Showing 61–80 of 152 resultsSorted by popularity

• 

  Add to my favorites

  Veggie Curry

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Veggie Curry

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

  Veggie Curry quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
  • Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
  • Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
  • Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook23

  Hands-Off Cook0

  Passive0

  Total Time43 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 14 ounce canned lite coconut milk
  • 3 tablespoon yellow curry paste more or less to taste
  • 1/4 cup rice vinegar
  • 4 ounce green bean trimmed and chopped
  • 2 Yukon Gold potato peeled and chopped
  • 3 tablespoon coconut oil or avocado oil
  • 1 yellow onion finely chopped
  • 2 carrot chopped
  • 1 head cauliflower medium, chopped into florets
  • 1 teaspoon sea salt more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat until heated through.

  Nutrition

  Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Chraime Moroccan Tofu Patties

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Chraime Moroccan Tofu Patties

  Add to my favorites

  Recipe adapted from:

  Liat Sheerit

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 patties

  Dairy FreeEgg FreeNut FreePaleoVeganVegetarianWhole 30

  Chraime Moroccan Tofu Patties quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
  • While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
  • In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
  • Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
  • In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
  • When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
  • Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
  • Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
  • Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
  • Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
  • Optional step - broil in the oven the patties for a few minutes.
  • Serve with chopped cilantro and slices of challah.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive15

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PATTIES

  • 1 pound firm tofu but not extra firm
  • ¼ cup avocado oil for frying the onion
  • 1 onion large, diced
  • 5 tablespoon semolina flour
  • ½ lemon juiced
  • 1 bunch fresh cilantro chopped
  • 3 clove garlic crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • avocado oil cooking spray

  FOR THE SAUCE

  • ¼ cup avocado oil
  • 1 red bell pepper seeded and cut into thin slices
  • 2 tomato large tomatoes, cut into large cubes
  • 28 ounce canned crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon agave or sugar
  • 1 teaspoon Kosher salt
  • 1 lemon thick slice
  • 5 clove garlic thinly sliced
  • 3 clove garlic minced
  • ½ bunch fresh cilantro chopped
  • 3 tablespoon fresh cilantro chopped, or parsley
  • ½ cup water or more as needed

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

  Nutrition

  Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

  *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

  Add to cart
• 

  Add to my favorites

  Vegan Onions, Mushrooms and Cashews Pate

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Onions, Mushrooms and Cashews Pate

  Add to my favorites

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.

  https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

  Vegan Onions, Mushrooms and Cashews Pate quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
  • Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
  • Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
  • Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
  • Transfer to a serving bowl, and cool to room temperature before serving.
  • Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook5

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 ½ cup onion for 10 servings use 1 large onion, chopped
  • 8 ounce white mushroom white or cremini (aka baby bella) mushrooms
  • ¾ cup cashews toasted
  • 1 tablespoon fresh lemon juice or to taste
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper

  FOR GARNISH

  • paprika
  • Italian parsley Finely minced

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

  Nutrition

  Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

  *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

  Add to cart
• 

  Add to my favorites

  Baked Tofu & Cabbage with Peanut Ginger Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baked Tofu & Cabbage with Peanut Ginger Sauce

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Baked tofu, edamame, and cabbage is served over califlower rice and topped with a drizzle of peanut ginger sauce.

  www.kaiafitfolsom.com

  Baked Tofu & Cabbage with Peanut Ginger Sauce quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  www.kaiafitfolsom.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Add the tofu and edamame to a mixing bowl with 3/4 of the tamari and toss to coat. Let the tofu marinate while reheating the oven.
  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  • Arrange the cabbage on one side of the baking sheet and the marinated tofu and edamame on the other. Bake for 30 minutes stirring halfway through.
  • Meanwhile, in a small mixing bowl combine the peanut butter, ginger, lime juice, and the remaining tamari. Stir in the water to thin the sauce. Cook the cauliflowr rice.
  • To serve, divide the cauliflower rice between plates. Top with the baked cabbage and tofu and drizzle with the sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days.
  Nut-Free
  Use sunflower seed butter instead of peanut butter.
  More Flavor
  Add garlic, honey, sesame oil, or red pepper flakes to the sauce.
  No Tamari
  Use coconut aminos instead.
  More Carbs
  Serve with rice or quinoa instead of cauliflower rice

