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  Clean Diet Blueberry Lemon Cake

  $0.00 Cooking Fee

  Rated 2.00 out of 5
  16 servings
  

  Clean Diet Blueberry Lemon Cake

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  Recipe adapted from:

  Reneta Jenik

  Rated 2 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!

  Clean Diet Blueberry Lemon Cake quantity

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
  • Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
  • In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
  • In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
  • Add wet ingredients to dry ingredients, mix well.
  • Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
  • Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.

  For the lemon syrup glaze:

  • Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

  Notes

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

  (1) Measure well

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

  (2) Use less flour

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

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

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

  (3) Lower cooking time and temperature

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

  (4) Cool in the pan

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 2 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 lemon zested then juiced
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup or date syrup
  • 1/2 cup unsweetened almond milk or other non-dairy milk
  • 3 egg large
  • 1 1/3 cup fresh blueberries

  For the lemon syrup glaze:

  • 2 tablespoon coconut oil melted
  • 1 lemon juiced and zested (you only need 1 teaspoon of the zest)
  • 1 tablespoon maple syrup or date syrup

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 54mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

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  Clean Diet Orange Cake

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  Rated 5.00 out of 5
  16 servings
  

  Clean Diet Orange Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely grain-free almond orange cake contains honey, coconut, orange juice, and orange zest.

  Clean Diet Orange Cake quantity

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

  Instructions

  • Please refer to RECIPE NOTES on baking with almond flour.

    Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • Preheat oven to 325° F. In a bowl, mix honey and eggs on high speed for three minutes.
  • Take speed down to medium and add baking powder, coconut flakes, orange juice, orange zest, almond flour, and coconut oil
  • Pour mixture into a loaf pan and sprinkle sliced almonds on top (optional). Bake for 35 minutes. Let cool, serve, and enjoy!

  Notes

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

    (1) Measure well

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

    (2) Use less flour

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

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

    For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

    For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

    (3) Add a binder

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

    (4) Lower cooking time and temperature

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

    (5) Cool in the pan

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing pan
  • 3 egg large
  • ½ cup honey
  • 1 teaspoon baking powder
  • ½ cup unsweetened shredded coconut
  • 1 orange large, zested, and squeezed (you will need 1/4 cup juice and 1 tablespoon zest)
  • 2 cup almond flour
  • ⅓ cup coconut oil

  Optional:

  • 2 tablespoon sliced almond for topping

  Cooking Tools Required

  8x5 inch Loaf Pan, Electric Hand Mixer, Mixing bowls, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 198kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 40mg | Potassium: 61mg | Fiber: 2g | Sugar: 10g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg

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  Clean Diet Purple Cabbage Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Clean Diet Purple Cabbage Salad

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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: 2 cups

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

  Clean Diet Purple Cabbage Salad quantity

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  Ingredients Scale

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

  Instructions

  • Shred cabbage(s), carrots and beets in food processor
  • Add walnuts to food processor and pulse a few times
  • Make dressing by mixing oil, vinegar and pressed garlic cloves
  • Chop avocado and dill, and mix it all together.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  For the food processor:

  • 2 whole purple cabbage small, red or green
  • 12 carrot
  • 2 red beet
  • 2/3 cup walnuts chopped

  Mix in:

  • 2 avocado chopped
  • 1 cup fresh dill chopped

  For the dressing:

  • 6 clove garlic put through a press
  • 1 cup extra virgin olive oil
  • 1/2 cup apple cider vinegar unfiltered
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

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  Light French Onion Chicken Casserole

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  Rated 0 out of 5
  Up to 10 servings
  

  Light French Onion Chicken Casserole

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  Recipe adapted from:

  The Pound Dropper

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken breast and 1/4 cup onions and sauce

  Egg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  This French Onion Chicken Casserole consists of a delicious seasoned chicken breast smothered in a French onion soup and topped with light mozzarella. Note: For 7 or more servings you will need 2 large baking pans/dishes OR 2 large oven-proof skillets (one of each will work too).

  https://thepounddropper.com/french-onion-chicken-bake/

  Light French Onion Chicken Casserole quantity

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  https://thepounddropper.com/french-onion-chicken-bake/

