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  Zombie Eyes (Halloween Meatballs)

  $0.00 Cooking Fee

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  8 servings
  

  Zombie Eyes (Halloween Meatballs)

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  Recipe adapted from:

  Soup Loving Nicole

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 meatballs

  Soy Free

  These are a must for your Halloween party! Not only are they fun, these meatballs are super-moist and flavorful. Use disposable forks for easy clean up.

  https://www.allrecipes.com/recipe/267912/zombie-eyes-halloween-meatballs/

  Zombie Eyes (Halloween Meatballs) quantity

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  https://www.allrecipes.com/recipe/267912/zombie-eyes-halloween-meatballs/

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

  Instructions

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Whisk Parmesan cheese, bread crumbs, egg, garlic, parley, basil, and oregano together in a large mixing bowl. Fold in ground beef and mix with your hands until blended. Form 16 equal-sized meatballs using a cookie scoop.
  • Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on each side. Transfer cooked meatballs to a baking sheet using tongs.
  • Bake browned meatballs in the oven for 8 minutes.
  • While meatballs bake, use a plastic straw to punch a hole through each olive half to create a circular 'pupil.' Use the same straw to punch a hole through the center of each string cheese slice. Insert the round olive piece inside the hole in the string cheese slice to create 'eyes.'
  • Remove meatballs from oven and let cool until safe to handle.
  • Assemble zombie eyes by twirling a few strands of cooked spaghetti around each of 16 forks. Spear a meatball onto each fork and arrange forks on a serving platter. Spoon a dot of spaghetti sauce onto each meatball where you want to place the 'eyes.' Apply the olive-cheese 'eye' over the sauce. Spoon remaining spaghetti sauce over the twirled spaghetti on the forks.

  Cook Times

  Active Prep45

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce spaghetti
  • ½ cup grated parmesan cheese
  • ⅓ cup panko bread crumbs
  • 1 egg large
  • 2 clove garlic minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dry oregano
  • 1 pound lean ground beef
  • 1 tablespoon extra virgin olive oil
  • 8 canned pitted black olives halved
  • 1 stick string cheese cut into 16 slices
  • 16 ounce jarred spaghetti sauce

  Cooking Tools Required

  Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 321kcal | Carbohydrates: 28g | Protein: 18g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 273mg | Potassium: 258mg | Fiber: 1g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg

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  Romesco Sauce

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  Up to 10 servings
  

  Romesco Sauce

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  Recipe adapted from:

  Fifteen Spatulas

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Romesco sauce is a traditional Spanish is the perfect sauce for chicken, steak, pork, potatoes, and vegetables. It's healthy and full of flavor!

  https://www.fifteenspatulas.com/romesco/

  Romesco Sauce quantity

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  https://www.fifteenspatulas.com/romesco/

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

  Instructions

  • Drain the red peppers, then place all ingredients into a food processor or blender, and blend until smooth.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 32 ounce jarred roasted red pepper
  • 1 cup toasted slivered almonds
  • 1/2 cup extra virgin olive oil
  • 4 clove garlic
  • 4 tablespoon red wine vinegar
  • 2 teaspoon smoked paprika
  • 1 ½ teaspoon Kosher salt more or less to taste
  • ½ teaspoon cayenne pepper more or less to taste

  Cooking Tools Required

  Blender, Colander, Cutting board, Measuring cups and spoons

  Nutrition

  Calories: 100kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 350mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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  Chipotle Salsa

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  Up to 10 servings
  

  Chipotle Salsa

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  Recipe adapted from:

  Honey What's Cooking

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 5 tablespoons

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.

