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  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

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  Up to 10 servings
  
  

  Soy Glazed Baked Salmon with Asparagus, Onions, Bell Peppers

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  Recipe adapted from: Syd Bailey

  (9 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz protein, 6 oz veggies

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeHeart HealthyPostpartumPregnancyRefined Sugar Free

  This dish combines salmon marinated in a honey-soy dressing and oven roasted vegetables for a complete meal.

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

  Instructions

  Marinade

  • In a medium bowl, whisk together the marinade ingredients until well-combined.
  • Place the salmon in a large bowl (or large Ziploc resealable bag) and pour the marinade on top, making sure that the salmon is evenly coated. Cover with plastic wrap and place in the refrigerator for 15 minutes.
  • As the salmon marinades, preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  For the Fish

  • Prepare the vegetables (peeling and slicing) then place them onto the baking sheet. Drizzle with olive oil and a generous amount of salt and pepper. Toss to coat before spreading the vegetables into a single layer (slight overlap is okay) leaving space in the center of the baking sheet for the salmon.
  • Once the salmon fillets are done marinating, place the salmon in the open space on the baking sheet. Pour the leftover marinade over the salmon.
  • Bake for 10-15 minutes depending on the thickness of the salmon and desired doneness (the salmon should flake easily with a fork).
  • Sprinkle with a pinch of salt and pepper. Optionally top with toasted sesame seeds. Best served immediately.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time45 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Marinade

  • 4 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 5 tablespoon fresh lemon juice
  • 1/3 cup honey
  • 1/4 cup light soy sauce

  For the Fish

  • 4 pound salmon fillet skin and pin bones removed
  • 2 pound asparagus woody stems removed
  • 2 cup red bell pepper julienne
  • 1 1/2 cup onion sliced
  • Kosher salt and freshly ground pepper to taste
  • sesame seeds toasted

  Cooking Tools Required

  Baking sheet, Mixing bowls, Whisk

  Reheating/Serving Instructions

  Heat in a 350 degree oven, about 15 minutes, or until heated through.

  Nutrition

  Calories: 367kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 389mg | Potassium: 979mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 48mg | Calcium: 50mg | Iron: 3mg

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  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Up to 10 servings
  
  

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Recipe adapted from: Mayumi Tavalero

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

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  Ingredients Scale

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

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar or white wine vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • 1/2 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 peach large peaches sliced
  • 1 avocado ripe, sliced or cubed
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg

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  Steamed Broccoli

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  Up to 10 servings
  
  

  Steamed Broccoli

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Nutritious and delicious, steamed broccoli makes a great simple side dish, plus it's a kid favorite!

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  Ingredients Scale

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

  Instructions

  • Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
  • In a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add salt, and the broccoli (stems first), cover and steam for 3 minutes or until desired tenderness is reached.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time17 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 bunch broccoli florets separated, stems peeled and cut
  • 1 tablespoon Kosher salt

  Cooking Tools Required

  Cutting board, Kitchen towels, Saucepan with lid, Sharp Knives, Steamer Basket

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 62kcal | Carbohydrates: 12g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 60mg | Potassium: 576mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1136IU | Vitamin C: 163mg | Calcium: 86mg | Iron: 1mg

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  Oven Baked Salmon with Mango Avocado Salsa

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  Up to 10 servings
  
  

  Oven Baked Salmon with Mango Avocado Salsa

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  Recipe adapted from: Mayumi Tavalero

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz salmon and 1/3 cup salsa each

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeWhole 30

  This nutrient dense dish is not only delicious, but quick and easy to prepare. The salsa goes great with other fish as well as chicken.

