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  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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  Up to 10 servings
  

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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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: about 4-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurveda eating

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic) quantity

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

  Instructions

  • Bring water to a boil in a steamer
  • Add the asparagus and cover until just tender, for about 3 minutes
  • Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
  • To serve, arrange asparagus on platter and pour tarragon sauce on top.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 bunch asparagus
  • 2 tablespoon fresh tarragon dried or fresh
  • 4 tablespoon tahini
  • 3 tablespoon fresh ginger grated
  • 1/2 teaspoon paprika
  • 4 tablespoon fresh lemon juice
  • 2 tablespoon maple syrup rice syrup
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Microwave until warm all the way through

  Nutrition

  Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

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  Aromatic Jeera Rice

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  Up to 10 servings
  

  Aromatic Jeera Rice

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  Recipe adapted from:

  Anushree Shetty

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.

  https://simmertoslimmer.com/jeera-rice/

  Aromatic Jeera Rice quantity

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  https://simmertoslimmer.com/jeera-rice/

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

  Instructions

  • Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
  • Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
  • Change the water couple of times till the water runs clear.
  • Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
  • Drain the rice and set it aside.
  • Place a wok/kadhai over medium-high heat and add ghee.
  • Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
  • Saute the rice for about 1-2 minutes before adding salt and 4 cups water
  • In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
  • Open the lid and let the steam escape.
  • Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
  • Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ cup aged basmati rice
  • 4 cup water
  • 3 tablespoon ghee coconut oil for vegan
  • 5 teaspoon cumin seeds
  • 4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
  • 2 cinnamon stick 3-inch long
  • 3 bay leaf
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave, covered, on full power.

  Nutrition

  Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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  Steamed Cauliflower with Coconut Dill Sauce

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  Up to 10 servings
  

  Steamed Cauliflower with Coconut Dill Sauce

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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

  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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

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  Steamed Cauliflower with Coconut Dill Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Bring water to a boil in a large steamer
  • Chop cauliflower into bite size pieces and place in steamer
  • Combine remaining ingredients in a sauce pan and heat to a simmer.
  • Once cauliflower is semi soft, serve on plate and pour over warm sauce.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings, 2 heads
  • 14 ounce canned full-fat coconut milk
  • 4 tablespoon maple syrup for keto, use keto maple
  • 1/2 cup fresh dill chopped
  • 1 teaspoon Kosher salt
  • pinch ground turmeric

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. Reheat in microwave.

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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  One Pan Moroccan Fish

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  Rated 0 out of 5
  6 servings
  

  One Pan Moroccan Fish

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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: 7 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

  One Pan Moroccan Fish quantity

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  Ingredients Scale

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

  Instructions

  • To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
  • In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
  • Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
  • Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 red bell pepper thinly sliced
  • 2 carrot large, organic, finely chopped
  • 14 ounce canned garbanzo beans drained and rinsed
  • 2 clove garlic crushed and minced
  • 4 tomato large, sliced into wedges about 1-inch thick
  • 1½ pound halibut or use any white fish of choice

  For the blender:

  • 1 bunch fresh cilantro
  • 1 jalapeno pepper
  • 2 teaspoon paprika
  • ¼ teaspoon ground turmeric
  • ¼ tespoon cayenne pepper more or less to taste
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • ½ teaspoon crushed red pepper
  • ½ cup water hot

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  In a large sauté pan, heat fish with sauce over medium heat until heated through.

  Nutrition

  Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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  Roasted Chickpea and Avocado Green Salad

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  Up to 10 servings
  

  Roasted Chickpea and Avocado Green Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

  Roasted Chickpea and Avocado Green Salad quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
  • Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
  • For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
  • Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For roasting the chickpeas:

  • 28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
  • 2 tablespoon avocado oil
  • 2 teaspoon smoked paprika

  For the salad:

  • 1 head romaine lettuce or similar, chopped
  • 1 red onion large, thinly sliced
  • 2 bunch kale chopped
  • 2 avocado chopped
  • 5 tablespoon pomegranate seeds optional

  For the dressing:

  • 1 teaspoon Dijon mustard
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 4 tablespoon fresh basil finely chopped
  • 1 clove garlic smashed and minced

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Sharp Knives

  Nutrition

  Calories: 287kcal | Carbohydrates: 20g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 249mg | Potassium: 605mg | Fiber: 9g | Sugar: 3g | Vitamin A: 8360IU | Vitamin C: 34mg | Calcium: 126mg | Iron: 2mg | Phosphorus: 126mg

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  Grilled Chicken-Apricot Skewers

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  Rated 0 out of 5
  Up to 10 servings
  

  Grilled Chicken-Apricot Skewers

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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: 2 skewers

  Egg FreeGluten FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These skewers make a great main dish or appetizer, perfect for Summer entertaining!

