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  Nutty Protein Power Bars

  $0.00 Cooking Fee

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

  Nutty Protein Power Bars

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  Recipe adapted from:

  Brien Shamp

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 square

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

  Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

  Nutty Protein Power Bars quantity

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

  Instructions

  • In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
  • Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
  • Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
  • Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1¼ cup walnuts lightly toasted
  • 1 cup pecans lightly toasted
  • ⅓ cup ground flax seeds
  • ¾ teaspoon ground cinnamon
  • 6 ounce pitted Medjool date 7 dates
  • ⅓ cup dried unsweetened cherries or unsweetened dried blueberries
  • ⅓ cup dried apricot
  • ½ teaspoon pure vanilla extract
  • ½ tablespoon honey
  • 2 ¼ ounce protein powder about 60 grams of protein powder
  • 4 tablespoon water add 1 more tablespoon as needed

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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  Eileen’s Famous Balsamic Dressing

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Eileen’s Famous Balsamic Dressing

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Brain FoodDairy FreeEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home!

  Eileen’s Famous Balsamic Dressing quantity

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

  Instructions

  • Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup extra virgin olive oil preferably first cold pressed
  • ⅓ cup aged balsamic vinegar good quality
  • 1 tablespoon dried parsley
  • ½ teaspoon pink Himalayan salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon honey mustard organic if possible
  • 1 clove garlic passed through a garlic press or minced (optional)

  Cooking Tools Required

  Mixing bowls, Mixing spoon, Whisk

  Nutrition

  Calories: 203kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 127mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

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  Beef Tacos with Chipotle Sour Cream

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

  Beef Tacos with Chipotle Sour Cream

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream quantity

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

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • 1 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 6 ounce Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

  12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 525kcal | Carbohydrates: 50g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 737mg | Potassium: 645mg | Fiber: 7g | Sugar: 7g | Vitamin A: 5022IU | Vitamin C: 17mg | Calcium: 286mg | Iron: 6mg

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  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Rated 0 out of 5
  6 servings
  

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce

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  Recipe adapted from:

  Arash Hashemi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 pita, 5 oz shawarma, 2-3 tablespoons tahini

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This delicious Shawarma-Style Chicken is a great weeknight dinner and can be served in a pita bread, in a wrap or in a salad. It’s got all the flavor that you might expect from your local Middle Eastern restaurant! Add to this meal, Tumeric rice, or Tzaziki sauces.

  Chicken Shawarma with Chopped Veggies and a Homemade Tahini Sauce quantity

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  Instructions

  The Chicken Shawarma

  • Start with 2.5 lbs of boneless chicken thighs. Trim off any excess fat to the extent you’d like. Add it to a bowl.
  • Season the chicken well. Add olive oil, salt, fresh cracked pepper, plain yogurt, the lemon juice. Then add thyme, garlic powder, smoked paprika, crushed red pepper, turmeric, cumin, cardamom, cinnamon, nutmeg. Adjust to customer's preferences.
  • Mix it super well, then thinly slice the red onion and mix it in with the chicken. You ideally let this marinate for 2 or more hours, but if you want to make it right away, you can.
  • When ready, preheat the oven to 425 degrees. Remove the chicken from the fridge and let it come up to room temp (about 30 mins). Then pack the marinated chicken tightly into a bread loaf pan in layers (about 8.5x4.5x2.5). Roast in the oven for 45-55 mins at 425F.
  • Remove the chicken from the oven, tilt the pan over a glass bowl or container to pour out the excess juices (save the juice to use as broth or to pour over the chicken).
  • Flip the loaf pan onto a cutting board to remove the chicken and cut it into thin slices or strips.

  The Tahini Sauce

  • Mince the garlic and season with salt
  • Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend (it will be thick as it emulsifies.) Add a little bit of water and blend again until you reach the desired consistency.
  • Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, simply use less water.
  • Transfer the tahini to a serving bowl, and if you like stir in fresh chopped parsley. Enjoy!

  For the chopped Veggies

  • Chop the veggies and place them in a bowl or container.

