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

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

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

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

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Side of Broccoli
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Side of Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

Side of Broccoli quantity

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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)
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

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 Roasted Broccoli And Butternut Squash
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Oven Roasted Broccoli And Butternut Squash

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(11 customer reviews)

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

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.

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

Instructions
Preheat oven to 425 F.
Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
Remove from oven and serve warm.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
1 yellow onion sliced to rings
8 clove garlic minced
extra virgin olive oil spray
1 ½ teaspoon Kosher salt
1 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.

Nutrition
Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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Classic Roasted Green Beans
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Classic Roasted Green Beans

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 5 oz

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Mediterranean Diet Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

Classic Roasted Green Beans quantity

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green beans stem ends trimmed
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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Oven Baked Salmon with Mango Avocado Salsa
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Oven Baked Salmon with Mango Avocado Salsa

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Recipe adapted from:
Mayumi Tavalero

(9 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz salmon and 1/3 cup salsa each

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Whole 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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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 freshly 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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Oatmeal Coconut Chocolate Chip Energy Bites
$0.00 Cooking Fee
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 Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Delicious Snack Energy Bites for quick and delicious energy

Oatmeal Coconut Chocolate Chip Energy Bites quantity

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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 old fashioned 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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Primavera Egg Muffins
$0.00 Cooking Fee
FSA/HSA eligible when qualified
12 servings
Primavera Egg Muffins

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 muffin

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

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

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 tablespoon avocado oil divided
1 small red onion chopped
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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Spaghetti Squash with Meat Ragu
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Spaghetti Squash with Meat Ragu

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Recipe adapted from:
Skinny Taste

(5 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Whole 30
Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.
https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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https://www.skinnytaste.com/spaghetti-squash-with-meat-sauce-46-pts/

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

Instructions
Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
When cooked, add the tomatoes and adjust salt and pepper to taste.
Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 spaghetti squash medium
For the Meat sauce:
1 teaspoon unsalted butter
1 teaspoon extra virgin olive oil
1 cup onion finely chopped
1 cup carrot peeled and chopped
2 cup celery finely chopped
2 pound 90% lean ground beef
56 ounce canned crushed tomatoes 2 large cans
1 bay leaf
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until warm.

Nutrition
Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

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Clean Diet Herby Cauliflower Steaks with Crispy Shallots
$0.00 Cooking Fee
FSA/HSA eligible when qualified
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

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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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 freshly 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 with Lemon and Thyme
$0.00 Cooking Fee
FSA/HSA eligible when qualified
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

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This 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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Adjust the ingredients measurement scale here by changing this number. 10

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 Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 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 freshly 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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Spicy Lite Coconut Chicken Thai Curry
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Spicy Lite Coconut Chicken Thai Curry

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Recipe adapted from:
Syd Bailey

(9 customer reviews)

$0.00 Cooking Fee
Serving Size: 7 ounce

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free
This Lite Chicken Thai Curry with chicken breast and lite coconut milk, contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

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Instructions
Heat a large skillet over medium-high heat.
Pat the chopped chicken dry and season with salt + pepper.
When the pan is warm, add coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
With the heat still over medium-high, add garlic and ginger and cook until softened and fragrant but not browned. Add in all the vegetables and season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally. Add thai curry paste and saute additional 2 -3 minutes
Return the cooked chicken to the pan.
Add in the can of coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound boneless skinless chicken breast thinly sliced, about 1 ½ inches long
2 tablespoon coconut oil
1 pound zucchini cut into 1/2 x 2 spears
1/2 pound red bell pepper ribs and seeds removed, sliced
5 stalk green onion chopped
2/3 pound onion sliced
1 tablespoon fresh ginger grated or finely chopped or more to taste, can substitute dried ginger or ginger paste in a squeeze tube
5 clove garlic
1 tablespoon red Thai curry paste more or less to taste, if green, use less
28 ounce canned lite coconut milk for 10 servings use 2 cans
FOR GARNISH - OPTIONAL
crushed red pepper
fresh cilantro
lime wedges

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

Reheating/Serving Instructions
Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

Nutrition
Calories: 225kcal | Carbohydrates: 9g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 178mg | Potassium: 572mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1125IU | Vitamin C: 42mg | Calcium: 30mg | Iron: 1mg

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Clean Diet Greek Meatballs
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Clean Diet Greek Meatballs

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Recipe adapted from:
Karin Adoni

$0.00 Cooking Fee
Serving Size: 4 ounces

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs are made with ground turkey with a touch of mint and parsley for a Greek inspired meal! Note: For 7-10 servings you will need 2 large skillets.

