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  Bombay Slider

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  Up to 10 servings
  

  Bombay Slider

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  Recipe adapted from:

  Valli Little

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  $0.00 Cooking Fee

  Serving Size: 1 slider

  Nut Free

  Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.

  https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

  Bombay Slider quantity

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  https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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

  Instructions

  • Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
  • Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
  • Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
  • To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

  Notes

  You can order small brioche or mini burger buns from your baker.

  Cook Times

  Active Prep25

  Hands-On Cook10

  Hands-Off Cook0

  Passive20

  Total Time55 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 1 pound ground chicken
  • ¼ cup fresh cilantro chopped
  • ¼ cup green onion finely chopped
  • 1 teaspoon ground cumin
  • 1 dry red chili small, seeds removed, chopped
  • 1-inch piece fresh ginger peeled and grated
  • ¾ cup mayonnaise
  • 2 tablespoon curry powder mild
  • 1 tablespoon ketchup
  • 1 tablespoon plain Greek yogurt
  • 1 clove garlic crushed
  • 2 tablespoon extra virgin olive oil
  • 10 small brioche or mini burger bun split, toasted

  For serving:

  • mango chutney to serve
  • 1 cup Hamama microgreens optional, to serve

  Cooking Tools Required

  Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

  Reheating/Serving Instructions

  Heat the patties and the buns together in the microwave on medium power until heated through.

  Nutrition

  Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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  Roasted Sunchoke (Jerusalem artichoke) Salad

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  Up to 10 servings
  

  Roasted Sunchoke (Jerusalem artichoke) Salad

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  Recipe adapted from:

  Customer

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  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  Sunchokes are oven roasted with olive oil, combined with tomatoes, onions, and parsley, then tossed with fresh lemon juice. Jerusalem artichokes, as they ae sometimes called, are a great lower carb alternative to potatoes.

  Roasted Sunchoke (Jerusalem artichoke) Salad quantity

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  Instructions

  • Preheat oven to 425 degrees.
  • Place the sunchokes on a parchment-lined baking pan. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes.
  • Meanwhile, prep the rest of the ingredients and add to a large bowl. Once cooled, slice the sunchokes and add to the bowl. Sprinkle with lemon juice and toss.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For roasting:

  • 3 pound sunchokes peeled and cut in half lengthwise
  • 1/2 cup extra virgin olive oil
  • 11/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For the salad:

  • 2 red onion peeled, halved then thinly sliced
  • 1 cup Italian parsley roughly chopped
  • 11/3 pound cherry tomato

  For finishing:

  • 2 tablespoon fresh lemon juice

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Peeler, Sharp Knives

  Nutrition

  Calories: 237kcal | Carbohydrates: 33g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1307mg | Potassium: 1016mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1347IU | Vitamin C: 54mg | Calcium: 52mg | Iron: 6mg

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  Jollof Quinoa

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  Up to 10 servings
  

  Jollof Quinoa

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This West African dish is typically made with rice, tomatoes, onions, and curry, however in this recipe we sub the rice with quinoa.

  www.kaiafitfolsom.com

  Jollof Quinoa quantity

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  www.kaiafitfolsom.com

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  Instructions

  • In a food processor, blend the tomatoes, garlic, and half the onions until smooth. Set aside.
  • Heat the oil in a pot over medium heat. Cook the remaining onions until golden, about two minutes. Stir in the curry powder, thyme, and tomato mixture. Cook for one minute.
  • Add the quinoa, salt, and vegetable broth. Bring to a boil, then turn the heat to low. Cover and cook for 20 minutes or until the quinoa is cooked. Divide evenly between bowls.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to four days, or freeze in smaller portions if longer.
  Serving Size
  One serving equals approximately 1 1/2 cups.
  More Flavor
  Add red bell pepper and ginger to the tomato mixture. Add cayenne pepper.
  Serve it With
  Grilled meats, beans, stew, or curry.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tomato large, roughly chopped
  • 3 clove garlic
  • 3 yellow onion small, chopped, divided
  • 2 1/2 teaspoon extra virgin olive oil
  • 3 teaspoon curry powder
  • 3/4 teaspoon dry thyme
  • 3 1/3 cup quinoa
  • 3 teaspoon sea salt more or less to taste
  • 3 1/3 cup low sodium vegetable broth