  To Serve

  • Open pita pockets up. Add chicken shawarma, chopped veggies, pickles, and spread a little tahini sauce if you like. Serve immediately!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the Chicken Shawarma

  • 2.5 pound boneless skinless chicken thighs
  • 2 tablespoon extra virgin olive oil
  • 0.25 teaspoon Kosher salt
  • 1 pinch freshly ground black pepper
  • 2 tablespoon plain yogurt
  • 0.5 each lemon juiced
  • 1 tablespoon dry thyme
  • 1.5 tablespoon garlic powder
  • 1 tablespoon smoked paprika
  • 0.25 teaspoon crushed red pepper Adjust to spiciness preference
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground cardamom
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 0.125 teaspoon ground nutmeg
  • 1 each small red onion thinly sliced

  Homemade Tahini Sauce

  • 2 clove garlic add more as needed
  • 0.666 teaspoon Kosher salt
  • 1 cup tahini paste
  • 0.666 cup lime juice or lemon juice, if you prefer
  • 0.333 cup cold water more if needed
  • 0.666 cup fresh parsley fresh chopped parsley leaves stems removed first (optional)

  Chopped Veggies

  • 16 ounce cherry tomato halved
  • 1 each English cucumber chopped
  • 1 each medium red onion chopped

  To Serve (Optional)

  • 6 each pita bread
  • dill pickle

  Cooking Tools Required

  8.5x4.5x2.5 Bread Loaf Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  refrigerate the tahini sauce in a tight-lid container for 2 to 3 days. The chicken stays well in the fridge in an airtight lid for 4-5 days. Warm the shawarma up in a skillet over medium heat, adding a little bit of liquid and tossing the chicken pieces until warmed through. Assemble pita pockets as instructed.

  Nutrition

  Calories: 722kcal | Carbohydrates: 55g | Protein: 51g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 861mg | Potassium: 1158mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1704IU | Vitamin C: 42mg | Calcium: 191mg | Iron: 7mg

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  Southern Buttermilk Biscuits

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  Rated 0 out of 5
  Up to 10 servings
  

  Southern Buttermilk Biscuits

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  Recipe adapted from:

  P48422

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Refined Sugar FreeSoy FreeVegetarian

  Enjoy this authentic recipe handed down from the author's Southern great-great-grandmother.

  https://www.food.com/recipe/southern-buttermilk-biscuits-26110

  Southern Buttermilk Biscuits quantity

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  https://www.food.com/recipe/southern-buttermilk-biscuits-26110

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  Instructions

  • Preheat your oven to 450°F.
  • Combine the dry ingredients in a bowl, or in the bowl of a food processor.
  • Cut the butter into chunks and cut into the flour until it resembles course meal.
  • If using a food processor, just pulse a few times until this consistency is achieved.
  • Add the buttermilk and mix JUST until combined.
  • If it appears on the dry side, add a bit more buttermilk. It should be very wet.
  • Turn the dough out onto a floured board.
  • Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
  • Use a round cutter to cut into rounds.
  • You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
  • Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
  • If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
  • Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup unbleached all-purpose flour plus more for dusting the board
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon Kosher salt
  • 6 tablespoon unsalted butter very cold
  • 1 cup buttermilk

  Cooking Tools Required

  Baking sheet, biscuit cutter, Cutting board, Food Processor, Measuring cups and spoons, Oven, Rolling Pin

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes

  Nutrition

  Calories: 167kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 414mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Calcium: 104mg | Iron: 1mg

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  Vegetarian Pasta Salad with Sun Dried Tomatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Pasta Salad with Sun Dried Tomatoes

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  Recipe adapted from:

  Nagi Maehashi

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups

  Egg FreeNut FreeSoy FreeVegetarian

  This vegetarian hearty pasta salad combines pasta, fresh spinach, two kinds of tomatoes, red onion, feta cheese, and is then tossed in a sun dried tomato vinaigrette.

  https://www.recipetineats.com/pasta-salad/

  Vegetarian Pasta Salad with Sun Dried Tomatoes quantity

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  https://www.recipetineats.com/pasta-salad/

