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Mexican Chopped Salad
$0.00 Cooking Fee
Up to 10 servings
Mexican Chopped Salad

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Recipe adapted from:
Chris Scheuer

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Soy Free Vegetarian
This Mexican Chopped Salad might just be the freshest, healthiest, most delicious salad you’ve ever had the pleasure of meeting. And it’s loaded with fabulous Southwestern flavor!

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Instructions
For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed. Set aside.
For the corn tortilla strips, preheat oven to 400˚F. Stack corn tortillas on a cutting board. Cut in half. Cut each stack of halves into thin strips, widthwise, about ¼-inch thick. Transfer tortilla strips to a sheet pan. Drizzle with oil. Sprinkle with salt and toss to coat. Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
For the salad, place corn, in the microwave and cook according to package.
Remove from microwave with a hot pad and allow to cool for 5 minutes.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
¼ cup lime juice
2 tablespoon honey
½ teaspoon ground cumin
1 clove garlic finely minced
½ teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 tablespoon avocado oil
2 tablespoon extra virgin olive oil
For the tortilla strips:
6 corn tortilla six inch
1 ½ tablespoon avocado oil
½ teaspoon Kosher salt
For the salad:
1 head romaine lettuce chopped into ½ inch pieces
1 red bell pepper ¼ inch dice
½ red onion ¼ inch dice
½ jicama peeled and ¼ inch dice
1 zucchini medium, ¼ inch dice
4 tomato medium, seeded and diced
1 ½ cup frozen corn kernels or fresh if available
15 ounce canned black beans drained and rinsed, or other beans of your preference
½ cup fresh cilantro chopped

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 416mg | Potassium: 631mg | Fiber: 8g | Sugar: 8g | Vitamin A: 6379IU | Vitamin C: 42mg | Calcium: 69mg | Iron: 2mg

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Authentic Caesar Salad
$0.00 Cooking Fee
Up to 10 servings
Authentic Caesar Salad

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 ounces

Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head romaine lettuce large; chopped, washed and dried in a salad spinner
For the croutons:
½ loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic roughly chopped
5 canned anchovy fillets 1 can
1 tablespoon Dijon mustard
1 egg set in boiling water for 30 seconds
½ cup extra virgin olive oil
1 lemon juiced
½ cup Parmesan cheese grated, plus more for garnish
Kosher salt to taste
ground black pepper to taste

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

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Classic Chicken Cobb Salad
$0.00 Cooking Fee
Up to 10 servings
Classic Chicken Cobb Salad

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$0.00 Cooking Fee
Serving Size: 9 ounces

Gluten Free Keto Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

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Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Whisk together all vinaigrette ingredients and toss well to combine with salad.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup mixed baby greens
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup gorgonzola cheese or blue cheese crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Dressing:
1 cup extra virgin olive oil
4 tablespoon red wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 560kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 696mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 2mg

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Tarragon Chicken Salad
$0.00 Cooking Fee
Up to 10 servings
Tarragon Chicken Salad

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$0.00 Cooking Fee
Serving Size: 1 cup

Diabetes Friendly Gluten Free Lower Carb
This customer-submitted chicken salad recipe uses Greek yogurt and tarragon for a lighter, fresher taste.

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Instructions
Preheat oven to 350 degrees
Season each side of chicken breast with garlic powder, onion powder, salt & pepper; place on a lined baking sheet and bake form 20 minutes or until cooked through and temp reaches 165 degrees. Let chicken rest for 10 minutes before dicing
In a bowl mix together mayonnaise, yogurt, diijon, diced onion and fresh herbs
Dice chicken breast into 1 1/2 “ cubes
Gently fold the chicken into the mix adding any additional add-ins at this time as well. Taste and adjust seasoning as desired

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3.5 pound boneless skinless chicken breast
1 ½ teaspoon garlic powder
1 ½ teaspoon onion powder
1 ½ teaspoon Kosher salt
1 teaspoon ground black pepper
1 cup mayonnaise Good quality mayo
¼ cup plain Greek yogurt plain
1 tablespoon Dijon mustard
¼ red onion small dice
2 tablespoon Italian parsley finely chopped
2 tablespoon fresh tarragon finely chopped
Optional add ins:
sliced almonds or dried cranberries, or red seedless grapes

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Nutrition
Calories: 346kcal | Carbohydrates: 2g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 695mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg

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Mediterranean Buddha Bowl
$0.00 Cooking Fee
Up to 10 servings
Mediterranean Buddha Bowl

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
These salad bowls made with lettuce, quinoa, and tofu, plus assorted vegetables, is topped with a Mediterranean inspired dressing. Note: Vegetables will vary by season and availability.

