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  Super Veggie Dip

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  Up to 10 servings
  
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  Super Veggie Dip

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  Recipe adapted from:

  Bryan Johnson

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounce

  Dairy FreeEgg FreeRefined Sugar FreeSoy FreeVegetarian

  This customer submitted vegan and vegetarian dip is loaded with nutrient rich vegetables and legumes for protein and fiber.

  https://blueprint.bryanjohnson.co/

  Super Veggie Dip quantity

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  https://blueprint.bryanjohnson.co/

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  Instructions

  • Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable. You can choose to blend or keep whole pieces.
  • In a high-speed blender, place cumin, apple cider vinegar, lime juice, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
  • If needed, add some of the vegetable water (or steaming water) to thin out the texture. Season with salt.
  • Top with hemp seeds and optional garnishes.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 53 ounce canned black lentils drained
  • 2.75 pound broccoli with stalk
  • 1.7 pound cauliflower
  • 1/2 pound shiitake or maitake mushrooms
  • 5 clove garlic
  • 1/2 ounce fresh ginger
  • 5 lime juiced
  • 5 tablespoon cumin
  • 5 tablespoon apple cider vinegar
  • 5 tablespoon hemp seeds

  Optional garnish:

  • 5 tablespoon extra virgin olive oil for drizzling
  • 5 tablespoon 100% organic dark chocolate for sprinkling

  Cooking Tools Required

  5-quart saucepot, Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Steamer Basket

  Nutrition

  Calories: 715kcal | Carbohydrates: 98g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 799mg | Fiber: 37g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 165mg | Calcium: 209mg | Iron: 15mg

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  Vegan Buffalo Tempeh Salad

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  Up to 10 servings
  

  Vegan Buffalo Tempeh Salad

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  Recipe adapted from:

  Whitney Bond

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeVeganVegetarian

  Your new favorite salad recipe is here! This Vegan Buffalo Tempeh Salad is tossed in both buffalo sauce and avocado ranch dressing for the perfect balance of creaminess and spice!

  Vegan Buffalo Tempeh Salad quantity

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  Instructions

  • In a large bowl, toss the mixed greens with the vegan avocado ranch dressing and ¼ cup buffalo sauce.
  • Divide between number of servings into bowls.
  • Heat a large skillet on the stove over high heat. Add the strips of tempeh to the skillet and cook for 3-4 minutes per side, flipping when lightly browned. Move the tempeh strips to a cutting board and cut each strip into 8 pieces. Add to a bowl and toss with the remaining 2 tablespoons buffalo sauce.
  • Add the buffalo tempeh to the salad bowls.
  • Add the avocado, onions, radish and bell peppers.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Toss together:

  • 32 ounce mixed greens
  • 1.25 cup vegan avocado ranch dressing
  • 1.25 cup Frank's buffalo sauce

  For the skillet:

  • 40 ounce buffalo tempeh strips
  • 10 tablespoon Frank's buffalo sauce

  For the salad:

  • 2.5 each avocado thinly sliced
  • 4.25 ounce red onion thinly sliced
  • 4.25 ounce radish thinly sliced
  • 6 ounce bell pepper diced

  Cooking Tools Required

  12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

  Reheating/Serving Instructions

  https://bowlsarethenewplates.com/buffalo-tempeh-salad/

  Nutrition

  Calories: 454kcal | Carbohydrates: 22g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1693mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1649IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 4mg

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  Baked Tomatoes with Parsley

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  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Baked Tomatoes with Parsley

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 tomato halves

  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 HealthyLow FODMAPLower CarbRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Baked Tomatoes with Parsley quantity

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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  Mars Chocolate Bar Overnight Oats

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

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  Recipe adapted from:

  Empower Coaching

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Vegetarian

  Overnight oats make a great on-the-go breakfast! Please note, this dish requires overnight refrigeration before ready to eat.

  https://empoweronlinecoaching.com

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  https://empoweronlinecoaching.com

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  Instructions

  • Mix together your oats, protein powder + some water.
  • Then add 3/4 of the Greek yoghurt.
  • Next, melt your Biscoff and mix this with a splash of almond drink for the next layer.
  • Once you’ve added your Biscoff layer, melt your dark chocolate and mix this with the remaining Greek yoghurt and spread this over the top.
  • Cut up your Mars bar and sprinkle this or add chunks to the top. Repeat procedure for remaining servings.
  • Pop into the fridge and enjoy the next day.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 cup 0% Greek yogurt
  • 3 1/3 cup old fashioned rolled oats
  • 4 ounce Mars chocolate bar
  • 10 teaspoon Lotus Biscoff spread
  • 10 scoop whey protein powder
  • 2 ounce 70% dark chocolate
  • 20 tablespoon unsweetened almond milk
  • glass cups for serving