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  Instructions

  • Cook pasta in a large pot of salted boiling water per packet directions. Drain, then rinse briefly under cold water. Leave to cool. Transfer into large bowl.
  • Drain oil from the jar of sun dried tomatoes.
  • Measure out oil according to ingredients, top with extra virgin olive oil if short. Reserve excess oil for another purpose.
  • Add remaining Dressing ingredients. Mix well.
  • Add spinach, chicken, tomato, and onion to the large bowl. Pour over Dressing. Toss well, sprinkle with dried herbs, toss again.
  • Just before serving, sprinkle with crumbled feta. Best served at room temperature.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce spiral pasta or other pasta of choice
  • 10 ounce jarred sun dried tomato strips in oil
  • 1/3 cup extra virgin olive oil more or less if needed
  • 3 cup cherry tomatoes halved
  • 5 ounce baby spinach
  • 2 small red onion finely sliced
  • 2 teaspoon Italian seasoning
  • 6 ounce feta cheese crumbled

  Dressing:

  • 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
  • 4 tablespoon white wine vinegar
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon granulated sugar
  • 2 teaspoon Italian seasoning
  • 1 1/2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

  Nutrition

  Calories: 493kcal | Carbohydrates: 47g | Protein: 11g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 783mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 45mg | Calcium: 147mg | Iron: 3mg

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  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

  $0.00 Cooking Fee

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

  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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  Recipe adapted from:

  Amanda Runnels

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 thigh

  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 FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!

  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

  Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP quantity

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  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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

  Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
  • Season the chicken with the pumpkin pie spice, salt, and pepper.
  • When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
  • Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
  • Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon extra virgin olive oil
  • 5 pound bone-in skin-on chicken thigh
  • 2 tablespoon pumpkin pie spice
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Optional (for garnish):

  • 1 bunch fresh thyme
  • 1 whole orange sliced

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

  Nutrition

  Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad)

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  Rated 0 out of 5
  Up to 10 servings
  

  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad)

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  Recipe adapted from:

  Cheryl Malik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 12 ounces not including optional garnishes

  Gluten FreeLower CarbPostpartumPregnancyReduced FatRefined Sugar FreeSoy Free

  Delicious beef meatballs, cucumber salad, roaseted lemony garlicy cauliflower rice, and creamy tzatziki sauce combine incredible Greek flavors into one delectable bowl.

  https://40aprons.com/gyro-bowls/

  Lean Gyro Bowls (Lean Meatballs with Tzatziki, Lemon Cauliflower Rice, and Cucumber Salad) quantity

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  https://40aprons.com/gyro-bowls/

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.

  For the Meatballs

  • Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
  • Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
  • Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs.
  • Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

  For the Tzatziki

  • Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.
  • Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

  For the Califlower Rice

  • Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 20 minutes, mixing halfway until golden. If cooking from frozen, it will take about 25 minutes.
  • Remove from oven, top with fresh lemon juice and parsley. Makes about 1/2 a cup per serving.

  For the Cucumber & Tomato Salad

  • Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

  To Assemble the Bowls

  • Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.

  Notes

  Tzatziki: You can use fresh mint AND fresh dill, or choose just one.

  To Drain Water from Cucumbers
  Peel and grate/dice cucumbers.
  With paper towels, squeeze as much water as possible out of cucumber.
  Place cucumber in colander. Set colander over bowl to catch liquid. Liberally sprinkle salt over cucumbers, tossing or moving cucumbers as needed to salt entirely.
  Let cucumbers rest 20 minutes.
  Transfer drained cucumbers to fresh paper towels. Press or blot to remove any remaining liquid. If desired, you can quickly rinse the drained cucumbers in cold water to remove excess salt, then press or blot with paper towels.

