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  Clean Diet Zestful Zucchini and Chickpeas

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

  Clean Diet Zestful Zucchini and Chickpeas

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 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.
  
  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 FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This zucchini has a creamy texture thanks to tahini and chickpeas. Note: This recipe requires 2 large pans for 7-10 servings.

  Clean Diet Zestful Zucchini and Chickpeas quantity

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  Ingredients Scale

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

  Instructions

  • In a pan or a wok add oil over medium heat and add garlic until softened, about a minute. Add zucchini, and turn up the heat slightly until tender and slightly brown, about 3-5 minutes. Add chickpeas and harissa paste and mix until all vegetables are covered in the golden paste.
  • To make tahini add a little bit of water and lemon juice until tahini paste thins out. Season to taste.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time27 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 clove garlic minced
  • 8 each zucchini small, chopped into half moons
  • 28 ounce canned chickpeas drained and rinsed
  • 2 tablespoon harissa paste (or to taste – I like it spicy so would add a bit more)
  • 4 tablespoon tahini
  • 1 each lemon
  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 224kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 696mg | Fiber: 8g | Sugar: 8g | Vitamin A: 362IU | Vitamin C: 36mg | Calcium: 77mg | Iron: 3mg

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  Portobello Tacos

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  Rated 3.00 out of 5
  Up to 10 servings
  

  Portobello Tacos

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 8 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 filled mushroom

  Dairy FreeEgg FreeKetoNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tacos are made with Portobello mushrooms instead of tortillas for added nutrition and flavor! Not only do these turkey tacos have all the traditional toppings but also a dollop of homemade guacamole. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Portobello Tacos quantity

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

  Instructions

  • Preheat oven to 400 degrees F.
  • In a large saute pan set over medium heat, add the avocado oil and when hot add the onions.
  • Remove stems from mushrooms and finely chop. Add to the pan with the onions and saute until onions are translucent, about 5 minutes.
  • Add the ground turkey, chili pepper, taco seasoning, and salt. Cook until turkey is no longer pink, about 7 minutes.
  • Meanwhile arrange mushrooms tops down on a baking sheet and bake for 10 minutes, then flip over and bake for another 10 minutes.
  • To make the guacamole, mash the avocado with the salt and lime.
  • To assemble tacos, spoon ground turkey into mushroom caps. Top with guacamole, tomatoes, olives, green onions, and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook12

  Hands-Off Cook15

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 Portobello mushroom
  • 1 onion small, chopped
  • 1 ¼ pound 85% lean ground turkey
  • 2 red chili pepper small, diced, more or less to taste
  • 3 clove garlic minced
  • 1 tablespoon avocado oil
  • 2 tablespoon taco seasoning more or less to taste
  • 1 teaspoon Kosher salt

  For the toppings:

  • ½ cup fresh cilantro chopped
  • 4 stalk green onion thinly sliced
  • 3/4 cup cherry tomato sliced
  • 2/3 cup Kalamata olive sliced

  For the guacamole:

  • 2 avocado large
  • 1 lime
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes, or in the microwave on medium power until heated through.

  Nutrition

  Calories: 186kcal | Carbohydrates: 10g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 689mg | Potassium: 762mg | Fiber: 5g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg

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  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

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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: 3 ounces

  Egg FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, cheese, and onion in this salad.

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette quantity

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

  Instructions

  • Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

  To make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
  • Top salad with pecans, red onion, fruit, and blue cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 1 red onion thinly sliced
  • 8 ounce blue cheese crumbled

  Fruit toppings (optional):

  • 2 apple sliced apple or pear, or segmented orange

  For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

  • ¼ cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

  Nutrition

  Calories: 162kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg

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  Chocolate Chip Cookies

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  Rated 0 out of 5
  Up to 10 servings
  

  Chocolate Chip Cookies

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 oz

  Nut FreeSoy Free

  When those cookie cravings hit, this will solve the dilemma and make you smile!