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 31 ounce extra firm tofu cubed
  • 5 cup frozen edamame (shelled)
  • 10 tablespoon tamari sauce divided
  • 20 cup purple cabbage cut into 1-inch strips
  • 5 tablespoon all-natural peanut butter
  • 5 teaspoon fresh ginger grated
  • 7.5 teaspoon lime juice
  • 7.5 tablespoon water
  • 5 cup frozen riced cauliflower cooked according to package directions

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 136kcal | Carbohydrates: 20g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1134mg | Potassium: 854mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1988IU | Vitamin C: 141mg | Calcium: 130mg | Iron: 3mg

  *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

  Add to cart
• 

  Add to my favorites

  Best Tzatziki

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Best Tzatziki

  Add to my favorites

  Recipe adapted from:

  Cookie and Kate

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

  Best Tzatziki quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
  • Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
  • Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
  • 1 ½ cup plain Greek yogurt
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon fresh dill or mint, chopped
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic medium, pressed or minced
  • ½ teaspoon fine sea salt

  Cooking Tools Required

  Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

  *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

  Add to cart
• 

  Add to my favorites

  Plain Medium Grain White Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Plain Medium Grain White Rice

  Add to my favorites

  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

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  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

  *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

  6

  Add to cart
• 

  Add to my favorites

  Green Frittata

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Green Frittata

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful green frittata is loaded with fresh herbs and optional raisin and walnut topping.

  Green Frittata quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat 1/2 of the avocado oil in a 10” skillets over medium heat. Cook onion and leek, stirring occasionally, until very soft, but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside
  • Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
  • Heat broiler. Heat remaining oil in reserved skillets over medium heat. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
  • Top with walnuts and raisins, optional.

  Cook Times

  Active Prep15

  Hands-On Cook11

  Hands-Off Cook0

  Passive0

  Total Time26 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 onion medium, finely chopped
  • 1 leek medium, white and pale-green parts only, finely chopped
  • 8 egg large
  • 1 teaspoon Kosher salt
  • 1½ teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1½ cup fresh cilantro finely chopped
  • 1½ cup fresh dill finely chopped
  • 1½ cup Italian parsley finely chopped
  • 1 tablespoon dried fenugreek

  Optional toppings

  • ¼ cup walnuts chopped
  • ¼ cup raisins

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in sauté pan set over medium heat or in microwave on medium power until heated through.

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 600mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3008IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 4mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Raw coconut matcha macaroons

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Raw coconut matcha macaroons

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Yummy bite sized treats that curb that sweet craving. Great in the go! You can also dehydrate theses for an extra crunch texture!

  Raw coconut matcha macaroons quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a food processor, process 3 cups of dried coconut and melted coconut oil for 1-2 minutes.
  • Add almond meal, coconut nectar, matcha, vanilla, salt, and process until well combined.
  • Scrape dough in to a mixing bowl and fold in additional 3 tbsp of dried coconut.
  • Using a teaspoon or cookie scoop, form bite size balls. If dehydrating, place on dehydrator trays. If not, place on parchment lined baking sheet.
  • If dehydrating, dehydrate at 115 degrees for about an hour. Be careful to not over dehydrate.
  • If not, crust chill macaroons in refrigerator for an hour before consumption

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ¼ cup unsweetened shredded coconut fine shred
  • ½ cup coconut oil melted
  • ⅓ cup almond meal
  • 2 tablespoon coconut nectar raw honey or maple syrup can be substituted
  • 1 ½ teaspoon matcha high quality
  • ¼ teaspoon vanilla bean powder
  • ¼ teaspoon Himalayan pink salt

  Cooking Tools Required

  Food Processor, Oven, Refrigerator, Saucepan

  Reheating/Serving Instructions

  Store macaroons in an airtight container in the fridge for 5-7 days!

  Nutrition

  Calories: 314kcal | Carbohydrates: 11g | Protein: 3g | Fat: 31g | Saturated Fat: 26g | Sodium: 69mg | Potassium: 151mg | Fiber: 5g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

  *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

  Add to cart
• 

  Add to my favorites

  Roasted Beet and Herbed Goat Cheese Stacks

  $37.50 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Roasted Beet and Herbed Goat Cheese Stacks

  Add to my favorites

  Recipe adapted from:

  Laura Klein

  Rated 5 out of 5 based on 5 customer ratings

  $37.50 Cooking Fee

  Serving Size: 1 stack

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  A beautiful and elegant first course or salad!

  http://www.thenibble.com/reviews/main/vegetables/beet-and-goat-cheese-salad-recipe.asp

