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  Summer Sweet Corn Gazpacho Cold Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Summer Sweet Corn Gazpacho Cold Soup

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  Recipe adapted from:

  Barley and Sage

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This beautiful Sweet Corn Gazpacho is made with fresh, sweet summer corn. It’s a chilled, creamy soup that is dairy-free and a perfect dish on a hot day. What's not to love about it!

  Summer Sweet Corn Gazpacho Cold Soup quantity

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

  Instructions

  • This corn gazpacho really only has 2 steps! Prep the veggies, then blend!
  • Slice the corn kernels off the cob (raw, don't cook the corn!). Then take each ear of corn and use the back of your knife so scrape any remaining pulp into a bowl. This helps add an even more creamy texture to the gazpacho. If desired, reserve about 1/3 cup of the kernels for garnish.
  • Peel and roughly chop the English cucumber, if using other cucumber, de-seed it. (this helps keep the gazpacho from turning green).
  • Peel the shallot and garlic, then de-seed both the yellow bell pepper and jalapeno.
  • In a blender combine the corn, cucumber, yellow bell pepper, half of the tomatoes, shallot, garlic, jalapeno, olive oil, lemon juice, sherry vinegar, and salt. Then blend until completely smooth.
  • If the gazpacho is too thick, you can blend in a couple tablespoons of water until your desired consistency is reached.
  • Taste and adjust the seasonings as desired!
  • To let the flavors develop even more, chill in the fridge for at least 2 hours before serving.
  • Then garnish with the reserved corn kernels, sliced cherry tomatoes, fresh basil, jalapeño and a drizzle of pesto oil and flaky sea salt.

  Notes

  • This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce yellow cherry tomato or for 10 servings 2 large yellow tomatoes, roughly chopped (reserve some for garnish)
  • 2 each yellow bell pepper seeded and roughly chopped
  • 6 ear sweet corn raw corn, removed from cob, save 1/3 cup for garnish
  • 10 ounce English cucumber peeled and chopped
  • 2 each shallot roughly chopped
  • 4 clove garlic smashed
  • 2 each jalapeño pepper optional, small, seeded, for texture, not spiciness (reserve some for garnish)
  • 6 tablespoon extra virgin olive oil
  • 2 tablespoon sherry vinegar Start with less and adjust to taste, don't over do the vinegar
  • 3 tablespoon lime juice
  • 2 teaspoon Kosher salt start with less and add more slowley

  For Garnish

  • sweet corn
  • yellow cherry tomato
  • fresh basil
  • jalapeño pepper

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  To let the flavors develop even more, chill in the fridge for at least 2 hours before serving. This sweet corn gazpacho will keep in an airtight container in the fridge for up to 3 days.

  Nutrition

  Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Sodium: 485mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 1mg

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  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

  $0.00 Cooking Fee

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

  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

  Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP quantity

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

  Instructions

  • Season roast with Kosher salt and freshly ground pepper.
  • Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
  • Transfer beef to pressure cooker. Add beef stock (or water) and herbs,. Cover and cook on high pressure for 40 minutes. Quick pressure release.
  • Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

  Cook Times

  Active Prep5

  Hands-On Cook8

  Hands-Off Cook55

  Passive0

  Total Time1 hour hour 8 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil or your favorite high-heat cooking oil
  • 3.5 pound beef chuck roast
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup beef stock or water
  • 1 teaspoon dry thyme
  • 1 bay leaf
  • 4 each red potato or other variety, large, cut into 1 1/2 inch pieces
  • 2 each carrot large, cut into 1 1/2 inch lengths
  • 1 each parsnip large, cut into 1 1/2 inch pieces

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

  Nutrition

  Calories: 302kcal | Carbohydrates: 1g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 409mg | Potassium: 577mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 59IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 4mg | Phosphorus: 308mg

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  Shredded Chicken Tacos-Diabetes Friendly

  $0.00 Cooking Fee

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

  Shredded Chicken Tacos-Diabetes Friendly

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  Recipe adapted from:

  Elizabeth - Cook 2 Eat Well

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz after cooking

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

  Diabetes FriendlyRefined Sugar FreeSoy Free

  Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

  Shredded Chicken Tacos-Diabetes Friendly quantity

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  Instructions

  MAKE THE HOMEMADE TACO SEASONING

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

  BROWN THE CHICKEN

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

  MAKE THE TACO SAUCE

  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

  SHRED THE CHICKEN

  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas and your favorite taco fixings.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon chili powder
  • 1 teaspoon Kosher salt
  • 3 teaspoon garlic powder
  • 1.5 teaspoon onion powder
  • 1.5 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil
  • 3 pound boneless skinless chicken breast
  • 16 ounce canned tomato sauce
  • 16 ounce water or more as needed