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  Ingredients Scale

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

  Instructions

  • Preheat oven to 400 degrees.
  • Place fillets on a parchment-lined baking sheet. Drizzle with the oil and season with salt and pepper
  • Bake for 10-15 minutes, depending on the thickness of the filets. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.
  • In a small bowl combine all the ingredients for the salsa.
  • Serve fish topped with salsa.
  • Notes: For smaller amounts, salmon can also be pan cooked with a bit of avocado oil.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 60 ounce salmon fillet
  • 1 tablespoon avocado oil
  • 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
  • ½ teaspoon ground black pepper

  Mango Salsa

  • 2 cup mango if frozen defrosted, if fresh peeled, seeded, ½-inch dice
  • 1 cup avocado seeded and diced
  • 1 red bell pepper small chopped
  • 1 jalapeno pepper finely chopped
  • ¼ cup fresh cilantro chopped
  • ½ cup red onion diced
  • 3 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Vegetable Peeler

  Reheating/Serving Instructions

  Heat fish in microwave on medium power until warm. Salsa can be stored in the refrigerator, in a air tight container, with plastic wrap pressed against the surface to prevent oxidation.

  Nutrition

  Calories: 318kcal | Carbohydrates: 8g | Protein: 35g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1011mg | Fiber: 2g | Sugar: 6g | Vitamin A: 865IU | Vitamin C: 32mg | Calcium: 30mg | Iron: 2mg

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  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

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  Up to 10 servings
  
  

  Clean Diet Herby Cauliflower Steaks with Crispy Shallots

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 10 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeVeganVegetarian

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
  • Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
  • Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
  • While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
  • Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook20

  Passive0

  Total Time40 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings 2 large heads or 3 medium ones

  For the roasting mixture:

  • 5 clove garlic
  • 3 teaspoon fresh thyme
  • 2 teaspoon fresh rosemary
  • 2 teaspoon fresh sage
  • 10 tablespoon avocado oil
  • 1 teaspoon Kosher salt more or less to taste

  For sprinkling:

  • ½ teaspoon ground black pepper more or less to taste
  • 5 tablespoon nutritional yeast or, if you prefer, parmesan

  For crispy shallots:

  • 5 shallot thinly sliced
  • 8 tablespoon avocado oil

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Pastry brush, Sharp Knives

  Reheating/Serving Instructions

  Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

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  Salmon Piccata with Spinach

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  Up to 10 servings
  
  

  Salmon Piccata with Spinach

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  Recipe adapted from: Jen Stone

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3.5 oz of cooked salmon + 1.5 oz of cooked spinach

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePostpartumPregnancyRefined Sugar FreeSoy Free

  Delicious salmon with citrus, light, flavorful tone that the whole family will love over healthy spinach! Make sure you have large enough pan to cook all at once or 2 pans to cook in parallel. Based on Keto Cooking Christian recipe.

  http://Mealplannerpro

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  http://Mealplannerpro

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  Ingredients Scale

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

  Instructions

  • Heat skillet to medium high heat and add in olive oil
  • Sear each piece of salmon for a few minutes - skin side up (can remove the skin, only sear presentation side). Remove salmon from pan and set aside.
  • Drain any excess oil and add in half of the butter. Add in garlic and sauté for about 20 seconds. Add in the wine, rest of butter, lemon juice, zest, half of the parsley, and capers.
  • Add salmon back into the pan, skin side down, and cover. Continue cooking salmon for a few more minutes. Remove salmon once cooked to 145 degrees and remove 3/4 of the sauce from the pan.
  • Leave about 1/4 cup of sauce in the pan, add in fresh spinach and toss in sauce. Sauté for 2 minutes or until cooked through.

  Cook Times

  Active Prep4

  Hands-On Cook5

  Hands-Off Cook16

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound salmon fillet for 10 servings - 10 x 5 oz uncooked fillets
  • 32 ounce fresh spinach
  • 2 lemon juiced and zested
  • 3 tablespoon capers
  • 4 clove garlic minced
  • 2 tablespoon Italian parsley chopped
  • 2 tablespoon butter or ghee
  • 2 tablespoon white wine optional, can sub veg stock
  • 2 tablespoon extra virgin olive oil
  • salt and pepper to taste, go lighter on the salt since capers are salty.
  • 1 lemon sliced, optional

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Garnish with lemon slices and fresh parsley. To reheat, cover with foil cook slowly in oven at 350 degrees until just warmed through. 3-5 minutes.

