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  Zucchini Noodles with Creamy Avocado Pesto

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

  Zucchini Noodles with Creamy Avocado Pesto

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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: 4 ounces

  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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoPaleoRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This tasty and low carb version of noodles with pesto sauce would make a great side dish to any Italian inspired meal, or even a great vegetarian main dish.

  Zucchini Noodles with Creamy Avocado Pesto quantity

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  Ingredients Scale

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

  Instructions

  • Spiralize the zucchini and set aside on paper towels, so that any excess water is soaked up.
  • In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt, and pulse until finely chopped. Then with the motor still running, add avocado oil in a slow stream until emulsified and creamy.
  • Drizzle avocado oil in a large skillet over medium high heat. Then add zucchini noodles and the cherry tomatoes, cooking for about 1 to 2 minutes, until tender.
  • Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper,

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 7 each zucchini large, spiralized
  • 1 tablespoon avocado oil
  • 8 each cherry tomato cut into halves

  For the Cilantro Sauce:

  • 2 each avocado ripe, peeled and rough chop
  • 1 cup fresh basil
  • 3 clove garlic
  • 1/4 cup pine nuts
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon sea salt or to taste
  • 2 tablespoon avocado oil
  • 1/4 teaspoon freshly ground black pepper freshly ground, or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spiralizer

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg

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  Truffled Mashed Potatoes

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Truffled Mashed Potatoes

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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: 5 ounce

  Egg FreeGluten FreeNut FreeSoy FreeVegetarian

  These mashed potatoes are made extra special with the addition of truffle oil, which gives the potatoes and extra rich and earthy flavor.

  Truffled Mashed Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 15 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper. Stir in the truffle oil to finish.

  Notes

  You can also use red-skinned potatoes in this recipe.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound Yukon Gold potato peeled and cut into 2-inch chunks
  • 1 tablespoon Kosher salt
  • 1 cup heavy whipping cream or milk more or less to thin
  • 8 tablespoon European style unsalted butter
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more of less to taste
  • 1 tablespoon truffle oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in microwave on full power, covered, stirring once during cooking time until heated through.

  Nutrition

  Calories: 292kcal | Carbohydrates: 24g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 949mg | Potassium: 594mg | Fiber: 3g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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  Yucatan Style Citrus Pork with Pickled Onions

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  Rated 0 out of 5
  Up to 10 servings
  

  Yucatan Style Citrus Pork with Pickled Onions

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  Recipe adapted from:

  Syd Bailey

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar Free

  Tangy and spicy with a kick of pickled onions. This dish is great with Mexican rice and fresh tortillas

  Yucatan Style Citrus Pork with Pickled Onions quantity

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

  Instructions

  Pickled onions

  • Place onions in mixing bowl and mix all ingredients. Let sit in refrigerator while pork cooks

  Pork

  • Cut pork into strips (like you would for fajitas or stir fry). Trim off excess fat.
  • Heat oil in large skillet. Add pork, onions and garlic and cook over medium high heat for 6 to 7 minutes , turning so pork is cooked evenly. Add jalapenos, salt and pepper and stir to combine. Add juices and cook over medium high heat until sauce is reduced and thickened. Remove from heat and sprinkle with cilantro

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Pork

  • 3 pound pork shoulder trimmed of fat and sliced into strips, or boneless skinless chicken thighs
  • 2 tablespoon avocado oil or lard, or your favorite high heat oil
  • ⅔ cup white onion slivered
  • 2 tablespoon garlic minced
  • 3 tablespoon jalapeno pepper sliced
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
  • 2 cup orange juiced
  • ½ cup lime juice
  • ⅔ cup fresh cilantro chopped

  Pickled onions

  • 1 ½ cup red onion slivered
  • 1/3 cup apple cider vinegar
  • 1 tablespoon honey
  • ½ teaspoon Kosher salt
  • ⅙ teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 199kcal | Carbohydrates: 12g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 56mg | Sodium: 67mg | Potassium: 476mg | Fiber: 1g | Sugar: 8g | Vitamin A: 226IU | Vitamin C: 38mg | Calcium: 30mg | Iron: 1mg

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  Thai Coconut Tilapia Soup

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  FSA/HSA eligible when qualified
  4 servings
  

  Thai Coconut Tilapia Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyLower CarbRefined Sugar Free

  This hearty soup combines the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

