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  Peanut Butter Curry Chickpea Stew

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  Up to 10 servings
  

  Peanut Butter Curry Chickpea Stew

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  Recipe adapted from:

  KaiaFit

  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

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

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

  Peanut Butter Curry Chickpea Stew quantity

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

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

  Instructions

  • Heat a large saucepan over medium-low heat and melt the coconut oil. Add the onion, garlic and ginger. Cook for 2-3 minutes, stirring frequently.
  • Add the spices and cook for 1 minute, until fragrant. Add the water to deglaze the pan, then stir in the peanut butter.
  • Add the vegetable broth and almond milk. Stir until all is smoothly combined. Add the salt.
  • Add the pepper, zucchini, carrots and chickpeas and stir well to mix. Simmer uncovered for 20 minutes, stirring occasionally.
  • Stir in the lime juice and cilantro. Divide into bowls, and top with more cilantro if desired.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 tablespoon coconut oil
  • 2 each yellow onion large, diced
  • 5 clove garlic minced
  • 2 1/2 tablespoon fresh ginger grated
  • 2 1/2 teaspoon ground cumin
  • 2 1/2 teaspoon coriander
  • 2 1/2 teaspoon ground cinnamon
  • 1 tablespoon ground turmeric
  • 10 tablespoon water
  • 10 tablespoon peanut butter all natural
  • 5 cup vegetable broth
  • 2 1/2 cup unsweetened almond milk
  • 2 1/2 teaspoon sea salt
  • 2 each red bell pepper large, sliced
  • 2 each zucchini large, sliced
  • 5 each carrot medium, peeled and sliced
  • 75 ounce canned chickpeas rinsed and drained
  • 3 each lime juiced
  • 1 bunch fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through, or on the stove top over medium. Store in the refrigerator up to 4 days or freeze.

  Nutrition

  Calories: 372kcal | Carbohydrates: 44g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1821mg | Potassium: 736mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6270IU | Vitamin C: 45mg | Calcium: 197mg | Iron: 4mg

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  Classic Tiramisu

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  Rated 0 out of 5
  8 servings
  

  Classic Tiramisu

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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: 1 square

  Nut FreeSoy FreeVegetarian

  This traditional Italian dessert consists of coffee soaked ladyfingers layered with a whipped cream and mascarpone cheese mixture, and a dusting of cocoa powder. Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.

  Classic Tiramisu quantity

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  Instructions

  • Brew coffee and pour into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar.
  • Whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.
  • Fold in the mascarpone cheese.
  • Spread a small amount of the whipped cream/cheese mixture on the bottom of baking dish.
  • Note: For an adult version, add 1/4 cup rum or coffee liquor to the cooled coffee before dunking the ladyfingers.
  • Dunk the biscuits one at a time in the coffee then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
  • Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits. You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
  • Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.
  • Place in the refrigerator for 60 minutes. To serve, cut into 8 squares, lifting each piece out carefully with a thin spatula.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 cup strong brewed coffee cooled
  • 1/2 cup granulated sugar divided
  • 7 ounce ladyfinger biscuit
  • 8 ounce Mascarpone cheese
  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup rum or coffee liqueur optional

  Cooking Tools Required

  8x8 inch nonstick baking pan, Electric Hand Mixer, Mixing bowls, Mixing spoon, Plastic food wrap, Spatula

  Reheating/Serving Instructions

  Cover and store in the refrigerator. Serve chilled; plate, then dust with additional cocoa powder if desired.

  Nutrition

  Calories: 581kcal | Carbohydrates: 46g | Protein: 11g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 224mg | Sodium: 117mg | Potassium: 197mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1547IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg

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  Crispy Chicken Legs with Tomatoes and Potatoes

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  6 servings
  

  Crispy Chicken Legs with Tomatoes and Potatoes

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1 chicken leg quarter

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy Free

  This one-pan meal of tender and crisp chicken legs with tomatoes, potatoes, and basil recipe has been adapted slightly from Jamie Oliver. As everything cooks together in one dish, all the beautiful flavors get blended together.

