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  Strawberry Cheesecake Fat Bomb

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  12 servings
  
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  Strawberry Cheesecake Fat Bomb

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 piece

  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 CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, or full fat dairy, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 12 pieces

  Strawberry Cheesecake Fat Bomb quantity

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  Ingredients Scale

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

  Instructions

  • Puree the strawberries in a food processor. Gently mix in the Stevia and vanilla extract. Add the butter, cream cheese and heavy cream to the strawberry mixture. Whip everything together with a mixer until creamy. Transfer to ice cube trays or molds. Cool in freezer for 2 hours.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size12

  Ingredients

  Ingredients

  • 6 ounce full-fat cream cheese softened
  • 5 tablespoon unsalted butter softened
  • 1/2 cup strawberry chopped
  • 1 teaspoon pure vanilla extract
  • 2 packet Stevia
  • 2 tablespoon heavy cream

  Cooking Tools Required

  Cutting board, Food Processor, icecube tray, Measuring cups and spoons, Sharp Knives, Spatula

  Nutrition

  Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 46mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.04mg

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  Peanut Butter Fat Bomb

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  15 servings
  
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  Peanut Butter Fat Bomb

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

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

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 30 pieces

  Peanut Butter Fat Bomb quantity

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  Adjust the ingredients measurement scale here by changing this number. 15

  Instructions

  • Melt all ingredients together in a sauce pan on low heat. Divide into 30 portions using ice cube trays or molds. Cool in refrigerator for one hour or until solid.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size15

  Ingredients

  Ingredients

  • 3/4 cup coconut oil
  • 1/2 cup butter
  • 2 tablespoon all-natural peanut butter
  • 3 tablespoon unsweetened cocoa powder

  Optional:

  • 2 tablespoon sugar-free syrup

  Cooking Tools Required

  icecube tray, Measuring cups and spoons, Pot with lid, Spatula

  Nutrition

  Calories: 80kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 95IU | Calcium: 2mg | Iron: 0.1mg

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  15

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  Salmon Stuffed Avocado Boats

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  
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  Salmon Stuffed Avocado Boats

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  Recipe adapted from:

  Customer submitted recipe

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 boat / half an avocado

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

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  Salmon Stuffed Avocado Boats quantity

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  Ingredients Scale

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

  Instructions

  • Place the salmon in a medium saucepan with water and bring to a boil over medium heat.
  • Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool. Discard of the water.
  • Slice the avocado in half and remove the pit. Use a spoon to scoop out enough avocado to create a bigger hole that the salmon will fit in. Transfer scooped out avocado to a small bowl.
  • Flake the salmon and add it and add it to the bowl with the scooped out avocados. Add lemon juice and mash until well mixed.
  • Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 27 ounce salmon fillet
  • 5 each ripe avocado
  • 1 1/4 each lemon juiced

  Topping (optional)

  • hot sauce

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives

  Nutrition

  Serving: 6.4ounces | Calories: 110kcal | Carbohydrates: 0.1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 34mg | Potassium: 378mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

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  Orange Creamsicle Baked Oatmeal

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Orange Creamsicle Baked Oatmeal

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  Recipe adapted from:

  Monique Volz

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Vegetarian

  Gorgeous orange baked oatmeal that tastes just like an orange creamsicle! This bright and fresh orange baked oatmeal is naturally sweetened with a bit of pure maple syrup and has wonderful hints of fresh orange juice and zest in every bite. Drizzled with a little orange yogurt topping or add some fun flavor mix-ins for the perfect brunch treat!

  https://www.ambitiouskitchen.com/orange-baked-oatmeal/

  Orange Creamsicle Baked Oatmeal quantity

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  https://www.ambitiouskitchen.com/orange-baked-oatmeal/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x9 inch pan with oil or nonstick cooking spray and set aside.
  • In a large bowl, whisk together the eggs, pure maple syrup, orange zest, orange juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
  • Add the dry ingredients to the bowl with the wet ingredients: oats, baking powder and salt. Mix until well combined.
  • Pour mixture into prepared pan and smooth top. Bake for 40-55 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the orange glaze.
  • To make the orange vanilla glaze: in a small bowl, mix together the greek yogurt, powdered sugar, orange juice, zest and vanilla; mix to combine. Add more orange juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  Wet ingredients:

