Skip to content

How it works
Gifts
Sign up
Log in

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

How it works
Gifts
Sign up
Log in

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!

Show more

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.

Show more

All Dishes
Re-order
My Favorites

All Dishes

Showing 1–1 of 100 results

Active filters

Keto
Paleo

Dietary filters No filter

Diabetes Friendly

Select an appointment to add dishes to here

Add future appointments here

Trending entrees (Keto, Paleo)

Add to my favorites

Low Carb Shrimp and Sausage Paleo Skillet
$0.00 Cooking Fee
Up to 10 servings
Low Carb Shrimp and Sausage Paleo Skillet

Add to my favorites

Recipe adapted from:
Paleo Newbie

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Paleo Refined Sugar Free Soy Free
This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.
https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

Low Carb Shrimp and Sausage Paleo Skillet quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
Add sausage and zucchini cooking another 2 minutes.
Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
Pour chicken stock into pan and mix through to moisten everything.
Add salt, ground pepper, and red pepper flakes to taste.
Remove from heat and garnish with parsley.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
15 ounce pre-cooked smoked sausage chopped
2 cup red bell pepper diced
2 cup green bell pepper diced
1 yellow onion large, diced
2/3 cup chicken stock
2 zucchini large, chopped
5 clove garlic chopped
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
1 Pinch crushed red pepper
5 teaspoon Old Bay Seasoning
4 tablespoon extra virgin olive oil or coconut oil for sautéing
2 tablespoon Italian parsley chopped

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: 294kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1149mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 93mg | 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

Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice
$0.00 Cooking Fee
6 servings
Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounces

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum 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 delicious salmon rests on a bed of Swiss chard-bell pepper cauliflower rice.

Pan Roasted Salmon with Swiss Chard-Bell Pepper Cauliflower Rice 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 the salmon with salt and pepper. Heat the oil in a large skillet over medium-high heat. When hot, add the salmon and cook 2-3 minutes per side, depending on thickness of filets.
While the salmon cooks, prepare the cauliflower rice by heating the oil in a large skillet over medium-high heat. When hot add the garlic and cook for 30 seconds. Immediately add the Swiss chard and red bell pepper. Cook, stirring often, just until the Swiss chard is bright green and soft, about 2 minutes. Turn the heat to high and add the frozen riced cauliflower, and cook for several minutes until heated through. Season with salt and pepper.
Plate cauliflower rice and top with salmon fillet.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the salmon:
1½ pound salmon fillet 6 filets
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon avocado oil
For the cauliflower rice:
2 tablespoon avocado oil
2 clove garlic chopped
1 bunch Swiss chard small green, stems removed, leaves thinly sliced
30 ounce frozen cauliflower rice
1 red bell pepper small dice
1 teaspoon Kosher salt more or less to taste
⅓ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

Reheating/Serving Instructions
Heat a large sauté pan over medium heat and add the salmon. When heated through half-way, add the cauliflower rice along side the salmon. Cook until both are heated through.

Nutrition
Calories: 241kcal | Carbohydrates: 4g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 933mg | Potassium: 795mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3726IU | Vitamin C: 41mg | Calcium: 44mg | 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

Clean Diet Greek Meatballs
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Greek Meatballs

Add to my favorites

Recipe adapted from:
Karin Adoni

$0.00 Cooking Fee
Serving Size: 4 ounces

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.

Clean Diet Greek Meatballs 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
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

*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

Salmon with Lemon and Thyme
$0.00 Cooking Fee
Up to 10 servings
Salmon with Lemon and Thyme

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6.4 oz pre-cook / 4.8 oz post-cook

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb 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.

Salmon with Lemon and Thyme 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
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 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

*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

Cooked Shrimp
$0.00 Cooking Fee
Up to 10 servings
Cooked Shrimp

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 1/2 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

Cooked Shrimp 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
In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
1 tablespoon Kosher salt

Cooking Tools Required
8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

Nutrition
Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | 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

Clean Diet Sweet and Sour Chicken
$0.00 Cooking Fee
8 servings
Clean Diet Sweet and Sour Chicken

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 chicken thigh

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

Clean Diet Sweet and Sour Chicken 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
Preheat oven to 350 degrees F.
Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

Ingredients
1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
5 clove garlic crushed
2 tablespoon avocado oil
1 teaspoon paprika more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1½ teaspoon Kosher salt more or less to taste
2 teaspoon honey
1 tablespoon rice vinegar
1 orange juiced
1 teaspoon crushed red pepper more or less to taste
1 orange sliced
1 red onion large, cut lengthwise into wide strips

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

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

Nutrition
Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | 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

Grilled White Fish with Mango Jalapeño Slaw
$0.00 Cooking Fee
Up to 10 servings
Grilled White Fish with Mango Jalapeño Slaw

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

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. This grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.