  Nutrition

  Calories: 266kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 199mg | Potassium: 1195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8702IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 4mg

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  Mediterranean Garlic Herb Cauliflower Rice

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  Up to 10 servings
  
  

  Mediterranean Garlic Herb Cauliflower Rice

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  Recipe adapted from: COOKIE+kate

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbOil FreePaleoRefined Sugar FreeVeganVegetarianWhole 30

  This cauliflower rice dish is packed with fresh Mediterranean flavors, including toasted almonds, lemon, and herbs. It’s the perfect low-carb, keto, vegan, and gluten-free side dish! It’s paleo and whole30 friendly too!

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  Ingredients Scale

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

  Instructions

  • Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 minutes. Transfer the toasted almonds to a bowl to cool.
  • Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes, salt, and pepper. Cook, stirring just every minute or so until the cauliflower rice is hot and turning golden in places, about 5 minutes.
  • Remove the skillet from the heat. Stir in the toasted almonds, parsley, dill, cilantro, mint, and lemon juice. Check seasonings and serve warm.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • ½ cup almonds sliced
  • 1 tablespoon extra virgin olive oil
  • 8 clove garlic minced
  • 30 ounce frozen cauliflower rice slightly defrosted
  • pinch crushed red pepper omit if sensitive to spice
  • 1 teaspoon Kosher salt or fine sea salt
  • ¼ teaspoon ground black pepper
  • ½ cup Italian parsley chopped
  • ½ cup fresh dill chopped
  • ½ cup fresh cilantro chopped
  • ½ cup fresh mint chopped
  • 2 tablespoon fresh lemon juice or more to taste

  Cooking Tools Required

  Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Leftovers should last, covered in the refrigerator, 3 to 5 days. Reheat in a microwave until it's warm all the way through.

  Nutrition

  Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 653mg | Fiber: 5g | Sugar: 4g | Vitamin A: 584IU | Vitamin C: 96mg | Calcium: 78mg | Iron: 2mg

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  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

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  Up to 10 servings
  
  

  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

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  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7-8 oz

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This versatile salad is a keeper and pairs well with most main dishes for a festive holiday dinner, a regular dinner, or for lunch topped with your favorite protein. The chopped apple and celery add a crunchy tart, the pomegranates add sweetness, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a honey-apple cider vinaigrette.

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  Ingredients Scale

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

  Instructions

  • To make the vinaigrette whisk together the vinaigrette ingredients.
  • In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with tosted walnuts and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  The Vinaigrette

  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

  The Salad

  • 16 ounce fresh spinach
  • 4 rib celery sliced
  • 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
  • 2 cup pomegranate seeds
  • 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
  • 1 cup walnuts toasted and coarsely chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 7oz | Calories: 283kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 432mg | Potassium: 501mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 2mg

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  Kung Pao Chicken

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  Up to 10 servings
  
  

  Kung Pao Chicken

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5-6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyKetoLower CarbPostpartumPregnancyRefined Sugar Free

  This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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  Ingredients Scale

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

  Instructions

  • Place the diced chicken in a medium bowl.
  • Add the marinade ingredients and mix thoroughly.
  • Let chicken marinate at room temperature for 15 minutes.
  • Heat a large sauté pan or wok over high heat
  • Add 1 tablespoon of the oil.
  • Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
  • To the same pan add the remaining 1 tablespoon oil.
  • Add the ginger and garlic and cook for a minute or less, just until garlic is golden.
  • Add all the vegetables to the pan and stir-fry for a minute or two.
  • Add the cooked reserved chicken, mixing well to combine.
  • Stir-fry for several minutes more, then add the soy sauce and chili-garlic sauce.
  • Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
  • Remove from heat and stir in peanuts.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken thigh diced

  Marinade for chicken:

  • 2 tablespoon soy sauce
  • 2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
  • 4 tablespoon corn starch
  • 2 tablespoon avocado oil divided

  Stir Fry

  • 3 tablespoon fresh ginger finely chopped
  • 8 clove garlic finely chopped
  • 1 cup onion 1/2 inch dice
  • 1 cup green bell pepper 1/2 inch dice
  • 1 cup red bell pepper 1/2 inch dice
  • 1 cup celery 1/2 inch dice
  • 1/2 cup green onion cut into 1/2 inch lengths
  • 1 tablespoon soy sauce more or less to taste, or dietary restriction
  • 1 tablespoon chili-garlic sauce or Sriracha, more or less to taste
  • 1 cup roasted peanuts

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

  Reheating/Serving Instructions

  Heat in microwave, covered, on full power.