  • 2 each egg
  • ⅓ cup pure maple syrup
  • 1 each large orange zested
  • ½ cup orange juiced
  • 1 tablespoon butter melted, vegan butter or melted and cooled coconut oil
  • 1 ¼ cup unsweetened vanilla almond milk or milk of choice
  • ½ tablespoon pure vanilla extract

  Dry ingredients:

  • 2 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • ¼ teaspoon Kosher salt

  Orange yogurt topping:

  • 2 tablespoon plain or vanilla Greek yogurt or sub dairy free yogurt or softened cream cheese
  • 1 tablespoon powdered sugar or you can sub maple syrup or honey
  • 1-2 teaspoon orange juiced to thin
  • ½ teaspoon orange zest
  • ¼ teaspoon pure vanilla extract

  Cooking Tools Required

  9x9 baking dish, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Nutrition

  Calories: 197kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 241mg | Potassium: 193mg | Fiber: 3g | Sugar: 15g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 144mg | Iron: 1mg

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  Garlic Butter Cashew Chicken

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  
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  Garlic Butter Cashew Chicken

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces plus 1 cup cooked rice

  PostpartumPregnancy

  This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.

  https://www.halfbakedharvest.com/cashew-chicken/

  Garlic Butter Cashew Chicken quantity

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  https://www.halfbakedharvest.com/cashew-chicken/

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  Ingredients Scale

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

  Instructions

  • Cook rice according to package directions.
  • To make the sauce. Combine all ingredients in a glass jar.
  • In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
  • Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
  • Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 11/2 cup jasmine rice cooked according to package directions

  For the sauce:

  • 1/2 cup hoisin sauce
  • 1/4 cup tamari or soy sauce
  • 1-2 tablespoon pure maple syrup
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon sriracha
  • 1/3 teaspoon freshly ground black pepper
  • 1/3 teaspoon crushed red pepper more or less to taste

  For the cashew chicken:

  • 3 tablespoon sesame oil or olive oil
  • 1 1/2 pound ground chicken
  • 1 tablespoon cornstarch or arrowroot starch
  • 1 teaspoon paprika
  • 1 1/2 cup broccoli florets
  • 3 tablespoon salted butter
  • 3-4 clove garlic chopped
  • 1 tablespoon fresh ginger chopped
  • 1 cup cashews
  • 1/3 cup pickled ginger

  Garnish:

  • 4 stalk green onion chopped
  • 1 tablespoon sesame seeds

  Cooking Tools Required

  12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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  Sheet Pan Sesame Miso Chicken and Sweet Potatoes

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  
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  Sheet Pan Sesame Miso Chicken and Sweet Potatoes

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  Recipe adapted from:

  Tieghan Gerard

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeLower Carb

  Marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan.

  https://www.halfbakedharvest.com/sesame-miso-chicken/

  Sheet Pan Sesame Miso Chicken and Sweet Potatoes quantity

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  https://www.halfbakedharvest.com/sesame-miso-chicken/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450° F.
  • In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.
  • During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 tablespoon sesame oil
  • 2 tablespoon miso paste red or white
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger grated
  • 2 clove garlic chopped
  • 2 teaspoon honey
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoon green onion chopped
  • 2 pound boneless skinless chicken thigh
  • 2 tablespoon sesame seeds

  Bake:

  • 2 tablespoon extra virgin olive oil
  • 3 each small sweet potato sliced
  • 1 bunch asparagus ends trimmed
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 314kcal | Carbohydrates: 8g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1320mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg

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  Hungarian Hazelnut Torte with Hazelnut Icing

