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  5 Fresh Vegetable Spring Rolls with Peanut Sauce

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  5 servings
  

  5 Fresh Vegetable Spring Rolls with Peanut Sauce

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  Recipe adapted from:

  Damn Delicious

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  $0.00 Cooking Fee

  Serving Size: 1 roll (5"x 1")

  Dairy FreeEgg FreeGluten FreeVeganVegetarian

  These spring rolls are filled with fresh colorful vegetables and served with a delicious peanut sauce. Perfect on a hot day!

  https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

  5 Fresh Vegetable Spring Rolls with Peanut Sauce quantity

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  https://damndelicious.net/2019/06/25/vegetable-spring-rolls-with-peanut-sauce/

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  Adjust the ingredients measurement scale here by changing this number. 5 pieces

  Instructions

  Peanut Sauce

  • Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl.
  • Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

  Spring Rolls

  • Working one at a time, wet rice paper for 10-15 seconds and transfer to a work surface.
  • Place lettuce, basil, mint and cilantro in the center of each wrapper; top with carrots, cabbage, bell pepper, cucumber and avocado; season with salt and pepper, to taste.
  • Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.
  • Serve immediately with peanut sauce.
  • To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size5 pieces

  Ingredients

  Ingredients

  • 5 rice paper wrap 10 inch size
  • 3 leaf lettuce torn into large pieces
  • 0.5 cup fresh basil whole leaves
  • 0.5 cup fresh mint whole leaves
  • 0.5 cup fresh cilantro whole leaves
  • 0.5 each carrot shredded
  • 0.5 cup purple cabbage shredded
  • 0.5 each red bell pepper thinly sliced
  • 0.5 each English cucumber seeded and cut into long matchsticks
  • 1 each avocado halved, peeled, seeded and thinly sliced

  Peanut Sauce

  • 2 tablespoon peanut butter
  • 2 teaspoon tamari sauce
  • 0.5 tablespoon lime juice
  • 1 teaspoon brown sugar
  • 0.5 teaspoon chili garlic sauce or more, to taste
  • 0.5 teaspoon fresh ginger finely grated

  Cooking Tools Required

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

  Reheating/Serving Instructions

  To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

  Nutrition

  Calories: 180kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 308mg | Potassium: 408mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2055IU | Vitamin C: 28mg | Calcium: 46mg | Iron: 2mg

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  Asian Turkey Lettuce Wraps

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  4 servings
  

  Asian Turkey Lettuce Wraps

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  Recipe adapted from:

  Mayumi Tavalero

  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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyLower CarbRefined Sugar Free

  These tasty low carb lettuce wraps are full of flavor and extra veggies.

  Asian Turkey Lettuce Wraps quantity

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  Instructions

  Prepare the Filling:

  • Heat the sesame oil in a large pan over medium heat.
  • Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
  • Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.

  Add Vegetables:

  • Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.

  Prepare Lettuce Wraps:

  • While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.

  Assemble the Wraps:

  • Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.

  Serve:

  • Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound lean ground turkey
  • 1 tablespoon sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon sriracha sauce optional
  • 1 tablespoon honey
  • 2 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1/2 cup carrots shredded
  • 1 cup red bell pepper chopped
  • 1 cup frozen green peas
  • 1/2 head iceberg lettuce or butter lettuce, leaves separated

  Optional for garnish:

  • 1/2 cup unsalted roasted peanuts chopped
  • 1/2 cup green onions chopped

  Cooking Tools Required

  12-inch nonstick skillet, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat filling in a saute pan over medium heat or in the microwave on high power.

  Nutrition

  Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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  Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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  8 servings
  

  Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms

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  Recipe adapted from:

  Mayumi Tavalero

  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.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreeRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  With this selection you'll get two different quinoa dishes with 4 servings each. First, enjoy a roasted veggie quinoa bowl packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. Your second dish is quinoa stuffed mushrooms that is not only delicious, but packed with fiber!

  Roasted Veggie Quinoa Bowl and Quinoa Stuffed Portobello Mushrooms quantity

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

  Instructions

  For the Quinoa Bowl: Cook the quinoa

  • Rinse 1 cup of quinoa under cold water. Note: You can cook the quinoa for the stuffed mushroom recipe at the same time-see below.
  • In a medium pot, combine the quinoa and water, according to package directions. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.

