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  Clean Diet Mexican Spiced Red Lentils

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  Up to 10 servings
  

  Clean Diet Mexican Spiced Red Lentils

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeNut FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

  Clean Diet Mexican Spiced Red Lentils quantity

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  Ingredients Scale

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

  Instructions

  • Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
  • In the meantime, rinse the lentils and set aside.
  • When the onions start to brown, add the rest of the ingredients and bring to a boil.
  • Once boiling, turn down the heat to a simmer.
  • Cook for 10-15 minutes or until lentils are tender.
  • Garnish with cilantro and yogurt (optional).

  Cook Times

  Active Prep10

  Hands-On Cook25

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 onion small, chopped
  • 2 tablespoon avocado oil
  • 2 ½ cup red lentil
  • 4 cup water
  • 6 tomato large, diced
  • 3 ½ teaspoon ground cumin
  • 2 ½ tablespoon chili powder
  • 2 ½ tablespoon garlic powder
  • 2 ½ tablespoon onion powder
  • 2 ½ tablespoon paprika
  • 3 teaspoon Kosher salt
  • 1 teaspoon cayenne pepper
  • 3 clove garlic crushed

  For optional topping (no yogurt for vegan):

  • ½ cup plain Greek yogurt
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

  Reheating/Serving Instructions

  Heat lentils in a saucepan set over medium heat until heated through.

  Nutrition

  Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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  Chicken Empadáo Sweet Potato Boats

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  8 servings
  

  Chicken Empadáo Sweet Potato Boats

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  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 sweet potato with chicken

  Dairy FreeEgg FreeGluten FreePaleoRefined Sugar FreeSoy Free

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Empadão is a traditional Portuguese dish, This delicious entrée combines mashed sweet potato, and chicken with tomato sauce, served in a sweet potato shell.

  Chicken Empadáo Sweet Potato Boats quantity

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

  Instructions

  • Preheat oven to 400 degrees F. Season the chicken breasts with salt and pepper, and roast on a foil lined baking sheet for about 25 minutes. Remove from the oven and shred in a Kitchen Aid mixer or by using two forks.

  For The Sweet Potato Boats:

  • Bake the sweet potatoes directly on the ovenrack at 400° F, for about an hour. Remove from the oven and let cool until you can handle them.

  For the filling:

  • Heat a pan over medium-high heat and coat with olive oil. Add the onion and cook but do not fry. Add the garlic and cook a little bit more.
  • Add the shredded chicken and the chicken broth.
  • Add the remaining ingredients and mix. Let simmer for about 10 minutes until the liquid cooks down and the texture is thick and not watery.

  To assemble:

  • Slice the potato down the middle and mash until you’ve created a trough. Spoon the chicken filling in the boats and sprinkle with desired toppings.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook60

  Passive0

  Total Time1 hour hour 25 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 4 each sweet potato
  • 1 1/2 pound boneless skinless chicken breast
  • 1 teaspoon sea salt
  • 1/3 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 each onion medium, diced
  • 3 clove garlic minced
  • 1 each tomato peeled, diced
  • 14 ounce canned tomato sauce
  • 1/2 cup chicken stock
  • 1/3 cup Italian parsley chopped
  • 1/3 cup green olive chopped

  Optional Toppings:

  • 1 each avocado chopped
  • 1 teaspoon nigella seeds
  • 1 cup arugula

  Cooking Tools Required

  Baking Pan, Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stand Mixer, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 325 degrees for 20 minutes.

  Nutrition

  Calories: 284kcal | Carbohydrates: 30g | Protein: 22g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 858mg | Potassium: 1082mg | Fiber: 7g | Sugar: 8g | Vitamin A: 16730IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 2mg

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  Homemade Granola Pecans and dried fruit

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  Up to 10 servings
  

  Homemade Granola Pecans and dried fruit

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  Recipe adapted from:

  Zeke Gluckman

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  Serving Size: 1/2 cup

  Dairy FreeEgg FreeRefined Sugar FreeVegetarian

  Homemade granola with pecans and dried fruit.

  Homemade Granola Pecans and dried fruit quantity

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

  Instructions

  • Chop pecans and dried fruit.
  • In a large mixing bowl combine oats, chopped dried fruit, chopped pecans, cinnamon, nutmeg and salt.
  • Mix dry ingredients.
  • In a separate bowl mix the maple syrup, honey and coconut oil until combined.
  • Pour the wet ingredients over the dry ingredients and mix until all of the oats look wet.
  • Place granola mix on to a sheetpan and bake for 15 minutes at 325 degrees.
  • Remove pan from oven and mix granola with a spatula so it doesn't stick.
  • Return to oven for another 15 min.
  • Let cool enough to handle.
  • Crumble in to a ziploc bag or jar.