  Chipotle Salsa quantity

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

  Instructions

  • Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
  • In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the cast iron pan, grill, or broiler:

  • 8 each Roma tomato sliced in half lengthwise
  • 1/2 each white onion that has been sliced in half crosswise
  • 1 each jalapeno pepper sliced in half lengthwise
  • 2 each serrano pepper
  • 6 clove garlic with skin
  • 1 tablespoon avocado oil

  For the rest of the salsa:

  • 1 cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 ½ teaspoon Kosher salt
  • 1 tablespoon adobo sauce from canned chipotles in adobo sauce
  • 1/2 each chipotle pepper from canned chipotles in adobo sauce

  Cooking Tools Required

  Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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  Chicken Marbella with Dates

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  Rated 0 out of 5
  Up to 10 servings
  

  Chicken Marbella with Dates

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  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 leg

  Dairy FreeEgg FreeGluten FreeSoy Free

  Customer submitted Chicken Marbella with Dates recipe, is a flavorful Mediterranean-inspired dish featuring tender chicken thighs marinated in a tangy mix of garlic, oregano, olives, capers, and sweet dates. The chicken is baked to perfection with white wine and a touch of date molasses for extra depth, creating a balance of savory and sweet flavors. This simple yet elegant recipe is perfect for entertaining or a hearty family meal.

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

  Instructions

  • Preheat oven to 400 degrees.
  • Place the chicken in a large bowl, add the garlic, oregano, vinegar, oil, olives, capers, dates and bay leaves, along with salt and pepper, Toss to coat.
  • Spread the chicken on heavy duty rimmed baking sheet along with all marinade ingredients.
  • Whisk together the wine and molasses and pour over chicken.
  • Bake for 40 minutes, basting two or three times.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh
  • 5 clove garlic minced
  • 1 tablespoon fresh oregano
  • 3 tablespoon red wine vinegar
  • 3 tablespoon extra virgin olive oil
  • 1 cup pitted olives
  • 6 tablespoon capers
  • 4 ounce pitted Medjool date pitted and quartered length-wise
  • 2 bay leaf
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1/2 cup white wine

  Optional:

  • 1 tablespoon date molasses

  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 until heated through.

  Nutrition

  Calories: 246kcal | Carbohydrates: 10g | Protein: 27g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 604mg | Potassium: 438mg | Fiber: 1g | Sugar: 8g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg

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  Korean Seaweed Soup (birthday soup)

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  Rated 0 out of 5
  Up to 10 servings
  

  Korean Seaweed Soup (birthday soup)

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeKetoLower CarbRefined Sugar FreeVeganVegetarian

  Korean seaweed soup is also known as birthday soup, as many Koreans eat this soup on their birthday, however it's also eaten on any given day. It's predominant ingredient is seaweed that is simmered in a lightly seasoned broth.

  Korean Seaweed Soup (birthday soup) quantity

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

  Instructions

  • Soak the dried seaweed in cold water for 5 to 10 minutes while allowing it to expand. Drain the water away and rinse the seaweed a couple of times in running water. Drain/squeeze the water out. (If you’re using non pre-cut dried seaweed, cut it with scissors – about little finger lengths). Set it aside.
  • Pre heat a large pot over medium heat (about 20 seconds). Add the sesame oil and garlic, sauteing for 30 seconds. Add the seaweed and sauté and additional 2 minutes. Add vegetable broth and soy sauce. Cover the pot and bring to a boil. Turn down to a simmer; cook for 10 minutes. Add salt and pepper as needed.
  • Garnish with green onions.

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 ounce Korean miyeok OR Japanese wakame seaweed
  • 3 tablespoon sesame oil
  • 3 clove garlic mined
  • 17 cup vegetable broth
  • 5 tablespoon soy sauce Kikkoman recommended
  • 1 teaspoon sea salt more or less to taste
  • ½ teaspoon freshly ground black pepper more or less to taste
  • 4 stalk green onions thinly sliced

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan with lid, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium high power until heated throught or in a saucepan over medium heat.

  Nutrition

  Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 2334mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 899IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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

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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Rated 0 out of 5
  Up to 10 servings
  
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  Persian Khoresht Sabzi (Herb and Bean) Stew

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  Recipe adapted from:

  Customer

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This recipe was contributed by a Foodom customer, so it could be included in their weekly meal prep.

