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  Perfectly Poached Port Pears

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  Up to 10 servings
  

  Perfectly Poached Port Pears

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 pear (approximately 4 ounces)

  Dairy FreeEgg FreeGluten FreeOil FreeSoy FreeVeganVegetarian

  These pears are poached in a sweetened port wine, then sliced and drizzled with port wine reduction. Makes for a delicious and elegant dessert! Optional topping: toasted walnuts and bleu cheese

  Perfectly Poached Port Pears quantity

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  Instructions

  • Pour entire bottle of port into a pot large enough to accommodate all the pears, and turn the heat up to medium.
  • Meanwhile peel the pears and cut in half lengthwise.
  • Add the sugar, cinnamon stick, and lemon zest to the port wine, stirring until sugar dissolves.
  • Add pears to the pot and adjust heat until a light simmer is reached.
  • Low simmer for approximately 8 to 12 minutes or until a fork goes into the pears easily.
  • Remove pears from pot and set aside to cool.
  • Meanwhile, increase heat to a simmer and reduce port wine until it begins to thicken. About 15 to 20 minutes.
  • When pears are cool core and slice. Drizzle with reduction.
  • If your feeling adventurous request the chef add some toasted walnuts and a wedge of bleu cheese!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 750 milliliter port wine one bottle, about 25 ounces
  • 1/2 cup granulated sugar
  • 1 cinnamon stick
  • 5 pear firm
  • 1 lemon

  Optional:

  • walnuts toasted and chopped
  • blue cheese wedge (leave off for vegan)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Can be eaten chilled or warmed slightly in the microwave.

  Nutrition

  Calories: 213kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Up to 10 servings
  

  Spiced Cranberry Sauce with Pears and Grand Marnier

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.

  http://www.chefsydbailey.com

  Spiced Cranberry Sauce with Pears and Grand Marnier quantity

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  http://www.chefsydbailey.com

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  Instructions

  • Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 ounce fresh cranberries
  • 1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
  • 1 cup apple juice
  • 1/2 cup orange juice
  • 1 tablespoon orange zest
  • 2 stick ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • pinch salt
  • 2/3 cup granulated sugar
  • 2/3 cup Grand Marnier or Cognac

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  serve chilled

  Nutrition

  Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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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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  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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  Autumn Harvest Plant Based Bowl

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  Up to 10 servings
  

  Autumn Harvest Plant Based Bowl

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.

  www.kaiafitfolsom.com

  Autumn Harvest Plant Based Bowl quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Cook quinoa according to package directions.
  • Preheat the oven to 350 degrees F
  • Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
  • Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
  • Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
  • 31 ounce canned chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 6 sprig fresh thyme
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 6 cup kale stemmed and chopped
  • 2 1/2 cup quinoa cooked according to package directions
  • 5 tablespoon pure maple syrup

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15-20 minutes until heated through.

  Nutrition

  Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg

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  Roasted Sunchoke (Jerusalem artichoke) Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Sunchoke (Jerusalem artichoke) Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Sunchokes are oven roasted with olive oil, combined with tomatoes, onions, and parsley, then tossed with fresh lemon juice. Jerusalem artichokes, as they ae sometimes called, are a great lower carb alternative to potatoes.

  Roasted Sunchoke (Jerusalem artichoke) Salad quantity

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  Instructions

  • Preheat oven to 425 degrees.
  • Place the sunchokes on a parchment-lined baking pan. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
  • Meanwhile, prep the rest of the ingredients and add to a large bowl. Once cooled, slice the sunchokes and add to the bowl. Sprinkle with lemon juice and toss.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For roasting:

  • 3 pound sunchokes peeled and cut in half lengthwise
  • 1/2 cup extra virgin olive oil
  • 11/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the salad:

  • 2 red onion peeled, halved then thinly sliced
  • 1 cup Italian parsley roughly chopped
  • 11/3 pound cherry tomato

  For finishing:

  • 2 tablespoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Peeler, Sharp Knives

  Nutrition

  Calories: 237kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1307mg | Potassium: 1016mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1347IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 6mg

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  Jollof Quinoa

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  Up to 10 servings
  

  Jollof Quinoa

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.

  www.kaiafitfolsom.com

  Jollof Quinoa quantity

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  www.kaiafitfolsom.com

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  Instructions

  • In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
  • Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
  • Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
  Serving Size
  One serving equals approximately 1 1/2 cups.
  More Flavor
  Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
  Serve it With
  Grilled meats, beans, stew, or curry.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tomato large, roughly chopped
  • 3 clove garlic
  • 3 yellow onion small, chopped, divided
  • 2 1/2 teaspoon extra virgin olive oil
  • 3 teaspoon curry powder
  • 3/4 teaspoon dry thyme
  • 3 1/3 cup quinoa
  • 3 teaspoon sea salt more or less to taste
  • 3 1/3 cup low sodium vegetable broth

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg

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  Miracle Noodle Yakisoba

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  Rated 0 out of 5
  6 servings
  

  Miracle Noodle Yakisoba

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $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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  Okra, Peas & Rice

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  Rated 0 out of 5
  5 servings
  

