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  Malai Shrimp Curry with Jasmine Rice

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  Up to 10 servings
  

  Malai Shrimp Curry with Jasmine Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This Indian style curry is made with coconut milk, fresh herbs and spices, and is served over Jasmine rice.

  www.kaiafitfolsom.com

  Malai Shrimp Curry with Jasmine Rice quantity

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

  Instructions

  • Cook the rice according to package instructions and set aside.
  • In a food processor, add the tomatoes, chili pepper, and onion and process until finely ground into a paste.
  • Heat a large skillet over medium heat and add the oil. Once hot, pour in the tomato paste mixture and cook for about one to two minutes, stirring often.
  • Add the ginger, garlic, garam masala, coriander, and cumin and cook for another one to two minutes, until fragrant.
  • Pour in the coconut milk and add the salt and bring to a low boil. Reduce the heat to medium-low and simmer for three to five minutes. Add the shrimp and cook, stirring often until cooked through, about three to four minutes.
  • Divide the rice into bowls and add the shrimp mixture on top. Garnish with cilantro. Serve and enjoy!

  Notes

  Notes
  Leftovers
  Store in an airtight container in the fridge for up to two days.
  Serving Size
  One serving is about 1 1/2 cups shrimp and rice mixture.
  Less Spice
  Omit the chili pepper.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/3 cup Jasmine rice
  • 4 tomato roughly chopped
  • 1 green chili roughly chopped
  • 2 yellow onion small, roughly chopped
  • 6 teaspoon avocado oil
  • 2 teaspoon fresh ginger minced
  • 4 clove garlic minced
  • 4 teaspoon garam masala
  • 1 1/2 teaspoon ground coriander
  • 1 1/4 teaspoon ground cumin
  • 3 1/3 cup canned full-fat coconut milk
  • 1 1/2 teaspoon sea salt
  • 50 ounce raw shrimp peeled and deveined, tails removed
  • 8 tablespoon fresh cilantro chopped

  Cooking Tools Required

  12-inch skillet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 561kcal | Carbohydrates: 60g | Protein: 27g | Fat: 24g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1185mg | Potassium: 607mg | Fiber: 4g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 3mg

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  Charcuterie Board or Tray

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  Up to 10 servings
  

  Charcuterie Board or Tray

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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: 5 ounces

  Egg FreeRefined Sugar FreeSoy Free

  This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

  Charcuterie Board or Tray quantity

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  Instructions

  • Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

  Cook Times

  Active Prep35

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 ounce brie round
  • 8 ounce smoked gouda wedge
  • 8 ounce blue cheese wedge
  • 1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
  • 1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
  • 12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
  • 4 ounce fig jam small jar, with spoon
  • 1 ½ pound assorted cured meats
  • 12 ounce assorted crackers
  • 1 bunch red grape firm
  • 5 ounce dried apricot
  • 1 cup almonds

  Optional:

  • 1 bunch fresh rosemary for garnish

  Cooking Tools Required

  24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

  Nutrition

  Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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  Penne Pasta with Grilled Vegetables and Walnut Pesto

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  Up to 10 servings
  

  Penne Pasta with Grilled Vegetables and Walnut Pesto

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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: 7 ounces

  Egg FreeRefined Sugar FreeSoy FreeVegetarian

  This pasta dish is loaded with grilled fresh vegetables and tossed in a walnut pesto. A great choice for Summer entertaining, as it's delicious at room temperature.