  Cook Times

  Active Prep60

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Meatballs

  • 3 pound 95% lean ground beef
  • 1/2 cup onion minced
  • 9 clove garlic minced
  • 2 egg large
  • 1/2 cup crumbled feta cheese 
  • 3 teaspoon Greek seasoning
  • 1 teaspoon Kosher salt

  For the Tzatziki

  • 4 clove garlic minced or pressed
  • 1/2 teaspoon Kosher salt more or less to taste, or dietary preference
  • 1/2 English cucumber peeled, grated, and drained (see Notes)
  • 2 cup fat free plain yogurt drained
  • 2 tablespoon fresh mint chopped, plus more to taste, see Notes
  • 2 tablespoon fresh dill chopped, see Notes
  • freshly ground black pepper to taste
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil

  For the Roasted Lemon Garlic Califlower Rice

  • 32 ounce frozen riced cauliflower
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Kosher salt more or less to taste, or dietary preference
  • 4 teaspoon Italian parsley chopped
  • 6 clove garlic chopped
  • extra virgin olive oil spray

  For the Cucumber & Tomato Salad

  • 3 cup cherry tomato halved
  • 3 cup cucumber diced drained, see Notes
  • 1 tablespoon extra virgin olive oil
  • 1 ¼ teaspoon Kosher salt more or less to taste, or dietary preference

  Recommended Garnishes (All Optional)

  • hummus
  • extra virgin olive oil
  • crumbled feta cheese 
  • pitted Kalamata olives
  • fresh dill chopped
  • Italian parsley chopped
  • sumac

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat caluliflower rice and meatballs in the microwave on medium high heat until heated through.

  Nutrition

  Calories: 324kcal | Carbohydrates: 15g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 1133mg | Potassium: 1111mg | Fiber: 3g | Sugar: 8g | Vitamin A: 409IU | Vitamin C: 61mg | Calcium: 210mg | Iron: 5mg

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

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  Up to 10 servings
  

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

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 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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  Diabetes FriendlyEgg FreeHeart HealthyKetoLow FODMAPLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

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

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

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  Instructions

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

  To make the dressing:

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

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound mixed greens
  • 1 1/2 cup pecan halves toasted
  • 8 ounce blue cheese crumbled
  • 8 ounce raspberries for 10 servings 1 cup
  • 1 each small red onion peeled and thinly sliced

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

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 363kcal | Carbohydrates: 10g | Protein: 8g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 409mg | Potassium: 334mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1220IU | Vitamin C: 28mg | Calcium: 153mg | Iron: 1mg

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  Cucumber Salad

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  Rated 0 out of 5
  6 servings
  

  Cucumber Salad

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  Recipe adapted from:

  Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Egg FreeKetoLower CarbNut Free

  This authentic recipe is brought to you Chef Jun Cai, one of the chefs on the Foodom platform, servicing San Franciso, and East Bay Areas.

  Cucumber Salad quantity

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  Instructions

  • Peel then cut cucumbers into 3 inch sticks about 1/2 inch wide. Sprinkle with salt and set aside for 10 minutes.
  • Drain the cucumbers, add to a large bowl, then toss with chicken bouillon powder.
  • Heat oil in saute pan, when hot add dry chili, ginger, garlic, green onion, saute for a minute or two. Add to cucumbers and toss.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook15

  Passive10

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 6 each English cucumber
  • 2 tablespoon Kosher salt
  • 1 tablespoon chicken bouillon powder
  • 3 tablespoon avocado oil
  • 4 each dry red chili crushed
  • 8 stalk green onion sliced
  • 8 clove garlic finely chopped
  • 2 tablespoon fresh ginger finely chopped

  Cooking Tools Required

  Colander, Cutting board, Food storage containers, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 122kcal | Carbohydrates: 14g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2535mg | Potassium: 515mg | Fiber: 2g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 13mg | Calcium: 70mg | Iron: 1mg

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  Tapenade Olive Spread

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Tapenade Olive Spread

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

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

  This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic.  Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

  Tapenade Olive Spread quantity

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  Ingredients Scale

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

  Instructions

  • Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup pitted Kalamata olive
  • 2 tablespoon capers
  • 3 fillet canned anchovy
  • 1 lemon juiced
  • 2 clove garlic roughly chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1/2 cup 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

  Optional for serving:

  • baguette sliced
  • Gluten-free crackers for gluten-free option
  • assorted vegetables for low-carb option

  Cooking Tools Required

  Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

  Nutrition

  Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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  Curried Roasted Butternut Squash Soup

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

  Curried Roasted Butternut Squash Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 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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  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Butternut squash, apples, and onions, are roasted together with curry for depth of flavor and a touch of sweetness.