  Cook Times

  Active Prep7

  Hands-On Cook0

  Hands-Off Cook30

  Passive0

  Total Time37 minutes minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cup old fashioned rolled oats
  • 1 cup pecans
  • 1 cup dried fruit assortment of your favorite, chopped
  • 1/4 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

  Serve with your favorite yogurt and fresh fruit like a parfait, or with milk and fruit like cereal.

  Nutrition

  Calories: 313kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Sodium: 119mg | Potassium: 179mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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  Pressure Cooker Swiss Steak

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  Pressure Cooker Swiss Steak

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  Recipe adapted from:

  Mayumi Tavalero

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  Serving Size: 6 ounces

  Dairy FreeEgg FreeNut FreeRefined Sugar Free

  This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

  Pressure Cooker Swiss Steak quantity

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

  Instructions

  • Season the steaks with salt and pepper.
  • Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
  • Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
  • Add the onions and garlic. Saute 1 to 2 minutes.
  • Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
  • Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
  • When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
  • Season with Kosher salt and freshly ground pepper to taste.
  • Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cube steak
  • 2 teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup all-purpose flour
  • 1/4 cup avocado oil
  • 1 onion large, thinly sliced
  • 4 clove garlic minced
  • 1 tablespoon tomato paste
  • 14.5 ounce canned diced tomatoes
  • 1 1/2 teaspoon smoked paprika
  • 1 teaspoon dry oregano
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cup beef broth
  • 1 teaspoon Kosher salt more or less to taste
  • 1/4 teaspoon freshly ground black pepper more or less to taste

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

  Reheating/Serving Instructions

  Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

  Nutrition

  Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

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  Saffron Chicken and Herb Salad

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  Rated 0 out of 5
  Up to 10 servings
  
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  Saffron Chicken and Herb Salad

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  Recipe adapted from:

  Hanna Lemaire

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  $0.00 Cooking Fee

  Serving Size: 5oz

  Dairy FreeEgg FreeGluten FreeLower CarbNut FreePaleoReduced FatSoy Free

  A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.

  https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

  Saffron Chicken and Herb Salad quantity

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  https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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  Instructions

  • Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
  • Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
  • Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
  • While the chicken is cooking, slice the fennel, herbs, and chili.
  • Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.

  Cook Times

  Active Prep30

  Hands-On Cook30

  Hands-Off Cook30

  Passive0

  Total Time1 hour hour 30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 orange
  • 5 tablespoon honey
  • 1 teaspoon saffron threads
  • 1.5 tablespoon white wine vinegar
  • 2 cup water add more as needed
  • 3 pound boneless skinless chicken breast
  • 6 tablespoon extra virgin olive oil
  • 3 bulb fennel small, thinly sliced
  • 1.5 cup fresh cilantro picked, stems removed
  • 1.5 cup fresh basil torn
  • 25 fresh mint torn
  • 3 tablespoon fresh lemon juice
  • 2 dry red chili thinly sliced
  • 3 clove garlic crushed
  • Kosher salt
  • freshly ground black pepper

  Cooking Tools Required

  8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.

  Nutrition

  Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

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  Pumpkin Pie with Almond Coconut Crust

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  Rated 0 out of 5
  8 servings
  

  Pumpkin Pie with Almond Coconut Crust

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  Recipe adapted from:

  Mayumi Tavalero

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1/8 pie

  Dairy FreeGluten FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This pumpkin pie features a crumbly nut crust and a maple-infused filling. It contains all-natural ingredients and is Paleo-friendly.

  Pumpkin Pie with Almond Coconut Crust quantity

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  Ingredients Scale

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

  Instructions

  • To make the crust, place almond flour, coconut flour, and salt in the bowl of a food processor and pulse a couple of times to combine. Add coconut oil and egg, pulsing until the mixture forms a ball. Press dough into a 9-inch glass pie dish. Set aside.
  • To make the filling, add the pumpkin and eggs to the food processor and pulse to combine. Next, pulse in the coconut milk, maple syrup, pumpkin pie spice, and salt.
  • Pour filling into crust and bake at 350 degrees for 40-45 minutes.