  Roast the vegetables:

  • Preheat the oven to 400°F (200°C).
  • On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
  • Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

  Assemble the bowl:

  • Divide the cooked quinoa into 4 bowls. Top with the roasted vegetables and drizzle with fresh lemon juice. Garnish with fresh cilantro, if desired.

  For the Stuffed Mushrooms:

  • Rinse 2 cups of quinoa under cold water and add to a medium pot. Add water according to package directions. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.

  Prepare the Mushrooms:

  • Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.

  Sauté the Vegetables:

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

  Mix Quinoa with Vegetables:

  • Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.

  Stuff the Mushrooms:

  • Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.

  Bake:

  • Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.
  • Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the quinoa bowl:

  • 1 cup quinoa
  • 2 cup water
  • 1 medium zucchini chopped
  • 1 medium bell pepper chopped
  • 1 medium carrot sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt

  Optional:

  • 2 tablespoon fresh cilantro chopped for garnish

  For the stuffed mushrooms:

  • 2 cup quinoa
  • 8 portobello mushroom
  • 2 tablespoon extra virgin olive oil
  • 1 large onion diced
  • 2 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 2 tablespoon fresh lemon juice

  For garnish:

  • 2 tablespoon Italian parsley

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 321kcal | Carbohydrates: 49g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Sodium: 314mg | Potassium: 831mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1610IU | Vitamin C: 22mg | Calcium: 56mg | Iron: 4mg

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  Pear, Cinnamon, and Ginger Syrup

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  16 servings
  

  Pear, Cinnamon, and Ginger Syrup

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  $0.00 Cooking Fee

  Serving Size: 2 tablespoons

  Gluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This soothing and flavorful syrup is perfect for boosting immunity, calming digestion, or adding a touch of healthful sweetness to your day. Made with natural ingredients, it’s packed with antioxidants and anti-inflammatory properties. How to use: Take 1-2 tablespoons daily as a natural remedy for soothing digestion and boosting immunity. Add to hot water or tea for a warming, healthful drink. Drizzle over oatmeal, pancakes, or yogurt for a flavorful boost.

  Pear, Cinnamon, and Ginger Syrup quantity

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  Ingredients Scale

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  Instructions

  Prepare the Base:

  • Place the chopped pears, ginger slices, and cinnamon sticks in a medium saucepan.

  Simmer the Ingredients:

  • Add the water to the saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer for 30-40 minutes until the pears are soft and fragrant.

  Strain the Syrup:

  • Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl, pressing gently on the pears to extract all the liquid. Discard the solids.

  Sweeten (Optional):

  • Stir in the raw honey while the syrup is still warm. Adjust the sweetness to your preference.

  Cool and Store:

  • Let the syrup cool to room temperature before transferring it to a glass jar or bottle. Store in the refrigerator for up to 2 weeks.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 2 ripe pear chopped (with skin, for extra nutrients)
  • 1 piece fresh ginger (1-2 inches) peeled and sliced
  • 2 piece cinnamon stick
  • 3 cup water
  • 3 tablespoon raw honey optional, adjust to taste

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, jar with lid, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Vegetable Peeler

  Nutrition

  Calories: 26kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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  Quinoa Stuffed Portobello Mushrooms

  $0.00 Cooking Fee

  Rated 0 out of 5
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  4 servings
  

  Quinoa Stuffed Portobello Mushrooms

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 mushrooms

  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 FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe features heart-healthy quinoa stuffed into large portobello mushrooms, creating a delicious and nutritious dish with plenty of fiber.

  Quinoa Stuffed Portobello Mushrooms quantity

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  Ingredients Scale

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

  Instructions

  Prepare the Quinoa:

  • Rinse 1 cup of quinoa under cold water to remove its natural coating. In a medium pot, combine the quinoa with 2 cups of water or low-sodium vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.

  Prepare the Mushrooms:

  • Preheat your oven to 375°F (190°C). Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon to create space for the quinoa stuffing. Lightly brush the mushroom caps with olive oil and season with a pinch of salt and pepper. Place the mushrooms on a baking sheet, gill-side up.

  Sauté the Vegetables:

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until softened and fragrant.

  Mix Quinoa with Vegetables:

  • Add the cooked quinoa to the pan with the onions and garlic. Stir in the oregano, black pepper, and any additional salt to taste. Cook for another 2-3 minutes, allowing the flavors to combine. Optionally, squeeze in the lemon juice for added brightness.

