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  Baked Balsamic Glazed Chicken-Low FODMAP

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  Up to 10 servings
  

  Baked Balsamic Glazed Chicken-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bone-in thigh

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

  Balsamic vinegar adds a tangy-sweet taste to this baked chicken. This recipes uses bone-in chicken thighs, but feel free to mix up the parts to your preference.

  Baked Balsamic Glazed Chicken-Low FODMAP quantity

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

  Instructions

  • In a large bowl, whisk together all the marinade ingredients.
  • Add the chicken and let marinate for 30 minutes.
  • Heat oven to 400 degrees.
  • Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
  • If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 4 ½ pound bone-in chicken thigh or a mixture of parts

  For the Marinade:

  • 2 tablespoon avocado oil
  • 5 tablespoon balsamic vinegar more to taste
  • 1 ½ tablespoon fresh rosemary chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

  Reheating/Serving Instructions

  Heat in microwave on full power until preferred temperature is reached.

  Nutrition

  Calories: 413kcal | Carbohydrates: 2g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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  One Pan Sweet Chili Salmon Rice Bowl

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  Rated 0 out of 5
  Up to 10 servings
  
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  One Pan Sweet Chili Salmon Rice Bowl

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Brain FoodDairy FreeEgg Free

  Enjoy this nutritious, sweet/slightly spicy salmon rice bowl for your next meal. This is a customer submitted recipe from Empower Coaching meal plan.

  https://empoweronlinecoaching.com

  One Pan Sweet Chili Salmon Rice Bowl quantity

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  https://empoweronlinecoaching.com

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

  Instructions

  • Add your diced pepper, onion and peas to a heated pan and cook on a high heat for 5 minutes.
  • Meanwhile, mix together your soy sauce, honey, sweet chilli and paprika to create your sauce.
  • Turn the heat down slightly then add your salmon chunks followed by salt, pepper and half of your sauce mixture.
  • Once the salmon is cooked, mix in your cooked rice and remainder of the sauce.
  • Serve and top with some sesame seeds and enjoy!!

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 yellow onion
  • 20 teaspoon sweet chili sauce
  • 20 tablespoon sesame seeds
  • 55 ounce wild Alaskan salmon fillet
  • 5 red bell pepper
  • 30 ounce microwave brown basmati rice
  • 15 teaspoon honey
  • 6 1/2 cup frozen green peas
  • 5 green bell pepper
  • 10 teaspoon paprika
  • 20 tablespoon soy sauce

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 629kcal | Carbohydrates: 69g | Protein: 47g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 2194mg | Potassium: 1536mg | Fiber: 12g | Sugar: 26g | Vitamin A: 3854IU | Vitamin C: 166mg | Calcium: 242mg | Iron: 7mg

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  Chocolate Overnight Oats

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  Rated 0 out of 5
  Up to 10 servings
  
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  Chocolate Overnight Oats

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Overnight oats make a great quick breakfast, snack, or dessert! Please note, this dish requires overnight refrigeration before ready to eat.

  https://empoweronlinecoaching.com

  Chocolate Overnight Oats quantity

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  https://empoweronlinecoaching.com

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

  Instructions

  Instructions for individual cups

  • Add the oats with the protein powder and mix together.
  • Fill to the top with water
  • Mix in the greek yogurt
  • Add berries and nut butter
  • Refrigerate overnight

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 1/3 cup 5% Greek yogurt
  • 3 1/3 cup raspberries
  • 3 1/3 cup old fashioned rolled oats
  • 10 scoop chocolate protein powder
  • 25 teaspoon peanut butter

  Cooking Tools Required

  jar with lid, Mixing spoon, Spatula

  Nutrition

  Calories: 340kcal | Carbohydrates: 35g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 211mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 2mg

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  Simmered Spicy Tofu with Beef

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  FSA/HSA eligible when qualified
  8 servings
  

  Simmered Spicy Tofu with Beef

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  Recipe adapted from:

  Chef Jun Cai

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  This flavorful simmered beef and tofu recipe was submitted by one of our San Francisco East Bay plaform chefs, Chef Jun Cai. It would go great with an oder of white rice!