  Curried Roasted Butternut Squash Soup quantity

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  Ingredients Scale

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  Instructions

  • Preheat oven to 425 degrees.
  • Spread the squash, apples and onions in a single layer on 2 large baking sheets. Sprinkle with olive oil, curry powder, salt and pepper, tossing until well coated.
  • Place in oven and roast, stirring occasionally, until the vegetables are tender and nicely browned, about 30-45 minutes.
  • Working in batches, transfer the roasted vegetables to a food processor or a blender and process until coarsely pureed. With the processor or blender running pour in about 1 cup of the stock and continue to process until relatively smooth.
  • Place the soup into a large saucepan set over medium heat. Stir in the remaining broth and bring to a simmer, stirring often. Taste and adjust the seasonings.

  Notes

  If you have a stick blender omit steps 4 and 5 and transfer the roasted vegetables to a large saucepan set over medium heat. Add 3 cups of stock and blend until smooth. Add remaining stock and bring soup to a simmer. For a richer and creamier soup add 1 cup heavy cream to the soup, cutting back on the stock by ½ cup. 

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ½ pound butternut squash halved, seeded, peeled and cut into 1-inch pieces
  • 2 granny smith apple peeled, cored and cut into quarters, then crosswise in half
  • 2 yellow onion medium, peeled and cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon curry powder
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 ½ cup vegetable stock

  Optional:

  • 1 cup heavy cream

  Cooking Tools Required

  5-quart saucepot, Blender, Cutting board, Heavy duty rimmed baking sheet, Immersion Blender, Ladle, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through. May be necessary to add additional broth or water.

  Nutrition

  Calories: 207kcal | Carbohydrates: 23g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 856mg | Potassium: 503mg | Fiber: 4g | Sugar: 9g | Vitamin A: 12756IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 1mg

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  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Rated 5.00 out of 5
  8 servings
  

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 8 ounces pasta, 2 ounces salad, 2 pieces bread

  Egg FreeRefined Sugar FreeSoy Free

  This delicious casserole is a family favorite. Comes with caesar salad (homemade dressing*) and garlic bread.

  This Caesar salad recipe uses a raw egg and anchovies in the dressing for authentic texture and taste. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

  Baked Rigatoni with Italian Sausage and Mozzarella, with Caesar Salad, and Garlic Bread quantity

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  Ingredients Scale

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

  Instructions

  • Add the olive oil to a large sauté pan and place over medium-high heat. Cook sausage, onions, and mushrooms until meat is browned and all the liquid in the pan is evaporated, about 15 minutes.
  • Add all the tomatoes to meat mixture. Bring to a boil, reduce heat and simmer for 30 minutes, uncovered. Taste and correct for salt.
  • Toss cooked pasta in sauce, adding 1 cup of the mozzarella cheese, all the Parmesan cheese, and the chopped basil. Mix well to incorporate.
  • Pour pasta into a 9x13 inch baking dish and top with remaining mozzarella cheese. Bake at 375 degrees for 20 minutes, or until pasta is heated through and cheese is melted.

  For the caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  For the garlic bread:

  • Preheat oven to 350 degrees.
  • Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread. Place bread, cut side up on baking sheet.
  • Bake for 5 minutes, then broil until golden brown on top. Cut into slices.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 16 ounce rigatoni pasta cooked according to package instructions, but just a bit firmer than al-dente
  • 1 tablespoon extra virgin olive oil
  • 1 pound Italian sausage bulk, spicy or mild
  • 1 onion large, chopped
  • 12 ounce mushroom sliced
  • 56 ounce canned crushed tomatoes
  • 14.5 ounce canned diced tomatoes
  • 2 teaspoon Kosher salt more or less to taste
  • 4 cup mozzarella cheese grated
  • 1 cup grated parmesan cheese
  • 4 tablespoon fresh basil chopped

  FOR THE CAESAR SALAD

  • 2 head romaine lettuce large, chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dresssing:

  • 2 clove garlic roughly chopped
  • 5 filet canned anchovy fillets from 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • 1/2 cup extra virgin olive oil
  • 1 lemon juiced
  • 1/2 cup grated parmesan cheese plus more for garnish
  • Kosher salt to taste
  • freshly ground black pepper to taste

  FOR THE GARLIC BREAD

  • 1/2 cup butter 1 stick
  • 3 clove garlic minced
  • 1 loaf French bread halved lengthwise

  Cooking Tools Required

  12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Salad spinner, Sharp Knives, Tongs, Top Stove, Whisk, Wooden Spatula

  Reheating/Serving Instructions

  For the pasta, heat in the microwave on medium-high power until heated through. Toss salad with dressing only when ready to serve. Wrap garlic bread in foil and heat in a 350 degree oven for 10-15 minutes.

  Nutrition

  Calories: 1269kcal | Carbohydrates: 111g | Protein: 50g | Fat: 72g | Saturated Fat: 28g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 2534mg | Potassium: 1689mg | Fiber: 12g | Sugar: 19g | Vitamin A: 15098IU | Vitamin C: 35mg | Calcium: 666mg | Iron: 10mg | Phosphorus: 767mg

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  Twice Baked Chicken Stuffed Sweet Potatoes

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  Up to 10 servings
  

  Twice Baked Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 stuffed sweet potato halves

  Dairy FreeGluten FreeNut FreeOil FreeSoy Free

  Ground chicken breast with garlic and sweet potato fill these twice baked sweet potatoes.

  www.kaiafitfolsom.com

  Twice Baked Chicken Stuffed Sweet Potatoes quantity

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  Instructions

  • Preheat the oven to 400 degrees F (205 degrees C) and line 2 baking sheets with parchment paper. Cook the sweet potatoes for one hour or until fork tender. Season the chicken breasts with salt and pepper and cook for 20-30 minutes or until internal temp reaches 165 degrees.
  • Once cool enough to handle, shred the chicken breasts and once the sweet potatoes are cool enough to handle, cut in half and scoop out the flesh, leaving behind a little bit of flesh so the skin stays intact.
  • In a food processor, combine the sweet potato, garlic, salt, water, lemon juice, and chicken. Process until mostly smooth.
  • Spoon the mixture back into the skins and bake for an additional 15 minutes. Garnish with green onions and enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  Serving Size
  One serving equals approximately two stuffed potato halves.

  More Flavor
  Add your choice of herbs and spices.

  Additional Toppings
  Top with cheese, vegan cheese, sour cream, or plain yogurt.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook75

  Passive0

  Total Time1 hour hour 40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium
  • 15 clove garlic minced
  • 2 1/2 teaspoon Kosher salt more or less to taste
  • 10 tablespoon water
  • 5 tablespoon fresh lemon juice to taste
  • 5 pound boneless skinless chicken breast baked and shredded
  • 10 stalk green onion chopped

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Forks, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, small spoon

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Calories: 466kcal | Carbohydrates: 29g | Protein: 72g | Fat: 7g | Cholesterol: 236mg | Sodium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 18996IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg

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  Jackfruit Carnitas Tacos

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  Rated 0 out of 5
  Up to 10 servings
  

  Jackfruit Carnitas Tacos

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 taco

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  These carnitas tacos are made from jackfruit seasoned with spices and served with guacamole and corn toritillas.

  Jackfruit Carnitas Tacos quantity

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

  Instructions

  • Preheat the oven to 450℉ (230℃) and line a baking sheet with parchment paper.
  • Heat the oil in a skillet over medium heat. Add the onion and cook for three to five minutes until softened.
  • Add the jackfruit and water, and simmer for ten minutes.
  • Add the tomato paste, coconut sugar, cumin, smoked paprika, and orange juice and simmer on low for ten minutes.
  • Pull apart the jackfruit with a fork.
  • Spread the jackfruit onto the prepared baking sheet and bake for 12 to 15 minutes, until crispy. Spread the guacamole over the tortillas, and top with the jackfruit, red onion, and cilantro.