  Cooking Tools Required

  jar with lid, Measuring cups and spoons, Microwave, Mixing bowls, Spatula

  Nutrition

  Calories: 388kcal | Carbohydrates: 41g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 133mg | Potassium: 336mg | Fiber: 4g | Sugar: 19g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 4mg

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  Baklava Cheesecake

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  Up to 10 servings
  

  Baklava Cheesecake

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  Recipe adapted from:

  Natasha Minocha

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/10 cake

  Vegetarian

  Baklava cheesecake is a decadent showstopper with it's baklava crust and pistachio and rose petal topping. Note: This cheesecake requires 2-3 hours cooling time outside the fridge, then overnight in the refrigerator. Please plan accordingly.

  https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

  Baklava Cheesecake quantity

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  https://www.tashasartisanfoods.com/blog/baklava-cheesecake/

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  Instructions

  • Preheat your oven to 325. Lightly grease an 8" springform cake tin with butter.

  Cheesecake Filling

  • In a large bowl, combine the softened cream cheese with sugar.
  • Then add in the eggs and Greek yogurt.
  • Whisk in the flour, vanilla extract, and rose water. Keep this aside while you prepare the crust.

  Cheesecake Crust

  • Dry roast halved walnuts and shelled and whole pistachios separately until fragrant.
  • Take them off the heat, and cool. Chop very very finely. You can also use a food processor, just ensure that they don't turn into a powder.
  • Carefully place one sheet of phyllo in the pan. Add another one on top. Let the pastry hang over the edges of the pan.
  • Brush liberally with the butter. Sprinkle a fourth of the chopped nuts evenly on top.
  • Cover the nuts with 2 sheets of phyllo. Brush with butter. Sprinkle another fourth of the nuts on top. Repeat this process 2 more times.
  • Cover the nuts with the remaining 2 sheets of phyllo.
  • Pour the cheesecake filling into this prepared crust.
  • Trim the overhanging pastry sheets with a pair of scissors. Leave about 1"- 2" of the crust.
  • Bake in the preheated oven for 60-75 minutes at 325F, or until the cake is golden and has the slightest of the wobble n the center. My cake took 75 minutes.
  • Switch off the oven and leave the cake in the oven for 15-20 with the oven door slightly ajar.

  Syrup

  • Meanwhile, get the syrup ready by boiling water with sugar, a cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes.
  • We are looking at a thickish, syrupy consistency for the syrup.
  • Take out the cinnamon stick and let the syrup cool a bit. Add the rosewater.
  • Take your cheesecake out of the oven and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it.
  • You can pour some syrup on the cheesecake too. But the pastry crust needs it most!
  • Let the cheesecake sit at room temperature for 2 -3 hours (allowing the syrup to get soaked in), then refrigerate it overnight.
  • Garnish with chopped pistachios and dried rose petals. Slice and serve. Enjoy!

  Cook Times

  Active Prep40

  Hands-On Cook0

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the filling:

  • 2 3/4 cup cream cheese
  • 1 cup sugar
  • 2 egg
  • 1/3 cup plain Greek yogurt plain
  • 3 tablespoon all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1.5 teaspoon rose water

  For the crust:

  • 10 phyllo pastry sheet
  • 1 cup walnut halves
  • 1/4 cup shelled pistachios whole
  • 3 tablespoon unsalted butter melted

  For the syrup:

  • 2/3 cup water
  • 1/4 cup granulated sugar
  • 1/4 cup honey
  • 1/2 lemon juiced
  • 1 cinnamon stick
  • 1.5 teaspoon rose water

  Optional topping:

  • 1/4 cup pistachios chopped
  • dried rose petals

  Cooking Tools Required

  9-inch springform pan, Baking sheet, Cutting board, Electric Hand Mixer, Mixing bowls, Oven, Pastry brush, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 1362kcal | Carbohydrates: 191g | Protein: 29g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1580mg | Potassium: 442mg | Fiber: 7g | Sugar: 36g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 10mg

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  Blueberry Cookies

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  Rated 0 out of 5
  26 servings
  

  Blueberry Cookies

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  Recipe adapted from:

  Ann Drake

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cookie

  Vegetarian

  This blueberry cookie recipe is simple and sweet...and so delicious. These little round cookies are bursting with blueberry goodness! They are perfect for breakfast, a snack, or dessert.

  https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

  Blueberry Cookies quantity

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  https://www.onsuttonplace.com/blueberry-cookies-recipe-simple-sweet/?fbclid=IwAR34PeNgyjJM53SYQCbGQaQgtw26Tvsg8RwiK-teyPHEDLneTPb2-QB1D94

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  Adjust the ingredients measurement scale here by changing this number. 26