  Chocolate Chip Cookies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 F
  • Melt butter in saucepan. Do not boil. Just enough for butter to melt, not hot
  • In a large bowl, mix butter with sugars until well combined
  • Stir in vanilla and egg until incorporated
  • Add flour, baking soda, and salt
  • Mix dough until just combined. Dough should be soft and a little sticky
  • Stir in chocolate chips
  • Scoop out 1 1/2 tbsp of dough and place 2 inches apart on baking sheet
  • Bake for 7-10 minutes or until cookies are set.
  • They will be puffy and still look a little under baked in the center.

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook8

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¾ cup butter For vegan switch butter with vegan butter
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 2 teaspoon pure vanilla extract
  • 1 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
  • 1 ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 cup semi-sweet chocolate chips

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

  Reheating/Serving Instructions

  Serve warm is a delicious option

  Nutrition

  Calories: 255kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 270mg | Potassium: 115mg | Fiber: 1g | Sugar: 22g | Vitamin A: 316IU | Calcium: 21mg | Iron: 1mg

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  Keto Avocados

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  Rated 0 out of 5
  Up to 10 servings
  

  Keto Avocados

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Gluten FreeKetoLower CarbPostpartumRefined Sugar Free

  Keto friendly and packed with delicious nutrition!

  Keto Avocados quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Cut bacon into lardons
  • Heat a skillet over medium high heat
  • Cook bacon until desired crispness
  • Remove from pan and place bacon on paper towels to soak up extra grease
  • Quarter cherry tomatoes
  • Chiffonade basil
  • Halve avocados and remove pits
  • Place avocado halves on baking sheet and remove a little extra flesh to make room for eggs
  • Crack an egg in each hole
  • Top with toppings of choice
  • Bake for 15 minutes or until desired yolk consistency
  • Top with fresh herbs

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 avocado
  • 5 strip bacon
  • 8 ounce cherry tomato
  • 1 tablespoon fresh basil
  • 4 ounce shredded mozzarella cheese or your favorite shredded cheese
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Oven, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Serve hot and enjoy! Not recommended to reheat or freeze

  Nutrition

  Calories: 308kcal | Carbohydrates: 10g | Protein: 12g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 180mg | Sodium: 216mg | Potassium: 628mg | Fiber: 7g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 15mg | Calcium: 96mg | Iron: 2mg

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  Butternut Squash and Almond Flour Pancakes

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  Rated 0 out of 5
  Up to 10 servings
  

  Butternut Squash and Almond Flour Pancakes

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 2 pancakes

  Dairy FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  These nutrient dense, grain free pancakes make for a great start to your day!

  Butternut Squash and Almond Flour Pancakes quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl whisk together the almond flour, salt, baking soda, xanthan gum, and pumpkin pie spice.
  • Next add the pureed squash, eggs, and vanilla. Using a hand mixer, blend thoroughly.
  • Add coconut milk or water if needed to thin the batter.
  • Preheat your nonstick cooking surface (pan or griddle) over medium heat, and when ready to cook, coat with a small amount of coconut oil. Pour about a ¼ cup of batter per pancake. Flip when nicely browned, about 2 minutes, and continue cooking for an additional minute.
  • Decorate with orange slices and bluberries, or other fruits of your choice.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 ¼ cup almond flour
  • ½ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • ½ teaspoon pumpkin pie spice or cinnamon
  • 2 ½ cup frozen butternut squash defrosted and pureed in a blender
  • 5 egg
  • ½ teaspoon pure vanilla extract
  • ¼ cup canned full-fat coconut milk or water for thinning batter, if needed
  • 1 tablespoon coconut oil
  • 1 cup maple syrup for serving
  • ⅔ cup butter softened, for serving
  • 1/2 cup blueberries optional, or other fruits
  • 1 orange optional, sliced or other fruites

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Pancake batter or pancakes can be made ahead and stored in the refrigerator for up to 5 days. Pancakes can also be individually frozen. Reheat in the microwave, covered, on full power until warm.

