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  Quinoa Crackers

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  Up to 10 servings
  

  Quinoa Crackers

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 small crackers

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

  Quinoa Crackers quantity

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

  Instructions

  • Preheat oven to 300 degrees.
  • Crush almonds in food processor in short pulses.
  • Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
  • Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
  • Bake for 30 minutes. Allow to cool, then break into pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon chia seeds soaked in water for 15 minutes
  • ½ cup quinoa soaked in water for 15 minutes
  • ½ cup almonds
  • ½ cup quick cooking oats
  • ½ cup sesame seeds
  • ¼ cup flax seed
  • ¼ cup raw tahini
  • 2 tablespoon water
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  Cooking Tools Required

  Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

  Nutrition

  Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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  Bacon Wrapped Jalapeno Poppers

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  Rated 0 out of 5
  12 servings
  

  Bacon Wrapped Jalapeno Poppers

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  Recipe adapted from:

  Sara Welch

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 poppers

  Egg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!

  https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

  Bacon Wrapped Jalapeno Poppers quantity

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  https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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

  Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
  • Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
  • In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
  • Fill each jalapeno half with the cheese mixture.
  • Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
  • Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • avocado oil cooking spray
  • 12 jalapeno pepper approximately 3-4 inches long
  • 8 ounce cream cheese block, softened
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound thin sliced bacon 12 slices, cut in half
  • 24 toothpicks for securing bacon

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon, Spatula

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 10 minutes or until heated through.

  Nutrition

  Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 1mg

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  Gazpacho

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  Up to 10 servings
  

  Gazpacho

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This customer submitted recipe for gazpacho contains Roma tomatoes, cucumber, green bell pepper, red onion, and garlic.

  Gazpacho quantity

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

  Instructions

  • Put all ingredients in a food processor and puree/pulse, in batches if necessary, until desired consistency is reached.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound Roma tomato ripe, halved
  • 2 each cucumber small, peeled and seeded
  • 2 each green bell pepper medium, cored
  • 1 each red onion small
  • 2 clove garlic large
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon sherry vinegar
  • 2 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin

  Cooking Tools Required

  Cutting board, Food Processor, Ladle, Measuring cups and spoons, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Serve chilled

  Nutrition

  Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

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  Coconut Chive Flatbread

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  Up to 10 servings
  

  Coconut Chive Flatbread

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 flatbread

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.

  www.kaiafitfolsom.com

  Coconut Chive Flatbread quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
  • Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
  • Cut the dough into the according number of recipe servings. Roll into balls.
  • Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
  • Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

  Notes

  Leftovers
  Stack between layers of parchment paper and refrigerate in an airtight container or storage
  bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
  results.
  Serving Size
  One serving is equal to one 8-inch flatbread.
  More Flavor
  Add your choice of herbs or spices to the flour before mixing.
  Serve it With
  Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/4 cup coconut flour
  • 5 1/2 tablespoon psyllium husk powder
  • 1/2 cup dried chive
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon sea salt
  • 2 1/2 tablespoon extra virgin olive oil
  • 2 1/2 cup warm water

  For greasing the pan:

  • 2 tablespoon extra virgin olive oil

  Cooking Tools Required

  12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

  Reheating/Serving Instructions

  Heat in a hot pan set over medium heat, or in the microwave until warm.

  Nutrition

  Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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

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  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  This refreshing salad is a summertime family favorite!

  Mojito (non-alcoholic) Watermelon and Cucumber Salad quantity

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

  Instructions

  • Place watermelon and cucumber in a large bowl; set aside. In a blender, combine remaining ingredients, blending until smooth. Pour dressing over watermelon and cucumber. Toss gently until evenly coated. Refrigerate until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup watermelon 1-inch dice
  • 2 cucumber large, peeled and seeded, 1-inch dice

  For the dressing:

  • ½ cup fresh mint loosely packed
  • 3 lime juiced
  • 1/3 cup granulated sugar more or less to taste
  • 1 teaspoon Kosher salt
  • ¼ cup warm water

  Optional:

  • 1/3 cup pine nuts chopped
  • 1/3 cup feta cheese crumbled

  Cooking Tools Required

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

  Nutrition

  Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 315mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1036IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg

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  Cabbage & Tomato Soup

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  Up to 10 servings
  

  Cabbage & Tomato Soup

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoReduced FatRefined 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

  Cabbage & Tomato Soup quantity

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

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

  Instructions

  • Add the water to a large pot over medium-high heat. Add the onion, celery, carrot, and garlic and cook for about five minutes until the onions begin to soften. Stir in the salt and Italian seasoning and continue to cook for another one to two minutes.
  • Stir in the tomatoes and cabbage, then add the broth.
  • Bring the soup to a gentle boil, then reduce heat slightly and simmer for 20 to 25 minutes or until the vegetables are tender. Season the soup with additional salt if needed. Divide between bowls and enjoy!

  Cook Times

  Active Prep10

  Hands-On Cook7

  Hands-Off Cook25

  Passive0

  Total Time42 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 cup water
  • 2 yellow onion large, chopped
  • 3 stalk celery chopped
  • 2 carrot large, peeled and chopped
  • 5 clove garlic minced
  • 1.5 teaspoon sea salt more or less to taste
  • 5 teaspoon Italian seasoning
  • 30 ounce canned diced tomatoes drained
  • 7 1/2 cup green cabbage chopped or sliced
  • 15 cup vegetable broth

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 66kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1910mg | Potassium: 370mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3011IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 2mg | Phosphorus: 47mg

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  Chimichurri Sauce

  $0.00 Cooking Fee

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

  Chimichurri Sauce

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarian

  This delicious Argentinian condiment can be used on beef, chicken, seafood, or vegetables. Stir it into soups, use it as a dip for bread or French fries, or even as a sauce for grains. The uses are endless! Note; This is a fresh sauce, so use within 5 days or freeze for later use.

  Chimichurri Sauce quantity

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  Ingredients Scale

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

  Instructions

  • Place all items in a food processor or blender. Blend until semi-smooth, so it's just slightly chunky and not pureed.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch Italian parsley mostly leaves
  • 1 bunch fresh cilantro mostly leaves
  • 4 tablespoon fresh oregano
  • 5 clove garlic roughly chopped
  • 4 tablespoon yellow onion chopped
  • 1 cup extra virgin olive oil
  • 4 tablespoon red wine vinegar
  • 1 lime large, juiced
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Kosher salt
  • 1 tablespoon chili-garlic sauce or crushed red pepper, more or less to taste

  Cooking Tools Required

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

  Nutrition

  Calories: 208kcal | Carbohydrates: 4g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 322mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 572IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 1mg

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  Cream of Celery Soup

  $0.00 Cooking Fee

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

  Cream of Celery Soup

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

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

  Diabetes FriendlyEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeSoy Free

  This affordable and nutritious soup is full of flavor thanks to the addition of leeks, onions, and fresh herbs.

  Cream of Celery Soup quantity

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  Ingredients Scale

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

  Instructions

  • Heat butter and olive oil in a large pot over medium heat. Add the onion, leeks, and celery, sautéing for 10 minutes or until softened. Add the minced garlic and cook for an additional minute.
  • Add the stock, thyme, parsley, salt, and pepper. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes.
  • Remove pot from heat, and let cool slightly. Using an immersion blender purée the soup. Alternately blend in a stand blender in batches, filling no more than 1/3 full, then returning soup to the pot.
  • Thin with water if needed to desired consistency. Stir in the cream; taste and correct seasonings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon unsalted butter
  • 2 tablespoon extra virgin olive oil
  • 1 yellow onion large, diced
  • 2 leek medium, sliced (white and light green parts only)
  • 2 bunch celery large, chopped
  • 4 clove garlic minced
  • 8 cup chicken stock
  • 2 teaspoon fresh thyme
  • 4 tablespoon Italian parsley chopped
  • 2 teaspoon Kosher salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 1 cup heavy cream

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 226kcal | Carbohydrates: 12g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 761mg | Potassium: 307mg | Fiber: 1g | Sugar: 4g | Vitamin A: 948IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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  Aloo Paratha

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  Rated 0 out of 5
  8 servings
  

  Aloo Paratha

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  Recipe adapted from:

  Priya Krishna

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 paratha

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Aloo paratha are Indian breakfast flatbreads made with whole wheat flour, mashed potatoes, spices and herbs. They are perfect for dipping into dals and stews or eating alongside assorted condiments. Note: This recipe requires 2 skillets for cooking the paratha.