  FOR SERVING - OPTIONAL

  • 20 leaf Romaine lettuce or low carb tortilla
  • 2 jalapeno pepper seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon light sour cream
  • 1/2 onion
  • 1 avocado

  Cooking Tools Required

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

  Nutrition

  Calories: 247kcal | Carbohydrates: 11g | Protein: 31g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 660mg | Potassium: 983mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5928IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg

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  Extra Vegetable Fried Rice

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Extra Vegetable Fried Rice

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Nut FreeRefined Sugar FreeVegetarian

  If you prefer more vegetables than rice, this tasty recipe is perfect for you, plus it offers a variety of seasonal veggies. Please note for larger servings a large wok is a must.

  https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

  Extra Vegetable Fried Rice quantity

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  https://cookieandkate.com/vegetable-fried-rice-recipe/#tasty-recipes-24427-jump-target

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  Instructions

  • Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 1/2 teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
  • Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  • Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  • Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  • Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

  Cook Times

  Active Prep35

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup medium grain brown rice cooked according to package directions
  • 5 tablespoon avocado oil divided
  • 4 egg whisked together
  • 2 white onion small, finely chopped
  • 4 carrot medium, finely chopped
  • 1 cup snow peas
  • 1 cup broccoli cut into very small pieces for quick cooking
  • 1 cup red bell pepper
  • 1 cup frozen green peas
  • 1/2 teaspoon Kosher salt more or less to taste
  • 2 tablespoon fresh ginger grated
  • 4 clove garlic large, pressed or minced
  • Pinch crushed red pepper
  • 2 cup baby kale
  • 6 stalk green onion chopped
  • 2 tablespoon low-sodium soy sauce
  • 2 teaspoon toasted sesame oil

  Optional for serving:

  • chili-garlic sauce

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or in a saute pan on the cooktop.

  Nutrition

  Calories: 251kcal | Carbohydrates: 33g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 289mg | Potassium: 414mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6323IU | Vitamin C: 56mg | Calcium: 88mg | Iron: 2mg

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  The Ultimate Beef Wellington

  $15.83 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  The Ultimate Beef Wellington

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  Recipe adapted from:

  Tyler Florence

  Rated 5 out of 5 based on 5 customer ratings

  $15.83 Cooking Fee

  Serving Size: 6 ounces

  Nut Free

  Center cut beef tenderloin is covered with a mushroom duxelles and prosciutto, then wrapped in puff pastry and baked until golden brown. Served with Green Peppercorn Sauce. Perfect for any special occasion! Note: This special dish requires a considerable amount of time, so please plan appropriately.

  https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

  The Ultimate Beef Wellington quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-wellington-recipe2-1952280

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

  Instructions

  For the Duxelles:

  • To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

  For the Beef:

  • To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.
  • Preheat oven to 425 degrees F.
  • On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.
  • Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce.

  Green Peppercorn Sauce:

  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

  Cook Times

  Active Prep30

  Hands-On Cook25

  Hands-Off Cook45

  Passive30

  Total Time2 hours hours 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Duxelles:

  • 2 pound white button mushroom
  • 2 shallot peeled and roughly chopped
  • 4 clove garlic peeled and roughly chopped
  • 3 sprig fresh thyme
  • 1 tablespoon unsalted butter
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  For the Beef:

  • 4 pound center cut beef tenderloin filet mignon, trimmed
  • extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper
  • 12 slice prosciutto
  • 6 sprig fresh thyme leaves only
  • 2 tablespoon Dijon mustard
  • 1/4 cup all-purpose flour for rolling out puff pastry
  • 1 package puff pastry 2 sheets thawed if using frozen
  • 2 egg large, lightly beaten
  • 1/2 teaspoon coarse sea salt

  For the Garnish:

  • fresh chive minced

  Green Peppercorn Sauce:

  • 2 tablespoon extra virgin olive oil
  • 2 shallot sliced
  • 2 clove garlic peeled and smashed
  • 3 sprig fresh thyme leaves only
  • 1 cup brandy
  • 4 cup beef stock
  • 2 cup heavy cream
  • 2 tablespoon whole grain mustard
  • 1/2 cup green peppercorns in brine drained, brine reserved

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, Pastry brush, Rolling Pin, Saute pan, Sharp Knives, Tongs, Twine, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through. Note: beef will be more done than when originally cooked.