  Simmered Spicy Tofu with Beef quantity

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

  Instructions

  • In a large wok heat the oil add the ground beef and Doubanjiang. Cook over medium heat and chop the ground meat into small bits with a spatula, until beef is evenly coated with Doubanjiang and fully cooked through.
  • Add green onion, garlic, ginger and stir fry for another minute.
  • Spread tofu evenly on top of ground beef. Add five-spice powder, and sugar. Pour in the water and cook until brought to a simmer.
  • Simmer, covered, over medium-low heat for 8 to 10 minutes, or until the sauce has reduced to half the original amount. Taste the tofu with some sauce (be careful, it will be very hot!).
  • Adjust seasoning by adding salt if needed. If the dish is too spicy, add another teaspoon of sugar to balance it out. Gently mix well with spatula.
  • Mix cornstarch water again until fully dissolved and swirl it into the skillet. Gently stir a few times with a spatula, until sauce thickens. Turn off heat and transfer everything to a bowl.
  • Garnish with extra green onion and a small of the Sichuan peppercorns oil, if using. Serve hot over steamed rice or by itself as main.

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce 80% lean ground beef
  • 2 tablespoon avocado oil
  • 3 tablespoon Doubanjiang (spicy Sichuan paste)
  • 4 stalk green onion chopped
  • 8 clove garlic chopped
  • 1 teaspoon fresh ginger minced
  • 28 ounce firm tofu
  • 4 teaspoon light soy sauce
  • 2 teaspoon oyster sauce
  • 3 tablespoon cornstarch mixed with 2 cups water
  • 1/2 teaspoon Chinese five spice powder
  • 2 teaspoon granulated sugar or to taste
  • 1 cup water

  Optional:

  • 2 teaspoon Sichuan peppercorn oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 218kcal | Carbohydrates: 10g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 236mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 2mg

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  Lemon Ricotta Cookies with Lemon Glaze

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  Rated 0 out of 5
  22 servings
  

  Lemon Ricotta Cookies with Lemon Glaze

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  Recipe adapted from:

  Giada De Laurentiis

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Soy FreeVegetarian

  These lovely cookies have a tender cake-like texture and are topped with a luscious lemon glaze. Perfect for a Spring holiday treat!

  https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

  Lemon Ricotta Cookies with Lemon Glaze quantity

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  https://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe-1950241

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  Adjust the ingredients measurement scale here by changing this number. 22

  Instructions

  For the cookies:

  • Preheat the oven to 375 degrees F.
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

  For the glaze:

  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Store in an air tight container.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size22

  Ingredients

  Ingredients

  • 2 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 2 cup sugar
  • 2 egg
  • 15 ounce ricotta cheese
  • 3 tablespoon fresh lemon juice
  • 1 lemon zested

  For the glaze:

  • 1 1/2 cup powdered sugar
  • 3 tablespoon fresh lemon juice
  • 1 lemon zested

  Cooking Tools Required

  Baking sheet, Cutting board, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

  Nutrition

  Calories: 231kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 148mg | Potassium: 50mg | Fiber: 1g | Sugar: 26g | Vitamin A: 237IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

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  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

  $0.00 Cooking Fee

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

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 fajitas

  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 FreeNut FreeRefined Sugar FreeSoy Free

  These chicken fajitas have incredible flavor, as they are marinated in a chili-lime sauce. They also come with homemade guacamole and pico de gallo. Served with lettuce leaves instead of tortillas.

  Chicken Fajitas with Guacamole and Pico de Gallo-Diabetes Friendly quantity

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  Ingredients Scale

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

  Instructions

  For Marinade

  • Whisk marinade ingredients together to combine. Pierce chicken breasts with a fork in several places and place in a shallow dish (if chicken breasts are fairly thick, cut in half horizontally). Pour 2/3 of the marinade over the chicken and allow to marinate for about 10 minutes at room temperature, while preparing the other ingredients. Set aside remaining marinade for vegetables.

  For Guacamole and Pico de Gallo

  • In a small bowl combine all the ingredients except for the avocado and tomatoes. To make the guacamole, add 1/3 of this mixture to another bowl, and add the avocado, mashing, and mixing with a fork. 