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Instructions
In a large bowl, add the ground turkey, beaten egg, salt, pepper, red pepper flakes, and almond flour.
Add the onion, garlic, mint, and parsley to a food processor and chop until finely chopped. Or if you don't have a food processor, finely mince these ingredients.
Add the finely minced onion, garlic, and herbs to the meat mixture and stir very well to combine.
Using your hands, or a 1 1⁄2 inch cookie scoop (my preferred method), roll or scoop the meat into meatballs and place on a cookie sheet.
Preheat a large, deep skillet or soup pot on medium heat. Add the oil and allow to melt.
Add the meatballs to the pot or skillet and brown for about 2 minutes on each side. Then remove and set aside on a plate.
Add the tomatoes and 1 1⁄2 cups water with salt and red pepper flakes, and whisk to combine.
Add the meatballs to the sauce, reduce to a simmer, and cook for about 45 minutes.
After 20 minutes of simmering, add the chopped mint to the sauce and give it a stir.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound 85% lean ground turkey organic
2 egg beaten
2/3 cup almond flour
2/3 cup mint leaves, finely chopped
2/3 cup Italian parsley finely chopped
5 clove garlic minced
1 1/3 onion minced
1/3 teaspoon crushed red pepper
2 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper freshly ground
2 tablespoon avocado oil
For the Sauce:
7 tomato large, diced
3 1/3 cup water
1 teaspoon Kosher salt
1/3 teaspoon crushed red pepper
2 tablespoon fresh mint chopped

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

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through, or heat on the stove top over medium heat until heated through.

Nutrition
Calories: 235kcal | Carbohydrates: 8g | Protein: 31g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 899mg | Potassium: 628mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1341IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg

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Yakitori Chicken
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Yakitori Chicken

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Recipe adapted from:
An Le

(7 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 skewer

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Nut Free Paleo Refined Sugar Free
Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

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Instructions
In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
Bring to a simmer and cook for 5 minutes. Let cool down
Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
Marinate for at least 15 minutes.
Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
Garnish with thinly sliced green onions.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive15

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 each 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 cup tamari sauce or dark soy sauce
1/2 cup mirin
3 tablespoon dry sherry or sake, optional
2 tablespoon maple syrup
6 clove garlic grated or smashed
1 teaspoon fresh ginger
2 tablespoon green onion for garnish

Cooking Tools Required
Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Sharp Knives, Tongs

Reheating/Serving Instructions
Microwave on power level 5 for 1 minute. Flip and add another minute

Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Sauteed Spinach with Garlic
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Sauteed Spinach with Garlic

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/3 cup cooked

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A delicious and nutritious side dish that pairs great with chicken, beef, or fish.

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Instructions
Heat a large sauté pan(s) or wok over medium-high heat. Add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Note: It may be necessary to use 2 pans or cook in batches if larger servings are requested.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra virgin olive oil
4 clove garlic thinly sliced
3 pound fresh spinach rinsed and spun dry
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Non stick saute pan, Salad spinner, Sharp Knives, Tongs

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

Nutrition
Calories: 70kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 340mg | Potassium: 766mg | Fiber: 3g | Sugar: 1g | Vitamin A: 12761IU | Vitamin C: 39mg | Calcium: 138mg | Iron: 4mg

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Mediterranean Garlic Herb Cauliflower Rice
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Mediterranean Garlic Herb Cauliflower Rice

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Recipe adapted from:
COOKIE+kate

(8 customer reviews)

