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  Meatless Borscht

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  Up to 10 servings
  
  

  Meatless Borscht

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 16 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeReduced FatVeganVegetarian

  This classic Eastern European Borscht recipe is a healthy, nutritious, and comforting soup for any season. Many borscht soups have meat in it, but this vegan version is refreshing, low calories, economic and appeals to the wider range of people with special dietary needs. Made with carrots, onions, beets, cabbage, and lemon make it rich in antioxidants and vitamins. This delicious beet soup can even help regulate blood pressure and protects the heart, liver, and stomach.

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  Ingredients Scale

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

  Instructions

  • Rinse the beets, place it in a large saucepan, and add water to cover. This will help to keep the beets from bleeding. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour. Place pot under running cold water and let rinse until beets can be handled. The skins can now be easily peeled off the beets. Peel and shred in a food processor with the cheese grater attachment or shred with a cheese grater
  • Heat oil in a large stockpot and sauté the onions, carrots, and the garlic in water and cook about 5 minutes. Add tomato paste, and stir until evenly distributed and coated. Add 1/4 cup water along with about 1/2 tsp salt. Stir to combine, cover and reduce heat to medium and simmer for 5 minutes.
  • Add the cabbage, potatoes, broth, remaining water, sweetener, bay leaves, and the pepper and remaining salt, return to a boil, cover, and simmer on low for another 30-40 minutes, stirring a couple of times (if the soup is too thick you can add more liquid, but I like it thick and chunky).
  • Add the shredded beets 5 minutes before the end of the soup cooking.
  • Add the lemon juice. Adjust salt and pepper at this point as well. If you like the soup a little tangier add another tbsp of lemon juice.
  • Serve with chopped fresh dill, crushed garlic, sour cream, and black Russian bread. For the vegan version, skip the sour cream.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook50

  Passive0

  Total Time1 hour 10 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 pound beet for 10 servings - 5 medium raw beets
  • 5 clove garlic large cloves minced
  • 8 ounce carrot for 10 servings - 2-3 small, peeled and cut into about 1/8 " quarter circles
  • 1 onion medium, diced
  • 8 1/4 cup water for 10 servings - divided (using 1/4 cup 1st, then 6 cups)
  • 2 pound green cabbage for 10 servings - 1 medium cabbage, shredded to thin pieces
  • 6 cup vegetable broth low/no sodium
  • 5 tablespoon tomato paste
  • 4 bay leaf
  • 1 1/2 teaspoon Kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon date sugar or regular sugar, or monkfruit or any other sweetener. start with 1 and add another 1 if needed
  • 1 pound white potato for 10 servings - 2 potatoes, diced into 1/2 inch cubes
  • 3 tablespoon fresh lemon juice start with 3 Tbsp and add another if needed

  For Serving

  • 1 bunch fresh dill
  • 8 clove garlic
  • sour cream optional

  Cooking Tools Required

  Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing spoon, Saucepan, Sharp Knives, Stock pot or >5 Qt pot

  Reheating/Serving Instructions

  - Top stove - Let the soup boil for at least one minute. Turn the heat down to medium-low and let the soup simmer for a few minutes. - Microwave - Place the soup in the microwave. To prevent splatter and encourage even heating, cover the soup with plastic wrap or a microwave-safe splatter cover. Reheat for approximately one minute, quickly stir and reheat for a little longer if it's not warm enough.

  Nutrition

  Calories: 86kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 837mg | Potassium: 532mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4208IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg

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  Precut Mixed Fruit

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  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 FreeEgg FreeGluten FreeLow FODMAPNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  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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  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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  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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  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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  Jasmine White Rice

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  Up to 10 servings
  
  

  Jasmine White Rice

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  Recipe adapted from: Jen Stone

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeRefined Sugar FreeSoy FreeVeganVegetarian

  An essential side dish that pairs well with many of our flavorful dishes!

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  Instructions

  • Measure rice into a deep sized pot with a fitted lid
  • Rinse rice 2-5 times or until water is clear
  • Add water and salt
  • Bring to a light boil. You should see bubbles forming on the surface of the water
  • Cover pot tightly with lid
  • Reduce heat to low
  • Simmer rice while covered 12-15 minutes
  • After 10 minutes, remove lid
  • Use a spoon to make a well in the middle, allowing you to see bottom of pot
  • If all or most of water is absorbed continue with next step
  • If there still is 1/4 inch of water or more, replace lid and allow to simmer 3-5 minutes more
  • When all of water or most of it has been absorbed, replace lid and switch off heat
  • Allow pot to sit undisturbed for another 10-15 minutes or when your ready to eat

  Cook Times

  Active Prep5

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup jasmine white rice
  • ¼ teaspoon Kosher salt
  • 6 cup water

  Cooking Tools Required

  Fine-Mesh Strainer, Measuring cups and spoons, Saucepan, Top Stove

  Reheating/Serving Instructions

  When ready to eat, fluff rice with fork or chopsticks. Reheat in a pot, 2-3 minutes on high with a couple of tbsp water until desired warmth.