  Nutrition

  Calories: 353kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 214mg | Potassium: 253mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4222IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 1mg

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  Bacon Wrapped Filet Mignon Bites

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  Rated 0 out of 5
  Up to 10 servings
  

  Bacon Wrapped Filet Mignon Bites

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 filet bites

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar Free

  Bite size chunks of filet mignon wrapped in bacon and served with homemade steak sauce

  https://cookinginthemidwest.com/blog/bacon-wrapped-steak-bites-air-fryer/#recipe

  Bacon Wrapped Filet Mignon Bites quantity

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  https://cookinginthemidwest.com/blog/bacon-wrapped-steak-bites-air-fryer/#recipe

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  Ingredients Scale

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

  Instructions

  • Cut steak in to 1 inch cubes
  • Place steak in mixing bowl
  • Add steak seasoning
  • Add olive oil
  • Mix well until coated
  • Cut bacon slices in half
  • Wrap bacon around seasoned steak cubes
  • Secure bacon with a toothpick
  • Preheat oven to 400
  • Bake on sheetpan 15 to 18 minutes
  • Mix steak sauce in separate dish
  • Serve steak sauce on side of filet bites

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 48 ounce filet mignon
  • 2 tablespoon extra virgin olive oil
  • 6 tablespoon Montreal steak seasoning
  • 32 ounce bacon
  • 4.5 ounce tomato paste
  • ¼ cup balsamic vinegar
  • 3 tablespoon low-sodium soy sauce
  • 2 teaspoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground black pepper
  • toothpicks

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Oven, Refrigerator

  Reheating/Serving Instructions

  Reheat in microwave 30 sec

  Nutrition

  Calories: 808kcal | Carbohydrates: 8g | Protein: 37g | Fat: 69g | Saturated Fat: 25g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 943mg | Potassium: 774mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 5mg

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  Southwestern Chicken Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Southwestern Chicken Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces

  Diabetes FriendlyEgg FreeGluten FreeRefined Sugar FreeSoy Free

  This soup is filled with Southwestern flavors such as cumin, chili, and garlic, and is hearty enough to serve as a main dish. Perfect for a chilly night!

  Southwestern Chicken Soup quantity

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  Ingredients Scale

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

  Instructions

  • Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
  • Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
  • Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
  • Add salt and pepper; stir in cilantro. Adjust seasonings.
  • Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook17

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ¼ cup extra virgin olive oil
  • 2 yellow onion medium, diced
  • 8 clove garlic finely chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 9 cup chicken stock room temperature or cold
  • 56 ounce canned whole peeled tomatoes roughly chopped, juice reserved for another use elsewhere
  • 2 cup frozen corn kernels
  • 30 ounce canned black beans drained and rinsed
  • 2 pound boneless skinless chicken breast
  • ¼ cup fresh cilantro coarsely chopped
  • 1 teaspoon Kosher salt
  • ⅓ teaspoon freshly ground black pepper

  Garnish:

  • 1 cup Mexican cheese blend such as Queso Fresco, crumbled

  Cooking Tools Required

  Colander, Measuring cups and spoons, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until desired temperature is reached.

  Nutrition

  Calories: 393kcal | Carbohydrates: 32g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1279mg | Potassium: 1257mg | Fiber: 8g | Sugar: 9g | Vitamin A: 498IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 5mg

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  Crispy Lemon Chicken-AIP Diet Friendly

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Crispy Lemon Chicken-AIP Diet Friendly

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  Recipe adapted from:

  Erin Shearer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  AIP DietPaleo

  The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!

  https://autoimmunewellness.com/crispy-lemon-chicken/

  Crispy Lemon Chicken-AIP Diet Friendly quantity

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  https://autoimmunewellness.com/crispy-lemon-chicken/

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

  Instructions

  • Season the chicken pieces with salt, then toss with arrowroot powder.
  • Heat the oil in a medium skillet until it shimmers.
  • Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
  • In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
  • In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
  • Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
  • Pour syrup mixture over cooked chicken and toss to coat evenly.
  • Sprinkle zest and green onions over the top before serving.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 36 ounce boneless skinless chicken thigh cut into bite-sized pieces
  • 3 teaspoon sea salt
  • 3/4 cup arrowroot starch
  • 3/4 cup avocado oil
  • 3/4 cup water
  • 3 teaspoon arrowroot starch
  • 3 teaspoon gelatin powder
  • 1½ teaspoon wasabi powder *optional
  • 3 lemon zested and juiced
  • 3 tablespoon raw honey

  Garnish:

  • 6 stalk green onion thinly sliced
  • lemon zest

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in a saucepan over medium heat until heated through.