  Penne Pasta with Grilled Vegetables and Walnut Pesto quantity

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  Instructions

  • Coat prepared vegetables with olive oil, then season with salt and pepper. Grill vegetables slices, whole asparagus, and whole tomatoes until desired doneness. Chop into 1-inch pieces and set aside.
  • To 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 medium bowl and mix in the cheeses. Mix in butter if using. If pesto is too thick add a bit more olive oil. Taste and correct for salt.
  • Put the desired amount of pesto in a large bowl (enough to accommodate all the pasta and vegetables, plus room for tossing). Add the cooked pasta, toss thoroughly, adding more pesto to taste. Add diced grilled vegetables, gently toss again. Adjust seasonings. Top with additional parmesan cheese if desired. Serve warm or at room temperature.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound penne pasta cooked al-dente
  • 2 each zucchini sliced lengthwise, about 3/8 inch thick
  • 1 each yellow squash sliced lengthwise, about 3/8 inch thick
  • 4 each tomato whole
  • 1 pound asparagus trimmed
  • 4 tablespoon extra virgin olive oil
  • 2 tablespoon Kosher salt for pasta water and pasta, more or less to taste

  For the food processor:

  • 1 cup fresh basil firmly packed
  • ¼ cup walnuts chopped
  • 2 clove garlic finely chopped
  • ¼ teaspoon Kosher salt more or less to taste
  • 1/3 cup extra virgin olive oil

  Mix in by hand:

  • ¼ cup parmesan cheese grated
  • 2 tablespoon pecorino Romano cheese grated

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Food Processor, Grill, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium heat until heated through, or in a saute pan over medium heat.

  Nutrition

  Calories: 325kcal | Carbohydrates: 36g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 114mg | Potassium: 220mg | Fiber: 3g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg | Phosphorus: 147mg

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  Cooked Shrimp

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  Rated 0 out of 5
  Up to 10 servings
  

  Cooked Shrimp

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

  Cooked Shrimp quantity

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  Instructions

  • In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

  Nutrition

  Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg

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  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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  Up to 10 servings
  

  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeVeganVegetarian

  Indulge in this amazing soup any time of the year for a creamy & satisfying taste that will hit the spot just right! Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Creamy Zucchini & Mushroom Soup with Fresh Microgreens & Thyme quantity

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  Instructions

  • Melt the butter in a medium pot and cook the onion and garlic until sauteed.
  • Add in your mushroom, thyme and bay leaves once sauteed and cook until fragrant.
  • Next, add in your zucchini and cook until cooked down some.
  • Add your vegetable stock and let simmer for about 5 minutes. (turn temperature down if boiling to a simmer)
  • Once the 5 minutes are up, add in your cream and mix well and let sit for another 5 minutes.
  • When ready, remove the bay leaves and thyme sprigs. You can peel the thyme leaves off the stem and keep them in the pot if you’d like to add extra flavor.
  • Take out your immersion blender or your regular blender and blend until the soup is pureed to your liking. If it seems too thick you can add a bit more stock in or water. If too thin, add in cornstarch or flour to thicken it.
  • When all is set and ready to eat, place your soup in a bowl and serve with your favorite microgreen garnish on top, bread on the side, salt and pepper to taste and enjoy! (I love to add Braggs Amino Acids into my soups for an extra kick as well)

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each onion medium, chopped
  • 4 clove garlic chopped
  • 2 pound mixed mushrooms chopped
  • 2 each zucchini medium, chopped
  • 4 sprig fresh thyme or 1 tbsp if dried thyme
  • 4 each bay leaf
  • 8 cup vegetable stock or chicken stock
  • 2 tablespoon vegan butter regular butter or oil
  • 2 cup coconut cream or heavy cream
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional for serving:

  • Microgreens
  • Bread

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 233kcal | Carbohydrates: 16g | Protein: 5g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 1250mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 608IU | Vitamin C: 11mg | Calcium: 23mg | Iron: 2mg

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  Mediterranean Buddha Bowl

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  Rated 0 out of 5
  Up to 10 servings
  

  Mediterranean Buddha Bowl

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

  Mediterranean Buddha Bowl quantity

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  Instructions

  • Preheat oven to 400ºF/205ºC.
  • Prepare the quinoa according to directions and set aside.
  • While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
  • In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
  • In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the bowls:

  • 2 cup quinoa uncooked
  • 16 ounce medium firm tofu 1 large block, drained and chopped
  • 6 teaspoon extra virgin olive oil for coating the tofu
  • 2 head red leaf lettuce chopped
  • 30 ounce canned chickpeas drained
  • 2 cucumber chopped
  • 2 red bell pepper chopped
  • 1 red onion finely chopped
  • 1 cup hummus
  • 1 cup Kalamata olive pitted

  For the dressing:

  • 1/2 cup extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 1 lemon juiced
  • 1 teaspoon dry oregano
  • ¼ teaspoon dry thyme
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

  Nutrition

  Calories: 504kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 671mg | Fiber: 13g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 6mg

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  Vegan Coconut Curry

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegan Coconut Curry

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

  Vegan Coconut Curry quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
  • While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
  • After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
  • Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
  • Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
  • After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
  • Serve curry over cauliflower rice.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the curry:

  • 2 tablespoon extra virgin olive oil
  • 2 yellow onion small chopped
  • 6 clove garlic minced
  • 2 teaspoon fresh ginger grated
  • 2 tablespoon curry powder
  • 2 teaspoon sea salt
  • 16 ounce butternut squash chopped
  • 2 red bell pepper chopped
  • 2 carrot peeled and sliced
  • 2 red Thai chile thinly sliced (optional)
  • 27 ounce canned full-fat coconut milk
  • 12 ounce cauliflower cut into florets
  • 4 lime 1/2 juiced, rest cut into wedges for serving
  • 15 ounce kale ribs removed and sliced thin
  • 9 ounce frozen green peas
  • 9 ounce frozen corn kernels
  • freshly ground black pepper

  Cauliflower Rice

  • 2 tablespoon coconut oil
  • 15 ounce cauliflower head
  • 1 bunch fresh basil organic if possible, chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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  Kitchen Sink Kale Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Kitchen Sink Kale Salad

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.

  Kitchen Sink Kale Salad quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
  • Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
  • While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
  • In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Quinoa:

  • 2 teaspoon extra virgin olive oil
  • 1 1/2 cup quinoa rinsed
  • 3 cup water

  Dressing:

  • 2/3 cup tahini
  • 6 tablespoon fresh lemon juice
  • 2 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1/2 cup water

  Salad:

  • 12 ounce kale chopped
  • 11 ounce cherry tomato halved
  • 4 carrot large, chopped
  • 2 orange bell pepper chopped
  • 2 Granny Smith apple chopped
  • 2 avocado chopped
  • 3 ounce hemp hearts

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk

  Nutrition

  Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

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  Clean Diet Bagel

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  Rated 0 out of 5
  8 servings
  

  Clean Diet Bagel

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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: 1 bagel

  Gluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Bagels made with oat flour have more protein and fiber than bagels made with refined wheat flour, just make sure you're using certified gluten-free oat flour or oats for a true gluten-free option. Note: Gluten-free oats may not be safe for everyone with Celiac disease, so please check with your doctor first.

  Clean Diet Bagel quantity

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  Ingredients Scale

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

  Instructions

  • Preheat your oven to 375. Line a baking sheet with parchment paper.
  • In a medium bowl whisk together the oat flour, baking powder and salt. Add the yogurt, whole egg and mix with a fork or spatula until well combined.
  • Lightly dust oat flour on a work surface and remove dough from the bowl for about 15-20 turns. It may be a little sticky still but most pulls away from your hands easily.
  • Divide the dough into 8 equal balls. Roll each ball into long ropes and join the ends to form bagels.
  • Top with egg white wash and sprinkle the top with seasoning. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before cutting.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Whisk together:

  • 3 cup oat flour plus more for the work surface, OR make by using rolled oats put into a blender or food processor and processed for 1 minute
  • 4 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt

  Mix in:

  • 2 cup 2% Greek yogurt (not regular yogurt)
  • 2 egg whole
  • 2 egg white (to brush on the bagel before baking)

  Optional toppings (total of 2 teaspoon):

  • everything bagel seasoning
  • sesame seeds
  • poppy seeds

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, parchment paper, Pastry brush, Spatula, Whisk

  Reheating/Serving Instructions

  Keeps fresh on the counter for 1 day. For longer storage wrap tightly with plastic wrap and freeze.