  Nutrition

  Calories: 313kcal | Carbohydrates: 11g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 581mg | Potassium: 600mg | Fiber: 3g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 2mg

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  GF Green Clean Diet Minestrone Soup with Kale

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  Up to 10 servings
  
  

  GF Green Clean Diet Minestrone Soup with Kale

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyPaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

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  Ingredients Scale

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

  Instructions

  • Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
  • Add celery and cook for 1 min, while tossing.
  • Add zucchini, peas, snap peas, tomato, and stock.
  • Reduce heat to medium-low and simmer covered for 15 mins.
  • Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
  • Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
  • Serve hot in bowls.

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 cup tomato ripe
  • 2 tablespoon avocado oil
  • 2 bay leaf
  • 1 cup leek sliced and chopped (white only)
  • 4 clove garlic minced
  • 2 cup celery stalk and leaves chopped
  • 1 cup zucchini small diced
  • 1/4 cup fresh or frozen peas
  • 1/2 cup snap peas sliced
  • 1/2 cup green tomato or slightly unripe, diced
  • 1 cup quinoa pasta skip this for Paleo and whole30
  • 10 cup low sodium vegetable stock
  • 1 teaspoon nutritional yeast
  • 1/4 cup pumpkin seeds
  • 1/4 teaspoon ground turmeric
  • 1/4 cup Italian parsley chopped
  • 1/4 cup fresh basil torn
  • 1/4 cup fresh oregano chopped
  • 1 cup Tuscan kale leaves chopped
  • fresh basil optional topping

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  Reheat in sauce pot until warm

  Nutrition

  Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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  Salmon with Lemon and Thyme

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  Up to 10 servings
  
  

  Salmon with Lemon and Thyme

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLow FODMAPLower CarbNut FreePaleoPostpartumPregnancyRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This highly nutritious meal combines salmon with the tangy flavors of lemon and capers, for a delicious Mediterranean inspired dish. Note: This recipe requires 2 heavy-duty rimmed baking sheets for 7-10 servings.

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  Instructions

  • Pre-heat oven to 350 degrees F. Line a rimmed baking sheet(s) with parchment paper and place salmon, skin side down, on the prepared baking sheet.
  • Generously season salmon with salt and pepper. Arrange capers on the salmon, then top with thyme and sliced lemon.
  • Drizzle fish with oil and bake for 20 minutes.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 64 ounce salmon fillet
  • 2 lemon thinly sliced
  • 2 tablespoon capers drained
  • 1 1/2 teaspoon Kosher salt more or less to taste
  • 1/2 teaspoon ground black pepper more or less to taste
  • 1 tablespoon fresh thyme
  • 1 tablespoon avocado oil for drizzling

  Cooking Tools Required

  Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

  Reheating/Serving Instructions

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

  Nutrition

  Serving: 6.4ounces | Calories: 273kcal | Carbohydrates: 1g | Protein: 36g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 100mg | Sodium: 473mg | Potassium: 902mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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  Turmeric Roasted Chicken with Golden Beets and Leeks

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  Up to 10 servings
  
  

  Turmeric Roasted Chicken with Golden Beets and Leeks

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 8 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Turmeric and ginger adds golden color and delicious flavor to this oven roasted dish. Note: This recipes requires (2) 9x13 inch baking dishes for 7-10 servings.