  $0.00 Cooking Fee

  Rated 0 out of 5
  8 servings
  

  Hungarian Hazelnut Torte with Hazelnut Icing

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  Recipe adapted from:

  Andre Balog

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice or 1/8 of cake

  Soy FreeVegetarian

  From the NYT Passover Cookbook

  Hungarian Hazelnut Torte with Hazelnut Icing quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 350 and grease a 9” springform pan well
  • For torte, blend egg yolks and sugar with mixer until they are creamy, yellow and smooth
  • Whisk in the orange juice, matzoh meal and ground hazelnuts. Set aside
  • Whip the egg whites in another bowl until firm, then fold in the yolk mixture
  • Put the mixture in the springform pan and bake for 35 minutes
  • While baking, make the icing. In a saucepan, boil the sugar in the water until it dissolves. Continue bowling slowly until the mixture reaches 238 degrees Fahrenheit, the soft-ball stage on a candy thermometer. Or you can test the thickness of it by dropping a bit in cold water and seeing if it holds its shape.
  • In a bowl, beat additional egg yolks at medium speed until thickened, 3 to 4 minutes, and add the boiling sugar syrup a little bit at a time to the yolks while continuing to beat, for 3 to 4 minutes, until light yellow. Beat for 2 to 3 more minutes until cooled. Add the butter and beat at low speed for 5 minutes until light and creamy. Add the ground hazelnuts and mix.
  • When cake is completely cooled, slice into two or three layers.
  • Put icing on each layer evenly on the tops and sides, decorating with the whole hazelnuts on top.

  Notes

  From the NYT Passover cookbook, Adapted from Andre Balog

  Cook Times

  Active Prep60

  Hands-On Cook10

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 45 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the torte:

  • 2 tablespoon butter for greasing the pan
  • 8 egg separated
  • ½ cup granulated sugar
  • ¼ cup orange juice
  • 5 tablespoon matzoh meal
  • 5 tablespoon hazelnuts ground

  For the icing:

  • ¾ cup granulated sugar
  • ½ cup water
  • 8 egg yolk large
  • 1 stick unsalted butter softened
  • ½ cup hazelnuts toasted and ground
  • 12 whole hazelnuts for decoration

  Cooking Tools Required

  9-inch springform pan, Candy Thermometer, Mixing bowls, Mixing spoon, Oven, Saucepan, Spatula, Stand Mixer, Top Stove, Whisk

  Nutrition

  Calories: 1754kcal | Carbohydrates: 74g | Protein: 42g | Fat: 155g | Saturated Fat: 22g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 106g | Trans Fat: 1g | Cholesterol: 396mg | Sodium: 74mg | Potassium: 1578mg | Fiber: 21g | Sugar: 42g | Vitamin A: 996IU | Vitamin C: 17mg | Calcium: 301mg | Iron: 12mg

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  Custom Menu Order with Chef James Hinmon (San Francisco Bay Area Only)

  $255.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Custom Menu Order with Chef James Hinmon (San Francisco Bay Area Only)

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  Recipe adapted from:

  James Hinmon

  Rated 0 out of 5

  $255.00 Cooking Fee

  Serving Size: varies

  Paleo

  Chef James Hinmon Custom Order minimum $255, 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 James Hinmon (San Francisco Bay Area Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep235.38

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 56 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

  12-inch nonstick skillet, 12-inch saute pan, 5-quart saucepot, Blender, Box grater, Can Opener, Cutting board, Fine-Mesh Strainer, Food Processor, Grill, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Non stick saute pan, Oven, Sharp Knives, Stand Mixer, Top Stove

  Reheating/Serving Instructions

  varies

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  Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  2 servings
  

  Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only)

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  Recipe adapted from:

  Chef Dom Souza

  Rated 0 out of 5

  $180.00 Cooking Fee

  Chef Dom Souza in-home cooking class fee is $180, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.