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

  Instructions

  • Preheat oven to 350 degrees.
  • In a large oven-proof skillet (you can use a regular skillet, but you will need to transfer to a baking dish before placing in the oven) melt butter over medium heat and add the sliced onions. Sauté the onions until softened and translucent, about 4 minutes. Set aside.
  • Clean the skillet and spray with non stick cooking spray.
  • Season each chicken breast with paprika, garlic powder, and seasoned salt. Place seasoned chicken breasts into prepared skillet.
  • Cook for 5-7 minutes on medium high, on both sides or until chicken breasts are golden brown.
  • Add onions back into the skillet with the chicken breasts.
  • Pour in the can of French onion soup. Simmer the chicken and onions in the soup for 2-3 minutes-this will allow the soup to caramelize the chicken.
  • If using an oven proof skillet, top each chicken breast with mozzarella cheese (otherwise transfer chicken, onions, and sauce into a 9x13 inch baking dish and top with mozzarella cheese.)
  • Place skillet or baking dish in preheated oven and bake for 10-15 minutes or until bubbling.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 40 ounce boneless skinless chicken breast boneless, skinless, one per person
  • avocado oil cooking spray
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • 4 tablespoon light butter such as Land o’Lakes
  • 2 yellow onion small, peeled & sliced
  • 20 ounce canned French onion soup 2 cans Campbell’s
  • 1 cup part skim mozzarella cheese shredded

  Cooking Tools Required

  9x13 inch glass baking dish

  Nutrition

  Calories: 216kcal | Carbohydrates: 5g | Protein: 28g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 613mg | Potassium: 721mg | Fiber: 1g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg

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  Pressure Cooker Pork Soft Tacos with Pico de Gallo

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Pressure Cooker Pork Soft Tacos with Pico de Gallo

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 tacos

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  These pork tacos with fresh Pico de Gallo are juicy, tender, and so flavorful!

  Pressure Cooker Pork Soft Tacos with Pico de Gallo quantity

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  Ingredients Scale

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

  Instructions

  • Cut pork shoulder or boneless ribs into 1 1/2 inch cubes. Add the pork to the pressure cooker pan, arranging so pork is an even layer. Add the garlic, orange juice, and salt.
  • Cook on high pressure for 30 minutes. Turn off the pressure cooker and release pressure. Remove pork from liquid and place in a large bowl. Allow to cool, then using 2 forks shred the meat and set aside.
  • Meanwhile make the pico de gallo by combining all the ingredients. Taste and correct for salt.
  • Steam tortillas in the microwave then fill with pork. Top with radishes, avocado, cilantro, a squeeze of lime juice and Pico de Gallo.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the pork:

  • 3 pound pork shoulder or boneless pork ribs
  • 6 clove garlic halved
  • 1 cup orange juice
  • 2 teaspoon Kosher salt

  For the tacos:

  • 20 corn tortilla or flour tortilla, for Little black dress project CASSAVA tortilas
  • 3 radish thinly sliced
  • 2 avocado sliced
  • 1 bunch fresh cilantro roughly chopped
  • 4 lime cut into wedges

  For the pico de gallo:

  • 4 tomato vine-ripened medium, chopped
  • 1 bunch fresh cilantro finely chopped
  • ½ white onion small, chopped
  • 1 jalapeno pepper seeded and finely chopped
  • 3 tablespoon lime juice for 10 servings use 1 large lime
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 56mg | Sodium: 1064mg | Potassium: 792mg | Fiber: 6g | Sugar: 7g | Vitamin A: 655IU | Vitamin C: 36mg | Calcium: 101mg | Iron: 4mg

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  Broiled Fish with Tapenade

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  Rated 0 out of 5
  Up to 10 servings
  

  Broiled Fish with Tapenade

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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

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  Fish of your choice delicately broiled with a zesty tapenade

  Broiled Fish with Tapenade quantity

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  Ingredients Scale

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

  Instructions

  • Preheat broiler
  • Combine capers, parsley, vinegar, salt, and garlic. And olive oil, you can add more if needed, keep it thick like a jam. Stir well and set aside.
  • Coat baking sheet lightly with spray
  • Place the fish on a tray, space the filets, and chery tomatoes. Drizzle olive oil and sprinkle paprika and black pepper on the fish. Broil 3-4 minutes, depending on the thickness of the.
  • Top filets with tapenade, broil for additional 3-4 minutes.
  • Serve with lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook8

