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  Pesto Chicken Stuffed Sweet Potatoes

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  Up to 10 servings
  

  Pesto Chicken Stuffed Sweet Potatoes

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 sweet potato

  Dairy FreeEgg FreeReduced Fat

  This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.

  www.kaiafitfolsom.com

  Pesto Chicken Stuffed Sweet Potatoes quantity

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  www.kaiafitfolsom.com

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

  Instructions

  • Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
  • Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
  • While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
  • Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
  • Stuff each sweet potato with the shredded chicken. Enjoy!

  Notes

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

  Serving Size
  One serving equals one stuffed sweet potato.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2/3 cup cashews
  • 10 each small sweet potato
  • 20 ounce boneless skinless chicken breast
  • 2 1/2 cup baby spinach
  • 3/4 cup fresh basil
  • 3 clove garlic minced
  • 3 teaspoon extra virgin olive oil extra virgin
  • 2 teaspoon sea salt
  • 2/3 cup nutritional yeast

  Cooking Tools Required

  Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 15 minutes or until heated through, or in the microwave on medium power.

  Nutrition

  Calories: 332kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Potassium: 1138mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32878IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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  Artichoke Dip with Spinach and Yogurt

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

  Artichoke Dip with Spinach and Yogurt

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  Recipe adapted from:

  Stephanie Kay

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 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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  Shop FSA/HSA eligible dishes when qualified

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbPostpartumReduced FatRefined Sugar FreeSoy FreeVegetarian

  This artichoke dip can be served hot or cold, and is packed full of protein, fibre and veggies.

  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

  Artichoke Dip with Spinach and Yogurt quantity

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  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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  Instructions

  • Blanch spinach and squeeze out any excess liquid, then chop.

  For a cold dip:

  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
  • Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

  For a warm dip:

  • Preheat oven to 350°F.
  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
  • Transfer to the oven and bake for 10-12 minutes until bubbling.
  • Allow artichoke dip to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
  • 14 ounce canned artichoke heart drained and finely chopped
  • 1 cup plain Greek yogurt
  • 2 clove garlic grated
  • 1 cup grated parmesan cheese
  • 1/4 cup Italian parsley finely chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Eat chilled or heat in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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  Asian Inspired Cabbage Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Asian Inspired Cabbage Salad

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

  Asian Inspired Cabbage Salad quantity

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  Instructions

  • Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 head green cabbage large, cut into thin strips, 2-3 inches long
  • 1/4 head purple cabbage cut into thin strips, 2-3 inches long
  • 3 stalk green onion sliced
  • 1 carrot large, julienne
  • 2 tablespoon sesame seeds
  • 1 tablespoon black sesame seeds

  For the dressing:

  • 6 tablespoon extra virgin olive oil
  • 2 teaspoon sesame oil
  • 4 teaspoon rice vinegar
  • 2 teaspoon soy sauce
  • 1 1/2 teaspoon Kosher salt divided, more or less to taste

  Optional:

  • 1 teaspoon pomegranate extract

  Cooking Tools Required

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

  Nutrition

  Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

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  Pancit Canton (Filipino Stir-Fried Noodles)

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  6 servings
  

  Pancit Canton (Filipino Stir-Fried Noodles)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeNut Free

  This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

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

  Instructions

  • Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.

    Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
  • Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
  • Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
  • 1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
  • 4 tablespoon avocado oil
  • 4 clove garlic chopped
  • 1/2 red bell pepper julienne
  • 1/2 cup mushroom sliced
  • 1 carrot julienne
  • 1 cup green cabbage chopped
  • 3 stalk green onion cut into 1-inch pieces
  • 1 yellow onion large, cut into slivers
  • 4 cup chicken broth more or less as needed
  • 2 tablespoon soy sauce or to taste
  • 2 tablespoon oystser sauce or to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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  Blueberry Lemon Buttermilk Loaf

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  Rated 0 out of 5
  Up to 10 servings
  

  Blueberry Lemon Buttermilk Loaf

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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: One 3/4 inch slice

  Nut FreeVegetarian

  This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

  Blueberry Lemon Buttermilk Loaf quantity

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  Instructions

  • Preheat oven to 350 degrees and line a loaf pan with parchment paper.
  • Whisk together the dry ingredients and set aside.
  • In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
  • Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
  • Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
  • To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