  Crispy Chicken Legs with Tomatoes and Potatoes quantity

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  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl toss together the basil leaves, garlic, tomatoes, and potatoes. Drizzle with olive oil and toss again. Transfer to a 13x9 inch deep baking dish.
  • Season chicken pieces with salt and pepper. Nestle into baking dish over vegetables.
  • Bake, uncovered for 1 ½ hours, turning vegetables halfway through, and until chicken skin is crisp and meat is falling off the bone.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook90

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 bunch fresh basil leaves picked
  • 12 clove garlic peeled and left whole
  • 1 cup cherry tomato halved lengthwise
  • 4 each Roma tomato quartered
  • 1 ½ pound new potato quartered
  • ¼ cup extra virgin olive oil
  • 4 pound chicken leg 4 quarters (skin and bone attached)
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Pyrex baking dish

  Reheating/Serving Instructions

  Heat in microwave on medium high power until heated through.

  Nutrition

  Calories: 836kcal | Carbohydrates: 37g | Protein: 47g | Fat: 55g | Saturated Fat: 13g | Cholesterol: 240mg | Sodium: 818mg | Potassium: 1505mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 54mg | Calcium: 74mg | Iron: 4mg

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  Festive Vegetarian Matzo Ball Soup

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  Up to 10 servings
  

  Festive Vegetarian Matzo Ball Soup

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  Rated 4 out of 5 based on 4 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of soup with 2 matzo balls

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This Jewish comfort food is a classic holiday flavourful soup, with fluffy matzo balls!

  Festive Vegetarian Matzo Ball Soup quantity

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  Instructions

  Matzo Ball Instructions

  • While the soup is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for at least 15 minutes, 30 minutes will be best.
  • While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
  • Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
  • When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. Keeping the pot covered will help the matzo balls become fluffy.

  Soup Instructions

  • While the matzo balls are cooking, combine all soup ingredients in a large pot (reserve the 2 tbsp chopped fresh dill for later). Cover and bring to a boil. Reduce heat to a simmer (around medium heat) and cook for 15-20 mins until the carrots are soft.
  • When carrots are soft, remove from the soup the celery root, parsley root and leaves, onion, dill and bay leaves. Leave the carrots, zucchini and celery stalk.
  • Add the chopped dill you put aside. Adjust seasoning to taste, adding more salt if desired.

  Comments

  • A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder. It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
  • A note about saffron: Invest in good quality saffron. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive15

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Soup Ingredients

  • 4 each carrot sliced into 1/4 inch chunks
  • 3 stalk celery sliced into 1/2 inch chunks
  • 2 each zucchini sliced 1/2 inch chunks
  • 1 each onion large rinsed and halved
  • 1 bulb celery root peeled and quartered
  • 1 bunch fresh dill set a side 2 tbsp chopped fresh dill
  • 1 bunch Italian parsley
  • 2 each bay leaf
  • 10 each whole black peppercorns
  • 3 tablespoon extra virgin olive oil
  • 3 clove garlic
  • 12 cup vegetable broth
  • 1 tablespoon Kosher salt

  Matzo Ball Ingredients

  • 4 each egg large
  • 4 tablespoon avocado oil or light olive oil
  • 2 tablespoon seltzer water
  • 1 cup matzo meal
  • 1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon fresh dill chopped
  • 1 pinch saffron threads optional

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Keep the matzo balls separate until ready to serve. Drop the desired amount of balls into the soup, heat the pot before serving, serve 1.5 cups of soup and veggies along with 2 matza balls.

  Nutrition

  Calories: 209kcal | Carbohydrates: 21g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1985mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5396IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 1mg

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  Fresh Herb Couscous

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  Rated 0 out of 5
  Up to 10 servings
  

  Fresh Herb Couscous

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  Recipe adapted from:

  Shani Burton

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeRefined Sugar FreeVeganVegetarian

  This herbed couscous makes a nice side dish and sub for plain white rice.