  Stuff the Mushrooms:

  • Spoon the quinoa mixture into each mushroom cap, pressing gently to pack the filling.

  Bake:

  • Place the stuffed mushrooms in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the quinoa is slightly crispy on top.

  Garnish and Serve:

  • Garnish with fresh parsley if desired, and serve the stuffed mushrooms hot.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 2 cup quinoa
  • 8 each portobello mushroom
  • 2 tablespoon extra virgin olive oil
  • 1 each large onion diced
  • 2 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Kosher salt
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon Italian parsley for garnish

  Cooking Tools Required

  12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Spatula, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 382kcal | Carbohydrates: 56g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 297mg | Potassium: 521mg | Fiber: 6g | Sugar: 0.3g | Vitamin A: 191IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 4mg

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  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

  $0.00 Cooking Fee

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

  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts

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  Recipe adapted from:

  Mayumi Tavalero

  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 FreeHeart HealthyRefined Sugar Free

  With this selection you'll get two different pork dishes with 4 servings each. First, enjoy Chinese style pork stir-fry with crisp vegetables. And second, enjoy an herb seasoned pork tenderloin roasted with sweet potatoes and Brussels sprouts.

  Chinese-Style Pork Stir-Fry and Pork Tenderloin with Sweet Potatoes and Brussels Sprouts quantity

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  Ingredients Scale

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

  Instructions

  For the Stir Fry:

  • Marinate half the pork (other half for the roast): In a bowl, toss the sliced pork tenderloin with 1 tbsp of soy sauce and a pinch of salt and pepper. Let it marinate for about 5-10 minutes if time permits.
  • Cook the Pork: In a large skillet or wok, heat 1/2 tbsp of sesame oil over medium-high heat. Add the pork and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
  • Stir-Fry the Vegetables: In the same skillet, add the remaining 1/2 tbsp oil. Add the garlic and ginger, if using, and cook for about 30 seconds until fragrant. Add the cabbage, bell pepper, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
  • Combine Ingredients: Return the pork to the skillet and add the remaining 1 tbsp soy sauce. Stir everything together and cook for an additional 2-3 minutes, allowing the flavors to meld. Season with salt and pepper if desired.
  • Serve: Divide the stir-fry among four plates and garnish with sliced green onions, if using.

  For the Pork Tenderloin with Roasted Sweet Potatoes & Brussels Sprouts

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin and season with salt, pepper, thyme (or rosemary), and smoked paprika if desired.
  • Prepare the Veggies: In a bowl, toss the cubed sweet potatoes and halved Brussels sprouts with the remaining 1 tbsp olive oil, salt, and pepper.
  • Roast: Arrange the pork tenderloin on a baking sheet and spread the seasoned sweet potatoes and Brussels sprouts around it. Roast for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the veggies are tender and slightly caramelized. Let the pork rest for 5-10 minutes before slicing.
  • Serve: Slice the pork tenderloin into medallions and serve alongside the roasted sweet potatoes and Brussels sprouts.

  Cook Times

  Active Prep30

  Hands-On Cook15

  Hands-Off Cook35

  Passive0

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Stir Fry:

  • 1 pound pork tenderloin sliced into thin strips
  • 2 tablespoon low-sodium soy sauce
  • 1 tablespoon avocado oil
  • 1/2 head green cabbage thinly sliced
  • 1 piece red bell pepper thinly sliced
  • 2 piece carrot julienned
  • 2 stalk green onion sliced
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger minced
  • 1/2 teaspoon freshly ground black pepper

  For the Pork Tenderloin with Vegetables:

  • 1 pound pork tenderloin
  • 1 piece sweet potato cubed
  • 1 pound Brussels sprouts halved
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika optional

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Oven, Roasting Pan, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 261kcal | Carbohydrates: 17g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 400mg | Potassium: 970mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7604IU | Vitamin C: 90mg | Calcium: 76mg | Iron: 3mg

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  Buffalo Chicken Sliders and Chicken-Spinach Pasta

  $0.00 Cooking Fee

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

  Buffalo Chicken Sliders and Chicken-Spinach Pasta

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Diabetes FriendlyEgg FreeHeart HealthyRefined Sugar Free

  With this selection you'll get two different chicken dishes with 4 servings each. First, enjoy Buffalo Chicken Sliders, bursting with flavor and perfectly paired with a crunchy, colorful slaw. And second, enjoy a creamy yet light pasta dish packed with lean protein, fiber-rich ingredients, and heart-healthy fats.