  Instructions

  • Preheat oven to 375 degrees F.
  • Line a cookie sheet with parchment paper. Set aside.
  • Rinse blueberries and let drain on a paper towel. Pat dry. Set aside.
  • In a medium bowl whisk together the flour, salt, baking powder, and cinnamon. Set aside.
  • In the bowl of a standing mixer with the paddle attached, beat the brown sugar and butter for 3 minutes, or until fluffy. Make sure to scrape the sides of the bowl.
  • Add the egg and vanilla, and mix very well.
  • Add flour mixture, and mix again.
  • The dough will be a bit dry, so add the milk one tablespoon at a time.
  • Fold in blueberries.
  • Put 1/2 cup white sugar on a plate or piece of wax paper.
  • Form balls of dough and roll in white sugar. Balls should be 1 to 1.5 inches in diameter. Place balls on parchment lined cookie sheet.
  • Bake for 10 -12 minutes. Cookies are done when they are lightly browned around the edge.
  • Cool cookies on pan for 1 minute, and then remove to wire rack to cool.

  Cook Times

  Active Prep20

  Hands-On Cook12

  Hands-Off Cook0

  Passive0

  Total Time32 minutes minutes

  Recipe Serving Size26

  Ingredients

  Ingredients

  • 1/2 cup butter 1 stick, at room temperature
  • 3/4 cup brown sugar firmly packed
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon milk
  • 3/4 cup fresh blueberries
  • 1 3/4 cup all-purpose flour
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar for rolling

  Cooking Tools Required

  Baking sheet, Colander, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, plate, Spatula, Stand Mixer

  Nutrition

  Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 27mg | Fiber: 1g | Sugar: 11g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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  Misir Wat (Ethiopian Spiced Red Lentils)

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  Up to 10 servings
  

  Misir Wat (Ethiopian Spiced Red Lentils)

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  Recipe adapted from:

  Kimberly Killebrew

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup

  Brain FoodEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!

  https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

  Misir Wat (Ethiopian Spiced Red Lentils) quantity

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  https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

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  Instructions

  • Melt 3 tablespoons of the ghee in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
  • Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
  • Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
  • Stir in the remaining tablespoon of ghee and berbere. Simmer for a couple more minutes. Add salt to taste.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 8 tablespoon ghee divided
  • 2 each yellow onion large, very finely diced
  • 6 clove garlic finely minced
  • 2 each Roma tomato very finely chopped
  • 6 tablespoon tomato paste
  • 4 tablespoon berbere (Ethiopian Spice Blend) divided
  • 2 cup red lentils rinsed
  • 5 cup vegetable broth
  • 2 teaspoon Kosher salt

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in the microwave on medium-high heat until heated through or in a pot over medium heat on the stove top.

  Nutrition

  Calories: 269kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1068mg | Potassium: 572mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 4mg

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  Mexican Avocado Cilantro Sauce-Diabetes Friendly

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

  Mexican Avocado Cilantro Sauce-Diabetes Friendly

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  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1.5 tablespoon

  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 HealthyLower CarbNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

  Mexican Avocado Cilantro Sauce-Diabetes Friendly quantity

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  Instructions

  • Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener in a food processor or high speed blender. Blend until fully combined.
  • Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
  • Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.

  NOTES

  • If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 avocado ripe, skin and pit removed
  • ½ cup fresh cilantro packed, leaves and stems
  • ½ cup Italian parsley packed, leaves and stems
  • 1 lime juiced and zested
  • 2 clove garlic roughly chopped
  • 2 tablespoon water
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • 1 jalapeno pepper seeds and stem removed - save the seeds
  • 1 drop liquid Stevia more or less to taste

  Cooking Tools Required

  Blender, Sharp Knives

  Nutrition

  Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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  Low Carb Chocolate Chip Cookie

  $0.00 Cooking Fee

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

  Low Carb Chocolate Chip Cookie

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  Recipe adapted from:

  Maya Krampf

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 2 cookies

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

  Diabetes FriendlyGluten FreeKetoLower Carb

  This cookie is sugar-free, low carb, and one of the best keto chocolate chip cookies – soft, chewy, and sweet!

  https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

  Low Carb Chocolate Chip Cookie quantity

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  https://www.wholesomeyum.com/recipes/sugar-free-low-carb-chocolate-chip-cookies-paleo-gluten-free/

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  Instructions

  • Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
  • Use a hand mixer or stand mixer to beat together the butter and sweetener, until it's fluffy and light in color.
  • Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
  • If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
  • Fold in the chocolate chips.
  • Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
  • Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup unsalted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
  • 1/2 cup erythritol
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon blackstrap molasses optional, but recommended for best flavor
  • 2 1/2 cup blanched almond flour
  • 1/2 teaspoon xanthan gum optional, but recommended for best texture
  • 1/2 cup sugar-free dark chocolate chips