  Thai Coconut Tilapia Soup quantity

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

  Instructions

  • Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
  • Add Curry Paste:
  • Stir in the red curry paste and cook for 1 minute to release its aroma.
  • Add Coconut Milk & Broth:
  • Pour in the coconut milk and vegetable broth. Stir well to combine.
  • Cook Vegetables:
  • Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
  • Add Tilapia:
  • Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
  • Season & Finish:
  • Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
  • Serve & Garnish:
  • Divide the soup into bowls and top with fresh cilantro if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 each onion medium, diced
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated OR 1/2 teaspoon ground ginger
  • 1 tablespoon Thai red curry paste
  • 13.5 ounce canned lite coconut milk
  • 3 cup low-sodium vegetable broth
  • 1 cup carrot sliced
  • 1 cup broccoli florets
  • 1 cup zucchini diced
  • 1 pound tilapia fillet cut into bite-sized pieces
  • 1 teaspoon low-sodium soy sauce
  • 1 each lime juiced

  Optional: fresh cilantro, for garnish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 265kcal | Carbohydrates: 12g | Protein: 25g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 216mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6141IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

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  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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  Rated 0 out of 5
  6 servings
  

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz roast plus 3 oz veggies, post cooking

  AIP DietDairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy Free

  This simple roast beef dinner has everything you need for a perfect Sunday dinner.

  Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly quantity

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

  Instructions

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 pound grass-fed beef roast
  • 2 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh parsley chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

  Reheating/Serving Instructions

  Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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  Za’atar Roasted Carrots With Dates and Pine Nuts

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  Rated 0 out of 5
  Up to 10 servings
  

  Za’atar Roasted Carrots With Dates and Pine Nuts

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  Recipe adapted from:

  Something Nutritious

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Dairy FreeEgg FreeGluten FreeHeart HealthyPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!

  https://family-friends-food.com/roasted-carrots-orange-ginger/

  Za’atar Roasted Carrots With Dates and Pine Nuts quantity

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  https://family-friends-food.com/roasted-carrots-orange-ginger/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400°F.
  • Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
  • Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
  • Bake for about 30 minutes, flipping the carrots halfway through.
  • While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
  • In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
  • Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2.5 pound carrot peeled
  • 5 tablespoon extra virgin olive oil
  • 2.5 tablespoon za'atar
  • 1/2 teaspoon cumin
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 6 Medjool date pitted and diced
  • 3 teaspoon fresh thyme
  • 2 tablespoon fresh mint chopped optional

  Cooking Tools Required

  Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

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  Chili Lime Steak Fajitas-Low FODMAP

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Chili Lime Steak Fajitas-Low FODMAP

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  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 HealthyKetoLow FODMAPLower CarbNut FreeSoy Free

  These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

  Chili Lime Steak Fajitas-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables

  For Skillet

  • Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve steak, slice against the grain into thin strips. Wrap in lettuce leaves, with cilantro, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

  Notes

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Marinade

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 1 tablespoon maple syrup
  • 5 tablespoon fresh cilantro fresh chopped
  • 2 teaspoon fresh oregano dried
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoon Kosher salt
  • 2.5 pound flank steak or flat iron, or skirt or rump steak

  For the Fajitas

  • 5 ounce red bell pepper seeded and sliced
  • 5 ounce yellow bell pepper seeded and sliced
  • 5 ounce green bell pepper seeded and sliced

  Optional for Serving

  • 2 head leaf lettuce
  • 2 each avocado sliced
  • 4 tablespoon fresh cilantro

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.

  To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

  Nutrition

  Calories: 313kcal | Carbohydrates: 10g | Protein: 27g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 68mg | Sodium: 433mg | Potassium: 821mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6186IU | Vitamin C: 66mg | Calcium: 65mg | Iron: 3mg

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  Simple Roast Chicken

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  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  

  Simple Roast Chicken

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  Recipe adapted from:

  Mark Bittman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/4 whole chicken

  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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  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbMediterranean DietNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!

  https://cooking.nytimes.com/recipes/1015812-roast-chicken

  Simple Roast Chicken quantity

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  https://cooking.nytimes.com/recipes/1015812-roast-chicken

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  Ingredients Scale

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

  Instructions

  Step 1

  • Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

  Step 2

  • When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.