  Notes

  Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 2/3 cup all-purpose flour
  • 1/2 teaspoon Kosher salt Diamond Crystal recommended
  • 2 teaspoon baking powder
  • 1 cup sugar
  • 1 lemon large, zested and juiced
  • 3/4 cup buttermilk
  • 1/2 cup avocado oil
  • 2 egg
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh blueberries or frozen

  Optional lemon glaze:

  • 1 cup confectioners sugar
  • 1-2 tablespoon fresh lemon juice

  Cooking Tools Required

  8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

  Nutrition

  Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

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  Smothered Pork Chops

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  Rated 0 out of 5
  Up to 10 servings
  

  Smothered Pork Chops

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounce

  Dairy FreeEgg FreeSoy Free

  Pan fried pork chops smothered in sauteed onions and mushrooms

  Smothered Pork Chops quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven 375 degrees.
  • Mix flour with salt and pepper in large bowl
  • Lightly coat pork chops in flour
  • Heat large skillet with butter and olive oil
  • Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
  • Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
  • Add chicken stock and thyme sprigs
  • Simmer for 5 minutes
  • Season with salt and pepper
  • Pour onions, mushrooms and sauce over pork chops
  • Bake uncovered for 25 minutes at 375 degrees

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 2 1/2 pound boneless pork loin chop 1 chop per serving
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon butter
  • 2 tablespoon extra virgin olive oil
  • 8 ounce cremini mushroom sliced
  • 1 yellow onion large, sliced
  • 2 tablespoon garlic chopped
  • 1/2 cup chicken stock
  • 2 sprig fresh thyme

  Cooking Tools Required

  12-inch nonstick skillet, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat one serving at a time in the microwave for 90 seconds

  Nutrition

  Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 154mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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  Goan Chickpea Curry

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  Rated 0 out of 5
  Up to 10 servings
  

  Goan Chickpea Curry

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

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

  Goan Chickpea Curry quantity

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

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  Instructions

  • Heat a skillet over medium heat. Toast the coriander and cumin seeds until fragrant, about one minute. Remove from heat.
  • Using a mortar and pestle or small food processor, crush the coriander and cumin along with the ginger, salt, paprika, and turmeric into a paste. Set aside.
  • Heat the oil in the same skillet over medium heat. Cook the onion for five minutes, then stir in the spice paste for another minute. Add the tomato and cook until soft, about two minutes.
  • Stir in the tamarind, coconut milk, and chickpeas. Bring to a gentle simmer and season with more salt if needed. Divide into bowls and enjoy!

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 teaspoon coriander seeds
  • 2 1/2 teaspoon cumin seeds
  • 8 teaspoon fresh ginger minced
  • 1 1/2 teaspoon sea salt more or less to taste
  • 1 1/2 teaspoon paprika
  • 1 1/2 teaspoon ground turmeric
  • 3 1/2 teaspoon coconut oil
  • 2 yellow onion large, diced
  • 3 tomato small, diced
  • 5 teaspoon tamarind paste
  • 30 ounce canned full-fat coconut milk
  • 45 ounce canned chickpeas rinsed and drained

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 448kcal | Carbohydrates: 47g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 376mg | Potassium: 779mg | Fiber: 13g | Sugar: 12g | Vitamin A: 497IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 6mg

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  Tofu & Cauliflower Fried Rice