  Notes

  Notes Leftovers Refrigerate in an airtight container for up to four days. Assemble the tacos just before enjoying. Serving Size One serving is equal to approximately two tacos. More Flavor Top with black beans, feta, and pickled onions.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 teaspoon extra virgin olive oil
  • 1/2 yellow onion medium, diced
  • 5 cup canned Jackfruit young, drained, rinsed, cored
  • 2/3 cup water
  • 4 teaspoon tomato paste
  • 2 1/2 tablespoon coconut sugar
  • 2 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/3 cup orange juice
  • 1/3 cup guacamole
  • 10 corn tortilla
  • 1/3 cup red onion diced
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat the filling in a saute pan over medium heat or in a 350 degree oven for 10 minutes.

  Nutrition

  Calories: 189kcal | Carbohydrates: 39g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 50mg | Potassium: 247mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 1mg

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  Black Bean Dip

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  Up to 10 servings
  

  Black Bean Dip

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  Recipe adapted from:

  Jennifer Segal

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 tablespoon

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This blended black bean dip starts with garlic, onion, and jalapenos sauteed in olive oil for extra flavor.

  https://www.onceuponachef.com/recipes/black-bean-dip.html

  Black Bean Dip quantity

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  https://www.onceuponachef.com/recipes/black-bean-dip.html

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown.
  • Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 tablespoon extra virgin olive oil
  • 2 yellow onion small, chopped
  • 5 clove garlic peeled and chopped into large chunks
  • 2 jalapeño pepper seeded and chopped, more or less to taste
  • 46.5 ounce canned black beans rinsed and drained
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon ground cumin
  • 3 tablespoon lime juice
  • 4 tablespoon water more or less depending on desired consistency
  • 1/3 cup fresh cilantro chopped

  Cooking Tools Required

  Blender, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 194kcal | Carbohydrates: 25g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 973mg | Potassium: 456mg | Fiber: 10g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg

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  Chicken Adobo (Pressure Cooker Version) with Rice

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  Rated 0 out of 5
  8 servings
  

  Chicken Adobo (Pressure Cooker Version) with Rice

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken thigh and 3/4 cup rice

  Dairy FreeEgg FreeGluten FreeNut Free

  Chicken is braised in a sweet soy-vinegar and garlic sauce to make this classic Philipino dish. Serve over white rice and add a vegetable for a complete meal.

  Chicken Adobo (Pressure Cooker Version) with Rice quantity

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

  Instructions

  • Cook the rice according to package directions.
  • White the rice is cooking, generously season the chicken thighs with salt and pepper. Turn pressure cooker to browning or high saute mode. Add the oil and once it's shimmering, add half the chicken pieces, browning on both sides, about 7 minutes total. Remove to a plate and brown the remaining chicken pieces.
  • Return all the chicken to the cooker and add the soy sauce, sugar, vinegar, garlic, bay leaf, and onion. Add 1 teaspoon salt and ½ teaspoon pepper to the pot.
  • Place lid on cooker and pressure cook on high for 8 minutes. When cycle is complete, quick release the pressure. Carefully unlock and remove lid. Remove the chicken pieces and cover to keep warm.
  • Turn the pressure cooker back to the browning or high saute setting. Let the sauce come to a boil and reduce to simmer or low saute mode. Cook sauce until dark brown and reduced, about 15 minutes. Remove the bay leaf.
  • Place the reserved chicken back into the pot to warm and coat with sauce. Transfer the chicken and sauce to a serving platter, sprinkle with green onions and serve with rice.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 2 cup medium grain white rice cooked according to package instructions
  • 8 bone-in chicken thigh
  • 1.5 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 2/3 cup soy sauce
  • ½ cup granulated sugar
  • ½ cup white vinegar
  • 8 clove garlic peeled and crushed
  • 1 bay leaf
  • 1 yellow onion large, sliced
  • 4 green onion sliced into rings

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Measuring cups and spoons, plate, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 591kcal | Carbohydrates: 54g | Protein: 29g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1632mg | Potassium: 441mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg | Phosphorus: 318mg

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  Sukiyaki

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  Rated 0 out of 5
  8 servings
  