  - Custom menu: Created by you and your Chef Instructor.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Dom Souza (Greater Sacramento Area Only) quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 2

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep166.15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size2

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

  *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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  Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  2 servings
  

  Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only)

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  Recipe adapted from:

  Chef Zeke Gluckman

  Rated 0 out of 5

  $180.00 Cooking Fee

  Chef Zeke Gluckman in-home cooking class fee is $180, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.

  - Custom menu: Created by you and your Chef Instructor.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Zeke Gluckman (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 2

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep166.15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size2

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  2

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• 

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  Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  2 servings
  

  Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only)

  Add to my favorites

  Recipe adapted from:

  Chef Thaddeus Paulk

  Rated 0 out of 5

  $180.00 Cooking Fee

  Chef Thaddeus Paulk in-home cooking class fee is $180, and includes the following:

  - 2.5 hour cooking class with your Chef Instructor. Not including ingredients.

  - Professional instruction for up to 2 participants. Additional participants: 3rd $75, 4th $50. You can add the extra fee by clicking on this link.

  - Custom menu: Created by you and your Chef Instructor.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. If you selected the extra fee for the chef to do the grocery shopping when you purchased your class, you can edit your shopping list by checking off the items you already have, then send to your chef. Each participant should have a cutting board, chef’s knife, and apron.

  - Chef specialty: Knife skills, cooking techniques, kids cooking class, ethnic cuisines, and many more!

  For larger group pricing & more info please contact us at 415-766-0038.

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

  Private Cooking Class with Chef Thaddeus Paulk (Greater Sacramento Area Only) quantity

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 2

  Instructions

  • Please work with your customer to set up a menu based on what they wish to learn in their 2.5 hour class.
  • Please finalize your menu/instruction as soon as possible, in order to provide at least 2 days prior to class for your customer to review the shopping and equipment list via the platform.

  How to add ingredients and equipment to the shopping list:

  • Once you approve your cooking class order, you will have access to a blank shopping list to fill. Just go to your calendar and click on the appointment. Click on View Shopping List, then scroll to the bottom and click on Edit Shopping List. Here you can add a header such as Equipment and Groceries. Fill with all items needed for your cooking class. Your customer will be able to view this list as well by logging into their account and going to Shopping List.
  • Important: If the customer selected/paid for grocery shopping on their order, you will be responsible for purchasing the groceries. The customer is responsible for the equipment needed, unless otherwise agreed upon.

  Cook Times

  Active Prep166.15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size2

  Ingredients

  Ingredients

  • Shopping/Equipment list will be provided by your Chef Instructor once menu is agreed upon

  Cooking Tools Required

  A list to be provided by your chef

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  2

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  Poached Tilapia-AIP Diet Friendly

  $0.00 Cooking Fee

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

  Poached Tilapia-AIP Diet Friendly

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  Recipe adapted from:

  Beth Chen

  Rated 0 out of 5

  $0.00 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 DietDiabetes FriendlyHeart HealthyLow FODMAPLower CarbPaleoWhole 30

  This Poached Tilapia recipe is a simple but elegant dish. It’s full of really subtle flavors of bone broth, thyme and bay.

  https://autoimmunewellness.com/poached-tilapia/

  Poached Tilapia-AIP Diet Friendly quantity

  • Food Prep
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  • Storing
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  https://autoimmunewellness.com/poached-tilapia/

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Add the broth and thyme to a frying pan then bring to a boil over high heat.
  • Add 2 fillets to the pan and then let cook 5-6 minutes or until flakey. You may need to flip the tilapia if they are thicker than the broth is deep.
  • Once the first two fillets are finished cooking, carefully transfer them to a platter or serving dish.
  • Next add the remaining two fillets to the pan and let cook for another 5-6 minutes or until flakey.
  • Remove the fillets and carefully add them to the serving dish.
  • At this point the broth should be somewhat cooked down but continue to let boil for another 5 minutes until it’s reduced even more.
  • Add salt and lemon, to taste, then pour the sauce over the fillets. Serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 5 cup bone broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • 2 pound tilapia fillet about 4 fillets
  • 1/2 teaspoon sea salt to taste
  • 1 lemon juiced