  Nutrition

  Calories: 270kcal | Carbohydrates: 59g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 69mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Calcium: 25mg | Iron: 1mg

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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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  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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  Oatmeal Coconut Chocolate Chip Energy Bites

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  Up to 10 servings
  
  

  Oatmeal Coconut Chocolate Chip Energy Bites

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 2-3 energy bites

  Dairy FreeEgg FreeGluten FreeOil FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Delicious Snack Energy Bites for quick and delicious energy

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  Instructions

  Make the Energy Bites:

  • In a medium bowl combine the oats, shredded coconut, almond flour, and chocolate.
  • In a measuring cup mix together the almond butter, maple syrup, and vanilla. Pour the mixture over the dry ingredients. Mix until thoroughly blended.
  • Scoop mixture into mounded tablespoons, squeezing and then rolling between your palms into 1-inch balls (this works best with gloved hands). Place balls on a parchment-lined baking sheet. Sprinkle with additional coconut. Roll bites around, coating them with the loose coconut. Should have about 30 balls.
  • Refrigerate for 1 hour to harden.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Oatmeal Coconut Chocolate Chip Energy Bites (makes about 25 pieces):

  • 2 2/3 cup rolled oats
  • 0.5 cup unsweetened shredded coconut fine shred
  • 2/3 cup almond flour
  • 2/3 cup mini semi-sweet chocolate chip
  • 1 cup almond butter
  • 2/3 cup pure maple syrup
  • 4 teaspoon pure vanilla extract

  Cooking Tools Required

  Baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Refrigerator

  Reheating/Serving Instructions

  Store in tightly covered containers in the refrigerator for up to 4 days.

  Nutrition

  Calories: 462kcal | Carbohydrates: 45g | Protein: 11g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 431mg | Fiber: 8g | Sugar: 21g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 3mg

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  Vegan Ratatouille

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  Up to 10 servings
  
  

  Vegan Ratatouille

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  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeVeganVegetarianWhole 30

  This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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  Ingredients Scale

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

  Instructions

  • Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
  • Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
  • Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
  • Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

  • 2 tablespoon water or olive oil spray
  • 2 cup eggplant large diced
  • ½ cup onion chopped
  • 7 clove garlic minced
  • 1 red bell pepper medium diced
  • 1 orange bell pepper medium diced
  • 1 pound tomato for 10 servings use 2 cups of diced tomatoes
  • 2 cup zucchini chopped
  • 1 cup yellow squash chopped
  • 3 tablespoon fresh basil
  • 3 sprig fresh thyme or ½ teaspoon dried
  • 2 sprig fresh oregano or ¼ teaspoon dried
  • 1 sprig fresh rosemary
  • 2 tablespoon tomato paste
  • ½ cup vegetable broth plus 2 tablespoons
  • ½ tablespoon Kosher salt or to taste
  • 1 tablespoon fresh basil for garnish, chopped

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

  Nutrition

  Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg

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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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  Ingredients Scale

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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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  Clean Diet Detox Water

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  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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  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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  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

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  Up to 10 servings
  
  

  Vegan Malabi Rosewater Milky Pudding with Pistachios, Shredded Coconut and Pomegranate

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  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Dairy FreeGluten FreeLower CarbOil FreeReduced FatSoy FreeVeganVegetarian

  This vegan, sugar free and lower fat Malabi is a deliciously smooth and creamy Israeli pudding, made with lite coconut milk and almond milk, rosewater, and topped with hibiscus tea infused with rose water, shredded coconut, pistachios and pomegranate. Perfect flavour and crunch.

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  Ingredients Scale

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  Instructions

  MAKE THE PUDDING

  • Pour into a medium-size pot the coconut and almond milk. Add monk fruit or sugar and bring to boil.
  • While the milk is warming up, in a medium bowl mix 1 cup of water with cornstarch and rose water. Mix until smooth.
  • Once the milk boils (make sure it boils), turn the heat to the lowest and add the cornstarch mixture. Cook over low heat for 5-6 minutes, stirring constantly until you see the first boiling bubble and the mixture begins to thicken.
  • Pour into serving dishes, either a 5-6 oz cups or a single Pyrex baking dish. Cover immediately with plastic wrap and refrigerate for at least 2 hours or overnight.