  Nutrition

  Calories: 202kcal | Carbohydrates: 30g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 685mg | Potassium: 195mg | Fiber: 3g | Sugar: 1g | Vitamin A: 59IU | Calcium: 149mg | Iron: 2mg

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  Giant Chocolate Chip Cookie

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  Rated 0 out of 5
  12 servings
  

  Giant Chocolate Chip Cookie

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/12 cookie

  Egg FreeGluten FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious cookie serves up like a pie!

  Giant Chocolate Chip Cookie quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F. Grease a round baking pan with coconut oil, and line the bottom with a circle of parchment paper.
  • In a bowl, sift together the almond flour, baking powder, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix
  • Stir in the chocolate chips by hand, using a spoon.
  • Transfer the cookie dough to the pan/skillet and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides)
  • Bake for 22-25 minutes or until puffed and lightly browned on top. Let it cool. Cover and store at room temperature for 2-3 days or in the refrigerator for 5 days.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1 pinch Kosher salt
  • 1/4 cup coconut oil
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chip (85% cocoa)

  Cooking Tools Required

  9-inch round baking pan, Flour sifter, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 16mg | Fiber: 2g | Sugar: 8g | Calcium: 66mg | Iron: 1mg

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  Flourless Chocolate Chip Cookies

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  12 servings
  

  Flourless Chocolate Chip Cookies

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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: 1 cookie

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

  Flourless Chocolate Chip Cookies quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350° F.
  • In a bowl, mix together the almond flour, baking soda, and salt.
  • Add the coconut oil, maple syrup, and vanilla extract, and mix.
  • Stir in the chocolate chips by hand, using a spoon
  • Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
  • Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook11

  Passive0

  Total Time26 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  Mix together:

  • 1 cup almond flour
  • ½ teaspoon baking soda

  Add:

  • 1 pinch Kosher salt
  • 1/8 cup coconut oil
  • 2 tablespoon pure maple syrup
  • 1 teaspoon pure vanilla extract

  Stir in:

  • 1/4 cup semi-sweet chocolate chips (85% cocoa)

  Cooking Tools Required

  Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Reheating/Serving Instructions

  Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

  Nutrition

  Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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  Clean Diet Moist Apple Cake

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  Rated 2.00 out of 5
  16 servings
  

  Clean Diet Moist Apple Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 2.5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free apple loaf cake would make a great quick breakfast, snack, or dessert!

  Clean Diet Moist Apple Cake quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F.
  • Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • In a bowl, using a hand blender or stand mixer, beat maple syrup and eggs on high speed.
  • Reduce the speed to medium and blend in almond flour, baking powder, shredded coconut, apple juice, coconut oil, and applesauce.
  • Pour mixture into prepared loaf pan. Bake for 35 minutes. Let cool completely before unmolding.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  • 1/2 teaspoon coconut oil for greasing the loaf pan

  Beat together:

  • 3 egg large
  • 1/2 cup maple syrup

  Blend in:

  • 2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup apple juice
  • 1/3 cup coconut oil melted
  • 2 tablespoon applesauce unsweetened

  Cooking Tools Required

  8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 175kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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  Veggie Curry

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  Rated 0 out of 5
  6 servings
  

  Veggie Curry

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This vegetable curry can be adjusted to your taste either spicy or mild. Please check curry for potential allergic ingredients and/or vegetarian compatibility.

