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  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  6 servings
  

  One Pan Chicken, Golden Cauliflower and Carrot Fries

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  Recipe adapted from:

  Marianna Duba, M.Sc.

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 oz chicken and 4 oz vegetables

  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 HealthyKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  A gut-friendly grain-free one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

  One Pan Chicken, Golden Cauliflower and Carrot Fries quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
  • Peel and slice carrots into sticks. Wash and chop cauliflower into florets.
  • Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
  • Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
  • Toss cauliflower with the remaining olive oil and turmeric. Mix until cauliflower is evenly yellow then transfer to the baking sheet.
  • Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
  • Remove baking sheet from the oven add more salt to taste if desired.

  Notes

   Be sure to not overcrowd the pan

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast About 3 large chicken breast
  • 6 each carrot medium
  • 1 head cauliflower large
  • 6 tablespoon extra virgin olive oil divided three ways
  • 3 teaspoon dry thyme
  • 3 teaspoon ground turmeric
  • 1/2 teaspoon sea salt

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 325kcal | Carbohydrates: 6g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 400mg | Potassium: 879mg | Fiber: 2g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 49mg | Calcium: 41mg | Iron: 2mg

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  Chicken Barley Soup

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  Up to 10 servings
  

  Chicken Barley Soup

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  Recipe adapted from:

  Today's Parent

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups soup

  Dairy FreeRefined Sugar Free

  Hearty chicken barley soup is super satisfying and easy on the pocketbook!

  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

  Chicken Barley Soup quantity

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  https://www.todaysparent.com/recipe/soups/chicken-barley-soup-recipe/

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

  Instructions

  • Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
  • Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each onion chopped
  • 16 ounce white mushroom sliced
  • 4 each carrot peeled and diced
  • 64 ounce baby red potato cut into small pieces
  • 4 clove garlic minced
  • 8 cup vegetable broth
  • 2 cup water
  • 1 cup pearl barley rinsed under cold water
  • 4 piece boneless skinless chicken breast cut into pieces
  • 2 cup frozen green peas

  Cooking Tools Required

  5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat on the stovetop or microwave on high power until heated through.

  Nutrition

  Calories: 319kcal | Carbohydrates: 53g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 846mg | Potassium: 1270mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 3mg

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  Baked Ziti with Italian Sausage and Ricotta Cheese

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  8 servings
  

  Baked Ziti with Italian Sausage and Ricotta Cheese

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  Recipe adapted from:

  Holly Nilsson

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  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Layers of tender ziti noodles, with a meaty zesty Italian sausage sauce and a creamy ricotta cheese layer. Top it all with a generous helping of mozzarella cheese and bake until bubbly.

  https://www.spendwithpennies.com/baked-ziti/

  Baked Ziti with Italian Sausage and Ricotta Cheese quantity

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  https://www.spendwithpennies.com/baked-ziti/

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

  Instructions

  • Preheat oven to 375°F
  • Brown ground sausage and onion breaking up until the sausage is fairly fine. Drain any fat.
  • Add in Italian seasoning, water, tomatoes and pasta sauce. Simmer 10-15 minutes or until thickened.
  • Meanwhile, boil ziti in salted water until al dente. Drain and rinse.
  • In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese.
  • Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan. Layer half of the ziti, top with all of the ricotta mixture, and half of the sauce.
  • Add remaining ziti, remaining sauce, and top with remaining mozzarella cheese.
  • Bake 25-30 minutes or until golden and bubbly.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 pound Italian sausage
  • 1 small onion diced
  • 28 ounce marinara sauce
  • 14 ounce canned diced tomatoes undrained
  • 2 teaspoon Italian seasoning
  • ½ cup water
  • 16 ounce ziti pasta
  • 15 ounce ricotta cheese
  • 2 tablespoon fresh parsley
  • 1 egg
  • 2 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Box grater, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat, covered in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 649kcal | Carbohydrates: 61g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 93mg | Sodium: 1348mg | Potassium: 759mg | Fiber: 5g | Sugar: 7g | Vitamin A: 874IU | Vitamin C: 15mg | Calcium: 225mg | Iron: 4mg

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  Lite Chicken Lo Mein

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  6 servings
  

  Lite Chicken Lo Mein

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  Recipe adapted from:

  Drive me hungry blog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 16 ounce

  Dairy FreeLower CarbNut Free

  This delish high rated chicken lo mein is made with miracle low carb noodles, tender chicken breast & tossed in a savory lo mein sauce!

