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  Assorted 5 Salad Dressings

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  Up to 10 servings
  

  Assorted 5 Salad Dressings

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

  Assorted 5 Salad Dressings quantity

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

  Instructions

  Zesty Tahini Dressing

  • Add all ingredients into a blender and blend until combined.

  Apple Cider Vinegar Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.

  Honey Mustard Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

  Cilantro Lime Dressing

  • Add all ingredients into a blender and blend until combined.

  Peanut Dressing

  • Add all ingredients into a blender and blend until combined. Add water to thin.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Zesty Tahini Dressing

  • ¼ cup tahini
  • ¼ cup apple cider vinegar
  • ¼ cup fresh lemon juice
  • ½ teaspoon low-sodium tamari
  • 1 tablespoon nutritional yeast
  • 2 clove garlic minced

  Apple Cider Vinegar Dressing

  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • 2 clove garlic minced
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste

  Honey Mustard Dressing

  • 1 lemon juiced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon honey or maple syrup for a vegan version
  • 2 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil

  Cilantro Lime Dressing

  • ¼ cup extra virgin olive oil
  • 2 lime juiced
  • 2 tablespoon fresh cilantro chopped
  • 2 clove garlic minced
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground coriander

  Peanut Dressing

  • ¼ cup peanut butter
  • 1 clove garlic chopped
  • 2 teaspoon fresh ginger chopped
  • 2 tablespoon rice vinegar
  • 2 tablespoon low sodium tamari
  • 2 tablespoon maple syrup
  • 1 pinch cayenne pepper optional
  • water add more as necessary, to thin

  Cooking Tools Required

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

  Nutrition

  Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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  No-Grain Granola

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  Up to 10 servings
  

  No-Grain Granola

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Dairy FreeEgg FreeGluten FreePaleoSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

  No-Grain Granola quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 275° F.
  • Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
  • Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
  • Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
  • Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup almond natural, raw
  • 1 cup cashew natural, raw
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 cup coconut flake unsweetened
  • 1/4 cup coconut oil
  • 2 tablespoon pure maple syrup or honey
  • 1 teaspoon Himalayan pink salt more or less depending on size of grind
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Up to 10 servings
  

  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Chocolate Croissant Bread Pudding

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  Rated 5.00 out of 5
  Up to 10 servings
  
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  Chocolate Croissant Bread Pudding

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  I didn't start off as a big fan of bread puddings, but one time I found myself with a large surplus of croissants and decided to get fancy with them. This dark chocolate croissant bread pudding became special to me the minute I tasted it.

  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

  Chocolate Croissant Bread Pudding quantity

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  https://www.tasteofhome.com/recipes/chocolate-croissant-bread-pudding/

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  Instructions

  • Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients until blended. Stir in chocolate chips. Gently stir in croissants; let stand until bread is softened, about 15 minutes.
  • Transfer to a greased 8-in. square baking dish. Bake until puffed, golden, and a knife inserted near the center comes out clean, 40-45 minutes. Serve warm.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook40

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 egg lightly beaten
  • 13 ounce milk
  • 4 ounce granulated sugar
  • 1 orange zested and then juiced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Kosher salt
  • 4 ounce dark chocolate chips
  • 4 croissants cut in 1-inch pieces

  Cooking Tools Required

  Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven or microwave.

  Nutrition

  Calories: 253kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 218mg | Potassium: 194mg | Fiber: 1g | Sugar: 21g | Vitamin A: 347IU | Vitamin C: 6mg | Calcium: 98mg | Iron: 1mg

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

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  Up to 10 servings
  

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

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeKetoLower CarbPaleo

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

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

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive30

  Total Time40 minutes minutes

  Recipe Serving Size10 people, 2 bars per serving

  Ingredients

  Ingredients

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

  For the topping:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Contest-Winning Moist Chocolate Cake

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  Rated 0 out of 5
  12 servings
  

  Contest-Winning Moist Chocolate Cake

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  Recipe adapted from:

  Taste of Home

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  $0.00 Cooking Fee

  Serving Size: 1 slice

  Soy FreeVegetarian

  This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.

  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

  Contest-Winning Moist Chocolate Cake quantity

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  https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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  Ingredients Scale

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

  Instructions

  • In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
  • Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup granulated sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 2 egg large, at room temperature
  • 1 cup strong brewed coffee
  • 1 cup buttermilk
  • 1/2 cup avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon powdered sugar

  Cooking Tools Required

  Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

  Nutrition

  Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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  12

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  Salsa Verde

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  Up to 10 servings
  

  Salsa Verde

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Fresh tomatillos simmered with serrano peppers then blended with garlic and onions, create this delicous sauce. If tomatillos are out of season, you can use canned.