  Nutrition

  Calories: 1140kcal | Carbohydrates: 32g | Protein: 46g | Fat: 86g | Saturated Fat: 35g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1087mg | Potassium: 1184mg | Fiber: 2g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 7mg

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  Pumpkin Chocolate Chip Bread (2 loaves)

  $0.00 Cooking Fee

  Rated 0 out of 5
  20 servings
  

  Pumpkin Chocolate Chip Bread (2 loaves)

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeNut FreeSoy FreeVegetarian

  This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

  Pumpkin Chocolate Chip Bread (2 loaves) quantity

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  Adjust the ingredients measurement scale here by changing this number. 20

  Instructions

  • Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
  • In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
  • Add the pumpkin and water mixing well to incorporate all the ingredients.
  • In a separate bowl whisk together the dry ingredients.
  • Fold the dry ingredients into the wet ingredients.
  • Stir in the chocolate chips if using.
  • Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size20

  Ingredients

  Ingredients

  Wet ingredients:

  • 3 cup granulated sugar
  • 1 cup avocado oil
  • 4 egg
  • 15 ounce canned pumpkin
  • 2/3 cup water

  Dry ingredients:

  • 3 ½ cup all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground clove
  • 1 teaspoon ground allspice

  Optional:

  • 10 ounce semi-sweet chocolate chips

  Cooking Tools Required

  8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

  Nutrition

  Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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  Shaved Brussel Sprout Salad with Roasted Butternut Squash

  $0.00 Cooking Fee

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

  Shaved Brussel Sprout Salad with Roasted Butternut Squash

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  Recipe adapted from:

  The Roasted Root

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

  Diabetes FriendlyEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  A fresh shaved Brussels sprout salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, chopped apple, and feta cheese – all tied together with a citrusy maple cinnamon dressing.

  https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

  Shaved Brussel Sprout Salad with Roasted Butternut Squash quantity

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  https://www.theroastedroot.net/shaved-brussel-sprout-salad-roasted-butternut-squash/

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  Ingredients Scale

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

  Instructions

  • For the dressing: Add all of the ingredients for the dressing to a small blender and blend until completely smooth. Set aside until ready to use.
  • For the salad: Preheat the oven to 415 degrees F. Spread the butternut squash over a baking sheet and drizzle with 1 to 2 tablespoons of olive oil. Use your hands to coat the squash in oil. Sprinkle with sea salt and a dash of cinnamon if desired.
  • Roast butternut squash for 30 to 40 minutes, stirring half-way through, or until squash is golden-brown and cooked through. Once the butternut squash has finished roasting, set it aside to cool to room temperature.
  • While squash is roasting, shave all of the the Brussels sprouts - Hold the Brussels sprouts by the stem on a cutting board, and use a sharp knife to carefully chop (or shave) them into thin slices. Discard the hard stems.
  • Add the shaved Brussels sprouts to a large serving bowl, along with the butternut squash, apple, pomegranate seeds, feta cheese, and pumpkin seeds. Toss in desired amount of dressing until everything is well coated. Taste for flavor and add sea salt to taste.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  Brussels Sprout Salad:

  • 1 ½ pound Brussels sprout trimmed and shaved
  • 2 cup butternut squash peeled and chopped
  • 1 fugi apple large, peeled, cored, and chopped
  • 1/3 cup pomegranate aril
  • ½ cup feta cheese crumbled
  • 1/3 cup pumpkin seeds

  Citrus Maple-Cinnamon Dressing:

  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 4 teaspoon pure maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon sea salt to taste

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Food Processor, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 135kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 411mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3522IU | Vitamin C: 67mg | Calcium: 85mg | Iron: 1mg

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  Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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  Up to 10 servings
  

  Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Egg FreeRefined Sugar FreeSoy Free

  Grilled chicken breast topped with melted fresh mozarella and sliced tomato is place on a pesto slather grilled chiabatta roll.

  Grilled Chicken Sandwich with Fresh Pesto, Mozzarella, and Tomato quantity

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  Ingredients Scale

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

  Instructions

  • Preheat grill to medium-high heat.
  • Slice chicken breasts in half horizontally so you have thinner pieces. Season with salt, pepper, and garlic powder. Grill chicken until internal temperature reaches 165 degrees. In the last few minutes of cooking chicken, place a slice of fresh mozzarella on top.
  • Lightly brush the inside of the ciabatta rolls with olive oil. Place rolls with oil side down on hot grill and cook just until toasted.
  • Meanwhile make the pesto. Wash and dry basil thoroughly. Place basil, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste. With the motor running add the olive oil, and process for another 5 seconds. Place pesto in a bowl and mix in the parmesan cheese.
  • Spread a generous amount of pesto on the rolls. Assemble sandwiches by placing chicken breast on bottom bun, then tomato, and lastly arugula.