    To finish the pico de gallo, add the tomatoes to the first bowl, mixing well.  Adjust seasonings for both.

    To store the guacamole for later use, place it in acontainer and drizzle with lime juice. Cover with plastic wrap, pressingdown to remove any air bubbles. Cover and place in refrigerator.

  For Skillet

  • Heat some of the oil in a grill pan or cast iron skillet over medium-high heat and grill chicken on each side until desired doneness (about 5 minutes each side for depending on thickness). Set aside and allow to rest for 5 minutes.

  For Vegetables

  • Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.

  Assemble

  • To serve slice chicken against the grain into thin strips. Serve in lettuce leaves with fresh guacamole and pico de gallo.

  Notes

  Cook Times

  Active Prep35

  Hands-On Cook15

  Hands-Off Cook0

  Passive10

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1 each lime zested
  • 1/4 cup lime juice freshly squeezed
  • 5 tablespoon fresh cilantro chopped
  • 2 teaspoon fresh oregano
  • 3 clove garlic crushed
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper adjust to your preference of spice
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 2.5 pound boneless skinless chicken breast

  For the guacamole and pico de gallo:

  • 1/2 each white onion  small
  • 1 each jalapeno pepper finely chopped
  • 1/2 cup fresh cilantro chopped
  • 2 each lime juiced
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 2 each avocado ripe
  • 4 each Roma tomato seeded and diced

  For the fajitas:

  • 5 ounce red bell pepper seeded and sliced into strips
  • 5 ounce green bell pepper seeded and sliced into strips
  • 5 ounce yellow bell pepper seeded and sliced into strips
  • 1 pound onion sliced

  For serving:

  • 2 head leaf lettuce cleaned and separated

  Cooking Tools Required

  12-inch saute pan, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven until heated through, about 15 minutes or saute in a large pan over medium-high heat.

  Nutrition

  Calories: 320kcal | Carbohydrates: 17g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 625mg | Potassium: 1003mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6509IU | Vitamin C: 80mg | Calcium: 62mg | Iron: 2mg

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  Haney’s Oatmeal Raisin Walnut Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  

  Haney’s Oatmeal Raisin Walnut Cookies

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Refined Sugar FreeSoy FreeVegetarian

  This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

  Haney’s Oatmeal Raisin Walnut Cookies quantity

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  Ingredients Scale

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

  Instructions

  • In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
  • Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
  • In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
  • Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
  • Bake for 20 minutes or until walnuts start to brown a bit.
  • Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1/3 cup all purpose flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Kosher salt

  Wet ingredients:

  • 2 ripe banana well mashed
  • 1/2 cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 egg

  Mix in:

  • 1 cup walnuts chopped
  • 1 1/4 cup raisins

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 266kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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  Zucchini Carrot Walnut Bread

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  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.

  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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  Strawberry Cheesecake Overnight Oats

  $0.00 Cooking Fee

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

  Strawberry Cheesecake Overnight Oats

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  Recipe adapted from:

  Skinny Fitalicious

  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 FriendlyGluten FreeNut FreeOil FreeVegetarian

  Nothing like cheesecake for breakfast! This strawberry cheesecake overnight oats recipe is a delicious egg-free breakfast that's ready to go every morning!

  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

  Strawberry Cheesecake Overnight Oats quantity

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  https://skinnyfitalicious.com/strawberry-cheesecake-overnight-oats/

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

  Instructions

  • Stir all ingredients together in a mixing bowl. Divide the mixture evenly between mason jars or containers

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6.67 cup cottage cheese
  • 2.5 cup gluten free rolled oats
  • 1.67 cup unsweetened almond milk
  • 5 cup strawberry chopped

  Cooking Tools Required

  24x18 wooden board, jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Nutrition

  Calories: 214kcal | Carbohydrates: 24g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 668mg | Potassium: 313mg | Fiber: 4g | Sugar: 8g | Vitamin A: 70IU | Vitamin C: 42mg | Calcium: 164mg | Iron: 1mg

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  Creamy Clam Chowder in Bread Bowl

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  Rated 0 out of 5
  Up to 10 servings
  

  Creamy Clam Chowder in Bread Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 3 out of 5 based on 3 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Egg FreeNut FreeSoy Free

  This clam chowder can be served in a bread bowl (optional) for that San Francisco Fisherman's Wharf experience!