  Salsa Verde quantity

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  Instructions

  • Add the tomatillos and the peppers to a large saucepan. Add water to just cover and bring to a boil. Simmer, uncovered, for 12-15 minutes.
  • Drain, reserving 1/2 cup of liquid.
  • In a blender, puree the peppers, tomatillos, garlic and chopped onion, and the cilantro if using. Add just enough of the reserved liquid, if needed for desired consistency. Add salt to taste.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound tomatillo husked and washed, or canned tomatillos if not in season (56 ounces for 10 servings)
  • 2 serrano pepper more or less to taste
  • 2 clove garlic roughly chopped
  • 6 tablespoon white onion roughly chopped
  • 1 teaspoon Kosher salt more or less to taste

  Optional:

  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

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

  Nutrition

  Calories: 26kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 199mg | Fiber: 1g | Sugar: 3g | Vitamin A: 111IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg

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  Quinoa Crackers

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  Rated 0 out of 5
  Up to 10 servings
  

  Quinoa Crackers

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 small crackers

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

  Quinoa Crackers quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 300 degrees.
  • Crush almonds in food processor in short pulses.
  • Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
  • Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
  • Bake for 30 minutes. Allow to cool, then break into pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon chia seeds soaked in water for 15 minutes
  • ½ cup quinoa soaked in water for 15 minutes
  • ½ cup almonds
  • ½ cup quick cooking oats
  • ½ cup sesame seeds
  • ¼ cup flax seed
  • ¼ cup raw tahini
  • 2 tablespoon water
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

  Nutrition

  Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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  10

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  Coconut Chive Flatbread

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Coconut Chive Flatbread

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 flatbread

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.

  www.kaiafitfolsom.com

  Coconut Chive Flatbread quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
  • Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
  • Cut the dough into the according number of recipe servings. Roll into balls.
  • Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
  • Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

  Notes

  Leftovers
  Stack between layers of parchment paper and refrigerate in an airtight container or storage
  bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
  results.
  Serving Size
  One serving is equal to one 8-inch flatbread.
  More Flavor
  Add your choice of herbs or spices to the flour before mixing.
  Serve it With
  Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/4 cup coconut flour
  • 5 1/2 tablespoon psyllium husk powder
  • 1/2 cup dried chive
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon sea salt
  • 2 1/2 tablespoon extra virgin olive oil
  • 2 1/2 cup warm water

  For greasing the pan:

  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

  Reheating/Serving Instructions

  Heat in a hot pan set over medium heat, or in the microwave until warm.

  Nutrition

  Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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  Chimichurri Sauce

  $0.00 Cooking Fee

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

  Chimichurri Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

  Chimichurri Sauce quantity

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

  Instructions

  • Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch Italian parsley mostly leaves
  • 1 bunch fresh cilantro mostly leaves
  • 4 tablespoon fresh oregano
  • 5 clove garlic roughly chopped
  • 4 tablespoon yellow onion chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 1 lime large, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

  Cooking Tools Required

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

  Nutrition

  Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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  Aloo Paratha

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  Rated 0 out of 5
  8 servings
  

  Aloo Paratha

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  Recipe adapted from:

  Priya Krishna

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 paratha

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

  Aloo Paratha quantity

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

  Instructions

  • Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
  • Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
  • Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
  • Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
  • Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
  • Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
  • Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
  • To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive20

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 russet potato medium, about 20-22 ounces total
  • 2 cup whole wheat flour plus more for dusting and rolling
  • 3/4 cup avocado oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon fennel seeds
  • 1 bunch fresh cilantro chopped
  • 1/2 teaspoon chili powder

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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  Goji Berry Balls

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  Up to 10 servings
  

  Goji Berry Balls

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 balls

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

  Goji Berry Balls quantity

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

  Instructions

  • In a food processor, grind cashews into a fine meal.
  • Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
  • Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup cashew raw
  • 1 1/2 cup goji berries raw
  • 3 teaspoon pure vanilla extract
  • 3 tablespoon maple syrup
  • 6 tablespoon fresh lemon juice

  For rolling:

  • 1 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

  Nutrition

  Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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  Clean Diet Carrot Cake

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  Rated 0 out of 5
  12 servings
  

  Clean Diet Carrot Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This moist and delicious carrot cake has walnuts and cinnamon and all the flavor and texture you would expect from a great classic cake.