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 245kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1018mg | Potassium: 468mg | Fiber: 5g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 3mg

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  Cinnamon Raisin Protein Cookies

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  Up to 10 servings
  

  Cinnamon Raisin Protein Cookies

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  These vegetarian oatmeal-flax cookies are naturally sweetened with bananas and raisins, plus they get a boost of protein from plant-based protein powder.

  www.kaiafitfolsom.com

  Cinnamon Raisin Protein Cookies quantity

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  www.kaiafitfolsom.com

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  Instructions

  • Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
  • Mash the bananas in the bottom of a mixing bowl. Add in the egg whites and tahini, and mix everything well.
  • Add in the remaining ingredients and mix well again.
  • Scoop the batter onto the baking sheet to form cookies. Use the lid of a wide-mouth mason jar as a mold.
  • Bake the cookies in the oven for 18 to 22 minutes, or until bottoms are golden brown.
  • Remove from oven, let cool completely on the baking sheet and enjoy!

  Notes

  Notes
  Protein Powder
  This recipe was developed and tested using a plant-based protein powder. Results may vary
  if using a different type of protein powder.
  Leftovers
  Store in the fridge up to 4 days, or in the freezer for up to 6 months.
  No Tahini
  Use sunflower seed butter, almond butter or peanut butter instead.
  No Raisins
  Use dried cranberries, chocolate chips or cacao nibs instead.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook22

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 banana ripe
  • 3/4 cup egg white
  • 4 1/2 tablespoon tahini
  • 1 cup plant-based vanilla protein powder
  • 1 cup rolled or quick oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup flax seeds meal

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher

  Nutrition

  Calories: 156kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 355mg | Fiber: 4g | Sugar: 6g | Vitamin A: 35IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg

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  Classic Macaroni Salad

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  Up to 10 servings
  

  Classic Macaroni Salad

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  Recipe adapted from:

  Sam Merritt

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Nut FreeSoy FreeVegetarian

  This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!

  https://sugarspunrun.com/macaroni-salad/#recipe

  Classic Macaroni Salad quantity

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  https://sugarspunrun.com/macaroni-salad/#recipe

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  Instructions

  • Hard boil eggs and cool before peeling and chopping
  • Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
  • In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
  • In separate bowl mix all dressing ingredients thoroughly until smooth
  • Pour dressing over salad and mix to coat pasta evenly

  Cook Times

  Active Prep15

  Hands-On Cook7

  Hands-Off Cook0

  Passive5

  Total Time27 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce elbow macaroni cooked according to package directions
  • 1 cup sweet pickle diced
  • 2 red bell pepper diced
  • 2/3 cup celery diced
  • 2/3 cup red onion diced
  • 3 egg hard-boiled

  For the dressing:

  • 1 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 1/2 tablespoon sweet pickle juice
  • 2 tablespoon red wine vinegar
  • 2 tablespoon granulated sugar
  • 3 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon garlic powder

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Plastic food wrap, Sharp Knives, Top Stove, Whisk

  Reheating/Serving Instructions

  Serve cold

  Nutrition

  Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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  Middle Eastern Spiced Meatball and Butternut Squash Soup

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  Up to 10 servings
  

  Middle Eastern Spiced Meatball and Butternut Squash Soup

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  Recipe adapted from:

  Customer

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  $0.00 Cooking Fee

  Serving Size: 2 cups with about 5 small meatballs

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

  Middle Eastern Spiced Meatball and Butternut Squash Soup quantity

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  Instructions

  • Mix together all the meatball ingredients and set aside.
  • Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
  • While the soup is coming to a boil, form the meatballs.
  • Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the meat balls:

  • 2 pound 90% lean ground beef
  • 1 onion grated, drained from liquid
  • 1/4 cup Italian parsley chopped
  • 2 teaspoon ground turmeric
  • 2 teaspoon paprika
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baharat spice blend
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon Kosher salt

  For the soup:

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 1 teaspoon bharat spice mix
  • 1 teaspoon ras el hanout spice mix, optional
  • 1 teaspoon ground nutmeg
  • 3 stalk celery chopped
  • 2 tomato crushed in a food processor
  • 2 carrot chopped
  • 2 pound butternut squash peeled, seeded, and cubed
  • 1 pound zucchini cubed
  • 10 cup water
  • 2 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 259kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 798mg | Potassium: 921mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12359IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

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  Miracle Noodle Yakisoba

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  6 servings
  

  Miracle Noodle Yakisoba

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeLower CarbNut FreeReduced FatRefined Sugar FreeVeganVegetarian

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

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

  Miracle Noodle Yakisoba quantity

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

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  Ingredients Scale

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  Instructions

  • Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
  • Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
  • Add the coleslaw mix and red chili and cook for 2 minutes.
  • Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
  • Transfer to a bowl, top with sesame seeds and serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6 people

  Ingredients

  Ingredients

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

  For the sauce:

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium high heat until heated through.

  Nutrition

  Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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  Okra, Peas & Rice

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  5 servings
  

  Okra, Peas & Rice

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  Recipe adapted from:

  KaiaFit

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

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

  Okra, Peas & Rice quantity

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

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  Instructions

  • Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
  • In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
  • Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
  • Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 1 1/2 cup Jasmine rice
  • 4 cup okra trimmed, chopped
  • 30 ounce canned black eyed peas drained and rinsed
  • 4 teaspoon extra virgin olive oil
  • 2 teaspoon paprika more or less to taste
  • 1 teaspoon sea salt more or less to taste
  • 56 ounce canned whole peeled tomatoes drained and halved

  Cooking Tools Required

  Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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  Vegan Kimchi Tofu Scramble

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  Rated 0 out of 5
  5 servings
  

  Vegan Kimchi Tofu Scramble

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

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

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

  Vegan Kimchi Tofu Scramble quantity

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

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  Instructions

  • Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
  • Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
  • Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
  • Divide into bowls and enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size5

  Ingredients

  Ingredients

  • 4 teaspoon sesame oil
  • 32 ounce medium firm tofu firm, patted dry, crumbled
  • 3 tablespoon tamari sauce
  • 10 cup kale leaves packed
  • 5 tablespoon nutritional yeast
  • 2 1/2 cup vegan kimchi drained

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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  Mushroom & Kale Stuffed Sweet Potato

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  Up to 10 servings
  

  Mushroom & Kale Stuffed Sweet Potato

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  Recipe adapted from:

  KaiaFit

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  $0.00 Cooking Fee

  Serving Size: 1 stuffed potato

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

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

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

  Mushroom & Kale Stuffed Sweet Potato quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 400ºF (204ºC) and place each sweet potato on a baking sheet. Bake for 40 to 45 minutes, or until cooked through.
  • About 10 minutes before the sweet potatoes are done cooking, heat the olive oil in a skillet over medium heat. Add in the onions and mushrooms and cook for 5 minutes or until soft.
  • Add the kale and nutritional yeast and cook for another 3 minutes or until the kale is cooked down.
  • Once the potatoes are cooked through, slice them down the middle and top with the mushrooms, kale and onion mix. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 each medium sweet potato pierced with a fork
  • 15 teaspoon extra virgin olive oil
  • 2 each large yellow onion chopped
  • 5 cup mushroom sliced
  • 5 cup kale leaves chopped
  • 15 teaspoon nutritional yeast

  Cooking Tools Required

  Cutting board, Forks, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 278kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 128mg | Potassium: 1006mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32063IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg

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  Exotic Mushroom Bisque

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  Up to 10 servings
  

  Exotic Mushroom Bisque

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This delicious soup combines 3 types of mushrooms with Madeira wine and broth. It can be partially or fully blended for a creamy texture. Note: This recipe contains alcohol which must be purchased by the customer.