  Notes

  Allow to cool for several hours, then cover and refrigerate for at least 2 hours to set.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  For the crust:

  • 1 ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • ¼ teaspoon Kosher salt
  • 2 tablespoon coconut oil room temperature
  • 1 egg large

  For the filling:

  • 15 ounce canned pumpkin
  • 3 egg large
  • ½ cup canned full-fat coconut milk
  • ½ cup maple syrup
  • 1 tablespoon pumpkin pie spice or a combination on cinnamon, cloves, and nutmeg
  • ¼ teaspoon Kosher salt

  Cooking Tools Required

  9 inch Pie Dish, Can Opener, Food Processor, Measuring cups and spoons, Spatula

  Reheating/Serving Instructions

  Serve chilled.

  Nutrition

  Calories: 319kcal | Carbohydrates: 26g | Protein: 9g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 191mg | Potassium: 221mg | Fiber: 6g | Sugar: 15g | Vitamin A: 8391IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 3mg

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  Banh Mi Mushroom

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  Rated 0 out of 5
  Up to 10 servings
  
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  Banh Mi Mushroom

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  Recipe adapted from:

  An Le

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  $0.00 Cooking Fee

  Serving Size: 1 sandwich

  Vegan

  Banh Mi Mushroom quantity

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

  Instructions

  • Shred the carrots and daikon and marinate in sugar and vinegar
  • Slice jalapenos thin and soak in water to dilute spiciness
  • chop cilantro
  • cut cucumbers into 3 inch wedges, 1/4 inch thick
  • Heat oil and saute mushrooms
  • Cut baguette horizontally down the middle and open face it
  • slather on the mayo on one side and spoon on braggs aminos on the other
  • Place prepped ingredients evenly across on one loaf and close sandwich
  • Cut into 4 inch sandwiches

  Cook Times

  Active Prep30

  Hands-On Cook5

  Hands-Off Cook10

  Passive30

  Total Time1 hour hour 15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 loaf baguette
  • 10 tablespoon Braggs Aminos 1 for each banh mi
  • 2 jalapeno pepper
  • 2 carrot shredded
  • 1 daikon shredded
  • 1 1/2 cup white vinegar
  • 1/2 cup granulated sugar
  • 1 bunch fresh cilantro
  • 1 English cucumber sliced vertically, about 4-inch slices
  • 8 cups oyster mushroom sauteed
  • 1 cup mayonnaise

  Cooking Tools Required

  Cutting board, Sharp Knives

  Nutrition

  Calories: 315kcal | Carbohydrates: 31g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1285mg | Potassium: 492mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2201IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg

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  Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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  Up to 10 servings
  

  Vegetarian Matzo Ball Soup with Homemade Stock and Saffron

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  $0.00 Cooking Fee

  Serving Size: 1.5 cups of soup with 2 matzo balls

  Dairy FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  This vegetarian matzo ball soup has the perfect savory flavor, golden color, and all of those yummy qualities, as close as you can get to a real comforting chicken soup thanks to the magic ingredient, the saffron!