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

  Instructions

  • Pre heat broiler to low and broil eggplants about 15 minutes per side. Place in colander and allow to drain.
  • Meanwhile, in a large pot, heat the olive and add the sliced leeks, sauteing until golden. Add green onions and sauté a couple more minutes, then add the celery root, celery, and sunchokes, sauteing an additional 10 minutes.
  • Add the chard, saute for a few minutes, then all the herbs, reserved eggplant, beans, spices, Persian lemon (if using), and water. Bring to a boil, turn down to a high simmer and cook for 45 minutes. Add lemon juice.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour 20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 14 ounce canned red kidney beans rinsed and drained
  • 5 eggplant medium
  • 1/4 cup extra virgin olive oil
  • 2 leek white parts only, sliced into half circles
  • 1 bunch green onion finely chopped
  • 2 celery root small dice
  • 4 stalk celery with leaves, chopped
  • 5 sunchoke (Jerusalem artichoke) chopped
  • 1 bunch chard roughly chopped
  • 1 bunch Italian parsley chopped
  • 1 bunch fresh cilantro chopped
  • 1 bunch fresh dill chopped
  • 16 cup water
  • 1/4 cup fresh lemon juice
  • 3 bay leaf
  • 1 1/2 tablespoon Kosher salt
  • 1/3 cup fresh mint
  • 1 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground turmeric
  • pinch ground cardamom
  • 1/4 cup fresh lemon juice

  Optional:

  • 3 dried Persian lemon pounded

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 219kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1387mg | Potassium: 1278mg | Fiber: 13g | Sugar: 13g | Vitamin A: 2889IU | Vitamin C: 41mg | Calcium: 150mg | Iron: 4mg

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  Cauliflower, Kale & Lentil Detox Soup

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  Rated 0 out of 5
  Up to 10 servings
  

  Cauliflower, Kale & Lentil Detox Soup

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  Recipe adapted from:

  KaiaFit

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This simple soup is loaded with nutritious vegetables, and lentils for protein.

  www.kaiafitfolsom.com

  Cauliflower, Kale & Lentil Detox Soup quantity

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  www.kaiafitfolsom.com

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  Ingredients Scale

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

  Instructions

  • Cook lentils according to package directions.
  • Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
  • Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
  • Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!

  Notes

  Leftovers
  Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
  Serving Size
  One serving is equal to approximately 2 cups of soup.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook25

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 tablespoon extra virgin olive oil
  • 2 yellow onion medium, diced
  • 3 stalk celery diced
  • 3 carrot medium, peeled and diced
  • 7 clove garlic minced
  • 2 head cauliflower small, cut into florets
  • 7 cup kale chopped
  • 10 cup vegetable broth
  • 2 cup lentils cooked according to package directions
  • 2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 251kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1490mg | Potassium: 1006mg | Fiber: 17g | Sugar: 7g | Vitamin A: 8313IU | Vitamin C: 105mg | Calcium: 186mg | Iron: 4mg

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  Marinated Veggie Salad

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  Rated 0 out of 5
  Up to 10 servings
  

  Marinated Veggie Salad

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This hearty salad combines mixed vegetables and lentils that are marinated in a spicy apple cider vianaigrette.

  Marinated Veggie Salad quantity

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  Ingredients Scale

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

  Instructions

  • Cook lentils according to package directions.
  • Combine vinegar, oil, sea salt and cayenne pepper in a mason jar. Seal and shake well. Set aside.
  • Combine all remaining ingredients in a large mixing bowl. Pour dressing in and toss well.
  • Cover and refrigerate until ready to eat. Toss before serving. Enjoy!