  Step 3

  • Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

    Note: for diabetes friendly and heart healthy, remove skin before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 whole chicken 3 to 4 pounds, trimmed of excess fat
  • 3 tablespoon avocado oil
  • 1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

  Nutrition

  Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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  Chicken Lazone

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  Rated 0 out of 5
  8 servings
  

  Chicken Lazone

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  Recipe adapted from:

  Damn Delicious

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Nut FreeRefined Sugar FreeSoy Free

  Chicken breasts are pan-fried in butter and homemade seasoning mix, then combined with the most amazing cream sauce!

  https://damndelicious.net/2016/03/12/chicken-lazone/

  Chicken Lazone quantity

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  https://damndelicious.net/2016/03/12/chicken-lazone/

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

  Instructions

  • To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
  • In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
  • Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  • Stir in pasta and gently toss to combine.
  • Serve immediately with chicken, garnished parsley, if desired.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast cut crosswise in half
  • 1 tablespoon extra virgin olive oil
  • 4 tablespoon unsalted butter divided
  • 1 pound linguine
  • 2 clove garlic minced
  • 2 cup half and half
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon Italian parsley chopped

  For the seasoning:

  • 2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch saute pan, 5-quart saucepot, Colander, Cutting board, Freezer bag, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 425kcal | Carbohydrates: 46g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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  Clean Diet Strawberry Muffins-Diabetes Friendly

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  12 servings
  

  Clean Diet Strawberry Muffins-Diabetes Friendly

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

  Clean Diet Strawberry Muffins-Diabetes Friendly quantity

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
  • Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
  • Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
  • Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

  Notes

  Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:

  (1) Measure well

  Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.

  (2) Use less flour

  If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.

  King Arthur Baking offers the following guidelines to baking with almond flour:

  • For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.
  • For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

  (3) Add a binder

  When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.

  (4) Lower cooking time and temperature

  Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).

  (5) Cool in the pan

  Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 tablespoon coconut oil for greasing the muffin tin

  Dry ingredients:

  • 2 cup almond flour super fine
  • 1⁄2 teaspoon baking soda
  • 1/8 teaspoon Kosher salt

  Wet ingredients:

  • 3 egg large
  • 1/4 cup allulose liquid sweetener
  • 1 tablespoon coconut oil melted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract

  Fold in:

  • 1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 146kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1134mg | Potassium: 35mg | Fiber: 2g | Sugar: 1g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg

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  Keto Chocolate Dipped Pecan Shortbread Cookies

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

  Keto Chocolate Dipped Pecan Shortbread Cookies

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  Recipe adapted from:

  Maya Krampf

  Rated 5 out of 5 based on 30 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  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

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbVegetarian

  A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.

  https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

  Keto Chocolate Dipped Pecan Shortbread Cookies quantity

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  https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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  Adjust the ingredients measurement scale here by changing this number. 18

  Instructions

  Basic Keto Shortbread Cookies:

  • Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
  • Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
  • Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
  • Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
  • Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).

  Optional Chocolate Dip:

  • Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
  • Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
  • Chill in the refrigerator before handling, until the chocolate is firm.

  Cook Times

  Active Prep10

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 2 1/2 cup blanched almond flour
  • 6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
  • 1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sugar free dark chocolate chips
  • 2 teaspoon coconut oil
  • 3 tablespoon pecans chopped

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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  Lotus Biscoff® Protein Cheesecake Cup

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  Rated 0 out of 5
  Up to 10 servings
  

  Lotus Biscoff® Protein Cheesecake Cup

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  Recipe adapted from:

  Empower Fitness

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Lower CarbReduced FatVegetarian

  Customer submitted recipe from Empower Fitness On-Line Coaching. Prepare ahead of time glasses or cups to store the Lotus Biscoff® Protein Cheesecakes.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Lotus Biscoff® Protein Cheesecake Cup quantity

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  https://empoweronlinecoaching.com/

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

  Instructions

  • Crush the biscuits in a resealable bag. Place them at the bottom of a glass(es).
  • Mix the cream cheese, honey and yoghurt together and then layer it on top of the crushed biscuits.
  • Rinse the raspberries then add them on top of the yoghurt mixture and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup FAGE® Total 0% plain yogurt
  • 20 tablespoon Philadelphia® light cream cheese 11% fat
  • 20 piece Lotus Biscoff® Biscuits
  • 5 teaspoon honey
  • 7 ounce raspberries

  Cooking Tools Required

  jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Nutrition

  Calories: 142kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg

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  Carrot, Red Lentil, & Spinach Soup

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  Up to 10 servings
  

  Carrot, Red Lentil, & Spinach Soup

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  Recipe adapted from:

  KaiaFit

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Vegan red lentil soup with carrots and spinach in a tomato base.

  www.kaiafitfolsom.com

  Carrot, Red Lentil, & Spinach Soup 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 people

  Instructions

  • In a large pot, heat the oil over medium heat. Add the onion and saute for a couple of minutes or until soft and fragrant. Stir in the carrots, and cook for another minute or two.
  • Add the garlic, ginger, and spices, stirring to coat the vegetables. Now add the salt and tomatoes, stir, and pour the vegetable stock in.
  • Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender.
  • Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Add the lemon juice, taste, and season with salt if necessary.