  Cook Times

  Active Prep25

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 boneless skinless chicken breast
  • 1 1/2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 10 ciabatta rolls
  • 3 tablespoon extra virgin olive oil
  • 10 slice fresh mozzarella
  • 2 tomato sliced

  For the pesto:

  • 2 bunch fresh basil
  • 3 tablespoon pine nuts
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt
  • 1/3 cup extra virgin olive oil
  • ¼ cup grated parmesan cheese

  Cooking Tools Required

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

  Nutrition

  Calories: 416kcal | Carbohydrates: 29g | Protein: 24g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 972mg | Potassium: 317mg | Fiber: 1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 4mg | Calcium: 173mg | Iron: 1mg

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  Tandoori Chicken

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  Rated 0 out of 5
  8 servings
  

  Tandoori Chicken

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  Recipe adapted from:

  Jen Stone

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Egg FreeNut FreeSoy Free

  A traditional Indian dish in which chicken is marinated in yogurt and spices then roasted over high heat for lots of flavor and tenderness.

  Tandoori Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Cut and separate chicken legs and thighs
  • Cut deep diagonal slices into tops of each piece
  • Combine all spices and yogurt into a large mixing bowl, mixing well
  • Add chicken and mix well. Ensure you get into the cuts of the chicken as well
  • Marinate for 1 hour
  • Preheat oven to 500 degrees
  • Once marinated, place chicken on heavy rimmed baking sheet. Note: Because of the high heat make sure to use a heavy sheet pan or it may warp during cooking.
  • Drizzle oil all over chicken to prevent burning
  • Roast chicken 30 minutes or until 165 degrees internally

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive60

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 pound chicken leg quarter
  • 16 ounce plain Greek yogurt
  • 1 tablespoon Kosher salt
  • 5 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon honey
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground turmeric
  • 1/2 tablespoon garam masala
  • 4 tablespoon extra virgin olive oil

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Food storage containers, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

  Reheating/Serving Instructions

  Reheat in a 350 degree oven until heated through, about 15 minutes.

  Nutrition

  Calories: 430kcal | Carbohydrates: 6g | Protein: 27g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 839mg | Potassium: 423mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

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  Poached Lemon-Thyme Chicken

  $0.00 Cooking Fee

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

  Poached Lemon-Thyme Chicken

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 1/2 ounces cooked

  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 FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

  Poached Lemon-Thyme Chicken quantity

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  Ingredients Scale

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

  Instructions

  • Add chicken to a large pot and cover with cold water (by ½ inch). Sprinkle evenly with salt, then add garlic, shallots, lemon, thyme, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 1 tablespoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 2 shallot chopped
  • 1 lemon halved and squeezed into poaching liquid
  • 5 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in reserved poaching liquid in a large skillet set over medium heat or in a non-stick sauté pan.

  Nutrition

  Calories: 165kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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  One Pan Moroccan Fish

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  Rated 0 out of 5
  6 servings
  

  One Pan Moroccan Fish

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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: 7 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

  One Pan Moroccan Fish quantity

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  Ingredients Scale

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

  Instructions

  • To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
  • In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
  • Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
  • Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 red bell pepper thinly sliced
  • 2 carrot large, organic, finely chopped
  • 14 ounce canned garbanzo beans drained and rinsed
  • 2 clove garlic crushed and minced
  • 4 tomato large, sliced into wedges about 1-inch thick
  • 1½ pound halibut or use any white fish of choice

  For the blender:

  • 1 bunch fresh cilantro
  • 1 jalapeno pepper
  • 2 teaspoon paprika
  • ¼ teaspoon ground turmeric
  • ¼ tespoon cayenne pepper more or less to taste
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • ½ teaspoon crushed red pepper
  • ½ cup water hot

  Cooking Tools Required

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

  Reheating/Serving Instructions

  In a large sauté pan, heat fish with sauce over medium heat until heated through.

  Nutrition

  Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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  Creamy White Chicken Enchiladas

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  Rated 0 out of 5
  6 servings
  

  Creamy White Chicken Enchiladas

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  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeRefined Sugar FreeSoy Free

  This recipe is a loyal customer-submitted favorite and uses reduced or non fat dairy. Full fat dairy can be substituted if desired.