  Buffalo Chicken Sliders and Chicken-Spinach Pasta quantity

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  Ingredients Scale

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

  Instructions

  Cook the Chicken for both Dishes:

  • Preheat the oven to 375°F.
  • In a bowl, toss half the chicken thighs (for sliders) with olive oil, garlic powder, smoked paprika, and hot sauce. Toss the other half (for the pasta dish) with Italian seasoning.
  • Bake chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F.

  Shred the Chicken for the sliders:

  • Once cooked, shred the chicken using two forks and mix with the juices in the dish for extra flavor.

  Chop the chicken into bite-sized pieces for the pasta dish.

  Prepare the Buns:

  • Lightly toast the whole-grain slider buns in a dry skillet or oven.

  Assemble the Sliders:

  • Spread a thin layer of Greek yogurt on the bottom half of each bun.
  • Add a portion of shredded Buffalo chicken and sprinkle with crumbled blue cheese (if using).
  • Top with the other half of the bun.

  For the Rainbow Veggie Slaw:

  Mix the Veggies:

  • In a large bowl, combine purple cabbage, carrots, and kale or spinach.

  Make the Dressing:

  • In a small bowl, whisk olive oil, apple cider vinegar, Dijon mustard, and black pepper.

  Toss and Serve:

  • Pour the dressing over the veggies and toss well to coat.
  • For the Chicken-Spinach Pasta:
  • Bring a pot of water to a boil, cook pasta according to package directions, and drain. Reserve 1/2 cup pasta water for the sauce.

  Sauté the Garlic and Spinach:

  • In a skillet, add a bit of oil and the ginced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
  • Add spinach and cook until wilted, about 2 minutes.

  Make the Garlic Sauce:

  • Pour in the chicken broth into the pan, scraping up any browned bits.
  • Let the broth simmer for 2-3 minutes to reduce slightly.
  • Stir in Greek yogurt and Parmesan cheese, mixing well to create a creamy sauce. Add reserved pasta water a little at a time to reach desired consistency.

  Combine Ingredients:

  • Add the cooked pasta, chicken, and spinach to the skillet. Toss to coat everything in the garlic sauce.

  Serve:

  • Divide into bowls and garnish with fresh parsley or basil, if desired.

  Cook Times

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the Buffalo Chicken Sliders:

  • 1 pound boneless skinless chicken thigh
  • 1/4 cup hot sauce like Frank's RedHot reduced-sodium preferred
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 4 each small whole-grain slider buns
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon crumbled blue cheese optional

  For the Rainbow Veggie Slaw:

  • 1 cup purple cabbage shredded
  • 1 cup carrot shredded
  • 1 cup fresh spinach chopped
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper

  For the Chicken-Spinach Pasta:

  • 8 ounce whole-grain penne pasta
  • 1 tablespoon extra virgin olive oil
  • 1 pound boneless skinless chicken thigh
  • 4 cup fresh spinach
  • 4 clove garlic minced
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon Italian seasoning

  For the Sauce:

  • 1 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt

  Optional:

  • 2 tablespoon grated parmesan cheese
  • 2 tablespoon Italian parsley or basil for garnish

  Cooking Tools Required

  12-inch nonstick skillet, 5-quart saucepot, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat chicken in the microwave on high power until heated through

  Nutrition

  Calories: 396kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 488mg | Potassium: 639mg | Fiber: 7g | Sugar: 3g | Vitamin A: 4780IU | Vitamin C: 20mg | Calcium: 111mg | Iron: 4mg

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  Halvah Energy Balls

  $0.00 Cooking Fee

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  Up to 10 servings
  

  Halvah Energy Balls

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  Recipe adapted from:

  Batel's Kitchen

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  $0.00 Cooking Fee

  Serving Size: 2 per person

  Dairy FreeEgg FreeGluten FreePostpartumRefined Sugar FreeSoy FreeVegetarian

  These nourishing lactation energy balls were born out of Batel's journey as a new mom of twins, looking for a healthy way to boost milk production. Combining oats, flax seeds, nuts, tahini, and honey, she created a delicious, halvah-inspired snack that’s perfect for nursing moms—or anyone craving a wholesome treat. Freezer-friendly and packed with goodness, they became my daily go-to, helping her stay energized while juggling life with twins.

