Showing 101–120 of 1092 resultsSorted by popularity

• 

  Add to my favorites

  Oven Roasted Root Vegetables

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Oven Roasted Root Vegetables

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5.5 oz

  Dairy FreeEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePaleoRefined Sugar FreeVeganVegetarianWhole 30

  Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

  Oven Roasted Root Vegetables 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. 10 servings

  Instructions

  • Preheat oven to 400 degrees and position oven rack to lower middle.
  • Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
  • Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
  • Vegetables should be cooked through and nicely browned.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time1 hour hour

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  • 1 pound shallot peeled
  • 12 ounce carrot cut into 2-inch lengths
  • 20 ounce yukon gold potato scrubbed and cut into 4ths
  • 8 ounce parsnip cut into 2-inch lengths
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoon fresh rosemary chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

  Reheating/Serving Instructions

  Heat on high power, uncovered in microwave.

  Nutrition

  Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Creamy Tuscan White Bean & Kale Soup

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Creamy Tuscan White Bean & Kale Soup

  Add to my favorites

  Recipe adapted from:

  Minimalist Baker

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 1/3 cups

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyMediterranean DietNut FreePostpartumRefined Sugar FreeSoy FreeVeganVegetarian

  Comforting, creamy Tuscan-inspired soup with white beans, kale, tomatoes, and herbs! Warming, savory, hearty, and full of nourishing veggies and fiber-rich beans.

  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

  Creamy Tuscan White Bean & Kale Soup quantity

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

  https://minimalistbaker.com/creamy-tuscan-white-bean-kale-soup/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, ½ the salt, and a few cracks of fresh black pepper, and cook (stirring occasionally) until softened — about 5 minutes. Add the tomato paste, garlic, red pepper flakes, rosemary (or thyme), and basil and cook for 1 minute, until fragrant.
  • Add the broth, beans, tomatoes, and remaining salt and pepper. Scrape up any browned bits on the bottom of the pan and bring to a simmer. Reduce the heat to low, cover, and simmer for 15 minutes, until the veggies are fork-tender and the flavors are well developed.
  • Add the kale, turn off the heat, and cover the pot for 5 minutes. Once the kale is softened, uncover the pot and stir in the vinegar and coconut milk (or cashew cream). Taste and adjust as needed, adding more red pepper flakes for heat, vinegar or tomato paste for richness, coconut milk for creaminess, or salt for overall flavor.
  • Serve warm garnished with thinly sliced basil.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook15

  Passive5

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil (if oil-free, sub twice the amount of water)
  • 1 yellow onion large, diced
  • 3 carrot medium carrots, diced
  • 4 stalk celery large stalks, diced
  • 1 teaspoon sea salt divided, more or less to taste
  • 1 teaspoon freshly ground black pepper divided, more or less to taste
  • 3 tablespoon tomato paste
  • 8 clove garlic minced
  • ½ teaspoon crushed red pepper more or less to taste
  • 2 tablespoon fresh rosemary chopped, or thyme
  • 2 teaspoon dried basil
  • 6 cup low-sodium vegetable broth
  • 60 ounce canned cannellini beans drained and rinsed
  • 30 ounce canned diced tomatoes
  • 4 ounce kale chopped, or baby spinach
  • 2 tablespoon balsamic vinegar
  • 1.5 cup canned full-fat coconut milk

  Optional (for serving):

  • 1 bunch fresh basil chiffonade

  Cooking Tools Required

  5-quart saucepot, Colander, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

  Reheating/Serving Instructions

  Store cooled leftovers covered in the refrigerator up to 3-4days, or in the freezer up to 1 month. Thaw from frozen before reheating.Reheat in the microwave or on the stovetop in a saucepan or pot over mediumheat (covered) until warmed through. Add more broth or water as needed to thin.