  Creamy White Chicken Enchiladas quantity

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  Ingredients Scale

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

  Instructions

  • Place chicken breasts in a large saute pan. Fill with water to just cover. Sprinkle 1 tablespoon of salt over chicken. Cover, bring to a boil, then turn off the heat. Turn chicken over and place lid back on pan. Allow to sit for 10 minutes. Remove chicken from water to a plate to cool. When cool enough to handle cut into ½ inch cubes.
  • Meanwhile, make the sauce by placing the butter in a medium saucepan over medium heat. Once the butter has melted, add the chicken base and flour, whisking into a thick paste. Continue to cook for one minute. Pour the milk, all at once, into the flour mixture, stirring until incorporated. Continue to cook over medium heat, until the sauce is the consistency of thick gravy, about 5 minutes. Set aside.
  • In a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in the cubed chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened, about 5 minutes. Stir into chicken mixture.
  • In another bowl, combine the sauce, sour cream, jalapenos, cayenne, and 1 cup milk. Stir 2 tablespoons into chicken/cream cheese mixture. Wrap tortillas in a damp cloth and microwave to soften, about 30 seconds. Place 1/3 cup of chicken filling down the center of each tortilla; roll up. Coat a 13x9 inch baking dish with cooking spray, and place enchiladas seam side down. Top with remaining sauce mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 pound boneless skinless chicken breast about 3

  For the sauce:

  • ¼ cup unsalted butter
  • 1 teaspoon roasted chicken base Better Than Bouillon brand recommended
  • ¼ cup all-purpose flour
  • 1⅓ cup fat-free milk
  • 4 ounce reduced-fat cream cheese
  • 1 tablespoon fat-free milk
  • 1 teaspoon ground cumin
  • ½ cup green onion chopped
  • ½ cup red bell pepper chopped
  • 1 cup fat-free sour cream
  • 2 jalapeno pepper seeded and chopped
  • ¼ teaspoon cayenne pepper
  • 1 cup fat-free milk
  • 12 corn tortilla 6 inch, white or yellow
  • avocado oil cooking spray
  • ½ cup reduced-fat cheddar cheese shredded

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Pyrex baking dish, Saucepan, Saute pan, Whisk

  Reheating/Serving Instructions

  Reheat in microwave on medium-high heat until heated through.

  Nutrition

  Calories: 391kcal | Carbohydrates: 42g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 74mg | Sodium: 414mg | Potassium: 623mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1226IU | Vitamin C: 24mg | Calcium: 291mg | Iron: 2mg

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  Cheese Enchiladas with Red Sauce

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  Rated 0 out of 5
  6 servings
  

  Cheese Enchiladas with Red Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeNut Free

  With it's authentic tasting enchilada sauce these enchiladas are a crowd pleaser!

  Cheese Enchiladas with Red Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375 degrees.
  • To make the enchilada sauce, heat oil in a small saucepan over medium-high heat. Add flour, whisking for 1 minute, until golden roux forms. Add the remaining dry seasonings through to the cumin, whisking to combine. Gradually add the stock, continually whisking, to prevent any lumps. Whisk in the tomato paste. Simmer on low heat for 10-15 minutes.  
  • Add oil to a sauté pan set over medium heat. When hot add onions, peppers, and garlic, sauteing until onion is translucent, about 3 minutes. Season with Kosher salt and pepper; set aside. 
  • Wrap tortillas in a damp kitchen towel and microwave for 1-2 minutes until soft and pliable.  
  • Pour ½ cup of the enchilada sauce into a 9x13 inch, rectangular baking dish. Using half the cheese fill tortillas with equal portions of cheese, then the onion/bell pepper mixture, and finally half of the cilantro. Before rolling, top each enchilada with 1 tablespoon enchilada sauce, then roll, and place seam side down in baking dish.  
  • Pour remaining enchilada sauce over the enchiladas. Sprinkle with remaining cheese. Top with sliced olives. Cover loosely with aluminum foil and bake for 25-30 minutes, or until cheese has melted and sauce is bubbling. Remove from oven and garnish with remaining cilantro. 

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Enchilada Sauce

  • 2 tablespoon avocado oil
  • 2 tablespoon all-purpose flour gluten free flour for GF
  • 3 tablespoon chili powder
  • 1 tablespoon garlic salt
  • 1 teaspoon ground cumin
  • 2 ½ cup vegetable stock
  • 6 ounce tomato paste

  Filling

  • 1 tablespoon avocado oil
  • 1 white onion small, small dice
  • 1 red bell pepper medium, small dice
  • 2 clove garlic minced
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cup shredded Monterrey Jack cheese or pepper jack cheese

  For Serving

  • 12 corn tortilla medium
  • 2.2 ounce canned sliced black olives
  • 1 bunch fresh cilantro chopped

  Cooking Tools Required

  Baking Pan, Saucepan, Saute pan

  Reheating/Serving Instructions

  Heat, covered in 350 degree oven for 20 minutes or until cheese melts.