  Nutrition

  Calories: 620kcal | Carbohydrates: 26g | Protein: 46g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1372mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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  Custom Menu Order with Chef Jennifer Gold (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Jennifer Gold (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

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  Recipe adapted from:

  Jennifer Gold

  Rated 5 out of 5 based on 5 customer ratings

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Jennifer Gold Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  Custom Menu Order with Chef Jennifer Gold (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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  High Protein Oats Pancakes with Protein Powder

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  Rated 0 out of 5
  Up to 10 servings
  

  High Protein Oats Pancakes with Protein Powder

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  Recipe adapted from:

  Eat the Grains

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: About 3-4 pancakes

  Brain FoodNut FreePostpartumPregnancySoy FreeVegetarian

  This high protein pancakes is made with protein powder, oats, banana, eggs, milk, and spices. Light and fluffy, easy to make, and packed with 30g of protein, complex carbs, and fiber for a well-balanced breakfast. Customize with your own toppings!

  High Protein Oats Pancakes with Protein Powder quantity

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  Ingredients Scale

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

  Instructions

  • Make the oat flour. Add rolled oats to your blender and blend for 10-15 seconds until it is broken down into a flour-like consistency.
  • Combine your dry ingredients. Add oat flour, protein powder, coconut flour, baking powder, cinnamon, and salt in a small bowl and mix well to combine.
  • Mix your wet ingredients. In a separate medium bowl, mash your bananas until smooth. Add your egg, and milk and mix well to combine. Add your dry ingredients to your wet ingredients and mix until absorbed and lumps are gone. Try not to overmix. The batter should be pretty thick. Let the mixture sit for 5 minutes.
  • Cook. Heat up a large nonstick skillet or griddle over low to medium heat. Once hot, add cooking fat and let it warm up. Using a 1/4 cup as a scoop, form into equal size pancakes, about 4 in one batch. Cook for 3-4 minutes until small bubbles start to form on the outside. There won't be a lot of bubbles. Flip and cook for another 1-2 minutes until golden brown.
  • Top with your favorite toppings and enjoy!

  Notes

  • This recipe works with either whey protein powder or plant-based protein powder. You will have to adjust the recipe ever so slightly, but both outcomes are delicious.
  • Whey protein – use 2 cups protein powder (240 grams) and 2 cups milk for 10 servings. Using whey will give you a slightly dryer pancake.
  • Plant-based protein – use 24 tablespoons protein powder (240 grams) and 2 and 2/3 cups + 8 tablespoons milk. This will be a little moister, but still fluffy!
  • Nutrition is based on using whey protein. Both nutrition breakdowns do not include any oil for cooking or toppings. Nutrition will vary based on the protein powder used.

  Storing and Reheating

  • Refrigerator – store leftovers in an airtight container in the fridge. When ready to heat them up, pop them in the microwave or toaster. Pancakes should stay fresh for 4 days.
  • Freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.

  Cook Times

  Active Prep10

  Hands-On Cook50

  Hands-Off Cook0

  Passive5

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup old fashioned rolled oats for 10 servings use 400 grams
  • 2 cup vanilla whey protein powder for 10 servings 240 grams, see notes based on protein powder used
  • 8 tablespoon coconut flour
  • 8 teaspoon baking powder
  • 8 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 4 ripe banana small-medium, for 10 servings use 400 grams
  • 8 egg large
  • 2 cup milk see notes based on protein powder used
  • avocado oil or butter for cooking

  Optional Toppings

  • maple syrup
  • banana
  • berries
  • chocolate chip

  Cooking Tools Required

  12-inch nonstick skillet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Refrigerator – store leftovers in an airtight container in the fridge. When ready to heat them up, pop them in the microwave or toaster. Pancakes should stay fresh for 4 days.

  Freezer – allow them to cool completely. Place on a parchment paper lined baking sheet in a single layer and place in the freezer for 1-2 hours until frozen. Then place in a storage bag for up to 3 months. Freezing them in a single layer allows them to not stick together when you place them in a bag/container.