  Halvah Energy Balls quantity

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  Ingredients Scale

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

  Instructions

  • In a food processor combine: walnuts, pecans, and pistachios—pulse a few times to get nice medium sized chunks. (Not a fine powder, you want to keep the crunch.)
  • In a bowl place the oats, hazelnut flour, hemp seeds, flax, cocoa powder, salt, cinnamon. Mix with a spoon and set aside.
  • In a glass bowl, combine the tahini paste, honey, chocolate chips, and coconut oil. Heat for about a minute in the microwave or stove, just to allow the chocolate to melt. 
  • Combine the wet and dry ingredients well and let sit for about 10 minutes.
  • Prepare a coating by chopping the pecans, and preparing the shredded coconut in a bowl.
  • In another bowl have some water and start forming the energy balls. Dip each one in the water for a second and then directly into the chopped nuts or shredded coconut. Place on a baking sheet and freeze for 2 hours or more. Then transfer to a zip-top bag or a container. Keep them in the freezer or fridge.
  • Note: If you chose to freeze them, allow sitting for 5 minutes before eating. OR, place in the microwave for 15 seconds just enough to be able to bight. They don't really need to be warm.

  Notes

  If you choose to freeze them, allow sitting for 5 minutes before eating. OR, place i the microwave for 15 seconds, just enough to be able to bite. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size10 People

  Ingredients

  Ingredients

  Dry Ingredients:

  • 2 cup old fashioned rolled oats
  • 1 cup hazelnut flour or almond meal
  • 1/3 cup walnuts Raw; roughly chopped
  • 1/3 cup pecans Raw; roughly chopped
  • 1/3 cup shelled pistachios Raw, roughly chopped
  • 2 tablespoon hemp seeds
  • 2 tablespoon ground flax seeds
  • 3 tablespoon unsweetened cocoa powder
  • 1 pinch ground cinnamon
  • 1 pinch sea salt

  Wet Ingredients:

  • 1 cup tahini whole tahini preferred if available
  • 1/2 cup honey or date syrup, add another 1/4 cup if needed to help form the balls
  • 2 tablespoon coconut oil melted
  • ½ cup sugar-free dark chocolate chips

  For Coating

  • ½ cup pecans crushed
  • ½ cup unsweetened shredded coconut

  Cooking Tools Required

  Baking sheet, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon

  Reheating/Serving Instructions

  If you chose to freeze them, allow sitting for 5 minutes before eating. OR, place in the microwave for 15 seconds just enough to be able to bight. They don't really need to be warm.

  Nutrition

  Serving: 2g | Calories: 563kcal | Carbohydrates: 43g | Protein: 11g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Sodium: 17mg | Potassium: 330mg | Fiber: 8g | Sugar: 16g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg

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  Green Bean Casserole Vegan GF

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  6 servings
  

  Green Bean Casserole Vegan GF

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  Recipe adapted from:

  Minimalist Baker

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This vegan and GF green bean casserole is full of tender, yet crisp green beans, a delicious lightened up mushroom cream sauce, and crunchy “fried” onions. Perfect for the holidays and beyond.

  Green Bean Casserole Vegan GF quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees F (204 C) and lightly grease 9×13 baking dish.

  Make the Crispy “Fried” Onions

  • Add 1 tablespoon of butter to a large skillet. Once melted, add the sliced onion and sauté for 4 to 6 minutes or until the onions and started to become lightly golden brown and tender.
  • Transfer the onions to a mixing bowl and then add the breadcrumbs, nutritional yeast, garlic powder, paprika, salt, and pepper. Toss until everything is combined and the onions are well coated in the breadcrumbs.

  Blanch the Green Beans

  • Bring a large pot of water to a boil and salt well - it will help season the green beans. Add green beans and cook for 5 minutes, then drain and place in an ice water bath to stop cooking. Drain and set aside.