  Notes

  Leftovers
  Refrigerate in an airtight container for up to three days.
  Serving Size
  One serving is approximately 1 1/2 cups.
  Mix It Up
  Swap in whatever vegetables you have on hand - cauliflower, green onion, peas or
  edamame.
  No Lentils
  Serve with chickpeas, chicken or flaked tuna.
  Cheese Lover
  Add crumbled feta or goat cheese.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 tablespoon apple cider vinegar
  • 5 tablespoon extra virgin olive oil
  • 1 1/4 teaspoon sea salt
  • 1 1/4 teaspoon cayenne pepper
  • 5 cup broccoli chopped into small florets
  • 1 cucumber large, diced
  • 2 1/2 cup carrot matchstick
  • 3 yellow bell pepper finely sliced
  • 10 tablespoon red onion finely sliced
  • 2 1/2 cup cherry tomato halved
  • 2 1/2 cup mushroom sliced
  • 5 cup lentils cooked according to package directions, drained and rinsed

  Cooking Tools Required

  Colander, Cutting board, jar with lid, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

  Nutrition

  Calories: 463kcal | Carbohydrates: 70g | Protein: 28g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 342mg | Potassium: 1468mg | Fiber: 33g | Sugar: 7g | Vitamin A: 6046IU | Vitamin C: 123mg | Calcium: 103mg | Iron: 8mg

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  Mini Pudding Cakes

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  Rated 5.00 out of 5
  6 servings
  

  Mini Pudding Cakes

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  Recipe adapted from:

  Zeke Gluckman

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Vegetarian

  Two flavors of cake batter are baked in a water bath, so that the bottom flavor turns to chocolate pudding and the top half comes out like a chiffon cake

  Mini Pudding Cakes quantity

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  Ingredients Scale

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

  Instructions

  • Before starting you will need (6) 4 oz ramekins, and 2 large pyrex dishes (9 x 13) works well
  • Preheat the oven to 350 degrees
  • Cream shortening and granulated sugar together for 30 seconds
  • Add 3 eggs 1 at a time, mixing to combine.
  • In a separate bowl whisk together 2 cups flour, 1 teaspoon salt, and 3 1/2 teaspoons baking powder.
  • Add dry ingredients to wet ingredients and combine.
  • Mix in 1 cup milk and 1 teaspoon vanilla, mixing for 2 minutes until batter is smooth.
  • Melt 3 ounces of chocolate over double boiler.
  • Divide cake batter into two bowls.
  • Mix melted chocolate in to 1 bowl so you have a bowl of vanilla cake batter and a bowl of chocolate cake batter
  • Place ramekins in large pyrex baking dishes.
  • Divide the chocolate batter amongst the ramekins. Each should be half full.
  • Carefully pour the vanilla batter over the chocolate. They should stay separate from each other.
  • Place the pyrex dishes with the filled ramekins in to the preheated oven.
  • Fill each pyrex dish carefully with warm water until the water is half way up the side of the ramekins. Be sure to not get any water in to the ramekins
  • Bake for 20 minutes until the white cake is cooked fully
  • The chocolate layer will not rise because of the water bath and will instead turn to a cakey flavored pudding

  Variations:

  • Some of my favorites include: Peanut butter/Chocolate, Strawberry/Lemon, White Chocolate/Raspberry, Mint/Chocolate, Amaretto/Vanilla...........

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1 1/2 cup granulated sugar
  • 1/2 cup vegetable shortening
  • 3 egg
  • 2 cup all-purpose flour
  • 1 teaspoon Kosher salt
  • 3 1/2 teaspoon baking powder
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 3 ounce dark chocolate

  Cooking Tools Required

  9x13 inch glass baking dish, Double Boiler, Measuring cups and spoons, Mixing bowls, Ramekins 6 ounce, Spatula, Stand Mixer, Top Stove, Whisk

  Reheating/Serving Instructions

  No reheating

  Nutrition

  Calories: 639kcal | Carbohydrates: 91g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 2g | Cholesterol: 87mg | Sodium: 364mg | Potassium: 240mg | Fiber: 3g | Sugar: 56g | Vitamin A: 190IU | Calcium: 217mg | Iron: 4mg

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  Dirty Rice

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  Up to 10 servings
  

  Dirty Rice

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  Recipe adapted from:

  Zeke Gluckman

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  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy Free

  This version of Dirty Rice is made from Jasmine rice that is simmered with cajun seasonings, tomatoes and broth.