  Nutrition

  Calories: 340kcal | Carbohydrates: 49g | Protein: 15g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 440mg | Potassium: 1235mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4522IU | Vitamin C: 23mg | Calcium: 215mg | Iron: 8mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Chicken Tikka Masala (Pressure Cooker)

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  FSA/HSA eligible when qualified
  8 servings
  

  Chicken Tikka Masala (Pressure Cooker)

  Add to my favorites

  Recipe adapted from:

  Meeta Arora

  Rated 4.7 out of 5 based on 28 customer ratings

  $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 FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeRefined Sugar FreeSoy Free

  This pressure cooker Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry made with marinated tender chicken cooked in a creamy sauce. This restaurant quality chicken tikka masala is so delicious, you will not consider take-out again. Serve with basmati rice for a complete meal.

  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

  Chicken Tikka Masala (Pressure Cooker) quantity

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

  https://pipingpotcurry.com/instant-pot-chicken-tikka-masala/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Combine all ingredients for the marinade (except chicken) in a bowl and mix well. Add chicken and coat on each side with the marinade. Allow to marinate 30 minutes.
  • Start the pressure cooker in Sauté mode and adjust to high setting. Add 1 tablespoon oil. Add the chicken pieces and lightly brown on each side for about 2 minutes. Take chicken out of the pot and cut into pieces about 2-3 inches in size. (Note: The chicken is not completely cooked yet)
  • Add the rest of the oil to the pot. Add the onions, ginger, garlic and sauté for about 3 minutes.
  • Add water and deglaze the pot making sure nothing is stuck to the bottom.
  • Add tomato puree, spices and mix well. Add any leftover marinade too. Add the chicken and stir it.
  • Press cancel and close the lid with vent in sealing position. Change the instant pot setting to high pressure for 4 minutes. When the instant pot beeps, let it rest for 5 minutes then manually release the pressure.
  • Add cream, fenugreek leaves and stir well. Garnish with cilantro.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook15

  Passive15

  Total Time1 hour hour

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 pound boneless skinless chicken breast

  For marinade:

  • 1/2 cup plain Greek yogurt
  • 1 1/2 tablespoon fresh ginger grated
  • 3 clove garlic minced
  • 1 lime juiced
  • 2 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric Haldi powder
  • 2 teaspoon garam masala
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference

  For the sauce:

  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder or cayenne more or less to taste
  • 1 teaspoon ground turmeric
  • 4 tablespoon ghee or butter divided
  • 2 cup onion finely diced
  • 2 teaspoon fresh ginger grated
  • 3 clove garlic minced
  • 15 ounce canned tomato puree or canned tomato sauce (if using lessen water by 1/4 cup or so)
  • 1 cup water
  • 1 cup heavy cream
  • 2 tablespoon dried fenugreek

  For garnish:

  • 2 tablespoon fresh cilantro chopped

  Cooking Tools Required

  Can Opener, Cutting board, Electric Pressure Cooker, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 355kcal | Carbohydrates: 13g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 394mg | Potassium: 811mg | Fiber: 3g | Sugar: 6g | Vitamin A: 987IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Banana Bread

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  8 servings
  

  Banana Bread

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/8 slice

  Gluten FreeNut FreeSoy FreeVegetarian

  This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

  Banana Bread 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. 8

  Instructions

  • Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
  • In a large bowl whisk together the dry ingredients and set aside.
  • In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
  • Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
  • Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour hour 5 minutes minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  Dry ingredients:

  • 2 cup all-purpose flour
  • ½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt

  Wet ingredients:

  • 3 ripe banana mashed
  • ¼ cup plain Greek yogurt
  • 2 egg large, lightly beaten
  • 6 tablespoon unsalted butter melted and cooled
  • 1 teaspoon pure vanilla extract

  Optional:

  • 1 cup walnuts chopped

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

  Nutrition

  Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  8

  Add to cart
• 

  Add to my favorites

  Broiled Sirloin Steak

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Broiled Sirloin Steak

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 35 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

  Broiled Sirloin Steak 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. 10

  Instructions

  • Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
  • Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
  • Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
  • Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
  • Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound sirloin steak
  • 3 teaspoon garlic salt
  • 1 teaspoon freshly ground black pepper

  Cooking Tools Required

  Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

  Reheating/Serving Instructions

  Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

  Nutrition

  Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro

  Add to my favorites

  Rated 0 out of 5

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 chicken breast and a cup of vegetable farro

  Brain FoodEgg FreeNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  This delicious Mediterranean inspired dish uses smoked paprika to give the chicken a spiced smoky flavor. It also incorporates farro, an ancient grain that contains more nutrition compared to modern wheat.