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  Up to 10 servings
  

  Tofu & Cauliflower Fried Rice

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

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

  Tofu & Cauliflower Fried Rice quantity

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

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  Instructions

  • Cook the rice according to package directions.
  • Meanwhile, add the tofu to a bowl with 1/4 of the tamari sauce and the rice vinegar. Stir to combine and ensure the tofu is well coated.
  • Heat the sesame oil over medium heat. Add the seasoned tofu and cook for five to six minutes or until browned. Transfer to a plate or bowl and set aside.
  • To the same pan add the carrots, edamame, and water. Cover with a lid and steam for about five minutes until the carrots are just tender.
  • Add the garlic and half of the green onion and stir to combine then add the remaining tamari and sriracha. Stir well and ensure the tamari is bubbling before adding the cauliflower rice, cooked brown rice, and tofu to the pan. Stir to combine and continue to cook for two to three minutes or until the cauliflower rice is tender.
  • Stir in the remaining green onions. Season with additional tamari or salt if needed.
  • Divide between plates or bowls and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup brown rice cooked according to package directions
  • 32 ounce medium firm tofu extra-firm, pressed then crumbled into pieces
  • 10 tablespoon tamari sauce divided
  • 15 teaspoon rice vinegar
  • 8 teaspoon sesame oil
  • 5 carrot medium, peeled and chopped
  • 2 1/2 cup frozen edamame thawed and shelled
  • 1 1/2 cup water
  • 10 clove garlic minced
  • 15 stalk green onion sliced, divided
  • 8 teaspoon Sriracha sauce
  • 5 cup frozen riced cauliflower fresh

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 332kcal | Carbohydrates: 49g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1146mg | Potassium: 569mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5280IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

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  Roasted Vegetable Buddha Bowl

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  Rated 0 out of 5
  Up to 10 servings
  

  Roasted Vegetable Buddha Bowl

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  Quinoa, walnuts, and dried cranberries form the base of this bowl, which is then topped with tofu Brussels sprouts and bell pepper. And to finish it off, a drizzle of lemony Dijon vinaigrette!

  Roasted Vegetable Buddha Bowl quantity

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  Instructions

  • Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper. In a large bowl, combine the tofu, Brussels sprouts, pepper and red onion.
  • Pour olive oil over them, along with the vinegar, maple syrup, and salt and pepper. Toss to fully coat the veggies, and then arrange on the baking sheet, spreading evenly. Roast until the edges of the veggies are browned (about 30 to 40 minutes), flipping once during cooking.
  • Meanwhile cook the quinoa according to package directions. Place the cooked quinoa in a small bowl. To make the dressing, in a small bowl, whisk together the olive oil, lemon juice and mustard. Pour half the dressing over the quinoa.
  • To toast the walnuts, simply add walnuts to a pan over medium heat for about 5 minutes. Stir often so they don’t burn. Stir walnuts and cranberries into the quinoa, stirring well to combine.
  • To assemble, divide the quinoa among bowls and top with vegetable mixture, then any remaining dressing.

  Cook Times

  Active Prep20

  Hands-On Cook10

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For roasting:

  • 36 ounce medium firm tofu drained and chopped
  • 3 pound Brussels sprouts cut in half
  • 3 yellow bell pepper seeded and diced
  • 3 red onion small, sliced
  • 6 tablespoon extra virgin olive oil
  • 4½ tablespoon balsamic vinegar
  • 3 teaspoon pure maple syrup
  • 3 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the salad:

  • 3 cup quinoa rinsed
  • 1 cup walnuts
  • 1 cup dried cranberries
  • 3 teaspoon sea salt more or less to taste
  • 1 teaspoon freshly ground black pepper more or less to taste

  For the dressing:

  • 3 tablespoon extra virgin olive oil
  • 6 tablespoon fresh lemon juice
  • 1½ teaspoon Dijon mustard

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in microwave or sauté pan over medium heat until heated through.

  Nutrition

  Calories: 595kcal | Carbohydrates: 68g | Protein: 24g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Sodium: 1449mg | Potassium: 1026mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1111IU | Vitamin C: 187mg | Calcium: 241mg | Iron: 6mg

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  Asian Chicken-less Salad

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  Asian Chicken-less Salad

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

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  Serving Size: 2 cups

  Dairy FreeEgg FreeLower CarbRefined Sugar FreeVeganVegetarian

  This vegan and vegetarian version of Chinese chicken salad uses tofu, spinach, and grated carrots. It's then topped with a soy sesame dressing.

  Asian Chicken-less Salad quantity

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  Ingredients Scale

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

  Instructions

  • Mix all veggies and tofu, add dressing, and season to taste.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce spinach chopped
  • 2 carrot large, grated
  • 1/2 cup sliced almonds
  • 1 red onion diced
  • 3 clove garlic minced
  • 16 ounce firm tofu cubed
  • 3 teaspoon sesame seeds
  • 3 tablespoon tamari sauce or low-sodium soy sauce
  • 3 tablespoon sesame oil
  • pinch sea salt
  • pinch freshly ground black pepper

  Cooking Tools Required

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

  Nutrition

  Calories: 138kcal | Carbohydrates: 6g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 326mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3634IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg

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  Sticky Sesame Cauliflower

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  Sticky Sesame Cauliflower

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVegetarian

  Note: Requires 2 baking sheets for 6-10 servings.