  Exotic Mushroom Bisque quantity

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  Ingredients Scale

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

  Instructions

  • In a large pot sauté onions in olive oil until caramelized, about 20 minutes; remove from pan and set aside. Sauté all the mushrooms in the same pan. Puree 1/2 of the sautéed mushrooms in blender.
  • Return onion mixture to pan with sautéed mushrooms and pureed mushrooms. Add broth, Madeira wine, sea salt, and black pepper and simmer for 30 minutes.
  • Season to taste & serve.
  • Note: For a thicker, creamier version of this soup, puree entire recipe, thinning with reserved mushroom stock if needed.

  Cook Times

  Active Prep15

  Hands-On Cook25

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 sweet onion sliced
  • 1 cup extra virgin olive oil
  • 8 cup vegetable broth
  • 2 cup Madeira wine
  • 48 ounce cremini mushroom sliced
  • 2 cup dried morel mushroom soaked in warm water, sliced, and stock reserved
  • 9 ounce fresh shiitake mushroom stems removed and sliced
  • 2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 342kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1246mg | Potassium: 961mg | Fiber: 3g | Sugar: 15g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg

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  Cauliflower, Broccoli and Rice Casserole

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  6 servings
  

  Cauliflower, Broccoli and Rice Casserole

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeEgg FreeGluten FreeSoy FreeVeganVegetarian

  Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.

  Cauliflower, Broccoli and Rice Casserole quantity

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • Preheat the oven to 350ºF/175ºC.
  • In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
  • In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
  • Bake for 25-30 minutes or until the top is golden brown.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 cup jasmine rice
  • 3 1/2 cup water
  • 15 ounce canned chickpeas drained
  • 9 ounce cauliflower florets
  • 3 ounce broccoli florets
  • 1 ounce baby spinach or leafy greens of choice
  • 2 tablespoon pine nuts
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt more of less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 1 tablespoon nutritional yeast

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 407kcal | Carbohydrates: 73g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 529mg | Fiber: 8g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 35mg | Calcium: 81mg | Iron: 3mg

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  Cilantro Lime Southwest Salad

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  Up to 10 servings
  

  Cilantro Lime Southwest Salad

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeSoy FreeVeganVegetarian

  This Southwestern inspired salad contains sweet potatoes, black beans, corn, tomatoes, and avocado. It's tossed with a spicy cilantro-lime vinaigrette.

  Cilantro Lime Southwest Salad quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 375ºF/190ºC. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
  • While the sweet potatoes are roasting, prepare the vinaigrette. In a food processor or blender, combine cilantro, lime juice, garlic, jalapeño, apple cider vinegar and then blend. Then, add the mustard, olive oil and salt and blend until well combined. Set aside.
  • When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
  • Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat. TIP: wait until you’re ready to eat before you add the dressing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive15

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 each large sweet potato diced
  • 4 teaspoon extra virgin olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound red leaf lettuce 1 cup per serving
  • 30 ounce canned black beans drained and rinsed
  • 15 ounce canned sweet corn drained and rinsed
  • 2 each red bell pepper chopped
  • 2 each avocado diced
  • 5 ½ ounce cherry tomato halved
  • 2/3 cup pumpkin seeds
  • 1 each red onion chopped

  For the vinaigrette:

  • 1 bunch fresh cilantro
  • 4 each lime juiced
  • 2 clove garlic minced
  • 1 each jalapeno pepper seeded
  • 4 tablespoon apple cider vinegar
  • 1 ½ teaspoon spicy mustard
  • ½ cup extra virgin olive oil
  • ½ teaspoon sea salt

  Cooking Tools Required

  Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

  Nutrition

  Calories: 347kcal | Carbohydrates: 34g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 612mg | Potassium: 873mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10779IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 4mg

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  Lentil Bread

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  Rated 0 out of 5
  16 servings
  

  Lentil Bread

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1/16 loaf

  Dairy FreeGluten FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free bread gets added protein from the red lentil flour it uses, plus a touch of sweetness from the maple syrup.