  Nutrition

  Calories: 360kcal | Carbohydrates: 43g | Protein: 30g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 687mg | Potassium: 481mg | Fiber: 7g | Sugar: 10g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 374mg | Iron: 4mg

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  Herbed Summer Squash Pasta Bake

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  Rated 0 out of 5
  8 servings
  

  Herbed Summer Squash Pasta Bake

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  Recipe adapted from:

  The Smitten Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This delicious pasta dish blends fresh sauteed vegetables and herbs with bechamel sauce.

  https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

  Herbed Summer Squash Pasta Bake quantity

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  https://smittenkitchen.com/2015/06/herbed-summer-squash-pasta-bake/

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

  Instructions

  Cook the pasta:

  • Just under al-dente according to package directions.

  Heat oven:

  • To 400 degrees.

  Prepare the squash:

  • Heat a large skillet or the pot you just used to cook your pasta to high heat. Once hot, add olive oil, and let it heat until almost smoking. Add sliced squash, season it with salt and pepper flakes and let it sear underneath, unmoved, until golden brown. Continue to saute until browned and somewhat wilted, about 10 minutes, trying to get some color on each layer before moving squash around. Transfer to a bowl and squeeze lemon juice over bowl. Add more salt or pepper if needed.

  Make the sauce:

  • Reheat your the same pot over medium heat. Melt butter in bottom of pan. Add scallion white and pale green parts and garlic and let sizzle for 1 to 2 minutes. Add flour and stir until all has been dampened and absorbed. Add milk, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/onion/garlic mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all milk has been added, then add lemon zest, salt and pepper to taste. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat and stir in half of chopped parsley, all of mixed herbs and reserved scallion greens. Adjust seasoning to taste.

  Assemble dish:

  • Off the heat, add drained pasta, summer squash, 1/2 cup grated parmesan and all of the mozzarella to the pot, stirring to combine. If pan is ovenproof, you can bake your final dish in it. If not, transfer mixture to a 2 to 3 quart ovenproof casserole or baking dish. Sprinkle with remaining 1/4 cup parmesan.

  Bake:

  • For 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

  To freeze:

  • Let dish fully cool to room temperature, then transfer, wrapped well, to the freezer. Let defrost in fridge for a day before rewarming in oven. If I have time, I like to rewarm at a lowish head (300 to 325 degrees) with the foil on, then finish it for the last 10 minutes or so at a higher heat without the foil to restore some crisp.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce shell pasta dry
  • 2 tablespoon extra virgin olive oil
  • 2 pound summer squash halved lengthwise and sliced thin
  • 1 lemon zested (2 teaspoons) and juiced
  • 6 tablespoon unsalted butter
  • 4 clove garlic minced
  • 4 stalk green onion sliced thin
  • 1/4 teaspoon crushed red pepper
  • 6 tablespoon all-purpose flour
  • 3 cup whole milk
  • 1/2 cup Italian parsley divided
  • 1/2 teaspoon fresh thyme
  • 1 teaspoon fresh oregano chopped
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cup grated parmesan cheese divided
  • 8 ounce fresh mozzarella cut into small cubes

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through.

  Nutrition

  Calories: 584kcal | Carbohydrates: 60g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 2151mg | Potassium: 693mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1394IU | Vitamin C: 33mg | Calcium: 474mg | Iron: 2mg

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  Vegetarian Chili

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Chili

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  Recipe adapted from:

  Cookie and Kate

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  While the ingredients in this chili recipe are sbasic, the flavor is anything but, with the addition of smoked paprika for an extra-savory, smoky note. With optional garnishes to accommodate GF, DF, and Vegan diets.

  https://cookieandkate.com/vegetarian-chili-recipe/

  Vegetarian Chili quantity

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  https://cookieandkate.com/vegetarian-chili-recipe/

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

  Instructions

  • In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  • Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  • Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
  • Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  • Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.