  MAKE THE SYRUP

  • In a pan over medium-high heat bring to boil water, red tea bags, monk fruit or sugar, and rose water. Let boil 2 more minutes and turn off the heat. Let cool completely.
  • When the malabi chilled pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

  Cook Times

  Active Prep5

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  FOR THE PUDDING

  • 1 cup monk fruit sweetener for 10 servings - or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
  • 5 cup unsweetened almond milk
  • 27 ounce canned lite coconut milk for 10 servings - 2 cans x 13.5 oz each
  • ¾ cup corn starch
  • 1 cup water
  • ⅓ cup rose water for 10 servings - 72 gram or to taste

  FOR THE SYRUP

  • 1 cup water
  • 1 cup monk fruit sweetener or 1 cup of sugar or 2/3 cups of agave. *Note: if using agave use 2/3 cup of agave in place of 1 cup of white sugar, and reduce water by 1/3 cup
  • 2 teaspoon rose water
  • 4 hibiscus tea bag or other red tea

  FOR THE TOPPING

  • 1 cup shelled pistachios or peanuts
  • 3 tablespoon unsweetened shredded coconut optional
  • 1 cup pomegranate seeds from one pomegranate or fresh strawberries or raspberries

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Pyrex baking dish, Saucepan

  Reheating/Serving Instructions

  Refrigerate for at least 2 hours or overnight. Serve well chilled, pour 1-2 tbsp of the syrup on the malabi, add crushed pistachios or peanuts, pomegranate seeds and shredded coconut (optional).

  Nutrition

  Calories: 147kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 165mg | Fiber: 2g | Sugar: 7g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 1mg

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  Naan Bread

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  Up to 10 servings
  
  

  Naan Bread

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  Recipe adapted from: Kate Hackworthy

  (0 customer reviews)

  $0.00 Cooking Fee

  Egg FreeNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  Once you make this naan bread recipe, I’m sure you’ll never want to buy pre-made ones again. Just mix the four ingredients and knead them for a few minutes to bring it together, then roll it out and pan fry. It's a yeast free bread that's light, fluffy and tasty!

  https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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  https://veggiedesserts.com/quick-and-easy-naan-bread-recipe-yeast-free/

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

  Instructions

  • Mix all ingredients together in a large bowl. Knead it for a minute or so in the bowl until it comes together in a fairly sticky ball. If necessary, add a little more flour.
  • Divide it into ten equal pieces. Using a rolling pin dusted with flour, roll each one out onto a floured surface to about 6” diameter or so. Tip - roll out one naan while another is cooking. If you roll them all out first, then they could get warm and stick to the counter.
  • Heat a frying pan (without oil) until hot. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.
  • Best eaten on the same day. If making ahead, warm them up in the oven before serving.

  Cook Times

  Active Prep5

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 cup all-purpose flour or gluten-free flour and adjust the amount as it might absorb the yogurt differently
  • 2 1/2 cup plain Greek yogurt or dairy free for vegan
  • 4 teaspoons baking powder
  • 1/2 teaspoon Kosher salt

  Cooking Tools Required

  Measuring cups and spoons, Mixing bowls, Mixing spoon, Rolling Pin, Skillet, Spatula, Top Stove

  Reheating/Serving Instructions

  REHEAT - to desired temperature using your preferred heating method. STORAGE - the naan dough can be made up to 3 days ahead. Just keep in the fridge until ready to roll and cook. Keep leftovers in the fridge and reheat in a frying pan or in the toaster. It makes them crispier and still delicious.  

  Nutrition

  Calories: 220kcal | Carbohydrates: 41g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 315mg | Potassium: 148mg | Fiber: 1g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 3mg

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  Old Fashioned Meatloaf

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  8 servings
  
  

  Old Fashioned Meatloaf

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  This is a juicy and delicious traditional style meatloaf. Serve with mashed or scalloped potatoes.

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the bread, eggs, and milk. Stir in the bacon. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground beef. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. In a small bowl mix together sauce ingredients and spread on top of loaf.
  • Bake for 60 minutes, or until internal temperature reaches 160 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour 15 minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 8 ounce bacon about 5 thick slices, cooked and chopped into small pieces
  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% ground beef

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

  8x5 inch Loaf Pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 408kcal | Carbohydrates: 6g | Protein: 27g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 138mg | Sodium: 921mg | Potassium: 470mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg

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  Baked Red Lentil Quinoa Fritters

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  Up to 10 servings
  
  

  Baked Red Lentil Quinoa Fritters

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  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 1 fritter, 4'' diameter, burger size

  Brain FoodDairy FreeEgg FreeGluten FreeNut FreeOil FreePostpartumPregnancyReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  These vegan and gluten free baked fritters are spiced with turmeric, cumin and a touch of cinnamon. They are also crispy and oil-free. This high protein and low fat, meatless dinner will delight both the vegans and the cornivors.

  https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/#wprm-recipe-container-9568

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  https://www.veggieinspired.com/baked-red-lentil-quinoa-fritters/#wprm-recipe-container-9568

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

  Instructions

  For the Fritters

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
  • Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn't stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
  • Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon, and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
  • Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
  • Serve with a simple cucumber tomato salad and Tahini Yogurt Sauce (below).

