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  Classic Roasted Green Beans

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  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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 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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  Adjust the ingredients measurement scale here by changing this number. 10

  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 Prep5

  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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  Spaghetti Squash with Meat Ragu

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  Up to 10 servings
  
  

  Spaghetti Squash with Meat Ragu

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  Recipe adapted from: Skinny Taste

  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash

  Diabetes FriendlyEgg FreeGluten FreeLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeSoy FreeWhole 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 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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  Oven Roasted Broccoli And Butternut Squash

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  Up to 10 servings
  
  

  Oven Roasted Broccoli And Butternut Squash

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  (1 customer review)

  $0.00 Cooking Fee

  Serving Size: about 1 1/2 cups

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 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 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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  Primavera Egg Muffins

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  12 servings
  
  

  Primavera Egg Muffins

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 1 muffin

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

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  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

  • 9 egg large organic, beaten
  • 10 ounce frozen spinach defrosted and squeezed of excess liquid
  • 1 tomato chopped
  • 2 tablespoon avocado oil
  • 1 red onion small, chopped
  • 1 teaspoon baking powder
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon 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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  12

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  Steamed Broccoli

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  Up to 10 servings
  
  

  Steamed Broccoli

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 1 cup

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

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

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

  Instructions

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

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook7

  Passive0

  Total Time17 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Oven Baked Salmon with Mango Avocado Salsa

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  Up to 10 servings
  
  

  Oven Baked Salmon with Mango Avocado Salsa

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  Recipe adapted from: Mayumi Tavalero

  (2 customer reviews)

  $0.00 Cooking Fee

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

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

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

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook15

  Passive0

  Total Time30 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Mango Salsa

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Clean Diet Greek Meatballs

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  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

  Dairy FreeDiabetes FriendlyGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 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 Prep10

  Hands-On Cook15

  Hands-Off Cook40

  Passive0

  Total Time1 hour 5 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 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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  Mediterranean Garlic Herb Cauliflower Rice

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  Up to 10 servings
  
  

  Mediterranean Garlic Herb Cauliflower Rice

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  Recipe adapted from: COOKIE+kate

  (3 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 3/4 cup

  Dairy FreeDiabetes FriendlyGluten FreeHeart HealthyKetoLower CarbOil FreePaleoRefined Sugar FreeVeganVegetarianWhole 30

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

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Creamy Zucchini Soup with Walnuts and Dill

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  Up to 10 servings
  
  

  Creamy Zucchini Soup with Walnuts and Dill

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  Recipe adapted from: Jennifer Segal - Once Upon a Chef

  (3 customer reviews)

  $0.00 Cooking Fee

  Dairy FreeDiabetes FriendlyGluten FreeLower CarbPaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 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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  Adjust the ingredients measurement scale here by changing this number. 10

  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 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 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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  GF Green Clean Diet Minestrone Soup with Kale

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  Up to 10 servings
  
  

  GF Green Clean Diet Minestrone Soup with Kale

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 12 oz

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeHeart HealthyPaleoReduced FatRefined Sugar FreeSoy FreeWhole 30

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

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

  Instructions

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

  Cook Times

  Active Prep20

  Hands-On Cook5

  Hands-Off Cook15

  Passive0

  Total Time40 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Reheat in sauce pot until warm

  Nutrition

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

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  Salmon with Lemon and Thyme

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  Up to 10 servings
  
  

  Salmon with Lemon and Thyme

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

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

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

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

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  Ingredients Scale

  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 Prep15

  Hands-On Cook0

  Hands-Off Cook20

  Passive0

  Total Time35 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Turmeric Roasted Chicken with Golden Beets and Leeks

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  Up to 10 servings
  
  

  Turmeric Roasted Chicken with Golden Beets and Leeks

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 8 ounces

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

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

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  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook50

  Passive0

  Total Time1 hour 5 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Decadent Pork Medallions in Mushroom Sauce

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  Up to 10 servings
  
  

  Decadent Pork Medallions in Mushroom Sauce

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  Recipe adapted from: Jen Stone

  (4 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 5 oz

  Egg FreeGluten FreeNut FreeSoy FreeWhole 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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  Ingredients Scale

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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 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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  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 FreeEgg FreeGluten FreeNut FreePaleoRefined Sugar FreeVeganVegetarianWhole 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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  Ingredients Scale

  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 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.