  Okra, Peas & Rice

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:

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

  Okra, Peas & Rice quantity

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

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  Instructions

  • Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
  • In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
  • Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
  • Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 1 1/2 cup Jasmine rice
  • 4 cup okra trimmed, chopped
  • 30 ounce canned black eyed peas drained and rinsed
  • 4 teaspoon extra virgin olive oil
  • 2 teaspoon paprika more or less to taste
  • 1 teaspoon sea salt more or less to taste
  • 56 ounce canned whole peeled tomatoes drained and halved

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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  Vegan Kimchi Tofu Scramble

  $0.00 Cooking Fee

  Rated 0 out of 5
  5 servings
  

  Vegan Kimchi Tofu Scramble

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

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

  Vegan Kimchi Tofu Scramble quantity

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

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  Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
  • Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
  • Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
  • Divide into bowls and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 teaspoon sesame oil
  • 32 ounce medium firm tofu firm, patted dry, crumbled
  • 3 tablespoon tamari sauce
  • 10 cup kale leaves packed
  • 5 tablespoon nutritional yeast
  • 2 1/2 cup vegan kimchi drained

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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  Exotic Mushroom Bisque

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  Up to 10 servings
  

  Exotic Mushroom Bisque

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This delicious soup combines 3 types of mushrooms with Madeira wine and broth. It can be partially or fully blended for a creamy texture. Note: This recipe contains alcohol which must be purchased by the customer.

  Exotic Mushroom Bisque quantity

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  Instructions

  • In a large pot sauté onions in olive oil until caramelized, about 20 minutes; remove from pan and set aside. Sauté all the mushrooms in the same pan. Puree 1/2 of the sautéed mushrooms in blender.
  • Return onion mixture to pan with sautéed mushrooms and pureed mushrooms. Add broth, Madeira wine, sea salt, and black pepper and simmer for 30 minutes.
  • Season to taste & serve.
  • Note: For a thicker, creamier version of this soup, puree entire recipe, thinning with reserved mushroom stock if needed.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 sweet onion sliced
  • 1 cup extra virgin olive oil
  • 8 cup vegetable broth
  • 2 cup Madeira wine
  • 48 ounce cremini mushroom sliced
  • 2 cup dried morel mushroom soaked in warm water, sliced, and stock reserved
  • 9 ounce fresh shiitake mushroom stems removed and sliced
  • 2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 342kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1246mg | Potassium: 961mg | Fiber: 3g | Sugar: 15g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg

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  Cauliflower, Broccoli and Rice Casserole

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  6 servings
  

  Cauliflower, Broccoli and Rice Casserole

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

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  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeSoy FreeVeganVegetarian

  Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.

  Cauliflower, Broccoli and Rice Casserole quantity

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

  Instructions

  • Cook rice according to package directions.
  • Preheat the oven to 350ºF/175ºC.
  • In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
  • In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
  • Bake for 25-30 minutes or until the top is golden brown.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup jasmine rice
  • 3 1/2 cup water
  • 15 ounce canned chickpeas drained
  • 9 ounce cauliflower florets
  • 3 ounce broccoli florets
  • 1 ounce baby spinach or leafy greens of choice
  • 2 tablespoon pine nuts
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt more of less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon nutritional yeast

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 407kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 529mg | Fiber: 8g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg

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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Up to 10 servings
  
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  Peruvian Yucca Frita with Aji Amarillo Sauce

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  Recipe adapted from:

  An Le

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  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Yucca is a tubular root vegetable with white flesh. Frying it creates a dry fluffy interior similar to a potato but with a buttery flavor and a crisp exterior. You can buy fresh yucca at specialty stores such as the Asian market or frozen and pre cut at the Mexican market. It pairs well with the mushroom ceviche dish.

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  Instructions

  • Preheat over to 350 F.
  • Thaw yucca ahead of time or under running water.
  • Use mixing bowl to toss oil, and salt and pepper with yucca evenly.
  • Place a baking sheet covered in foil, roast at 350 until lightly golden for 20 minutes.

  FOR THE SAUCE

  • Boil the peppers for 10 minutes. After the boiling de-seed the peppers.
  • Place in blender with oil, garlic, parsley, cashew cheese, and salt and blend.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound yucca frozen, thawed
  • 1 ½ cup extra virgin olive oil or avocado oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  FOR THE SAUCE

  • 1 bag Aji Amarillo pepper bought at a Mexican store
  • 2 clove garlic peeled
  • 2 tablespoon cashew cheese soft vegan cheese
  • ½ cup extra virgin olive oil
  • 1 tablespoon Italian parsley rough chop
  • ½ teaspoon Kosher salt

  Cooking Tools Required

  Baking Pan, Baking sheet, Blender, Cutting board, Food Processor, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven

  Reheating/Serving Instructions

  To reheat yucca, you can use a nonstick pan or oven

  Nutrition

  Calories: 362kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 387mg | Fiber: 3g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 29mg | Calcium: 24mg | Iron: 1mg

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  Peruvian Quinoa Butternut Squash Soup

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  Peruvian Quinoa Butternut Squash Soup

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  Recipe adapted from:

  An Le

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  $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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  Panzanella Salad

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  Up to 10 servings
  

  Panzanella Salad

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  Recipe adapted from:

  Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  A classic Italian bread and tomato salad that manages to be fresh and summery. Still hearty enough for lunch or light dinner.