  For the Tahini Yogurt Sauce

  • While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook25

  Passive0

  Total Time45 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  Red Lentil Quinoa Fritters

  • 1 ½ cup quinoa tri-color quinoa or any other
  • ½ cup red lentils
  • 4 cup vegetable broth or water
  • ¼ cup Italian parsley chopped
  • ¼ cup tahini
  • 1 tablespoon Dijon mustard
  • ½ lemon juiced
  • 2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon Kosher salt or to taste
  • ⅛ teaspoon ground black pepper or to taste
  • ¼ cup cornmeal
  • ¼ cup chickpea flour also called garbanzo bean flour (brown rice flour would work too)

  Tahini Yogurt Sauce

  • 1 cup plain unsweetened dairy free yogurt I used So Delicious
  • 3 tablespoon tahini
  • 1 lemon juiced
  • 2 clove garlic minced
  • 1 tablespoon fresh dill chopped
  • ¼ teaspoon Kosher salt or to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives, Whisk

  Nutrition

  Calories: 244kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 580mg | Potassium: 361mg | Fiber: 6g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 15mg | Calcium: 72mg | Iron: 3mg

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  Side of Plain Pasta

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  Up to 10 servings
  
  

  Side of Plain Pasta

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  $0.00 Cooking Fee

  Serving Size: 1.5 cups of cooked pasta

  Nut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  When all you need is a simple side to go with any of our delicious main dishes!

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  Instructions

  • Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
  • Drain and cool.

  Cook Times

  Active Prep2

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time14 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 tablespoon Kosher salt
  • 20 ounce dry pasta

  Cooking Tools Required

  Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Reheat to desired temperature in the microwave.

  Nutrition

  Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 701mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg

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  Beef and Green Beans Stew

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  Up to 10 servings
  
  

  Beef and Green Beans Stew

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  Recipe adapted from: Jen Stone

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeEgg FreeGluten FreeNut FreeOil FreeSoy Free

  A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!

  http://thetasteofkosher.com

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  http://thetasteofkosher.com

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  Instructions

  • Place meat in a pot with enough water to cover meat.
  • Add tomato paste, garlic, and onions and bring to a boil.
  • Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
  • Add green beans to the pot and chicken bouillon to taste.
  • Simmer until green beans are al dente.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook60

  Passive0

  Total Time1 hour 15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 1/2 pound beef shoulder roast 1/2 inch cubes
  • 6 1/4 tablespoon tomato paste
  • water enough to cover the meat
  • 2 onion medium diced
  • 7 clove garlic sliced
  • 2 1/2 pounds green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
  • 1 tablespoon chicken bouillon powder or to taste

  Cooking Tools Required

  Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

  Nutrition

  Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg

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  Turkey Meatloaf

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  8 servings
  
  

  Turkey Meatloaf

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 ounce

  Nut FreeOil FreeRefined Sugar Free

  Enjoy this traditional style meatloaf made with turkey. Goes great with mashed sweet potatoes!

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  Ingredients Scale

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

  Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl mix together the cubed bread, eggs, and milk. Add remaining ingredients through to the parsley. Mix well.
  • Add the ground turkey. Mix well again. Taste and correct for salt by taking a tablespoon of the raw mixture and placing it on a microwave-safe plate. Cook for 30 seconds to 1 minute. Taste and adjust seasonings if necessary.
  • Press mixture into an 8x5 inch loaf pan. Bake for 60 minutes.
  • Meanwhile, In a small bowl mix together sauce ingredients. During the last 15 minutes of cooking time, open oven and spread sauce on top of loaf. Continue cooking until internal temperature reaches 165 degrees.
  • Let stand 10 minutes before removing from pan and slicing.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook60

  Passive0

  Total Time1 hour 10 minutes

  Recipe Serving Size8

  Ingredients

  Ingredients

  • 2 slice white bread cut into cubes
  • 2 egg
  • ¼ cup milk
  • 1 tablespoon Dijon mustard
  • 2 teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • 1 onion medium, finely chopped
  • ½ cup celery finely chopped with leaves
  • ¼ cup Italian parsley finely chopped
  • 2 pound 85% lean ground turkey

  Sauce

  • ⅓ cup ketchup
  • 2 tablespoon brown sugar
  • 1 tablespoon Dijon mustard

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in microwave on medium power until heated through.

