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  Cajun Gumbo

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  Up to 10 servings
  

  Cajun Gumbo

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeRefined Sugar FreeSoy Free

  A classic Southern dish, this Cajun Gumbo is made from chicken breast and andouille sausage, simmered in a flavorful roux-thickened broth. Goes great with a side of Dirty Rice.

  Cajun Gumbo quantity

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

  Instructions

  • Heat 1/4 cup of the vegetable oil in a large sautee pan.
  • Add the chicken and sausage; saute 3 minutes. Reserve
  • Add the remaining vegetable oil and turn heat on low. Stir in flour and sautee the roux for 10 to 15 minutes on medium/low until its dark brown, stirring often
  • Add celery, onion, red bell pepper, green bell pepper and sautee in the roux for 5 minutes.
  • Add chile powder and chopped garlic and sautee 2 more minutes.
  • Add chicken broth, gumbo file powder and bay leaves, while stirring.
  • Add reserved chicken and sausage, bring to a simmer over medium heat and hold for 20 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 1/2 pound andouille sausage diced
  • 1/2 cup avocado oil
  • 1 cup all-purpose flour
  • 4 stalk celery small dice
  • 1 yellow onion large, small dice
  • 1 red bell pepper small dice
  • 1 green bell pepper small dice
  • 1 tablespoon chile powder
  • 4 clove garlic chopped
  • 8 cup chicken broth
  • 2 teaspoon gumbo file powder
  • 2 bay leaf

  Cooking Tools Required

  12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave on high for 45 seconds

  Nutrition

  Calories: 468kcal | Carbohydrates: 15g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1358mg | Potassium: 656mg | Fiber: 2g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 2mg

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  Paleo Ham & Egg Cups

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  6 servings
  

  Paleo Ham & Egg Cups

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  Recipe adapted from:

  Trina Beck

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 egg cup

  Gluten FreeLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy Free

  We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.

  https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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  https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

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

  Instructions

  • Preheat oven to 350º F.
  • Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
  • Add the chopped peppers and sauté for another 2 minutes. Set aside.
  • In a medium bowl whisk together the eggs and coconut milk.
  • Season with Kosher salt and pepper.
  • Grease muffin tin with coconut oil and line each cup with a slice of ham.
  • Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
  • Bake at 350º F for about 20 minutes

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 slice deli ham we used Applegate brand
  • 4 egg
  • 1/4 cup canned full-fat coconut milk
  • 1/4 cup orange bell pepper chopped
  • 1/4 cup red bell pepper chopped
  • 1/4 cup yellow onion chopped
  • 1 teaspoon Kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper preferably freshly cracked
  • 1/4 cup extra virgin olive oil for sauteing

  Cooking Tools Required

  Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Place one cup in the microwave and heat for 30 seconds or less on medium power.

  Nutrition

  Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

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  Roasted Chicken with Dried Fruit

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  Rated 0 out of 5
  5 servings
  

  Roasted Chicken with Dried Fruit

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  Sweet and smoky entree that’s great for a holiday dinner as well as for any night of the week!

  Roasted Chicken with Dried Fruit quantity

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  Adjust the ingredients measurement scale here by changing this number. 5

  Instructions

  • Preheat oven to 375 degrees F
  • Season chicken with spices and place in a baking dish
  • Pour in broth and apple juice and bake uncovered for 25 minutes
  • Pour honey over chicken, spread prunes and apricots around the chicken
  • Bake an additional 15 minutes until done
  • Cook chicken to 165 degrees F

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 pound whole chicken or larger whole chicken, cut into 8 pieces
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon smoked paprika
  • ½ cup chicken stock or stock
  • ½ cup apple juice
  • ½ cup honey
  • 1/2 cup prune pitted
  • 1/2 cup dried apricot

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Oven, Pyrex baking dish, Sharp Knives

  Reheating/Serving Instructions

  To reheat place in a baking pan, cover with foil and heat at 300 degrees f until heated to 165 degrees F

  Nutrition

  Calories: 568kcal | Carbohydrates: 51g | Protein: 34g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 1143mg | Potassium: 694mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1144IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 2mg

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  Vegan Creamy Mushroom Soup

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

  Vegan Creamy Mushroom Soup

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 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.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This creamy mushroom soup is also low carb, dairy free, vegan, paleo, Whole30 and keto friendly. 