  Fresh Herb Couscous quantity

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  Instructions

  • In a medium saucepan, bring broth, salt, and oil to a boil.
  • Stir in the couscous, cover tightly with a lid and remove from heat.
  • Let the couscous steam for 5 minutes still couscous is soft.
  • Use a fork to fluff the couscous and break up any clumps.
  • Chop parsley, cilantro, and mint.
  • Mix in chopped herbs and pine nuts.
  • Serve warm or chilled

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook5

  Passive5

  Total Time15 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 12 ounce Moroccan couscous
  • 16 ounce vegetable broth
  • 2 tablespoon extra virgin olive oil
  • ½ teaspoon Kosher salt
  • ⅓ cup Italian parsley leaves only
  • ⅓ cup fresh cilantro leaves only
  • ⅓ cup mint leaves only
  • ¼ cup pine nuts

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave for 1 min or till thoroughly heated.

  Nutrition

  Calories: 180kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

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  Polenta Slices with Zucchini and Tomatoes

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  Rated 0 out of 5
  Up to 10 servings
  
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  Polenta Slices with Zucchini and Tomatoes

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  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 10 oz

  Vegetarian

  This amazing side dish recipe came from a stroke of genius when I didn't have many ingredients on hand. Published on Taste of Home.

  Polenta Slices with Zucchini and Tomatoes quantity

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  Instructions

  • In a large nonstick skillet, cook polenta rounds in 1 tablespoon oil over medium heat for 5-6 minutes on each side or until golden brown.
  • Meanwhile, in another large skillet, saute zucchini in remaining oil until tender. Add shallots and garlic; cook 1 minute longer. Add the broth, pepper and salt. Bring to a boil; cook until liquid is almost evaporated.
  • Stir in the tomatoes, basil and parsley; heat through. Serve with polenta; sprinkle with cheese.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce polenta 2 tubes, sliced in 10 rounds
  • 5 tablespoon extra virgin olive oil divided
  • 3 cup zucchini chopped
  • ⅔ cup shallot minced
  • 5 clove garlic minced
  • ½ cup vegetable stock
  • 4 each Roma tomato seeded and chopped
  • 5 tablespoon fresh basil minced
  • 3 tablespoon Italian parsley minced
  • ¼ cup Parmesan cheese shredded

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat until warmed through in the stove or microwave.

  Nutrition

  Calories: 106kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 94mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 790IU | Vitamin C: 19mg | Calcium: 51mg | Iron: 1mg

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  Swedish Meatballs – Diabetes Friendly

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

  Swedish Meatballs – Diabetes Friendly

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  Recipe adapted from:

  Stephanie

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs

  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

  Brain FoodDiabetes FriendlyHeart HealthyKetoLower CarbNut FreeRefined Sugar Free

  These delicious and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with low carb magic noodles or mashed cauliflower. Enjoy the tasty meatballs guilt free.

  https://thecozycook.com/swedish-meatball-recipe/

  Swedish Meatballs – Diabetes Friendly quantity

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  https://thecozycook.com/swedish-meatball-recipe/

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  Instructions

  • Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
  • In a large bowl, combine the almond flour and ground flaxseeds, Parmesan cheese, whisked egg, almond milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
  • Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
  • While the meatballs chill, combine the beef broth, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat.
  • Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
  • Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Add the avocado oil. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
  • Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
  • Place the Greek yogurt in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
  • Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

  Cook Times

  Active Prep25

  Hands-On Cook30

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Meatballs (about 35)

  • 3 tablespoon extra virgin olive oil divided
  • 1 each medium yellow onion finely diced
  • 4 clove garlic minced
  • 12 tablespoon almond flour
  • 4 tablespoon flax seeds meal
  • 0.5 cup low sodium grated Parmesan cheese low sodium
  • 2 each large egg whisked
  • 0.5 cup unsweetened almond milk
  • 0.5 teaspoon kosher salt or less
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground allspice
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon freshly ground black pepper
  • 1.5 pound lean ground turkey or ground chicken
  • 1 pound lean ground beef or entirely turkey/chicken for less fat

  Sauce

  • 2 tablespoon butter
  • 2 tablespoon avocado oil
  • 4 tablespoon whole wheat flour or almond flour
  • 4 cup low-sodium beef broth
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoon Dijon mustard
  • 2 teaspoon dried parsley
  • 1 cup plain Greek yogurt

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, plate, Sharp Knives

  Reheating/Serving Instructions

  Heat in the microwave or stove top until heated through.