  Passive5

  Total Time23 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup capers drained
  • 16 ounce Kalamata olive drained, pitted, and chopped
  • 1 cup Italian parsley chopped
  • 2 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 5 teaspoon extra virgin olive oil
  • 4 clove garlic minced
  • avocado oil cooking spray
  • 60 ounce tilapia you can use salmon, tuna, orange roughy, or your choice of fresh fish
  • 5 teaspoon extra virgin olive oil to drizzle
  • 1 dash paprika
  • 1 dash freshly ground black pepper
  • 5 ounce cherry tomato sliced
  • 1 lemon sliced

  Cooking Tools Required

  8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Serve with lemon slices. Reheat in a covered pan on low until fish is just heated through.

  Nutrition

  Calories: 277kcal | Carbohydrates: 5g | Protein: 35g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 85mg | Sodium: 1158mg | Potassium: 617mg | Fiber: 2g | Sugar: 1g | Vitamin A: 765IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg

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  Low Carb Seafood and Chicken Paella With Cauliflower Rice

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  Rated 0 out of 5
  Up to 10 servings
  

  Low Carb Seafood and Chicken Paella With Cauliflower Rice

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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: 8-9 ounces

  Dairy FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy Free

  This delicious version of paella is made using cauliflower rice instead of traditional short grain rice. That makes this classic Spanish dish low in carbs, low in fat, and high protein!

  Low Carb Seafood and Chicken Paella With Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Place the chicken stock, white wine, and saffron in a medium saucepan and bring to aboil.  Add the mussels and stir. Place a lid on the pot and cook for 3 minutes or until mussels have opened. Turn heat off and remove mussels to a plate, reserving cooking liquid.
  • Season chicken with salt and pepper. Heat a large non-stick saute pan over high heat. When hot, add 1 teaspoon oil and the chicken. Saute for 6-7 minutes or until chicken is cooked through. Reserve chicken. Do not wash the pan.
  • Add another teaspoon of oil to the pan. Season shrimp with salt and add to the hot pan, sautéing for a few minutes until cooked through. Reserve shrimp.
  • Add the final teaspoon of olive oil to the saute pan along with the garlic. After one minute add the dried thyme and smoked paprika. Stir, then add the bell pepper, sautéing for 1 minute. 
  • Add the tomato, cauliflower, and peas, stirring well to combine. 
  • Add the reserved mussels, chicken, and shrimp, plus all of the reserved cooking liquid.
  • Turn heat up and cook for 5 minutes so that all the flavors have a chance to meld and all the meat is heated through. 
  • Garnish with lemon slices. 

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook5

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup chicken stock
  • ½ cup white wine dry, such as Sauvignon Blanc
  • 1 pinch saffron
  • 1 pound mussels rinsed, beards removed
  • 1 pound boneless skinless chicken breast cut into bite size pieces
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 teaspoon extra virgin olive oil divided
  • 1 pound raw shrimp, peeled and deveined medium, peeled and deveined
  • 4 clove garlic finely chopped
  • ½ teaspoon dry thyme
  • 2 teaspoon smoked paprika
  • 1 red bell pepper sliced
  • 1 tomato large, diced
  • 4 pound cauliflower florets for 10 servings, use 2 cauliflower heads, riced, or 40 oz of frozen cauliflower rice
  • 1 cup frozen green peas frozen
  • 1 lemon sliced

  Cooking Tools Required

  Colander, Food Processor, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Top Stove

  Nutrition

  Calories: 211kcal | Carbohydrates: 16g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 150mg | Sodium: 779mg | Potassium: 960mg | Fiber: 5g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 120mg | Calcium: 125mg | Iron: 3mg

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  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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  Up to 10 servings
  

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: about 4-6 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Ayurveda eating

  Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic) quantity

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  Ingredients Scale

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

  Instructions

  • Bring water to a boil in a steamer
  • Add the asparagus and cover until just tender, for about 3 minutes
  • Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
  • To serve, arrange asparagus on platter and pour tarragon sauce on top.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 bunch asparagus
  • 2 tablespoon fresh tarragon dried or fresh
  • 4 tablespoon tahini
  • 3 tablespoon fresh ginger grated
  • 1/2 teaspoon paprika
  • 4 tablespoon fresh lemon juice
  • 2 tablespoon maple syrup rice syrup
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