  Vegan Creamy Mushroom Soup quantity

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  Instructions

  • Heat the oil in a large pot over medium-high heat.
  • Add the onion and saute for several minutes, or until soft and translucent.
  • Add the garlic and saute another minute.
  • Next add the mushrooms and thyme, cooking for 8-9 minutes until mushrooms have lost most of their water.
  • Mix the tapioca flour with the vegetable stock and add to the pot.
  • Add the almond milk and coconut aminos.
  • Bring to a boil, stirring occasionally as soup thickens. Reduce heat to a simmer, cover and cook for 5 minutes, stirring occasionally.
  • Season with salt and pepper.
  • Blend half the soup in high speed or immersion blender and mix back with the rest of the soup.
  • Ladle into bowls and garnish with parsley if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 2 yellow onion large diced
  • 6 clove garlic minced
  • 3 pound cremini mushroom sliced
  • 1 teaspoon dry thyme or x 3 quantity for fresh thyme
  • 5 tablespoon tapioca flour
  • 6 cup vegetable stock
  • 2 cup unsweetened almond milk or other non-dairy milk such as unsweetened coconut milk, cashew milk or oat milk
  • 2 tablespoon coconut aminos
  • 1/2 teaspoon Kosher salt more or to less to taste or dietary preference
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoon Italian parsley chopped, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  The soup keeps well in the fridge for up to 3 days. Heat in microwave on high power, stirring occasionally until desired temperature is reached.

  Nutrition

  Calories: 110kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 823mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

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  Naan Bread

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Naan Bread

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  Recipe adapted from:

  Kate Hackworthy

  Rated 5 out of 5 based on 15 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Egg FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!

  https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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  https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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

  Instructions

  • Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
  • Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
  • Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
  • Best eaten on the same day. If making ahead, warm them up in the oven before serving.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
  • 2 1/2 cup plain Greek yogurt or dairy free for vegan
  • 4 teaspoon baking powder
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.  

  Nutrition

  Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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

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  Strawberry Oat Muffins

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  Rated 0 out of 5
  12 servings
  

  Strawberry Oat Muffins

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  Recipe adapted from:

  Cookie + Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Nut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! They’re made with whole grains. Yields 12 muffins.

  Strawberry Oat Muffins quantity

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

  Instructions

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray.
  • In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
  • In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
  • Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
  • NOTES
  • STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
  • *GREEK YOGURT NOTE: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
  • MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 ¾ cup white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ⅓ cup extra virgin olive oil
  • ⅓ cup maple syrup
  • 2 egg preferably at room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoon pure vanilla extract
  • 16 ounce strawberry 2 cups hulled and diced, you may not need the entire 16 ounces

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Standard muffin pan

  Reheating/Serving Instructions

  STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

  Nutrition

  Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg

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  Lemon Blueberry Cottage Cheese Protein Muffins

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  Rated 0 out of 5
  12 servings
  

  Lemon Blueberry Cottage Cheese Protein Muffins

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Soy FreeVegetarian

  These mostly traditional blueberry muffins get an extra does of protein via the addition of cottage cheese and protein powder.

  http://macrosinc.net

  Lemon Blueberry Cottage Cheese Protein Muffins quantity

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  http://macrosinc.net

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350
  • Spray muffin pans for 24 muffins, or line with muffins liners.
  • In large mixing bowl mix flour, protein powder, baking powder, salt, baking soda and nutmeg and set aside
  • In a second large bowl mix butter and sugar for 2 minutes until smooth
  • Mix eggs in to the second bowl until smooth
  • Mix cottage cheese, almond milk, and lemon juice in to the second bowl
  • Prr the wet ingredients from the second bowl over the dry mixed ingredients in the first bowl and gently mix or fold together
  • Fold in blueberries
  • Divide mixture evenly into paper lined or greased standard muffin tin (12)
  • Bake 22 minutes at 350 degrees