  Roasted Beet and Herbed Goat Cheese Stacks quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  http://www.thenibble.com/reviews/main/vegetables/beet-and-goat-cheese-salad-recipe.asp

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Directions Roast The Beets Preheat oven to 400°F. Place the beets in a small roasting pan and pour in enough cold water to reach about one quarter of the way up the sides of the beets. Roast the golden beets in a separate pan from the red beets so the colors do not bleed together. Cover the pan with foil and roast the beets until they are tender: 2 hours to 2 hours 15 minutes, depending on their size. To check for doneness, gently insert a toothpick into a beet. It should slide through easily. Remove the beets from the pan, cool and peel. Cut each beet into 1/4"-thick round slices. Cut each slice with a 2-3" round cookie cutter. (You will need ten rounds.) Cut trimmings into 1/4" dice and reserve 1/2 cup of dice for garnish.
  • In a sauté pan, bring ½ cup of vinegar and ½ cup of sugar to a boil. Stir to combine and until sugar is dissolved. Lower heat to a simmer and poach beets one minute per side. Poach the golden beets first separately from the red beets to prevent the beets from bleeding onto one another. With a slotted spatula, remove and place on a baking tray lined with parchment paper. Cover and refrigerate until needed. Repeat with the red beets.
  • When ready to assemble, heat the olive oil in a small sauté pan. Arrange the slices of herbed goat cheese in the pan and warm slightly, turning them with a small spatula just to warm both sides. This has to be done quickly or the cheese will melt.

  Make Balsamic Glaze

  • NOTE: Use a heat diffuser when reducing balsamic vinegar. If you boil it too hard the acid will remain and make the glaze too sharp. Heat 2 cups balsamic vinegar in a heavy medium saucepan over medium heat until you see steam rising from the vinegar. Decrease the heat and reduce the vinegar for 2 to 3 hours until it is thickened and is like maple syrup. You should have about ½ cup of the glaze. Store glaze in a plastic squeeze bottle and bring to room temperature when needed.

  Make the Herbed Goat Cheese

  • Combine the parsley, chives, thyme and pepper in a bowl. Lay enough plastic wrap on a flat surface to tightly wrap around the cheese log. Place herb mixture on plastic wrap. Roll the cheese log in the mixture, coating all sides while retaining the shape of the log. Wrap in plastic wrap and refrigerate until needed.

  Make the Blood Orange Almond Vinaigrette

  • Bring blood orange juice to a boil in medium sauce pan. Reduce heat to a simmer and reduce until you have 1/3 cup of blood orange juice.

    In a medium bowl, combine reduced blood orange juice, vinegar, shallot, thyme and blood orange zest.

    Slowly drizzle oils into mixture while whisking until combined and thick. Season with salt and pepper to taste. Refrigerate until needed.

  Assemble

  • The Beet Stacks Starting with a red beet round, place one round on a firm, flat surface and begin to layer. Top with a slice of goat cheese, then a golden beet round, a second slice of cheese, another red beet round, a third slice of cheese and a beet round. (Continue until you have five layers of beets and four layers of cheese.) Depending on the size of the beets, you can either leave the rounds whole or cut them in half, placing them on their back when plated so you can see the gorgeous alternating colors between the cheese. Repeat with the remaining beets and cheese.

  To Serve

  • This dish looks best on plain white plates. Drizzle plates with Fresh Organic Basil Oil and Balsamic Glaze. Arrange the stacks of beets in the center of each plate with drizzled oil and glaze. Toss the baby lettuces with the Organic Blood Orange Almond Vinaigrette and mound half of the lettuces in the middle and in-between the stacks of beats. Sprinkle the reserved diced beets on top of the greens. Serve immediately.
  • Chef’s Tip This is truly an impressive dish and fairly easy to do if prepared ahead. I have served this dish to people who do not like beets and they love it. My advice, don't tell your friends what they are eating until they have taken a bite. As always, use as many organic ingredients you can find for optimum flavor and health.