  Grilled Chicken-Apricot Skewers quantity

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  Ingredients Scale

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  Instructions

  • Purée first 6 ingredients and salt in a blender until smooth. Add cilantro leaves and jalapeño and blend briefly to combine. Transfer 1/2 marinade to a small bowl; cover and chill for serving. (Return to room temperature before using.) Place remaining marinade in are sealable plastic bag; add chicken, seal bag, and turn to coat. Chill for at least 1 hour.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Holding 2 skewers parallel to each other and 1/2” apart, thread 1 piece of chicken onto skewers, then 1 apricot half. Repeat with 1 more chicken piece and 1 more apricot half(using 2 skewers helps hold the meat and fruit together, preventing them from twirling around when skewers are turned on the grill). Repeat with remaining skewers, chicken, and apricots , each holding 2 pieces of chicken and 2 apricot halves. Brush apricots with some marinade from bag; discard remaining marinade.
  • Grill skewers on one side until chicken is well browned, 3—4 minutes. Turn and grill until other side is well-browned, 3—4 minutes longer. Move to a cooler part of grill. Cover grill and cook until chicken is cooked through, about 2 min. longer. Transfer to a serving platter; sprinkle with cilantro sprigs and peanuts, and drizzle with reserved marinade. Serve with lime wedges to squeeze over the skewers

  Cook Times

  Active Prep23

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 33 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast or thigh cut into 1-inch chunks
  • 20 apricot small, firm but ripe, halved and pitted
  • 40 8-inch bamboo skewer use 2 skewers for each kabob

  For the marinade:

  • 1 1/2 cup canned lite coconut milk unsweetened
  • 1 cup plain Greek yogurt plain
  • 1 cup almond butter smooth
  • 5 lime juiced
  • 4 clove garlic
  • 2 teaspoon Kosher salt
  • 1/2 cup fresh cilantro chopped
  • 2 jalapeno pepper coarsely chopped, with seed for more heat
  • 1/2 teaspoon freshly ground black pepper

  For garnish:

  • 1/2 cup roasted peanuts unsalted, coarsely chopped
  • 2 lime cut into small wedges
  • 1/2 cup fresh cilantro sprigs for garnish

  Cooking Tools Required

  Blender, Can Opener, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 388kcal | Carbohydrates: 21g | Protein: 30g | Fat: 22g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 658mg | Potassium: 851mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1539IU | Vitamin C: 26mg | Calcium: 146mg | Iron: 2mg

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  Mushroom and Spinach Cauliflower Rice

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  Up to 10 servings
  

  Mushroom and Spinach Cauliflower Rice

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

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

  Mushroom and Spinach Cauliflower Rice quantity

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Freeform Turkey Meatloaves

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  Rated 0 out of 5
  6 servings
  

  Freeform Turkey Meatloaves

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  Recipe adapted from:

  Jennifer Segal

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.

  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

  Freeform Turkey Meatloaves quantity

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  https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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

  Instructions

  • Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
  • Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
  • Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
  • In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
  • Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
  • Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the glaze:

  • ⅔ cup ketchup
  • ⅓ cup dark brown sugar packed
  • 1½ tablespoon apple cider vinegar
  • ½ teaspoon Dijon mustard

  For the meatloaf:

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion medium, minced
  • 3 clove garlic minced
  • 1¼ teaspoon Kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1½ tablespoon Worcestershire sauce
  • 1½ tablespoon Dijon mustard
  • 2 egg large
  • 2 pound 93% lean ground turkey
  • ¾ cup Italian breadcrumbs

  For the garnish:

  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg

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  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Up to 10 servings
  

  Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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

  Instructions

  • Cook your chicken in a pan with seasoning of your choice until golden brown.
  • Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
  • Boil your pasta and then drain the water.
  • Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
  • Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 28 ounce cherry tomatoes
  • 7 1/2 cup arugula
  • 6 1/2 tablespoon extra virgin olive oil
  • 12 ounce Tesco reduced fat mozzarella
  • 40 ounce boneless skinless chicken breast
  • 19 ounce dry pasta
  • 5 tablespoon balsamic vinegar