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 3/4 cup all-purpose flour
  • 1/3 cup whey protein powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoon unsalted butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 2/3 cup cottage cheese
  • 1/2 cup almond milk
  • 1 lemon juiced
  • 2/3 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Serve cold or room temperature

  Nutrition

  Calories: 141kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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  Denver Omelet Breakfast Muffins

  $0.00 Cooking Fee

  Rated 4.33 out of 5
  12 servings
  

  Denver Omelet Breakfast Muffins

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  Recipe adapted from:

  Alyssa Rivers

  Rated 4.5 out of 5 based on 18 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Gluten FreeRefined Sugar FreeSoy Free

  These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!

  https://therecipecritic.com/denver-omelet-breakfast-muffins/

  Denver Omelet Breakfast Muffins quantity

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  https://therecipecritic.com/denver-omelet-breakfast-muffins/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
  • In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
  • Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • ½ cup yellow onion chopped
  • 1 cup green bell pepper chopped
  • 1 cup ham chopped
  • 1 cup shredded cheddar cheese
  • 8 egg
  • ½ cup half and half
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

  Nutrition

  Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg

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  Sweet Potato Brownies

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  Rated 5.00 out of 5
  16 servings
  

  Sweet Potato Brownies

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Dairy FreePaleoRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

  Sweet Potato Brownies quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16 people

  Instructions

  • Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
  • In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
  • Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
  • Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
  • Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
  • Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
  • Let cool and cut into 16 squares.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  Whisk together:

  • 4 tablespoon unsweetened cocoa powder
  • 1 tablespoon coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

  Melt:

  • 4 ounce dark chocolate chopped
  • 1 tablespoon coconut oil

  Microwave:

  • 1 yam or sweet potato

  Process:

  • 4 tablespoon maple syrup
  • 3 egg
  • 1 tablespoon pure vanilla extract

  Cooking Tools Required

  8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

  Reheating/Serving Instructions

  Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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  Lemon Herb Mediterranean Chicken Salad

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

  Lemon Herb Mediterranean Chicken Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 ounce chicken, 2 cups of salad

  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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

  Lemon Herb Mediterranean Chicken Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
  • Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
  • Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
  • Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
  • 1 tablespoon extra virgin olive oil

  For the marinade/dressing:

  • 4 tablespoon extra virgin olive oil
  • 3 each lemon juiced, about 1/2 cup
  • 4 tablespoon water
  • 4 tablespoon red wine vinegar
  • 4 tablespoon Italian parsley chopped
  • 4 teaspoon dried basil
  • 3 clove garlic minced
  • 2 teaspoon dry oregano
  • 2 teaspoon Kosher salt

  Salad

  • 10 cup Romaine lettuce chopped into 2-inch pieces
  • 2 each cucumber large, peeled and diced
  • 4 each Roma tomato diced
  • 2 each red onion thinly sliced
  • 2 each avocado sliced
  • 2/3 cup Kalamata olive pitted, or black olives, sliced
  • 2 each lemon cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat chicken in a small sauté pan over medium, or until heated through.

  Nutrition

  Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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  Grilled Lemon-Rosemary Chicken

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Grilled Lemon-Rosemary Chicken

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  Recipe adapted from:

  Reneta Jenik

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbMediterranean DietNut FreePaleoRefined Sugar FreeWhole 30

  This Mediterranean inspired chicken with it's citrus-herb flavors makes a great main dish! Pair with your own sides or choose one of our delicious salads.

  Grilled Lemon-Rosemary Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Pre-heat grill to medium high.
  • Season chicken pieces with Kosher salt and pepper, then place in a large bowl.
  • Add the lemon juice, olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Scrape or brush hot grill to remove any debris. Using an old clean rag, wipe the grates with high heat cooking oil such as avocado oil. Place pieces of chicken on grill and cook for about 4-6 minutes per side, depending on size of chicken pieces, or until internal temperature reaches 165 degrees. Adjust grill temperature as needed, moving pieces to vary heat.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 pound whole chicken cut up OR 5-6 pounds of your favorite parts
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoon fresh lemon juice
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon rosemary chopped

  Cooking Tools Required

  Grill

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 324kcal | Carbohydrates: 1g | Protein: 25g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 557mg | Potassium: 268mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 197IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Pan Cooked Chicken with Lemon and Artichokes

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  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Pan Cooked Chicken with Lemon and Artichokes

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 25 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounce

  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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  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoMediterranean DietPaleoSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This pan cooked chicken dish uses lemon, capers, and Dijon mustard to give the chicken and artichoke, flavors reminiscent of classic Mediterranean cuisine.

