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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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Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Precut Mixed Fruit
$0.00 Cooking Fee
Up to 10 servings
Precut Mixed Fruit

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

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

Instructions
Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
12 ounce blueberries about 1 pint
12 ounce strawberry about 1 pint
1 bunch green grapes such as Thompson seedless, stemmed

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

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Cookie Dough Greek Yogurt
$0.00 Cooking Fee
Up to 10 servings
Cookie Dough Greek Yogurt

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

Egg Free Gluten Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Optionally, this peanut butter and chocolate chip treat can be frozen for 30-60 minutes for a frosty treat!

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Instructions
In a medium bowl, whisk together all of the ingredients except for the topping, until smooth. Refrigerate until ready to eat. Top (or stir in) with chocolate chips and almond extract if desired. Enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
60 ounce 2% Greek yogurt
10 teaspoon peanut butter
10 tablespoon honey or sweetener of choice
5 teaspoon pure vanilla extract
Optional Toppings:
2½ teaspoon almond extract 1/2 teaspoon per serving
10 teaspoon dark chocolate chips 1 teaspoon per serving

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 28g | Protein: 19g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 108mg | Potassium: 67mg | Fiber: 1g | Sugar: 27g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg

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Date Balls
$0.00 Cooking Fee
Up to 10 servings
Date Balls

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 balls

Dairy Free Egg Free Gluten Free Paleo Postpartum Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

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

Instructions
Soak the dates in hot water for a few minutes to soften.
Drain and squeeze out excess water.
Place the pecans, almond meal, and cocoa in a food processor, until finely ground
Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
Remove the dough ball from the food processor. Taste and add any other flavors you want
Roll the dough into 20 small balls.
Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
34 ounce pitted Medjool date
1 cup pecans or you can use any kind of nuts that you like
1 1/2 cup almond meal or any other finely ground nuts
1/2 cup unsweetened cocoa powder
2 teaspoon pure vanilla extract
2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
1 teaspoon sea salt (or to taste)
Optional
1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

Cooking Tools Required
Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

Reheating/Serving Instructions
N/A

Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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Balsamic Strawberries with Honey Vanilla Ricotta
$0.00 Cooking Fee
Up to 10 servings
Balsamic Strawberries with Honey Vanilla Ricotta

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Recipe adapted from:
Thomas Bohne

$0.00 Cooking Fee
Serving Size: 3/4 cup

Egg Free Nut Free
A strawberry dessert that is as beautiful as it tastes. It's cool and creamy, the balsamic is slightly sweet and tangy with a deep robust flavor. It enhances the natural sweetness of strawberries and the ricotta cheese is sweetened with honey and just a touch of vanilla, topped with fresh basil.
https://www.justapinch.com/recipes/dessert/fruit-dessert/balsamic-strawberries-w-honey-vanilla-ricotta-2.html

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https://www.justapinch.com/recipes/dessert/fruit-dessert/balsamic-strawberries-w-honey-vanilla-ricotta-2.html

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Instructions
In a food processer add first 3 ingredients and mix for 1 minute. Transfer to a bowl and refrigerate for 1 hour (minimum).
Bring vinegar and sugar to a boil in a small pot. Reduce to simmer for 2 minutes, stirring constantly. Cool completely.
Toss basil and berries with balsamic sauce.
To plate, place ricotta cheese on bottom of a glass.
Spoon berries on top. Place a little fresh basil as garnish and half a strawberry on the rim of the glass. You may also wet the rim of the glass ahead of time with a lemon wedge and dip the rim in sugar for decoration.

Cook Times

Active Prep10

Hands-On Cook2

Hands-Off Cook60

Passive0

Total Time1 hour 12 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 cup ricotta cheese
1 teaspoon pure vanilla extract
7 tablespoon honey
6 tablespoon balsamic vinegar
5 tablespoon granulated sugar
2 1/2 pound strawberry hulled and diced
5 tablespoon fresh basil chiffonade

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 328kcal | Carbohydrates: 32g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 107mg | Potassium: 325mg | Fiber: 2g | Sugar: 25g | Vitamin A: 614IU | Vitamin C: 67mg | Calcium: 278mg | Iron: 1mg

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Pineapple-Banana Smoothie Popsicles
$0.00 Cooking Fee
Up to 10 servings
Pineapple-Banana Smoothie Popsicles

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 popsicle

Dairy Free Egg Free Gluten Free Nut Free Paleo 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. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

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Instructions
Mix all ingredients together in a blender until smooth.
Pour into popsicle molds and freeze.
Remove popsicles from their molds. Serve and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple trimmed, peeled, and cored, then cut into large chunks.
1 banana large, peeled
1 cup plain Greek yogurt
1/2 cup almond milk unsweetened
2 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon ground allspice

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

Nutrition
Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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Giant Chocolate Chip Cookie
$0.00 Cooking Fee
12 servings
Giant Chocolate Chip Cookie

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/12 cookie

Egg Free Gluten Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This delicious cookie serves up like a pie!