  Notes

  If you want to use fresh spinach, go for about 100g and remove any larger stems.
  Using the heat from the soup to thaw the spinach has two purposes- it brings the soup down to an edible temperature, and it keeps the nutrients of the spinach largely intact. And the color stays nice and green.
  Sometimes I don’t add the lemon-if the brand of tomatoes you’re using is very acidic, you might want to leave the lemon out.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 teaspoon extra virgin olive oil
  • 1 red onion medium, chopped
  • 6 carrot medium, cut into ¾ inch slices
  • 5 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper more or less to taste
  • 1 1/2 teaspoon sea salt more or less to taste
  • 30 ounce canned diced tomatoes
  • 12 cup vegetable stock
  • 10 ounce red lentils
  • 10 ounce frozen spinach
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 168kcal | Carbohydrates: 31g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1648mg | Potassium: 681mg | Fiber: 12g | Sugar: 7g | Vitamin A: 10175IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 4mg

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  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage

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  Recipe adapted from:

  Elise Bauer

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cutlet, 4 ounces potato, 2 ounces cabbage

  Soy Free

  Schnitzel is a traditional German dish in which meat is pounded, coated with breadcrumbs, then lightly fried. This version uses chicken breasts and is served with mashed potatoes and sweet & sour red cabbage.

  Chicken Schnitzel with Mashed Potatoes and Sweet & Sour Red Cabbage quantity

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

  Instructions

  For the S&S cabbage:

  • Melt the butter in a large pot over medium heat. Add the thinly sliced red cabbage and toss to coat with the butter. Sauté until slightly wilted, about 5 minutes.
  • Sprinkle sugar over the cabbage and toss to coat evenly. Add the balsamic vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  • Cover and simmer until the cabbage iscompletely tender but not mushy. Stir often, about 30 to 45 minutes total.

  For the mashed potatoes:

  • In a large saucepan add enough water to cover the potatoes by an inch. Add some salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 20 minutes. Drain.
  • Using a potato masher or ricer, mash about half the potatoes in the pot. Add the cream and butter. Continue mashing until smooth.
  • Season with Kosher salt and pepper.

  For the schnitzel:

  • Meanwhile, pre-heat oven to 250 degrees if you wish to keep chicken warm.
  • Cut the chicken breasts horizontally into two pieces. Place the pieces between two sheets of plastic wrap and pound them until they are ¼ inch thick. Lightly season both sides with salt and pepper.
  • Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
  • Heat ¼ inch oil in large skillet over medium-high heat. While skillet is heating up, dip the chicken in this order: flour, eggs, breadcrumbs. Coat both sides, gently shaking off any excess breadcrumbs.
  • Cook cutlets about 3 minutes per side. Transfer to wire rack and place in oven while cooking the remaining cutlets.
  • For serving, squeeze with fresh lemon juice and top with chopped parsley. Serve with mashed potatoes. Allow to cool completely before storing any leftovers.

  Cook Times

  Active Prep20

  Hands-On Cook40

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the chicken:

  • 2 pound boneless skinless chicken breast about 3 large chicken breast
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¾ cup all-purpose flour
  • 2 egg large, beaten
  • 2 cup plain breadcrumbs
  • 1 teaspoon garlic powder
  • ½ cup avocado oil for frying

  For serving:

  • 2 tablespoon Italian parsley chopped
  • 1 lemon cut into 6 wedges

  For the mashed potatoes:

  • 2 ½ pound yukon gold potato peeled and cut into 2-inch chunks
  • 2 tablespoon Kosher salt for boiling potatoes and seasoning mashed potatoes
  • ½ cup heavy whipping cream
  • 4 tablespoon unsalted butter
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the S&S red cabbage:

  • 3 tablespoon butter
  • 1 head purple cabbage medium, sliced 1/4 inch thick
  • 3 tablespoon granulated sugar
  • 1/3 cup balsamic vinegar
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Cooling Rack, Cutting board, Measuring cups and spoons, Meat Pounder, Oven, Potato Masher, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Best eaten right after cooking. Heat potatoes in microwave on medium-high heat until heated through. Heat chicken in a 350 degree oven for 15 minutes.