  Pan Cooked Chicken with Lemon and Artichokes quantity

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  Ingredients Scale

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

  Instructions

  • Juice 2 of the lemons and cut the remaining lemon into rounds or half-moon slices.
  • In a large skillet over medium heat, add 1 tablespoon of the avocado oil, then add shallots and sauté for about 3-5 minutes.
  • Add the artichoke hearts, capers, mustard, and lemon juice, stirring to combine.
  • Season chicken breast with salt and pepper.
  • Move the vegetables to the side of the skillet and add remaining 1 tablespoon of avocado oil. Place chicken in the center of the skillet and cook chicken about 4 minutes per side.
  • Reduce heat to medium-low, move the vegetables back over the top of the chicken, and place the remaining lemon slices in the pan.
  • Continue to cook until chicken is cooked all the way through, about 5-8 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 lemon
  • 2 shallot thinly sliced
  • 2 tablespoon avocado oil
  • 8 ounce frozen artichoke heart defrosted
  • ¼ cup capers drained
  • 1½ pound boneless skinless chicken breast
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 210kcal | Carbohydrates: 10g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 382mg | Potassium: 622mg | Fiber: 4g | Sugar: 2g | Vitamin A: 116IU | Vitamin C: 33mg | Calcium: 34mg | Iron: 1mg

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  Chocolate Espresso Mousse

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Chocolate Espresso Mousse

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeSoy FreeVegetarian

  This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Chocolate Espresso Mousse quantity

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  Ingredients Scale

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

  Instructions

  • Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
  • In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
  • In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
  • In another bowl, whip the heavy cream and sugar.
  • Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
  • Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
  • When ready to serve, garnish as desired.

  Notes

  This dessert requires a 2 hour chill time, so plan accordingly by making this dish first. 

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce 70% dark chocolate chopped
  • 4 tablespoon European style unsalted butter cut into small pieces
  • 4 teaspoon instant espresso crystals or instant coffee crystals
  • 4 egg separated
  • ¼ teaspoon cream of tartar
  • 4 tablespoon granulated sugar

  For the whipped cream:

  • 2 ¼ cup heavy whipping cream
  • 2 tablespoon granulated sugar

  Garnishes (optional):

  • whipped cream
  • chocolate covered coffee bean
  • shaved chocolate
  • ground coffee

  Cooking Tools Required

  Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store covered, in refrigerator and enjoy for up to 5 days.

  Nutrition

  Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Rated 0 out of 5
  Up to 10 servings
  

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy. Comes with celery and carrots sticks, plus homemade ranch dressing for dipping!

  Fried Chicken Strips with Homemade Ranch Dressing and Veggie Sticks quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken tenders in a large bowl. Add the buttermilk, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • Meanwhile cut carrots and celery into 4-inch sticks and heat the oil in a deep saute pan over medium heat. When hot place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

  For the marinade:

  • 2 cup buttermilk
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

  • 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
  • ½ cup corn starch
  • 1 tablespoon granulated sugar
  • 1 tablespoon garlic salt
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

  For the Ranch dressing:

  • ½ teaspoon dried chive
  • ½ teaspoon dried parsley
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • ¼ cup sour cream
  • ¼ cup buttermilk or enough to desired consistency
  • dash hot sauce such as Tabasco

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 1 bunch celery cut into 4-inch sticks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 1055kcal | Carbohydrates: 25g | Protein: 38g | Fat: 90g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 2013mg | Potassium: 754mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3431IU | Vitamin C: 5mg | Calcium: 126mg | Iron: 2mg

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  Blackened tuna with orange zested salsa

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  Rated 0 out of 5
  Up to 10 servings
  

  Blackened tuna with orange zested salsa

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  Recipe adapted from:

  Jen Stone

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 6 oz tuna steak and 1/3 cup salsa

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeReduced FatSoy Free

  Seared tuna with a subtle note of heat. Paired with fresh and vibrant salsa. An Oxmoor House Healthy Eating Collection recipe.