  Lite Chicken Lo Mein quantity

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

  Instructions

  • Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
  • Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
  • Boil noodles: Boil the noodles until they are al dente, per packaging instructions.
  • Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil. Cook the chicken until fully cooked and then remove it from the pan and set it aside.

    Add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
  • Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick.

    Add the chicken back in and combine together.

    Garnish with chopped green onions and sesame seeds.

  Notes

  • Fresh noodles: You can tell if fresh noodles are cooked or raw by the presence of flour. Uncooked fresh noodles are dusted with flour while pre-cooked fresh noodles come vacuum packed, lightly coated with oil.
  • Vegetables for stir fry: I used carrots, red bell pepper, onions, shiitake mushrooms, and snow peas. Use any you have on hand. 
  • Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

  For the stir fry

  • 20 ounce drained shirataki noodles OR Miracle Noodles
  • 1.5 pound boneless skinless chicken breast cut to bite-size pieces
  • 1.5 tablespoon avocado oil
  • 2 carrot sliced ¼ inch thick
  • 1 red bell pepper sliced ¼ inch thick
  • 1 onion sliced ¼ inch thick
  • 4 ounce fresh shiitake mushroom sliced ¼ inch thick
  • 1/2 cup snow peas sliced ¼ inch thick
  • 2 stalk scallion chopped for garnish
  • 3 teaspoon sesame seeds toasted for garnish

  For the Low Mein sauce

  • 0.75 cup chicken stock substitute with vegetable stock or water
  • 3 Tablespoon oyster sauce
  • 2 Tablespoon dark soy sauce
  • 2.5 Tablespoon low sodium soy sauce
  • 1.5 teaspoon cornstarch
  • 1.5 teaspoon toasted sesame oil
  • 1.5 teaspoon monk fruit sweetener
  • 1.5 teaspoon ginger grated
  • 4.5 clove garlic minced

  Make it spicy (optional)

  • 1 teaspoon chili garlic sauce it's salty, use sparingly. Add more or less per hotness preference

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to one month.

  Nutrition

  Calories: 254kcal | Carbohydrates: 16g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1055mg | Potassium: 726mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4182IU | Vitamin C: 36mg | Calcium: 46mg | Iron: 1mg

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  Sweet Potato Paratha

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  Up to 10 servings
  

  Sweet Potato Paratha

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  Recipe adapted from:

  Kaiser Permanente

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  $0.00 Cooking Fee

  Serving Size: 1-2 parathas

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.

  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

  Sweet Potato Paratha quantity

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  https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

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

  Instructions

  • Boil potatoes (cook until soft enough to be mashed).
  • To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
  • When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
  • Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
  • Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
  • Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
  • Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.

  Optional for serving:

  • Chutney

  Cook Times

  Active Prep30

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dough:

  • 4 cup whole wheat flour
  • 2 cup water
  • 1/2 teaspoon Nigella seeds

  Filling:

  • 4 each sweet potato peeled and cubed
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground cumin regular or roasted
  • 2 stalk green onion
  • 2 tablespoon fresh cilantro
  • 2 teaspoon fresh lemon juice
  • 1 teaspoon sea salt

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

  Nutrition

  Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

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  Salmon Baked with Cucumbers and Dill

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

  Salmon Baked with Cucumbers and Dill

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  Recipe adapted from:

  American Heart Association and the American Diabetes Association

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 oz after cooking fish and 1/2 cup vegetables

  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 FriendlyGluten FreeHeart HealthyKetoLower CarbPaleo

  Cucumbers, red onion, dill, and lemon are traditional accompaniments for smoked salmon, but they’re just as delectable when baked with fresh fillets. This recipe is from the American Heart Association and the American Diabetes Association.