  Cook Times

  Active Prep15

  Hands-On Cook11

  Hands-Off Cook30

  Passive0

  Total Time56 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 tablespoon extra-virgin olive oil
  • 2 red onion medium chopped
  • 2 red bell pepper large chopped
  • 4 carrot medium chopped
  • 4 stalk celery chopped
  • 1 teaspoon Kosher salt divided
  • 8 clove garlic pressed or minced
  • 4 tablespoon chili powder
  • 4 teaspoon ground cumin
  • 3 teaspoon smoked paprika
  • 2 teaspoon dried oregano
  • 56 ounce canned diced tomatoes with their juices
  • 60 ounce canned black beans rinsed and drained
  • 30 ounce canned pinto beans rinsed and drained
  • 4 cup vegetable broth
  • 2 bay leaf
  • 4 tablespoon fresh cilantro
  • 2 teaspoon red wine vinegar

  Optional garnishes:

  • fresh cilantro
  • avocado sliced
  • tortilla chips check label for GF
  • sour cream skip for dairy free and vegan
  • grated cheddar cheese skip for dairy free and vegan

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Potato Masher, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 352kcal | Carbohydrates: 58g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1803mg | Potassium: 1366mg | Fiber: 21g | Sugar: 9g | Vitamin A: 6560IU | Vitamin C: 55mg | Calcium: 201mg | Iron: 8mg

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  Balsamic Strawberries with Honey Vanilla Ricotta

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  Rated 0 out of 5
  Up to 10 servings
  

  Balsamic Strawberries with Honey Vanilla Ricotta

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  Recipe adapted from:

  Thomas Bohne

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Egg FreeNut FreeOil FreeSoy FreeVegetarian

  A strawberry dessert that is as beautiful as it tastes. It's cool and creamy, the balsamic is slightly sweet and tangy with a deep robust flavor. It enhances the natural sweetness of strawberries and the ricotta cheese is sweetened with honey and just a touch of vanilla, topped with fresh basil.

  https://www.justapinch.com/recipes/dessert/fruit-dessert/balsamic-strawberries-w-honey-vanilla-ricotta-2.html

  Balsamic Strawberries with Honey Vanilla Ricotta quantity

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  https://www.justapinch.com/recipes/dessert/fruit-dessert/balsamic-strawberries-w-honey-vanilla-ricotta-2.html

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

  Instructions

  • In a food processer add first 3 ingredients and mix for 1 minute. Transfer to a bowl and refrigerate for 1 hour (minimum).
  • Bring vinegar and sugar to a boil in a small pot. Reduce to simmer for 2 minutes, stirring constantly. Cool completely.
  • Toss basil and berries with balsamic sauce.
  • To plate, place ricotta cheese on bottom of a glass.
  • Spoon berries on top. Place a little fresh basil as garnish and half a strawberry on the rim of the glass. You may also wet the rim of the glass ahead of time with a lemon wedge and dip the rim in sugar for decoration.

  Cook Times

  Active Prep10

  Hands-On Cook2

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 12 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 cup ricotta cheese
  • 1 teaspoon pure vanilla extract
  • 7 tablespoon honey
  • 6 tablespoon balsamic vinegar
  • 5 tablespoon granulated sugar
  • 2 1/2 pound strawberry hulled and diced
  • 5 tablespoon fresh basil chiffonade

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 328kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 325mg | Fiber: 2g | Sugar: 25g | Vitamin A: 614IU | Vitamin C: 67mg | Calcium: 278mg | Iron: 1mg

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  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad

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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, 7 ounce salad

  Refined Sugar FreeSoy 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 Brown Rice and chopped Isralei salad

  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

  Chicken Schnitzel with Brown Rice and Chopped Israeli Salad quantity

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  https://www.simplyrecipes.com/recipes/sweet_and_sour_red_cabbage/

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  Ingredients Scale

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

  Instructions

  For the brown rice:

  • Heat pot over medium heat. Add oil, swirling to coat pan. Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes. Add broth, water, and salt. Bring to a boil.
  • Reduce to low and simmer with lid on. Simmer until water has been absorbed, about 40-45 minutes.
  • Remove from heat, keep lid on, and let rice sit 19 minutes. Remove lid and fluff with fork. Fold in parsley.