  Vegetarian Matzo Ball Soup with Homemade Stock and Saffron quantity

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  Ingredients Scale

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

  Instructions

  • Combine all stock ingredients in a large pot with 1 tbsp kosher salt (reserve the 2 tbsp chopped fresh dill for later). If you're salt-sensitive, you can start with 2 tsp salt, however, please note that for the saffron flavor to shine here, you do need salt in the mix. I really recommend 1 tbsp if you're not watching your salt intake.
  • Cover ingredients with 4 quarts (16 cups) water. Bring to a boil.
  • Reduce heat to a simmer (around medium heat). Let the stock cook uncovered for 50 minutes until the liquid reduces by about a third and the stock is flavorful.
  • While the stock is cooking, make the matzo balls. Whisk eggs in a small mixing bowl with vegetable oil and seltzer water. Use a fork to stir in the matzo meal, baking powder, salt, garlic powder, onion powder, and chopped fresh dill to make a thick batter. Place the batter in the refrigerator for 30 minutes.
  • While the matzo balls are chilling, slice 2 carrots, 3 celery stalks and 2 zucchinis
  • While the batter is chilling, in a second pot combine 3 quarts (12 cups) of water with a pinch of saffron and 1 tbsp salt. Bring to a simmer, stir to dissolve the salt. Keep the salted saffron water hot until the matzo ball mixture is fully chilled.
  • Place a small dish of cold water beside the pot of saffron water. Take the chilled matzo ball batter out of the refrigerator. Bring the saffron water to a simmer. Wet your hands and roll the matzo ball batter into walnut-sized balls, then gently drop them into the simmering saffron water. Wet your hands between each ball; this makes forming them easier. Don't make them larger than walnuts, they'll expand a lot as they cook!
  • When all of the matzo balls are in the water, bring back to a low bubbling simmer (not a heavy boil) and cover the pot. Let the matzo balls simmer for 30-35 minutes, keeping the pot covered for at least the first 30 minutes until it's cooked through. No peeking! Keeping the pot covered will help the matzo balls become fluffy.
  • When the vegetable stock liquid has reduced by about a third, strain the stock through a fine-mesh strainer or cheesecloth into a large bowl.
  • Rinse the pot and pour the stock back into the pot. Add the fresh sliced carrots, celery and zucchini to the stock along with 1 tbsp chopped dill. Adjust seasoning to taste, adding more salt if desired. Cook for another 10-15 minutes until the vegtables are tender.
  • A note about the matzo balls: this recipe contains baking powder. If you keep kosher, there are, in fact, several brands of kosher for Passover baking powder (Gefen makes a popular one sold in kosher markets). It makes for lighter, fluffier matzo balls. If you're not concerned about fluffiness to feel free to omit; your matzo balls will turn out more dense, like "sinkers."
  • A note about saffron: Invest in good quality saffron. I say invest because saffron can be very pricey. If a bottle of saffron threads costs less than $10, it’s probably not worth buying. Imitation saffron often sold in a bag under the name "American Saffron" or "Mexican saffron," do not impart the flavor of true saffron-- in fact, they have no flavor at all and are used mostly to color foods. I don’t recommend the bag full of saffron that costs $5… it’s not the stuff you want, and it won’t give you the flavor you need.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook70

  Passive0

  Total Time1 hour hour 35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Soup Ingredients

  • 6 each carrot about 3 medium carrots for the stock broken into 3rds, plus 3 medium carrots sliced into 1/4 inch chunks
  • 9 stalk celery about 6 stalks for the stock broken into 3rds, plus 3 stalks sliced into 1/2 inch chunks, including leaves
  • 2 each zucchini 2 medium zucchinis sliced 1/2 inch chunks
  • 1 each onion large rinsed and halved, skin on
  • 1 each leek sliced and cleaned (white and light green parts only)
  • 1 bulb celery root peeled and quartered
  • 1 bunch fresh dill set a side 2 tbsp chopped fresh dill
  • 1 bunch Italian parsley
  • 2 each bay leaf
  • 12 each whole black peppercorns
  • 7 each whole clove
  • 1 pinch saffron threads not American or Mexican saffron which has no flavor - but the good stuff! It's expensive but necessary for this soup. Do not sub turmeric! The flavor is completely different.
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon Kosher salt

  Matzo Ball Ingredients

  • 4 each egg large
  • 4 tablespoon avocado oil or light olive oil
  • 2 tablespoon seltzer water
  • 1 cup matzo meal
  • 1 teaspoon baking powder if making for Passover and keeping kosher, make sure the brand is certified kosher for passover
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 tablespoon fresh dill chopped
  • 1 pinch saffron threads

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Keep the matzo balls separate until ready to serve. Drop the desired amount Pof balls into the soup, heat the pot before serving, serve 1.5 cups of soup and veggies along with 2 matza balls.

  Nutrition

  Calories: 202kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 885mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6941IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg

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  Vegetarian Parmesan Zucchini Noodles

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Vegetarian Parmesan Zucchini Noodles

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Vegetarian

  These 5-ingredient vegan parmesan zucchini noodles are full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.

  https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/

  Vegetarian Parmesan Zucchini Noodles quantity

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  https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/

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  Ingredients Scale

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

  Instructions

  • Once you’ve spiralized your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
  • While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
  • Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
  • If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
  • Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon sesame oil
  • 20 clove garlic smashed
  • 5 each zucchini courgette, spiralized
  • 10 tablespoon parmesan cheese
  • ¼ teaspoon freshly ground black pepper

  Optional:

  • 1 fresh red chili chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg

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  Steak a La Chicana (Mexican Pepper Steak)

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Steak a La Chicana (Mexican Pepper Steak)

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  Recipe adapted from:

  Syd Bailey

  Rated 5 out of 5 based on 5 customer ratings

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 8 oz

  Dairy FreeEgg FreeLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy Free

  One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

  Steak a La Chicana (Mexican Pepper Steak) quantity

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  Ingredients Scale

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

  Instructions

  • In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
  • Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
  • When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound top round steak or eye of round, sliced thinly
  • 1 cup onion slivered
  • 3 clove garlic sliced thinly
  • 4 serrano pepper or jalapeno, sliced, more or less to taste
  • 1 tablespoon chili powder
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 1 cup tomato diced
  • 1 teaspoon Kosher salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoon avocado oil
  • 16 ounce canned tomato sauce
  • ½ cup fresh cilantro chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

  Nutrition

  Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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  Pina Colada Pork Chops with Tropical Fruit Salsa

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  
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  Pina Colada Pork Chops with Tropical Fruit Salsa

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  Recipe adapted from:

  Jenn Tidwell

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 ounce

  Gluten FreeNut Free

  These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

  Pina Colada Pork Chops with Tropical Fruit Salsa quantity

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  Ingredients Scale

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  Instructions

  • Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
  • Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
  • Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
  • Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook15

  Passive30

  Total Time1 hour hour 10 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
  • 5 pound pork bone-in loin chops 1 pork chop per person
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup chicken stock
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lime juice
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoon cold butter

  SALSA:

  • 2 kiwifruit peeled and finely chopped
  • 1 banana small, finely chopped
  • 1 avocado peeled and finely chopped
  • 1 lime juiced
  • 1 teaspoon fresh cilantro minced
  • 1 teaspoon fresh basil minced

  Cooking Tools Required

  Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

  Reheating/Serving Instructions

  Reheat to desired temperature using the oven, stove top or microwave.

  Nutrition

  Calories: 330kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 807mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg

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  Custom Menu Order with Chef Christian Romero (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

  $230.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Christian Romero (West and Central LA Area, San Fernando Valley, and LA South Bay Only)

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  Recipe adapted from:

  Christian Romero

  Rated 0 out of 5

  $230.00 Cooking Fee

  Serving Size: varies

  Chef Christian Romero Custom Order minimum $210, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

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

  Custom Menu Order with Chef Christian Romero (West and Central LA Area, San Fernando Valley, and LA South Bay Only) quantity

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  Ingredients Scale

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

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep212.308

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 14 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

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

  Reheating/Serving Instructions

  varies

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

  See more dish details

  Upload Recipes

  * Do you have allergies or special requests?

  • Yes
  • No

  10

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  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyMediterranean DietRefined Sugar FreeRenal 5 on dialysisSoy Free

  Enjoy this Italian inspired dish served with green beans and orzo pasta.

  Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

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  Ingredients Scale

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

  Instructions

  • Cook orzo according to package directions.
  • Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
  • Add lemon juice and basil. Stir and cook 1–2 minutes more.
  • In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
  • Serve chicken and green beans over orzo pasta.

  Notes

  Lemon Basil Chicken with Garlic Green Beans and Orzo

  • Ounces per serving: ~11 ounce
  • Calories: 385 kcal
  • Carbohydrates: 31 g
  • Protein: 32 g
  • Fat: 15 g
  • Saturated Fat: 2.5 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 78 mg
  • Sodium: 315 mg
  • Potassium: 425 mg
  • Fiber: 5.5 g
  • Sugar: 3 g
  • Vitamin A: 900 IU
  • Vitamin C: 20 mg
  • Calcium: 60 mg
  • Iron: 2.3 mg
  • Phosphorus: 235 mg

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce chicken breast sliced thin
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
  • 2 clove garlic minced
  • 8 ounce green bean trimmed
  • 1 tablespoon olive oil for sautéing green beans
  • 2 cup orzo pasta cooked

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

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

  See more dish details

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  • Yes
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  Lemon Herb Baked Cod with White Rice and Roasted Zucchini-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Lemon Herb Baked Cod with White Rice and Roasted Zucchini-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

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

  Diabetes FriendlyHeart HealthyRenal 5 on dialysis

  A simple but delicious complete meal that is high in protein and Renal Stage 5 on Dialysis friendly.

  Lemon Herb Baked Cod with White Rice and Roasted Zucchini-Renal 5 Dialysis quantity

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  Ingredients Scale

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

  Instructions

  • Cook the rice according to package directions
  • Preheat oven to 375°F. Place cod fillets on a lined baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with parsley, garlic powder, and black pepper.
  • Bake cod for 12–15 minutes or until fish flakes easily with a fork.
  • Toss diced zucchini in olive oil and roast for 15 minutes in the same oven or until tender.
  • Serve baked cod with a portion of cooked white rice and roasted zucchini.