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 261kcal | Carbohydrates: 1g | Protein: 56g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 113mg | Sodium: 520mg | Potassium: 694mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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

  See more dish details

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  • Yes
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  Oven Baked Falafel Bowl

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Oven Baked Falafel Bowl

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 falafel and 1 cup of quinoa, plus vegetables

  Dairy FreeGluten FreeRefined Sugar FreeSoy FreeVegetarian

  Enjoy this combination of Mediterranean flavors including falafel, roasted garlic hummus, lemon quinoa, cucumbers, cherry tomatoes, olives, and feta cheese.  Note: This recipe requires 2 sheet pans for 7-10 servings.

  Oven Baked Falafel Bowl quantity

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 450 degrees F.
  • In a food processor, pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don't over-process, you don't want it turning into hummus!
  • Add the flour and oil, and blend these with the mixture.
  • With your hands, form mixture into 2-inch balls and place each one on a large sheet of non-stick baking paper. Make sure to spray/ brush the paper with avocado oil before you place them on it.
  • Once all the patties are done, spray them all with an oil sprayer or brush with avocado oil, to ensure they turn out brown and crispy in the oven.
  • Bake for 20-25 minutes or until golden.

  Make the hummus:

  • Preheat oven to 400 degrees. Slice the garlic head in half across the middle (crosswise) and place both halves onto a large piece of foil (large enough to wrap around both parts). Drizzle the raw garlic with olive oil and seal the tin foil around the pieces to create a mini oven. Roast for about 30 minutes, opening up foil during last 5 minutes of cookingtime. Remove from oven and allow to cool until you are able to squeeze the cloves of garlic from the peel. Use more or less cloves to taste.  
  • To make the hummus, add the chickpeas, lemon juice, roasted garlic, tahini paste, half of the olive oil, cumin, and salt to a blender. Blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.Place hummus in a shallow bowl, drizzle with remaining olive oil and sprinkle with ground paprika.

  Prepare the quinoa:

  • In a small saucepan, bring water to a boil. Add quinoa and half the salt. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed.Remove from the heat. Add the mint and lemon zest and remaining salt; fluff with a fork.

  Prepare the vegetables and assemble bowl:

  • Peel and slice the cucumber; set aside.
  • To assemble, place quinoa in individual bowls, arrange falafel on top, Add a dollop of hummus, then arrange cucumbers, tomatoes, and olives on top. Sprinkle with feta cheese.
  • Add a squeeze of lemon juice and tahini over the bowl if desired.

  Cook Times

  Active Prep75

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 onion roughly chopped
  • 62 ounce canned chickpeas
  • 2 cup Italian parsley
  • 2 cup fresh cilantro
  • 6 clove garlic
  • 2 tablespoon ground cumin
  • 4 tablespoon chickpea flour
  • 4 tablespoon avocado oil plus extra for baking
  • 11/2 teaspoon Kosher salt more or less to taste or dietary restriction

  For the hummus:

  • 1/2 teaspoon ground paprika
  • 1 head garlic  halved
  • 2 teaspoon extra virgin olive oil
  • 30 ounce canned chickpeas  drained and rinsed
  • 6 tablespoon fresh lemon juice
  • 1/2 cup tahini paste
  • 4 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 8 tablespoon water

  For the quinoa:

  • 6 cup water 
  • 3 cup quinoa  rinsed
  • 1 tablespoon Kosher salt  divided
  • 2 tablespoon fresh mint  minced
  • 1 lemon  zested and juiced

  For the vegetables/toppings:

  • 1 English cucumber peeled and diced
  • 1 pint cherry tomatoes
  • 1 cup pitted Kalamata olives drained
  • 1 cup crumbled feta cheese

  Cooking Tools Required

  Baking sheet, Blender, Box grater, Can Opener, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan with lid, Sharp Knives

  Reheating/Serving Instructions

  To heat the falafel place oven at 350 degrees for 15 minutes or until heated through.