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  Instructions

  • Preheat the oven to 425° F.
  • Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
  • Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
  • In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1/2 of the turmeric, ginger, salt, pepper, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish(s) or casserole pan and arrange in an even layer
  • Add the chicken and the remaining turmeric to a large mixing bowl and toss to coat. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
  • Drizzle any of the remaining marinade over the top of the chicken and pour the chicken broth around the sides of the dish.
  • Roast, uncovered, until the chicken is fork tender and the beets are soft, about 1 hour.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour 5 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 leek white and light green parts only
  • 2 bunch golden beet with their greens, scrubbed
  • 4 clove garlic minced
  • 4 teaspoon ground turmeric divided
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 2 teaspoon ground ginger
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt more or less to taste
  • 0.5 teaspoon ground black pepper
  • 1/2 cup fresh lemon juice freshly squeezed
  • 4 tablespoon extra virgin olive oil
  • 3 pounds chicken drumstick optional skin removed
  • 1 cup chicken stock

  Cooking Tools Required

  9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Heat in a 350 degree oven for 20 minutes or until heated through.

  Nutrition

  Calories: 258kcal | Carbohydrates: 13g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 410mg | Potassium: 514mg | Fiber: 2g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg

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  Lentil Soup with Collard and Cauliflower

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  Up to 10 servings
  
  

  Lentil Soup with Collard and Cauliflower

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  Recipe adapted from: Cookie+kate

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Brain FoodDairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreePostpartumPregnancyRefined Sugar FreeVeganVegetarian

  This lentil soup based on a recipe from COOKIE+Kate blog and is made with mostly pantry ingredients but includes hearty greens and a squeeze of lemon for bright, fresh flavor. It’s seasoned with a few favorite spices and plenty of freshly ground black pepper. 

  https://cookieandkate.com/best-lentil-soup-recipe/

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  https://cookieandkate.com/best-lentil-soup-recipe/

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  Instructions

  • Warm the olive oil in a large pot over medium heat.
  • Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
  • Add the garlic, cumin, and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  • Pour in the cauliflower, lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 20 minutes, or until the lentils are tender but still hold their shape.
  • Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook25

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 tablespoon extra virgin olive oil extra virgin
  • 2 onion medium chopped
  • 4 carrot peeled and chopped
  • 1 pound cauliflower half of a medium cauliflower head, cut into florets
  • 8 clove garlic pressed or minced
  • 4 teaspoon ground cumin
  • 1 teaspoon dry thyme
  • 56 ounce canned diced tomatoes lightly drained
  • 2 cup dry lentil picked over and rinsed
  • 8 cup low sodium vegetable broth
  • 4 cup water
  • 1 teaspoon Kosher salt more or less to taste or preference
  • 1 pinch crushed red pepper
  • ½ teaspoon ground black pepper Freshly ground preferably, or to taste
  • 2 cup collard greens or kale or spinach, chopped, tough ribs removed
  • 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Vegetable Peeler, Wooden Spatula

  Reheating/Serving Instructions

  Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving). Reheat on top stove or in microwave until fully warm.

  Nutrition

  Calories: 231kcal | Carbohydrates: 39g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 501mg | Potassium: 933mg | Fiber: 16g | Sugar: 8g | Vitamin A: 4656IU | Vitamin C: 46mg | Calcium: 127mg | Iron: 5mg

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  Moroccan Fish in Spicy Tomato Sauce

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  Up to 10 servings
  
  

  Moroccan Fish in Spicy Tomato Sauce

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  Recipe adapted from: Syd Bailey

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 5.5 oz each

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeReduced FatRefined Sugar FreeSoy Free

  Traditional Moroccan fish stew. Best served with steamed rice, or couscous or cauliflower rice for low carb option. The traditional way is to eat it with challah or pita bread. Enjoy!

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  Instructions

  Fish

  • Make sure fish is at room temperature. Heat 2 tbs of oil in saute pan over high heat. Salt and pepper fish on both sides. In batches sear fish for 2-3 minutes on each side adding more oil each time. Set aside on plate. Make sure pan is hot before adding more fish.
  • If you are cooking a previously frozen fish, skip the searing.

  Sauce

  • Saute the onion and garlic until translucent, then add the red bell pepper stripes
  • Add tomato paste and spices and stir until just starting to brown and very fragrant.
  • Then add the can of crushed tomatoes, the chickpeas and water
  • Stir well – let cook covered for 10 minutes.
  • Gently place the fish in a pyrex baking dish and pour sauce over. Bake in 375 oven for 7-10 minutes. remove and sprinkle with cilantro and mint.