  For the chopped Israeli salad

  • Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
  • Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
  • Taste and adjust lemon and salt to your liking.

  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 Cook20

  Hands-Off Cook15

  Passive0

  Total Time55 minutes minutes

  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 brown rice:

  • 1 tablespoon extra virgin olive oil
  • 2 cup long grain brown rice
  • 3 cup low sodium vegetable broth
  • 2 cup water
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Italian parsley chopped, optional

  For the chopped Israeli salad

  • 1.5 pound tomato extra-large finely diced
  • 1 English cucumber finely diced
  • 3 ounce onion finely diced
  • 1 ounce orange bell pepper finely diced
  • 1/3 cup Italian parsley
  • 1/3 fresh mint
  • 1/3 fresh cilantro
  • 1.5 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
  • 2 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/4 teaspoon freshly ground black pepper more or less to taste or dietary preference

  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: 895kcal | Carbohydrates: 98g | Protein: 47g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1727mg | Potassium: 1265mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2270IU | Vitamin C: 50mg | Calcium: 144mg | Iron: 5mg

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  Beef and Black Bean Enchilada Casserole

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  Rated 0 out of 5
  Up to 10 servings
  

  Beef and Black Bean Enchilada Casserole

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3"x4" piece

  Egg Free

  SERVES 10

  Beef and Black Bean Enchilada Casserole quantity

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  Ingredients Scale

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

  Instructions

  • Place a large sauté pan over medium-high heat and add the olive oil. When oil is just warm add the chopped onion, sautéing for a minute. Add the ground beef, kosher salt and several grindings of pepper. When the onion is soft and ground beef is no longer pink (6-7 minutes) add the black beans, cumin and the chili powder sautéing an additional minute. Remove from heat and let cool.
  • Pour ¼ cup of the enchilada sauce on the bottom of a 2 ½ quart round casserole or an 9x13 glass baking dish. Arrange 4 tortillas, overlapping as needed over the sauce. Top with 1/3 of the beef-black bean mixture, ½ cup of the enchilada sauce, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Repeat the layer 2 more times, finishing with ½ cup sauce and ¾ cup of each cheese.
  • Bake for 25-30 minutes at 350 degrees or until casserole is heated through and cheese is melted. Top with sliced green onions and black olives. Let cool 5 minutes before cutting.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 white onion ½ inch dice
  • 1 pound ground beef
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 15 ounce canned black beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 15 ounce canned Hatch red enchilada sauce Hatch brand recommended
  • 12 large corn tortilla
  • 1 ¾ cup shredded monterey jack cheese
  • 1 ¾ cup shredded cheddar cheese

  For garnish:

  • 3 stalk green onion sliced
  • 2 ounce canned sliced black olives

  Cooking Tools Required

  12-inch nonstick skillet, 9x13 inch glass baking dish, Colander, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 421kcal | Carbohydrates: 27g | Protein: 23g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1383mg | Potassium: 380mg | Fiber: 6g | Sugar: 4g | Vitamin A: 757IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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  Miso Soup with Tofu and Green Onions

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  Rated 0 out of 5
  Up to 10 servings
  

  Miso Soup with Tofu and Green Onions

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cup

  Dairy FreeEgg FreeNut FreeReduced FatRefined Sugar FreeVeganVegetarian

  This classic Japanese restaurant miso soup is simple yet delicious. Choose your favorite miso for your preferred flavor.

  Miso Soup with Tofu and Green Onions quantity

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  Ingredients Scale

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

  Instructions

  • Add bonito stock to a medium saucepan and heat over medium. When lukewarm remove ½ cup of the stock to a small bowl and blend in miso, making sure there are no lumps. Slowly blend mixture back into stock. Continue to heat but do not boil.
  • When miso is completely dissolved, add tofu and heat for another minute or so.
  • Divide among soup bowls and garnish with green onions.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce medium firm tofu drained and cut into cubes about ½ inch thick
  • 10 cup bonito stock or vegetable broth for vegan/vegetarian can purchase instant to mix with water, or make homemade with bonito shavings and kombu if available
  • 8 tablespoon miso paste more of less to taste
  • 6 tablespoon green onion thinly sliced

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until warm.