  https://amzn.to/4akZhBS

  Salmon Baked with Cucumbers and Dill quantity

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  https://amzn.to/4akZhBS

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

  Instructions

  • Preheat the oven to 400°F. Lightly spray an 11 x 7 x 2-inch baking dish with cooking spray.
  • Cut each cucumber in half lengthwise. Scoop out and discard the seeds. Slice the cucumbers into 1/4-inch-thick crescents. Arrange the cucumbers and onion around the edges of the baking dish.
  • Place the fish in the center of the dish. Sprinkle the lemon juice over the fish. Sprinkle the remaining ingredients over the fish, cucumbers, and onion.
  • Bake for 15-20 minutes, or until the fish is cooked to the desired doneness and the vegetables are tender-crisp.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • avocado oil cooking spray
  • 5 cucumber peeled
  • 1 red onion finely chopped
  • 2.5 pound salmon fillet
  • 5 tablespoon fresh lemon juice
  • ⅔ cup fresh dill chopped
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  11x7x2 inch baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 187kcal | Carbohydrates: 5g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 172mg | Potassium: 808mg | Fiber: 1g | Sugar: 3g | Vitamin A: 396IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 1mg | Phosphorus: 264mg

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  Keto Low Carb Protein Bars

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  Rated 0 out of 5
  12 servings
  

  Keto Low Carb Protein Bars

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  Recipe adapted from:

  Maya Krampf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  KetoLower Carb

  Smash your chocolate cravings with these low carb keto protein bars in a dreamy chocolate hazelnut flavor.

  https://www.wholesomeyum.com/keto-low-carb-protein-bars-recipe/?fbclid=IwAR2IkNrHiHZdjbbOl05SfN30A7lGXJGnG32-Kj_N1tDujMkdw2Yr2i7JuM4#jumptorecipe

  Keto Low Carb Protein Bars quantity

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  https://www.wholesomeyum.com/keto-low-carb-protein-bars-recipe/?fbclid=IwAR2IkNrHiHZdjbbOl05SfN30A7lGXJGnG32-Kj_N1tDujMkdw2Yr2i7JuM4#jumptorecipe

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  Ingredients Scale

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

  Instructions

  • Line an 8x8 pan with parchment paper, allowing it to hang over at least 2 sides.
  • Place 1 cup (120 g) hazelnuts into a food processor. Pulse until you get a fine meal-like consistency.
  • Add the almond flour, cocoa powder, protein powder, sweetener, and sea salt. Pulse a few times, just until mixed. Scrape the sides of the food processor and pulse again.
  • Add the almond butter and melted cocoa butter. Process continuously until a dough forms, pulls away from the center, feels firm to the touch, and leaves a fingerprint when pressed. It should be firm and shiny, not runny or crumbly. If it’s not uniform, you may need to manually stir and scrape the sides, then process more.
  • Press the protein bar dough tightly and evenly into the lined pan. Chop the remaining 1/4 cup (30 g) hazelnuts and press into the top. If desired, drizzle with melted chocolate (optional).
  • Place the pan in the fridge and chill for at least 1-2 hours, or until very firm. Run a knife along the edges of the pan if any part of the bars are touching the pan directly and not the parchment paper. Lift the bars out of the pan using the edges of the parchment paper, slide onto a cutting board, and cut into 12 bars, using a large chef’s knife with a straight down motion or rocking motion (do not see-saw, or bars may crumble).
  • Store bars in the fridge, between layers of parchment paper.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 1 1/4 cup blanched hazelnuts divided into 1 cup and 1/4 cup
  • 1 cup blanched almond flour
  • 2 tablespoon Dutch processed cocoa powder
  • 1/4 cup collagen protein powder
  • 1/2 cup powdered monk fruit allulose blend
  • 1/4 teaspoon sea salt
  • 2 tablespoon almond butter
  • 1 ounce cocoa butter melted
  • 1/2 cup sugar-free dark chocolate chips melted; optional, for drizzling

  Cooking Tools Required

  8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, parchment paper, Saucepan, Sharp Knives

  Nutrition

  Calories: 199kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 53mg | Potassium: 160mg | Fiber: 4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg

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  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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  Rated 0 out of 5
  8 servings
  

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: One 1/2 inch slice

  Dairy FreeSoy FreeVegetarian

  Carrots, zucchini, pumpkin pie spice, maple syrup and vanilla, lend delicious flavor this zucchini bread; makes a great snack, breakfast on-the-go, or dessert.