  Aloo Paratha quantity

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  Ingredients Scale

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

  Instructions

  • Scrub russet potatoes, then pat dry. Pierce each potato 5 times on each side with a fork, then microwave in a microwave-safe bowl, turning over halfway through, 15-20 minutes. (Alternatively, place potatoes in a large saucepan without pricking and pour in water to cover. Bring to a boil, then reduce heat to medium and cook until a fork easily pierces flesh, 20–25 minutes. Drain, rinse under cold running water, and let cool 10 minutes.)
  • Peel potatoes (it’s best to do this when they are cool enough to handle but still fairly hot). Transfer to a medium bowl and mash with a potato masher, fork, spoon, or your hands until mostly smooth. Measure out 3 cups and transfer to a small bowl. If you have any extra, save for filling samosas or pierogi.
  • Mix whole wheat flour, 1/2 teaspoon of the oil, 1/2 teaspoon of the Kosher salt, and 1 cup room-temperature water in a medium bowl to combine, then knead until dough is smooth and no dry bits remain. Wrap in plastic (a bowl with a tight-fitting lid will also work) and chill 20 minutes.
  • Meanwhile, finely crush fennel seeds with a mortar and pestle or crush on a cutting board with a heavy object (like a cast-iron skillet) to as close to a powder as you can get.
  • Using a fork, mix ground fennel, chili powder, chopped cilantro, and remaining Kosher salt into mashed potatoes in small bowl. Use fork to break up any lumps; your aim is to get potatoes really smooth. (the dough will be hard to roll if the potatoes aren’t smooth enough). Divide into 8 equal portions and roll into balls.
  • Divide dough into 8 equal portions and roll into balls. Dust work surface with flour and coat each dough ball in flour. Roll each ball into a 6" circle, dusting with more flour if needed.
  • Working one at a time, place a potato ball in the center of a dough circle and bring sides of dough up and over ball like you’re enclosing a parcel, gathering edges at the top. Pinch together to seal. (Make sure it’s sealed well, otherwise filling will spill out during the rolling process.) Turn ball sealed side down and roll out to an 8" circle.
  • To cook paratha, pour vegetable oil in a small bowl. Heat a medium skillet over medium. Brush a paratha with some of the oil and carefully place, oiled side down, in the pan. (The easiest way to move parathas to the pan is to drape over your palm; this will keep them from losing their shape.) Cook 2 minutes, brush top side with oil, and turn over. Continue process of brushing and turning until both sides are golden brown, 2 or 3 more times. Repeat with remaining paratha.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook15

  Passive20

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 russet potato medium, about 20-22 ounces total
  • 2 cup whole wheat flour plus more for dusting and rolling
  • 3/4 cup avocado oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon fennel seeds
  • 1 bunch fresh cilantro chopped
  • 1/2 teaspoon chili powder

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Mortar and Pestle, Pastry brush, Peeler, Plastic food wrap, Potato Masher, Rolling Pin, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 368kcal | Carbohydrates: 41g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 299mg | Potassium: 565mg | Fiber: 5g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

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  Mexican Style Ground Turkey

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  Rated 0 out of 5
  Up to 10 servings
  

  Mexican Style Ground Turkey

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3.5 oz after cooking

  Dairy FreeDiabetes FriendlyEgg FreeKetoLower CarbReduced FatSoy Free

  Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

  Mexican Style Ground Turkey quantity

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  Ingredients Scale

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

  Instructions

  • Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

  Cook Times

  Active Prep3

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil optional
  • 3 pound 99% lean ground turkey
  • 1 yellow onion finely diced
  • 2 teaspoon Kosher salt more or less to taste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 231kcal | Carbohydrates: 3g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 600mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

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  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

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  Up to 10 servings
  

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice

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  Recipe adapted from:

  Hamama Team

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten Free

  With our NEW garlic greens you can enjoy your favorite fish topped with this flavorful garlic greens chimichurri sauce! Note: This recipe requires 2 cast iron skillets for 6-10 servings.

  Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Garlic Greens Chimichurri Sauce with Chilean Sea Bass over Rice quantity

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

  Instructions

  For the Chimichurri sauce:

  • Toast the cumin seeds in a dry pan for about a minute, stirring until fragrant. Set aside once done.
  • Take the cumin seeds, fresh oregano, parsley, cilantro, vinegar, oil, salt and pepper to your food processor and blend until smooth.
  • Set aside at room temperature until you are ready to use.

  For the rest of the dish:

  • Prepare your rice. (follow directions on the package)
  • While your rice cooks, put the broiler on low. In a cast iron skillet, add olive oil and on medium high heat, cook your fish for 5 minutes on both sides.
  • When your fish is done cooking on the stove, add your vegan butter, salt and pepper to the top of the fish and place your fish, skillet and all in the oven for another 5 minutes, until lightly browned on top.
  • When all is ready, add your rice to a plate, then your fish and top it all off with your garlic greens chimichurri.
  • Garnish with cilantro microgreens, extra garlic greens and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 pound Chilean sea bass fillet 1 filet per serving
  • 8 tablespoon Hamama extra virgin olive oil
  • 1 cup vegan butter can sub regular butter
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 1/2 cup Basmati rice cooked according to package directions

  For garnish:

  • 1 cup garlic greens and cilantro microgreens

  For the Chimichurri sauce:

  • 32 garlic greens roughly chopped
  • 2 jalapeno pepper deseeded, use half if you don’t want it too hot
  • 2 cup fresh cilantro
  • 2 cup Italian parsley
  • 2 cup fresh oregano leaves only
  • 1/2 cup red wine vinegar
  • 3/4 cup Hamama extra virgin olive oil
  • 2 teaspoon cumin seeds
  • 2 teaspoon Kosher salt
  • 2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 404kcal | Carbohydrates: 60g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 1092mg | Potassium: 310mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2291IU | Vitamin C: 20mg | Calcium: 198mg | Iron: 5mg

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  Soba Noodles with Crunchy Veggies and Caramelized Tempeh

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  Soba Noodles with Crunchy Veggies and Caramelized Tempeh

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 9 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Soba Noodles with Crunchy Veggies and Caramelized Tempeh quantity

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  Ingredients Scale

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

  Instructions

  • Cook the noodles as instructed on the package.
  • Clean veggies and prep them. Cut the tempeh into slices or quarter inch strips
  • Heat up a wok, add 1/2 of the coconut oil and 1/2 of the sesame oil. Add the tempeh and cook for 1 minute. Add the maple syrup and cook on both sides until golden brown. Set aside.
  • In the same wok add the rest of the coconut oil and the sesame oil, garlic, chili, tamari and veggies and stir fry for 3 minutes. Add the caramelized tempeh, noodles, lemon juice and mix everything.
  • Serve with sprinkle sesame seeds on top.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 11 ounce snow pea
  • 21 ounce carrot peel entire veggie to ribbons
  • 20 ounce bok choy Rinse and cut off the bottom then cut in to 1/2 inch strips
  • 6 ounce zucchini peel entire veggie to ribbons
  • 20 ounce tempeh cut into slices or quarter inch strips
  • 10 clove garlic
  • 10 tablespoon coconut oil
  • 10 tablespoon sesame oil
  • 10 tablespoon tamari sauce
  • 10 tablespoon pure maple syrup
  • 10 tablespoon lime juice
  • 5 teaspoon crushed red pepper
  • 5 teaspoon black sesame seeds
  • 11 ounce soba noodle

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler, Wok

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 589kcal | Carbohydrates: 56g | Protein: 20g | Fat: 35g | Saturated Fat: 16g | Sodium: 1356mg | Potassium: 923mg | Fiber: 4g | Sugar: 17g | Vitamin A: 13206IU | Vitamin C: 59mg | Calcium: 216mg | Iron: 5mg

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  Goji Berry Balls

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  Goji Berry Balls

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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: 3 balls

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

  Goji Berry Balls quantity

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  Instructions

  • In a food processor, grind cashews into a fine meal.
  • Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
  • Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 1/2 cup cashew raw
  • 1 1/2 cup goji berries raw
  • 3 teaspoon pure vanilla extract
  • 3 tablespoon maple syrup
  • 6 tablespoon fresh lemon juice

  For rolling:

  • 1 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

  Nutrition

  Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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  Clean Diet Lentil and Mushroom Veggie Burgers

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

  Clean Diet Lentil and Mushroom Veggie Burgers

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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

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tasty burgers are both vegetarian and vegan.