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

  Clean Diet Carrot Cake quantity

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

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

  Instructions

  • Preheat oven to 350° F.
  • Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
  • Beat the eggs and coconut sugar for 2 minutes, until foamy.
  • Add the grape seed oil to the foam and beat for an additional 2 minutes.
  • Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
  • Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
  • Let completely cool before unmolding.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil to grease the pan
  • 4 egg
  • 3/4 cup coconut sugar
  • 1/2 cup grape seed oil
  • 7 carrot peeled and grated
  • 2 cup white spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup walnuts chopped

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9-inch round baking pan, Cutting board, Electric Hand Mixer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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  Yakisoba Spaghetti Squash

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  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

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

  Yakisoba Spaghetti Squash quantity

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

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

  For the sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

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

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  Frozen Blueberry Bites

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  Up to 10 servings
  

  Frozen Blueberry Bites

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fun frozen bites make for a delicious and nutritious snack!

  Frozen Blueberry Bites quantity

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  Ingredients Scale

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

  Instructions

  • Place a single berry on a toothpick and dip in yogurt.
  • Place single-layered on a parchment lined cookie sheet.
  • Freeze for 45 minutes or until blueberry is fully frozen.
  • Eat immediately or store in an airtight container in the freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive35

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 cup blueberries
  • 1 cup plain Greek yogurt
  • toothpicks for dipping blueberries

  Cooking Tools Required

  Baking sheet, parchment paper

  Reheating/Serving Instructions

  Make sure to freeze blueberries individually before placing together in freezer bag.

  Nutrition

  Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Three Cheese Pesto Baked Orecchiette

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  Rated 0 out of 5
  8 servings
  

  Three Cheese Pesto Baked Orecchiette

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This creamy baked pasta dish combines zucchini and mushrooms with fresh mozzarella, Fontina, and Romano cheeses.

  Three Cheese Pesto Baked Orecchiette quantity

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

  Instructions

  • Position oven rack to middle and pre-heat oven to 450 degrees.
  • Fill a large pot ¾ full with water and bring to a boil. When boiling add salt and then the pasta. Cook to al-dente according to time on the package. Drain and set aside
  • Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil then the mushrooms. Saute for 5-6 minutes or until mushrooms have lost most of their moisture. Add the red pepper flakes and saute an additional minute. Season with Kosher salt and pepper. Transfer mushrooms to a 9x13 inch baking dish.
  • To the same pan, still over medium-high heat, add the olive oil and the zucchini. Saute several minutes until zucchini is lightly browned and softened. Season with Kosher salt and pepper. Add the cream, cook, and stir for 1 minute. Transfer to the baking dish with mushrooms, spreading evenly.
  • Layer pasta over vegetables. Top with the mozzarella and fontina cheese. Spoon pesto over cheese and then top with panko bread crumbs. Bake for 10-12 minutes or until the top is lightly browned. Remove from oven and top with Romano cheese.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce dry orecchiette pasta shells
  • 2 teaspoon Kosher salt
  • 2 teaspoon extra virgin olive oil
  • ½ pound cremini mushroom sliced
  • ¼ teaspoon crushed red pepper
  • 2 teaspoon extra virgin olive oil
  • 1 pound zucchini 2 medium, sliced lengthwise, then sliced thinly crosswise
  • 2 clove garlic chopped
  • ¼ cup heavy whipping cream
  • 4 ounce mozzarella cheese small dice
  • 2 ounce fontina cheese grated
  • ⅓ cup basil pesto usually located in the refrigerated section
  • ¼ cup panko breadcrumbs
  • ¼ cup Romano cheese grated

  Cooking Tools Required

  Colander, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat is microwave on medium power until cheese is melted and pasta is heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 887mg | Potassium: 359mg | Fiber: 2g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 10mg | Calcium: 190mg | Iron: 1mg

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  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

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  Up to 10 servings
  

  Chilaquiles – Eggs scrambled with tortillas, onions, peppers and green sauce

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  Recipe adapted from:

  Syd Bailey

  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Gluten FreeRefined Sugar FreeSoy FreeVegetarian

  Traditional Mexican breakfast dish.

  12 oz

  Chilaquiles - Eggs scrambled with tortillas, onions, peppers and green sauce quantity

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  12 oz

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  Ingredients Scale

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

  Instructions

  • Heat oil in large saute pan. Add tortillas and cook until slightly browned and somewhat crispy.
  • Add onions, garlic and peppers and saute additional 3-4 minutes. Season with salt and pepper, more or less to taste.
  • Whisk eggs in mixing bowl and pour in. Cook until set about 4-5 minutes.
  • Pour enchilada sauce over, top with cheese and cover until cheese melts about 4-5 minutes.
  • Garnish with chopped cilantro and avocado when serving.