  Creamy Clam Chowder in Bread Bowl quantity

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  Ingredients Scale

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  Instructions

  • Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
  • Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
  • Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
  • Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.

  Notes

  If you don’t have quite enough clam juice from the canned clams (1 cup per serving) you can just use water to make up the difference. 

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon avocado oil
  • 1/3 pound bacon chopped
  • 2 yellow onion medium, diced
  • 6 stalk celery preferably the heart with leaves, cut into ¼” dice
  • 2/3 cup all-purpose flour
  • 7 cup bottled clam juice
  • 1 teaspoon dry thyme
  • 4 russet potato large, peeled and cut into ½” cubes
  • 2 cup heavy whipping cream
  • 26 ounce canned chopped clam drained, clam juice reserved
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Optional:

  • 10 sourdough bread round "lid" cut into top and hollowed out for soup

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Ladle, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-low power until heated through. Store soup and bread separately until ready to serve.

  Nutrition

  Calories: 1669kcal | Carbohydrates: 280g | Protein: 58g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 67mg | Sodium: 3935mg | Potassium: 1220mg | Fiber: 13g | Sugar: 30g | Vitamin A: 1119IU | Vitamin C: 16mg | Calcium: 315mg | Iron: 20mg | Phosphorus: 634mg

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  Custom Menu Order with Chef Richard Chavez (SF East Bay, Sonoma/Napa Area, and Marin County Only)

  $210.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Richard Chavez (SF East Bay, Sonoma/Napa Area, and Marin County Only)

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  Recipe adapted from:

  Richard Chavez

  Rated 0 out of 5

  $210.00 Cooking Fee

  Serving Size: varies

  Chef Richard Chavez Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

  *** Cannot be combined with any other dishes in your cart.

  https://foodom.acsdm.com/cook/richard-chavez/

  Custom Menu Order with Chef Richard Chavez (SF East Bay, Sonoma/Napa Area, and Marin County Only) quantity

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  https://foodom.acsdm.com/cook/richard-chavez/

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  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep193.85

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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  Classic Baked Potato Latkes

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  Up to 10 servings
  

  Classic Baked Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  These classic baked version of potato latkes cook up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Classic Baked Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
  • Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound russet potato
  • 1 onion large shredded
  • 3/4 cup matzo meal
  • 2 egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil cooking spray

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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  Baked Sweet Potato Latkes

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  Rated 0 out of 5
  Up to 10 servings
  

  Baked Sweet Potato Latkes

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  Recipe adapted from:

  Tori Avey

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 per person

  Refined Sugar FreeSoy FreeVegetarian

  This baked version of potato latkes uses sweet potatoes and cooks up tender in the middle and crispy on the edges.

  https://toriavey.com/potato-latkes/

  Baked Sweet Potato Latkes quantity

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  https://toriavey.com/potato-latkes/

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
  • Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
  • Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
  • Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
  • Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
  • Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
  • Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
  • Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

  Notes

  I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
  To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound sweet potato
  • 1 each onion large shredded
  • 3/4 cup matzo meal
  • 2 each egg large beaten
  • 1 tablespoon potato starch or more if needed
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper
  • avocado oil cooking spray

  Optional for serving:

  • applesauce
  • sour cream

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

  Nutrition

  Calories: 159kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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  Shrimp with Lobster Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  
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  Shrimp with Lobster Sauce

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  Recipe adapted from:

  Bill

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces plus 3/4 cup rice

  Dairy FreeGluten FreeNut Free

  Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill

  https://thewoksoflife.com/shrimp-lobster-sauce/

  Shrimp with Lobster Sauce quantity

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  https://thewoksoflife.com/shrimp-lobster-sauce/

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

  Instructions

  • Cook rice according to package directions
  • Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