  Sticky Sesame Cauliflower quantity

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

  Instructions

  • Preheat your oven to 450 F. Line baking sheet with parchment paper. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes.
  • Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
  • While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
  • Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head cauliflower large, chopped (about 12 cups)
  • 2/3 cup low-sodium soy sauce
  • 1/2 cup pure maple syrup honey or agave
  • 1/2 cup rice vinegar
  • 4 clove garlic minced
  • 3 teaspoon toasted sesame oil
  • 1 teaspoon ground ginger
  • 3 tablespoon cornstarch or arrowroot
  • 1/2 cup water

  For garnish:

  • 1 tablespoon sesame seeds
  • 3 stalk green onion sliced

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 432mg | Fiber: 3g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 1mg

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  One Pan Italian Roasted Tofu and Vegetable Dinner

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  6 servings
  

  One Pan Italian Roasted Tofu and Vegetable Dinner

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.

  One Pan Italian Roasted Tofu and Vegetable Dinner quantity

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

  Instructions

  • Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
  • In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
  • Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
  • On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
  • In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
  • Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
  • Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  Marinade:

  • 2 teaspoon dried basil
  • 2 teaspoon dry thyme
  • 2 teaspoon dry oregano
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • 6 tablespoon extra virgin olive oil
  • 1 lemon juiced

  For roasting:

  • 24 ounce extra-firm tofu drained and chopped
  • 2 tablespoon extra virgin olive oil for the tofu
  • 1 head cauliflower chopped
  • 3 carrot peeled, sliced lengthwise, then chopped in thirds
  • 28 ounce canned chickpeas drained and rinsed
  • 1 pound asparagus ends trimmed and cut into thirds
  • 1 yellow onion medium, sliced
  • 1 yellow bell pepper sliced
  • 2 pint cherry tomato
  • 1 teaspoon sea salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Can Opener, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in 350 degree oven until heated through.

  Nutrition

  Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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  Eat the Rainbow Nori Wraps

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  Eat the Rainbow Nori Wraps

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  Recipe adapted from:

  121 Tribe Wellness Programs

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  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Eat the Rainbow Nori Wraps quantity

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  Instructions

  • Clean veggies and fruits and cut them in slices. Same with the tempeh.
  • Mix lime juice, tamari and chili into a small bowl.
  • Lay nori sheet on a flat surface, place about a handful of all raw ingredients on top and loosely roll the nori in a cone. These do not need to be tight like sushi.
  • Serve together with the sauce.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 11 ounce carrot
  • 18 ounce cucumber
  • 8 ounce purple cabbage
  • 5 1/2 ounce enoki mushroom
  • 20 ounce tempeh
  • 1 1/4 cup fresh mint
  • 2 ounce baby spinach
  • 3 1/2 ounce sprouts
  • 16 ounce avocado
  • 14 ounce mango
  • 20 nori sheet

  For the sauce:

  • 10 tablespoon tamari sauce
  • 10 tablespoon lime juice
  • 5 teaspoon chili powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Note: If not eaten immediately and stored in a container, nori will become soft from the moisture from the vegetables.

  Nutrition

  Calories: 264kcal | Carbohydrates: 26g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Sodium: 1069mg | Potassium: 965mg | Fiber: 7g | Sugar: 10g | Vitamin A: 7345IU | Vitamin C: 46mg | Calcium: 135mg | Iron: 4mg

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  Assorted 5 Salad Dressings

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  Assorted 5 Salad Dressings

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 4 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

  Assorted 5 Salad Dressings quantity

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  Instructions

  Zesty Tahini Dressing

  • Add all ingredients into a blender and blend until combined.

  Apple Cider Vinegar Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.

  Honey Mustard Dressing

  • Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.

  Cilantro Lime Dressing

  • Add all ingredients into a blender and blend until combined.