  Sukiyaki

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeGluten Free

  This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

  Sukiyaki quantity

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

  Instructions

  • Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
  • Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
  • Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
  • Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
  • Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
  • Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
  • Taste broth and add additional konbu stock if desired for less salty broth.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
  • 16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
  • 5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
  • ½ head Napa cabbage cut crosswise into 1 ½ inch strips
  • 8 dried shiitake mushroom soaked in hot water
  • 1 bunch fresh spinach cut into 2 inch lengths
  • 2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)

  Optional:

  • 4 egg

  COOKING BROTH

  • 1 6-inch piece kelp or nori available at Asian market, or leave out
  • 1 ½ cup water
  • 1 cup soy sauce
  • 1 cup mirin
  • 4 tablespoon granulated sugar

  Cooking Tools Required

  12-inch skillet

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

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  Pasta e Fagioli Soup

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  Up to 10 servings
  

  Pasta e Fagioli Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is filled with fresh vegetables, pasta, and cannellini beans. Makes a great vegan/vegetarian main dish when made with vegetable stock. Note: Serving size is a main dish portion.

  Pasta e Fagioli Soup quantity

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  Instructions

  • Place the olive oil in a large pot set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
  • Add the celery and carrots, sautéing for two minutes. Add the garlic and the herbs and saute an additional minute.
  • Add the chicken (or vegetable) stock and drained tomatoes. Bring to a boil then turn down to a simmer, cover and cook until carrots are tender, about 5-6 minutes.
  • Add the drained beans and cook for 2 more minutes.
  • Remove from heat and stir in the parsley. Season with Kosher salt and freshly ground pepper.
  • Add pasta to soup bowls and ladle soup over pasta.
  • Garnish with freshly grated parmesan cheese if desired.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce ditalini pasta cooked according to package directions, al dente. Note: If refrigerating soup, store pasta separately until serving.
  • 4 tablespoon extra virgin olive oil
  • 2 yellow onion medium, chopped
  • 4 stalk celery chopped into ½ inch pieces
  • 2 carrot chopped into ¼ inch thick discs
  • 4 clove garlic chopped
  • 2 teaspoon Italian seasoning
  • 12 cup chicken stock or vegetable stock for vegan/vegetarian
  • 56 ounce canned whole peeled tomatoes drained, and chopped
  • 30 ounce canned cannellini beans rinsed and drained
  • 6 tablespoon Italian parsley chopped
  • 2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1 cup Parmesan cheese grated, optional, leave off for vegan

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on full power until heated through.

  Nutrition

  Calories: 462kcal | Carbohydrates: 72g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 1122mg | Potassium: 1180mg | Fiber: 8g | Sugar: 11g | Vitamin A: 2438IU | Vitamin C: 21mg | Calcium: 145mg | Iron: 6mg

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  Clean Diet Stuffed Mushrooms with Cashew Cream

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  Rated 5.00 out of 5
  Up to 10 servings
  

  Clean Diet Stuffed Mushrooms with Cashew Cream

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 20 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 mushroom

  Dairy FreeEgg FreeGluten FreeKetoPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These portobello mushrooms are stuffed with spinach, onions, and a creamy cashew sauce. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Clean Diet Stuffed Mushrooms with Cashew Cream quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F and line a baking sheet(s) with parchment paper.
  • Peel and stem each mushroom then rub each cap with avocado oil and sprinkle with salt and pepper.
  • Heat oil in a large sauté pan over medium heat and add the onion, cooking until soft, about 5 minutes. Add the spinach, nutmeg, salt and pepper. Sauté another minute until spinach is wilted. Drain off excess liquid.
  • To make the cashew cream, add all the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.
  • Add the cashew cream to the spinach mixture, mixing well to combine.
  • Fill each mushroom cap with the mixture and place on prepared baking sheet.
  • Bake for 25-30 minutes,

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 Portobello mushroom peeled and stemmed
  • 2 tablespoon avocado oil
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Spinach filling:

  • 1 tablespoon avocado oil
  • 1 onion large, finely chopped
  • 4 ounce fresh spinach chopped
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Cashew Cream:

  • 1 cup raw cashews
  • 1 cup hot water
  • 1 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon avocado oil

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 142kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 367mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

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