  Cook Times

  Active Prep30

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup long grain white rice cooked according to package directions
  • 24 ounce U21 shrimp
  • 12 ounce ground pork
  • 6 tablespoon avocado oil
  • 3 clove garlic minced
  • 3 tablespoon dry sherry or Shaoxing wine
  • 4 1/2 cup low sodium chicken stock
  • 1 1/2 teaspoon sesame oil
  • 3/4 teaspoon granulated sugar
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ¼ teaspoon white pepper more or less to taste
  • 1 1/2 cup frozen green peas
  • 6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
  • 3 egg beaten slightly
  • 3 stalk green onion chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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  Vegan Picadillo

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Vegan Picadillo

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  Recipe adapted from:

  KaiaFit

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!

  www.kaiafitfolsom.com

  Vegan Picadillo 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 people

  Instructions

  • Cook rice according to package directions if using.
  • Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
  • Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
  • Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
  • Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
  • Serve with optional rice and garnish with cilantro.

  Notes

  Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
  Nutrition information is a rough estimate calculated without optional ingredients.

  Cook Times

  Active Prep25

  Hands-On Cook17

  Hands-Off Cook10

  Passive0

  Total Time52 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 tablespoon extra virgin olive oil
  • 4 cup yellow onion diced
  • 1 red bell pepper medium, finely chopped
  • 3 cup fresh shiitake mushroom roughly chopped
  • 3 tablespoon garlic minced, about 4 cloves
  • 2 tablespoon coconut aminos
  • 60 ounce canned brown lentil 15 oz, drained and rinsed
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinch cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 16 ounce canned tomato sauce
  • 1 1/2 cup water
  • 1 cup pimento-stuffed green olive roughly chopped
  • 1/2 cup raisins roughly chopped

  For Serving (optional)

  • 1 bunch fresh cilantro chopped
  • 2 1/2 cup long grain white rice or brown rice

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave or on the stovetop until heated through.

  Nutrition

  Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | 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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  Cut Seasonal Melon

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Cut Seasonal Melon

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatRefined Sugar FreeSoy Free

  In season melon is cut into bite-sized pieces, ready for you to enjoy!

  Cut Seasonal Melon quantity

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  Ingredients Scale

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

  Instructions

  • Thoroughly wash, seed, and cut fruit into bite-sized pieces.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cantaloupe seeded, trimmed
  • 1 honeydew melon seeded, trimmed
  • 1 baby watermelon trimmed

  Cooking Tools Required

  Cutting board, Sharp Knives

  Reheating/Serving Instructions

  Immediately refridgerate any unused portions.

  Nutrition

  Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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  Autumn Harvest Plant Based Bowl

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Autumn Harvest Plant Based Bowl

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.

  www.kaiafitfolsom.com

  Autumn Harvest Plant Based Bowl 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

  • Cook quinoa according to package directions.
  • Preheat the oven to 350 degrees F
  • Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
  • Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
  • Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
  • 31 ounce canned chickpeas drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 6 sprig fresh thyme
  • 2/3 cup dried cranberries
  • 2/3 cup pumpkin seeds
  • 6 cup kale stemmed and chopped
  • 2 1/2 cup quinoa cooked according to package directions
  • 5 tablespoon pure maple syrup

  Cooking Tools Required

  Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

  Reheating/Serving Instructions

  Heat in 350 degree oven for 15-20 minutes until heated through.

  Nutrition

  Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg

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  Strawberry Oatmeal Bars

  $0.00 Cooking Fee

  Rated 0 out of 5
  16 servings
  
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  Strawberry Oatmeal Bars

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  Recipe adapted from:

  Erin Clarke

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 bar

  Egg FreeNut FreeVegetarian

  These Strawberry Oatmeal Bars are made with fresh strawberries, a whole grain butter crumb topping, and a lightly sweetened vanilla glaze.