  Veggie Curry quantity

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  Ingredients Scale

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

  Instructions

  • Combine the coconut milk, yellow curry paste, and rice vinegar in a small blender. Blend until completely smooth. Set aside until ready to use
  • Add the oil, yellow onion, carrot, green beans, potato and cauliflower to a large nonstick skillet or wok. Cover, and heat to medium-high. Cook, stirring occasionally, for 12 to 15 minutes.
  • Remove the cover and continue cooking, stirring occasionally, until onion and cauliflower begin to brown, about 8 minutes.
  • Pour the coconut milk curry mixture into the skillet and continue cooking until much of the liquid has evaporated, about 3 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook23

  Hands-Off Cook0

  Passive0

  Total Time43 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 14 ounce canned lite coconut milk
  • 3 tablespoon yellow curry paste more or less to taste
  • 1/4 cup rice vinegar
  • 4 ounce green bean trimmed and chopped
  • 2 Yukon Gold potato peeled and chopped
  • 3 tablespoon coconut oil or avocado oil
  • 1 yellow onion finely chopped
  • 2 carrot chopped
  • 1 head cauliflower medium, chopped into florets
  • 1 teaspoon sea salt more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 215kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 11g | Sodium: 491mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4710IU | Vitamin C: 63mg | Calcium: 57mg | Iron: 1mg

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  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Up to 10 servings
  

  Roasted Garlic Spaghetti Squash Lasagna Boats

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Gluten FreeNut Free

  Taking the classic lasagna and making it with these cute (cheesy) Roasted Garlic Spaghetti Squash Lasagna Boats. Seasonal spaghetti squash stuffed with a spicy chicken, tomato-based ragu sauce, and creamy cheesy béchamel sauce made with fresh ricotta and provolone cheeses. It’s all baked together until the sauce is bubbling hot and the cheese is melted and perfect. Important Note: This recipe requires (4) 9x13 inch baking pans for 10 servings.

  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

  Roasted Garlic Spaghetti Squash Lasagna Boats quantity

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  https://www.halfbakedharvest.com/roasted-garlic-spaghetti-squash-lasagna-boats/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.
  • To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken sausage and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.
  • Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3-6 minutes, depending on number of squash. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard.
  • In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1/2 of the fontina cheese and 1/2 of the provolone cheese.
  • Place the squash in the baking dish(s) and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining provolone cheese. Cover the squash loosely with foil.
  • Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK.
  • Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme and sage.

  Notes

  If You Don't Own a Microwave: Simply slice the squash in half, scrape out the seeds and place cut side down on a baking sheet. Pre-roast your squash for 15 minutes to start the cooking process, then continue the recipe as directed.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil plus more for drizzling
  • 2 head garlic
  • 1 1/2 pound ground spicy Italian chicken sausage or ground chicken
  • 2 yellow onion small, chopped
  • 56 ounce canned crushed San Marzano tomato about 2 large cans
  • 2 cup water
  • 2 bay leaf
  • 2 teaspoon dry oregano
  • 4 spaghetti squash medium squashes, halved and seeds removed
  • 1 cup whole milk or heavy cream
  • 1/2 cup ricotta cheese
  • 1 cup fresh basil chopped
  • 1/4 teaspoon ground nutmeg
  • 3 cup fontina cheese shredded, or shredded mozzarella cheese
  • 2 cup provolone cheese shredded
  • 1 tablespoon Kosher salt or to taste
  • 1 teaspoon freshly ground black pepper preferably freshly cracked
  • 4 teaspoon fresh thyme for serving (optional)

  Cooking Tools Required

  Baking Pan, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet

  Nutrition

  Calories: 530kcal | Carbohydrates: 25g | Protein: 33g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 121mg | Sodium: 2185mg | Potassium: 699mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1502IU | Vitamin C: 22mg | Calcium: 568mg | Iron: 4mg

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Vegan Smoked Split Pea Soup

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  Up to 10 servings
  

  Vegan Smoked Split Pea Soup

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  Recipe adapted from:

  Donna Giamo

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Silky, smokey, rich and delicious vegan smoked split pea soup. Pressure cooker speed with no soaking needed.