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Instructions
Preheat oven to 400ºF/205ºC.
Prepare the quinoa according to directions and set aside.
While that's cooking, coat tofu with olive oil. Pour mixture on one of the baking sheets, and bake for about 25 minutes, flipping half-way through. Remove when tofu is golden on the edges.
In bowls or separate glass containers (meal prep!), divide the chopped lettuce equally in each. Top each with equal amounts of quinoa, tofu, chickpeas, cucumber, red bell pepper, onion, hummus and olives in each bowl.
In a separate bowl, whisk together the dressing ingredients. When you’re ready to eat, drizzle about 2 tablespoon of dressing over your Buddha Bowl, and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the bowls:
2 cup quinoa uncooked
16 ounce medium firm tofu 1 large block, drained and chopped
6 teaspoon extra virgin olive oil for coating the tofu
2 head red leaf lettuce chopped
30 ounce canned chickpeas drained
2 cucumber chopped
2 red bell pepper chopped
1 red onion finely chopped
1 cup hummus
1 cup Kalamata olive pitted
For the dressing:
1/2 cup extra virgin olive oil
4 tablespoon apple cider vinegar
1 lemon juiced
1 teaspoon dry oregano
¼ teaspoon dry thyme
¼ teaspoon sea salt
1/8 teaspoon ground black pepper

Cooking Tools Required
Baking sheet, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Whisk

Nutrition
Calories: 504kcal | Carbohydrates: 55g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Sodium: 374mg | Potassium: 671mg | Fiber: 13g | Sugar: 7g | Vitamin A: 884IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 6mg

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Ali’s Cobb Salad
$0.00 Cooking Fee
Up to 10 servings
Ali’s Cobb Salad

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$0.00 Cooking Fee
Serving Size: 9 ounces

Diabetes Friendly Gluten Free Keto Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and blue cheese, all over a crisp romain/butter lettuce mix.

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Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, garlic powder, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Make the creamy dressing:
Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup butter lettuce
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup blue cheese or gorgonzola crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Creamy dressing:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup milk
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon dried chive
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt
ground black pepper to taste
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 426kcal | Carbohydrates: 7g | Protein: 24g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 748mg | Potassium: 735mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2984IU | Vitamin C: 11mg | Calcium: 106mg | Iron: 2mg

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Roasted Tomato, Chicken, Mozzarella and Rocket Pasta
$0.00 Cooking Fee
Up to 10 servings
Roasted Tomato, Chicken, Mozzarella and Rocket Pasta

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 9 ounces

Egg Free Nut Free Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Cook your chicken in a pan with seasoning of your choice until golden brown.
Add your cherry tomatoes to a roasting tray with half of the olive oil. Season with salt and pepper. Bake for 25-30 mins at 350 degrees.
Boil your pasta and then drain the water.
Once the tomatoes are cooked, add them to the pasta along with a little balsamic vinegar and the rest of the olive oil.
Shred the cooked chicken with a fork. Tear apart the mozzarella. Combine the shredded chicken with the tomato and pasta mixture along with the mozzarella and rocket. Season with salt and pepper and enjoy!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
28 ounce cherry tomatoes
7 1/2 cup arugula
6 1/2 tablespoon extra virgin olive oil
12 ounce Tesco reduced fat mozzarella
40 ounce chicken breast
19 ounce dry pasta
5 tablespoon balsamic vinegar

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 521kcal | Carbohydrates: 46g | Protein: 41g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 360mg | Potassium: 806mg | Fiber: 3g | Sugar: 5g | Vitamin A: 942IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg

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Salt-Roasted Beet and Onion Salad
$0.00 Cooking Fee
Up to 10 servings
Salt-Roasted Beet and Onion Salad

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Recipe adapted from:
Customer

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Beets are roasted in the oven over Kosher salt to to concentrate their flavor, then once cooled are tossed with red onions, parsley, and olive oil.

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Instructions
Preheat oven to 420 degrees.
Spread Kosher salt ½-inch thick on a large baking pan. Place beets on top.
Bake for 1 hour.
Allow beets to cool until you are able to peel the skins.
Cut the beets into 8ths and add to a large bowl. Add the onions and the remaining ingredients, tossing well to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup Kosher salt more or less depending on size of pan
8 beet
3 red onion small, halved and then thinly sliced or diced
1 bunch Italian parsley chopped
½ teaspoon ground black pepper
3 tablespoon extra virgin olive oil
½ teaspoon cumin seeds coarsely ground

Cooking Tools Required
Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Mortar and Pestle, Oven, Sharp Knives, Tongs, Vegetable Peeler

Nutrition
Calories: 58kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 22705mg | Potassium: 288mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1926IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg

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Butternut Squash and Farro Salad
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Up to 10 servings
Butternut Squash and Farro Salad

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$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Brain Food Egg Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
This delicious salad starts with roasted butternut squash for extra flavor. The farro is then tossed with herbs and a sherry-dijon vinaigrette.