  Nutrition

  Calories: 966kcal | Carbohydrates: 91g | Protein: 47g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 209mg | Sodium: 2653mg | Potassium: 1867mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2504IU | Vitamin C: 123mg | Calcium: 197mg | Iron: 6mg | Phosphorus: 595mg

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  Triple Chocolate Espresso Brownies

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  Rated 0 out of 5
  16 servings
  

  Triple Chocolate Espresso Brownies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Nut FreeOil FreeVegetarian

  These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

  Triple Chocolate Espresso Brownies quantity

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  Ingredients Scale

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

  Instructions

  • Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
  • In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
  • In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
  • Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
  • Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
  • Cut into 4 columns each way, to make 16 pieces.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  • 5 ounce semi-sweet chocolate chips
  • 2 ounce unsweetened chocolate chopped
  • 8 tablespoon unsalted butter cut into quarters
  • 3 tablespoon unsweetened cocoa powder
  • 1 ½ tablespoon instant coffee powder
  • 3 egg large
  • 1 ¼ cup sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon Kosher salt
  • 1 cup all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Nutrition

  Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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  Instant Pot Chicken Biryani

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Instant Pot Chicken Biryani

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  Recipe adapted from:

  My heart beets

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz rice and 4 oz chicken

  Egg Free

  This flavorful chicken biryani is a family-favorite. Popular throughout India, Pakistan, and the Middle East, this dish varies depending on the region but typically consists of rice layered with lavishly spiced meat or vegetables. 

  https://myheartbeets.com/instant-pot-chicken-biryani/#wprm-recipe-container-10602

  Instant Pot Chicken Biryani quantity

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  https://myheartbeets.com/instant-pot-chicken-biryani/#wprm-recipe-container-10602

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  Ingredients Scale

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

  Instructions

  • Soak the basmati rice in cold water for 15-30 minutes. Drain, rinse and set aside.
  • Press the sauté button. Add the ghee to the Instant Pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
  • Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry for 6-7 minutes or until they turn golden brown.
  • Add the garlic and ginger and stir-fry for 30 seconds.
  • Add the chicken and stir-fry 6-7 minutes or until the outside of the chicken is no longer pink.
  • Add the ground spices and mix to coat the chicken.
  • Dump the rice on top of the chicken (do not mix). Add water.
  • Sprinkle half the cilantro and mint on top of the rice.
  • Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
  • Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
  • Discard the whole spices. Sprinkle with remaining cilantro and mint and garnish with the ghee-coated cashews and raisins.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 cup Basmati rice soaked 15-30 minutes
  • 6 tablespoon ghee
  • ⅔ cup cashews rough chop
  • 4 tablespoon golden raisin
  • 10 cardamom pod
  • 8 whole clove
  • 4 bay leaf
  • 1 cinnamon stick
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 onion thinly sliced
  • 8 clove garlic minced
  • 4 teaspoon fresh ginger minced
  • 3 pound boneless skinless chicken thigh cut into quarters
  • 4 teaspoon coriander powder
  • 4 teaspoon paprika
  • 4 teaspoon salt adjust to taste
  • 2 teaspoon garam masala
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper adjust to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 cup water
  • 1 cup fresh cilantro chopped
  • 1 cup fresh mint chopped

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 594kcal | Carbohydrates: 55g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 1329mg | Potassium: 782mg | Fiber: 5g | Sugar: 7g | Vitamin A: 971IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 4mg

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  Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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  Rated 0 out of 5
  8 servings
  

  Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 pancake

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Pajeon is a traditional Korean-style savory pancake, often served as an appetizer or snack.  This recipe features green onions and is served with a spicy dipping sauce.