  Cook Times

  Active Prep7

  Hands-On Cook13

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 corn tortilla
  • 2 tablespoon avocado oil
  • ½ cup yellow onion slivered
  • 2 clove garlic thinly sliced
  • 1 jalapeno pepper large, diced, or serrano, more for spicier
  • 10 egg large
  • 10 ounce green enchilada sauce
  • 1 cup queso fresco crumbled, or jack cheese
  • 1 bunch fresh cilantro chopped for garnish
  • 1 avocado large, sliced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Nutrition

  Calories: 96kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

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  French Onion Soup with Beaujolais

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  Up to 10 servings
  

  French Onion Soup with Beaujolais

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  Recipe adapted from:

  Amy

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeSoy FreeVegetarian

  This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.

  https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

  French Onion Soup with Beaujolais quantity

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  https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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  Ingredients Scale

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

  Instructions

  • In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
  • Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
  • Add in the garlic and cook until fragrant, about 1 minute.
  • Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
  • Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
  • Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
  • Remove and discard the herbs.
  • Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
  • Reduce heat to low, cover to keep hot while you prepare the bread.
  • Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
  • Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
  • Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon European style unsalted butter
  • 10 yellow onion large, thinly sliced
  • 2 teaspoon Kosher salt
  • 2 teaspoon granulated sugar
  • 4 clove garlic minced
  • 1 cup Beaujolais red wine
  • 64 ounce low-sodium beef broth
  • 48 ounce low-sodium chicken broth
  • 2 tablespoon Worcestershire sauce
  • 4 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon Kosher salt
  • pinch freshly ground black pepper
  • 1 loaf French bread sliced 1-inch thick, 1 slice per serving
  • 4 tablespoon extra-virgin olive oil
  • 3 cup Gruyere cheese shredded and at room temperature
  • 1/2 cup shredded mozzarella cheese at room temperature
  • 4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

  Cooking Tools Required

  5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

  Nutrition

  Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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  Salsa Roja (Cantina Style)

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  Up to 10 servings
  

  Salsa Roja (Cantina Style)

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This classic cantina-style salsa starts with roasted tomatoes, onions, jalapenos, and garlic for authentic Mexican flavor.

  Salsa Roja (Cantina Style) quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack on upper third of oven and preheat broiler. Place whole tomatoes (halved if large, skin side up), onion, jalapenos, and garlic on heavy-duty rimmed baking sheet. Drizzle with avocado oil. Broil until lightly charred on top, about 10-15 minutes.
  • Put the remaining avocado oil in a large sauce pan over medium heat. Add the dried chiles. Saute for just a minute to release the flavors, being careful not to burn the chiles.
  • Add the broiled vegetables to the pot. Remove from heat. Using a stick blender (or blender) puree the mixture, adding water as necessary to thin.
  • Remove from heat. Stir in the cilantro, lime juice, and salt. Correct seasonings.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the broiler:

  • 2 pound tomato
  • 1 small white onion
  • 3 jalapeno pepper more or less to taste
  • 4 clove garlic
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 2 teaspoon avocado oil
  • 2 small dried red chiles such as chiles de arbol
  • ¾-1 cup water to thin salsa
  • 3 tablespoon fresh cilantro chopped
  • 2 lime juiced
  • 1 tablespoon Kosher salt more or less to taste

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove, Wooden Spatula

  Nutrition

  Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 704mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 816IU | Vitamin C: 22mg | Calcium: 17mg | Iron: 1mg

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  Crispy Ground Tofu on Rice

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  Crispy Ground Tofu on Rice

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

  Crispy Ground Tofu on Rice quantity

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

  Instructions

  • Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
  • In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
  • Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
  • Meanwhile, cook the rice according to package directions.
  • Divide the rice onto plates and top with the tofu mixture. Enjoy!

  Notes

  Leftovers
  Store in an airtight container in the fridge for up to three days.
  Serving Size
  One serving is about 1 1/3 cup rice and tofu.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon tamari sauce
  • 5 tablespoon avocado oil
  • 4 teaspoon rice vinegar
  • 2 1/2 teaspoon garlic powder
  • 2 1/2 teaspoon smoked paprika
  • 2 1/2 teaspoon chili powder
  • 5 tablespoon nutritional yeast
  • 30 ounce extra firm tofu pressed and crumbled
  • 2 1/2 cup jasmine rice cooked according to package directions

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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