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

Instructions
Preheat oven to 350° F. Grease a round baking pan with coconut oil, and line the bottom with a circle of parchment paper.
In a bowl, sift together the almond flour, baking powder, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix
Stir in the chocolate chips by hand, using a spoon.
Transfer the cookie dough to the pan/skillet and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides)
Bake for 22-25 minutes or until puffed and lightly browned on top. Let it cool. Cover and store at room temperature for 2-3 days or in the refrigerator for 5 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
2 cup almond flour
1 teaspoon baking powder
1 pinch Kosher salt
1/4 cup coconut oil
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 cup chocolate chip (85% cocoa)

Cooking Tools Required
9-inch round baking pan, Flour sifter, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula

Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 16mg | Fiber: 2g | Sugar: 8g | Calcium: 66mg | Iron: 1mg

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Baked Pear with Walnuts & Cinnamon
$0.00 Cooking Fee
Up to 10 servings
Baked Pear with Walnuts & Cinnamon

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/2 pear

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

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Instructions
Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
Bake until soft, about 20 minutes.
Remove the hot baked pear from the oven, garnish with walnuts and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pear large, halved and cored
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
1/4 cup walnuts roughly chopped or halves

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat pears in a 350 degree oven until heated through, about 10 minutes.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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Peanut Butter Strawberry Banana Quesadilla
$0.00 Cooking Fee
Up to 10 servings
Peanut Butter Strawberry Banana Quesadilla

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Recipe adapted from:
Monique Volz

$0.00 Cooking Fee
Serving Size: 1/2 whole quesadilla about 3 triangles

Egg Free Vegetarian
Delicious strawberry banana quesadillas with creamy peanut butter in every bite. This sweet take on traditional quesadillas is a fun way to get fruits in that tastes like your fav PB&J! Enjoy the perfect breakfast, snack, or even dessert that's great for kids.

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Instructions
Heat a large skillet over medium heat and spray the pan with nonstick cooking spray or drizzle with olive oil or coconut oil.
Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon and add chocolate chips if using. Top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut into the quesadilla 3 times to make 6 triangles total.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
avocado oil cooking spray
10 tablespoon creamy peanut butter
10 whole grain tortilla
5 banana sliced
20 whole strawberry sliced
1 teaspoon cinnamon
Optional:
5 tablespoon chocolate chips

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, small spoon, Spatula, Top Stove

Nutrition
Calories: 327kcal | Carbohydrates: 46g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 356mg | Potassium: 360mg | Fiber: 6g | Sugar: 16g | Vitamin A: 41IU | Vitamin C: 19mg | Calcium: 104mg | Iron: 2mg

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Keto Chocolate Dipped Pecan Shortbread Cookies
$0.00 Cooking Fee
18 servings
Keto Chocolate Dipped Pecan Shortbread Cookies

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Recipe adapted from:
Maya Krampf

$0.00 Cooking Fee
Serving Size: 1 cookie

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Vegetarian
A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.
https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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Instructions
Basic Keto Shortbread Cookies:
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip:
Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Chill in the refrigerator before handling, until the chocolate is firm.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time22 minutes

Recipe Serving Size18

Ingredients

Ingredients
2 1/2 cup blanched almond flour
6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
1 teaspoon pure vanilla extract
1/2 cup sugar free dark chocolate chips
2 teaspoon coconut oil
3 tablespoon pecans chopped

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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Vegan Milky Way
$0.00 Cooking Fee
Up to 10 servings
Vegan Milky Way

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Recipe adapted from:
Minimalist Baker

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Refined Sugar Free
Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

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Instructions
Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Nougat
1 ½ pound pitted Medjool date
¾ cup almond flour
¾ cup coconut flour
½ teaspoon Kosher salt
Date Caramel
2 pound pitted Medjool date
5 tablespoon water more or less
¼ teaspoon Kosher salt
Chocolate
1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
1 tablespoon coconut oil