  Cooking Tools Required

  Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper

  Nutrition

  Calories: 292kcal | Carbohydrates: 8g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 20mg | Fiber: 4g | Sugar: 2g | Vitamin A: 307IU | Calcium: 65mg | Iron: 2mg

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  Vegan Keto Tacos

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  Up to 10 servings
  

  Vegan Keto Tacos

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  Recipe adapted from:

  Fit Men Cook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 tacos

  Dairy FreeEgg FreeKetoLower CarbRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan/vegetarian tacos are made with cauliflower and walnuts, and are low in carb and Keto friendly. Garnish with your favorite ingredients.

  https://fitmencook.com/vegan-tacos/

  Vegan Keto Tacos quantity

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  https://fitmencook.com/vegan-tacos/

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  Instructions

  • Set oven to 375F.
  • Place all ingredients – except the garnish – into a food processor. Pulse blend until well-mixed, like a paste. Add the “meat” mixture to a baking tray lined with parchment and be sure that it is spread out. Bake for about 35 minutes, until the edges are toasted and brown, flipping and chopping up the mixture halfway through the cooking cycle.
  • Meanwhile chop the onion and the cilantro.
  • When ready to serve heat the low carb tortillas in the microwave. Fill with cauliflower/nut mixture, then top with onion and cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 cup cauliflower florets
  • 4 cup walnut
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 tablespoon chili powder
  • 4 teaspoon cumin
  • 3 teaspoon dried oregano
  • 2 tablespoon hot sauce
  • 1 teaspoon Kosher salt
  • 1/3 teaspoon freshly ground black pepper

  Garnish:

  • 1 onion large, chopped
  • 2 bunch fresh cilantro chopped

  For wrapping:

  • 30 low carb tortilla

  Cooking Tools Required

  Cutting board, Food Processor, Heavy duty rimmed baking sheet, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 347kcal | Carbohydrates: 14g | Protein: 9g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 4g | Sodium: 370mg | Potassium: 479mg | Fiber: 7g | Sugar: 3g | Vitamin A: 617IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 3mg

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  Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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  Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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  $0.00 Cooking Fee

  Serving Size: about half a cup

  Brain FoodDairy FreeEgg FreeGluten FreeOil FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

  Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset quantity

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  Instructions

  • Toast the walnuts and pecans
  • Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
  • Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
  • Stir well to combine. Add the wine gradually until smooth.
  • Cover and refrigerate until ready to serve.
  • If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 Fuji apple peeled, cored, and cut to quarters
  • 4 ounce walnut or almonds, lightly roasted and chopped
  • 4 ounce pecan lightly roasted and chopped
  • 4 ounce raisins
  • 4 ounce pitted Medjool date
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground clove
  • 1/2 cup sweet red wine or grape juice, add more if not moist enough

  Optional

  • 1 orange juiced, instead of the wine for paleo and whole 30
  • 1 lemon juiced, instead of the wine for paleo and whole 30

  Cooking Tools Required

  Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

  Reheating/Serving Instructions

  Leftover charoset will keep, covered in the refrigerator, for four to five days.

  Nutrition

  Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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  Vegan Walnut Bolognese with Brown Rice Pasta

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  Up to 10 servings
  

  Vegan Walnut Bolognese with Brown Rice Pasta

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  Recipe adapted from:

  Bailey Ruskus

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 cup sauce and 3 ounce cooked pasta

  Egg FreeRefined Sugar FreeVeganVegetarian

  This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

  Vegan Walnut Bolognese with Brown Rice Pasta quantity

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  Instructions

  • Heat oil, add onions & salt, 3-5 minutes
  • Add celery, carrots 2-3 min
  • Add garlic 1 min
  • Add tomato paste, mix well, pinch of s&p
  • Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
  • down until almost evaporated
  • Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
  • 10-15 minutes covered, stirring occasionally
  • While cooking, blend walnuts to grind
  • OPTIONAL: use stick blender to smooth out sauce
  • Add walnuts, cook 3 minutes while stirring
  • Add basil, red chili flakes, nutritional yeast, s&p to taste.
  • Top individual servings with dollop of almond ricotta

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce brown rice tagliatelle pasta cooked according to package directions
  • 2 tablespoon extra virgin olive oil
  • 2 onion peeled, diced
  • 7 clove garlic
  • 5 stalk celery diced
  • 4 carrot medium, diced
  • 5 tablespoon tomato paste
  • 2 1/2 cup red wine
  • 60 ounce canned fire roasted crushed tomatoes (do NOT drain)
  • 2 cup walnuts ground
  • 2 cup fresh basil rough chopped
  • 1 teaspoon crushed red pepper optional
  • 2 teaspoon freshly ground black pepper
  • 2 teaspoon Kosher salt more or less to taste

