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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.
Shop FSA/HSA eligible dishes when qualified

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.

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 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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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.

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 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.

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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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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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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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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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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.

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 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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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.

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 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
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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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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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Turkey Fritters
$0.00 Cooking Fee
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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.

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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 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.

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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.

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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.

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 leek white and light green parts only
2 bunch golden beet with their greens, scrubbed
4 clove garlic minced
4 teaspoon ground turmeric divided
1 tablespoon ground cumin
1 teaspoon coriander
2 teaspoon ground ginger
1 teaspoon granulated garlic
1 teaspoon Kosher salt more or less to taste
0.5 teaspoon 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

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

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Recipe adapted from:
Karin Adoni Ben-David

$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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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat 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. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

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Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 each onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Creamy Zucchini Soup with Walnuts and Dill

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

(8 customer reviews)

$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.

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Dairy Free Diabetes Friendly Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil divided
2 each onion medium, chopped
4 clove garlic quartered
3.5 pound zucchini halved lengthwise and sliced thin
6 cup vegetable broth
1 ½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoon fresh dill or half the quantity dried, plus more for serving
3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
5 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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Precut Veggies for Dipping
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Precut Veggies for Dipping

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Recipe adapted from:
Mayumi Tavalero

(3 customer reviews)

$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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Love to snack on fresh-cut vegetables throughout the day? Let Foodom cooks do the prep for you. All you have to do is supply your favorite dip or enjoy it as is.

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

Cooking Tools Required
Colander, Cutting board, Sharp Knives, Vegetable Peeler

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

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

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Roasted Carrots with Fresh Ginger and Orange
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Up to 10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

$0.00 Cooking Fee
Serving Size: 1/2 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 Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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Instructions
Preheat the oven to 350°F.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 carrot large
5 tablespoon extra virgin olive oil
1 tablespoon fresh ginger grated
1 orange zested
1/2 teaspoon Kosher salt

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
https://family-friends-food.com/roasted-carrots-orange-ginger/

Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg

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Oven Roasted Root Vegetables
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Up to 10 servings
Oven Roasted Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

Dairy Free Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

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

Instructions
Preheat oven to 400 degrees and position oven rack to lower middle.
Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
Vegetables should be cooked through and nicely browned.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
1 pound shallot peeled
12 ounce carrot cut into 2-inch lengths
20 ounce yukon gold potato scrubbed and cut into 4ths
8 ounce parsnip cut into 2-inch lengths
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon fresh rosemary chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat on high power, uncovered in microwave.

Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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Decadent Pork Medallions in Mushroom Sauce
$0.00 Cooking Fee
Up to 10 servings
Decadent Pork Medallions in Mushroom Sauce

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Recipe adapted from:
Jen Stone

(6 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 oz

Egg Free Gluten Free Nut Free Soy Free Whole 30
A whole 30 meal that can be enjoyed no matter your diet. A fantastic dish that brings joy to the palate.
http://Thehealthyfoodie.com

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http://Thehealthyfoodie.com

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Instructions
Slice pork into equal sized medallions, about 1-1/2 in thick
Salt and pepper the pork
Melt a generous amount of ghee in a heavy skillet , set over medium high heat(cast iron is best)
When pan is hot enough, add pork and cook 4 minutes each side until they develop a nice crust. Don’t move them, allow the sear to happen
Remove pork to a plate
Add mushrooms to skillet and cook
Stir often until they become golden brown
Add more ghee if necessary
Once mushrooms are cooked, add fresh herbs and stock
Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)
Cook until thickened about 1 minute
Add pork back into pan, along with any juice on plate
Spoon sauce over pork
Turn off heat and allow pork to sit in sauce 5 minutes, then serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 1/4 pound pork tenderloin
1 1/4 teaspoon Kosher salt
1 1/4 teaspoon freshly ground black pepper
5 tablespoon ghee
20 ounce cremini mushroom sliced
2 1/2 cup chicken stock
2 1/2 tablespoon fresh sage finely chopped
2 1/2 tablespoon fresh thyme finely chopped
2 1/2 tablespoon tapioca starch
2 1/2 tablespoon water

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

Reheating/Serving Instructions
Reheat in microwave at low setting for 3-5 minutes until 165 degrees F

Nutrition
Calories: 288kcal | Carbohydrates: 7g | Protein: 34g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 117mg | Sodium: 457mg | Potassium: 913mg | Fiber: 1g | Sugar: 2g | Vitamin A: 83IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

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Broiled Sirloin Steak
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Broiled Sirloin Steak

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 1/2 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 Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

Broiled Sirloin Steak quantity

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

Instructions
Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
3 teaspoon garlic salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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

* Do you have allergies or special requests?

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