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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  Cooked Shrimp

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  Rated 0 out of 5
  Up to 10 servings
  

  Cooked Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

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

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

  Cooked Shrimp quantity

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Juicy Fish Patties Cutlets

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  Rated 0 out of 5
  Up to 10 servings
  

  Juicy Fish Patties Cutlets

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  Recipe adapted from:

  Dorit Fridman

  Rated 3 out of 5 based on 3 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: About 2 cutlets

  Dairy FreeReduced FatSoy Free

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

  Juicy Fish Patties Cutlets quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive20

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Bolognese Meat Sauce with Tagliatelle

  $129.58 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Bolognese Meat Sauce with Tagliatelle

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  Rated 0 out of 5

  $129.58 Cooking Fee

  Serving Size: 8 ounces

  Refined Sugar FreeSoy Free

  This classic meatsauce recipe is adapted from Marcella Hazan's "Essentials of Classic Italian Cooking" Please note that this recipe requires a considerable amouont of time to achieve the most flavorful results, so please plan accordingly.

  Bolognese Meat Sauce with Tagliatelle quantity

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  Instructions

  • Place the oil, butter, and onion in a large pot set over medium heat. Saute onion for several minutes, then add the celery and carrot, cooking for an additional 2 minutes.
  • Add ground beef, salt and pepper, cooking until beef is not longer pink.
  • Add milk and nutmeg; simmer for 15 minutes or until milk has mostly evaporated.
  • Add wine and simmer until evaporated another 15 minutes.
  • Add the tomatoes, turn up the heat and when it begins to boil, turn down to a simmer.
  • Cook, uncovered for 3 hours, adding water, ½ cup at a time to prevent sauce from burning.
  • Cook pasta according to package directions. Toss meat sauce with pasta and serve with parmesan cheese on the side.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook210

  Passive0

  Total Time3 hours hours 55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce dry tagliatelle pasta
  • 1 cup grated Parmesan cheese

  For the meat sauce:

  • 2 tablespoon avocado oil
  • 6 tablespoon butter
  • 1 cup onion chopped
  • 1 1/3 cup celery chopped
  • 1 1/3 cup carrot chopped
  • 1 ½ pound 85% ground beef
  • 2 teaspoon Kosher salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground nutmeg
  • 2 cup whole milk
  • 2 cup dry white wine
  • 28 ounce canned whole peeled plum tomatoes

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 582kcal | Carbohydrates: 54g | Protein: 26g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 900mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3381IU | Vitamin C: 10mg | Calcium: 217mg | Iron: 3mg

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  Lite Spaghetti Squash Lasagna Boats

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Lite Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 1/4 squash

  Gluten FreeNut FreeReduced Fat

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

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

  Lite Spaghetti Squash Lasagna Boats quantity

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

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

  Instructions

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

  Notes

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

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Nutrition

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

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  Plain Medium Grain White Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Plain Medium Grain White Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3/4 cup cooked rice

  Dairy FreeEgg FreeGluten Free

  Medium grain white rice is traditionally served in Japanese and Korean cuisines.

  Plain Medium Grain White Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
  • Combine rice and measured water in a medium saucepan (about 2 quarts)
  • Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 20 minutes.
  • When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
  • Use a fork to fluff the rice just before serving.

  Tips on cooking rice:

  • Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
  • Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
  • Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
  • Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.

  Important:

  • Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive10

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain white rice
  • 2 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Forks, Measuring cups and spoons, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave, covered, on high power until heated through.

  Nutrition

  Calories: 169kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Calcium: 15mg | Iron: 1mg

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  Empower Creamy Red Pepper Pasta

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Empower Creamy Red Pepper Pasta

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Empower Creamy Red Pepper Pasta quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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

  Instructions

  • Cut up your peppers, tomatoes, onion and add to a baking tray with some garlic. Season with salt and pepper and roast in the oven at 200C for 30-40 mins.
  • Boil your pasta, drain the water and leave to one side
  • When the veggies are cooked, add them to a blender or food processor with some water and blend until smooth
  • Add the pasta sauce to a saucepan and simmer on a medium heat. Stir in your creme fraiche and chicken and then add some more salt and pepper
  • Mix in your pasta until the pasta is coated in the sauce
  • Serve up and top with chilli flakes and parmesan cheese