  Smoky Spiced Chicken with Creamy Cilantro Sauce with Vegetable Farro 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. 10

  Instructions

  • Bring a large pot, filled ¾ full of water to a boil. Add salt and farro. Cook uncovered 18-20 minutes or according to package directions. Drain and return farro to pot.
  • In a large saute pan, heat the olive oil over medium-high heat. When hot add the onions, bell peppers, mushrooms and zucchini and saute for 3 minutes. Add the garlic and saute an additional 2 minutes. Season with Kosher salt and freshly ground pepper. Add to the pot of farro.
  • In the same cleaned pan (and an additional large saute pan if needed), add olive oil and place over medium heat. Mix together paprika, garlic powder, and cumin. Season chicken breasts with the spice blend and cook for about 5 minutes per side or until an instant-read thermometer register 165 degrees.
  • Meanwhile, in a small bowl whisk together all the ingredients for the creamy cilantro sauce. Set aside.
  • In another small bowl whisk together all the ingredients for the dressing with the red pepper flakes, honey, and vinegar, and add to the pot of farrow. Stir well to combine. Adjust seasonings.
  • Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce.

  Cook Times

  Active Prep20

  Hands-On Cook30

  Hands-Off Cook0

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup pearled farro
  • 2 teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 pound zucchini for 10 servings 2 medium dice
  • 1 each red bell pepper medium chopped
  • 8 ounce white mushroom quartered
  • 1 each onion sliced
  • 4 clove garlic roughly chopped
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 pound boneless skinless chicken breast for 10 servings about 10 medium
  • 4 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon extra virgin olive oil 2 tablespoons if using 2 pans

  For the creamy cilantro sauce:

  • 4 tablespoon fromage blanc OR sub full-fat Greek yogurt
  • 2 clove garlic minced
  • 4 tablespoon fresh cilantro chopped
  • 4 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt
  • water to thin sauce if needed

  For the dressing:

  • 1½ tablespoon honey
  • 2 tablespoon white wine vinegar
  • ½ teaspoon crushed red pepper

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Saucepan, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Keep the farro, chicken, and creamy sauce separate. When serving, plate farro, then top with sliced chicken breast and creamy cilantro sauce. Heat in microwave on medium-high power until heated through.

  Nutrition

  Calories: 465kcal | Carbohydrates: 39g | Protein: 45g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 981mg | Potassium: 1070mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1081IU | Vitamin C: 32mg | Calcium: 48mg | Iron: 3mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Decadent Pork Medallions in Mushroom Sauce

  $0.00 Cooking Fee

  Rated 4.60 out of 5
  Up to 10 servings
  

  Decadent Pork Medallions in Mushroom Sauce

  Add to my favorites

  Recipe adapted from:

  Jen Stone

  Rated 4.7 out of 5 based on 28 customer ratings

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Egg FreeGluten FreeNut FreeSoy FreeWhole 30

  A whole 30 meal that can be enjoyed no matter your diet. A fantastic dish that brings joy to the palate.

  http://Thehealthyfoodie.com

  Decadent Pork Medallions in Mushroom Sauce quantity

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

  http://Thehealthyfoodie.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Slice pork into equal sized medallions, about 1-1/2 in thick
  • Salt and pepper the pork
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(cast iron is best)
  • When pan is hot enough, add pork and cook 4 minutes each side until they develop a nice crust. Don’t move them, allow the sear to happen
  • Remove pork to a plate
  • Add mushrooms to skillet and cook
  • Stir often until they become golden brown
  • Add more ghee if necessary
  • Once mushrooms are cooked, add fresh herbs and stock
  • Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)
  • Cook until thickened about 1 minute
  • Add pork back into pan, along with any juice on plate
  • Spoon sauce over pork
  • Turn off heat and allow pork to sit in sauce 5 minutes, then serve