  Reheating/Serving Instructions

  Microwave until warm all the way through

  Nutrition

  Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

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  Shakshuka

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  Rated 0 out of 5
  Up to 10 servings
  

  Shakshuka

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 egg with 3/4 cup sauce

  Dairy FreeGluten FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarianWhole 30

  A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.

  https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

  Shakshuka quantity

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  https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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

  Instructions

  • Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
  • Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  • Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
  • At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
  • Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
  • Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Note: can add vegtable broth or tomato juice to water it down if the sauce getting too reduced.
  • Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
  • Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 cup onion diced
  • 2 clove garlic minced
  • 2 green bell pepper seeded and chopped
  • 3 pound tomato for 10 servings - 6 cups of ripe tomatoes diced
  • 3 tablespoon tomato paste
  • 2 teaspoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1 pinch cayenne pepper add more to make it more spicy, per client preferences
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 10 egg
  • 2 tablespoon Italian parsley minced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Carefully remove egg(s) from sauce and set aside. Heat sauce in a skillet, adding a bit of water if it has thickened and bring to a simmer. Carefully place reserved egg(s) in the sauce and gently heat through. Note: Eggs will be slightly more firm than when originally cooked.

  Nutrition

  Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 349mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

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  Aromatic Jeera Rice

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  Aromatic Jeera Rice

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  Recipe adapted from:

  Anushree Shetty

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.

  https://simmertoslimmer.com/jeera-rice/

  Aromatic Jeera Rice quantity

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  https://simmertoslimmer.com/jeera-rice/

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  Instructions

  • Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
  • Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
  • Change the water couple of times till the water runs clear.
  • Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
  • Drain the rice and set it aside.
  • Place a wok/kadhai over medium-high heat and add ghee.
  • Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
  • Saute the rice for about 1-2 minutes before adding salt and 4 cups water
  • In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
  • Open the lid and let the steam escape.
  • Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
  • Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 ½ cup aged basmati rice
  • 4 cup water
  • 3 tablespoon ghee coconut oil for vegan
  • 5 teaspoon cumin seeds
  • 4 green chile Indian green chiles or Serrano or Jalapeño peppers would work too, finely chopped
  • 2 cinnamon stick 3-inch long
  • 3 bay leaf
  • 1 teaspoon Kosher salt

  Cooking Tools Required

  Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave, covered, on full power.

  Nutrition

  Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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  Tabouli Bulgur Wheat Salad with Parsley and Mint

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

  Tabouli Bulgur Wheat Salad with Parsley and Mint

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

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

  A traditional Middle Eastern salad that pairs well with chicken and fish.

  Tabouli Bulgur Wheat Salad with Parsley and Mint quantity

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  Instructions

  • Place dry bulgur wheat in a heat proof bowl.
  • Add 2 cups boiling water and let stand 30 minutes. Drain if necessary.
  • Place bulgur, parsley, mint, tomato and onion in a bowl and stir to combine.
  • Whisk together the garlic, lemon juice, olive oil, salt and pepper. Pour half the dressing over the salad, mixing well to combine, adding more dressing to taste.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 cup bulgur wheat
  • 1 cup Italian parsley chopped, about 2 bunches
  • ½ cup fresh mint chopped, about 1 bunch
  • 1 cup Roma tomato seeded and diced, about 2
  • 1 cup onion chopped

  For the dressing:

  • 2 clove garlic minced
  • ⅓ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • 1 teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve chilled or at room temperature

  Nutrition

  Calories: 208kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 244mg | Potassium: 252mg | Fiber: 6g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 1mg

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  Ham and Brie Pastries

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Ham and Brie Pastries

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2

  Growing up, I loved pocket pastries. Now, with a busy family, I need quick bites. My spin on the classic ham and cheese delivers as a snack or for supper.