  Nutrition

  Calories: 195kcal | Carbohydrates: 11g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 827mg | Potassium: 455mg | Fiber: 1g | Sugar: 7g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

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  Poached Lemon-Thyme Chicken

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  Up to 10 servings
  
  

  Poached Lemon-Thyme Chicken

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 4 1/2 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeOil FreePaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

  Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

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

  Instructions

  • Add chicken to a large pot and cover with cold water (by ½ inch). Sprinkle evenly with salt, then add garlic, shallots, lemon, thyme, and black peppercorns.
  • Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
  • Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook25

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 3 pound boneless skinless chicken breast
  • 8 cup cold water
  • 1 tablespoon Kosher salt
  • 4 clove garlic smashed and peeled
  • 2 shallot chopped
  • 1 lemon halved and squeezed into poaching liquid
  • 5 sprig fresh thyme
  • 1 teaspoon whole black peppercorns

  Cooking Tools Required

  Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Heat in reserved poaching liquid in a large skillet set over medium heat or in a non-stick sauté pan.

  Nutrition

  Calories: 165kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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  Steamed Cauliflower with Coconut Dill Sauce

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  Up to 10 servings
  
  

  Steamed Cauliflower with Coconut Dill Sauce

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  Recipe adapted from: An Le

  (1 customer review)

  $0.00 Cooking Fee

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVeganVegetarian

  Healthy Comfort and Nourishment

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  Ingredients Scale

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  Instructions

  • Bring water to a boil in a large steamer
  • Chop cauliflower into bite size pieces and place in steamer
  • Combine remaining ingredients in a sauce pan and heat to a simmer.
  • Once cauliflower is semi soft, serve on plate and pour over warm sauce.

  Cook Times

  Active Prep10

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower for 10 servings, 2 heads
  • 14 ounce canned coconut milk
  • 4 tablespoon maple syrup for keto, use keto maple
  • 1/2 cup fresh dill chopped
  • 1 teaspoon Kosher salt
  • pinch ground turmeric

  Cooking Tools Required

  Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

  Reheating/Serving Instructions

  Serve warm. Reheat in microwave.

  Nutrition

  Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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  Triple Chocolate Espresso Brownies

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  16 servings
  
  

  Triple Chocolate Espresso Brownies

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 1 brownie

  Nut FreeOil FreeVegetarian

  These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 16 people

  Instructions

  • Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
  • In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
  • In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
  • Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
  • Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
  • Cut into 4 columns each way, to make 16 pieces.

  Cook Times

  Active Prep15

  Hands-On Cook5

  Hands-Off Cook35

  Passive0

  Total Time55 minutes

  Recipe Serving Size16 people

  Ingredients

  Ingredients

  • 5 ounce semi-sweet chocolate chips
  • 2 ounce unsweetened chocolate chopped
  • 8 tablespoon unsalted butter cut into quarters
  • 3 tablespoon unsweetened cocoa powder
  • 1 ½ tablespoon instant coffee powder
  • 3 egg large
  • 1 ¼ cup sugar
  • 2 teaspoon pure vanilla extract
  • ½ teaspoon Kosher salt
  • 1 cup all-purpose flour

  Cooking Tools Required

  8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

  Nutrition

  Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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  Cauliflower Broccoli Tots

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  Up to 10 servings
  
  

  Cauliflower Broccoli Tots

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  Recipe adapted from: Lori Zanini, RD, CDE

  $0.00 Cooking Fee

  Diabetes FriendlyHeart HealthyLower CarbNut FreeOil FreeReduced FatRefined Sugar FreeSoy FreeVegetarian

  These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

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  Ingredients Scale

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

  Instructions

  • Preheat the oven to Broil. Line a baking sheet with parchment paper.
  • In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
  • Add the eggs, bread crumbs, cheese, salt and pepper.
  • Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
  • Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

  Cook Times

  Active Prep25

  Hands-On Cook5

  Hands-Off Cook10

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 1 pound broccoli chop florets and stems
  • 1 pound cauliflower chop florets and stems
  • 5 ounce onion diced
  • 2 egg large
  • 2/3 cup whole wheat bread crumbs
  • 2/3 cup feta cheese crumbled
  • 1.25 teaspoon Kosher salt
  • 2/3 teaspoon ground black pepper

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

  Nutrition

  Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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

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