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in microwave at low setting for 3-5 minutes until 165 degrees F

  Nutrition

  Calories: 288kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 457mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 15 customer ratings

  $0.00 Cooking Fee

  Serving Size: 11 ounces

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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbRefined Sugar FreeVeganVegetarian

  This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

  Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice 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. 6

  Instructions

  • Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
  • To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
  • To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
  • 2 tablespoon avocado oil divided

  Aromatics:

  • 2 tablespoon fresh ginger finely chopped
  • 4 clove garlic finely chopped

  For the stir fry:

  • 2 stalk green onion sliced into thin rings
  • 1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
  • 1 red bell pepper sliced lengthwise into strips about ¼ inch thick
  • 3 stalk celery cut diagonally into pieces about 1 inch in length
  • 2 tablespoon low-sodium gluten-free soy sauce

  For the cauliflower fried rice:

  • 24 ounce frozen riced cauliflower
  • 2 tablespoon avocado oil
  • 1 tablespoon low-sodium gluten-free soy sauce

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in a saute pan over medium high heat about 5 minutes or until heated through.

  Nutrition

  Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Minestrone Soup

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Minestrone Soup

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4 out of 5 based on 4 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVeganVegetarian

  This classic Italian soup is hearty enough to serve as a main dish. Sub vegan cheese for vegan option.

  Minestrone 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. 10

  Instructions

  • Cook pasta according to instructions. Drain and set aside.
  • Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
  • Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
  • Turn heat down to low and simmer for 5-6 minutes.
  • Add spinach; season with salt and pepper to taste.
  • Portion out pasta into large soup bowls. Pour soup over pasta and garnish with Parmesan cheese and basil.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 6 ounce elbow macaroni other small pasta
  • 3 tablespoon extra virgin olive oil
  • 1 yellow onion medium, diced
  • 2 stalk celery with leaves, diced
  • 3 clove garlic chopped
  • 8 cup vegetable stock
  • 2 carrot medium, peeled and diced
  • 28 ounce canned whole peeled tomatoes chopped with liquid
  • 32 ounce canned dark red kidney beans rinsed
  • 1 zucchini diced
  • 1/3 cup Italian parsley finely chopped
  • 3 cup baby spinach packed
  • 1 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste

  For garnish:

  • 1 cup grated parmesan cheese
  • 1/3 cup fresh basil chiffonade

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Store cooked pasta separately from soup. Heat soup in the microwave or on the stovetop, then add pasta to individual portions.

  Nutrition

  Calories: 299kcal | Carbohydrates: 44g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 1301mg | Potassium: 767mg | Fiber: 9g | Sugar: 6g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 170mg | Iron: 4mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Clean Diet Chicken Piccata

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Clean Diet Chicken Piccata

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  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 FriendlyGluten FreeHeart HealthyLower CarbMediterranean DietNut FreeRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!

  Clean Diet Chicken Piccata 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. 6

  Instructions

  • Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
  • Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  • Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
  • Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
  • Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless, skinless chicken breast about 3 chicken breasts
  • ½ cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper
  • 4 tablespoon avocado oil
  • 3/4 cup chicken stock
  • 1 lemon half juiced, half sliced
  • 3 tablespoon capers
  • 1 tablespoon Italian parsley chopped

  Cooking Tools Required

  Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs

  Reheating/Serving Instructions

  Heat in pan set over medium heat until heated through.