  Ham and Brie Pastries quantity

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

  Instructions

  • Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll pastry to a 12-in. square; cut into sixteen 3-in. squares. Place 1 teaspoon preserves in center of each square; top with ham, folding as necessary, and cheese. Overlap 2 opposite corners of pastry over filling; pinch tightly to seal.
  • Place on a parchment-lined baking sheet. Bake 15-20 minutes or until golden brown. Cool on pan 5 minutes before serving.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 package puff pastry 2 sheets thawed
  • 0.75 cup Fruit preserves Apricot, berries or any other preffered fruit
  • 8 slice deli ham quartered
  • 16 ounce Brie cheese cut into 16 pieces

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

  Reheating/Serving Instructions

  Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a baking sheet in a preheated 400° oven until heated through.

  Nutrition

  Calories: 547kcal | Carbohydrates: 40g | Protein: 18g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 59mg | Sodium: 681mg | Potassium: 183mg | Fiber: 1g | Sugar: 13g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 2mg

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  Rosemary Lemon Chicken Thighs with Bacon

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  Rated 0 out of 5
  Up to 10 servings
  
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  Rosemary Lemon Chicken Thighs with Bacon

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5.5 oz

  Dairy FreeEgg FreeKetoNut FreeRefined Sugar FreeSoy Free

  A cooking show inspired me to create this lemony chicken. Ask your butcher to remove the bones from chicken thighs but leave the skin intact.

  Rosemary Lemon Chicken Thighs with Bacon quantity

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  Ingredients Scale

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  Instructions

  • In a large skillet(s), cook bacon over medium heat until crisp. Remove bacon to paper towels; reserve drippings in pan.
  • Sprinkle chicken with salt and pepper; brown in bacon drippings on both sides, over medium heat, about 10 minutes or until a thermometer reads 165°. Add rosemary to skillet(s) during last few minutes of cooking time. Remove chicken from pan; keep warm. Pour off drippings from pan, leaving browned bits and any remaining rosemary.
  • Add broth and lemon juice to same skillet. Bring to a boil, scraping to loosen browned bits from pan; cook until liquid is reduced by half. Spoon over chicken; sprinkle with bacon.

  Cook Times

  Active Prep5

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3.5 pound bone-in skin-on chicken thigh bones removed
  • 4 ounce bacon chopped
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 2 1/2 teaspoon fresh rosemary minced
  • 3/4 cup chicken stock
  • 3 lemon juiced (about 1/3 cup for 10 servings)

  Cooking Tools Required

  Cooling Rack, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven, stove top or microwave.

  Nutrition

  Calories: 52kcal | Carbohydrates: 1g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 49mg | Sugar: 1g | Vitamin C: 6mg

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  Mac and Cheese with Chorizo, Cotija and Aged English Cheddar

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  Up to 10 servings
  

  Mac and Cheese with Chorizo, Cotija and Aged English Cheddar

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  Based on a rceipe from Melt, The Art of Macaroni and Cheese, by Stephanie Stiavetti and Garrett McCord’s.

  Mac and Cheese with Chorizo, Cotija and Aged English Cheddar quantity

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  Ingredients Scale

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

  Instructions

  • Squeeze the chorizos out of their casings and break into bite-size pieces. Place the olive oil in a non-stick skillet over medium heat and cook the chorizo until well browned about 10 minutes. Transfer to a plate lined with paper towels to drain the excess grease.
  • Cook the pasta in salted boiling water until al dente. Drain through a colander and set aside (do not rinse!).
  • Preheat the oven to 350. Lightly butter a 9 X 13 pan. Toss together the pasta, chorizo, and Cotija in the baking dish.
  • To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk, chipotle peppers, and cumin, stirring (or whisking) constantly until the sauce thickens enough to evenly coat the back of a spoon–a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and add most of the Lincolnshire Poacher to the sauce–reserve a handful or so for topping–and stir until completely melted. Season with salt and pepper to taste. Be careful with the salt, as the cheese is already salty.
  • Pour sauce over pasta and stir all around to coat. Top with the reserved Cheddar and green scallions. Bake for 25 minutes or until crispy brown on top. Allow the dish to cool for 5 minutes before serving, then garnish with a bit more freshly chopped scallion if desired.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 ounce fresh Mexican chorizo about 3 large links
  • 2 teaspoon extra virgin olive oil
  • 16 ounce penne rigate
  • 5 ounce Cotija shredded
  • 4 cup whole milk
  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • ⅔ teaspoon ground chipotle chili pepper
  • ¼ teaspoon ground cumin
  • 1 pound shredded cheddar cheese shredded, divided or use Montgomery’s Cheddar, Avalanche’s Clothbound Goat Cheddar, Fiscalini Bandage Wrapped Cheddar, or any hard, well-aged Cheddar
  • ½ teaspoon Kosher salt or to taste
  • ⅛ teaspoon freshly ground black pepper freshly ground to taste
  • 3 stalk green onion green parts only, minced