  Dirty Rice quantity

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  Instructions

  • Heat olive oil in large pot. Saute rice for 2 minutes.
  • Add onion and sautee 2 more minutes. Season with chile powder, salt, black pepper and cumin.
  • Add water and chicken broth; stir to combine.
  • Add diced tomato and lime juice to the pot.
  • Cover and bring to a boil over medium heat and simmer covered for 30 minutes

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook30

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • extra virgin olive oil
  • 2 1/2 cup Jasmine rice
  • 1 yellow onion large, small dice
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1 3/4 cup water
  • 2 cup chicken stock
  • 1 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tomato diced
  • 1 lime juiced

  Cooking Tools Required

  Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  reheat for 60 seconds on high in microwave or in a pot with a little bit of water covered for 3 minutes on the stovetop

  Nutrition

  Calories: 198kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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  Hoisin BBQ Sauce

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  Hoisin BBQ Sauce

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  Recipe adapted from:

  Mayumi Tavalero

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  $0.00 Cooking Fee

  Serving Size: 1/4 cup

  Dairy FreeEgg FreeReduced Fat

  This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

  Hoisin BBQ Sauce quantity

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

  Instructions

  • Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time20 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 cup ketchup
  • 1/4 cup brown sugar packed
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown mustard
  • 2 teaspoon chili powder
  • 1 cup hoisin sauce
  • 2 tablespoon apple jelly or your favorite fruit jelly

  Cooking Tools Required

  Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

  Nutrition

  Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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  Fresh Orange Juice

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  Up to 10 servings
  

  Fresh Orange Juice

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  Recipe adapted from:

  Dassana Amit

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  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatSoy FreeVeganVegetarian

  Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

  Fresh Orange Juice quantity

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  Instructions

  • Peel the oranges and take the orange segments in a blender jar.
  • Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
  • Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
  • If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
  • Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
  • Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
  • You should only have the stringy orange pulp remaining after all the juice is strained.
  • The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
  • Pour immediately in glasses and serve orange juice.

  Notes

  Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
  Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
  For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 ½ pound orange
  • 2 tablespoon fresh lemon juice

  Optional:

  • sugar
  • honey
  • jaggery

  Cooking Tools Required

  Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

  Nutrition

  Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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  Bombay Masala Toast

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  Up to 10 servings
  
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  Bombay Masala Toast

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  Recipe adapted from:

  Tarla Dalal

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  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Egg FreeNut FreeSoy FreeVegetarian

  A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the Bombay Masala Toast is surely one sumptuous snack that will keep you going for an hour or two.

  Bombay Masala Toast quantity

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

  Instructions

  Shell and cook the peas:

  • Thoroughly wash the peas, then shell. Meanwhile, bring a saucepan of water to a boil, add shelled peas, and boil gently for 3-5 minutes or until peas are tender. Drain and set aside.

  Make the mashed potatoes:

  • Cut the peeled potatoes into 2-inch chunks. Add to a saucepan and cover with at least 1 inch of water. Bring to a boil, turn down to medium, then add the salt. Cook potatoes for 15-20 minutes or until potato falls from knife inserted into the center. Drain and mash.

  Make the garlic green chutney:

  • In a blender, add all the ingredients for the garlic green chutney. Blend well and set aside.

  Make the aloo masala:

  • Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the mashed potatoes, cooked green peas, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute. Divide the aloo stuffing into equal portions and keep aside.