  Pumpkin Pie Spiced Zucchini Carrot Walnut Bread quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees. Line an 8x5 inch loaf pan with parchment paper.
  • In a medium bowl stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  • In a large bowl whisk together the eggs and the brown sugar. Add vegetable oil, maple syrup, and vanilla, and mix again until well blended. Add about half of the flour mixture and mix just until incorporated. Add remaining flour mixture and continue to mix until combined. Fold in the zucchini and carrot.
  • Pour batter into the prepared loaf pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Let cool for 15 to 20 minutes before removing from pan.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 2 teaspoon pumpkin pie spice
  • 2 egg
  • 2/3 cup brown sugar packed
  • 1/2 cup avocado oil
  • 1/4 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 ½ cup zucchini grated
  • ½ cup carrot grated
  • ½ cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Measuring cups and spoons, Oven, Peeler, Sharp Knives

  Nutrition

  Calories: 391kcal | Carbohydrates: 49g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 323mg | Potassium: 214mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg

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  Drop Biscuits

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Drop Biscuits

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  Recipe adapted from:

  Serious Eats

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 biscuit

  Lower CarbVegetarian

  Enjoy these fluffy, tender biscuits as a great side for soups and stwes.

  Drop Biscuits quantity

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

  Instructions

  Biscuits

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper; alternatively, grease the baking sheet with butter.
  • In a large bowl, whisk together flour, baking powder, and salt.
  • Toss butter into dry ingredients until coated with flour. Working quickly, using your fingers or a pastry blender, rub or cut butter into flour until it resembles coarse meal. Alternatively, add flour mixture and butter to the bowl of a food processor and pulse 2 to 3 times to form pea-sized pieces; transfer to a large bowl.
  • Add milk and stir with a fork until the mixture just comes together into a slightly sticky, shaggy dough.
  • Use a 1/4-cup measuring cup to mound balls of dough onto prepared baking sheet.
  • Bake biscuits until golden brown, about 20 minutes for large ones. Let cool slightly, then transfer to a wire rack. Serve warm or at room temperature.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/4 cup all-purpose flour
  • 3 teaspoon baking powder
  • 1 1/2 teaspoon Kosher salt
  • 6 ounce unsalted butter cut into 1/4-inch cubes and refrigerated
  • 1 1/8 cup whole milk

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Saucepan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature on stove top or microwave.

  Nutrition

  Calories: 241kcal | Carbohydrates: 23g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 489mg | Potassium: 76mg | Fiber: 1g | Sugar: 1g | Vitamin A: 470IU | Calcium: 113mg | Iron: 1mg

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  One-Pan Lemon Garlic Chicken Pasta

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  4 servings
  

  One-Pan Lemon Garlic Chicken Pasta

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  Recipe adapted from:

  Melissa Mondragon

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Egg FreeNut FreeRefined Sugar FreeSoy Free

  This one-pan dish creates a pasta with extra flavor, as it simmers in a lemon-garlic broth.

  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

  One-Pan Lemon Garlic Chicken Pasta quantity

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  https://www.number-2-pencil.com/one-pan-lemon-garlic-chicken-pasta-2/

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  Ingredients Scale

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

  Instructions

  • Season chicken breasts with salt and freshly ground black pepper.
  • Heat olive oil over medium high and brown chicken breast.
  • Lower heat and add garlic to pan.
  • Sautee garlic and chicken together about one minute.
  • Then add chicken broth, water and uncooked pasta to pan.
  • Bring to a boil, then turn heat down to low.
  • Cook covered on low for about fifteen minutes.
  • Remove cover and let simmer for about five more minutes until liquid is reduced by half.
  • Remove from heat and stir in lemon juice, lemon zest, basil, and parmesan cheese.
  • Season with additional salt and pepper if needed and garnish with lemon slices.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound boneless skinless chicken breast cut into 1 inch chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 clove garlic minced
  • 2 cup low-sodium chicken broth
  • 1 cup water
  • 1/2 pound penne pasta
  • 1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
  • 1 lemon sliced for garnish
  • 1 cup grated parmesan cheese
  • 1 cup fresh basil leaves

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat over a cooktop on medium in a large non-stick pan until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 49g | Protein: 42g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1193mg | Potassium: 742mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 9mg | Calcium: 264mg | Iron: 2mg

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  Lower carb Gazpacho Cold Soup

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

  Lower carb Gazpacho Cold Soup

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  Recipe adapted from:

  Love & Lemons

  Rated 0 out of 5

  $0.00 Cooking Fee

  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.
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Beat the heat with this lower carb gazpacho recipe! Made with summer vegetables, vinegar, and olive oil, this cold soup is rich, tangy, and refreshing.