  Cooking Tools Required

  Colander, Grater, Measuring cups and spoons, Mixing spoon, Pyrex baking dish, Saucepan, Saute pan, Whisk

  Reheating/Serving Instructions

  Reheat in microwave on low setting, stirring a couple times until heated through.

  Nutrition

  Calories: 901kcal | Carbohydrates: 59g | Protein: 44g | Fat: 53g | Saturated Fat: 33g | Cholesterol: 179mg | Sodium: 1634mg | Potassium: 373mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1689IU | Vitamin C: 9mg | Calcium: 957mg | Iron: 2mg

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  Steamed Cauliflower with Coconut Dill Sauce

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

  Steamed Cauliflower with Coconut Dill Sauce

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  Recipe adapted from:

  An Le

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Healthy Comfort and Nourishment

  Steamed Cauliflower with Coconut Dill Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Bring water to a boil in a large steamer
  • Chop cauliflower into bite size pieces and place in steamer
  • Combine remaining ingredients in a sauce pan and heat to a simmer.
  • Once cauliflower is semi soft, serve on plate and pour over warm sauce.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings, 2 heads
  • 14 ounce canned full-fat coconut milk
  • 4 tablespoon maple syrup for keto, use keto maple
  • 1/2 cup fresh dill chopped
  • 1 teaspoon Kosher salt
  • pinch ground turmeric

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve warm. Reheat in microwave.

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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  Turkey Chili

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

  Turkey Chili

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
  Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeSoy Free

  A high-protein, fiber-packed, comforting chili that's full of bold flavors!

  Turkey Chili quantity

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  Ingredients Scale

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

  Instructions

  • Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 2 minutes.
  • Cook the Turkey: Add ground turkey, breaking it apart as it browns (about 5 minutes).
  • Add the Ingredients: Stir in diced tomatoes, tomato paste, black beans, kidney beans, corn, and spices. Simmer for 10 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 93% lean ground turkey
  • 1 tablespoon extra virgin olive oil
  • 1 whole small onion diced
  • 2 clove garlic minced
  • 15 ounce canned diced tomatoes-low sodium
  • 15 ounce canned black beans-low sodium drained & rinsed
  • 15 ounce canned kidney beans-low sodium drained & rinsed
  • 1 cup frozen corn
  • 1 tablespoon tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 409kcal | Carbohydrates: 49g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 700mg | Potassium: 1335mg | Fiber: 16g | Sugar: 5g | Vitamin A: 619IU | Vitamin C: 18mg | Calcium: 117mg | Iron: 6mg | Phosphorus: 551mg

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  Classic Turkey burger

  $0.00 Cooking Fee

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

  Classic Turkey burger

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 pound patty

  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 FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy Free

  This mouthwatering Classic Turkey Burger is the perfect blend of lean, ground turkey and simple, flavorful seasonings, making it a healthier alternative to your traditional beef burger. Grilled to perfection, it's juicy and tender, serve it with your choice of fresh toppings like lettuce, tomato, and pickles, all nestled in lettuce or over a salad. Whether you're hosting a casual summer BBQ or looking for a weeknight meal, this turkey burger delivers deliciousness with every bite! It goes great with this guacamole!

  Classic Turkey burger quantity

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

  Instructions

  • Over medium heat, sauté onion in coconut oil until translucent. Add red pepper, cumin, garlic powder, parsley, cayenne pepper, and salt and pepper. Sauté for 5 minutes more, and remove from heat. Once cool, add ground turkey to the mix, and form 5 oz. patties, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick.
  • Prep a cooktop grill pan or outdoor grill to medium high (1 tsp coconut oil optional for cooking burgers). Cook patties for about 4 minutes per side for medium.
  • Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal!

