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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Clean Diet Chicken Piccata
$0.00 Cooking Fee
6 servings
Clean Diet Chicken Piccata

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 ounce

Dairy Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Whole 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!

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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

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

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Clean Diet Shepherd’s Pie
$0.00 Cooking Fee
6 servings
Clean Diet Shepherd’s Pie

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/6 pie

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free
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.

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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

Recipe Serving Size6

Ingredients

Ingredients
For the top layer:
1 head cauliflower large, cut into florets, or use 2 large sweet potatoes, peeled and cut into large dice
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 99% lean ground turkey
2 tomato large, diced
1 cup chicken stock
1 teaspoon dry mustard
¼ teaspoon 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: 224kcal | Carbohydrates: 11g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 836mg | Potassium: 790mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5520IU | Vitamin C: 58mg | Calcium: 51mg | Iron: 1mg

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Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice
$0.00 Cooking Fee
6 servings
Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounces

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious salmon rests on a bed of Swiss chard-bell pepper cauliflower rice.

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Instructions
Season the salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the salmon and cook 2-3 minutes per side, depending on thickness of filets.
While the salmon cooks, prepare the cauliflower rice by heating the oil in a large skillet over medium-high heat. When hot add the garlic and cook for 30 seconds. Immediately add the Swiss chard and red bell pepper. Cook, stirring often, just until the Swiss chard is bright green and soft, about 2 minutes. Turn the heat to high and add the frozen riced cauliflower, and cook for several minutes until heated through. Season with salt and pepper.
Plate cauliflower rice and top with salmon fillet.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the salmon:
1½ pound salmon fillet 6 filets
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon avocado oil
For the cauliflower rice:
2 tablespoon avocado oil
2 clove garlic chopped
1 bunch Swiss chard small green, stems removed, leaves thinly sliced
30 ounce frozen cauliflower rice
1 each red bell pepper small dice
1 teaspoon Kosher salt more or less to taste
⅓ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

Reheating/Serving Instructions
Heat a large sauté pan over medium heat and add the salmon. When heated through half-way, add the cauliflower rice along side the salmon. Cook until both are heated through.

Nutrition
Calories: 241kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 933mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 2mg

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Loaded Veggie Paella
$0.00 Cooking Fee
6 servings
Loaded Veggie Paella

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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
This vegan/vegetarian version of the classic Spanish dish uses tofu, mixed vegetables, and arborio rice.

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Instructions
Heat olive oil over medium heat in a paella pan or Dutch oven. Add onion, tofu, pepper and carrots, cook until tender, about 5-7 minutes. Add garlic, asparagus, tomatoes, paprika, turmeric, red pepper flakes and bay leaves, cook another 3-5 more minutes, stirring frequently.
Add the rice, broth, and salt. Give it a good stir so the rice falls to the bottom of the pan.
Turn up the heat to medium-high and bring to a boil. Then reduce heat to medium or medium low and let simmer for about 20 minutes, uncovered.
Do NOT stir the rice. Keep an eye on it as it cooks, so you can add more broth or water if the pan starts to get too dry.
After it has been simmering for about 15 minutes, add the artichoke hearts, zucchini, and green peas to the pot.
Once the paella has cooked for the full 20 minutes, cover and turn off the heat. Let this sit for about 10 minutes.

Cook Times

Active Prep15

Hands-On Cook12

Hands-Off Cook20

Passive10

Total Time57 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 each yellow onion large thinly sliced
12 ounce medium firm tofu 1 block, drained and chopped
1 each yellow bell pepper thinly sliced
2 each carrot large, peeled and diced
2 clove garlic minced
7 ounce asparagus chopped
14 ounce canned diced tomatoes
1 teaspoon paprika
½ teaspoon ground turmeric
½ teaspoon crushed red pepper optional
2 each bay leaf
1½ cup arborio rice uncooked and unwashed
3½ cup low-sodium vegetable broth
½ teaspoon sea salt more or less to taste
14 ounce jar artichoke hearts in water drained and chopped
1 each zucchini quartered and sliced
1 cup frozen peas thawed
For garnish:
1 tablespoon Italian parsley chopped

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

Reheating/Serving Instructions
Heat in a sauté pan over medium high heat until heated through.