  Nutrition

  Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart
• 

  Add to my favorites

  Veggie and Tofu Stir Fry

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  6 servings
  

  Veggie and Tofu Stir Fry

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 4.3 out of 5 based on 13 customer ratings

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 1/4 cups

  Dairy FreeEgg FreeNut FreeVeganVegetarian

  Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.

  https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

  Veggie and Tofu Stir Fry quantity

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

  https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
  • Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
  • Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
  • Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
  • Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
  • Add additional oil to pan; swirl to coat.
  • Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
  • Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook0

  Passive10

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the tofu:

  • 14 ounce extra-firm tofu drained
  • 1 tablespoon avocado oil
  • 1/3 teaspoon freshly ground black pepper
  • 1 tablespoon corn starch

  For the aromatics:

  • 3 stalk green onion sliced
  • 4 clove garlic chopped
  • 4 teaspoon fresh ginger finely chopped

  For the vegetables:

  • 1 tablespoon avocado oil
  • 3 each carrot large, peeled and julienne-cut
  • 3 head bok choy cut into 2 inch lengths
  • 2 each zucchini cut into 2 inch lengths about 1/2 inch wide
  • 1 1/2 cup snow pea trimmed

  For the sauce:

  • 1 tablespoon corn starch
  • 3 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
  • 1/3 cup vegetable broth
  • 3 tablespoon soy sauce
  • 2 tablespoon hoisin sauce
  • 2 teaspoon sesame oil

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

  Reheating/Serving Instructions

  Heat in microwave on high power until heated through or stir fry over medium heat.

  Nutrition

  Calories: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) for 2 times a week

  $235.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Custom Menu Order with Chef Deborah Wagner (Greater Sacramento Area Only) for 2 times a week

  Add to my favorites

  Recipe adapted from:

  Deborah Wagner

  Rated 0 out of 5

  $235.00 Cooking Fee

  Serving Size: varies

  Chef Deborah Wagner Custom Order minimum $235, not including ingredients or shopping fee

  This is a discounted price for customers placing orders at least 2 times per week

  -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 Deborah Wagner (Greater Sacramento Area Only) for 2 times a week 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. 10

  Instructions

  • Custom Order Dishes Vary

  Cook Times

  Active Prep216.92

  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

  Reheating/Serving Instructions

  varies

  Nutrition

  Sodium: 1mg | Calcium: 1mg

  *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

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

  Add to cart
• 

  Add to my favorites

  Plain Farro

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Plain Farro

  Add to my favorites

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 1/2 cup cooked

  Brain FoodDairy FreeEgg FreeMediterranean DietNut FreePostpartumPregnancyRefined Sugar FreeSoy FreeVeganVegetarian

  Farro is an ancient whole grain with a pleasantly chewy texture and nutty flavor. Use it in soups, salads, or toss it with roasted vegetables for an easy and delicious side dish.  Note: Photo shown is for serving suggestion only. This recipe is for plain cooked farro.

  Plain Farro 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. 10

  Instructions

  • Follow the package directions for cooking the farro OR fill a medium-large pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain and serve.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time30 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Farro:

  • 2 1/2 cup uncooked farro rinsed

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Pot with lid, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 176kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 140mg | Fiber: 8g | Sugar: 1g | Vitamin A: 11IU | Calcium: 15mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Clean Diet Cauliflower Shepherd’s Pie

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  6 servings
  

  Clean Diet Cauliflower Shepherd’s Pie

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 5 out of 5 based on 10 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1/6 pie

  Egg FreeGluten FreeLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Karin's version of shepard's pie includes ground turkey and a whipped cauliflower topping.

  Clean Diet Cauliflower Shepherd’s Pie 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. 6

  Instructions

  • Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, or until tender.
  • Drain and return cauliflower to the pot. You can follow the same process if using sweet potato, however steaming time will be longer.
  • Add the ghee, mustard, salt, and pepper to the pot with the cauliflower, and using an immersion blender blend the ingredients until smooth. Set aside.
  • Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground turkey and cook until no longer pink, or about 7 minutes.
  • Stir in the tomatoes, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper.
  • Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
  • Distribute the meat mixture evenly in an oven pan and spread the pureed cauliflower on top.
  •  Use a fork to create texture in the cauliflower and drizzle with avocado oil.
  • Place under the broiler for 5-7 minutes until the top turns golden.
  • Sprinkle with fresh parsley and serve.