  Nutrition

  Calories: 368kcal | Carbohydrates: 7g | Protein: 34g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 111mg | Sodium: 509mg | Potassium: 642mg | Fiber: 2g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 2mg

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  Egg Muffin Tex-Mex Style With Turkey and Veggies

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

  Egg Muffin Tex-Mex Style With Turkey and Veggies

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  Recipe adapted from:

  Lexi's Clean Kitchen

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1-2 muffins

  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 FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

  Egg Muffin Tex-Mex Style With Turkey and Veggies quantity

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

  Instructions

  • Preheat oven to 350ºF
  • In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
  • Add in turkey and spices and cook until browned
  • Add in spinach, and tomato. Toss to combine and set aside.
  • In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
  • Pour into greased muffin tin
  • Bake for 20 minutes until eggs are firm
  • Garnish and serve!

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 each red bell pepper finely diced
  • 1 each green bell pepper finely diced
  • 1 each small yellow onion finely diced
  • 1 pound 93% lean ground turkey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry oregano
  • 1 cup fresh spinach
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoon fresh cilantro chopped, for garnish

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power about 30 seconds, more or less until warm.

  Nutrition

  Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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  Crockpot Lemon-Garlic Chicken

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  Up to 10 servings
  

  Crockpot Lemon-Garlic Chicken

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  Recipe adapted from:

  Slava Bond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6.5 ounce

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

  Slow cooked chicken comes out tender and flavorful with just the right amount of garlic, oregano, and lemon.

  >> Note: This dish requires a crockpot (slow cooker) and will be ready in 5 hours. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<

  http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

  Crockpot Lemon-Garlic Chicken quantity

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  http://magicskillet.com/recipe/crockpot-lemon-garlic-chicken/

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  Ingredients Scale

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

  Instructions

  Step 1

  • In a small bowl, combine dried oregano, garlic, seasoned salt, and black pepper. Mix well and rub chicken breasts with the oregano mixture.

  Step 2

  • Heat unsalted butter in a large nonstick skillet. Brown rubbed chicken breast halves in hot butter. Using a slotted spoon, transfer to a slow cooker.

  Step 3

  • Pour water, lemon juice, and bouillon granules into the same skillet. Bring to a boil over high heat, loosening browned bits from the skillet. Pour the boiled lemon mixture over the chicken.

  Step 4

  • Cover the slow cooker and cook on a low-heat setting for 4-5 hours. Add parsley and baste the chicken. Cover the slow cooker and cook on a high-heat setting for a further 15-30 minutes, or until chicken breasts are tender.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 teaspoon dried oregano
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pound boneless skinless chicken breast
  • 4 tablespoon unsalted butter
  • 1/2 cup water
  • 6 tablespoon fresh lemon juice
  • 4 clove garlic peeled and minced
  • 2 teaspoon chicken bouillon granules
  • 2 tablespoon fresh parsley minced

  Cooking Tools Required

  12-inch saute pan, Crockpot

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 253kcal | Carbohydrates: 1g | Protein: 39g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 482mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

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  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

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

  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly

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  Recipe adapted from:

  Mayumi Tavalero

  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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut Free

  This dish will easily outdo your local Chinese take out both in taste and quality of ingredients.