Nutrition
Calories: 343kcal | Carbohydrates: 57g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 863mg | Potassium: 530mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4578IU | Vitamin C: 64mg | Calcium: 130mg | Iron: 5mg

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Vegan Simple Southwest Scramble
$0.00 Cooking Fee
4 servings
Vegan Simple Southwest Scramble

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
This vegan alternative to scrambled eggs uses tofu, black beans, red bell pepper and spices such as cumin and chili powder for a Southwestern flair.

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Instructions
Heat a large skillet over medium heat. Once hot, add olive oil, onion, pepper, and zucchini. Season with salt and pepper, and sauté for about 5 minutes, until vegetables are soft. Add beans and spinach, and cover to cook for about 2 more minutes.
While the veggies are cooking, add the salt, cumin, chili powder, and turmeric to a separate bowl. Add a dash of water to create a sauce.
In your sauté pan, move the vegetables over to one side, and add tofu on the other. Cook for about 2 minutes, and then add the sauce to the pan. Mix all of the ingredients together to form a scramble. Continue to sauté for about 5 minutes or until tofu is lightly browned.
Garnish with sliced tomato and avocado.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size4

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
Saute:
1/2 each sweet onion diced
1 each red bell pepper diced
1 each zucchini diced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
9 ounce canned black beans rinsed and drained
3 ounce baby spinach chopped
Mix together:
1 teaspoon sea salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1 tablespoon water
Add:
1 package medium firm tofu 12-16 ounces, extra firm, pat dry, broken into crumbles
Garnish:
1 each tomato large, sliced
1 each avocado sliced

Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition
Calories: 402kcal | Carbohydrates: 26g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 1157mg | Potassium: 894mg | Fiber: 11g | Sugar: 6g | Vitamin A: 3437IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 4mg

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Keto Thai Chicken Skillet with Cauliflower Rice
$0.00 Cooking Fee
6 servings
Keto Thai Chicken Skillet with Cauliflower Rice

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Recipe adapted from:
Dr. Eric Berg DC

$0.00 Cooking Fee
Serving Size: 1 chicken thigh and 1/2 cup cauliflower rice

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This dish comes with all the unique flavors of Thai cooking without all the carbs!
https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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Instructions
In a bowl, generously season chicken thighs with salt and pepper.
Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
Add sliced Anaheim pepper and cook for another minute.
Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
Place the chicken back in the pan and cook for about 10 minutes.
Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
6 boneless skinless chicken thigh
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon ghee
2 clove garlic minced
2 teaspoon onion powder
1 Anaheim pepper large, sliced
1 cup low-sodium chicken broth
1 cup canned full-fat coconut milk
1 tablespoon red Thai curry paste
2 tablespoon freshly squeezed lime juice
18 ounce frozen cauliflower rice
Garnish (Optional, to taste):
red chili pepper
lime cut into wedges
fresh cilantro

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat until heated through or in the microwave on medium power.

Nutrition
Calories: 358kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg

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Add Extra Protein
$0.00 Cooking Fee
3 servings
Add Extra Protein

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 16 ounces

Dairy Free Gluten Free Nut Free Paleo Postpartum Refined Sugar Free Soy Free Whole 30
Looking to add more protein to your dish(es)? This selection adds up to an additional 16 ounces to a dish(es) that you have already selected. Can be divided into anywhere from 1-2 dishes. Please select YES for modification and add a note to specific dish(es) stating how many ounces and which type of protein. Only 1 type of protein per each Extra Protein added to your cart.

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Adjust the ingredients measurement scale here by changing this number. 3

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size3

Ingredients

Ingredients
16 ounce customer selected protein to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Aromatic Jeera Rice
$0.00 Cooking Fee
Up to 10 servings
Aromatic Jeera Rice

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Recipe adapted from:
Anushree Shetty

(1 customer review)

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
Jeera rice tastes great with just about anything or on its own with a bit of yogurt and pickle.
https://simmertoslimmer.com/jeera-rice/

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https://simmertoslimmer.com/jeera-rice/