$0.00 Cooking Fee
Serving Size: 3/4 cup

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Oil Free Paleo Refined Sugar Free Vegan Vegetarian Whole 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 riced cauliflower slightly defrosted
pinch crushed red pepper omit if sensitive to spice
1 teaspoon Kosher salt or fine sea salt
¼ teaspoon freshly 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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Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli
$0.00 Cooking Fee
Up to 10 servings
Keto Fried Low Carb GF Zucchini Fritters with Lemon Aioli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 fritters

Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegetarian
These low carb zucchini fritters are made with two cheeses and garlic to make them extra flavorful. Serve as a side dish at dinner or topped with an egg for breakfast, These fritters are versatile and freezer-friendly!

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Instructions
In a large colander, toss the shredded zucchini and salt; set aside in sink to drain (or over a bowl) for 10 minutes.
Meanwhile, make the sauce by whisking together all the sauce ingredients; set aside.
In another bowl, whisk together the eggs, cheeses, garlic, green onions, and ground pepper. Stir in the almond flour. Squeeze as much moisture from the zucchini by pressing it against the colander and squeezing between your hands.
Add zucchini to the bowl with the egg mixture. Mix well to combine.
Heat a large skillet over medium heat. Add some oil, then using a ¼ cup measuring cup or large spoon, drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested. Cook 2-3 minutes per side until golden and cooked through. Transfer to a plate. Finish with remaining batter. Note: These can also be baked at 400 degrees, 15 minutes, turn halfway through baking time.
Meanwhile make the sauce by whisking together all the sauce ingredients, including the mayo, lemon zest, lemon juice, garlic and salt in a small bowl. Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini medium, shredded (large holes on box grater)
2 teaspoon Kosher salt
4 each egg large
½ cup feta cheese crumbled
½ cup mozzarella cheese shredded
4 clove garlic minced
4 stalk green onion finely chopped
1/2 teaspoon freshly ground black pepper
½ cup almond flour
2 tablespoon avocado oil plus more for frying larger quantities
For the sauce:
1 cup mayonnaise
1 clove garlic pushed through a garlic press or smashed then minced
1 each lemon zested
1 tablespoon fresh lemon juice or more to taste

Cooking Tools Required
Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Reheating/Serving Instructions
Warm in the oven at 350 degrees for 10-15 minutes or until heated through. To store refrigerate in an airtight container for up to 5 days, or freeze tightly wrapped for up to 3 months.

Nutrition
Calories: 291kcal | Carbohydrates: 6g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 86mg | Sodium: 761mg | Potassium: 300mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 1mg

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Roasted Brussels Sprouts with Pancetta and Balsamic Reduction
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Roasted Brussels Sprouts with Pancetta and Balsamic Reduction

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4.5 ounces

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free
This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

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Instructions
Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

Notes
Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
6 ounces pancetta (or thick sliced bacon), ¼ inch dice
¼ cup extra virgin olive oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper
For the balsamic reduction:
½ cup balsamic vinegar
1 teaspoon maple syrup optional

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Spatula

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

Nutrition
Calories: 181kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 609mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 862IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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Roast Beef Tenderloin with Red Wine Sauce
$0.00 Cooking Fee
Up to 10 servings
Roast Beef Tenderloin with Red Wine Sauce

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Recipe adapted from:
Jenn Segal - Once upon a chef

(18 customer reviews)

$0.00 Cooking Fee
Serving Size: 6.5 oz

Dairy Free Egg Free Lower Carb Paleo
This beef tenderloin with red wine sauce is a true show-stopper. Perfect for any special occasion!