  Pajeon (Green Onion Pancakes) with Chili-Soy Dipping Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Place a non-stick pan over medium-high heat. When the pan is hot add 1 tablespoon of the oil. Place 1/4 of the green onions in the pan parallel to each other, forming a rectangle. Pour 1/4 of the batter over the onions going back and forth crosswise. After 2-3 minutes, when the pancake is golden brown and slightly crisp, flip the pancake over. Cook an additional few minutes and repeat the process for the remaining pancakes.
  • Cut each pancake into fourths and serve with dipping sauce.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 tablespoon avocado oil for frying
  • 3 bunch green onion cut into 1-inch sections

  For the batter:

  • 2 cup all-purpose flour
  • 2 cup ice cold water
  • 4 teaspoon miso soybean paste

  For the sauce, mix together the following:

  • 4 tablespoon soy sauce
  • 2 tablespoon rice vinegar
  • 2 teaspoon sugar
  • 4 teaspoon chili-garlic sauce
  • 1 teaspoon sesame seeds

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 740mg | Potassium: 85mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg

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  Thai Hot & Sour Chicken Soup (Tom Yum Gai)

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  Rated 0 out of 5
  Up to 10 servings
  

  Thai Hot & Sour Chicken Soup (Tom Yum Gai)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeLower CarbNut Free

  Tom Yum Gai is a popular Thai spicy soup made from chicken, chilies, tomatoes, and mushrooms. It's blended with a mix of aromatics and spices for lots of exotic flavor.

  Thai Hot & Sour Chicken Soup (Tom Yum Gai) quantity

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

  Instructions

  • Heat coconut oil in a large soup pot set over medium heat. When warm add the Thai red curry paste and simmer for 10 seconds (be careful it may pop). Immediately add the chicken broth.
  • Bring the stock to a boil, cover and simmer for 15 minutes. Uncover, add the chicken, mushrooms, tomatoes, fish sauce, and sugar, then simmer an additional 8 minutes or until chicken is cooked through.
  • Remove from heat; stir in lime juice and cilantro. Taste and correct for salt and spices.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 tablespoon coconut oil
  • 5 tablespoon Thai red curry paste Thai Kitchen brand preferred, more or less to taste
  • 1 each red chili pepper sliced into rings, more or less to taste
  • 12 cup chicken stock
  • 1 pound boneless skinless chicken breast thinly sliced against the grain
  • 1 cup cremini mushroom thinly sliced
  • 5 each Roma tomato seeded and diced
  • 2 1/2 tablespoon fish sauce
  • 1 tablespoon granulated sugar
  • 3 each lime large, juiced
  • 2/3 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat soup in a saucepan over medium until heated through.

  Nutrition

  Calories: 214kcal | Carbohydrates: 16g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 821mg | Potassium: 615mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1544IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg

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  Baked Pear with Walnuts & Cinnamon

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Baked Pear with Walnuts & Cinnamon

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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: 1/2 pear

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

  Baked Pear with Walnuts & Cinnamon quantity

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  Instructions

  • Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
  • Bake until soft, about 20 minutes.
  • Remove the hot baked pear from the oven, garnish with walnuts and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each pear large, halved and cored
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup walnuts roughly chopped or halves

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat pears in a 350 degree oven until heated through, about 10 minutes.

  Nutrition

  Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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  Linguine with Clams

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  Rated 0 out of 5
  Up to 10 servings
  

  Linguine with Clams

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This classic Italian dish combines clams, lots of garlic, and white wine for a flavorful sauce that pairs perfectly with linguine. Note: This recipe uses alcohol which must be purchased by the customer.

  Linguine with Clams quantity

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  Instructions

  • Bring a large pot of water to a boil. Add the salt then the linguine and cook until just under al-dente.
  • Meanwhile in another large pot, heat the olive oil and butter over medium heat. Add the garlic and shallots and cook until fragrant and soft but not browned, 3 to 5 minutes. Add the tomatoes and sauté for another minute.
  • Add the bottled clam juice, plus any reserved clam juice, wine, and half of the parsley. Increase the heat to high, then simmer 2 minutes. Add clams.
  • Add the pasta and the remaining parsley, Pull from the bottom of the pan, lifting to combine. Let the pasta soak up the sauce for a minute or two, then turn off the heat. Taste and correct for salt.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook12

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 ½ pound linguine dry, cooked just under al dente
  • 2 tablespoon Kosher salt

  For the sauce:

  • 3 tablespoon extra-virgin olive oil
  • 5 tablespoon unsalted butter
  • 6 clove garlic large, finely chopped
  • 4 each shallot large, finely chopped
  • 3 each Roma tomato seeded and chopped
  • 8 ounce clam juice sold in bottles
  • 3/4 cup white wine dry, such as Sauvignon Blanc
  • 1/3 cup Italian parsley chopped
  • 1 ½ cup canned chopped clams drained amount, reserve clam juice
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 379kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1719mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg

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

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