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  Shrimp with Lobster Sauce

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  6 servings
  
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  Shrimp with Lobster Sauce

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  Recipe adapted from:

  Bill

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces plus 3/4 cup rice

  Dairy FreeGluten FreeNut Free

  Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill

  https://thewoksoflife.com/shrimp-lobster-sauce/

  Shrimp with Lobster Sauce quantity

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  https://thewoksoflife.com/shrimp-lobster-sauce/

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

  Instructions

  • Cook rice according to package directions
  • Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain white rice cooked according to package directions
  • 24 ounce U21 shrimp
  • 12 ounce ground pork
  • 6 tablespoon avocado oil
  • 3 clove garlic minced
  • 3 tablespoon dry sherry or Shaoxing wine
  • 4 1/2 cup low sodium chicken stock
  • 1 1/2 teaspoon sesame oil
  • 3/4 teaspoon granulated sugar
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon white pepper more or less to taste
  • 1 1/2 cup frozen green peas
  • 6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
  • 3 egg beaten slightly
  • 3 stalk green onion chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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  Cut Seasonal Melon

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  Up to 10 servings
  

  Cut Seasonal Melon

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  In season melon is cut into bite-sized pieces, ready for you to enjoy!

  Cut Seasonal Melon quantity

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  Instructions

  • Thoroughly wash, seed, and cut fruit into bite-sized pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cantaloupe seeded, trimmed
  • 1 honeydew melon seeded, trimmed
  • 1 baby watermelon trimmed

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Immediately refridgerate any unused portions.

  Nutrition

  Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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  Cinnamon Raisin Protein Cookies

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  Up to 10 servings
  

  Cinnamon Raisin Protein Cookies

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  These vegetarian oatmeal-flax cookies are naturally sweetened with bananas and raisins, plus they get a boost of protein from plant-based protein powder.

  www.kaiafitfolsom.com

  Cinnamon Raisin Protein Cookies quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
  • Add in the remaining ingredients and mix well again.
  • Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mold.
  • Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
  • Remove from oven, let cool completely on the baking sheet and enjoy!

  Notes

  Notes
  Protein Powder
  This recipe was developed and tested using a plant-based protein powder. Results may vary
  if using a different type of protein powder.
  Leftovers
  Store in the fridge up to 4 days, or in the freezer for up to 6 months.
  No Tahini
  Use sunflower seed butter, almond butter or peanut butter instead.
  No Raisins
  Use dried cranberries, chocolate chips or cacao nibs instead.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 banana ripe
  • 3/4 cup egg white
  • 4 1/2 tablespoon tahini
  • 1 cup plant-based vanilla protein powder
  • 1 cup rolled or quick oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup flax seeds meal

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher

  Nutrition

  Calories: 156kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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  Miracle Noodle Yakisoba

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  6 servings
  

  Miracle Noodle Yakisoba

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeLower CarbNut FreeReduced 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 miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.

  https://www.instagram.com/karinadoninutrition/

  Miracle Noodle Yakisoba quantity

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  https://www.instagram.com/karinadoninutrition/

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  Ingredients Scale

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

  Instructions

  • Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
  • Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
  • Add the coleslaw mix and red chili and cook for 2 minutes.
  • Add noodles, green onion and sauce ingredients. 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 Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 32 ounce Miracle Noodle
  • 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, Mixing bowls, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through.

  Nutrition

  Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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  Grilled Chicken and Butter Lettuce Salad

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  Up to 10 servings
  

  Grilled Chicken and Butter Lettuce Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Grilled Chicken and Butter Lettuce Salad quantity

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  Ingredients Scale

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

  Instructions

  • Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
  • Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
  • Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
  • Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive20

  Total Time1 hour hour

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 chicken drumstick
  • 8 boneless skinless chicken breast

  For the marinade:

  • 2 tablespoon avocado oil
  • 1/4 cup fresh lemon juice
  • 2 clove garlic minced

  For the salad:

  • 2 cup fresh peas shelled, (2 pounds pods=1 cup peas)
  • 4 head butter lettuce separated into leaves.
  • 1 bunch fresh mint leaves whole

  For the dressing:

  • 4 tablespoon extra virgin olive oil
  • 2/3 cup fresh lemon juice
  • 2 clove garlic minced
  • 2 shallot minced
  • 4 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • 1 bunch fresh mint leaves chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Mixing bowls, Saucepan, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 676mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2462IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg

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

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  Peruvian Quinoa Butternut Squash Soup