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Instructions
Let the beef stand at room temperature for 30 minutes before roasting. Set an oven rack in the middle position and preheat the oven to 400°F.
Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, ¼ teaspoon of the salt, pepper, and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
Season the beef all over with remaining 2 teaspoons salt and pepper. Heat the oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down, and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until an instant-read thermometer inserted into the center of the meat registers 120°F-125° for medium-rare, about 15 minutes, or until done to your liking (115°F-120°F for rare, 130°F-135°F for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a teaspoonful at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)
Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminum foil, for 10 to 15 minutes. Place a dish towel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the 1/4 cup of beef broth. Bring the broth to a boil, using a wooden spoon to scrape the fond, or brown bits, from the bottom of the pan. Add the flavorful broth to the red wine sauce, and then bring the sauce to a simmer.
Carve the tenderloin into 1/3-inch-thick slices. Serve the beef, passing the red wine sauce at the table.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon European style unsalted butter divided
3 shallot ½ cup finely chopped from 2-3 large shallots
1 ¼ cup Cabernet Sauvignon
3 cup beef broth
6 sprig fresh thyme
2 ¼ teaspoon Kosher salt divided
⅙ teaspoon freshly ground black pepper
1 teaspoon granulated sugar
2 tablespoon all-purpose flour
4 pound center-cut Prime beef tenderloin roast
1 teaspoon freshly ground black pepper
2 tablespoon avocado oil or any high heat cooking oil you prefer
For deglazing the pan:
¼ cup beef broth

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Roasting Pan, Saucepan, Sharp Knives

Nutrition
Calories: 501kcal | Carbohydrates: 3g | Protein: 26g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 119mg | Sodium: 417mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 4mg

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Carrot Ginger Soup with Hazelnut Sage Gremolata
$0.00 Cooking Fee
Up to 10 servings
Carrot Ginger Soup with Hazelnut Sage Gremolata

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Recipe adapted from:
Syd Bailey

(7 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Paleo Reduced Fat Vegan Vegetarian
Enjoy this delicious carrot soup with a touch of ginger and gremolata.

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

Instructions
For the Soup
Pour coconut oil into large saucepan. Add onions over med low heat and sweat until translucent. Add in carrots and ginger and cook for an additional 5 minutes. Add remaining ingredients and simmer over low heat for 25 minutes or until carrots are fork tender. Meanwhile make the gremolata. Place the soup into blender and puree until smooth. Adjust seasonings to taste.
For the Gremolata
Place all ingredients into food processor and pulse until it reaches a chunky pesto like consistency

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the Soup
4 pound carrot peeled and chopped or peeled mini carrots chopped
1 1/2 cup red onion chopped
1/4 cup coconut oil
2 tablespoon fresh ginger minced
1/4 cup honey leave out for vegan
1 teaspoon ground nutmeg
1 tablespoon sherry vinegar or apple cider vinegar
8 cup cashew milk
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
For the Gremolata
1/2 cup hazelnuts chopped and toasted
1/2 cup sage
1/4 cup extra virgin olive oil
1 tablespoon honey leave out for vegan
2 dash sherry vinegar
1 cup Italian parsley

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in saucepan over medium low heat until warmed through

Nutrition
Calories: 235kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 6g | Sodium: 146mg | Potassium: 465mg | Fiber: 4g | Sugar: 15g | Vitamin A: 19184IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 1mg

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Turkey Fritters
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Turkey Fritters

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 5 ounces

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

Turkey Fritters quantity

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Ingredients Scale

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

Instructions
In a large mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
Add the coconut oil to a large skillet set over medium-high heat.
Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
Garnish with remaining green onions and chopped avocado (optional).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each zucchini grated
3 pound 85% lean ground turkey or lean ground beef/chicken
3 teaspoon sea salt
6 tablespoon coconut flour or almond flour
12 stalk green onion sliced
3 each egg
1/2 teaspoon cayenne pepper
2 teaspoon freshly ground black pepper freshly ground
3 tablespoon coconut oil
2 each avocado chopped, optional

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

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

Nutrition
Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

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Turmeric Roasted Chicken with Golden Beets and Leeks
$0.00 Cooking Fee
FSA/HSA eligible when qualified
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

FSA/HSA eligible when qualified Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 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.

Turmeric Roasted Chicken with Golden Beets and Leeks quantity

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

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 freshly ground black pepper
1/2 cup fresh lemon juice freshly squeezed
4 tablespoon extra virgin olive oil
3 pound 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

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