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Instructions
Add rice to a medium-deep saucepan and fill it with water until the rice is completely covered.
Wash the rice by gently rubbing them with your fingers to dislodge any dirt and starch.
Change the water couple of times till the water runs clear.
Drain the water and add 5 cups of water to the rice. Let the rice soak for 30 minutes.
Drain the rice and set it aside.
Place a wok/kadhai over medium-high heat and add ghee.
Once the ghee is hot, add cumin seeds and once it starts sizzling, add green chilies, bay leaves, and cinnamon stick. Fry it for about 10-15 seconds and then add rice.
Saute the rice for about 1-2 minutes before adding salt and 4 cups water
In approximately 6-8 minutes, the water will start to boil and evaporate from the surface. When craters appear, cover the saucepan with a tight-fitting lid and turn down the heat to the lowest setting and cook for another 5 minutes and turn off the heat.
Open the lid and let the steam escape.
Resting the rice: Cover the saucepan and let the rice rest undisturbed for 5 minutes – this allows the steam coming out of the rice to redistribute and allows all the layers of the rice to evenly cook.
Wait for 5 minutes and then fluff the rice gently with a fork and sprinkle chopped coriander leaves. Serve hot.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 ½ cup aged basmati rice
4 cup water
3 tablespoon ghee coconut oil for vegan
5 teaspoon cumin seeds
4 green chile finely chopped
2 cinnamon stick 3-inch long
3 bay leaf
1 teaspoon Kosher salt

Cooking Tools Required
Colander, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Reheat in microwave, covered, on full power.

Nutrition
Calories: 214kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 11mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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Sukiyaki
$0.00 Cooking Fee
8 servings
Sukiyaki

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Gluten Free
This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a complete meal.

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Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Soak mushrooms in warm water until soft, about 20 minutes. Drain and reserve.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce, mirin, and sugar. Bring to a boil.
Add the tofu, shirataki noodles, cabbage, and leeks. Bring to a boil again and add reserved shiitake mushrooms, spinach, and beef. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
½ head Napa cabbage cut crosswise into 1 ½ inch strips
8 dried shiitake mushroom soaked in hot water
1 bunch fresh spinach cut into 2 inch lengths
2 leek cut diagonally into 1 inch lengths and thoroughly rinsed (white parts only)
Optional:
4 egg
COOKING BROTH
1 6-inch piece kelp or nori available at Asian market, or leave out
1 ½ cup water
1 cup soy sauce
1 cup mirin
4 tablespoon granulated sugar

Cooking Tools Required
12-inch skillet

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1035mg | Potassium: 575mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4654IU | Vitamin C: 30mg | Calcium: 133mg | Iron: 3mg

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Freeform Turkey Meatloaves
$0.00 Cooking Fee
6 servings
Freeform Turkey Meatloaves

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Recipe adapted from:
Jennifer Segal

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free
A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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https://www.onceuponachef.com/recipes/turkey-meatloaf.html#tabbox

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Instructions
Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the glaze:
⅔ cup ketchup
⅓ cup dark brown sugar packed
1½ tablespoon apple cider vinegar
½ teaspoon Dijon mustard
For the meatloaf:
1 tablespoon extra virgin olive oil
1 yellow onion medium, minced
3 clove garlic minced
1¼ teaspoon Kosher salt
¾ teaspoon freshly ground black pepper
2 teaspoon paprika
1 teaspoon dried thyme
1½ tablespoon Worcestershire sauce
1½ tablespoon Dijon mustard
2 egg large
2 pound 93% lean ground turkey
¾ cup Italian breadcrumbs
For the garnish:
2 tablespoon Italian parsley chopped

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 419kcal | Carbohydrates: 34g | Protein: 33g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1159mg | Potassium: 571mg | Fiber: 2g | Sugar: 20g | Vitamin A: 811IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 4mg

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One Pan Moroccan Fish
$0.00 Cooking Fee
6 servings
One Pan Moroccan Fish

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This North African fish dish made with halibut, has a range of flavors and lots of spiciness!

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Instructions
To a large saute pan with a lid, add the oil. Heat over medium high and when hot add bell pepper, tomatoes, carrots, garlic, and garbanzo beans. Sauté until veggies are soft, about 5 minutes.
In a blender, add the cilantro, Jalapeño, paprika, turmeric, cayenne, salt, pepper, and red pepper flakes. Add hot water and blend until smooth.
Add the mixture to the pan with the vegetables and bring to a boil. Turn down to a simmer and cook for 5 minutes.
Nestle fish into the sauce, cover allow fish to cook for 5-7 minutes depending on thickness.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper thinly sliced
2 carrot large, organic, finely chopped
14 ounce canned garbanzo beans drained and rinsed
2 clove garlic crushed and minced
4 tomato large, sliced into wedges about 1-inch thick
1½ pound halibut or use any white fish of choice
For the blender:
1 bunch fresh cilantro
1 jalapeno pepper
2 teaspoon paprika
¼ teaspoon ground turmeric
¼ tespoon cayenne pepper more or less to taste
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper more or less to taste
½ teaspoon crushed red pepper
½ cup water hot

Cooking Tools Required
Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives

Reheating/Serving Instructions
In a large sauté pan, heat fish with sauce over medium heat until heated through.