  Nutrition

  Calories: 163kcal | Carbohydrates: 26g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 490mg | Potassium: 285mg | Fiber: 8g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 2mg | Calcium: 67mg | 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

  * Do you have allergies or special requests?

  • Yes
  • No

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

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  Low Carb Keto Philly Cheesesteak Casserole

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 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
  

  Low Carb Keto Philly Cheesesteak Casserole

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  Recipe adapted from:

  Maya Krampf

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeGluten FreeKetoLower Carb

  You'll love this creamy, cheesy, low carb Philly cheesesteak casserole, great for the whole family! Just add French bread for the kids or a salad to keep it low carb and Keto friendly.

  https://www.wholesomeyum.com/easy-keto-app/share/?blog_link=httpswww.wholesomeyum.comphilly-cheesesteak-casserole-recipe&wordpress_id=714680&recipe_id=458&fbclid=IwAR2adEuimSR8E-0CtuisHK5B4mYrXuNN6XMmRIoT91_THHVMtj-rZhx3e-s

  Low Carb Keto Philly Cheesesteak Casserole quantity

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  https://www.wholesomeyum.com/easy-keto-app/share/?blog_link=httpswww.wholesomeyum.comphilly-cheesesteak-casserole-recipe&wordpress_id=714680&recipe_id=458&fbclid=IwAR2adEuimSR8E-0CtuisHK5B4mYrXuNN6XMmRIoT91_THHVMtj-rZhx3e-s

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350 degrees F
  • Place the beef into a large saute pan over medium-high heat and break up with a spatula. Season with sea salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until browned and cooked through.
  • Add the bell peppers and onions to the pan. Season with Italian seasoning, smoked paprika, and garlic powder. Saute for 10-15 minutes, until vegetables are soft.
  • Add the cream cheese and broth. Stir together until smooth and melted.
  • Transfer the mixture to a large stoneware baking dish (8 x 11 ½ inches). Arrange provolone slices on top, overlapping slightly.
  • Bake for 10-15 minutes, until cheese is melted.
  • Serving size: 1 cup (slightly heaped), or 1/6 entire recipe

  Cook Times

  Active Prep15

  Hands-On Cook20

  Hands-Off Cook10

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 2 pound 85% ground beef
  • 2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 red bell pepper sliced into thin strips
  • 1 green bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • 1 onion large, slivered
  • 1/2 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 ounce cream cheese
  • 1/4 cup chicken bone broth
  • 6 slice provolone cheese

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium-high power or in the oven at 350 degrees until heated through.

  Nutrition

  Calories: 484kcal | Carbohydrates: 7g | Protein: 35g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1079mg | Potassium: 661mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1328IU | Vitamin C: 79mg | Calcium: 203mg | Iron: 4mg

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

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  • Yes
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  6

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  Beef and Rice Stuffed Bell Peppers-Low FODMAP

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Beef and Rice Stuffed Bell Peppers-Low FODMAP

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 stuffed pepper

  Egg FreeGluten FreeLow FODMAPNut Free

  This is a delicious balanced dish that brings together beef, rice, cheese, and vegetables. You can easily substitute ground turkey if you wish.

  Beef and Rice Stuffed Bell Peppers-Low FODMAP quantity

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  Ingredients Scale

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

  Instructions

  • Rinse rice with cold tap water until water is clear (about 3 or 4 times). Drain water completely.  Combine rice, water, and salt in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20-25 minutes.  Remove from heat and allow to sit for 10 minutes before removing lid. 
  • Meanwhile, preheat oven to 350 degrees. Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing.  Oil a 9x13 inch baking dish and set peppers in the dish, lightly trimming bottoms (reserve trimmings) only if necessary, to get them to stand upright. Chop reserved bell pepper trimmings; set aside. 
  • In a large saute pan, heat the olive oil over medium-high heat. Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
  • Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste. Stuff the bell peppers with the meat-rice mixture.
  • Pour water into the baking dish to a depth of about 1/8 inch.
  • Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes.  Remove peppers from oven and top with additional parmesan cheese if desired, then the chopped basil.  Let rest 5 minutes before serving.
  • Remove from oven and top with additional parmesan cheese if desired and chopped basil. Let rest 5 minutes before serving.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6 servings