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  Up to 10 servings
  

  Peruvian Quinoa Butternut Squash Soup

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  Recipe adapted from:

  An Le

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

  Peruvian Quinoa Butternut Squash Soup quantity

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  Instructions

  • Skin and chop butternut squash into cubes.
  • Toss evenly in olive oil salt and pepper.
  • Roast butternut squash until al dente for 20 minutes
  • Meanwhile cook quinoa in water until done and set aside.
  • Once butternut squash is done, put into large pot.
  • Add vegetable broth and 1 cup water.
  • Add in quinoa.
  • Add bouillon and heat on medium until boiling for 10 minutes.
  • Squeeze in lime.
  • Ladle soup into bowl.
  • Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
  • 1 ½ cup quinoa
  • 32 ounce vegetable broth
  • 1 vegetable bouillon cube
  • 3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
  • 1 ½ lime 1 for squeezing and 1/2 for garnish
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon fresh cilantro chopped
  • ½ teaspoon crushed red pepper for garnish
  • 2 avocado semi-ripe for garnish
  • 2 tablespoon pumpkin seeds for garnish

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Can be reheated in oven, microwave, or consumed chilled.

  Nutrition

  Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

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  Vegan Bolognese

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  Up to 10 servings
  

  Vegan Bolognese

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  Recipe adapted from:

  Syd Bailey

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeKetoLower CarbReduced FatVeganVegetarian

  Healthy plant based version of the Italian Classic. Can serve over Zoodles or shredded spaghetti squash

  Vegan Bolognese quantity

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  Instructions

  • Mash the tofu with a fork and add to a mixing bowl.
  • Place the walnuts into the food processor and process until finely chopped and then add to the mixing bowl with the tofu. Next do the same with the crimini mushrooms and add to bowl . Add in the drained lentils. Stir to mix until well combined
  • Heat oil in large saucepan or stockpot over medium heat add onions and garlic. Sauté until soft and translucent. Add in herbs and stir to combine
  • Add in your chopped vegetable/tofu mix and saute for a couple of minutes letting the bolognese cook off some of the water, so it’s not too wet. Salt and pepper at this point.
  • Add tomato paste and saute until starting to brown on the bottom. Add can of crushed tomatoes and cook over medium low heat for 10-15 minutes stirring occasionally.
  • Serve over shredded spaghetti squash or Zoodles. Sprinkle with vegan Parmesan cheese if desired

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound extra firm tofu
  • 1 cup walnuts
  • 1 pound cremini mushroom
  • 15 ounce canned lentils drained
  • 1 onion large, chopped
  • 1 tablespoon extra virgin olive oil
  • 3 clove garlic minced
  • 1 tablespoon fresh basil finely chopped
  • 1 tablespoon fresh oregano finely chopped
  • ½ cup tomato paste
  • 28 ounce canned crushed tomatoes
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Food Processor, Food Scale, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Stock pot or >5 Qt pot

  Nutrition

  Calories: 138kcal | Carbohydrates: 8g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 467mg | Fiber: 2g | Sugar: 3g | Vitamin A: 219IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

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  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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  Up to 10 servings
  

  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Nut FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit quantity

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  https://empoweronlinecoaching.com/

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  Ingredients Scale

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  Instructions

  • Preheat oven to 400 degrees.
  • Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
  • Boil your pasta and then drain.
  • Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
  • Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
  • In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce dry pasta
  • 15 teaspoon extra virgin olive oil
  • 30 piece pitted Kalamata olives
  • 3 1/2 ounce 19% pasteurized feta cheese
  • 70 ounce boneless skinless chicken breast
  • 40 piece cherry tomato
  • 20 pinch dry oregano
  • 2 1/2 cup blueberries
  • 5 1/2 ounce salted pretzel crackers
  • 5 orange

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

  Nutrition

  Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

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  Meatball Spaghetti Squash

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  4 servings
  

  Meatball Spaghetti Squash

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs and half a spaghetti squash

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  "Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.

  www.kaiafitfolsom.com

  Meatball Spaghetti Squash quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
  • On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
  • Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
  • When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  More Flavor
  Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.

  Additional Toppings
  Fresh basil, parmesan, or nutritional yeast.

  Save Time
  Use store-bought frozen meatballs instead.