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound 93% lean ground turkey
  • 2 tablespoon coconut oil
  • 2 each sweet onion diced
  • 1 each red bell pepper diced
  • 2 teaspoon ground cumin more or less to taste
  • ¼ teaspoon cayenne pepper or red pepper flakes, adjust per heat preference
  • 1 teaspoon garlic powder minced
  • 1 cup fresh parsley finely chopped
  • ½ teaspoon freshly ground black pepper adjust as needed
  • 2 teaspoon Kosher salt adjust as needed

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal! To re-heat, heat in a sauté pan over medium heat or in the microwave until heated through.

  Nutrition

  Calories: 257kcal | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 569mg | Potassium: 440mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg

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  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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  12 servings
  

  Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

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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.
  
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  Diabetes FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  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, veggies, cheese and black beans, 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, Veggies and Black Beans 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 black beans, 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
  • 1/2 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 canned black beans rinses and drained
  • 1 cup fresh spinach
  • 1 each Roma tomato finely diced
  • 1 each jalapeno pepper seeded and diced
  • 9 each egg whisked
  • 1/2 cup shredded sharp cheddar cheese shredded
  • 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: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 1mg

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  12

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  Keto Pistachio Crusted Chicken

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  6 servings
  

  Keto Pistachio Crusted Chicken

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  Recipe adapted from:

  Dr. Eric Berg DC

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

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

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This low carb, Keto friendly dish has a crispy crust that keeps the chicken moist and tender. Pair with a side of steamed broccoli and cauliflower mash for a complete meal!

  https://www.drberg.com/keto-recipes/keto-pistachio-crusted-chicken?fbclid=IwAR3e-Pa92VvvFQvjhQyjbYqDwBIZxbI0qvpb-z59vnOTqZzxO7tm9ku0CsM

  Keto Pistachio Crusted Chicken quantity

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  https://www.drberg.com/keto-recipes/keto-pistachio-crusted-chicken?fbclid=IwAR3e-Pa92VvvFQvjhQyjbYqDwBIZxbI0qvpb-z59vnOTqZzxO7tm9ku0CsM

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F
  • In a bowl, sprinkle salt and pepper onto chicken breasts.
  • Dip chicken into egg, and then coat with chopped pistachios, pressing lightly to adhere. Repeat until all chicken is coated.
  • In an oven-safe skillet, heat oil over medium-high heat. Add chicken to the pan and cook for 5 minutes on each side.
  • Remove chicken from heat and put skillet into oven to bake for 10 to 15 minutes. Top with chopped fresh parsley for serving, if desired, and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 boneless skinless chicken breast sliced in half horizontally
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg use white only, beaten
  • 1 1/2 cup unsalted pistachios chopped
  • 4 tablespoon extra virgin olive oil

  Optional garnish:

  • 2 tablespoon fresh parsley chopped

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Oven-proof pan, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 334kcal | Carbohydrates: 9g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 466mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

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  Coconut Fish Curry with Broccolini and Cauliflower Rice

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  Up to 10 servings
  

  Coconut Fish Curry with Broccolini and Cauliflower Rice

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  Recipe adapted from:

  Jasmine and Melissa Hemsley

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

  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 FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleo

  Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or broccolini and cauliflower rice.

  Coconut Fish Curry with Broccolini and Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • Cook the cauliflower rice per the package instructions.
  • In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
  • Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
  • Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
  • Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
  • Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with broccolini and caluflower rice.
  • Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound cod fillet or pollock or other white fish
  • 2 teaspoon mustard seeds
  • 4 teaspoon avocado oil
  • 27 ounce canned lite coconut milk
  • 2 teaspoon tamari sauce gluten-free soy
  • 3 lime
  • 1 teaspoon maple syrup to taste
  • 26 ounce broccolini
  • 30 ounce frozen riced cauliflower

  FOR THE SPICE PASTE

  • 3 teaspoon ground turmeric
  • 2 teaspoon ground cumin
  • 2 onion large halved
  • 2 fresh red chili double if you want more kick
  • 4 clove garlic
  • 2 ½ inch fresh ginger piece
  • 1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
  • 2 tablespoon water

  Cooking Tools Required

  Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.

  Nutrition

  Calories: 272kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 2mg

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