  Assembling the masala toast:

  • To make the masala toast, apply 1 teaspoon of butter and 1 teaspoon of garlic green chutney on each bread slice and set aside. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface. Place one portion of the aloo masala and spread it evenly over it. Arrange 2 onion slices, 3 tomato slices and 6-7 bell pepper slices over the stuffing and sprinkle ¼ teaspoon of sandwich masala evenly over it. Cover with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ½ teaspoon of butter evenly over the bread slice. Grease a sandwich toaster on both the side using ½ teaspoon of butter. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut the masala toast into 6 equal pieces, place it on a plate and apply ½ teaspoon of butter evenly over it. Sprinkle 1 tablespoon of sev evenly over the masala toast. Repeat steps 2-8 until you have finished all the sandwiches. Serve sandwiches with ketchup and garlic green chutney.

  Notes

  https://www.tarladalal.com/masala-toast--mumbai-roadside-recipes--33418r

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3/4 pound fresh shelling peas or if not in season, ¾ cup frozen peas, defrosted
  • 1 pound russet potato peeled and cut into 2-inch chunks

  For the garlic green chutney:

  • 4 ½ cup fresh cilantro rough chop
  • 3/4 cup fresh coconut grated
  • 3 tablespoon fresh spinach chopped
  • 6 clove garlic rough chop
  • 6 tablespoon green chili rough chop
  • 1½ teaspoon Kosher salt
  • 1 teaspoon fresh lemon juice
  • 3/4 cup water

  For the aloo masala:

  • 6 teaspoon avocado oil
  • 1½ teaspoon mustard seeds
  • 18 curry leaves
  • 2 teaspoon Kosher salt
  • 3/4 teaspoon ground turmeric
  • 3 teaspoon green chili paste
  • 3 tablespoon fresh cilantro chopped
  • 1½ teaspoon Kosher salt

  For the toast:

  • 20 slice bread
  • ¾ cup butter
  • 3 teaspoon sandwich masala
  • 3 red onion medium, sliced into very thin rounds
  • 5 tomato large thinly sliced
  • 2 green bell pepper thinly sliced
  • 10 tablespoon nylon sev

  For serving with masala toast:

  • ½ cup ketchup

  Cooking Tools Required

  Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Panini Press, Peeler, Potato Masher, Saucepan, Sharp Knives, Spatula, Top Stove

  Nutrition

  Calories: 387kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1729mg | Potassium: 647mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2068IU | Vitamin C: 74mg | Calcium: 128mg | Iron: 3mg

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  Microgreen Pesto

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  8 servings
  

  Microgreen Pesto

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  Recipe adapted from:

  Hamama Team

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 3 tablespoons

  Dairy FreeEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

  Microgreen Pesto quantity

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  Ingredients Scale

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  Instructions

  • Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
  • Close and start to blend together adding in the olive oil until it is the consistency you want.
  • Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
  • 6 clove garlic
  • ¼ cup pumpkin seeds
  • ¼ teaspoon Kosher salt
  • 1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

  Cooking Tools Required

  Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

  Nutrition

  Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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  Out of This World South American Stew

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  Out of This World South American Stew

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 1/2 cups

  Dairy FreeEgg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  Green and chipotle chilis add some kick to this vegan and vegetarian stew, made from quinoa and sweet potatoes, plus assorted vegetables.

  Out of This World South American Stew quantity

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  Instructions

  • Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté for 30-60 seconds, stirring constantly so it doesn't burn.
  • Add the chipotle, quinoa, vegetable broth, ¾ tsp salt, turmeric, cinnamon, fresh ground pepper, and stir well. Cover and bring to a boil for about 7 minutes.
  • Lower the heat to a simmer, and add the sweet potatoes and cook for about 12 more minutes. Add corn, squash, green chilis, tomatoes, beans, and cilantro and continue to simmer for about 7-8 more minutes. Let sit for a few minutes, and then ENJOY!