  Cook Times

  Active Prep10

  Hands-On Cook20

  Hands-Off Cook20

  Passive0

  Total Time50 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  For the top layer:

  • 1 head cauliflower large, cut into florets.
  • 2 tablespoon ghee or coconut oil
  • 1 teaspoon mustard spicy brown
  • 1/2 teaspoon Kosher salt more or less to taste
  • 1 pinch freshly ground black pepper more or less to taste
  • 1 tablespoon extra virgin olive oil

  For the bottom layer

  • 1 tablespoon coconut oil
  • ½ onion large, diced
  • 2 stalk celery diced
  • 3 carrot diced
  • 1 pound 93% lean ground turkey
  • 2 tomato large, diced
  • 1 cup chicken stock
  • 1 teaspoon dry mustard
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground clove
  • 1 teaspoon Kosher salt more or less to taste
  • ¼ teaspoon freshly ground black pepper more or less to taste
  • 1 teaspoon Italian parsley chopped

  Cooking Tools Required

  Casserole dish, Cutting board, Forks, Immersion Blender, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Steamer Basket, Top Stove

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 264kcal | Carbohydrates: 12g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 763mg | Potassium: 738mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5556IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 2mg | Phosphorus: 229mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Clean Diet Baked Chicken Tenders

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  FSA/HSA eligible when qualified
  Up to 10 servings
  

  Clean Diet Baked Chicken Tenders

  Add to my favorites

  Recipe adapted from:

  Karin Adoni Ben-David

  Rated 4.3 out of 5 based on 17 customer ratings

  $0.00 Cooking Fee

  Serving Size: 5 ounces

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

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These baked chicken strips are made using almond meal and coconut so they are grain-free and gluten-free. Pair with one of Karin's salads for a complete meal!

  Clean Diet Baked Chicken Tenders 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. 10

  Instructions

  • Pre-heat oven to 400°
  • Crack egg(s) into a shallow bowl and whisk.
  • In another bowl whisk together the almond meal, coconut, paprika, garlic powder, sea salt and black pepper (and cayenne pepper if using).
  • One by one dredge each chicken strip in the egg, shaking off any access and then dip into the almond meal mixture. Roll until each tender is covered completely. Place chicken on a sheet pan lined with parchment paper OR a wire rack that fits the baking sheets (the wire rack will make for a crispier texture).
  • Bake for 20 minutes, flipping the tenders once halfway through baking time. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast organic, cut into strips
  • 3 egg

  Whisk together:

  • 1½ cup almond meal
  • 1 cup unsweetened shredded coconut or sub with more almond meal
  • 2½ teaspoon paprika
  • 1½ teaspoon garlic powder
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper optional

  Cooking Tools Required

  Cooling Rack, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Place chicken strips on parchment-lined baking sheet in a 350 degree oven. Bake for 15 minutes or until heated through.

  Nutrition

  Calories: 333kcal | Carbohydrates: 7g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 529mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce

  $0.00 Cooking Fee

  Rated 0 out of 5
  Up to 10 servings
  

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 0 out of 5

  $0.00 Cooking Fee

  Serving Size: 3 nuggets, 4.8 oz total

  Dairy FreeNut FreeSoy Free

  Looking for an alternative to highly processed store-bought nuggets with mystery ingredients? These delicious baked chicken nuggets are the answer! Popular with kids as well as adults, these nuggets include a homemade BBQ sauce for dipping.

  Baked Chicken Nuggets with Homemade Chipotle BBQ Sauce 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. 10

  Instructions

  • Pre-heat oven to 400 degrees F.
  • In a large bowl mix together the ground chicken, paprika, onion powder, salt and egg.
  • In a shallow bowl mix together the bread crumbs and the garlic salt.
  • Take a golf ball size piece of chicken mixture, form it into a ball, then flatten into a nugget about 2-2.5 inches wide. Dip in bread crumb mixture pressing gently, then place nugget on a baking sheet. Repeat with remaining chicken and coating. You should end up with at least 3 pieces per servings selected.
  • Lightly spray one side of the nuggets with cooking spray, flip and spray the other side.
  • Bake for 20 minutes until golden and crispy. Flip halfway through baking time.
  • Meanwhile make the BBQ sauce by whisking together all the BBQ sauce ingredients in a small saucepan. Place over medium heat and as soon as it comes to a simmer remove from heat and whisk again. Allow to cool.