  Chinese Beef and Broccoli Stir Fry-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  • Place the beef slices in a medium bowl. Add the marinade ingredients and mix thoroughly. Let beef marinate at room temperature for 15 minutes.
  • Meanwhile, in a small bowl whisk together the sauce ingredients. Set aside.
  • Heat a large sauté pan or wok over medium-high heat. Add half the oil, then carefully place beef pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry until meat is about 80 percent done. Remove beef from pan and reserve.
  • To the same pan add remaining oil. Add the ginger and garlic and cook for a minute or less, just until garlic is pale gold.
  • Add onion and stir-fry for a minute or two, then add the broccoli to the pan. Cook for an additional minute.
  • Add the cooked reserved beef including any accumulated juices, mixing well to combine.
  • Pour sauce over beef and broccoli, cover and cook for several minutes or until broccoli is tender crisp. Add additional water if sauce is too thick and adjust seasonings if needed.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive15

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 ½ pound flank steak sliced against the grain into strips about 1/8 inch thick and 2 inches long

  Marinade:

  • 1 tablespoon gluten free soy sauce
  • 1 ½ tablespoon dry sherry
  • 3 tablespoon corn starch

  Sauce:

  • ¼ cup water
  • 1 tablespoon gluten free soy sauce
  • 1 ½ tablespoon brown sugar packed
  • 1 ½ tablespoon sesame oil
  • 1 ½ tablespoon corn starch
  • 1 ½ tablespoon rice vinegar
  • 1 tablespoon Kikkoman oyster sauce (gluten free)
  • 2 tablespoon avocado oil
  • 2 tablespoon fresh ginger finely chopped
  • 5 clove garlic finely chopped
  • 1 onion large, sliced lengthwise into strips about ¼ inch thick
  • 6 cup broccoli florets

  Cooking Tools Required

  Cutting board, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Microwave on medium power until heated through.

  Nutrition

  Calories: 315kcal | Carbohydrates: 18g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 511mg | Potassium: 742mg | Fiber: 3g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 83mg | Calcium: 81mg | Iron: 3mg

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  Spaghetti with Meat Sauce-Low FODMAP

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  Up to 10 servings
  

  Spaghetti with Meat Sauce-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6-7 oz meat sauce, 5-6 oz cooked spaghetti

  Gluten FreeLow FODMAPNut FreeSoy Free

  An Italian-American favorite that the whole family will enjoy! This version uses garlic infused oil instead of onions.

  Spaghetti with Meat Sauce-Low FODMAP quantity

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  Instructions

  • Heat olive oil and butter in a large skillet over medium high heat. Add 1 stalk chopped celery, carrots, and Italian seasoning. Saute several minutes.
  • Add the ground beef, browning for about 3-5 minutes, making sure to crumble the beef as it cooks.
  • Add the wine and allow to simmer until most of the liquid is gone.
  • Add the lactose free milk and allow to simmer until most of the liquid is gone.
  • Add the tomatoes and simmer an additional 15 minutes. Taste and correct for salt.
  • Meanwhile bring a large pot of water to a boil. Add salt and cook spaghetti according to package directions. Drain, return pasta to pot and add the meat sauce. Toss to combine.
  • Plate and sprinkle with Parmesan cheese.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meat sauce:

  • 2 tablespoon garlic infused extra virgin olive oil
  • 4 tablespoon butter
  • 1 stalk celery finely chopped
  • 2 carrot large, finely chopped
  • 1 tablespoon Italian seasoning
  • 1 1/2 pound ground beef
  • 1.5 cup white wine dry, such as Sauvignon Blanc
  • 1.5 cup lactose free whole milk
  • 42 ounce canned whole peeled plum tomatoes chopped with juice

  For the pasta:

  • 1 ½ pound gluten free spaghetti cooked al-dente

  For serving:

  • 1 cup Parmesan cheese grated

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave on high power until heated through.

  Nutrition

  Calories: 583kcal | Carbohydrates: 63g | Protein: 25g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 428mg | Potassium: 679mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2598IU | Vitamin C: 12mg | Calcium: 234mg | Iron: 4mg | Phosphorus: 266mg

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  Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

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  Up to 10 servings
  

  Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

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  Recipe adapted from:

  Jennifer Segal - Once Upon a Chef

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Crisp zucchini and sweet cherry tomatoes make a lovely summer side dish.