  Clean Diet Lentil and Mushroom Veggie Burgers quantity

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  Ingredients Scale

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

  Instructions

  • Cook lentils in 4 cups of water, about 25 minutes.
  • Once cooked, add to a large bowl and mash, using a potato masher or the back of a fork.
  • Preheat oven to 350° F
  • Make flax egg by combining flax meal with water. Set aside.
  • Heat up oil in a large skillet over medium heat
  • Add onions and sauté for 3 minutes or until translucent.
  • Add celery, garlic, and mushrooms
  • Cook for about 5 minutes or until mushrooms have wilted
  • Add veggie mixture to lentils and stir in Dijon, balsamic vinegar, and thyme. Mix until combined.
  • Add flax egg, salt and pepper, and sunflower seeds, if using.
  • Using your hands, form into 5 large balls.
  • Place on a parchment-lined baking sheet and flatten slightly (do not flatten too thin). Bake for 20 minutes.
  • Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together
  • Bake for another 20 minutes.
  • Let cool on baking sheet for at least 10 minutes before serving
  • Will keep for several days in the fridge.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook65

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 cup lentil soaked
  • 2 tablespoon flax seeds meal mixed with 3 tablespoons water per each 1 tablespoon flax meal
  • 2 tablespoon avocado oil
  • 2 cup onion finely chopped
  • 4 stalk celery finely chopped
  • 4 clove garlic minced
  • 8 cup white mushroom chopped
  • 2 tablespoon Dijon mustard
  • 2 teaspoon balsamic vinegar
  • 3 teaspoon dry thyme
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

  Optional:

  • 4 tablespoon sunflower seeds

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Potato Masher, Saucepan, Saute pan, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 229kcal | Carbohydrates: 31g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 750mg | Fiber: 14g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 4mg

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  Clean Diet Carrot Cake

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  Rated 0 out of 5
  12 servings
  

  Clean Diet Carrot Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This moist and delicious carrot cake has walnuts and cinnamon and all the flavor and texture you would expect from a great classic cake.

  https://www.instagram.com/karinadoninutrition/

  Clean Diet Carrot Cake quantity

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  https://www.instagram.com/karinadoninutrition/

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

  Instructions

  • Preheat oven to 350° F.
  • Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
  • Beat the eggs and coconut sugar for 2 minutes, until foamy.
  • Add the grape seed oil to the foam and beat for an additional 2 minutes.
  • Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
  • Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
  • Let completely cool before unmolding.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil to grease the pan
  • 4 egg
  • 3/4 cup coconut sugar
  • 1/2 cup grape seed oil
  • 7 carrot peeled and grated
  • 2 cup white spelt flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 cup walnuts chopped

  Cooking Tools Required

  8x8 inch nonstick baking pan, 9-inch round baking pan, Cutting board, Electric Hand Mixer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 264kcal | Carbohydrates: 28g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 244mg | Potassium: 156mg | Fiber: 4g | Sugar: 8g | Vitamin A: 6025IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

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  Yakisoba Spaghetti Squash

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  Rated 5.00 out of 5
  6 servings
  

  Yakisoba Spaghetti Squash

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 10 ounce

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

  Yakisoba Spaghetti Squash quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
  • Use a fork and scrape the flesh into strings.
  • In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
  • Add shiitake mushrooms and cook for another 2 minutes
  • Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  • 5 pound spaghetti squash 1 large squash
  • 2 tablespoon avocado oil
  • 1 onion small, finely chopped
  • 1 cup coleslaw mix
  • 1 dry red chili chopped (optional)
  • 1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
  • 2 stalk green onion finely chopped
  • 1 tablespoon sesame seeds

  For the sauce:

  • 1 tablespoon soy sauce or tamari
  • 2 tablespoon coconut aminos
  • ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on medium high until heated through.

  Nutrition

  Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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  Frozen Blueberry Bites

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  Rated 0 out of 5
  Up to 10 servings
  

  Frozen Blueberry Bites

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/3 cup

  Egg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fun frozen bites make for a delicious and nutritious snack!