  Blackened tuna with orange zested salsa quantity

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  Ingredients Scale

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

  Instructions

  • Combine first 9 ingredients in a bowl, toss gently, cover and chill for at least 15 mins.
  • Sprinkle blackening seasoning on both sides of fish, pressing down firmly to allow the seasoning to adhere.
  • Heat oil in a skillet over medium high heat. Cast iron is recommended for best sear.
  • Add fish and sear 4 minutes on each side for medium-rare or desired degree of fineness. Tuna is great tasting at medium rare and really highlights the fish.
  • Top blackened fish with 2 tbsp of salsa and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 each yellow bell pepper large, chopped
  • 9 ounce tomato chopped, diced, and seeded
  • 6 stalk green onion bias cut
  • 5 tablespoon fresh cilantro chopped
  • 3 tablespoon lime juice
  • 1 tablespoon orange zest
  • 1/4 cup orange juiced
  • 4 teaspoon apple cider vinegar
  • 3/4 teaspoon Kosher salt
  • 2 1/2 each jalapeno pepper chopped and seeded - can leave seeds in if you like spicy
  • 5 teaspoon blackening seasoning
  • 10 piece tuna steak for 10 servings use 10 x 6 oz tuna steaks about 1-in thick
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Top blackened fish with 2 tbsp of salsa and enjoy! Reheat fish in the oven at 350 degrees covered with foil in a pan. Top with salsa.

  Nutrition

  Calories: 273kcal | Carbohydrates: 4g | Protein: 40g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 510mg | Potassium: 561mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4085IU | Vitamin C: 36mg | Calcium: 23mg | Iron: 2mg

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  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

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  Rated 4.67 out of 5
  Up to 10 servings
  

  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

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  Rated 4.5 out of 5 based on 18 customer ratings

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeGluten FreeLower CarbOil FreeReduced FatSoy FreeVeganVegetarian

  This vegan, sugar free and lower fat Malabi is a deliciously smooth and creamy Israeli pudding, made with lite coconut milk and almond milk, rosewater, and topped with hibiscus tea infused with rose water, shredded coconut, pistachios and pomegranate. Perfect flavour and crunch.

  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate quantity

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

  Instructions

  MAKE THE PUDDING

  • Pour into a medium-size pot the coconut and almond milk. Add monk fruit or sugar and bring to boil.
  • While the milk is warming up, in a medium bowl mix 1 cup of water with cornstarch and rose water. Mix until smooth.
  • Once the milk boils (make sure it boils), turn the heat to the lowest and add the cornstarch mixture. Cook over low heat for 5-6 minutes, stirring constantly until you see the first boiling bubble and the mixture begins to thicken.
  • Pour into serving dishes, either a 5-6 oz cups or a single Pyrex baking dish. Cover immediately with plastic wrap and refrigerate for at least 2 hours or overnight.

  MAKE THE SYRUP

  • In a pan over medium-high heat bring to boil water, red tea bags, monk fruit or sugar, and rose water. Let boil 2 more minutes and turn off the heat. Let cool completely.
  • When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PUDDING

  • 1 cup monk fruit sweetener for 10 servings - or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
  • 5 cup unsweetened almond milk
  • 27 ounce canned lite coconut milk for 10 servings - 2 cans x 13.5 oz each
  • ¾ cup corn starch
  • 1 cup water
  • ⅓ cup rose water for 10 servings - 72 gram or to taste

  FOR THE SYRUP

  • 1 cup water
  • 1 cup monk fruit sweetener or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
  • 2 teaspoon rose water
  • 4 hibiscus tea bag or other red tea

  FOR THE TOPPING

  • 1 cup shelled pistachios or peanuts
  • 3 tablespoon unsweetened shredded coconut optional
  • 1 cup pomegranate seeds from one pomegranate or fresh strawberries or raspberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Saucepan

  Reheating/Serving Instructions

  Refrigerate for at least 2 hours or overnight. Serve well chilled, pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