  Make the Mushroom Sauce

  • In a large skillet over medium heat, add olive oil and shallots and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes.
  • Add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.
  • Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking to incorporate.
  • Add almond milk next and whisk to stir again. Season with a touch more salt and pepper and bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

  Assemble the Casserole

  • Pour the sauce evenly over the green beans in the casserole dish. Stir gently to ensure that everything is well combined and the green beans are evenly coated with sauce.
  • Add 1/3 of the "fried" onions and all of the cooked green beans. Toss to coat well, and top with remaining fried onions.
  • Bake for 15 minutes, or until warmed through and bubbly and slightly browned on top. Serve immediately (handle pan carefully).
  • Leftovers store well in the fridge for for 3-4 days.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the “Fried” Onion Topping

  • 1 tablespoon avocado oil
  • 1 each large yellow onion thinly sliced
  • ½ cup gluten-free Panko breadcrumbs
  • 2 tablespoon nutritional yeast or vegan parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

  For the Casserole Filling

  • 24 ounce green beans rinsed, trimmed and cut in half
  • ½ teaspoon Kosher salt plus more to taste
  • ¼ teaspoon freshly ground black pepper to taste
  • 2 tablespoon extra virgin olive oil
  • 1 each shallot minced
  • 3 clove garlic minced
  • 16 ounce baby bella mushroom sliced, can use also button or cremini
  • ¼ cup cassava flour
  • 1½ cup vegetable broth
  • 1 cup unsweetened almond milk

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Leftovers store well in the fridge for for 3-4 days. Heat in the microwave on medium-high power until heated through.

  Nutrition

  Calories: 211kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 743mg | Potassium: 665mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 15mg | Calcium: 120mg | Iron: 2mg

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  Quinoa Stuffed Bell Peppers

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  4 servings
  

  Quinoa Stuffed Bell Peppers

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  Recipe adapted from:

  Mayumi Tavalero

  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 FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe is high in fiber, heart-healthy, and diabetes-friendly. The quinoa provides a complete protein, and the combination of beans and vegetables offers a significant fiber boost, helping with blood sugar management. These stuffed peppers are a delicious and nutritious meal for any occasion!

  Quinoa Stuffed Bell Peppers quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
  • Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
  • Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
  • Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
  • Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
  • Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 4 piece large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cup water
  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup frozen corn kernels
  • 15 ounce canned diced tomatoes drained
  • 1/4 cup red onion finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  Baking Pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 343kcal | Carbohydrates: 58g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 725mg | Potassium: 1094mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4099IU | Vitamin C: 169mg | Calcium: 112mg | Iron: 6mg

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  Roasted Veggie Quinoa Bowl

  $0.00 Cooking Fee

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  4 servings
  

  Roasted Veggie Quinoa Bowl

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  Recipe adapted from:

  Mayumi Tavalero

  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 FreeHeart HealthyNut FreeRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Diabetes and heart health friendly, this Roasted Veggie Quinoa Bowl is packed with nutrient-dense vegetables, heart-healthy fats, and protein-rich quinoa. It’s a simple, flavorful, and filling meal that's easy on the budget and great for managing blood sugar.

  Roasted Veggie Quinoa Bowl quantity

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  Ingredients Scale

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

  Instructions

  Cook the quinoa:

  • Rinse 1 cup of quinoa under cold water.
  • In a medium pot, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed.
  • Fluff the quinoa with a fork and set aside.

  Roast the vegetables:

  • Preheat the oven to 400°F (200°C).
  • On a baking sheet, spread out the chopped zucchini, bell pepper, and sliced carrot. Drizzle with 1 tablespoon olive oil, then sprinkle with cumin, paprika, garlic powder, salt, and pepper. Toss the vegetables to coat evenly.
  • Roast in the oven for 20-25 minutes, or until the vegetables are tender and slightly browned, stirring halfway through for even roasting.

  Assemble the bowl:

  • Divide the cooked quinoa into 4 bowls.
  • Top with the roasted vegetables and drizzle with fresh lemon juice.
  • Garnish with fresh cilantro, if desired.

  Serve:

  • Serve immediately or store in the refrigerator for a quick meal later.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 cup quinoa
  • 2 cup water
  • 1 each zucchini medium, chopped
  • 1 each bell pepper medium, chopped
  • 1 each carrot medium, sliced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Kosher salt

  Optional:

  • 2 tablespoon cilantro chopped, for garnish

  Cooking Tools Required

  Heavy duty rimmed baking sheet, Mixing spoon, Oven, Pot with lid, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 193kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 301mg | Potassium: 271mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

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  Roasted Pork Tenderloin with Garlic and Spinach Lentils

  $0.00 Cooking Fee

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  4 servings
  

  Roasted Pork Tenderloin with Garlic and Spinach Lentils

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  Recipe adapted from:

  Mayumi Tavalero

  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 FreeHeart HealthyRefined Sugar FreeSoy Free

  Herb roasted pork is cooked until tender and served with a garlic lentils and spinach mix.