  Cook Times

  Active Prep10

  Hands-On Cook15

  Hands-Off Cook10

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound cod fillet Thick sturdier white fish like rockfish, cod or snapper, seabass or halibut work best
  • 15 ounce canned chickpeas
  • 1 cup red onion thinly sliced
  • 1 red bell pepper seeded and cut into stripes
  • 2 tablespoon garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon tomato paste
  • 1 1/2 tablespoon smoked paprika Or replace with sweet paprika if you don't like the smoked flavor
  • 1/2 teaspoon cayenne pepper or more if you like extra heat
  • 2 teaspoon ground ginger
  • 1 tablespoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper or more if you like extra heat
  • 1 cup water
  • 28 ounce canned crushed tomatoes
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup fresh mint chopped

  Cooking Tools Required

  Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Top Stove

  Reheating/Serving Instructions

  Reheat in 375 oven or saute pan for 5 minutes until heated through.

  Nutrition

  Calories: 277kcal | Carbohydrates: 22g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 59mg | Sodium: 444mg | Potassium: 1058mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1300IU | Vitamin C: 27mg | Calcium: 91mg | Iron: 4mg

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  Precut Veggies for Dipping

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  Up to 10 servings
  
  

  Precut Veggies for Dipping

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  Recipe adapted from: Mayumi Tavalero

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Love to snack on fresh-cut vegetables throughout the day? Let Foodom cooks do the prep for you. All you have to do is supply your favorite dip or enjoy it as is.

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  Instructions

  • Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 bunch celery trimmed, stalks cut crosswise into thirds
  • 3 carrot medium, cut into sticks
  • 2 red bell pepper cut lengthwise, cored and cut into sticks
  • 2 English cucumber peeled, and cut into sticks
  • 1 bulb jicama small, peeled and cut into sticks

  Cooking Tools Required

  Colander, Cutting board, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

  Nutrition

  Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3883IU | Vitamin C: 33mg | Calcium: 19mg | Iron: 1mg

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  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Up to 10 servings
  
  

  Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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  Recipe adapted from: Hanna Lemaire

  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeDiabetes FriendlyEgg FreeHeart HealthyRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.

  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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  https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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  Instructions

  • Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
  • Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
  • Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
  • To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

  Notes

  For 10 servings use 2 sheet pans for optimal browning.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook40

  Passive0

  Total Time55 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vegetables

  • 2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
  • 2 red onion cut into wedges (each onion into 8ths)
  • 6 tablespoon extra virgin olive oil
  • 1 teaspoon Kosher salt more or less to taste or to dietary preference
  • 1/2 teaspoon ground black pepper

  For the Tahini Sauce

  • 7 tablespoon tahini
  • 3 tablespoon fresh lemon juice
  • 6 tablespoon water
  • 1/4 teaspoon Kosher salt
  • 4 clove garlic small, crushed

  For Roasting the Nuts

  • 7 tablespoon pine nuts
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon Kosher salt

  For Serving

  • 2 tablespoon za'atar
  • 2 tablespoon Italian parsley roughly chopped

  Cooking Tools Required

  Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

  Reheating/Serving Instructions

  Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

  Nutrition

  Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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  Low Carb Shrimp and Sausage Paleo Skillet

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  Up to 10 servings
  
  

  Low Carb Shrimp and Sausage Paleo Skillet

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  Recipe adapted from: Paleo Newbie

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbPaleoRefined Sugar FreeSoy Free

  This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.

  https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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  https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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  Instructions

  • Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
  • To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
  • Add sausage and zucchini cooking another 2 minutes.
  • Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
  • Pour chicken stock into pan and mix through to moisten everything.
  • Add salt, ground pepper, and red pepper flakes to taste.
  • Remove from heat and garnish with parsley.