  Sautéed Zucchini and Cherry Tomatoes-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil over medium heat in a large sauté pan or a large pot.
  • Add the zucchini, tomatoes, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
  • 2 pound grape tomato or cherry tomatoes, halved
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon fresh basil chopped plus more for garnish if desired

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 481mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1049IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 1mg

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  Turmeric Rice-Low FODMAP

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  Up to 10 servings
  

  Turmeric Rice-Low FODMAP

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2/3 cup

  Gluten FreeReduced FatVeganVegetarian

  Turmeric rice is an aromatic and flavorful side dish. Low in fat, vegan, and gluten free.

  https://veggiedesserts.com/turmeric-rice/

  Turmeric Rice-Low FODMAP quantity

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  https://veggiedesserts.com/turmeric-rice/

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  Ingredients Scale

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

  Instructions

  • Heat oil in a large pan.
  • Add the turmeric, cumin, all the spices, and rice, and combine well, being careful not to burn. Saute for a minute or two.
  • Pour in the stock or broth, cover the pan, bring to a boil, reduce the heat and simmer for 15-20 minutes or until all the liquid has been absorbed. If needed, add more broth or water torwards the end to make it fluffly.
  • Serve sprinkled with chopped parsley.
  • Note: be guided by the cooking time on your particular bag of rice.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon avocado oil
  • 2 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 2 bay leaf
  • 6 cardamom pod
  • 2 ½ cup aged basmati rice
  • 4 cup vegetable broth
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Garnish

  • 3 tablespoon Italian parsley

  Cooking Tools Required

  Colander, Measuring cups and spoons, Saucepan with lid, Spatula, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 204kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 612mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 306IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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  Thai-Inspired Chicken Meatball Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Thai-Inspired Chicken Meatball Soup

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  Recipe adapted from:

  Ali Slagle

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 meatballs plus 2/3 cup broth

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancySoy Free

  This stellar soup is reviving and cozy. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that’s inspired by tom kha gai, A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.

  https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup

  Thai-Inspired Chicken Meatball Soup quantity

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  https://cooking.nytimes.com/recipes/1020631-thai-inspired-chicken-meatball-soup

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

  Instructions

  • Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2/3 of the fish sauce and salt. Use your hands or a fork to fully combine but do not overmix.
  • Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
  • Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
  • Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.

  Notes

  Photo shown on website is not representative of the dish.  Should look like this: 

  

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 ounce fresh ginger peeled
  • 12 clove garlic peeled
  • 2 jalapeno pepper
  • 4 pound ground chicken
  • 2 bunch fresh cilantro leaves and stems finely chopped, a few whole leaves reserved for serving
  • 6 tablespoon fish sauce Red Boat recommeded
  • 2 teaspoon Kosher salt more or less to taste
  • 4 tablespoon coconut oil plus more as needed
  • 4 cup chicken broth
  • 28 ounce canned full-fat coconut milk
  • 1 teaspoon granulated sugar
  • 10 ounce baby spinach
  • 2 tablespoon lime juice

  Cooking Tools Required

  5-quart saucepot, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through, or on the cooktop over medium heat.

  Nutrition

  Calories: 499kcal | Carbohydrates: 9g | Protein: 36g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1857mg | Potassium: 1419mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2822IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 5mg

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  Pulled Tandoori Chicken with Cauliflower Rice

  $0.00 Cooking Fee

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

  Pulled Tandoori Chicken with Cauliflower Rice

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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: 4.5 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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Spicy shredded chicken and lite coconut milk combine to make this classic Indian dish. Served with cauliflower rice.

  Pulled Tandoori Chicken with Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  For the pulled chicken:

  • Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
  • Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.