  Peanut Dressing

  • Add all ingredients into a blender and blend until combined. Add water to thin.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Zesty Tahini Dressing

  • ¼ cup tahini
  • ¼ cup apple cider vinegar
  • ¼ cup fresh lemon juice
  • ½ teaspoon low-sodium tamari
  • 1 tablespoon nutritional yeast
  • 2 clove garlic minced

  Apple Cider Vinegar Dressing

  • ¼ cup apple cider vinegar
  • ½ cup extra virgin olive oil
  • 2 teaspoon Dijon mustard
  • 2 clove garlic minced
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste

  Honey Mustard Dressing

  • 1 lemon juiced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon honey or maple syrup for a vegan version
  • 2 tablespoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil

  Cilantro Lime Dressing

  • ¼ cup extra virgin olive oil
  • 2 lime juiced
  • 2 tablespoon fresh cilantro chopped
  • 2 clove garlic minced
  • 1 teaspoon maple syrup
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • ¼ teaspoon ground coriander

  Peanut Dressing

  • ¼ cup peanut butter
  • 1 clove garlic chopped
  • 2 teaspoon fresh ginger chopped
  • 2 tablespoon rice vinegar
  • 2 tablespoon low sodium tamari
  • 2 tablespoon maple syrup
  • 1 pinch cayenne pepper optional
  • water add more as necessary, to thin

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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  No-Grain Granola

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  Up to 10 servings
  

  No-Grain Granola

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Dairy FreeEgg FreeGluten FreePaleoSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

  No-Grain Granola quantity

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  Instructions

  • Preheat oven to 275° F.
  • Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
  • Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
  • Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
  • Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup almond natural, raw
  • 1 cup cashew natural, raw
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/2 cup coconut flake unsweetened
  • 1/4 cup coconut oil
  • 2 tablespoon pure maple syrup or honey
  • 1 teaspoon Himalayan pink salt more or less depending on size of grind
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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  Clean Diet Spicy Lemon-Cilantro Baked Cod

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  Clean Diet Spicy Lemon-Cilantro Baked Cod

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 5.5 ounces

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This dish is bursting with fresh flavors! Pair with one of Karin's delicious side dishes for a complete meal.

  Clean Diet Spicy Lemon-Cilantro Baked Cod quantity

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  Instructions

  • Preheat oven to 450° F.
  • Line a heavy duty rimmed baking sheet with parchment paper and place the the cod filets on top.
  • In a medium bowl, mix together the coating ingredients. Coat the cod with the mixture. Place lemon slices on top.
  • Bake in the oven for 7 minutes or until fully cooked through.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time22 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3½ pound cod fillet
  • 2 lemon sliced into half moons

  For the coating:

  • 2 bunch fresh cilantro finely chopped
  • 2 clove garlic finely chopped
  • 2 stalk green onion minced
  • 1½ teaspoon crushed red pepper
  • 4 tablespoon avocado oil
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat fish in a sauté pan set over medium heat until heated through.

  Nutrition

  Calories: 189kcal | Carbohydrates: 3g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 557mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg

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  Enchilada Stuffed Sweet Potatoes

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  Enchilada Stuffed Sweet Potatoes

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  Recipe adapted from:

  Kristen Boehmer

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  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Gluten FreeNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!

  https://kristenboehmer.com/

  Enchilada Stuffed Sweet Potatoes quantity

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  https://kristenboehmer.com/

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  Ingredients Scale

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

  Instructions

  • Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
  • While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
  • Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
  • Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each sweet potato medium, or yams
  • 3 tablespoon ghee or coconut oil
  • 3 each onion small, diced
  • 15 clove garlic minced
  • 3 pound ground beef or chicken
  • 9 tablespoon chili powder adjust according to your taste
  • 3 tablespoon ground cumin
  • 3 teaspoon sea salt
  • 45 ounce canned tomato sauce

  Cooking Tools Required

  Baking sheet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave until heated through, about 2 minutes each.