  Cook Times

  Active Prep40

  Hands-On Cook20

  Hands-Off Cook90

  Passive0

  Total Time2 hours hours 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound large golden beet at least 3 inches in diameter, washed and trimmed
  • 1 pound large red beet at least 3 inches in diameter, washed and trimmed
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 1 tablespoon extra virgin olive oil
  • 1/2 recipe herbed goat cheese see below, cut into eight round slices
  • 1 1/2 cup mixed baby lettuce washed and dried
  • 1/4 cup blood orange almond vinaigrette see below
  • Salute Santé Infused basil oil

  For the Balsamic Glaze:

  • 2 cup balsamic vinegar

  For the Herbed Goat Cheese:

  • 3 teaspoon Italian parsley chopped
  • 3 teaspoon fresh chive chopped
  • 2 teaspoon fresh thyme chopped
  • 1 teaspoon freshly ground black pepper
  • 9 ounce fresh goat cheese chevre, 1 log

  For the Blood Orange Almond Vinaigrette:

  • 1 1/2 cup blood orange juice
  • 1 shallot peeled and minced
  • 1 teaspoon fresh thyme
  • 2 tablespoon balsamic vinegar
  • 1/2 teaspoon blood orange zest
  • 1/3 cup almond oil
  • 1/3 cup extra virgin olive oil
  • Kosher salt
  • freshly ground black pepper

  Plus:

  • plastic wrap

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Roasting Pan, Saucepan, Sharp Knives

  Nutrition

  Calories: 401kcal | Carbohydrates: 43g | Protein: 7g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 12mg | Sodium: 189mg | Potassium: 523mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3042IU | Vitamin C: 28mg | Calcium: 89mg | Iron: 2mg

  *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

  Add to cart
• 

  Add to my favorites

  Roasted Garlic Hummus

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Garlic Hummus

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  This homemade hummus is made with chickpeas, roasted garlic, and fresh lemon juice. Serve it with pita chips (fresh or crispy), or your favorite vegetables.

  Roasted Garlic Hummus quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees
  • Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
  • To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
  • Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the roasted garlic:

  • 1 head garlic halved
  • 2 teaspoon extra virgin olive oil

  For the hummus:

  • 30 ounce canned chickpeas drained and rinsed
  • 6 tablespoon fresh lemon juice
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste
  • 6-8 tablespoon water
  • ½ teaspoon ground paprika

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, Spatula

  Nutrition

  Calories: 274kcal | Carbohydrates: 28g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 329mg | Fiber: 7g | Sugar: 4g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 3mg

  *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

  Add to cart
• 

  Add to my favorites

  Vegan Gingerbread Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  12 servings
  

  Vegan Gingerbread Muffins

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy 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 Gingerbread Muffins quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 12

  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a muffin tin with liners.
  • In a medium-sized bowl, add the flour, baking soda, cinnamon, ginger, salt, and coconut sugar. Whisk well to combine.
  • In a large bowl, combine the ground flax and water. Leave for five minutes to allow it to gel.
  • Add the coconut oil, molasses, and almond milk and whisk to combine. Add the dry ingredients slowly, while stirring to combine.
  • Pour the mix into the prepared muffin tin and bake for 18 to 20 minutes until cooked through. Let cool, and then remove muffins. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup all purpose gluten-free flour Bob's Red Mill recommended
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1/4 teaspoon sea salt
  • 1/3 cup coconut sugar
  • 2 tablespoon flax seeds meal
  • 1/3 cup water
  • 1/3 cup coconut oil melted
  • 1/4 cup blackstrap molasses
  • 1 cup unsweetened almond milk

  Cooking Tools Required

  Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Spatula, Standard muffin pan, Whisk

  Nutrition

  Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 176mg | Potassium: 15mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

  *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

  12

  Add to cart
• 

  Add to my favorites

  Traditional Stuffing

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Traditional Stuffing

  Add to my favorites

  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: about 2 cups

  Dairy FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the fresh herbs. A traditional must-have side dish on Thanksgiving.

  http://www.chefsydbailey.com

  Traditional Stuffing quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  http://www.chefsydbailey.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 325.
  • Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
  • Melt the butter in a pot, saute onions and celery for 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
  • Add the stock into a bowl with bread. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
  • Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for the last 10-15 minutes till golden brown.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf french bread cut into 1/2 inch cubes and dried
  • 1 loaf sourdough bread cut into 1/2 inch cubes and dried
  • 1 cup vegan butter or regular butter for vegetarian
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 2 tablespoon fresh sage chopped fine
  • 2 teaspoon fresh thyme minced
  • 2 teaspoon Kosher salt adjust to taste
  • 1 teaspoon freshly ground black pepper
  • 2 cup vegetable stock add more as needed

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

  Reheating/Serving Instructions

  Microwave covered on medium high for 3 minutes

  Nutrition

  Calories: 391kcal | Carbohydrates: 51g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Sodium: 1246mg | Potassium: 170mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1028IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 3mg