  Ingredients

  Ingredients

  • 6 red bell pepper medium
  • 1 tablespoon extra virgin olive oil

  For the rice:

  • 1 ½ cup medium grain white rice
  • 2 cup water
  • 1 teaspoon Kosher salt

  For the filling:

  • 1 tablespoon extra virgin olive oil
  • 1 pound ground beef
  • ⅓ cup Italian parsley chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 15 ounce canned tomato sauce
  • 1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
  • 3 tablespoon fresh basil chopped

  Cooking Tools Required

  Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing spoon, Oven, Roasting Pan, Saute pan, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Heat in microwave high power until warm all the way through.

  Nutrition

  Calories: 550kcal | Carbohydrates: 49g | Protein: 27g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1966mg | Potassium: 769mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4612IU | Vitamin C: 162mg | Calcium: 352mg | Iron: 4mg

  *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
  • No

  6

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  Beef and Green Bean Stew-Low FODMAP

  $0.00 Cooking Fee

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

  Beef and Green Bean Stew-Low FODMAP

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  Recipe adapted from:

  Jen Stone

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 oz

  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 FreeLow FODMAPLower CarbNut FreeOil FreeSoy Free

  Tender beef with green beans and bell pepper makes a great weeknight stew.

  http://thetasteofkosher.com

  Beef and Green Bean Stew-Low FODMAP quantity

  • Food Prep
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  • Serving

  http://thetasteofkosher.com

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  Ingredients Scale

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

  Instructions

  • Place meat in a pot with enough water to cover meat.
  • Add tomato paste, and bring to a boil.
  • Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
  • Add green beans and bell pepper to the pot and salt to taste.
  • Simmer until green beans are al dente.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 1 red bell pepper medium diced
  • 2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 2 teaspoon Kosher salt more or less to taste or dietary preference

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 248kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 628mg | Potassium: 788mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1312IU | Vitamin C: 31mg | Calcium: 60mg | Iron: 5mg

  *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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  Pumpkin Pie Spiced Crispy Chicken Thighs

  $0.00 Cooking Fee

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

  Pumpkin Pie Spiced Crispy Chicken Thighs

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  Recipe adapted from:

  Amanda Runnels

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 thigh

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

  Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!

  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

  Pumpkin Pie Spiced Crispy Chicken Thighs quantity

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  https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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  Instructions

  • Preheat oven to 400 degrees F.
  • Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
  • Season the chicken with the pumpkin pie spice, garlic, salt, and pepper.
  • When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
  • Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
  • Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook30

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon extra virgin olive oil
  • 5 pound bone-in skin-on chicken thigh
  • 2 tablespoon pumpkin pie spice
  • 8 clove garlic minced
  • 1 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon freshly ground black pepper

  Optional (for garnish):

  • 1 bunch fresh thyme
  • 1 whole orange sliced

  Cooking Tools Required

  12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

  Nutrition

  Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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  Artichoke Dip with Spinach and Yogurt

  $0.00 Cooking Fee

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

  Artichoke Dip with Spinach and Yogurt

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  Recipe adapted from:

  Stephanie Kay

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

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

  This artichoke dip can be served hot or cold.

  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

  Artichoke Dip with Spinach and Yogurt quantity

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  https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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  Ingredients Scale

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

  Instructions

  • Blanch spinach and squeeze out any excess liquid, then chop.