  Lentil Bread quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees F. Place oven rack in middle position.
  • Lightly grease a loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold.
  • Pulse (about 10 pulses) dry ingredients in a food processor to mix. Add the wet ingredients and blend continually for about 1 minute or until smooth, scraping down the sides of the bowl at least once.
  • Pour into prepared pan and bake for 30-40 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing the loaf pan

  Dry ingredients:

  • 1 cup red lentil flour
  • 1½ teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder

  Wet ingredients:

  • 4 egg
  • ½ cup almond milk
  • 1 tablespoon maple syrup

  Cooking Tools Required

  8x5 inch Loaf Pan, Food Processor, Measuring cups and spoons, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

  Can be stored at room temperature for 24 hours, or wrapped tightly and frozen for longer storage.

  Nutrition

  Calories: 63kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

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  Baked Tomatoes with Garlic and Parsley

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  Up to 10 servings
  

  Baked Tomatoes with Garlic and Parsley

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 4 tomato halves

  Dairy FreeEgg FreeGluten FreeLower CarbRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

  Baked Tomatoes with Garlic and Parsley quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 degrees.
  • Wash tomatoes and cut them in half lengthwise.
  • Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, garlic, salt and pepper. Drizzle the olive oil on top.
  • Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 1/2 pound Roma tomato about 20 small
  • 6 tablespoon Italian parsley (flatleaf) finely chopped
  • 4 clove garlic large, finely chopped
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 tablespoon extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 114kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 477mg | Potassium: 503mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 32mg | Calcium: 27mg | Iron: 1mg

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  Skillet Baked Beans

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  Up to 10 servings
  

  Skillet Baked Beans

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 5 ounces

  Dairy Free

  No need to turn on your oven and heat up the whole house for this Summer BBQ favorite!

  Skillet Baked Beans quantity

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  Ingredients Scale

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

  Instructions

  • In a large skillet, cook chopped bacon until crisp, adding onion halfway through cooking time. Cook until onion is translucent and soft. Pour off drippings leaving a small amount for flavor. Add all remaining ingredients and bring to a boil, stirring often. Cook for 10 minutes to thicken, turning down if necessary to prevent burning.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2/3 pound bacon diced
  • 1 onion chopped
  • 56 ounce canned pork and beans undrained
  • 1/3 cup brown sugar packed
  • 1/4 cup yellow mustard
  • 2/3 cup BBQ sauce use your favorite

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through. Stir halfway through cooking time.

  Nutrition

  Calories: 363kcal | Carbohydrates: 48g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1125mg | Potassium: 630mg | Fiber: 9g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 3mg

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  Grilled Chicken and Butter Lettuce Salad

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  Up to 10 servings
  

  Grilled Chicken and Butter Lettuce Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreeRefined Sugar FreeSoy Free

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

  Grilled Chicken and Butter Lettuce Salad quantity

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  Ingredients Scale

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

  Instructions

  • Whisk together the marinade ingredients and pour over chicken, and refrigerate for 1 hour.
  • Meanwhile, cook peas in a large pot of boiling water until just tender, 2 to 3 minutes. Drain, and submerge in ice water to stop the cooking and retain color.
  • Preheat the grill to medium-high heat or set up grill for indirect heat. Remove chicken from marinade, and grill chicken, turning often, until internal temperature reaches 350° F, 15 to 20 minutes for drumsticks and 20 to 25 minutes for breasts. Let cool, and refrigerate until ready to serve. Just before serving, cut chicken breasts into thick slices.
  • Whisk together dressing ingredients. Arrange lettuce, whole mint leaves, and peas on a large serving platter. Toss chicken in dressing, and arrange on salad. Pour remaining dressing over salad.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive20