  *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

  Add to cart
• 

  Add to my favorites

  Egg White, Spinach, Mushrooms and Onion Frittata

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Egg White, Spinach, Mushrooms and Onion Frittata

  Add to my favorites

  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4.5 ounces

  Gluten FreeLower CarbNut FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

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

  Egg White, Spinach, Mushrooms and Onion Frittata quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Pre-heat the oven to 375 degrees.
  • In a large bowl, whisk together the eggs, with the milk.
  • Then stir in the ricotta and parmesan cheese, and mix well.
  • Add all the vegrables and herbs, and mix well into the mixture.
  • Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pan size and oven functionality.
  • Cut into pie shaped wedges to serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 20 egg white large
  • 2 tablespoon whole milk
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon fresh dill chopped, or other fresh herbs
  • extra virgin olive oil spray
  • 10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
  • 4 ounce white mushroom sliced
  • 1 shallot or onion diced
  • ¼ cup low fat ricotta cheese
  • 1 tablespoon parmesan cheese

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half. 

  Nutrition

  Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Asian Inspired Cabbage Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Asian Inspired Cabbage Salad

  Add to my favorites

  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

  Asian Inspired Cabbage Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head green cabbage large, cut into thin strips, 2-3 inches long
  • 1/4 head purple cabbage cut into thin strips, 2-3 inches long
  • 3 stalk green onion sliced
  • 1 carrot large, julienne
  • 2 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds

  For the dressing:

  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon sesame oil
  • 4 teaspoon rice vinegar
  • 2 teaspoon soy sauce
  • 1 1/2 teaspoon Kosher salt divided, more or less to taste

  Optional:

  • 1 teaspoon pomegranate extract

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

  Nutrition

  Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

  *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

  Add to cart
• 

  Add to my favorites

  Goan Chickpea Curry

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Goan Chickpea Curry

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy 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

  Goan Chickpea Curry quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
  • Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
  • Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
  • Stir in the tamarind, coconut milk, and chickpeas. Bring to a gentle simmer and season with more salt if needed. Divide into bowls and enjoy!

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 teaspoon coriander seeds
  • 2 1/2 teaspoon cumin seeds
  • 8 teaspoon fresh ginger minced
  • 1 1/2 teaspoon sea salt more or less to taste
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground turmeric
  • 3 1/2 teaspoon coconut oil
  • 2 yellow onion large, diced
  • 3 tomato small, diced
  • 5 teaspoon tamarind paste
  • 30 ounce canned full-fat coconut milk
  • 45 ounce canned chickpeas rinsed and drained

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mortar and Pestle, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 47g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 376mg | Potassium: 779mg | Fiber: 13g | Sugar: 12g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 6mg

  *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

  Add to cart
• 

  Add to my favorites

  Tofu & Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Tofu & Cauliflower Fried Rice

  Add to my favorites

  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy 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

  Tofu & Cauliflower Fried Rice quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook the rice according to package directions.
  • Meanwhile, add the tofu to a bowl with 1/4 of the tamari sauce and the rice vinegar. Stir to combine and ensure the tofu is well coated.
  • Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
  • To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
  • Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
  • Stir in the remaining green onions. Season with additional tamari or salt if needed.
  • Divide between plates or bowls and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup brown rice cooked according to package directions
  • 32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
  • 10 tablespoon tamari sauce divided
  • 15 teaspoon rice vinegar
  • 8 teaspoon sesame oil
  • 5 carrot medium, peeled and chopped
  • 2 1/2 cup frozen edamame thawed and shelled
  • 1 1/2 cup water
  • 10 clove garlic minced
  • 15 stalk green onion sliced, divided
  • 8 teaspoon Sriracha sauce
  • 5 cup frozen riced cauliflower fresh

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 332kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1146mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5280IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

  *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

  Add to cart
• 

  Add to my favorites

  Roasted Vegetable Buddha Bowl

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Vegetable Buddha Bowl

  Add to my favorites

  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Quinoa, walnuts, and dried cranberries form the base of this bowl, which is then topped with tofu Brussels sprouts and bell pepper. And to finish it off, a drizzle of lemony Dijon vinaigrette!