  Lower carb Gazpacho Cold Soup quantity

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  Ingredients Scale

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  Instructions

  • Finely chop ¼ of the cucumber and reserve for garnish.
  • Peel the remaining cucumber, cut into chunks, and transfer to a blender. Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend until smooth. Season to taste and chill for at least 2 hours.
  • Serve the soup with the reserved diced cucumber, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each English cucumber
  • 4 pound tomato chopped
  • 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
  • 2 ounce red onion peeled
  • 4 clove garlic peeled
  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
  • 2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro chopped plus more for garnish

  Optional Garnishes

  • cucumber chopped
  • cherry tomato
  • fresh cilantro or other fresh herbs
  • freshly ground black pepper
  • extra virgin olive oil drizzle

  Cooking Tools Required

  Blender, Cutting board, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Chill for 2 hours before eating. Storage instructions: leftover soup can be transferred to a food storage container and refrigerated for up to 3 days or frozen for up to 3 months.

  Nutrition

  Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 553mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1689IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg

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  Grilled Eggplant Skewers-Low FODMAP

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  Rated 0 out of 5
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  Up to 10 servings
  

  Grilled Eggplant Skewers-Low FODMAP

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  Recipe adapted from:

  Eats Marter

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 skewers

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLow FODMAPLower CarbVeganVegetarian

  These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.

  https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

  Grilled Eggplant Skewers-Low FODMAP quantity

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  https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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  Ingredients Scale

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

  Instructions

  • Soak the skewers for an hour (start with this step when you start prepping the meal)
  • Rinse the eggplant and cut into bite-sized pieces, about 2" each.
  • Mix in the spices and chopped herbs with the olive oil.
  • Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 10-inch bamboo skewer
  • 5 eggplant small
  • 2 ½ red bell pepper cut into chunks
  • 1 pound zucchini cut into chunks
  • 1 bunch fresh mint
  • 10 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ½ lemon juiced
  • 5 tablespoon Italian parsley or other herbs
  • 2 tablespoon fresh cilantro or other herbs
  • 2 tablespoon fresh oregano or other herbs

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

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  Fried Chicken Strips with Veggie Sticks-Low FODMAP

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  Rated 0 out of 5
  Up to 10 servings
  

  Fried Chicken Strips with Veggie Sticks-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 tenders

  Gluten FreeLow FODMAPNut FreeSoy Free

  This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy.

  Fried Chicken Strips with Veggie Sticks-Low FODMAP quantity

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

  Instructions

  • Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
  • While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
  • Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
  • Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
  • When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

  Cook Times

  Active Prep20

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips

  For the marinade:

  • 1 1/2 cup plain Greek yogurt thinned with water if very thick
  • dash hot sauce such as Tabasco
  • 1 tablespoon Kosher salt

  For the coating:

  • 1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
  • ½ cup corn starch
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper

  For frying:

  • 3 cup avocado oil for frying

  For serving:

  • 3 carrot large, cut into 4-inch sticks
  • 3 red bell pepper cut into 4-inch sticks

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

  Nutrition

  Calories: 884kcal | Carbohydrates: 25g | Protein: 39g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4224IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 2mg

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  Pepperoni Pesto Mozzarella Stuffed Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Pepperoni Pesto Mozzarella Stuffed Chicken

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast, 5 ounces pasta

  Nut FreeRefined Sugar FreeSoy Free

  This "Pizza" stuffed chicken breast is served on a bed of whole wheat pasta. Please note this is a customer submitted recipe from Empower Coaching meal plan.

  https://empoweronlinecoaching.com

  Pepperoni Pesto Mozzarella Stuffed Chicken quantity

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  https://empoweronlinecoaching.com

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

  Instructions

  • Preheat an air fryer to 400 degrees.
  • Slice the chicken fillet down the side and stuff with the mozzarella, pesto, and pepperoni.
  • Top the chicken with the cajun seasoning and spray with light cooking spray
  • Bake 2 breasts at a time in the air fryer for 15-20 minutes. Use 450 degree oven for more than 2 servings.
  • Meanwhile, cook the pasta in a pot of lightly salted water according to the instructions on the package. Enjoy the pasta with the stuffed chicken!