Nutrition
Calories: 217kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 673mg | Potassium: 929mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5298IU | Vitamin C: 41mg | Calcium: 54mg | Iron: 2mg

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Green Frittata
$0.00 Cooking Fee
6 servings
Green Frittata

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful green frittata is loaded with fresh herbs and optional raisin and walnut topping.

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Instructions
Heat 1/2 of the avocado oil in a 10” skillets over medium heat. Cook onion and leek, stirring occasionally, until very soft, but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler. Heat remaining oil in reserved skillets over medium heat. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
Top with walnuts and raisins, optional.

Cook Times

Active Prep15

Hands-On Cook11

Hands-Off Cook0

Passive0

Total Time26 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
3 tablespoon avocado oil
1 onion medium, finely chopped
1 leek medium, white and pale-green parts only, finely chopped
8 egg large
1 teaspoon Kosher salt
1½ teaspoon baking powder
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1½ cup fresh cilantro finely chopped
1½ cup fresh dill finely chopped
1½ cup Italian parsley finely chopped
1 tablespoon dried fenugreek
Optional toppings
¼ cup walnuts chopped
¼ cup raisins

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in sauté pan set over medium heat or in microwave on medium power until heated through.

Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 600mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3008IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 4mg

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Yakisoba Spaghetti Squash
$0.00 Cooking Fee
6 servings
Yakisoba Spaghetti Squash

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 ounce

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

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Instructions
Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
Use a fork and scrape the flesh into strings.
In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
Add shiitake mushrooms and cook for another 2 minutes
Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
5 pound spaghetti squash 1 large squash
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in microwave on medium high until heated through.

Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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Beef Plov (Beef Rice Pilaf)
$8.33 Cooking Fee
Up to 10 servings
Beef Plov (Beef Rice Pilaf)

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Recipe adapted from:
Natasha Kravchuk

$8.33 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free
Beef plov is a one-pot Uzbek dish made with rice, beef, carrots, onions, garlic, and spices. While it’s a traditional Uzbek dish, it’s also popular among Russian and Ukrainian families. It’s a total comfort food designed to feed a lot of people, making it the perfect family-friendly recipe!
https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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https://natashaskitchen.com/beef-plov-beef-rice-pilaf-recipe/

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Instructions
Pat the meat dry with a paper towel and chop into 1/2" to 3/4" pieces, if they are larger.
Preheat your dutch oven (or your large soup pot with a heavy bottom), to high heat. Once it's hot, add oil. Once oil is hot, add chopped meat and saute uncovered 7 min over high heat until meat is browned, stirring every minute or so so it doesn't scorch to the bottom of the pan. Note: it's important to preheat the dutch oven first for the meat to sear over very high heat, otherwise it will juice out and become dry.
Reduce heat to medium and add chopped onion, stirring often until onion is softened (5 minutes). Stir in sliced carrots, 1 tsp salt, 1/2 tsp pepper, 1 tsp paprika, 1 tsp cumin, 3-4 bay leaves and continue to cook over medium heat 5 minutes until carrots are softened.
Add 1 3/4 cups hot water, cover and simmer over medium/low heat 45 min or until meat is tender.
Meanwhile, rinse rice until water runs clear, then drain and set aside (this gets rid of the starch so you won't end up with a sticky rice).
Spread rice over the meat and add 4 cups hot water. Sprinkle the rice with 1 1/2 tsp salt (DO NOT STIR), bring to a boil then reduce heat to low and Let cook uncovered until most of the water is absorbed (10 min).
Cut off the base of your whole garlic head to expose the cloves. Put your head of garlic, cut side down into the center of the rice and sprinkle the top of the rice with 1 tsp ground coriander.
Poke 7-10 holes through the rice to allow steam to escape to the surface, reduce the heat to low then cover and cook an additional 15 minutes or until rice is cooked through. Remove the garlic head and bay leaves and stir everything gently to combine and you're done.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook70

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound beef stew meat
1/3 cup avocado oil
2 onion medium, finely chopped
3 carrot medium, cut into matchsticks
2 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
3 bay leaf
5 3/4 cup hot water for braising meat and cooking rice
3 cup long grain rice
1 teaspoon ground coriander
1 head garlic

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 385kcal | Carbohydrates: 49g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 644mg | Potassium: 410mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3161IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 2mg

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Tomato Basil Frittata
$0.00 Cooking Fee
6 servings
Tomato Basil Frittata

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Baked in a cast iron pan, this frittata is made using fresh spinach, tomatoes, avocado, and basil for outstanding taste and nutrition, as well as presentation!

