All Dishes

Recipe index No filter Dairy Free Diabetes Friendly Gluten Free Keto Low FODMAP Paleo Vegan Vegetarian

Trending dishes (Dairy Free, Low FODMAP)

Add to my favorites

Nutty Protein Power Bars
$0.00 Cooking Fee
FSA/HSA eligible when qualified
16 servings
Nutty Protein Power Bars

Add to my favorites

Recipe adapted from:
Brien Shamp

$0.00 Cooking Fee
Serving Size: 1 square

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 Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

Nutty Protein Power Bars quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1¼ cup walnuts lightly toasted
1 cup pecans lightly toasted
⅓ cup ground flax seeds
¾ teaspoon ground cinnamon
6 ounce pitted Medjool date 7 dates
⅓ cup dried unsweetened cherries or unsweetened dried blueberries
⅓ cup dried apricot
½ teaspoon pure vanilla extract
½ tablespoon honey
2 ¼ ounce protein powder about 60 grams of protein powder
4 tablespoon water add 1 more tablespoon as needed

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | 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

Try something new (Dairy Free, Low FODMAP)

See all

Add to my favorites

Grilled Salmon Kebabs
$0.00 Cooking Fee
Up to 10 servings
Grilled Salmon Kebabs

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 5 ounces

Brain Food Dairy Free Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Paleo 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. These delicious kebabs pair well with any of Karin's side dishes. They also make great appetizers!

Grilled Salmon Kebabs quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Soak the skewers for an hour (start with this step when you start prepping the meal)
Heat the grill on medium heat and rub with oil.
Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl; set aside.
Beginning and ending with salmon, thread salmon and folded lemon slices onto pairs of parallel skewers (2 skewers per serving). You should have 2 lemon slices and 3-4 pieces salmon per skewer.
Brush the salmon lightly with avocado oil and season with Kosher salt, then the reserved spice mixture.
Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the grill:
2 tablespoon avocado oil
For the spice rub:
4 tablespoon fresh oregano chopped
4 teaspoon sesame seeds
2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
For assembly:
3 pound salmon fillet skinless, cut into 2-inch pieces
4 lemon very thinly sliced into rounds (10 slices per lemon)
40 8-inch bamboo skewer double skewered, 2 skewers per serving
4 tablespoon avocado oil
2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat kababs in a 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 292kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 529mg | Potassium: 765mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 23mg | Calcium: 72mg | 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?

Yes

No
Add to my favorites

Shrimp Sauté in Garlic Tomato Sauce
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Shrimp Sauté in Garlic Tomato Sauce

Add to my favorites

Recipe adapted from:
Brien Shamp

$0.00 Cooking Fee
Serving Size: 3 oz shrimp and 3 oz sauce

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 Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
This flavorful shrimp sauté is perfect for a satisfying meal, seat down or on the go! Juicy colossal shrimp are simmered in a light garlic-tomato sauce with a hint of lemon and clam juice, creating a zesty and deliciously fresh taste. Ideal for weeknights, this dish brings rich, Italian-inspired flavors to your table without the fuss. Enjoy it with spaghetti squash for a light, protein-packed dinner, or serve over rice or pasta.
https://brienshamp.com/

Shrimp Sauté in Garlic Tomato Sauce quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://brienshamp.com/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 4

Instructions
In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened, and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes).
Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently).
Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they begin to turn pink on the other side (1 to 2 more min.)
Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until done.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
3 each scallion finely chopped
4 clove garlic sliced thin
6 each tomato chopped
¼ cup low sodium clam juice
2 tablespoon fresh lemon juice fresh squeezed
1½ pound raw shrimp, 16-20 size, peeled and deveined or raw Colossal shrimp
1 dash Kosher salt
1 dash freshly ground black pepper

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 267mg | Potassium: 488mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 117mg | 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
Add to my favorites

Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP
$0.00 Cooking Fee
FSA/HSA eligible when qualified
6 servings
Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Low FODMAP Nut Free Refined Sugar Free Soy Free
If you've never tried a pot roast cooked in a pressure cooker you're in for something special! Unlike traditionally cooked pot roast, this roast will always come out juicy and tender, never dry. Plus, the root vegetables are cooked in the meat juices for maximum flavor.

Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Season roast with Kosher salt and freshly ground pepper.
Place a large pot over medium-high heat and when hot, add the oil. Place the roast in the pot and brown on both sides. This should take about 8 minutes. Alternately, if you have a pressure cooker with a saute or browning mode you can use that to brown the roast.
Transfer beef to pressure cooker. Add beef stock (or water) and herbs,. Cover and cook on high pressure for 40 minutes. Quick pressure release.
Remove roast and allow to rest, covered in foil, for 10-15 minutes. Meanwhile, place root vegetables in the pressure cooker with the remaining liquid, and cook on high pressure for 5 minutes. Slice pot roast or break it up into chunks. Serve with vegetables and any remaining juices.

Cook Times

Active Prep5

Hands-On Cook8

Hands-Off Cook55

Passive0

Total Time1 hour 8 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 tablespoon avocado oil or your favorite high-heat cooking oil
3 ½ pound beef chuck roast
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup beef stock or water
1 teaspoon dry thyme
1 bay leaf
4 each red potato or other variety, large, cut into 1 1/2 inch pieces
2 each carrot large, cut into 1 1/2 inch lengths
1 each parsnip large, cut into 1 1/2 inch pieces

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Place pot roast in a pan with some of it's juices. Cover and place over medium heat until heated through.

Nutrition
Calories: 630kcal | Carbohydrates: 30g | Protein: 55g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 723mg | Potassium: 1764mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3449IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 7mg

*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
Add to my favorites

Baked Balsamic Glazed Chicken-Low FODMAP
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Baked Balsamic Glazed Chicken-Low FODMAP

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 bone-in thigh

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 Keto Low FODMAP Lower Carb Nut Free Paleo
Balsamic vinegar adds a tangy-sweet taste to this baked chicken. This recipes uses bone-in chicken thighs, but feel free to mix up the parts to your preference.

Baked Balsamic Glazed Chicken-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the Marinade:
2 tablespoon avocado oil
5 tablespoon balsamic vinegar more to taste
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 413kcal | Carbohydrates: 2g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 21mg | 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
Add to my favorites

Sukiyaki-Low FODMAP
$0.00 Cooking Fee
8 servings
Sukiyaki-Low FODMAP

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Gluten Free Low FODMAP Lower Carb
This classic Japanese dish consists of noodles, beef, tofu, and vegetables simmered in an umami rich broth. Add a side of white rice for a traditional meal.

Sukiyaki-Low FODMAP quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Start by making the konbu stock. Boil 1 ½ cups water; add the kelp piece, then turn off heat and let stand for 20 minutes.
Meanwhile prepare meat, vegetables, noodles and tofu for cooking.
Heat a large sauté pan to medium-high. Add oil and sauté meat until cooked to medium-rare. Remove meat and reserve.
Add half the reserved konbu stock to the unwashed pan, along with the soy sauce and mirin. Bring to a boil.
Add the tofu, shirataki noodles, and bok choy. Bring to a boil again and add reserved beef and spinach. Drop in eggs (without stirring) if using, and cook until semi-firm, about 5 minutes.
Taste broth and add additional konbu stock if desired for less salty broth.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon avocado oil
1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
3 head bok choy cut crosswise into 1 ½ inch strips
1 bunch fresh spinach cut into 2 inch lengths
Optional:
4 egg
COOKING BROTH (Konbu Stock)
1 6-inch piece kelp or nori available at Asian market
1 ½ cup water
1 cup gluten free soy sauce
1 cup mirin

Cooking Tools Required
12-inch skillet

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 308kcal | Carbohydrates: 24g | Protein: 35g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 2202mg | Potassium: 1501mg | Fiber: 4g | Sugar: 12g | Vitamin A: 18179IU | Vitamin C: 154mg | Calcium: 434mg | Iron: 7mg

*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

Active filters

Trending dishes (Dairy Free, Low FODMAP)

Nutty Protein Power Bars

Nutty Protein Power Bars

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Try something new (Dairy Free, Low FODMAP)

Grilled Salmon Kebabs

Grilled Salmon Kebabs

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the grill:

For the spice rub:

For assembly:

Cooking Tools Required

Nutrition

Shrimp Sauté in Garlic Tomato Sauce

Shrimp Sauté in Garlic Tomato Sauce

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

Pressure Cooker Pot Roast with Root Vegetables-Low FODMAP

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Baked Balsamic Glazed Chicken-Low FODMAP

Baked Balsamic Glazed Chicken-Low FODMAP

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

For the Marinade:

Cooking Tools Required

Nutrition

Sukiyaki-Low FODMAP

Sukiyaki-Low FODMAP

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Optional:

COOKING BROTH (Konbu Stock)

Cooking Tools Required

Nutrition