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 26 ounce whole wheat pasta
  • 5 ounce red pesto
  • 5 ounce sliced pepperoni
  • 5 ounce reduced fat mozzarella
  • 55 ounce boneless skinless chicken breast
  • 10 tablespoon Cajun seasoning

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 584kcal | Carbohydrates: 62g | Protein: 51g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 633mg | Potassium: 946mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3654IU | Vitamin C: 2mg | Calcium: 181mg | Iron: 5mg

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  Peanut Butter Cookies

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  Rated 0 out of 5
  18 servings
  

  Peanut Butter Cookies

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  Recipe adapted from:

  John Kanell

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Soy FreeVegetarian

  These melt-in-your-mouth peanut butter cookies, with just the right balance of salty and sweet are a sure to please treat!

  https://preppykitchen.com/peanut-butter-cookies-recipe/

  Peanut Butter Cookies quantity

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  https://preppykitchen.com/peanut-butter-cookies-recipe/

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  Adjust the ingredients measurement scale here by changing this number. 18

  Instructions

  • Preheat over to 350F
  • Sift flour and baking powder together then whisk to combine.
  • Cream butter and sugars in a stand mixer fitted with a paddle attachment. You can add an optional 1/4-1/2 tsp sea salt.
  • Add peanut butter and mix until incorporated.
  • Mix in egg and vanilla extract then add flour mixture and beat until incorporated.
  • Roll dough into one inch balls and place on baking sheet lined with parchment paper.
  • Flatten cookies with a fork in a criss-cross pattern.
  • Bake cookies for about 10 minutes.
  • Allow cookies to cool completely on baking sheet, they need to set up before being transferred.

  Notes

  You will bake the cookies until almost done. They will set up and continue baking with the residual internal heat after they're pulled out of the oven.
  They will be VERY soft just out of the oven so let them rest for a while; when cooled they will be firm enough to handle and quite delicious.
  If your peanut butter is not on the salty side add 1/4-1/2 tsp salt to the batter.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size18

  Ingredients

  Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter room temp
  • 1 cup peanut butter
  • 1/2 cup brown sugar lightly packed
  • 1/2 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg large, room temp
  • 3/4 teaspoon baking powder

  Cooking Tools Required

  Baking sheet, Mixing spoon, Oven, parchment paper, Spatula, Stand Mixer

  Nutrition

  Calories: 218kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 105mg | Fiber: 1g | Sugar: 13g | Vitamin A: 171IU | Calcium: 26mg | Iron: 1mg

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  Doro Wat (Spicy Ethiopian Chicken Stew)

  $0.00 Cooking Fee

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  FSA/HSA eligible when qualified
  6 servings
  

  Doro Wat (Spicy Ethiopian Chicken Stew)

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  Recipe adapted from:

  Michelle Tam

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

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

  Doro Wat, is a spicy Ethiopian chicken stew made with drumbsticks and hard boiled eggs.

  https://nomnompaleo.com/post/55432334180/doro-wat-spicy-ethiopian-chicken-stew#wprm-recipe-container-12224

  Doro Wat (Spicy Ethiopian Chicken Stew) quantity

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  https://nomnompaleo.com/post/55432334180/doro-wat-spicy-ethiopian-chicken-stew#wprm-recipe-container-12224

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

  Instructions

  • Thoroughly season the drumsticks with salt, and set aside.
  • Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season liberally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.
  • Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.
  • Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.
  • Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds.
  • Add the berbere, cardamom, and black pepper. Cook the spices until fragrant, then, pour in the chicken stock and stir to mix well.
  • Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasionally, for 45 minutes or until the meat is tender and cooked through.
  • Meanwhile make the hardboiled eggs. Bring a pot of water to a boil and gently add the eggs. Bring back to a boil and set the timer for 10 minutes. Turn down to a simmer. When timer goes off add eggs to bowl of cold water to stop the cooking. Set aside.
  • Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third.
  • If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.
  • Cut the hard-boiled eggs into wedges. Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.