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 red onion
  • 5 red bell pepper
  • 10 clove garlic pressed
  • 17 ounce dry whole wheat tagliatelle pasta
  • 15 tablespoon 28-30% fat grated parmesan cheese
  • 17 ounce 15% fat Crème Fraîche/Sour cream
  • 50 ounce ready to eat cooked chicken breast
  • 80 piece cherry tomato
  • 10 pinch crushed red pepper

  Cooking Tools Required

  5-quart saucepot, Blender, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Spatula

  Nutrition

  Calories: 433kcal | Carbohydrates: 23g | Protein: 51g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 127mg | Sodium: 308mg | Potassium: 973mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2655IU | Vitamin C: 116mg | Calcium: 138mg | Iron: 3mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeKetoLower CarbPaleo

  These yummy bars taste like a Mounds candy bar, but are low carb, low sugar, and Keto friendly. Paleo friendly if the dark chocolate on the ingredient list contains no soy licithin.

  No Bake Dark Chocolate Covered Coconut Bars (Makes 20 Bars) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 people, 2 bars per serving

  Instructions

  • Line an 8x8 inch pan with parchment paper.
  • In a large bowl combine the coconut and sweetener. Pour the melted coconut oil and lemon juice over the coconut mixture, and mix well.
  • Spoon into pan, pressing down firmly with gloved hands or a piece of plastic wrap. Place in the freezer for 30 minutes.
  • To make the topping melt chocolate and coconut oil in the microwave, stirring well to combine. Stir in stevia.
  • Remove pan from freezer and pour topping over the top.
  • Return to the freezer and freeze an additional 30 minutes. Cut into 16 pieces.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time40 minutes minutes

  Recipe Serving Size10 people, 2 bars per serving

  Ingredients

  Ingredients

  • 3 cup unsweetened shredded coconut
  • ¼ cup erythritol Swerve or other natural sugar substitute
  • ½ cup coconut oil melted
  • 2 tablespoon fresh lemon juice

  For the topping:

  • ¼ cup coconut oil
  • 6 ounce unsweetened chocolate chopped
  • 15 drop liquid Stevia

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.

  Nutrition

  Calories: 427kcal | Carbohydrates: 19g | Protein: 3g | Fat: 42g | Saturated Fat: 34g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 273mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 3mg

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

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  Yakisoba Spaghetti Squash

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

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

  Yakisoba Spaghetti Squash quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

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

  For the sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

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

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  Tomato Basil Frittata

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  Rated 0 out of 5
  6 servings
  

  Tomato Basil Frittata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Baked in a cast iron pan, this frittata is made using fresh spinach, tomatoes, avocado, and basil for outstanding taste and nutrition, as well as presentation!

  Tomato Basil Frittata quantity

  • Food Prep
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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Heat a cast iron skillet (or oven-proof pan) over medium heat.
  • In a large bowl whisk together the eggs, salt, pepper, half the basil, and half of the water.
  • Heat oil in the cast iron skillet and add the spinach. Season with a pinch of salt and a pinch of pepper,
  • Once spinach has wilted, spread it out evenly in the pan and pour in the eggs. Set the tomato slices on top on the eggs. Turn heat down to low and let cook for 1-2 minutes, until the eggs begin to set.
  • Transfer the pan to the oven and bake until the eggs are fully set, 8-10 minutes.
  • Remove frittata from the oven and top with sliced avocado and remaining basil.

  Cook Times

  Active Prep10

  Hands-On Cook3

  Hands-Off Cook8

  Passive0

  Total Time21 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 12 egg large
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper freshly ground
  • 1 tablespoon water
  • 1 tablespoon avocado oil or coconut oil
  • 1½ cup fresh spinach or chopped kale, packed
  • 3 teaspoon fresh basil chopped
  • 1 tomato large, thinly sliced
  • 1 avocado large, sliced

  Cooking Tools Required

  Cutting board, Mixing bowls, Oven-proof pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 206kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1402IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

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  Mixed Seaweed Salad (Ayurvedic)

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  Up to 10 servings
  

  Mixed Seaweed Salad (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 2 out of 5 based on 2 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Mixed Seaweed Salad (Ayurvedic) quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

  Mixing bowls, Refrigerator

  Nutrition

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

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