Cooking Tools Required
8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

Nutrition
Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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Greek Yogurt Brownies
$0.00 Cooking Fee
12 servings
Greek Yogurt Brownies

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 1 brownie

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!
https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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

Instructions
Preheat the oven to 350 degrees
Spray an 8 x 8 pan and set aside
In microwave safe bowl melt 1/2 cup chocolate bar chunks
Let cool 2 minutes
Whisk in yogurt
Whisk in monk fruit sugar
Mix until smooth
Mix flour, baking soda and cocoa powder in separate bowl
Mix dry ingredients in to wet until smooth
Mix in milk
Fold in chocolate chips
Transfer to sprayed pan
Bake for 25 minutes

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive2

Total Time32 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup sugar free chocolate bar broken into chunks
1 cup 0% Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup monk fruit sweetener or other sugar substitute
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sugar free chocolate chips

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven

Reheating/Serving Instructions
Reheat 10 seconds in a microwave or eat cold

Nutrition
Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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Goji Berry Balls
$0.00 Cooking Fee
Up to 10 servings
Goji Berry Balls

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3 balls

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

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Instructions
In a food processor, grind cashews into a fine meal.
Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup cashew raw
1 1/2 cup goji berries raw
3 teaspoon pure vanilla extract
3 tablespoon maple syrup
6 tablespoon fresh lemon juice
For rolling:
1 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

Nutrition
Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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Banana Date Oatmeal Cookies
$0.00 Cooking Fee
16 servings
Banana Date Oatmeal Cookies

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$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

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Instructions
In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
3 tablespoon flax meal
9 tablespoon water
2 ripe banana
1/2 cup coconut oil melted
1 teaspoon pure vanilla extract
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 3/4 cup rolled oats
1/2 cup oat flour
1 cup mixed nuts chopped if too large
10 pitted Medjool date chopped
avocado oil cooking spray

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

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Flourless Chocolate Chip Cookies
$0.00 Cooking Fee
12 servings
Flourless Chocolate Chip Cookies

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Lower Carb Paleo Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

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

Instructions
Preheat the oven to 350° F.
In a bowl, mix together the almond flour, baking soda, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix.
Stir in the chocolate chips by hand, using a spoon
Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook11

Passive0

Total Time26 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
Mix together:
1 cup almond flour
½ teaspoon baking soda
Add:
1 pinch Kosher salt
1/8 cup coconut oil
2 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Stir in:
1/4 cup semi-sweet chocolate chips (85% cocoa)

Cooking Tools Required
Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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Perfectly Poached Port Pears
$0.00 Cooking Fee
Up to 10 servings
Perfectly Poached Port Pears

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 1/2 pear (approximately 4 ounces)

Dairy Free Egg Free Gluten Free Oil Free Soy Free Vegan Vegetarian
These pears are poached in a sweetened port wine, then sliced and drizzled with port wine reduction. Makes for a delicious and elegant dessert! Optional topping: toasted walnuts and bleu cheese

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Instructions
Pour entire bottle of port into a pot large enough to accommodate all the pears, and turn the heat up to medium.
Meanwhile peel the pears and cut in half lengthwise.
Add the sugar, cinnamon stick, and lemon zest to the port wine, stirring until sugar dissolves.
Add pears to the pot and adjust heat until a light simmer is reached.
Low simmer for approximately 8 to 12 minutes or until a fork goes into the pears easily.
Remove pears from pot and set aside to cool.
Meanwhile, increase heat to a simmer and reduce port wine until it begins to thicken. About 15 to 20 minutes.
When pears are cool core and slice. Drizzle with reduction.
If your feeling adventurous request the chef add some toasted walnuts and a wedge of bleu cheese!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
750 milliliter port wine one bottle, about 25 ounces
1/2 cup granulated sugar
1 cinnamon stick
5 pear firm
1 lemon
Optional:
walnuts toasted and chopped
blue cheese wedge (leave off for vegan)

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Can be eaten chilled or warmed slightly in the microwave.