  Cook Times

  Active Prep25

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time45 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound ground chicken
  • 3/4 teaspoon paprika
  • 1 1/2 teaspoon onion powder
  • 1 1/2 teaspoon Kosher salt
  • 2 egg beaten
  • 7 ounce plain breadcrumbs plain
  • 1 1/2 teaspoon garlic salt
  • 1 tablespoon avocado oil cooking spray

  For the BBQ Sauce:

  • 1 cup ketchup
  • ¼ cup brown sugar packed
  • 1 teaspoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon mustard
  • 1 teaspoon chili powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon Kosher salt

  Cooking Tools Required

  Baking sheet, Mixing bowls, Oven, Saucepan, Top Stove

  Reheating/Serving Instructions

  Reheat in 350 degree oven for 7 minutes.

  Nutrition

  Calories: 259kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1171mg | Potassium: 827mg | Fiber: 1g | Sugar: 11g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Tofu Pad Thai

  $0.00 Cooking Fee

  Rated 0 out of 5
  6 servings
  

  Tofu Pad Thai

  Add to my favorites

  Recipe adapted from:

  Mayumi Tavalero

  Rated 5 out of 5 based on 5 customer ratings

  $0.00 Cooking Fee

  Serving Size: 7 ounces

  Dairy FreeGluten Free

  This delicious Asian stir-fry with it's various flavor profiles including, sweet, sour, salty, and umami, uses rice noodles and tofu tossed with a tamarind based sauce.

  Tofu Pad Thai 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. 6

  Instructions

  • In a large saucepan bring water to a boil and cook noodles for 4-5 minutes or until noodles are slightly firmer than al dente (do not over-cook as rice noodles continue to absorb liquid and will fall apart during the stir frying). Drain immediately and rinse with cold running water. If necessary, cut the noodle clump with kitchen shears to make stir-frying easier.
  • Meanwhile heat a small saucepan on medium low and add fish sauce, tamarind paste, brown sugar, garlic, and the chili-garlic sauce. Cook sauce until the sugar is completely dissolved. Remove from heat.
  • Season drained tofu with soy sauce. Heat a large nonstick wok or sauté pan to medium-high heat. Add 2 tablespoons of the oil and add the tofu. Stir-fry several minutes, set aside.
  • In the same pan heat the remaining 2 tablespoons oil. Add the garlic, green onions, and carrots and stir fry for 1 minute, being careful not to burn the garlic. Add noodles and toss. Add the pad Thai sauce, continually tossing noodle mixture until well coated with sauce. Add the reserved tofu, cooking for an additional 2-3 minutes.
  • Move the noodle mixture to one side of the pan and crack the eggs on the other side. Scramble the egg with a wooden spatula and cook for 30 seconds. Add 2 cups of the sprouts and cook for one more minute, mixing to incorporate all the ingredients together. Test the firmness of the noodle. If the noodle is too firm, add some water and simmer for an additional minute. Remove from heat and portion onto individual plates or one large serving platter. Garnish with remaining sprouts, cilantro, peanuts, and wedges of lime.