  Nutrition

  Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Holiday Roasted Green Beans with Walnuts and Pomegranates

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  Recipe adapted from:

  Cookie and Kate

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  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

  Holiday Roasted Green Beans with Walnuts and Pomegranates quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
  • Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
  • Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
  • Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound green bean stem ends trimmed
  • 3 tablespoon extra virgin olive oil
  • 4 clove garlic peeled and sliced into quarters
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 ounce walnuts unsalted, roasted, and chopped
  • 4 ounce pomegranate seeds
  • 1 teaspoon lemon zest from one lemon
  • 2 teaspoon fresh lemon juice from one lemon

  Cooking Tools Required

  Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

  Nutrition

  Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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  Saffron Risotto

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  Saffron Risotto

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 5 ounce

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This rich and delicious risotto, prepared in the classic Milanese style, is made with saffron which gives it a beautiful yellow hue and subtle earthy flavor. Please note that this dish is best served immediately to maintain texture. If that is not possible, have your chef cook the risotto until almost done then refrigerate. You can then finish off when you plan on serving, by stirring in the remaining ladle of stock, butter, and cheese (this is a simple step that will really impress your family and friends!).

  Saffron Risotto quantity

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  Ingredients Scale

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

  Instructions

  • In a medium or large saucepan bring the stock to a low simmer on a burner close to where you will be making your risotto.
  • To a large skillet add the olive oil and half the butter. Turn the heat to medium. When the butter has melted and is bubbling, add the onions and sauté until tender, but not brown, about 3 minutes. Add the rice, stirring to coat well, sautéing for about a minute or so.
  • Add the wine and simmer until almost completely evaporated, stirring constantly. Add a ladle of stock (1/2-1 cup, depending on servings) and stir until almost evaporated, about 2-3 minutes. Add another ladle of stock and all the saffron threads, again stirring until the liquid has evaporated. Continue this process until the rice is cooked, about 15-30 minutes (depending on servings). Taste frequently for doneness during the last five minutes of cooking time.
  • Turn off heat and add Kosher salt and pepper to taste, the remaining butter, and the Parmesan cheese.
  • Arrange risotto on individual plates or one large platter. Garnish with parsley if desired.

  Notes

  NOTES: If you run out of stock and the risotto is not done, use hot water in its place. Finished risotto should have a slight chewiness in the very center of the grain (al dente). Best served immediately. Do not add butter or cheese until just before serving. If not serving immediately, slightly undercook the rice, then just before serving finish off with remaining stock, butter and cheese.

  Cook Times

  Active Prep10

  Hands-On Cook35

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 7 cup low sodium vegetable stock more or less depending on cooking
  • 1 ½ tablespoon extra virgin olive oil
  • 3 tablespoon unsalted butter
  • 1 yellow onion small, finely chopped
  • 3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
  • 3/4 cup dry white wine such as Sauvignon Blanc
  • 1/4 teaspoon saffron threads crushed or lightly chopped
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 3/4 cup Parmesan cheese grated
  • 1/4 cup Italian parsley (flat-leaf parsley) optional, chopped

  Cooking Tools Required

  Cutting board, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  If risotto was cooked very al-dente, add to a pan with a little water and heat slowly until warm, otherwise place in microwave on medium power until heated through.

  Nutrition

  Calories: 323kcal | Carbohydrates: 51g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 91mg | Fiber: 3g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 3mg

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  Potato and Parsnip Latkes

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  Potato and Parsnip Latkes

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  Recipe adapted from:

  Hanna Lemaire

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  Serving Size: 2 latkes

  Gluten FreeNut FreeSoy FreeVegetarian

  A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.

  https://www.macheesmo.com/jerusalem-latkes/#recipe-1

  Potato and Parsnip Latkes quantity

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  https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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  Instructions

  • Peel and grate the parsnips and potatoes and rinse them gently under cold water.
  • Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
  • Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
  • In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
  • Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
  • Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
  • Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
  • Serve latkes immediately with sour cream and chives,

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2½ pound Yukon Gold potato About 5 potatoes, peeled and grated
  • 1½ pound parsnip About 4 large parsnips, peeled and grated
  • 2/3 cup fresh chive minced
  • 4 egg white
  • 2 tablespoon corn starch
  • 5 tablespoon unsalted butter
  • 5 tablespoon sunflower oil or other vegetable oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoon sour cream garnish
  • 1/3 cup fresh chive garnish

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.

  Nutrition

  Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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