  Frozen Blueberry Bites quantity

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  Ingredients Scale

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

  Instructions

  • Place a single berry on a toothpick and dip in yogurt.
  • Place single-layered on a parchment lined cookie sheet.
  • Freeze for 45 minutes or until blueberry is fully frozen.
  • Eat immediately or store in an airtight container in the freezer.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive35

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/2 cup blueberries
  • 1 cup plain Greek yogurt
  • toothpicks for dipping blueberries

  Cooking Tools Required

  Baking sheet, parchment paper

  Reheating/Serving Instructions

  Make sure to freeze blueberries individually before placing together in freezer bag.

  Nutrition

  Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 29IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

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  Tomato Basil Frittata

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  Rated 0 out of 5
  6 servings
  

  Tomato Basil Frittata

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Baked in a cast iron pan, this frittata is made using fresh spinach, tomatoes, avocado, and basil for outstanding taste and nutrition, as well as presentation!

  Tomato Basil Frittata quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F. Heat a cast iron skillet (or oven-proof pan) over medium heat.
  • In a large bowl whisk together the eggs, salt, pepper, half the basil, and half of the water.
  • Heat oil in the cast iron skillet and add the spinach. Season with a pinch of salt and a pinch of pepper,
  • Once spinach has wilted, spread it out evenly in the pan and pour in the eggs. Set the tomato slices on top on the eggs. Turn heat down to low and let cook for 1-2 minutes, until the eggs begin to set.
  • Transfer the pan to the oven and bake until the eggs are fully set, 8-10 minutes.
  • Remove frittata from the oven and top with sliced avocado and remaining basil.

  Cook Times

  Active Prep10

  Hands-On Cook3

  Hands-Off Cook8

  Passive0

  Total Time21 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 12 egg large
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper freshly ground
  • 1 tablespoon water
  • 1 tablespoon avocado oil or coconut oil
  • 1½ cup fresh spinach or chopped kale, packed
  • 3 teaspoon fresh basil chopped
  • 1 tomato large, thinly sliced
  • 1 avocado large, sliced

  Cooking Tools Required

  Cutting board, Mixing bowls, Oven-proof pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 206kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1402IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

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  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese

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  Recipe adapted from:

  Chloe Coscarelli

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Here, the sweet potato provides color and texture, while garlic and fresh rosemary help balance the sweetness. The recipe includes two optional toppings: the crunch of toasted and salted ground almonds, and crisped shiitake mushrooms.

  Chloe’s Vegan Sweet Potato Mac ’n’ Cheese quantity

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

  Instructions

  For the optional almond Parmesan topping:

  • Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
  • Spread the sliced almonds on the baking sheet. Toast in the oven for about 5 minutes, or until lightly golden brown. Immediately transfer to a food processor and add the salt; process until finely ground.

  For the optional shiitake bacon topping:

  • Preheat the oven to 375 degrees. Toss the mushrooms with the oil, sea salt and pepper on a large rimmed baking sheet. Roast for about 30 minutes or until browned and crisp, using a spatula to turn them once or twice, as needed. The yield is about 1/3 cup -- enough for 4 to 6 servings.

  For the mac ’n’ cheese:

  • Bring a large pot of water to a boil over medium-high heat. Add half the sea salt and then the macaroni; cook according to the package directions, then rinse with cold water and drain.
  • In a medium saucepan add enough cold water to cover sweet potatoes. Cover and bring to a boil, cooking until tender about 25 minutes.
  • Meanwhile whisk together the oil and flour in a large saucepan over medium heat; cook for 3 to 5 minutes, then whisk in the mashed sweet potato, almond or soy milk, the remaining sea salt, garlic, mustard, soy sauce and lime juice. Once the mixture starts to bubble, reduce the heat to low; cook until the sauce thickens, whisking as needed so it’s mostly until smooth (but don’t worry if some sweet potato pulp remains), about 10 minutes. Add the sauce and rosemary to the pasta, and toss to coat.
  • Taste and adjust the seasoning, as needed. Divide among individual bowls; if using one or both, top each portion with a tablespoon of the almond Parmesan and several pieces of the shiitake bacon. Serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the optional almond parmesan topping:

  • 1 cup almonds sliced
  • 1 teaspoon Kosher salt

  For the optional shiitake bacon topping:

  • 7 ½ ounce fresh shiitake mushroom about 4 cups, trimmed and thinly sliced 1/4 inch thick
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  For the mac 'n' cheese:

  • 4 teaspoon Kosher salt
  • 2 pound elbow macaroni or similar shape such as cavatappi
  • 6 tablespoon extra virgin olive oil
  • 2/3 cup all purpose flour
  • 2 each sweet potato peeled and cut into 1-2 inch chunks
  • 1 teaspoon Kosher salt
  • 7 cup unsweetened almond milk or soy milk
  • 2 clove garlic minced
  • 2 teaspoon Dijon mustard
  • 2 teaspoon low-sodium soy sauce
  • 1 each lime juiced
  • 4 teaspoon fresh rosemary chopped

  Cooking Tools Required

  Baking sheet, Food Processor, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through.

  Nutrition

  Calories: 621kcal | Carbohydrates: 89g | Protein: 18g | Fat: 22g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1933mg | Potassium: 538mg | Fiber: 7g | Sugar: 6g | Vitamin A: 6416IU | Vitamin C: 2mg | Calcium: 286mg | Iron: 3mg

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  Maple Bourbon Pecan Pie

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  Rated 0 out of 5
  8 servings
  

  Maple Bourbon Pecan Pie

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Soy FreeVegetarian

  This popular holiday dessert is made extra special with the addition of maple syrup and bourbon. This dish requires 4-hours of chilling time until the pie is completely cool before cutting.

  Maple Bourbon Pecan Pie quantity

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  Ingredients Scale

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

  Instructions

  • Heat oven to 325 degrees.
  • Place pie shell in oven and bake for 10 minutes, or according to instructions.
  • Toast pecans in oven for 5-7 minutes, being careful not to burn them. Chop into pea-sized pieces.

  Meanwhile prepare the filling:

  • Melt butter in a medium metal bowl, set over a skillet of simmering water, or use a double boiler. Remove bowl and stir in the sugar and salt. Beat in the eggs, then the maple syrup and bourbon. Return bowl to the skillet of simmering water and bring mixture to 130 degrees on an instant-read thermometer, mixing continually. Remove from heat and stir in the pecans.
  • Reduce oven temperature to 275 degrees, pour the mixture into heated pie shell, and bake on the middle rack for 50 minutes. The pie should have a gelatin-like texture at the center when gently pressed with the back of a spoon.
  • Transfer pie to a rack and cool completely for at least 4 hours before cutting.

  For the whipped cream:

  • Place heavy cream, sugar, and vanilla in a mixing bowl that has been chilled in the freezer. Beat with electric beaters (or by hand with a whisk) on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally, turn up to high and beat until semi-stiff peaks form. Do not overbeat.

  Notes

  Adapted from: Baking Illustrated, Copyright 2004

  *Alcohol can only be purchased by customer

  You may or may not need a 9-inch pie plate.  If the crust is purchased in a pie tin then you will  not, however some crusts are sold flat without a tin and in this case you would need a pie plate.  

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 prepared unbaked pie shell 9-inch, usually found in freezer section
  • 4 tablespoon unsalted butter
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 3 egg large
  • 1 cup maple syrup
  • 1 teaspoon bourbon *alcohol can only be purchased by customer
  • 1 ½ cup whole pecans

  For the whipped cream:

  • 1 cup heavy whipping cream very cold
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract

  Cooking Tools Required

  9 inch Pie Dish, Cooling Rack, Cutting board, Double Boiler, Electric Hand Mixer, Measuring cups and spoons, Meat Thermometer, Oven, Top Stove, Whisk

  Reheating/Serving Instructions

  Cool completely for at least 4 hours before cutting. Best served at room temperature. Store pie lightly covered with aluminum foil on the counter for up to 2 days, after that store in the refrigerator wrapped in plastic wrap an additional 2 days. Store whipped cream, covered in the refrigerator until ready to serve.

  Nutrition

  Calories: 568kcal | Carbohydrates: 55g | Protein: 6g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 117mg | Sodium: 272mg | Potassium: 232mg | Fiber: 2g | Sugar: 39g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

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