  Nutrition

  Calories: 676kcal | Carbohydrates: 38g | Protein: 33g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 101mg | Sodium: 3098mg | Potassium: 648mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3454IU | Vitamin C: 34mg | Calcium: 927mg | Iron: 4mg | Phosphorus: 718mg

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  Saigon Spring Rolls With Tofu

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  Rated 0 out of 5
  Up to 10 servings
  

  Saigon Spring Rolls With Tofu

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  Recipe adapted from:

  An Le

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 2 rolls

  Dairy FreeEgg FreeGluten FreeOil FreeRefined Sugar FreeVeganVegetarian

  Saigon Spring Rolls With Tofu quantity

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  Ingredients Scale

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

  Instructions

  • Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
  • To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
  • Stir the sauce once warm and turn off heat.
  • To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
  • place about 2 tbsp each vegetable ingredient onto the paper horizontally
  • Pack tightly fold corners of side towards inside and roll tightly.
  • To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE ROLLS

  • 1 packet rice paper wrap
  • 3 red bell pepper different colors
  • 2 carrot
  • 2 avocado
  • 9 ounce bean sprouts for 10 servings - 1 bag of bean sprouts
  • 1 bunch mint
  • 1 bunch fresh cilantro
  • 1 english cucumber
  • 14 ounce firm tofu for 10 servings - 1 pack of 14-16 ounce

  FOR THE SAUCE

  • 1/2 cup peanut butter creamy
  • 13.5 ounce canned full-fat coconut milk
  • 1/2 cup hoisin sauce
  • 1/4 cup maple syrup or honey or sugar
  • 2 clove garlic

  Cooking Tools Required

  Refrigerator, Sharp Knives

  Reheating/Serving Instructions

  To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Nutrition

  Calories: 461kcal | Carbohydrates: 52g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 561mg | Potassium: 635mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3329IU | Vitamin C: 55mg | Calcium: 117mg | Iron: 4mg

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  Vegan Orange Tofu

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  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Orange Tofu

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Gluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Scrumptious, tangy, and orange flakes to enhance a mouthful of flavors! This dish is vegan, gluten-free, egg-free, and nut-free. A favorite for everyone without all the extras! Simply scrumptious!

  Vegan Orange Tofu quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 F
  • Line a dish with parchment or grease
  • Add cubes tofu to a large bowl
  • Sprinkle 2 tbsp cornstarch, flour, salt, garlic, and pepper
  • Close top of bowl with lid or a plate and shake to coat
  • Add more cornstarch and shake again
  • Spread in a baking dish, bake at 400 F for 25-35 minutes
  • Give tofu a shake at 20 minute mark

  Orange sauce:

  • Combine all ingredients for sauce, except water and cornstarch. Cook sauce over medium heat and bring to a boil
  • In a separate bowl, add cornstarch and water and add into boiling sauce
  • Mix and cook an additional 2 minutes, Stir well for even thickening
  • Taste and adjust salt, sweet, and flavor
  • In a mixing bowl, add baked tofu and sauce
  • Toss to coat

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 45 ounce firm tofu pressed for 15 minutes and then cubed
  • 5 tablespoon corn starch divided
  • 2 ½ teaspoon rice flour or all purpose flour
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon garlic powder
  • dash freshly ground black pepper

  Orange sauce:

  • 10 clove garlic finely chopped
  • 2 ½ tablespoon fresh ginger grated
  • 5 tablespoon tamari sauce Tamari for gluten-free or soy sauce
  • 5 tablespoon rice vinegar or white vinegar
  • 2 ½ cup orange juiced
  • 7 ½ tablespoon maple syrup or sugar
  • ⅔ cup water
  • 5 tablespoon corn starch
  • 2 ½ teaspoon Sriracha or other hot sauce
  • ¾ teaspoon Kosher salt

  Cooking Tools Required

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  Reheating/Serving Instructions

  Serve immediately. Can garnish with green onions and orange zest. Best if all is used when cooked.