  Cook Times

  Active Prep15

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil
  • 2 each yellow onion medium, chopped
  • 6 clove garlic minced
  • ½ cup canned chipotle in adobo sauce chopped, check ingredients for potential allergies
  • 1 ½ cup quinoa rinsed and drained
  • 8 cup vegetable broth
  • 1 ½ teaspoon Kosher salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 3 pound sweet potato chopped into big chunks
  • 3 cup frozen corn kernels
  • 2 each yellow squash halved and sliced
  • 8 ounce canned chopped green chilis
  • 30 ounce canned whole peeled tomatoes drained and juice reserved for another use
  • 30 ounce canned black beans rinsed and drained

  Optional:

  • 1 cup fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Colander, Cutting board, Dutch Oven, Kitchen towels, Ladle, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 404kcal | Carbohydrates: 79g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Sodium: 1630mg | Potassium: 1323mg | Fiber: 15g | Sugar: 11g | Vitamin A: 20002IU | Vitamin C: 26mg | Calcium: 127mg | Iron: 5mg

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  Lentil and Escarole Soup

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  Lentil and Escarole Soup

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  Recipe adapted from:

  KaiaFIT 7-day reseat ebook

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 cups

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  This hearty blended lentil and tomato soup is finish with chopped escarole and a touch of lemon juice for perfect balance.

  Lentil and Escarole Soup quantity

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  Instructions

  • Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
  • Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
  • Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
  • When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
  • Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook30

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 yellow onion chopped
  • 4 carrot peeled and chopped
  • 8 clove garlic minced
  • 4 teaspoon ground cumin
  • 2 teaspoon curry powder
  • 1 teaspoon dry thyme
  • 56 ounce canned diced fire-roasted tomatoes
  • 2 cup lentils picked over and rinsed
  • 12 cup vegetable broth low sodium
  • 2 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 2 head escarole ribs removed and chopped
  • 2 tablespoon fresh lemon juice about 1 medium lemon
  • Sriracha sauce optional

  Cooking Tools Required

  Can Opener, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on high power until heated through.

  Nutrition

  Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg

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  Tacos with Baked Pea Falafel and Veggies

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  Tacos with Baked Pea Falafel and Veggies

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 taco

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Tacos with Baked Pea Falafel and Veggies quantity

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

  Instructions

  • Preheat oven to 350 degrees F
  • Clean and cut the veggies. Set aside.
  • In a food processor or blender pulse sunflower seeds for 30 sec, until they're roughly chopped. Add the peas and pulse until mixture is well combined.
  • Add the remaining ingredients (onion, garlic, lemon juice, chopped mint, spices, flour, baking powder, olive oil) and pulse until combined and transforms into a "dough".
  • Wet your hands and start rolling the dough into small round falafels and place on a lined baking sheet.
  • Bake them for 30-35 minutes, turning each falafel halfway through baking until all falafels are evenly golden brown.
  • When falafels are ready serve in a tortilla together with the veggies and tahini sauce.

  Cook Times

  Active Prep30

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce carrot
  • 7 ounce baby spinach
  • 9 ounce red bell pepper
  • 9 ounce cucumber
  • 24 ounce green pea
  • 10 tablespoon sunflower seeds
  • 2 1/2 ounce onion
  • 5 clove garlic
  • 3 tablespoon fresh lemon juice
  • 5 tablespoon rice flour
  • 5 tablespoon baking powder
  • 10 teaspoon ground cumin
  • 5 teaspoon Kosher salt
  • 2 1/2 teaspoon freshly ground black pepper
  • 10 tablespoon mint
  • 5 tablespoon extra virgin olive oil
  • 10 tablespoon tahini
  • 10 flour tortilla

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives

  Reheating/Serving Instructions

  Heat in microwave on medium power until heated through.