  For a cold dip:

  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
  • Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

  For a warm dip:

  • Preheat oven to 350°F.
  • In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
  • Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
  • Transfer to the oven and bake for 10-12 minutes until bubbling.
  • Allow artichoke dip to cool slightly before serving.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
  • 14 ounce canned artichoke heart drained and finely chopped
  • 1 cup plain Greek yogurt
  • 2 clove garlic grated
  • 1 cup grated parmesan cheese
  • 1/4 cup Italian parsley finely chopped
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper

  Optional for serving:

  • bagel chips
  • vegetable sticks

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Eat chilled or heat in the oven at 350 degrees for 15 minutes.

  Nutrition

  Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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  Sausage Stuffed Mushroom Caps

  $0.00 Cooking Fee

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

  Sausage Stuffed Mushroom Caps

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 pieces

  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 FriendlyHeart HealthyKetoLower CarbNut FreeRefined Sugar FreeSoy Free

  Baked mushroom caps are brushed with rosemary-garlic infused olive oil and stuffed with Italian sausage.

  Sausage Stuffed Mushroom Caps quantity

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  Ingredients Scale

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  Instructions

  • Preheat oven to 400 degrees F.
  • Heat olive oil on low for 3 minutes in a saucepan, add rosemary sprigs, and smashed garlic. Heat for 2 more minutes. Remove from heat.
  • Remove stems from mushrooms. Brush mushroom caps with infused olive oil and place on parchment lined baking sheet.
  • In a medium bowl, mix together Italian sausage, bread crumbs, egg yolk, 1/2 the chopped parsley, salt, and pepper.
  • Divide mixture into 20 sausage balls and stuff into each mushroom cap. Bake for 15 minutes.
  • Platter and garnish with remaining chopped parsley.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive5

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 sprig fresh rosemary
  • 2 clove garlic
  • 20 white mushroom
  • 1 pound Italian sausage
  • 1/2 cup plain breadcrumbs
  • 1 egg yolk
  • 5 tablespoon Italian parsley chopped
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Pastry brush, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 10 minutes or microwave 30 seconds.

  Nutrition

  Calories: 290kcal | Carbohydrates: 6g | Protein: 9g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 54mg | Sodium: 492mg | Potassium: 270mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

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  Chicken Enchiladas-Low FODMAP

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  Rated 0 out of 5
  8 servings
  

  Chicken Enchiladas-Low FODMAP

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  Recipe adapted from:

  Tyler Florence

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 enchiladas

  Egg FreeGluten FreeLow FODMAP

  This version is made with shredded chicken breast plus green and chipotle chiles for lots of spice, no onions and low FODMAP cheese.

  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

  Chicken Enchiladas-Low FODMAP quantity

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  https://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe-1907241

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

  Instructions

  • 1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, oregano, and chili powder before turning. Remove chicken to a platter, allow to cool.
  • 2. Add chiles, stir well to combine. Add canned tomatoes, saute 1 minute.
  • 3. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  • 4. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
  • 5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro an sour cream before serving.

  Cook Times

  Active Prep60

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 3 tablespoon avocado oil
  • 1 1/2 pound boneless skinless chicken breast
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoon ground cumin
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon mild New Mexico chili powder
  • 5 canned whole green chiles seeded and coarsely chopped
  • 2 canned chipotle chiles seeded and minced
  • 28 ounce canned stewed tomatoes
  • 1/2 teaspoon all-purpose flour
  • 16 corn tortilla
  • 1 1/2 cup canned enchilada sauce
  • 1 cup shredded monterey jack cheese

  For garnish:

  • 1/4 cup fresh cilantro chopped

  Cooking Tools Required

  12-inch saute pan, 9x13 inch glass baking dish, Cutting board, Ladle, Measuring cups and spoons, Microwave, Oven, Pie Plate, Top Stove

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees for 10-15 minutes until heated through.

  Nutrition

  Calories: 359kcal | Carbohydrates: 34g | Protein: 26g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 967mg | Potassium: 645mg | Fiber: 6g | Sugar: 7g | Vitamin A: 687IU | Vitamin C: 10mg | Calcium: 193mg | Iron: 3mg

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

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