  Panzanella Salad quantity

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  Instructions

  • Preheat oven to 350 F
  • Place tomatoes in a colander set in a bowl and season with 4 tsp salt and toss to coat.
  • Set aside at room temperature to drain. Toss occasionally. Drain a minimum of 15 minutes, while toasting bread.
  • In a large bowl, toss bread with 4 tbsp olive oil and transfer to a baking sheet. Bake until crisp and firm but not browned; about 15 minutes, remove from oven and let cool.
  • Remove colander with tomatoes from the tomato juice and place the colander in the sink.
  • Add shallot, garlic, mustard, and vinegar to the bowl with the tomato juice.
  • Combine toasted bread, tomatoes, cucumbers, and dressing in a large bowl. Add the fresh basil, and toss everything to coat and season with salt and pepper.
  • Let rest 30 minutes before eating, tossing occasionally until bread absorbed dressing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound tomato preferably heirloom, cut into bite size pieces
  • 1 English cucumber sliced
  • 4 teaspoon Kosher salt plus more for seasoning
  • 1 ½ pound ciabatta bread or focaccia, cut into 1 1/2 inch cubes
  • 1 ¼ cup extra virgin olive oil divided
  • 2 shallot minced, or slices of red onion
  • 4 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 4 tablespoon red wine vinegar
  • ½ teaspoon freshly ground black pepper or to taste
  • 1 cup fresh basil roughly chopped and packed into cup

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve after 30 minutes resting. Best If all is consumed and does not hold well for later use.

  Nutrition

  Calories: 228kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1281mg | Potassium: 556mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1858IU | Vitamin C: 30mg | Calcium: 33mg | Iron: 1mg

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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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  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

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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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  Romesco Sauce

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  Up to 10 servings
  

  Romesco Sauce

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  Recipe adapted from:

  Fifteen Spatulas

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Romesco sauce is a traditional Spanish is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!

  https://www.fifteenspatulas.com/romesco/

  Romesco Sauce quantity

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  https://www.fifteenspatulas.com/romesco/

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  Instructions

  • Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce jarred roasted red pepper
  • 1 cup toasted slivered almonds
  • 1/2 cup extra virgin olive oil
  • 4 clove garlic
  • 4 tablespoon red wine vinegar
  • 2 teaspoon smoked paprika
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Blender, Colander, Cutting board, Measuring cups and spoons

  Nutrition

  Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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  Chipotle Salsa

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  Up to 10 servings
  

  Chipotle Salsa

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  Recipe adapted from:

  Honey What's Cooking

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

  Chipotle Salsa quantity

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  Instructions

  • Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
  • In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the cast iron pan, grill, or broiler:

  • 8 each Roma tomato sliced in half lengthwise
  • 1/2 each white onion that has been sliced in half crosswise
  • 1 each jalapeno pepper sliced in half lengthwise
  • 2 each serrano pepper
  • 6 clove garlic with skin
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 1 cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 ½ teaspoon Kosher salt
  • 1 tablespoon adobo sauce from canned chipotles in adobo sauce
  • 1/2 each chipotle pepper from canned chipotles in adobo sauce

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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  Korean Seaweed Soup (birthday soup)

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  Up to 10 servings
  

  Korean Seaweed Soup (birthday soup)

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeVeganVegetarian

  Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

  Korean Seaweed Soup (birthday soup) quantity

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  Instructions

  • Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
  • Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
  • Garnish with green onions.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ounce Korean miyeok OR Japanese wakame seaweed
  • 3 tablespoon sesame oil
  • 3 clove garlic mined
  • 17 cup vegetable broth
  • 5 tablespoon soy sauce Kikkoman recommended
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 4 stalk green onions thinly sliced

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.

  Nutrition

  Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Rated 0 out of 5
  Up to 10 servings
  
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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.

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  Instructions

  • Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
  • Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
  • Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 14 ounce canned red kidney beans rinsed and drained
  • 5 eggplant medium
  • 1/4 cup extra virgin olive oil
  • 2 leek white parts only, sliced into half circles
  • 1 bunch green onion finely chopped
  • 2 celery root small dice
  • 4 stalk celery with leaves, chopped
  • 5 sunchoke (Jerusalem artichoke) chopped
  • 1 bunch chard roughly chopped
  • 1 bunch Italian parsley chopped
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh dill chopped
  • 16 cup water
  • 1/4 cup fresh lemon juice
  • 3 bay leaf
  • 1 1/2 tablespoon Kosher salt
  • 1/3 cup fresh mint
  • 1 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground turmeric
  • pinch ground cardamom
  • 1/4 cup fresh lemon juice

  Optional:

  • 3 dried Persian lemon pounded

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 219kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1387mg | Potassium: 1278mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2889IU | Vitamin C: 41mg | Calcium: 150mg | Iron: 4mg

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  Marinated Veggie Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Marinated Veggie Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  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

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  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

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

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