  Cook Times

  Active Prep15

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time30 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
  • 15 ounce pre-cooked smoked sausage chopped
  • 2 cup red bell pepper diced
  • 2 cup green bell pepper diced
  • 1 yellow onion large, diced
  • 2/3 cup chicken stock
  • 2 zucchini large, chopped
  • 5 clove garlic chopped
  • 1/2 teaspoon Kosher salt more or less to taste or dietary preference
  • 1/2 teaspoon ground black pepper
  • 1 Pinch crushed red pepper
  • 5 teaspoon Old Bay Seasoning
  • 4 tablespoon extra virgin olive oil or coconut oil for sautéing
  • 2 tablespoon Italian parsley chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives

  Reheating/Serving Instructions

  Reheat in sauté pan over medium heat until heated through.

  Nutrition

  Calories: 294kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1149mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 2mg

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  Baked Ginger-Tamari Tofu

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  Up to 10 servings
  
  

  Baked Ginger-Tamari Tofu

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyNut FreeRefined Sugar FreeVeganVegetarian

  Extra firm tofu is seasoned with tamari sauce, fresh ginger, garlic, green onions, and a bit of sesame oil, then baked in a hot oven for maximum flavor.

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  Instructions

  • Make sure tofu is well-drained and as dry as possible before adding to marinade.
  • In a large bowl, whisk together the marinade ingredients. Add in the cubed tofu. Coat well and allow to marinate for at least 15 minutes, turning often.
  • Meanwhile, pre-heat the oven to 400 degrees and line a baking sheet(s) with parchment paper.
  • Transfer tofu to baking sheet and bake for 20-25 minutes.
  • Remove from oven and sprinkle with sesame oil. Toss and serve.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook15

  Passive15

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 35 ounce extra firm tofu cut into bite-size cubes and drained

  For the marinade:

  • 4 tablespoon tamari sauce more or less to taste or dietary preference
  • 3 tablespoon avocado oil
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 2 tablespoon green onion thinly sliced

  To finish:

  • 2 teaspoon sesame oil

  Cooking Tools Required

  12-inch nonstick skillet, Baking sheet, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula, Whisk

  Reheating/Serving Instructions

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

  Nutrition

  Calories: 105kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 465mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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  Clean Diet Detox Water

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Clean Diet Detox Water

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 1 cup

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This refreshing detox water can be sipped throughout the day. Add more water if you wish.

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  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

  • Mix all ingredients in a pitcher.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 10 cup water
  • 1 cucumber sliced
  • 1 lemon sliced
  • 1 ounce fresh ginger sliced
  • ½ cup fresh mint

  Cooking Tools Required

  Cutting board, Kitchen towels, Ladle, Large pitcher, Mixing spoon, Sharp Knives

  Reheating/Serving Instructions

  Keeps for 5 days in the refrigerator.

  Nutrition

  Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

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  10

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  Kefta Kabobs

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Kefta Kabobs

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  Recipe adapted from: Jen Stone

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  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyLower CarbNut FreeSoy Free

  Middle Eastern meatballs packed with vibrant spices and fresh herbs.

  http://The kosherchannel.com

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  http://The kosherchannel.com

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

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

  Instructions

  • In a large bowl, mix all ingredients together thoroughly except oil.
  • Refrigerate for 15 and up to 30 minutes.
  • Soak bamboos skewers(if using) for 35 minutes or thinly coat metal skewers with oil.
  • With wet hands, shape meat into 20 elongated meatballs, similar to torpedoes. They should be about 4 inches long and 1 1/2-2in at the thickest point.
  • Skewer keftas lengthwise.
  • Place each skewer on a baking pan until ready to grill or broil.
  • Preheat grill or broiler.
  • Grill or broil 4 inches from heat for 3-5 minutes on each side until firm and just beginning to blacken.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive10

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 pound 90% lean ground beef
  • 1 onion finely chopped
  • 2 clove garlic minced
  • 1/3 cup Italian parsley or cilantro, do not use dried
  • 1 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon mint
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon dried marjoram
  • 10-inch bamboo skewer or metal skewers
  • extra virgin olive oil

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Serve hot or room temperature. Pairs well with tahini sauce! Reheat in microwave with damp paper towels over kaftas. 1-2 minutes or just warmed through.

  Nutrition

  Calories: 168kcal | Carbohydrates: 2g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 411mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg

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

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