  Nutrition

  Calories: 210kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 386mg | Potassium: 223mg | Fiber: 1g | Sugar: 19g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 158mg | Iron: 2mg

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  Electric Pressure Cooker Vegan Vegetable Risotto

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  Electric Pressure Cooker Vegan Vegetable Risotto

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 1 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This delicious recipe will make it easy to introduce your family to a classic Italian dish. It's made with medium grain white rice, so it's super kid friendly and perfect for the pressure cooker.

  http://www.ForkandKnifeCreations.com

  Electric Pressure Cooker Vegan Vegetable Risotto quantity

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  http://www.ForkandKnifeCreations.com

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  Ingredients Scale

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

  Instructions

  • Turn your pressure cooker on to the saute mode and add the olive oil and 1 tablespoon of the butter.
  • When hot add the onions and mushrooms, sautéing for several minutes.
  • Add the rice on top of the vegetables in an even layer.
  • Next add the stock and white wine.
  • Lock the lid on, making sure the pressure valve release is closed. Set to high pressure for 5 minutes. If using brown rice, cook for 10 minutes.
  • When finished press Cancel and use the quick release method to release the pressure.
  • Remove the lid and stir in the broccoli and the peas and carrots.
  • Place the lid back on and let stand 5 minutes.
  • Remove lid and stir in the nutritional yeast and remaining tablespoon butter.
  • Serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon vegan butter divided
  • 1 yellow onion small diced
  • 1 cup white mushroom sliced
  • 3 cup medium grain white rice rinsed
  • 3 ¼ cup vegetable stock for brown rice 10 servings, use 3 1/2 cups
  • ¼ cup white wine optional, if not using add ¼ cup additional stock
  • 3 cup broccoli florets fresh or frozen, defrosted if frozen
  • 1 cup frozen peas and carrots defrosted
  • 1 cup nutritional yeast

  Cooking Tools Required

  Colander, Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 280kcal | Carbohydrates: 52g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 316mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1769IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg

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  Eggs Benedict

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  Eggs Benedict

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  Recipe adapted from:

  Syd Bailey

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  $0.00 Cooking Fee

  Serving Size: 2 Benedicts per person

  Everyones Favorite Breakfast/Brunch Meal

  Eggs Benedict quantity

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

  Instructions

  • Heat water in large 5qt stock pot vinegar and salt. Bring to just barely simmering .

  Hollandaise

  • While water is heating make Hollandaise. Separtae 6 eggs reserving whites for later. Place yolks and lemon juice together in a stainless steel bowl and whisk until the mixture is thickened and doubled in volume. Place the bowl over the stockpot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and white pepper. Salt to taste Cover and place in a warm spot until ready to use for the eggs benedict.
  • Cook Canadian bacon in saute pan until just browned and warmed through. Can warm English muffins in same pan while eggs are poaching

  Poached Eggs

  • Once water is barely simmering swirl with slotted spoon. Drop eggs 1 at a time into water and poach for 3 1/2 to 4 1/2 minutes until white is set. While they are poaching place 2 halves of English muffin on plate and top with Canadian bacon. Remove eggs from water and blot dry with towel or paper towel. Place 1 egg on each half and top with 1-2 Tbs of Hollander

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook5

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Poached Eggs

  • 20 egg
  • 1 tablespoon apple cider vinegar

  Hollandaise

  • 6 egg yolk
  • 1 cup clarified butter
  • 1 teaspoon fresh lemon juice
  • 1 /4 teaspoon cayenne pepper
  • 1/2 teaspoon ground white pepper

  For Benedicts

  • 10 English muffin split in half and toasted
  • 2 1/2 pound Canadian bacon or ham, 2 ounces slices

  Cooking Tools Required

  Cutting board, Mixing bowls, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Whisk

  Nutrition

  Calories: 476kcal | Carbohydrates: 28g | Protein: 28g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 1293mg | Potassium: 469mg | Fiber: 2g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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  Thai Cauliflower Rice

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  Up to 10 servings
  

  Thai Cauliflower Rice

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  Serving Size: 6 oz

  Dairy FreeGluten FreeLower CarbPaleo

  The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!

  Thai Cauliflower Rice quantity

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  Ingredients Scale

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

  Instructions

  • *If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
  • Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
  • Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
  • Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 pounds frozen riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
  • 8 clove garlic minced
  • 1 cup red bell pepper finely diced
  • 2 tbsp fresh ginger minced
  • 1 tbsp coconut oil for frying
  • 1   tbsp palm sugar or monk fruit for lower carbs
  • 1 1/2 tbsp fish sauce
  • crushed red pepper For garnish
  • fresh cilantro For garnish

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet

  Nutrition

  Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg

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  Vegan Chili

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  Up to 10 servings
  

  Vegan Chili

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  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeGluten FreeReduced FatRefined Sugar FreeSoy FreeVegan