  Make it Vegan
  Use veggie meatballs or falafels instead.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 1 yellow onion small, finely diced
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dry thyme
  • 1/4 teaspoon sea salt
  • 2 spaghetti squash medium, halved lengthwise, seeds removed
  • 1/2 cup canned tomato sauce

  Cooking Tools Required

  Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

  Reheating/Serving Instructions

  Heat in 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

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  Marinated Veggie Salad

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  Up to 10 servings
  

  Marinated Veggie Salad

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

  Marinated Veggie Salad quantity

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  Ingredients Scale

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

  Instructions

  • Cook lentils according to package directions.
  • Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
  • Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
  • Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.
  Serving Size
  One serving is approximately 1 1/2 cups.
  Mix It Up
  Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
  edamame.
  No Lentils
  Serve with chickpeas, chicken or flaked tuna.
  Cheese Lover
  Add crumbled feta or goat cheese.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 tablespoon apple cider vinegar
  • 5 tablespoon extra virgin olive oil
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon cayenne pepper
  • 5 cup broccoli chopped into small florets
  • 1 cucumber large, diced
  • 2 1/2 cup carrot matchstick
  • 3 yellow bell pepper finely sliced
  • 10 tablespoon red onion finely sliced
  • 2 1/2 cup cherry tomato halved
  • 2 1/2 cup mushroom sliced
  • 5 cup lentils cooked according to package directions, drained and rinsed

  Cooking Tools Required

  Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Nutrition

  Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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  Turmeric Drink

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  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Turmeric Drink quantity

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  Ingredients Scale

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

  Instructions

  • In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
  • Note: Take a shot of the mixture every morning with food to maximize absorption.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

  • 2 cup coconut water with no added sugar
  • 1 ounce fresh turmeric
  • ½ ounce fresh ginger

  Stir in:

  • 1 lemon juiced
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey

  Cooking Tools Required

  Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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  Classic Beef Borscht (Beef and Beet Soup)

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  Up to 10 servings
  

  Classic Beef Borscht (Beef and Beet Soup)

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  Recipe adapted from:

  Natasha Kravchuk

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreePostpartumSoy Free

  This hearty and delicious Ukrainian soup is made with stew meat, root vegetables, cabbage, and of course beets for brilliant color.

  https://natashaskitchen.com/borscht-recipe-with-meat/

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  https://natashaskitchen.com/borscht-recipe-with-meat/

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  Ingredients Scale

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

  Instructions

  • Cut meat into 1" pieces and place in a large soup pot with cold water and salt. Bring it to a boil and remove the foam as soon as it boils (if you wait, it will be hard to get rid of foam as it integrates into the broth and you'd have to strain it later). Reduce heat, partially cover and simmer 45 minutes, periodically skimming off any foam that rises to the top.
  • Grate beets on the large grater holes (a food processor works amazingly well). Place them in a large heavy-bottom skillet with olive oil and vinegar and saute for 5 minutes, then reduce heat to med/low and add sugar and tomato sauce. Mix thoroughly and saute until starting to soften, stirring occasionally (about 10 min). Remove from pan and set aside.
  • In the same skillet (no need to wash it), Saute onion in butter for 2 min. Add grated carrot and sautee another 5 min or until softened, adding more oil if it seems too dry.
  • Once the meat has been cooking for 45 min, place sliced potatoes into the soup pot and cook 10 min, then add cabbage, sauteed beets, onion & carrot, and chopped tomatoes. Cook another 10 minutes or until potatoes can be easily pierced with a fork.
  • Add 2 bay leaves, ground pepper, and more salt to taste.
  • Chop parsley and pressed garlic then stir them into the soup pot, immediately cover and remove from heat. Let the pot rest covered for 20 minutes for the flavors to meld. Ladle into individual bowls and top with a dollop of sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound stew meat
  • 14 cup cold water
  • 1 tablespoon Kosher salt more or less to taste
  • 3 beet medium, washed, peeled and grated
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon granulated sugar
  • 2 tablespoon canned tomato sauce or paste
  • 1 tablespoon unsalted butter
  • 1 onion medium, finely diced
  • 2 carrot grated
  • 3 yukon gold potato medium peeled and cut into bite-sized pieces
  • 1/2 head green cabbage roughly sliced
  • 2 tomato diced
  • 2 bay leaf
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup Italian parsley chopped, some saved for garnish
  • 2 clove garlic pressed

  Garnish:

  • 1/2 cup sour cream

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 230kcal | Carbohydrates: 20g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 807mg | Potassium: 739mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3300IU | Vitamin C: 41mg | Calcium: 84mg | Iron: 2mg

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  Kale with Spicy Chickpeas Soup

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  Kale with Spicy Chickpeas Soup

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  Recipe adapted from:

  121 Tribe Wellness Programs

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  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Kale with Spicy Chickpeas Soup quantity

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

  Instructions

  • Preheat oven to 350 degrees F.
  • Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
  • Add the vegetable bouillon in 2 cups hot water and mix until well combined.
  • Finely chop all veggies.
  • With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
  • Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
  • Mix everything in a blender until smooth.
  • In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.