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Instructions
Preheat the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes. Let cool.
Rinse farro and place in a medium saucepot with the water, cider, bay leaves and salt. Bring to a boil then reduce heat and simmer until tender (approx. 20 minutes). Most of the water should be absorbed, drain off any excess if needed.
In a large bowl, whisk together the oil, vinegar, dijon, orange zest, juice and honey, season with salt & pepper.
Add the farro, roasted squash, arugula, parsley, pistachios and parmesan cheese and gently toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 butternut squash peeled and medium diced
2 cup uncooked farro
1 cup apple cider
2 cup water
2 bay leaf
4 cup arugula
½ cup Italian parsley
¼ cup shelled pistachios
½ cup shaved parmesan cheese or ricotta salata
For the vinaigrette:
½ cup extra virgin olive oil
2 tablespoon sherry vinegar
1 tablespoon Dijon mustard
2 teaspoon honey
1 orange zested and juiced
2 teaspoon sea salt
2 teaspoon ground white pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Peeler, Saucepan with lid, Sharp Knives, Top Stove

Nutrition
Calories: 369kcal | Carbohydrates: 56g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 586mg | Potassium: 779mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16484IU | Vitamin C: 44mg | Calcium: 159mg | Iron: 3mg

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Cilantro Lime Southwest Salad
$0.00 Cooking Fee
Up to 10 servings
Cilantro Lime Southwest Salad

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
This Southwestern inspired salad contains sweet potatoes, black beans, corn, tomatoes, and avocado. It's tossed with a spicy cilantro-lime vinaigrette.

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Instructions
Preheat oven to 375ºF/190ºC. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
While the sweet potatoes are roasting, prepare the vinaigrette. In a food processor or blender, combine cilantro, lime juice, garlic, jalapeño, apple cider vinegar and then blend. Then, add the mustard, olive oil and salt and blend until well combined. Set aside.
When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat. TIP: wait until you’re ready to eat before you add the dressing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive15

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 sweet potato large, diced
4 teaspoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon ground black pepper
1 pound red leaf lettuce 1 cup per serving
30 ounce canned black beans drained and rinsed
15 ounce canned sweet corn drained and rinsed
2 red bell pepper chopped
2 avocado large, diced
5 ½ ounce cherry tomato halved
2/3 cup pumpkin seeds
1 red onion chopped
For the vinaigrette:
1 bunch fresh cilantro
4 lime juiced
2 clove garlic minced
1 jalapeno pepper seeded
4 tablespoon apple cider vinegar
1 ½ teaspoon spicy mustard
½ cup extra virgin olive oil
½ teaspoon sea salt

Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

Nutrition
Calories: 347kcal | Carbohydrates: 34g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 612mg | Potassium: 873mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10779IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 4mg

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Classic Chicken Cobb Salad-Low FODMAP
$0.00 Cooking Fee
Up to 10 servings
Classic Chicken Cobb Salad-Low FODMAP

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$0.00 Cooking Fee
Serving Size: 9 ounces

Gluten Free Keto Low FODMAP Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

Classic Chicken Cobb Salad-Low FODMAP quantity

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

Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Whisk together all vinaigrette ingredients and toss well to combine with salad.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup mixed baby greens
1.5 cup tomato chopped, seeds removed
2 avocado large, diced
¾ cup gorgonzola cheese or blue cheese crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon ground black pepper
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Dressing:
1 cup extra virgin olive oil
4 tablespoon red wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 559kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 692mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg

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Autumn Harvest Plant Based Bowl
$0.00 Cooking Fee
Up to 10 servings
Autumn Harvest Plant Based Bowl

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.
www.kaiafitfolsom.com

Autumn Harvest Plant Based Bowl quantity

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www.kaiafitfolsom.com

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

Instructions
Cook quinoa according to package directions.
Preheat the oven to 350 degrees F
Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
31 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
½ teaspoon ground black pepper to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon paprika
6 sprig fresh thyme
2/3 cup dried cranberries
2/3 cup pumpkin seeds
6 cup kale stemmed and chopped
2 1/2 cup quinoa cooked according to package directions
5 tablespoon pure maple syrup

Cooking Tools Required
Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven for 15-20 minutes until heated through.

Nutrition
Calories: 481kcal | Carbohydrates: 87g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 273mg | Potassium: 1495mg | Fiber: 16g | Sugar: 21g | Vitamin A: 7197IU | Vitamin C: 68mg | Calcium: 246mg | Iron: 7mg

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