  Notes

  Lemon Herb Baked Cod with White Rice and Roasted Zucchini

  • Ounces per serving: ~10.8 ounce
  • Calories: 390 kcal
  • Carbohydrates: 32 g
  • Protein: 31 g
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Polyunsaturated Fat: 3 g
  • Monounsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Cholesterol: 65 mg
  • Sodium: 140 mg
  • Potassium: 430 mg
  • Fiber: 5.1 g
  • Sugar: 3 g
  • Vitamin A: 800 IU
  • Vitamin C: 18 mg
  • Calcium: 45 mg
  • Iron: 1.5 mg
  • Phosphorus: 240 mg

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 20 ounce cod fillet skinless, boneless
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried parsley
  • 0.25 teaspoon garlic powder
  • 0.125 teaspoon black pepper
  • 1 cup white rice cooked according to package directions
  • 8 ounce zucchini diced
  • 1 tablespoon olive oil for roasting zucchini

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through.

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

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  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

  $0.00 Cooking Fee

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

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 2 tacos

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

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeRenal 5 on dialysisSoy Free

  These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

  Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

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  Ingredients Scale

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

  Instructions

  • Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
  • Stir in the chili powder and ground cumin. let it simmer for 5 minutes
  • While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
  • Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 teaspoon avocado oil
  • .75 pound 95% lean ground beef
  • 8 each whole wheat tortilla
  • 2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup lettuce thinly sliced
  • 1 Roma tomato diced
  • 1/3 cup shredded cheddar cheese

  For the chipotle sour cream:

  • 1/3 cup sour cream
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon lime juice

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat filling in the microwave on medium power until heated through

  Nutrition

  Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

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

  See more dish details

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  4

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  Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

  $180.00 Cooking Fee

  Rated 0 out of 5
  1 servings
  

  Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only)

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  Recipe adapted from:

  Tariqa Abdullah-Muhammad

  Rated 0 out of 5

  $180.00 Cooking Fee

  Serving Size: varies

  Paleo

  Chef Tariqa Abdullah-Muhammad Custom Order minimum $180, not including ingredients or shopping fee

  -Custom menu: Created by you and your Chef. Please note that if the agreed upon menu exceeds the allotted time/quote, the chef will quote a price difference that will be added to your order prior to the appointment.

  -Shopping and Equipment list: will be provided at least 2 days prior to appointment. If you selected the extra fee for the chef to do the grocery shopping, you can edit your shopping list by checking off the items you already have, then send to your chef. 

  -Ask for your Chef's specialties!

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

  Custom Menu Order with Chef Tariqa Abdullah-Muhammad (San Francisco Bay Area Only) quantity

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  Cook Tools and Details

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 1

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep166.154

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time3 hours hours 56 minutes minutes

  Recipe Serving Size1

  Ingredients

  Ingredients

  • 1 Custom Order

  Cooking Tools Required

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

  Reheating/Serving Instructions

  varies

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

  See more dish details

  Upload Recipes

  * Do you have allergies or special requests?

  • Yes
  • No

  1

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  Private Cooking Class ADVANCED DDS Self Determination Program SDP*

  $275.00 Cooking Fee

  Rated 0 out of 5
  1 servings
  

  Private Cooking Class ADVANCED DDS Self Determination Program SDP*

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  Recipe adapted from:

  Based on Area Availability

  Rated 0 out of 5

  $275.00 Cooking Fee

  In-home cooking class fee is $275, and includes the following:

  - 2.5 hour cooking class for 1 participant with your Chef Instructor. All-inclusive.

  - Custom menu: Created by you and your Chef Instructor. Learn Basic Cooking Skills, Breakfast, Lunch, Dinner, Safety, Sanitation, and Knife skills.

  - Shopping and Equipment list: will be provided at least 2 days prior to class for review via the platform, once final menu is agreed upon. Each participant should have a cutting board, chef’s knife, and apron.

  Cannot be combined with any other dishes in your cart.

  *This class is exclusively for consumers enrolled in the California Department of Developmental Services Self Determination Program, which helps those with developmental disabilities.