  Garnish:

  • 10 tablespoon nutritional yeast
  • 20 tablespoon vegan almond ricotta

  Cooking Tools Required

  12-inch skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

  Nutrition

  Calories: 619kcal | Carbohydrates: 71g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 957mg | Potassium: 605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5290IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg

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  Favorite Veggie Burgers

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  8 servings
  

  Favorite Veggie Burgers

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  Recipe adapted from:

  Cookie and Kate

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 burger

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  These delcious veggie burgers can be made dairy free, gluten free, and/or vegan to suite a variety of dietary needs.

  https://cookieandkate.com/best-veggie-burger-recipe/

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  https://cookieandkate.com/best-veggie-burger-recipe/

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  Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up.

  Roast the sweet potatoes:

  • Slice the sweet potatoes down the center lengthwise. Place the sweet potatoes, cut side down, on the prepared baking sheet. Roast until they yield to a gentle squeeze, 30 to 40 minutes or longer. Set aside for now. (If you’ll be baking the burgers, reserve the parchment-lined pan and leave the oven on.)

  Cook the quinoa:

  • Meanwhile, in a small saucepan, combine the quinoa and water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer, uncovered, until all of the water is absorbed, 11 to 14 minutes. Remove the pan from the heat, cover, and let the quinoa steam for 10 minutes.

  Mix:

  • Once the sweet potatoes are cool enough to handle, remove and discard the skin (it should pull off easily) and roughly chop the insides. In a large mixing bowl or the bowl of your electric mixer, combine the cooled sweet potatoes and quinoa, black beans, onion, cilantro, garlic, adobo sauce, cumin, chili powder, and salt. Use a potato masher, pastry cutter, large spoon or the paddle attachment of your mixer to mix really well. It’s ok if the black beans get smashed in the process.
  • Sprinkle the oats over the mixture and mix well with a large spoon until the mixture holds together when you shape a portion into a patty. If you won’t be making the burgers immediately, cover the mixture and refrigerate for later.

  Shape Patties:

  • When you’re ready to cook, shape the burgers: Use a measuring cup to measure out 1/2 cup of the mixture. Gently shape it into a patty about 3 1/2 to 4 inches in diameter. Use your hands to gently flatten the burgers and smooth out any jagged edges. Repeat the process for each patty; you should end up with 8.
  • Brush both sids of each patty generously with olive oil and place them on the lined baking sheet, leaving a few inches of space around each one. Bake at 400 degrees Fahrenheit until the patties are deeply golden on the outside, about 35 minutes, flipping halfway.
  • Serve burgers with desired toppings.

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook35

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 1/2 pound sweet potato
  • 1/2 cup quinoa rinsed in a fine-mesh colander
  • 1 cup water
  • 15 ounce canned black beans rinsed and drained (or 1 1/2 cups cooked black beans)
  • 1/2 cup red onion chopped, about 1/2 small red onion
  • 1/3 cup fresh cilantro chopped
  • 2 clove garlic pressed or minced
  • 2 teaspoon smoked paprika
  • 2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Kosher salt
  • 1 1/4 cup quick-cooking oats use certified gluten-free oats for GF
  • 1/3 cup extra virgin olive oil for brushing patties
  • 8 each whole wheat hamburger bun GF Buns for gluten free or use lettuce wraps

  Optional Toppings:

  • 2 each tomato large, sliced
  • 1 each red onion thinly sliced
  • 1 head leaf lettuce leaves separated
  • 8 slice cheddar cheese or your favorite cheese (omit for vegan and dairy free)

  Cooking Tools Required

  Colander, Cutting board, Electric Hand Mixer, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan with lid, Top Stove

  Reheating/Serving Instructions

  Leftover burgers keep well, refrigerated, for 4 days. Or, freeze them in a freezer bag for up to 3 months (thaw in the microwave for about 1 minute or in a 400 degree oven for 12 to 15 minutes, until warmed all the way through).

  Nutrition

  Calories: 500kcal | Carbohydrates: 67g | Protein: 17g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 17mg | Sodium: 734mg | Potassium: 852mg | Fiber: 11g | Sugar: 9g | Vitamin A: 15762IU | Vitamin C: 11mg | Calcium: 249mg | Iron: 6mg

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  Pan Con Tomate (Spanish Tomato Bread)

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  Up to 10 servings
  

  Pan Con Tomate (Spanish Tomato Bread)

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  Recipe adapted from:

  SUZY KARADSHEH

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  $0.00 Cooking Fee

  Serving Size: 2 slices

  Dairy FreeEgg FreeNut FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  A perfect use of ripe tomatoes and day-old bread, Pan con Tomate (Spanish Tomato Bread) is a Catalan tapa, made with just 5 ingredients: bread, tomatoes, garlic, salt, and a splash of lime juice. Use hearty artisan bread and cut it thick so that it can serve as good, sturdy base for the grated tomatoes.