  Nutrition

  Calories: 66kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

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  Salt-Roasted Beet and Onion Salad

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Salt-Roasted Beet and Onion Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Beets are roasted in the oven over Kosher salt to to concentrate their flavor, then once cooled are tossed with red onions, parsley, and olive oil.

  Salt-Roasted Beet and Onion Salad quantity

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

  Instructions

  • Preheat oven to 420 degrees.
  • Spread Kosher salt ½-inch thick on a large baking pan. Place beets on top.
  • Bake for 1 hour.
  • Allow beets to cool until you are able to peel the skins.
  • Cut the beets into 8ths and add to a large bowl. Add the onions and the remaining ingredients, tossing well to combine.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup Kosher salt more or less depending on size of pan
  • 8 beet
  • 3 red onion small, halved and then thinly sliced or diced
  • 1 bunch Italian parsley chopped
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoon extra virgin olive oil
  • ½ teaspoon cumin seeds coarsely ground

  Cooking Tools Required

  Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Mortar and Pestle, Oven, Sharp Knives, Tongs, Vegetable Peeler

  Nutrition

  Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 73mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2406IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 1mg | Phosphorus: 26mg

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  Vegetable Quinoa

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegetable Quinoa

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  In this customer submitted recipe, sauteed onions, carrots, and zucchini are cooked with the quinoa for extra flavor and nutrition.

  Vegetable Quinoa quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in a large saucepan over medium heat. Add the onion and sauté until softened.
  • Add the carrot and zucchini, sauteing for several more minutes.
  • Add the quinoa, water, and salt; bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 onion chopped
  • 2 cup quinoa thoroughly rinsed and drained
  • 2 carrot medium, coarsely grated
  • 2 zucchini mediium, coarsely grated
  • 3 cup water
  • 1 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 170kcal | Carbohydrates: 26g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 367mg | Potassium: 365mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2122IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 2mg

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  Roasted Sweet Potato & Brussels Sprouts Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Sweet Potato & Brussels Sprouts Salad

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Vegetables are roasted, mixed with lentils, and tossed with a tahini-maple dressing, then served over fresh spinach.

  Roasted Sweet Potato & Brussels Sprouts Salad quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425oF (218oC). Line a large baking sheet with parchment paper.
  • Combine the diced sweet potato and brussels sprouts in a bowl. Add olive oil and season with sea salt and black pepper to taste. Toss well then spread across the baking sheet. Bake in the oven for 30 minutes or until both vegetables are cooked through and starting to brown.
  • Meanwhile cook the lentils according to package directions.
  • While the vegetables and lentils cook, combine the tahini, maple syrup, water, cayenne pepper and sea salt in a jar. Seal with a lid and shake well to mix. Set aside.
  • Remove the roasted vegetables from the oven and place back in the mixing bowl. Add in the lentils. Mix well.
  • Divide spinach between bowls. Top with lentils and roasted vegetable mix. Drizzle with desired amount of dressing. Enjoy!

  Notes

  No Brussels Sprouts
  Use broccoli instead.
  No Lentils
  Use your choice of protein. Chickpeas, grilled chicken or ground meat work well.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 each sweet potato medium. peeled and diced into 1 inch cubes
  • 10 cup Brussels sprouts washed and halved
  • 7 1/2 teaspoon extra virgin olive oil
  • 1 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper

  For the salad:

  • 2 1/2 cup lentils cooked accrding to package directions
  • 20 cup baby spinach chopped

  For the dressing:

  • 10 tablespoon tahini paste
  • 7 1/2 teaspoon maple syrup
  • 10 tablespoon water warm
  • 1 1/2 teaspoon cayenne pepper optional and more or less to taste
  • 1/3 teaspoon sea salt

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Saucepan with lid, Sharp Knives

  Nutrition

  Calories: 618kcal | Carbohydrates: 97g | Protein: 34g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 570mg | Potassium: 2063mg | Fiber: 38g | Sugar: 12g | Vitamin A: 22494IU | Vitamin C: 99mg | Calcium: 213mg | Iron: 12mg

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