  Cook Times

  Active Prep10

  Hands-On Cook30

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 3 pound chicken drumsticks skin on or off
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • ¼ cup ghee
  • 2 red onion medium, thinly sliced
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon berbere (Ethiopian Spice Blend) or more if you like it spicy
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly ground black pepper
  • 2 cup low sodium chicken broth
  • 4 egg hard boiled

  Optional:

  • 2 tablespoon lime juice

  Cooking Tools Required

  Cutting board, Dutch Oven, Measuring cups and spoons, Saucepan, Sharp Knives, Tongs, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated through or on the cooktop over medium heat.

  Nutrition

  Calories: 385kcal | Carbohydrates: 6g | Protein: 33g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 496mg | Potassium: 519mg | Fiber: 1g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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  Keto Coconut Macaroons

  $0.00 Cooking Fee

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

  Keto Coconut Macaroons

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  Recipe adapted from:

  Carine Claudepierre

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 24

  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

  Dairy FreeDiabetes FriendlyKetoLower Carb

  Delicious and crispy with only 1 gram net carbs per serving.

  https://www.sweetashoney.co/keto-coconut-macaroons/

  Keto Coconut Macaroons quantity

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  https://www.sweetashoney.co/keto-coconut-macaroons/

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 24

  Instructions

  • Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
  • Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
  • When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
  • The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
  • Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
  • Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
  • You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size24

  Ingredients

  Ingredients

  • 4 egg large whites only
  • 1/4 cup erythritol
  • 2 teaspoon pure vanilla extract
  • 2 1/2 cup unsweetened shredded coconut

  Cooking Tools Required

  Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

  Nutrition

  Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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  Low Carb Eggplant Pizza

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Low Carb Eggplant Pizza

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  Recipe adapted from:

  Arman Liew

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar Free

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Low Carb Eggplant Pizza quantity

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  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant; prinkle with Italian seasoning, then sprinkle with some of both shredded cheeses. Add pepperoni, onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese divded
  • 1/2 cup shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 3 ounce sliced pepperoni
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 183kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 720mg | Potassium: 257mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 1mg

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

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  Vegan Eggplant Pizza

  $0.00 Cooking Fee

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

  Vegan Eggplant Pizza

  Add to my favorites

  Recipe adapted from:

  Arman Liew

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegan/vegetarian version.

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Vegan Eggplant Pizza quantity

  • Food Prep
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  • Ingredients
  • Serving

  https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
  • Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
  • Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
  • Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
  • Remove the eggplant pizzas from the oven and serve immediately.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 eggplant large
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pizza sauce
  • 1 cup vegan shredded mozzarella cheese divided
  • 1/2 cup vegan shredded cheddar cheese divided
  • 1/4 cup white mushroom chopped
  • 1/4 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 tablespoon Italian seasoning

  Cooking Tools Required

  Heavy duty rimmed baking sheet, parchment paper

  Reheating/Serving Instructions

  TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

  Nutrition

  Calories: 123kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 575mg | Potassium: 223mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg

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

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  Grilled Eggplant Skewers

  $0.00 Cooking Fee

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

  Grilled Eggplant Skewers

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  Recipe adapted from:

  Eats Marter

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 skewers

  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 FriendlyHeart HealthyKetoLower CarbVeganVegetarian

  These grilled skewers use eggplant, mushrooms, and red bell pepper for a colorful and flavorful main dish or side dish.

  https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

  Grilled Eggplant Skewers quantity

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  https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Soak the skewers for an hour (start with this step when you start prepping the meal)
  • Rinse the eggplant and cut into bite-sized pieces, about 2" each.
  • Peel the garlic, and pass through a press into the olive oil. Mix in the spices and chopped herbs.
  • Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 10-inch bamboo skewer
  • 5 eggplant small
  • 2 ½ red bell pepper
  • 1 pound cremini mushroom
  • 1 bunch fresh mint
  • 10 clove garlic
  • 10 tablespoon extra virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ½ lemon juiced
  • 5 tablespoon Italian parsley or other herbs
  • 2 tablespoon fresh cilantro or other herbs
  • 2 tablespoon fresh oregano or other herbs

  Cooking Tools Required

  Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 209kcal | Carbohydrates: 19g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 778mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1193IU | Vitamin C: 51mg | Calcium: 50mg | Iron: 2mg

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

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