  Pan Con Tomate (Spanish Tomato Bread) quantity

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  Instructions

  • Turn the broiler function of your oven and position a rack about 6 inches away from the heat source.
  • Slice the bread loaf in half length-wise then in 2-inch slices. Brush the bread generously with extra virgin olive oil and arrange on a sheet pan. Toast in the heated oven about 6 inches from the broiler for 3 minutes or until the bread is lightly golden brown.
  • Slice a small part at the very tip of the tomatoes and grate the tomatoes over the large holes of a box grater. Discard the peels. Season the tomato puree with salt, a splash of lime juice and half of the olive oil
  • When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. Top with a drizzle of extra virgin olive oil and a sprinkle of sea salt. Serve.
  • This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy. 

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook5

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 loaf ciabatta bread or similar hearty bread
  • 6 each heirloom tomato large and very ripe tomatoes are best, I used heirloom tomatoes
  • 2 tablespoon Extra virgin olive oil
  • 4 clove garlic sliced in half
  • pinch sea salt
  • 1 splash lime juice

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  This tomato bread is best served soon after you prepare it. Do not wait too long where the bread can get soggy. 

  Nutrition

  Calories: 246kcal | Carbohydrates: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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  Up to 10 servings
  

  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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  Recipe adapted from:

  Empower Fitness

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  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Nut FreeSoy Free

  Customer submitted recipe from Empower Fitness On-Line Coaching.

  https://empoweronlinecoaching.com/

  https://empoweronlinecoaching.com/

  Meal Prep Chicken, Feta and Olive with Pretzels and Fruit quantity

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  https://empoweronlinecoaching.com/

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  Instructions

  • Preheat oven to 400 degrees.
  • Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
  • Boil your pasta and then drain.
  • Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
  • Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
  • In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce dry pasta
  • 15 teaspoon extra virgin olive oil
  • 30 piece pitted Kalamata olives
  • 3 1/2 ounce 19% pasteurized feta cheese
  • 70 ounce boneless skinless chicken breast
  • 40 piece cherry tomato
  • 20 pinch dry oregano
  • 2 1/2 cup blueberries
  • 5 1/2 ounce salted pretzel crackers
  • 5 orange

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

  Nutrition

  Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

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  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad

  $55.92 Cooking Fee

  Rated 0 out of 5
  40 servings
  

  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad

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  Recipe adapted from:

  Zeke Gluckman

  Rated 0 out of 5

  $55.92 Cooking Fee

  Serving Size: 6 ounces Chicken Pot Pie, 6 ounces Roast Beef and Vegetables, 1 1/2 cups Clam Chowder, 5 ounces pork medallions, 4 ounces salad

  Egg FreeRefined Sugar FreeSoy Free

  Enjoy 4 of our most popular main dishes with sides! Chicken Pot Pie, Roast Beef with Sweet Potatoes and Steamed Broccoli, Creamy Clam Chowder in Bread Bowl, Pork Medallions in Mushroom Sauce and Spinach Salad with Oranges, Almonds, and Crumbled Feta Cheese, tossed in Champagne vinaigrette. 10 servings each except for Roast Beef (averages 6 servings-depending on size of roast).

  All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Broccoli, Clam Chowder in Bread Bowl, Pork Medallions and Spinach Salad quantity

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  Instructions

  CHICKEN POT PIE

  • Preheat oven to 400 degrees. Melt butter in large sauté pan, Mix flour, salt and pepper in large bowl. Toss chicken in seasoned flour and set aside remaining flour. Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes. Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes. Slowly stir in 2 cups chicken broth and milk. Put chicken back in pan with potatoes and heat. Add frozen peas. Simmer 15 min stirring occasionally.
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well. Pour filling in dish. Stretch crust over dish.
  • Bake at 400 degrees for 25 minutes

  ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the oil in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, in a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add the broccoli and steam for 5-7 minutes or until desired tenderness is reached.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

  CLAM CHOWDER IN BREAD BOWL

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

  PORK MEDALLIONS IN MUSHROOM SAUCE

  • Slice pork into equal sized medallions, about 1-1/2 in thick.  Season with salt and pepper.
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(castiron is best).  When pan is hot enough,add pork and cook 4 minutes each side until they develop a nice crust. Don’tmove them, allow the sear to happen. Remove pork to a plate.
  • Addmushrooms to skillet and cook.  Stiroften until they become golden brown, adding more ghee if necessary.
  • Once mushrooms are cooked, add fresh herbs and stock.  Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)  Cook until thickened about 1 minute.
  • Addpork back into pan, along with any juice on plate. Spoon sauce over pork.  Turn off heat and allow pork to sit in sauce5 minutes, then serve