  Roasted Pork Tenderloin with Garlic and Spinach Lentils quantity

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  Ingredients Scale

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

  Instructions

  • Preheat the Oven: Preheat your oven to 400°F (200°C).
  • Prepare the Pork: Pat the pork tenderloin dry with a paper towel. Rub 1 tbsp of olive oil over the tenderloin, then season with salt, pepper, and thyme or rosemary if desired.
  • Roast the Pork: Place the tenderloin on a baking sheet or roasting pan. Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let it rest for 5-10 minutes before slicing.
  • Cook the Lentils: While the pork is roasting, rinse the lentils under cold water. Add them to a pot with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until tender. Drain any excess water.
  • Sauté Spinach and Garlic: In a large skillet, heat 1 tbsp of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add the spinach, stirring until wilted (about 2-3 minutes). Combine the spinach with the cooked lentils and season with salt and pepper.
  • Serve: Slice the pork tenderloin into medallions and serve with the garlic lentil and spinach mixture.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound pork tenderloin
  • 1 cup lentils
  • 4 cup fresh spinach
  • 2 tablespoon extra virgin olive oil
  • 4 clove garlic minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or rosemary

  Cooking Tools Required

  Baking Pan, Cutting board, Measuring cups and spoons, Oven, Pot with lid, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 380kcal | Carbohydrates: 31g | Protein: 37g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 377mg | Potassium: 1087mg | Fiber: 15g | Sugar: 1g | Vitamin A: 2845IU | Vitamin C: 12mg | Calcium: 74mg | Iron: 6mg

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  Whole Thanksgiving Turkey

  $118.75 Cooking Fee

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

  Whole Thanksgiving Turkey

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  Recipe adapted from:

  Lauren Allen

  Rated 0 out of 5

  $118.75 Cooking Fee

  Serving Size: 6 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

  AIP DietBrain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeWhole 30

  This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!

  EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter

  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

  Whole Thanksgiving Turkey quantity

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  https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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  Ingredients Scale

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

  Instructions

  • If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
  • Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
  • Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
  • Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
  • Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
  • Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
  • Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
  • Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
  • Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
  • Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
  • (I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
  • ***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
  • Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
  • Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook200

  Passive0

  Recipe Serving Size16

  Ingredients

  Ingredients

  • 17 pound whole turkey
  • 1 each onion peeled and quartered
  • 1 each lemon quartered
  • 1 each apple quartered
  • .75 ounce fresh rosemary
  • .75 ounce fresh thyme
  • .75 ounce fresh sage

  For the herb butter:

  • 1 cup unsalted butter softened
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 clove garlic minced

  Cooking Tools Required

  Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

  Nutrition

  Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

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  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

  $0.00 Cooking Fee

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

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado

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  Recipe adapted from:

  Mayumi Tavalero

  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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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbRefined Sugar FreeSoy Free

  Seasoned pork tenderloin is pan cooked, then sliced and place on top of a bed of mixed greens, with black beans, cherry tomatoes, and sliced avocado. Topped with a lime vinaigrette.

  Mexican-Style Pork Tenderloin Salad with Black Beans & Avocado quantity

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

  Instructions

  • Marinate the Pork: In a small bowl, mix the cumin, chili powder, salt, and pepper. Rub the spice mix over the pork tenderloin and let it marinate for 10-15 minutes.
  • Cook the Pork: Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated pork tenderloin and cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let the pork rest for 5 minutes before slicing it into thin strips.
  • Prepare the Salad: While the pork is cooking, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, black beans, and avocado.
  • Make the Dressing: In a small bowl, whisk together the remaining 2 tbsp olive oil, lime juice, salt, and pepper.
  • Assemble the Salad: Add the sliced pork on top of the salad. Drizzle with the lime dressing and toss gently to combine.
  • Serve: Garnish with fresh cilantro if desired, and serve immediately. If saving for later use, separate out ingredients to assemble when ready to eat. Refrain from slicing avocado until ready to eat.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/3 teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound pork tenderloin
  • 15 ounce canned black beans no salt added drained and rinsed
  • 1 each avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 whole red onion thinly sliced
  • 4 cup mixed greens

  For the dressing:

  • 1 each lime juiced
  • 2 tablespoon extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper

  Optional:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

  12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 342kcal | Carbohydrates: 21g | Protein: 31g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 681mg | Potassium: 941mg | Fiber: 8g | Sugar: 1g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg

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  Trail Mix On the Go Raw Deliciousness

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

  Trail Mix On the Go Raw Deliciousness

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  Recipe adapted from:

  Brien Shamp

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/4 cup

  FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.
  