  For the tandoori sauce:

  • Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
  • Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

  For the cauliflower rice:

  • Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound boneless skinless chicken breast each cut in half
  • 8 cup chicken stock
  • 1 onion finely chopped
  • 4 clove garlic minced
  • 1/2 teaspoon sea salt more or less to taste

  For the tandoori sauce

  • 1 cup canned lite coconut milk lite fat
  • 1/2 teaspoon sea salt more or less to taste
  • 2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
  • 2 teaspoon ground cumin
  • 2 teaspoon ground turmeric
  • 2 teaspoon freshly ground black pepper

  For the cauliflower rice:

  • 33 ounce frozen riced cauliflower
  • 2 clove garlic
  • 2 teaspoon avocado oil

  Cooking Tools Required

  12-inch saute pan, Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

  Nutrition

  Calories: 310kcal | Carbohydrates: 15g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 738mg | Potassium: 1125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg

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  Vegan Lean Cauliflower Mashed Potatoes

  $0.00 Cooking Fee

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

  Vegan Lean Cauliflower Mashed Potatoes

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  Recipe adapted from:

  Elena Tomasi - As Easy As Apple Pie

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 9 oz

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

  Diabetes FriendlyGluten FreeHeart HealthyLower CarbPaleoReduced FatVeganVegetarian

  Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

  Vegan Lean Cauliflower Mashed Potatoes quantity

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  Ingredients Scale

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

  Instructions

  • Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
  • Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).
  • Adjust the salt and pepper to taste.
  • Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 3 pound cauliflower 1 large head, trimmed and cut into florets
  • 3 clove garlic
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground black pepper

  For garnish

  • fresh thyme chopped, optional
  • extra virgin olive oil optional
  • flavored salt optional
  • freshly ground black pepper optional

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.

  Nutrition

  Calories: 119kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1027mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 79mg | Iron: 1mg

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  Tikka Chicken Kebab

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  Up to 10 servings
  

  Tikka Chicken Kebab

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  Recipe adapted from:

  Meeta Arora

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  $0.00 Cooking Fee

  Serving Size: 4 ounces, 1 skewer

  Egg FreeGluten FreeLower CarbNut Free

  Chicken Tikka Kebab is a delicious appetizer or main dish that starts with chicken pieces marinated in yogurt, lime juice, and aromatic spices. It's then broiled or grilled for tenderness and lots of flavor.

  https://pipingpotcurry.com/indian-chicken-tikka-kebab/

  Tikka Chicken Kebab quantity

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  https://pipingpotcurry.com/indian-chicken-tikka-kebab/

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  Ingredients Scale

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

  Instructions

  • Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
  • Preheat the oven to 400 degrees.
  • Line a baking tray with parchment paper or foil. Place a rack over top.
  • When ready to cook, add the oil, onions, green and red bell pepper to the marinade with the chicken. Mix well.
  • Thread the marinated chicken, peppers and onions in the skewers alternating between each. (1 skewer per person)
  • Place the skewers on the rack, then bake for 15 minutes.
  • Turn on your oven's broiler and broil the Tikka Kebabs for about 5 minutes to get the char marks.
  • Serve warm with lime wedges and onion rounds, along with mint cilantro chutney to dip.

  Notes

  Marinate: Marinate for at least 30 minutes, but longer is ideal for more tender Chicken Tikka.
  Cook: For best results cook the meat only until done. This will result in soft, juicy & tender chicken kebabs. Over cooked meat can result in chewy kebabs.
  Meal Prep: Make a batch of this marinated chicken and freeze for later use or meal prep for the week.
  Skewers: I used wooden skewers which I soaked in water for 30 minutes 

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive30

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken thigh cut into 1.5-2 inch cubes
  • 2 tablespoon avocado oil
  • 1 cup red onion cut into 2 inch cubes, layers separated
  • 1 cup green bell pepper cut into 2 inch cubes
  • 1 cup red bell pepper cut into 2 inch cubes
  • 10 10-inch bamboo skewer soaked in water

  For the marinade:

  • 1 cup plain Greek yogurt
  • 1.5 tablespoon fresh ginger peeled and grated
  • 1.5 tablespoon garlic minced
  • 2 tablespoon lime juice
  • 4 teaspoon Kashmiri red chili powder or cayenne or sub with smoked paprika and a pinch of cayenne pepper, more or less to taste
  • 1 teaspoon ground turmeric (haldi powder)
  • 2 teaspoon garam masala
  • 2 teaspoon ground coriander (dhaniya powder)
  • 1 tablespoon dried fenugreek leaves (kasoori methi) (kasoori methi)
  • 2 teaspoon Kosher salt more or less to taste

  For serving:

  • 3 lime cut into wedges
  • 1/2 cup mint cilantro chutney or your favorite chutney

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Skewer

  Reheating/Serving Instructions

  Heat in the oven for 10 minutes at 350 degrees or until heated through.