  Vegan Chili quantity

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  Ingredients Scale

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

  Instructions

  • Combine the onion, celery, and green pepper in a large nonstick pot over medium-high heat with ⅓ cup of water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This step should take around 10 minutes in total.
  • Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
  • Add the drained beans, crushed tomatoes, and 1 cup of filtered water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to check that nothing sticks to the bottom of the pot.
  • Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.
  • Notes: The chili powder should be pure chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 5 clove garlic
  • 1 cup onion large diced
  • 1 1/2 cup green bell pepper large diced
  • 4 stalk celery diced
  • 1 cup carrot sliced
  • 1/3 cup chili powder New Mexico or California
  • 1 1/2 tablespoon ground cumin
  • 1 1/2 teaspoon dry oregano
  • 1/2 teaspoon cayenne pepper Optional
  • 45 ounce canned red kidney beans drained, for 10 servings - 3 x 15 oz cans
  • 45 ounce canned pinto beans drained, for 10 servings - 3 x 15 oz cans
  • 56 ounce canned crushed tomatoes for 10 servings - 2 x 28 oz cans
  • 2 cup water or vegetable stock
  • Kosher salt to taste
  • freshly ground black pepper

  For garnish:

  • 4 stalk green onion
  • nutritional yeast
  • vegan sour cream

  Cooking Tools Required

  Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

  Nutrition

  Calories: 306kcal | Carbohydrates: 59g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1033mg | Potassium: 1474mg | Fiber: 20g | Sugar: 13g | Vitamin A: 5031IU | Vitamin C: 37mg | Calcium: 209mg | Iron: 8mg

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  Farmers Market Salad

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  Up to 10 servings
  

  Farmers Market Salad

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  Recipe adapted from:

  Editorial

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  Brain FoodDairy FreeEgg FreeGluten FreeMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  A vibrant, fresh salad with crisp mixed greens tossed with avocado, refreshing cucumber, sweet cherry tomatoes, crunchy carrot and radish, and aromatic green onion and dill. Finished with a hearty nut and seed mix for extra texture and nutrition. Naturally gluten-sensitive, vegan, vegetarian, and dairy-free.

  Farmers Market Salad quantity

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  Instructions

  Prepare the Vegetables:

  • Wash and dry the mixed greens thoroughly.
  • Dice the avocados and cucumbers into bite-sized pieces. Cut the avocado fresh right before serving so it doesn’t brown. If prepping slightly ahead, lightly toss slices with lemon or lime juice.
  • Halve the cherry tomatoes.
  • Julienne the carrots (thin matchstick cuts).
  • Thinly slice the radishes.
  • Finely slice the green onions, including the white part.
  • Roughly chop the fresh dill.

  Prepare the Seed and Nut Mix:

  • Mix the sunflower seeds, pumpkin seeds, and pistachios in a bowl.

  Make the Dressing:

  • In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, turmeric, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified. Taste and adjust seasoning if needed.

  Assemble the Salad:

  • In a large salad bowl or serving platter, layer the mixed greens as the base. Scatter the avocado, cucumber, cherry tomatoes, carrots, radishes, green onions, and dill over the greens. Sprinkle the toasted seed and nut mix evenly on top.
  • Drizzle the Turmeric Honey Dressing over the salad just before serving, or serve it on the side for guests to add as they like.

  Note:

  • Storage: If prepping ahead, store dressing separately and toss just before serving.

  Notes

  Vinaigrette may separate over time.  Add to a jar or bottle and shake vigorously to emulsify.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE TURMERIC HONEY DRESSING

  • ½ cup extra virgin olive oil best quality
  • ¼ cup apple cider vinegar
  • ½ each lemon juiced, should yield 2 tablespoons of fresh lemon juice
  • 2 tablespoon maple syrup
  • 1 ½ teaspoon ground turmeric
  • 1 teaspoon Dijon mustard
  • 3 clove garlic peeled and minced
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  FOR THE SALAD

  • 8 ounce mixed greens baby spinach, arugula, kale, and/or spring mix, cut in bite size pieces
  • 10 ounce radish watermelon radish, thinly slice (or "shave") with a sharp knife or mandolin
  • 1 each English cucumber chopped
  • 2 each carrot peeled and julienned
  • 6 sprig green onion thinly slice both green and white parts
  • 13 ounce cherry tomato halved
  • 2 each ripe avocado cut fresh right before serving so it doesn’t brown. If prepping slightly ahead, lightly toss slices with lemon or lime juice.
  • ½ cup fresh dill chopped

  FOR THE SEEDS AND NUT MIX

  • ½ cup sunflower seeds lightly roasted
  • ½ cup pumpkin seeds lightly roasted
  • ½ cup shelled pistachios roughly chopped and lightly roasted

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Storage: If prepping ahead, store dressing separately and toss just before serving.

  Nutrition

  Calories: 294kcal | Carbohydrates: 16g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Sodium: 159mg | Potassium: 661mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2852IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 2mg | Phosphorus: 179mg

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