  Total Time1 hour hour

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 chicken drumstick
  • 8 boneless skinless chicken breast

  For the marinade:

  • 2 tablespoon avocado oil
  • 1/4 cup fresh lemon juice
  • 2 clove garlic minced

  For the salad:

  • 2 cup fresh peas shelled, (2 pounds pods=1 cup peas)
  • 4 head butter lettuce separated into leaves.
  • 1 bunch fresh mint leaves whole

  For the dressing:

  • 4 tablespoon extra virgin olive oil
  • 2/3 cup fresh lemon juice
  • 2 clove garlic minced
  • 2 shallot minced
  • 4 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • 1 bunch fresh mint leaves chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Mixing bowls, Saucepan, Sharp Knives, Tongs, Whisk

  Nutrition

  Calories: 272kcal | Carbohydrates: 9g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 676mg | Potassium: 685mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2462IU | Vitamin C: 25mg | Calcium: 49mg | Iron: 2mg

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  Broiled Grapefruit with Shredded Coconut

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  Up to 10 servings
  

  Broiled Grapefruit with Shredded Coconut

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 grapefruit

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

  Broiled Grapefruit with Shredded Coconut quantity

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

  Instructions

  • Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
  • Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
  • Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
  • Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
  • Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 5 grapefruit large, halved (1/2 grapefruit per serving)
  • 5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
  • 10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives

  Nutrition

  Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 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.
  Shop FSA/HSA eligible dishes when qualified

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

  Tahini Marinated Chicken Bowl with Cucumber Tomato Salad quantity

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  Ingredients Scale

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

  Instructions

  • In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
  • Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
  • Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
  • Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

  Cook Times

  Active Prep15

  Hands-On Cook8

  Hands-Off Cook0

  Passive60

  Total Time1 hour hour 23 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3½ pound boneless skinless chicken thigh
  • 2 tablespoon avocado oil for the grill grates

  Chicken marinade:

  • 1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
  • 4 tablespoon avocado oil
  • 6 tablespoon water
  • 4 tablespoon Italian parsley finely chopped
  • 2 tablespoon fresh rosemary finely chopped
  • 2 lemon zested, then juiced
  • 1/2 teaspoon crushed red pepper
  • 4 clove garlic minced
  • 2 shallot minced
  • 1 teaspoon Kosher salt

  For the salad:

  • 3 cup cucumber peeled and chopped
  • 3 cup cherry tomato halved
  • 2/3 cup Italian parsley roughly chopped
  • 6 tablespoon fresh mint roughly chopped
  • 1 head romaine lettuce chopped

  Sprinkle salad with:

  • 2 tablespoon fresh lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon sesame seeds

  Cooking Tools Required

  Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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  Almond Flour Crackers

  $0.00 Cooking Fee

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

  Almond Flour Crackers

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 crackers

  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 FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeVegetarianWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These homemade low carb and grain free crackers are made with almond flour, sesame and sunflower seeds, with a touch of rosemary.

  Almond Flour Crackers quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 350° F
  • In a large bowl, mix together all the dry ingredients.
  • In a separate bowl whisk the egg with avocado oil. Add to the dry ingredients, mixing well.
  • Place mixture on a baking sheet lined with parchment paper. Using a rolling pin, roll out mixture until thin and evenly spread.
  • Sprinkle flax seeds evenly over the dough, pressing lightly so seeds stick.
  • Cut vertically and horizontally into squares and place in the oven for 12 - 14 min. When cool enough to handle break apart along cut lines.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Dry ingredients:

  • 1 1/2 cup almond flour
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 teaspoon Kosher salt
  • 1 tablespoon fresh rosemary finely chopped

  Wet ingredients:

  • 2 tablespoon avocado oil
  • 1 egg

  For topping:

  • 1 tablespoon flax seeds

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Rolling Pin, Sharp Knives, Whisk

  Nutrition

  Calories: 173kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 55mg | Fiber: 3g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

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

  See more dish details

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

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