  SPINACH SALAD WITH FETA CHEESE, ORANGES, AND ALMONDS

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again. Add Kosher salt and freshly ground pepper to taste.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep167

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 47 minutes minutes

  Recipe Serving Size40

  Ingredients

  Ingredients

  CHICKEN POT PIE

  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 each onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 each russet potato peeled, medium dice
  • 1 cup frozen green peas
  • 2 each 9-inch frozen pie crust defrosted

  ROAST BEEF with SWEET POTATOES and STEAMED BROCCOLI

  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 each sweet potato peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

  CREAMY CLAM CHOWDER IN BREAD BOWL

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

  Optional:

  • 10 each sourdough bread round  small, "lid" cut into top and slightly hollowed out for soup

  PORK MEDALLIONS IN MUSHROOM SAUCE

  • 3 1/4 pound pork tenderloin
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage  finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water

  SPINACH SALAD

  For the Vinaigrette:

  • 4 teaspoon Champagane vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 each shallot small, finely chopped
  • 1/4 teaspoon Kosher salt more or less to taste
  • dash freshly ground black pepper more or less to taste

  For the Salad:

  • 16 ounce baby spinach
  • 2 cup orange segments about 3 oranges for 10 servings
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • dash freshly ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup crumbled feta cheese 

  Cooking Tools Required

  12-inch saute pan, 12-inch skillet, 9x13 inch glass baking dish, Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Rolling Pin, Saute pan, Sharp Knives, Steamer Basket, Tongs, Top Stove, Whisk

  Reheating/Serving Instructions

  Varies

  Nutrition

  Calories: 339kcal | Carbohydrates: 15g | Protein: 25g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 722mg | Potassium: 743mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2238IU | Vitamin C: 40mg | Calcium: 88mg | Iron: 3mg | Phosphorus: 312mg

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  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

  $50.50 Cooking Fee

  Rated 0 out of 5
  9 servings
  

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $50.50 Cooking Fee

  Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

  Nut FreeSoy FreeVegetarian

  Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.

  *Consuming raw or undercooked eggs may increase your risk of foodborne illness.

  Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu quantity

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 9

  Instructions

  Make the dough:

  • Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
  • Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
  • Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
  • Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

  Make the pomodoro sauce:

  • Heat olive oil in a medium saucepan over medium heat.  Add onions and saute 5 minutes untiltranslucent.  Add garlic and saute an addition minute.  Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.

  Make the tiramisu:

  • Pour coffee into a 2 cup measuring cup.  Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
  • In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form.  Fold in the mascarpone cheese.
  • Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
  • Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
  • Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
  • Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely.  Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.  

  Saute the mushrooms:

  • Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.

  Prepare the Caesar salad:

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  To assemble and bake the pizzas:

  • Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
  • Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
  • Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
  • Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.

    Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
  • Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

  Cook Times

  Active Prep162

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 42 minutes minutes

  Recipe Serving Size9

  Ingredients

  Ingredients

  For the dough:

  • 2 1/4 cup warm water just above body temperature, about 105 degrees
  • 1 ½ tablespoon granulated yeast
  • 1 tablespoon granulated sugar
  • ¼ cup extra virgin olive oil
  • 1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
  • 6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version

  For the pomodoro sauce:

  • 4 tablespoon extra virgin olive oil
  • 1 cup yellow onion small dice
  • 3 clove garlic minced
  • 28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
  • 4 tablespoon fresh basil chopped

  For the mushroom pizza:

  • 1 tablespoon extra virgin olive oil
  • 2 cup crimini mushrooms or mixed varieties sliced

  For the pepperoni pizza:

  • 2 ounce sliced pepperoni

  For the pizza:

  • 8 tablespoon yellow cornmeal
  • 1 teaspoon Kosher salt
  • 16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
  • 1 bunch fresh basil leaves torn into small pieces
  • 6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
  • ½ teaspoon fine sea salt use your favorite
  • 4 tablespoon Pecorino Romano cheese optional, grated

  FOR THE TIRAMISU:

  • 2 cup brewed coffee cooled
  • 1/2 cup granulated sugar divided
  • 7 ounce lady finger biscuit
  • 8 ounce Mascarpone cheese
  • 2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder

  Optional:

  • 1/4 cup rum or coffee liqueur

  FOR THE CAESAR SALAD:

  • 3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner

  For the croutons:

  • 1/2 loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic
  • 5 fillet canned anchovy fillets
  • 1 tablespoon Dijon mustard
  • 1 egg
  • 1/2 extra virgin olive oil
  • 1 lemon
  • 1/2 cup Parmesan cheese
  • Kosher salt to taste
  • freshly ground black pepper to taste

