf with Roasted Veggies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Set oven to 400°F.
  • Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
  • Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
  • Bake: Place in the oven and bake for 15 minutes.
  • Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
  • Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
  • Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • ½ cup whole wheat breadcrumbs
  • 1 egg
  • 1 small onion finely diced
  • 2 clove garlic minced
  • 2 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly ground black pepper
  • 2 medium sweet potatoes diced
  • 1 zucchini sliced
  • 1 bell pepper sliced
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg

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  Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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  Up to 10 servings
  

  Mexican Chopped Salad with Jalapeno-Cilantro Dressing

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  Recipe adapted from:

  COOKIE+Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: side salad

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  This Mexican chopped salad recipe is not only delicious and nutritious it's also very pretty! Romaine lettuce and mixed spring greens, purple cabbage and radish, cherry tomatoes, cucumber and red onion combine to create one stunning and delicious salad.

  Mexican Chopped Salad with Jalapeno-Cilantro Dressing quantity

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  Ingredients Scale

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

  Instructions

  To make the dressing:

  • Combine all of the ingredients but the red pepper flakes in a blender. Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if you’d like more heat. Blend again, then transfer to a small jar with a spout, for serving.

  The salad

  • In a large salad bowl, combine the spring mix, chopped romaine, julienned radish, cabbage, cherry tomatoes, cucumber, onion, and pepitas.
  • Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving.
  • If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this way for about 4 to 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  Salad

  • 5 ounce baby spring mix
  • 6 ounce romaine lettuce chopped
  • 1 bunch radish julienned
  • 14 ounce purple cabbage 2 cups, about ½ small cabbage, finely chopped
  • 16 ounce cherry tomato 2 cups quartered
  • 1 each English cucumber halved, seeded and thinly sliced (no need to peel)
  • 1 each red onion small, chopped
  • 2 each ripe avocado thinly slice just before serving
  • 2/3 cup cotija cheese optional - omit for vegan. Cruble.
  • ½ cup pepitas green pumpkin seeds

  Jalapeño-Cilantro Dressing

  • ½ cup extra virgin olive oil
  • ½ cup lime juice from about 4 limes
  • ½ cup fresh cilantro lightly packed, mostly leaves
  • 1 each jalapeno pepper small, seeds and ribs removed, and roughly chopped
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 clove garlic roughly chopped
  • ¼ teaspoon fine sea salt
  • pinch red pepper flakes optional, for extra heat

  Cooking Tools Required

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

  Reheating/Serving Instructions

  The salad will keep well this way for about 4 to 5 days.

  Nutrition

  Calories: 272kcal | Carbohydrates: 16g | Protein: 6g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 666mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2549IU | Vitamin C: 59mg | Calcium: 108mg | Iron: 2mg

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  Roasted Beets

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Roasted Beets

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  Recipe adapted from:

  Love and Lemons

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 beet

  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.
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  AIP DietDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This simple roasted beets recipe makes for a delicious side dish!

  https://www.loveandlemons.com/roasted-beets

  Roasted Beets quantity

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  https://www.loveandlemons.com/roasted-beets

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400°F.
  • Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  • Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
  • Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 15 medium red beet tops removed, scrubbed well
  • 2 tablespoon extra-virgin olive oil for drizzling
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven or in the microwave until heated through.

  Nutrition

  Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  4 servings
  

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

  Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries quantity

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  Ingredients Scale

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

  Instructions

  For the Tofu Nuggets:

  Prepare Tofu:

  • Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  Set Up Dredging Station:

  • Place flour in one bowl.
  • Place almond milk in a second bowl.
  • Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.

  Coat the Tofu:

  • Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.

  Cook the Nuggets:

  • Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
  • Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.

  For the Sweet Potato Fries:

  Prepare Sweet Potatoes:

  • Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.

  Roast the Fries:

  • Spread the wedges on a baking sheet lined with parchment paper.
  • Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  For the Tofu Nuggets:

  • 14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
  • 1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
  • 1/4 cup whole-wheat flour
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened almond milk or low-fat milk

  For the Sweet Potato Fries:

  • 2 each large sweet potatoes cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through.

  Nutrition

  Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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

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