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  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This homemade raw trail mix is made with whole food ingredients and are not only delicious but nutritious. WARNING: this is also very addictive! Make sure only to have ¼ cup at a time!

  Trail Mix On the Go Raw Deliciousness quantity

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients and store in an airtight container.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup raw walnut
  • ½ cup raw macadamia nut
  • ½ cup raw pecan
  • ½ cup raw pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup dried unsweetened apricot chopped
  • ¼ cup dried unsweetened cherries or other dried unsweetened fruits
  • ¼ cup dried unsweetened blueberries or other dried unsweetened fruits
  • ¼ cup golden raisins
  • ½ teaspoon kosher salt coarse

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 220kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.002g | Sodium: 120mg | Potassium: 235mg | Fiber: 3g | Sugar: 8g | Vitamin A: 233IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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  Foodom Definition T-Shirt: Support Our Mission

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  Zoodles with Meat Ragu

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

  Zoodles with Meat Ragu

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  Recipe adapted from:

  Skinny Taste

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of zoodles

  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 FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 30

  Zoodles topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.

  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

  Zoodles with Meat Ragu quantity

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  https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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  Ingredients Scale

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

  Instructions

  • Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
  • Rinse zoodles then squeeze them gently to remove excess moisture.
  • When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
  • Turn heat to low, add olive oil, kosher salt, and pepper to taste.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • Plate zoodles and serve topped with meat sauce and grated parmesan cheese, if desired.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 55 ounce zucchini
  • 3 tablespoon Kosher salt prior to cooking
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  Heat in microwave on high power until warm.

  Nutrition

  Calories: 272kcal | Carbohydrates: 20g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1703mg | Potassium: 1285mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2897IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 5mg | Phosphorus: 292mg

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

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  Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

  $0.00 Cooking Fee

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

  Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP

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  Recipe adapted from:

  Reneta Jenik

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 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 FreeKetoLow FODMAPNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with green onions and mustard seeds for a bit of spice and texture.

  Sauteed Greens with Shallots and Mustard Seeds – Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the green onions and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 1-2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra-virgin olive oil
  • 5 stalk green onion Use both the white and light green parts of the green onions
  • 1 tablespoon yellow mustard seeds
  • 1 pound Kale stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound Chard stems and inner ribs trimmed, leaves cut into ribbons
  • 1 pound Collard Greens stems and inner ribs trimmed, leaves cut into ribbons
  • 1 teaspoon Kosher salt more or less to taste
  • 1/3 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon fresh lemon juice more or less to taste

  Cooking Tools Required

  12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

  Reheating/Serving Instructions

  Heat in a saute pan over medium heat.

  Nutrition

  Calories: 84kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 1g | Vitamin A: 9643IU | Vitamin C: 74mg | Calcium: 251mg | Iron: 2mg

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  Custom Menu Order with Chef Brandon Leonard (Greater Sacramento Area Only)

  $250.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Brandon Leonard (Greater Sacramento Area Only)

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  Recipe adapted from:

  Brandon Leonard

  Rated 0 out of 5

  $250.00 Cooking Fee

  Serving Size: varies

  Chef Brandon Leonard Custom Order minimum $250, 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.

  Custom Menu Order with Chef Brandon Leonard (Greater Sacramento Area Only) quantity

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  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep230.77

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 51 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  Reheating/Serving Instructions

  varies

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  Keto Blueberry Muffins

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  
  Warning: Trying to access array offset on value of type bool in /home/acsdm/foodom.acsdm.com/wp-content/themes/food-astra-child/inc/menu-listing-popup.php on line 39
  

  Keto Blueberry Muffins

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  Recipe adapted from:

  Charlie Foundation

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  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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  Brain FoodDiabetes FriendlyGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.

  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

  Keto Blueberry Muffins quantity

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  use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
  • In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
  • Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
  • Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 2 cup almond flour
  • 1/4 cup coconut flour
  • 2 teaspoon konjac root fiber
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch Kosher salt
  • 1/2 cup extra virgin olive oil
  • 3 each egg
  • 2 tablespoon water
  • 1/2 cup fresh blueberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

  Nutrition

  Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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  12

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