  Roasted Vegetable Buddha Bowl quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper. In a large bowl, combine the tofu, Brussels sprouts, pepper and red onion.
  • Pour olive oil over them, along with the vinegar, maple syrup, and salt and pepper. Toss to fully coat the veggies, and then arrange on the baking sheet, spreading evenly. Roast until the edges of the veggies are browned (about 30 to 40 minutes), flipping once during cooking.
  • Meanwhile cook the quinoa according to package directions. Place the cooked quinoa in a small bowl. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice and mustard. Pour half the dressing over the quinoa.
  • To toast the walnuts, simply add walnuts to a pan over medium heat for about 5 minutes. Stir often so they don’t burn. Stir walnuts and cranberries into the quinoa, stirring well to combine.
  • To assemble, divide the quinoa among bowls and top with vegetable mixture, then any remaining dressing.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For roasting:

  • 36 ounce medium firm tofu drained and chopped
  • 3 pound Brussels sprouts cut in half
  • 3 yellow bell pepper seeded and diced
  • 3 red onion small, sliced
  • 6 tablespoon extra virgin olive oil
  • 4½ tablespoon balsamic vinegar
  • 3 teaspoon pure maple syrup
  • 3 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the salad:

  • 3 cup quinoa rinsed
  • 1 cup walnuts
  • 1 cup dried cranberries
  • 3 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 3 tablespoon extra virgin olive oil
  • 6 tablespoon fresh lemon juice
  • 1½ teaspoon Dijon mustard

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 595kcal | Carbohydrates: 68g | Protein: 24g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 1449mg | Potassium: 1026mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1111IU | Vitamin C: 187mg | Calcium: 241mg | Iron: 6mg

  *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

  Add to cart
• 

  Add to my favorites

  Asian Chicken-less Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Asian Chicken-less Salad

  Add to my favorites

  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This vegan and vegetarian version of Chinese chicken salad uses tofu, spinach, and grated carrots. It's then topped with a soy sesame dressing.

  Asian Chicken-less Salad quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Mix all veggies and tofu, add dressing, and season to taste.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce spinach chopped
  • 2 carrot large, grated
  • 1/2 cup sliced almonds
  • 1 red onion diced
  • 3 clove garlic minced
  • 16 ounce firm tofu cubed
  • 3 teaspoon sesame seeds
  • 3 tablespoon tamari sauce or low-sodium soy sauce
  • 3 tablespoon sesame oil
  • pinch sea salt
  • pinch freshly ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 138kcal | Carbohydrates: 6g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 326mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3634IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg

  *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

  Add to cart
• 

  Add to my favorites

  Sticky Sesame Cauliflower

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Sticky Sesame Cauliflower

  Add to my favorites

  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVegetarian

  Note: Requires 2 baking sheets for 6-10 servings.

  Sticky Sesame Cauliflower quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat your oven to 450 F. Line baking sheet with parchment paper. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes.
  • Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
  • While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
  • Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head cauliflower large, chopped (about 12 cups)
  • 2/3 cup low-sodium soy sauce
  • 1/2 cup pure maple syrup honey or agave
  • 1/2 cup rice vinegar
  • 4 clove garlic minced
  • 3 teaspoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 3 tablespoon cornstarch or arrowroot
  • 1/2 cup water

  For garnish:

  • 1 tablespoon sesame seeds
  • 3 stalk green onion sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 432mg | Fiber: 3g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 1mg

  *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

  Add to cart
• 

  Add to my favorites

  Eat the Rainbow Nori Wraps

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Eat the Rainbow Nori Wraps

  Add to my favorites

  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Eat the Rainbow Nori Wraps quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Clean veggies and fruits and cut them in slices. Same with the tempeh.
  • Mix lime juice, tamari and chili into a small bowl.
  • Lay nori sheet on a flat surface, place about a handful of all raw ingredients on top and loosely roll the nori in a cone. These do not need to be tight like sushi.
  • Serve together with the sauce.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 11 ounce carrot
  • 18 ounce cucumber
  • 8 ounce purple cabbage
  • 5 1/2 ounce enoki mushroom
  • 20 ounce tempeh
  • 1 1/4 cup fresh mint
  • 2 ounce baby spinach
  • 3 1/2 ounce sprouts
  • 16 ounce avocado
  • 14 ounce mango
  • 20 nori sheet

  For the sauce:

  • 10 tablespoon tamari sauce
  • 10 tablespoon lime juice
  • 5 teaspoon chili powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Note: If not eaten immediately and stored in a container, nori will become soft from the moisture from the vegetables.

  Nutrition

  Calories: 264kcal | Carbohydrates: 26g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 1069mg | Potassium: 965mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7345IU | Vitamin C: 46mg | Calcium: 135mg | Iron: 4mg

  *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

  Add to cart