  Cooking Tools Required

  8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

  Reheating/Serving Instructions

  Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

  Nutrition

  Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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  Instant Pot Beef Bone Broth

  $32.08 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Instant Pot Beef Bone Broth

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  Recipe adapted from:

  Stephanie Manley

  Rated 0 out of 5

  $32.08 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumRefined Sugar FreeSoy FreeWhole 30

  Bone broth is full of nutrients that are not found by eating muscle meats alone. You get gelatin and collagen from skins and tendons, minerals from bones, nutrients from bone marrow and dissolved cartilage. Use this nourishing, healing, and restorative broth in your favorite soups and recipes, or simply add a bit of sea salt and sip!

  https://copykat.com/instant-pot-beef-bone-broth/

  Instant Pot Beef Bone Broth quantity

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  https://copykat.com/instant-pot-beef-bone-broth/

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 350°F.
  • Place the beef bones on a baking sheet and roast them for 35 to 45 minutes until golden brown.
  • Place the roasted bones into the bowl of your Instant Pot with the remaining ingredients.
  • Pressure cook for 90 minutes on the high manual setting.
  • Strain the broth when you remove it from the pot, and discard the solids.
  • Season with sea salt if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook130

  Passive0

  Total Time2 hours hours 25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound beef bones small enough to fit into pressure cooker. Suggestions: Bones - Cross section bines (from Legs) that have marrow. Knuckle Bones that have cartilage, ask the butcher to cut those down to fit into pressure cooker.
  • 1 onion large cut into 4ths
  • 2 stalk celery broke into halves
  • 1 carrot large, broke in half
  • 5 whole black peppercorns
  • 10 cup water

  Optional:

  • sea salt more or less to taste

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

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  Meatball Spaghetti Squash

  $0.00 Cooking Fee

  Rated 0 out of 5
  4 servings
  

  Meatball Spaghetti Squash

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3-4 meatballs and half a spaghetti squash

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  "Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.

  www.kaiafitfolsom.com

  Meatball Spaghetti Squash quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
  • In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
  • On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
  • Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
  • When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.

  More Flavor
  Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.

  Additional Toppings
  Fresh basil, parmesan, or nutritional yeast.

  Save Time
  Use store-bought frozen meatballs instead.

  Make it Vegan
  Use veggie meatballs or falafels instead.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 pound 90% lean ground beef
  • 1 yellow onion small, finely diced
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dry thyme
  • 1/4 teaspoon sea salt
  • 2 spaghetti squash medium, halved lengthwise, seeds removed
  • 1/2 cup canned tomato sauce

  Cooking Tools Required

  Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

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  Spider Cookies

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Spider Cookies

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  Recipe adapted from:

  Diana Long

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cookies

  Vegetarian

  Fans of classic Halloween candy like Reese's will love these peanut butter and chocolate delights.

  https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

  Spider Cookies quantity

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  https://www.thepioneerwoman.com/food-cooking/recipes/a37002555/spider-cookies-recipe/

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

  Instructions

  • Preheat oven to 350˚.
  • Beat together the peanut butter, shortening, butter, and both sugars in a large bowl with an electric mixer, 4 to 5 minutes, until fluffy and combined. Add the egg and vanilla extract and beat until combined.
  • Whisk together the flour, baking soda, and salt in a separate bowl. With the mixer on low speed, add the flour mixture to the peanut butter mixture and beat until well mixed.
  • Scoop the dough into 20 even portions (about 2 packed tablespoons each) and roll into balls. Flatten each ball slightly and arrange the cookies 2 inches apart on parchment paper-lined baking sheets. Press the center of each cookie with your thumb. Bake for 8 to 10 minutes, rotating the cookie sheets halfway through.
  • As you pull the cookies out of the oven, gently place 1 Reese's Mini just barely below the center of each cookie, allowing the warm cookie to melt the chocolate "body" into place. Then, very gently press 1 chocolate covered raisin or peanut "head" right above the Reese's Mini on each cookie. Allow the cookies to cool for 5 minutes on the baking sheets. Transfer the cookies to a wire rack to cool completely.
  • Once the cookies are cool, use the gel writing icing to draw 8 legs from the body of each spider. Allow the icing to set and enjoy!

  Cook Times

  Active Prep45

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup creamy peanut butter
  • 1/2 cup vegetable shortening
  • 1/4 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg large
  • 1 teaspoon pure vanilla extract
  • 2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 20 miniature peanut butter cups such as Reese's Mini's
  • 20 chocolate covered raisins
  • black writing gel icing

  Cooking Tools Required

  Baking sheet, Cooling Rack, Electric Hand Mixer, Electric Pressure Cooker, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Whisk

  Nutrition

  Calories: 502kcal | Carbohydrates: 44g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 29mg | Sodium: 431mg | Potassium: 239mg | Fiber: 2g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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