  Cook Times

  Active Prep20

  Hands-On Cook20

  Hands-Off Cook0

  Passive0

  Total Time40 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 16 ounce firm tofu drained and cut into 1-inch cubes
  • 1 tablespoon soy sauce

  For the Pad Thai sauce:

  • 1/3 cup fish sauce
  • 2 tablespoon Neera’s tamarind paste
  • ½ cup brown sugar
  • 3 clove garlic minced
  • 2 teaspoon chili-garlic sauce more of less to taste

  For the Pad Thai noodle stir-fry:

  • 14 ounce rice stick noodles size M or 1 box Pad Thai Noodles
  • 4 tablespoon avocado oil
  • 4 clove garlic minced
  • 3 stalk green onion cut into ½ inch pieces
  • 1 carrot julienne
  • 2 egg
  • 3 cup mung bean sprouts
  • 1/2 cup water if needed
  • ½ cup fresh cilantro chopped
  • 2/3 cup roasted peanuts coarsely chopped
  • 2 lime cut into wedges

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Heat in microwave on medium power or on stove top over medium heat until heated through.

  Nutrition

  Calories: 377kcal | Carbohydrates: 32g | Protein: 16g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 1372mg | Potassium: 364mg | Fiber: 4g | Sugar: 23g | Vitamin A: 1951IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 3mg

  *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

  6

  Add to cart
• 

  Add to my favorites

  Simple Buttered Penne Pasta

  $0.00 Cooking Fee

  Rated 4.00 out of 5
  Up to 10 servings
  

  Simple Buttered Penne Pasta

  Add to my favorites

  Rated 4.3 out of 5 based on 13 customer ratings

  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Egg FreeNut FreeRefined Sugar FreeSoy FreeVegetarian

  Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Simple Buttered Penne Pasta quantity

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

  https://foxeslovelemons.com/mushroom-lentil-ragu/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Cook spaghetti according to package directions.
  • Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
  • Topped with Parmesan when ready to eat.

  Cook Times

  Active Prep5

  Hands-On Cook0

  Hands-Off Cook10

  Passive0

  Total Time15 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 20 ounce penne pasta
  • 4 tablespoon salted butter
  • 1/2 teaspoon Kosher salt more or less to taste

  For Serving:

  • 10 tablespoon parmesan cheese

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat to desired temperature using the stove top or microwave.

  Nutrition

  Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Lemon-Butter Brussels Sprouts

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  Up to 10 servings
  

  Lemon-Butter Brussels Sprouts

  Add to my favorites

  Recipe adapted from:

  Jenn Tidwell

  Rated 5 out of 5 based on 10 customer ratings

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeRefined Sugar FreeVeganVegetarian

  Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up!

  Lemon-Butter Brussels Sprouts 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. 10

  Instructions

  • Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
  • Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
  • Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound Brussels sprouts
  • 8 tablespoon extra virgin olive oil
  • 5 clove garlic
  • 1/2 cup white wine
  • 1 cup vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoon coconut oil or butter
  • 2 teaspoon lemon zest grated
  • 3 tablespoon Italian parsley minced

  Cooking Tools Required

  Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave or stove top.

  Nutrition

  Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 100mg | Calcium: 56mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

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

  Add to cart
• 

  Add to my favorites

  Low-Carb Zucchini Lasagna Roll-Ups

  $0.00 Cooking Fee

  Rated 5.00 out of 5
  FSA/HSA eligible when qualified
  6 servings
  

  Low-Carb Zucchini Lasagna Roll-Ups

  Add to my favorites

  Recipe adapted from:

  Gimme Delicious

  Rated 5 out of 5 based on 15 customer ratings

  $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 FriendlyGluten FreeKetoLower CarbNut FreeRefined Sugar FreeSoy FreeVegetarian

  Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.

  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

  Low-Carb Zucchini Lasagna Roll-Ups quantity

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

  https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
  • Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
  • While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
  • In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
  • Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
  • Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook45

  Passive0

  Total Time55 minutes minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 4 each zucchini large
  • 15 ounce ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 1/2 cup mozzarella cheese shredded, divided
  • 1 each egg large
  • 2 cup marinara sauce
  • 1 teaspoon Kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper preferably freshly cracked
  • 1 tablespoon extra virgin olive oil

  Cooking Tools Required

  9x13 inch glass baking dish

  Reheating/Serving Instructions

  Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

  Nutrition

  Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 2mg

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

  See more dish details

  * Do you have allergies or special requests?

  • Yes
  • No

  6

  Add to cart