  Nutrition

  Calories: 147kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg

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  Chicken Shawarma with Homemade Tahini Sauce

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Shawarma with Homemade Tahini Sauce

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  Recipe adapted from:

  The Mediterranean Dis

  Rated 2 out of 5 based on 2 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5oz shawarma, 2-3 tablespoons tahini

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner or an appetizer for a special event. It doesn’t cook on a spit. However, it’s got all the flavor that you might expect from your local Middle Eastern restaurant! Serve it in pita pockets with the tahini sauce and or this freshed chpopped Mediterranean salad, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice mix for now.
  • Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces.
  • Place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 1 hour or more. If you don't have time, you can cut or skip marinating time, it will still be delicious.
  • When ready, preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
  • Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
  • Because ovens vary, be sure to check chicken at about 25 minutes or so of roasting/baking and go from there. Chicken is ready when internal temperature reaches 165 degrees F.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  To Serve

  • Open pita pockets up. Spread a little tahini sauce add chicken shawarma, arugula, and pickles, if you like. Serve immediately!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 1.5 tablespoon ground cumin
  • 1.5 tablespoon ground turmeric
  • 1.5 tablespoon ground coriander
  • 1.5 tablespoon garlic powder
  • 1.5 tablespoon paprika
  • 0.5 teaspoon ground clove
  • 1 pinch cayenne pepper
  • 1 teaspoon Kosher salt
  • 4 pound boneless skinless chicken thighs
  • 2 each onion thinly sliced
  • 1 each lemon juiced
  • 6 tablespoon extra virgin olive oil

  Homemade Tahini Sauce

  • 3 clove garlic add more as needed
  • 1 teaspoon Kosher salt
  • 1.5 cup tahini paste
  • 1 cup lime juice or lemon juice, if you prefer
  • 0.5 cup cold water more if needed
  • 1 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  To Serve

  • 10 each pita bread
  • baby arugula
  • dill pickle

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 693kcal | Carbohydrates: 47g | Protein: 48g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 172mg | Sodium: 949mg | Potassium: 869mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1119IU | Vitamin C: 20mg | Calcium: 154mg | Iron: 6mg

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  Roasted Mexican Inspired Zucchini

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Mexican Inspired Zucchini

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  Recipe adapted from:

  Elizabeth Lindemann

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Egg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeVeganVegetarianWhole 30

  This Roasted Mexican Inspired Zucchini is bursting with flavor- spicy, savory, and slightly smoky. Makes a great low-carb side dish! Note: Omit cheese for vegan, whole 30, and Paleo.

  Roasted Mexican Inspired Zucchini quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  • In a bowl, mix the diced zucchini, olive oil, chili powder, garlic powder, cayenne pepper, salt, and pepper until well coated.
  • Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.
  • Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro.
  • Make it vegan, Paleo, Whole 30: omit the cotija cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 40 ounce zucchini 1/2 inch dice. For 10 servings about 8 medium zucchinies.
  • 4 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 8 ounce cotija cheese crumbled, for vegan - omit cheese
  • 2 each lime juiced
  • 4 tablespoon fresh cilantro chopped

  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 a sauté pan over medium-high heat or in the microwave on medium power.

  Nutrition

  Serving: 4ounce | Calories: 135kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 499mg | Potassium: 334mg | Fiber: 2g | Sugar: 4g | Vitamin A: 421IU | Vitamin C: 24mg | Calcium: 136mg | Iron: 1mg

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  Vegan Simple Southwest Scramble

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  Rated 5.00 out of 5
  4 servings
  

  Vegan Simple Southwest Scramble

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This vegan alternative to scrambled eggs uses tofu, black beans, red bell pepper and spices such as cumin and chili powder for a Southwestern flair.