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  Pulled Tandoori Chicken

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  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

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

  This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Spicy shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

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

  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 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 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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  Oatmeal Coconut Chocolate Chip Energy Bites

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  Up to 10 servings
  
  

  Oatmeal Coconut Chocolate Chip Energy Bites

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 2-3 energy bites

  Dairy FreeEgg FreeGluten FreeOil FreePaleoRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  Delicious Snack Energy Bites for quick and delicious energy

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  Instructions

  Make the Energy Bites:

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

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time15 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

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

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

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  Broiled Sirloin Steak

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  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

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoPostpartumReduced FatRefined Sugar FreeWhole 30

  Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

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  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 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

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  Clean Diet Chicken Fajitas

  $0.00 Cooking Fee
  6 servings
  
  

  Clean Diet Chicken Fajitas

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  Recipe adapted from: Karin Adoni Ben-David

  $0.00 Cooking Fee

  Serving Size: 6 ounces

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbPaleoRefined Sugar FreeSoy FreeWhole 30

  This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.

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  Adjust the ingredients measurement scale here by changing this number. 6

  Instructions

  • In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
  • Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
  • Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
  • Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

  Cook Times

  Active Prep20

  Hands-On Cook15

  Hands-Off Cook0

  Passive0

  Total Time35 minutes

  Recipe Serving Size6

  Ingredients

  Ingredients

  • 1½ pound boneless skinless chicken breast sliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version

  For the marinade:

  • 2 tablespoon lime juice about 1 large lime
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper

  For the fajitas:

  • 2 tablespoon avocado oil
  • 1 white onion large sliced, OR yellow onion
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper or green, seeded and sliced
  • 1 tablespoon fresh cilantro chopped for garnish, optional
  • 1 avocado sliced, for garnish, optional
  • 2 lime quartered, for garnish, optional

  Cooking Tools Required

  Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

  Reheating/Serving Instructions

  Heat fajitas in a sauté pan over medium-high heat until heated through.

  Nutrition

  Calories: 257kcal | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 76mg | Calcium: 34mg | Iron: 1mg

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  6

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  Mexican Cauliflower Rice

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Mexican Cauliflower Rice

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  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 6 oz

  Dairy FreeDiabetes FriendlyEgg FreeGluten FreeKetoLower CarbNut FreePaleoReduced FatRefined Sugar FreeSoy FreeVeganVegetarianWhole 30

  This very low carb Mexican cauliflower rice is a healthy, paleo-friendly, keto-friendly, vegan side dish recipe that is bursting with Mexican flavors! It is the perfect side dish to taco bowls, fajitas, or inside burritos.

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  Instructions

  • Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits like rice. Be careful not to turn it mushy.
  • Heat oil in a large pan and add onions, garlic, and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant, about 2-3 minutes If you don’t like the food too spicy, de-seed the jalapeno.
  • Add the riced cauliflower and cook 3 to 4 minutes until tender.
  • Now add in cumin, paprika, black pepper, salt, tomato sauce. Continue to stir around until the tomato sauce dissolves in the mixture. If the mixture is too dry, add in water by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Remove from heat and stir in the chopped cilantro.
  • Serve hot with garnished cilantro, lime juice, and added salt to taste.

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time25 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
  • 1 tablespoon extra virgin olive oil or avocado oil
  • 1 onion small, finely chopped
  • 5 clove garlic minced
  • 1 jalapeno pepper finely chopped
  • 8 ounce canned tomato sauce
  • 2 teaspoon ground cumin
  • 1 teaspoon Kosher salt or to taste
  • 1 teaspoon paprika or red chilli powder
  • ½ teaspoon ground black pepper
  • 2 tablespoon fresh cilantro chopped

  FOR TOPPING - OPTIONAL

  • 1 lime juiced
  • avocado sliced
  • fresh cilantro
  • 1 jalapeno pepper diced

  Cooking Tools Required

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

  Reheating/Serving Instructions

  Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months. Reheat in a microwave until it's warm all the way through.

  Nutrition

  Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 1mg

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  Vegan Ratatouille

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Vegan Ratatouille

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  (1 customer review)

  $0.00 Cooking Fee

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

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

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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  Cook Tools and Details

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  Ingredients Scale

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

  Instructions

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

  Cook Times

  Active Prep15

  Hands-On Cook10

  Hands-Off Cook10

  Passive0

  Total Time35 minutes

  Recipe Serving Size10 people

  Ingredients

  Ingredients

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

  Cooking Tools Required

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

  Reheating/Serving Instructions

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

  Nutrition

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

  *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?

  • Yes
  • No

  Select One 10 9 8 7 6 5 4 3 2 1

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