  Vegan Smoked Split Pea Soup quantity

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  Ingredients Scale

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

  Instructions

  • Rinse and pat dry thyme with paper towels, set aside.
  • Wash, peel and rough chop carrots, onion and potatoes.
  • Peel and crush garlic.
  • Heat 1 tablespoon olive oil in sauté pan low/medium heat or instant pot on sauté setting.
  • Add all vegetables, including garlic and sauté 4-7 minutes until fragrant.
  • Stir in the rinsed split peas.
  • Stir in vegetable broth.
  • Carefully seal pressure cooker and cook on high for 20 minutes.
  • Carefully release pressure and remove the lid when the pressure cooker valve has fully released.
  • Add in salt, pepper, paprika and cayenne.
  • Immersion blend until silky smooth.
  • Strip 3 tablespoons thyme leaves from stems. Finely chop thyme leaves, should produce 2 tablespoons.
  • Stir in thyme leaves and taste to see if additional salt or paprika is needed.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 10 cup vegetable broth
  • 2 cup split peas
  • 2 yukon gold potato
  • 3 carrot
  • 1 yellow onion
  • 3 tablespoon fresh thyme
  • 3 clove garlic
  • 2 teaspoon kosher salt
  • 2 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf

  Cooking Tools Required

  Cutting board, Electric Pressure Cooker, Fine-Mesh Strainer, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Reheat stovetop until fully heated through.

  Nutrition

  Calories: 202kcal | Carbohydrates: 37g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 1427mg | Potassium: 630mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3934IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 3mg

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  Chraime Moroccan Tofu Patties

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  Up to 10 servings
  

  Chraime Moroccan Tofu Patties

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  Recipe adapted from:

  Liat Sheerit

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1-2 patties

  Dairy FreeEgg FreeNut FreePaleoVeganVegetarianWhole 30

  Chraime Moroccan Tofu Patties quantity

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

  Instructions

  • In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
  • While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
  • In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
  • Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
  • In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
  • When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
  • Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
  • Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
  • Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
  • Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
  • Optional step - broil in the oven the patties for a few minutes.
  • Serve with chopped cilantro and slices of challah.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook45

  Passive15

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PATTIES

  • 1 pound firm tofu but not extra firm
  • ¼ cup avocado oil for frying the onion
  • 1 onion large, diced
  • 5 tablespoon semolina flour
  • ½ lemon juiced
  • 1 bunch fresh cilantro chopped
  • 3 clove garlic crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon Kosher salt
  • avocado oil cooking spray

  FOR THE SAUCE

  • ¼ cup avocado oil
  • 1 red bell pepper seeded and cut into thin slices
  • 2 tomato large tomatoes, cut into large cubes
  • 28 ounce canned crushed tomatoes
  • 1 tablespoon smoked paprika
  • 1 tablespoon sweet paprika
  • 1 teaspoon spicy paprika
  • 1 teaspoon agave or sugar
  • 1 teaspoon Kosher salt
  • 1 lemon thick slice
  • 5 clove garlic thinly sliced
  • 3 clove garlic minced
  • ½ bunch fresh cilantro chopped
  • 3 tablespoon fresh cilantro chopped, or parsley
  • ½ cup water or more as needed

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

  Nutrition

  Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

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  Vegan Onions, Mushrooms and Cashews Pate

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  Up to 10 servings
  

  Vegan Onions, Mushrooms and Cashews Pate

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  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.

  https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

  Vegan Onions, Mushrooms and Cashews Pate quantity

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  https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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

  Instructions

  • Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
  • Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
  • Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
  • Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
  • Transfer to a serving bowl, and cool to room temperature before serving.
  • Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

  Cook Times

  Active Prep5

  Hands-On Cook12

  Hands-Off Cook5

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 ½ cup onion for 10 servings use 1 large onion, chopped
  • 8 ounce white mushroom white or cremini (aka baby bella) mushrooms
  • ¾ cup cashews toasted
  • 1 tablespoon fresh lemon juice or to taste
  • ½ teaspoon Kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper

  FOR GARNISH

  • paprika
  • Italian parsley Finely minced

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

  Nutrition

  Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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  Juicy Fish Patties Cutlets

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  Rated 0 out of 5
  Up to 10 servings
  

  Juicy Fish Patties Cutlets

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  Recipe adapted from:

  Dorit Fridman

  Rated 3 out of 5 based on 3 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: About 2 cutlets

  Dairy FreeReduced FatSoy Free

  Juicy and delicious. A great alternative to processed store bought frozen fish sticks.