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Instructions
Preheat oven to 400 degrees F. Heat a cast iron skillet (or oven-proof pan) over medium heat.
In a large bowl whisk together the eggs, salt, pepper, half the basil, and half of the water.
Heat oil in the cast iron skillet and add the spinach. Season with a pinch of salt and a pinch of pepper,
Once spinach has wilted, spread it out evenly in the pan and pour in the eggs. Set the tomato slices on top on the eggs. Turn heat down to low and let cook for 1-2 minutes, until the eggs begin to set.
Transfer the pan to the oven and bake until the eggs are fully set, 8-10 minutes.
Remove frittata from the oven and top with sliced avocado and remaining basil.

Cook Times

Active Prep10

Hands-On Cook3

Hands-Off Cook8

Passive0

Total Time21 minutes

Recipe Serving Size6

Ingredients

Ingredients
12 egg large
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper freshly ground
1 tablespoon water
1 tablespoon avocado oil or coconut oil
1½ cup fresh spinach or chopped kale, packed
3 teaspoon fresh basil chopped
1 tomato large, thinly sliced
1 avocado large, sliced

Cooking Tools Required
Cutting board, Mixing bowls, Oven-proof pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat in the microwave on medium-low power until heated through.

Nutrition
Calories: 206kcal | Carbohydrates: 5g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 377mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1402IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 2mg

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Shrimp with Lobster Sauce
$0.00 Cooking Fee
6 servings
Shrimp with Lobster Sauce

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Recipe adapted from:
Bill

$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice

Dairy Free Gluten Free Nut Free
Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
https://thewoksoflife.com/shrimp-lobster-sauce/

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https://thewoksoflife.com/shrimp-lobster-sauce/

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Instructions
Cook rice according to package directions
Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain white rice cooked according to package directions
24 ounce U21 shrimp
12 ounce ground pork
6 tablespoon avocado oil
3 clove garlic minced
3 tablespoon dry sherry or Shaoxing wine
4 1/2 cup low sodium chicken stock
1 1/2 teaspoon sesame oil
3/4 teaspoon granulated sugar
1 ½ teaspoon Kosher salt more or less to taste
¼ teaspoon white pepper more or less to taste
1 1/2 cup frozen peas
6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
3 egg beaten slightly
3 stalk green onion chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power or in a saute pan over medium heat until heated through.

Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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Add Extra Veggies
$0.00 Cooking Fee
3 servings
Add Extra Veggies

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

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Adjust the ingredients measurement scale here by changing this number. 3

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Pancit Canton (Filipino Stir-Fried Noodles)
$0.00 Cooking Fee
6 servings
Pancit Canton (Filipino Stir-Fried Noodles)

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Nut Free
This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

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Instructions
Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.
Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
4 tablespoon avocado oil
4 clove garlic chopped
1/2 red bell pepper julienne
1/2 cup mushroom sliced
1 carrot julienne
1 cup green cabbage chopped
3 stalk green onion cut into 1-inch pieces
1 yellow onion large, cut into slivers
4 cup chicken broth more or less as needed
2 tablespoon soy sauce or to taste
2 tablespoon oystser sauce or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high heat until heated through.

Nutrition
Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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Miracle Noodle Yakisoba
$0.00 Cooking Fee
6 servings
Miracle Noodle Yakisoba

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through.

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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Vegan Kimchi Tofu Scramble
$0.00 Cooking Fee
5 servings
Vegan Kimchi Tofu Scramble

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
Divide into bowls and enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size5

Ingredients

Ingredients
4 teaspoon sesame oil
32 ounce medium firm tofu firm, patted dry, crumbled
3 tablespoon tamari sauce
10 cup kale leaves packed
5 tablespoon nutritional yeast
2 1/2 cup vegan kimchi drained

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in a salute pan over medium heat.

Nutrition
Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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