  Cook Times

  Active Prep25

  Hands-On Cook11

  Hands-Off Cook15

  Passive0

  Total Time51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 24 ounce kale
  • 10 ounce baby spinach
  • 14 ounce onion
  • 10 clove garlic
  • 1 1/4 cup extra virgin olive oil
  • 5 cube vegetable bouillon
  • 10 teaspoon ground cumin
  • 11 ounce canned chickpeas drained and rinsed
  • 10 teaspoon ground turmeric
  • 5 teaspoon crushed red pepper
  • 10 tablespoon tahini
  • 10 tablespoon fresh lemon juice
  • 5 teaspoon Kosher salt
  • 2 1/2 teaspoon freshly ground black pepper
  • 15 cup water

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through.

  Nutrition

  Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg

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  Egg in the Hole

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  Up to 10 servings
  

  Egg in the Hole

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 2 eggs

  Dairy FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Acorn squash makes a great "dish" to these baked eggs!

  Egg in the Hole quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375° F
  • Slice squash crosswise in order to get at least 3-4 slices with complete holes per squash. Your good slices should be about ¾ inch thick.
  • Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 min.
  • While the squash is in the oven, place walnuts on a cutting board and chop them.
  • Take the squash out of the oven and drizzle each slice with a little bit of oil.
  • Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle walnut crumbles over the entire surface of the squash slices and eggs.
  • Return to the oven for 8-10 minutes or until the eggs are done to your liking.
  • Garnish with fresh parsley and serve immediately

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 6 acorn squash sliced, 2 slices per serving
  • 20 egg 2 eggs per serving
  • 6 tablespoon avocado oil
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 16 walnut halves chopped
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 325kcal | Carbohydrates: 28g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 598mg | Potassium: 1039mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1493IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg

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  Spicy Kohlrabi Fries

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  Up to 10 servings
  

  Spicy Kohlrabi Fries

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1 bulb

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These kohlrabi fries are a great alternative to French fries, and they are seasoned with paprika and chili powder for a bit of a kick.

  Spicy Kohlrabi Fries quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400° F.
  • To prepare the kohlrabi for roasting, treat it like a turnip. Cut off all of the leaves, slice off the top and root ends, so it balances nice and flat on your cutting board, and slice off all of the outer skin
  • Next, slice it into roughly 1/2 -3/4 inch sections, and then across each of those sections, just as if you were cutting up potatoes for french fries.
  • In a large bowl toss the fries in the avocado oil, sea salt, pepper, paprika, and chili powder (if you’re using it).
  • Place them on a greased baking sheet and bake for 40 minutes, or until they are golden brown and tender.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 kohlrabi stems removed
  • 5 tablespoon avocado oil
  • 2½ teaspoon sea salt
  • 2½ teaspoon freshly ground black pepper
  • 2½ teaspoon paprika
  • 2½ teaspoon chili powder (optional, but delicious)

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 106kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 620mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 451IU | Vitamin C: 93mg | Calcium: 41mg | Iron: 1mg

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  Peruvian Quinoa Amontillado Warm Salad

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  Up to 10 servings
  
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  Peruvian Quinoa Amontillado Warm Salad

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.

  Peruvian Quinoa Amontillado Warm Salad quantity

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  Ingredients Scale

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

  Instructions

  • Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
  • Lower the heat and simmer for 10 minutes or until quinoa is done.
  • Drain and rinse under cold water.
  • In a saute pan over medium heat, saute the garlic in the oil for a minute.
  • Add the bell pepper and saute until soft.
  • Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
  • Zest and squeeze of lemon for ganish.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound quinoa
  • water enough water to cover the quinoa
  • 3 clove garlic chopped
  • ½ cup extra virgin olive oil
  • 1 red bell pepper diced
  • 1 cup Italian parsley chopped
  • 1 cup Kalamata olive or nicoise olives, diced
  • 1 teaspoon Kosher salt
  • 1 lemon

  Cooking Tools Required

  Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

  Reheating/Serving Instructions

  N/A

  Nutrition

  Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg

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