Nutrition
Calories: 213kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 189mg | Fiber: 3g | Sugar: 25g | Vitamin A: 26IU | Vitamin C: 10mg | Calcium: 20mg | Iron: 1mg

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Broiled Grapefruit with Shredded Coconut
$0.00 Cooking Fee
Up to 10 servings
Broiled Grapefruit with Shredded Coconut

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/2 grapefruit

Dairy Free Egg Free Gluten Free Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This caramelized grapefruit is topped with coconut for extra flavor and crunch. Note: This recipe requires 2 baking sheets for 7-10 servings.

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Instructions
Preheat the broiler of your oven, and put an oven rack on the top rung of the oven.
Use a knife to slice all the way around the grapefruit flesh where it meets the pith, to loosen it. Then, make little slices on both sides of each segment to loosen them. This will make the grapefruit easier to eat.
Place the grapefruit half on a baking sheet and spread the honey over the surface of the grapefruit.
Broil for 3-5 minutes, or until the top of the grapefruit is beginning to brown and caramelize.
Take the grapefruit out of the oven and immediately sprinkle it with the shredded coconut. Allow to cool a minute or two before eating.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 grapefruit large, halved (1/2 grapefruit per serving)
5 teaspoon honey 1 teaspoon honey per 1/2 grapefruit
10 tablespoon unsweetened shredded coconut 1 tablespoon coconut per 1/2 grapefruit

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

Nutrition
Calories: 102kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 200mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1472IU | Vitamin C: 40mg | Calcium: 29mg | Iron: 1mg

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Keto Peanut Butter Fudge
$0.00 Cooking Fee
16 servings
Keto Peanut Butter Fudge

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Recipe adapted from:
Maya Krampf

$0.00 Cooking Fee
Serving Size: 1 square

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
This sugar-free keto peanut butter fudge recipe is rich, fudgy, and naturally gluten-free,
https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

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https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

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Instructions
Line an 8×8 in (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Set aside.
Combine the peanut butter and butter in a large bowl (if using the microwave) or saucepan (if using the stove). Heat over low heat, stirring a few times, until melted and smooth.
Stir in the sweetener and collagen powder, until smooth. Taste and adjust sweetener if needed. Remove from heat. Stir in vanilla extract.
Spread the mixture into the baking pan. Freeze for 30-45 minutes, until firm.
To slice, lift the parchment paper out of the pan and place on a cutting board. Run a knife under hot water to warm it up, dry, and use it to cut the fudge into squares. Store in the freezer. If desired, soften on the counter for a couple of minutes when serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 1/2 cup peanut butter thick and creamy, salted, no sugar added
6 tablespoon unsalted butter
2/3 cup powdered monk fruit allulose blend
1/4 cup collagen protein powder
1 teaspoon pure vanilla extract

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, parchment paper, Saucepan, Sharp Knives, Top Stove

Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 19mg | Iron: 1mg

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Banana peanut butter and bone broth smoothie
$0.00 Cooking Fee
Up to 10 servings
Banana peanut butter and bone broth smoothie

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Recipe adapted from:
Customer recipe

$0.00 Cooking Fee
Serving Size: 1.5 cups

Egg Free Gluten Free Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Whole 30
This smoothie is special as it includes bone broth. The collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. This smoothie was added per a customer request, accomodating diatery preferences and needs.

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Instructions
Method: Place all of the ingredients into a high speed blender and blitz until the desired consistency is reached. Pour into a glass and drizzle with extra honey or peanut butter. Enjoy.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 3/4 cup soy milk changed from nut milk to making it higher in potassium and it also contains protein
1 1/4 cup bone broth can buy premade -avoid bone broth with added spices
5 banana
2 1/2 cup blueberries
2 1/2 cup peanut butter
1 drizzle honey optional, to sweeten

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 503kcal | Carbohydrates: 36g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 333mg | Potassium: 728mg | Fiber: 6g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 15mg | Calcium: 161mg | Iron: 2mg

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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
$0.00 Cooking Fee
Up to 10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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$0.00 Cooking Fee
Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

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Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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Cut Seasonal Melon
$0.00 Cooking Fee
Up to 10 servings
Cut Seasonal Melon

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$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
In season melon is cut into bite-sized pieces, ready for you to enjoy!

Cut Seasonal Melon quantity

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

Instructions
Thoroughly wash, seed, and cut fruit into bite-sized pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cantaloupe seeded, trimmed
1 honeydew melon seeded, trimmed
1 baby watermelon trimmed

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Immediately refridgerate any unused portions.

Nutrition
Calories: 46kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 23mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 1mg

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