  Nutrition

  Calories: 421kcal | Carbohydrates: 45g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 2057mg | Potassium: 743mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8191IU | Vitamin C: 73mg | Calcium: 504mg | Iron: 6mg

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  Morning Glory Breakfast with Glazed Tempeh and Brown Rice

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  Up to 10 servings
  

  Morning Glory Breakfast with Glazed Tempeh and Brown Rice

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  Recipe adapted from:

  121 Tribe Wellness Programs

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeEgg FreeRefined Sugar FreeVeganVegetarian

  Morning Glory Breakfast with Glazed Tempeh and Brown Rice quantity

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  Ingredients Scale

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  Instructions

  • Wash and cook the rice as instructed on the package.
  • Clean and cut the veggies. Slice tempeh in quarter inch strips
  • In a wok add the cashew and roast for 1-2 minutes. Set aside.
  • In the same wok add 1/2 the coconut oil and tempeh and cook until golden brown. Set aside.
  • Add in the same wok the rest of the oil, garlic, chili, tamari, and broccoli and snow peas and stir fry for 2-3 minutes. Add rest of the veggies and cook until leaves are wilted. Add back the tempeh, the roasted cashew and mix.
  • Serve on a plate with a bowl of rice.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook20

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 16 ounce broccoli
  • 20 ounce bok choy
  • 12 ounce mangold
  • 11 ounce snow pea
  • 20 ounce tempeh
  • 5 teaspoon crushed red pepper
  • 10 tablespoon coconut oil
  • 10 clove garlic
  • 10 tablespoon tamari sauce
  • 2 1/2 cup brown rice
  • 10 tablespoon cashew

  Cooking Tools Required

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

  Nutrition

  Calories: 518kcal | Carbohydrates: 55g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Sodium: 1156mg | Potassium: 974mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 96mg | Calcium: 206mg | Iron: 6mg

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  Turmeric Drink

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  15 servings
  

  Turmeric Drink

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  Recipe adapted from:

  Karin Adoni Ben-David

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  $0.00 Cooking Fee

  Serving Size: 1.5 ounce

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

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

  Turmeric Drink quantity

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

  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
  • Note: Take a shot of the mixture every morning with food to maximize absorption.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes minutes

  Recipe Serving Size15 people

  Ingredients

  Ingredients

  Blend:

  • 2 cup coconut water with no added sugar
  • 1 ounce fresh turmeric
  • ½ ounce fresh ginger

  Stir in:

  • 1 lemon juiced
  • 1/4 teaspoon sea salt
  • 1 tablespoon honey

  Cooking Tools Required

  Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Keep refrigerated for up to 5 days.

  Nutrition

  Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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  Clean Diet Honey Cake

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  12 servings
  

  Clean Diet Honey Cake

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1 slice

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Walnuts, honey, and almond flour combine to create this delicious grain-free loaf cake. Perfect for a quick breakfast, dessert, or snack.

  Clean Diet Honey Cake quantity

  • Food Prep
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  • Clean Up
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  • Serving

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  Ingredients Scale

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

  Instructions

  • Lightly grease loaf pan with coconut oil, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold, when cake is completely cooled.
  • With a hand mixer, beat the egg whites for about one minute until they are foamy.
  • Add the yolks, honey, oil, baking soda, baking powder and coffee, mixing until well blended.
  • Gently fold the almond flour and walnuts into the yolk mixture.
  • Pour into prepared loaf pan and bake at 350o F for 40-60 minutes.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size12 people

  Ingredients

  Ingredients

  • 1 teaspoon coconut oil for greasing the pan
  • 5 egg separated

  Beat together:

  • 3/4 cup honey
  • 1⁄3 cup coconut oil
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon baking powder
  • 1⁄2 cup coffee strong, such as Turkish or a shot of espresso

  Fold in:

  • 2 1⁄2 cup almond flour
  • 1/2 cup walnuts finely chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

  Reheating/Serving Instructions

  Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

  Nutrition

  Calories: 232kcal | Carbohydrates: 17g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 68mg | Potassium: 47mg | Fiber: 2g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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

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  12

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