  Private Cooking Class ADVANCED DDS Self Determination Program SDP* quantity

  • Food Prep
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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 1

  Instructions

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

  How to add ingredients and equipment to the shopping list:

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

  Cook Times

  Active Prep253.846

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time2 hours hours 32 minutes minutes

  Recipe Serving Size1

  Ingredients

  Ingredients

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

  Cooking Tools Required

  A list to be provided by your chef

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

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  * Do you have allergies or special requests?

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  High-Fiber Black Bean Burritos

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
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  High-Fiber Black Bean Burritos

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Diabetes FriendlyHeart Healthy

  These hearty burritos are high in fiber, heart healthy, diabetes friendly, and make for a delicious vegetarian option.

  High-Fiber Black Bean Burritos quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Cook rice:

  • Cook rice according to package directions.

  Sauté veggies:

  • In a skillet, heat oil. Add onion and bell pepper. Cook 4–5 min until softened.

  Season beans:

  • Add black beans, cooked rice, cumin, garlic powder, and chili powder. Stir and heat through for 3–4 min.

  Assemble burritos:

  • On each tortilla, layer bean/rice mix, carrots, avocado, cheese (if using), and a squeeze of lime.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 15 ounce canned black beans no salt added rinsed and drained
  • 1/2 cup brown rice cooked according to package directions
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 1 large carrot shredded
  • 1 cup shredded reduced-fat cheese
  • 4 large whole wheat tortillas
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 lime for serving (optional)

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Non stick saute pan, Pot with lid, Sharp Knives, Slotted spoon, Top Stove, Wooden Spatula

  Reheating/Serving Instructions

  Heat in the microwave on medium-high power for 1-2 minutes or until heated through.

  Nutrition

  Calories: 454kcal | Carbohydrates: 66g | Protein: 20g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 750mg | Potassium: 593mg | Fiber: 13g | Sugar: 5g | Vitamin A: 3811IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 4mg | Phosphorus: 366mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

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  Black Bean Soup

  $0.00 Cooking Fee

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

  Black Bean Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 6 ounces

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

  Diabetes FriendlyGluten FreeHeart Healthy

  High in fiber and protein, this delicious soup is diabetes-friendly and heart healthy!

  Black Bean Soup quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  Sauté base:

  • Heat oil in a pot. Sauté onion, garlic, and bell pepper for ~4–5 min until soft.

  Simmer soup:

  • Add black beans, broth, cumin, paprika, salt, and pepper. Simmer for 10 minutes.

  Blend (optional):

  • Use an immersion blender to blend part of the soup for a thicker texture (or blend 1–2 cups in a blender and stir back in).

  Finish:

  • Add lime juice and cilantro before serving.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 30 ounce canned black beans no salt added rinsed and drained
  • 1 small red onion chopped
  • 2 clove garlic minced
  • 1 red bell pepper chopped
  • 2 cup low-sodium vegetable broth
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro optional
  • 1 lime juiced
  • 1/3 teaspoon freshly ground black pepper

  Cooking Tools Required

  Cutting board, Immersion Blender, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Heat in the microwave on medium heat until heated through or in a pot on the cooktop, stirring often.

  Nutrition

  Calories: 258kcal | Carbohydrates: 43g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 749mg | Potassium: 795mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1142IU | Vitamin C: 49mg | Calcium: 93mg | Iron: 5mg | Phosphorus: 253mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

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• 

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  Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

  $0.00 Cooking Fee

  Rated 0 out of 5
  FSA/HSA eligible when qualified
  4 servings
  
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  Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

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  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

  Diabetes FriendlyEgg FreeGluten FreeNut FreeSoy FreeVegan

  Both meals are rich in fiber, plant-based protein, and heart-healthy fats, making them excellent choices for diabetes-friendly and heart-healthy eating.

  Masoor Dal (Red Lentil Curry) with Whole Wheat Roti quantity

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

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
  • Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
  • Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
  • Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
  • Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Recipe Serving Size4

  Ingredients

  Ingredients

  • 1 cup red lentils masoor dal, rinsed
  • 3 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 2 clove garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala
  • 1/2 cup canned diced tomatoes
  • 2 cup baby spinach
  • 4 whole wheat rotis

  For Serving:

  • 1 lemon cut into wedges

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs

  Reheating/Serving Instructions

  Heat in the microwave on medium power until heated through, stirring a couple times during cooking process.

  Nutrition

  Calories: 307kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 721mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 6mg | Phosphorus: 293mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  4

  Add to cart