  Juicy Fish Patties Cutlets quantity

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  Ingredients Scale

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

  Instructions

  • Squeeze fish fillets of liquids
  • Chop fish fillets in blender with the garlic and parsley
  • Add the rest of the ingredients to the mix (if the mix is too soft add more bread crumbs)
  • Refrigerate to chill for 20 minutes
  • Roll balls to a flat patty (not too flat) or cutlets
  • Fry in deep oil or bake in a pre-heated oven (450 F) for 10 min or until golden and turn over until golden on both sides

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive20

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound white fish fillet cod, tilapia etc
  • 3 onion pureed and squeezed of liquids
  • 1 clove garlic chopped
  • ½ bunch Italian parsley finely chopped
  • ¾ cup plain breadcrumbs
  • ¼ cup water
  • ½ teaspoon baking soda
  • 3 egg
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Air fryer, Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Skillet, Tongs

  Reheating/Serving Instructions

  serve warm or room temp as main dish or appetizer with sauce

  Nutrition

  Calories: 153kcal | Carbohydrates: 9g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 192mg | Potassium: 372mg | Fiber: 1g | Sugar: 2g | Vitamin A: 311IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

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  Lemon Herb Quinoa

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  Rated 0 out of 5
  Up to 10 servings
  
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  Lemon Herb Quinoa

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  My family is turning to quinoa more and more these days. It's a super grain that's packed with protein and vitamins. Plus, it can be paired with any kind of the main course.

  Lemon Herb Quinoa quantity

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

  Instructions

  • In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.
  • Remove from the heat. Add the basil, cilantro, mint, lemon zest and remaining salt; fluff with a fork.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 cup water
  • 3 cup quinoa rinsed
  • 1 tablespoon Kosher salt divided
  • 3 tablespoon fresh basil minced
  • 3 tablespoon fresh cilantro minced
  • 2 tablespoon fresh mint minced
  • 1 lemon zested and juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 188kcal | Carbohydrates: 33g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 287mg | Fiber: 4g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

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  Sautéed Peas and Mushrooms

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  Up to 10 servings
  

  Sautéed Peas and Mushrooms

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  Recipe adapted from:

  Marisa Franca

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4-5 ounces

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVegetarian

  A traditional Italian combination of sweet peas, onions, garlic and mushrooms, is a great side dish year round!

  Sautéed Peas and Mushrooms quantity

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  Ingredients Scale

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

  Instructions

  • Heat olive oil and butter in a large lidded skillet (or large saucepan or Dutch oven) over medium heat. Saute onion and garlic until onion is translucent. Be careful not to burn the garlic. Add the sliced mushrooms and continue to saute until the mushrooms release some of their liquid and they start to lightly brown and become fragrant. Add the broth, peas, Italian seasoning, salt and pepper.
  • Cover the pan with lid and cook until peas are tender, about 5 minutes. Serve immediately or keep warm on very low heat until ready to serve.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1.5 each onion sliced
  • 4 clove garlic minced
  • 32 ounce frozen green peas
  • 8 ounce baby bella mushroom sliced
  • 1 cup vegetable broth
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Kosher salt
  • 0.5 teaspoon freshly ground black pepper adjust seasoning as needed

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 136kcal | Carbohydrates: 16g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 334mg | Potassium: 356mg | Fiber: 6g | Sugar: 6g | Vitamin A: 783IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg

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