  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

  Strawberry Oatmeal Bars quantity

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  https://www.wellplated.com/strawberry-oatmeal-bars/#wprm-recipe-container-32956

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  Ingredients Scale

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

  Instructions

  • Place a rack in the center of your oven and preheat to 375 degrees F. Line an 8×8-inch baking pan with parchment paper so that the paper overhangs two sides like handles.
  • In a medium bowl, combine the oats, flour, brown sugar, ginger, and salt. Pour in the melted butter and stir until it forms clumps and the dry ingredients are evenly moistened. Set aside 1/2 cup of the crumble mixture, then press the rest into an even layer in the bottom of the prepared pan.
  • Scatter half of the strawberries over the crust. Sprinkle the cornstarch evenly over the top, then sprinkle on the lemon juice and 1/2 tablespoon of the granulated sugar. Scatter on the remaining berries, then the remaining 1/2 tablespoon sugar. Sprinkle the reserved crumbs evenly over the top. You will have some fruit showing through.
  • Bake the bars for 35 to 40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golden. Place the pan on a wire rack to cool completely (you can speed this process along in the refrigerator).
  • While the bars cool, prepare the glaze: In a medium bowl, briskly whisk together the powdered sugar, vanilla, and milk until smooth. Feel free to add more milk if a thinner consistency is desired. Using the parchment-paper handles, lift the bars from the pan. Drizzle with glaze, slice, and serve.

  Notes

  -Store leftovers in the refrigerator for up to 5 days.
  -To freeze, let the bars cool completely and do not glaze. Wrap tightly in plastic before placing in the freezer. Let thaw in the refrigerator and top with glaze before serving. (Bars can be frozen already glazed if needed.)
  -If you want to use frozen strawberries, let them thaw completely and pat them dry before making the recipe.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size16

  Ingredients

  Ingredients

  Bars

  • 1 cup old fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon Kosher salt
  • 6 tablespoon unsalted butter melted
  • 2 cup strawberry diced
  • 1 teaspoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon granulated sugar

  Vanilla Glaze

  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon milk

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Whisk

  Nutrition

  Calories: 118kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg

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  16

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  Cranberry Pear Tart

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Cranberry Pear Tart

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  Recipe adapted from:

  Taste of Home

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Nut FreeOil FreeVegetarian

  This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice.

  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

  Cranberry Pear Tart quantity

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  https://www.tasteofhome.com/recipes/cranberry-pear-tart/

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  Ingredients Scale

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

  Instructions

  • Press crust onto the bottom and up the sides of an ungreased 9 in tart pan with a removable bottom and trim the edges. Generously prick the bottom with a fork and set aside.
  • In a large skillet, cook the pears, cranberries, apple juice concentrate, and apple pie spice over medium heat until the pears are tender. Pour into the crust. Bake at 375F until the crust is golden brown, 30-35 minutes. Cool on a wire rack.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8 people

  Ingredients

  Ingredients

  • 1 9-inch frozen pie crust defrosted, refrigerated
  • 4 cup pear peeled and sliced
  • ⅓ cup dried cranberries
  • ⅓ cup apple juice concentrate thawed
  • 1 teaspoon apple pie spice

  Cooking Tools Required

  9-inch springform pan, Cooling Rack, Cutting board, Forks, Measuring cups and spoons, Oven, Peeler, Sharp Knives, Skillet, Top Stove

  Nutrition

  Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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  Salsa with Ancho Chiles

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Salsa with Ancho Chiles

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  Recipe adapted from:

  Alton Brown

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeKetoPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This mellow salsa made with tomatoes, onion, red bell pepper, garlic, and jalapenos is made with ancho chiles, which are dried poblano chiles, for a nice earthy flavor.

  https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

  Salsa with Ancho Chiles quantity

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  https://www.foodnetwork.com/recipes/alton-brown/salsa-with-ancho-chiles-3362810

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  Ingredients Scale

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

  Instructions

  • Preheat the broiler. Roast the ½ of the whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes.
  • Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
  • In a bowl, combine the jalapenos with the remaining ingredients.
  • Place in the refrigerator for up to 12 hours for flavor infusion.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each jalapeno pepper 1/2 seeded and minced, 1/2 whole
  • 6 each Roma tomato chopped
  • 4 clove garlic minced
  • 1 each red bell pepper finely diced
  • 1/2 each red onion finely chopped
  • 2 each dried ancho chile seeded, cut into short strips and snipped into pieces
  • 1 tablespoon extra virgin olive oil
  • 1 each lime juiced
  • 2 teaspoon chili powder more or less to taste
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 2 stalk green onion thinly sliced

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, Sharp Knives

  Nutrition

  Calories: 32kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 243mg | Potassium: 162mg | Fiber: 1g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

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