  Vegan Simple Southwest Scramble quantity

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

  Instructions

  • Heat a large skillet over medium heat. Once hot, add olive oil, onion, pepper, and zucchini. Season with salt and pepper, and sauté for about 5 minutes, until vegetables are soft. Add beans and spinach, and cover to cook for about 2 more minutes.
  • While the veggies are cooking, add the salt, cumin, chili powder, and turmeric to a separate bowl. Add a dash of water to create a sauce.
  • In your sauté pan, move the vegetables over to one side, and add tofu on the other. Cook for about 2 minutes, and then add the sauce to the pan. Mix all of the ingredients together to form a scramble. Continue to sauté for about 5 minutes or until tofu is lightly browned.
  • Garnish with sliced tomato and avocado.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil

  Saute:

  • 1/2 each sweet onion diced
  • 1 each red bell pepper diced
  • 1 each zucchini diced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 9 ounce canned black beans rinsed and drained
  • 3 ounce baby spinach chopped

  Mix together:

  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon water

  Add:

  • 1 package medium firm tofu 12-16 ounces, extra firm, pat dry, broken into crumbles

  Garnish:

  • 1 each tomato large, sliced
  • 1 each avocado sliced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 402kcal | Carbohydrates: 26g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 1157mg | Potassium: 894mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3437IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 4mg

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  New York Steak with Mushroom Red Wine Reduction Sauce

  $0.00 Cooking Fee

  Rated 4.20 out of 5
  Up to 10 servings
  

  New York Steak with Mushroom Red Wine Reduction Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 26 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy Free

  With it's gentle marbling New York steak is a steak lover's dream, and when paired with a wine reduction sauce it becomes extra special dish, perfect for holidays or other special occasions.

  New York Steak with Mushroom Red Wine Reduction Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Remove steaks from the refrigerator and pat dry with a paper towel. Generously season steaks on both sides with salt and pepper. Cover and allow to sit at room temperature for 15 minutes. Pre-heat grill if you are grilling steaks.

  Make the red wine sauce:

  • Place the avocado oil in a large saute pan placed over medium heat. When warm add the garlic and shallots. Saute for about 1 minute, until tender. Add the mushrooms and saute a few more minutes until they have lost most of their moisture.
  • Add red wine, balsamic vinegar, and thyme sprigs. Bring to a boil over high heat. Allow wine mixture to reduce until thickened, about 4 minutes.
  • Add in beef stock, and cook over high heat, until the sauce is reduced and thickened by about ½, about 5 minutes. Remove from heat (strain if desired for a smooth sauce). Discard thyme sprigs, then whisk in butter. Adjust seasonings.

  Cook the steaks (pan method):

  • Heat a large heavy-bottomed (oven-safe if you prefer your steaks medium-well to well done) pan(s) over medium-high heat. When hot add the oil. Carefully place steaks in the pan and cook for 5-7 minutes (depending on thickness). Turn the steaks, and cook for another 5-7 minutes for medium-rare and longer for medium. For well-done steaks, transfer the pan to a 300-degree oven and continue cooking for 10 more minutes. Place steaks on a platter and top each with a tablespoon of butter. Cover with aluminum foil to keep warm.

  To grill steaks:

  • If you would like to grill the steaks, pre-heat the grill to medium, and when hot brush down to clean. Using an oiled clean rag, wipe the grates to remove any residue. Place the steaks on the grill and cook according to the above times, moving steaks to cooler areas if well-done is desired.

  To finish:

  • Plate steaks, top with sauce, and garnish with parsley.

  Notes

  Rare-cool red center: 125F

  Medium Rare-warm red center: 135F

  Medium-warm pink center: 145F

  Medium Well-slightly pink: 150F

  Well Done-little or no pink: 160F

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 pound New York steak about 1-1 ½ inches thick, cut in half for 6-8 ounce servings
  • 4 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 10 teaspoon unsalted butter

  For the red wine sauce:

  • 1 tablespoon avocado oil
  • 2 clove garlic minced
  • 1/4 cup shallot mined, about 2 large shallots
  • ½ cup cremini mushroom thinly sliced
  • 1 cup red wine such as Merlot
  • 1 tablespoon balsamic vinegar
  • 2 sprig fresh thyme
  • 1 cup beef stock
  • 1 tablespoon butter

  Garnish:

  • 1/4 cup Italian parsley chopped

  Cooking Tools Required

  Saucepan, Saute pan

  Nutrition

  Calories: 598kcal | Carbohydrates: 3g | Protein: 48g | Fat: 41g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1109mg | Potassium: 839mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 4mg

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