  Nutrition

  Calories: 172kcal | Carbohydrates: 7g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 375mg | Fiber: 2g | Sugar: 3g | Vitamin A: 556IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 1mg

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  Vegan Pesto

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  Up to 10 servings
  

  Vegan Pesto

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 Tablespoons

  Dairy FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This vegan pesto is delicious on just about everything!

  Vegan Pesto quantity

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  Ingredients Scale

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

  Instructions

  • Add all ingredients to food processor or vitamix blender and blend until everything is combined approx 1 to 2 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup fresh basil
  • 2 tablespoon pine nuts
  • 4 clove garlic
  • 1/2 teaspoon Kosher salt
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon nutritional yeast
  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon water

  Cooking Tools Required

  Food Processor, Immersion Blender

  Reheating/Serving Instructions

  n/a

  Nutrition

  Calories: 96kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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  Vegan Mushroom Stroganoff

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  Up to 10 servings
  

  Vegan Mushroom Stroganoff

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.

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

  Vegan Mushroom Stroganoff quantity

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

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  Instructions

  • Cook the brown rice fusilli according to package instructions and set aside.
  • Heat the oil in a skillet over medium-high heat. Cook the onions and mushrooms until soft, about five to eight minutes. Season with salt and pepper. Stir in the vegetable broth and Dijon mustard.
  • In a small bowl, whisk the arrowroot powder with a bit of water until dissolved. Add the mixture to the skillet and lower the heat to a gentle simmer for five minutes.
  • Add the coconut milk and season with more salt and pepper as needed.
  • Divide the brown rice fusilli into bowls and top with the mushroom stroganoff. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 30 ounce dry brown rice fusilli cooked according to package directions
  • 7 teaspoon extra virgin olive oil
  • 3 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 yellow onion large, finely diced
  • 2 pound cremini mushroom sliced
  • 3 1/3 cup vegetable broth
  • 5 teaspoon Dijon mustard
  • 7 1/2 teaspoon arrowroot powder
  • 2/3 cup canned full-fat coconut milk

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 107kcal | Carbohydrates: 11g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1047mg | Potassium: 488mg | Fiber: 2g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

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  Yakitori with Mirin Glaze

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  Up to 10 servings
  

  Yakitori with Mirin Glaze

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1 skewer

  Dairy FreeEgg FreeNut Free

  This traditional Japanese street food is typically grilled, however this version is broiled and topped with a sweet soy glaze.

  Yakitori with Mirin Glaze quantity

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  Instructions

  • In a small saucepan combine the soy sauce, sugar, sake, and mirin. Bring to a boil over medium-high heat, turn heat down and simmer for 5 minutes.
  • Meanwhile pre-heat oven broiler and prepare chicken.
  • Skewer chicken and onions, alternating each, so you have 4-5 pieces of chicken and 3 pieces of onion on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler and broil chicken about 4 minutes per side.
  • During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often, so they don’t burn. Brush the skewers with the glaze a second time in the final minute of cooking.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 5-inch bamboo skewer soaked in warm water for 30 minutes
  • 3 pound boneless skinless chicken thigh cut into bite-size pieces
  • 1 bunch green onion cut into 1-inch lengths

  For the mirin glaze:

  • 1/3 cup soy sauce
  • 3 tablespoon granulated sugar
  • 1/3 cup sake
  • 1/3 cup mirin

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Pastry brush, Saucepan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat in oven at 350 degrees until heated through, or place in microwave.

  Nutrition

  Calories: 203kcal | Carbohydrates: 8g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 614mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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