Grilled White Fish with Mango Jalapeño Slaw 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
Preheat a grill to medium high heat.
In a small bowl, add salt, smoked paprika, ground cumin, and garlic powder. Toss to combine.
Rub spice blend on one side of each fish filet.
In a medium bowl, add mango, Napa cabbage, jalapeño, fresh cilantro, and green onion.
In a small bowl, add garlic, lime juice, white balsamic vinegar, avocado oil, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Whisk until combined.
Pour the dressing over the slaw, toss to combine, and set aside.
Before putting the fish on the grill, brush with avocado oil.
Place fish on the grill and grill each side for 3-4 min. or until fish releases from the grill.
Serve fish with mango jalapeño slaw.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cod fillet
3/4 teaspoon Kosher salt more or less to taste, or preference
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
4 tablespoon avocado oil
Mango Jalapeño Coleslaw:
2 mango peeled, seeded, and diced
4 cup Napa cabbage thinly sliced
2 jalapeno pepper seeds removed, finely chopped
1/2 cup fresh cilantro chopped
3 stalk green onion sliced
For the dressing:
2 clove garlic finely chopped
1 lime juiced
2 tablespoon white balsamic vinegar
5 tablespoon avocado oil
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon ground cumin
3/4 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat a large saute pan with a bit of oil over medium heat. Add fish and cook until heated through.

Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | 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

Turkey Fritters
$0.00 Cooking Fee
Up to 10 servings
Turkey Fritters

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 5 ounces

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

Turkey Fritters quantity

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
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 Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 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 egg
1/2 teaspoon cayenne pepper
2 teaspoon freshly ground black pepper freshly ground
3 tablespoon coconut oil
2 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

*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

Trending other dishes (Keto, Paleo)

Add to my favorites

Keto Low Carb GF Zucchini Fritters with Lemon Aioli
$0.00 Cooking Fee
Up to 10 servings
Keto Low Carb GF Zucchini Fritters with Lemon Aioli

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2 fritters

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

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

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

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

Nutrition
Calories: 298kcal | Carbohydrates: 8g | Protein: 8g | Fat: 27g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1227mg | Potassium: 383mg | Fiber: 2g | Sugar: 4g | Vitamin A: 466IU | Vitamin C: 29mg | Calcium: 118mg | 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

Primavera Egg Muffins
$0.00 Cooking Fee
12 servings
Primavera Egg Muffins

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 muffin

Dairy Free Diabetes Friendly Gluten Free 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. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

Primavera Egg Muffins 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. 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

*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

Steamed Broccoli
$0.00 Cooking Fee
Up to 10 servings
Steamed Broccoli

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

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

Steamed Broccoli 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
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

*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

Sauteed Spinach with Garlic
$0.00 Cooking Fee
Up to 10 servings
Sauteed Spinach with Garlic

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb 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.

Sauteed Spinach with Garlic 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
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

*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

Tapenade Olive Spread
$0.00 Cooking Fee
Up to 10 servings
Tapenade Olive Spread

Add to my favorites

$0.00 Cooking Fee
Serving Size: 3 tablespoons

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic. Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

Tapenade Olive Spread 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
Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pitted Kalamata olive
2 tablespoon capers
3 filets canned anchovy fillets 3 filets only from single tin
1 lemon juiced
2 clove garlic roughly chopped
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Optional for serving:
baguette sliced
Gluten-free crackers for gluten-free option
assorted vegetables for low-carb option

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | 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

Clean Diet Herby Cauliflower Steaks with Crispy Shallots
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Herby Cauliflower Steaks with Crispy Shallots

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 ounces

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

Clean Diet Herby Cauliflower Steaks with Crispy Shallots 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 people

Instructions
Preheat the oven to 450° F. Remove leaves and stem from the cauliflower head. Using a large knife, cut the head of cauliflower into even slices, about 1/2 to 1 inch thick. Place on a baking sheet. (Note: at the edges, your slices may not hold together as there is no inner stem in this part. I just put the smaller piece on the baking sheet and cook them with the large pieces).
Mince garlic and herbs, and place in a small bowl. Add oil and salt; stir. Use a brush to spread mixture over cauliflower steaks. Sprinkle each piece with pepper to taste (I’m not big on pepper— I know crazy- so I take it easy here).
Place the baking pan in the oven and bake until cauliflower is tender and the edges begin to brown, about 20 minutes.
While the cauliflower cooks, free the shallots: peel the outer paper from the shallots and slice off the rooty end and discard. Use a shard knife to cut the shallot into thin slices. In a skillet, heat avocado oil. Once oil sizzles, add shallot slices and cook for several minutes, until they turn golden to medium brown. Use a slotted spoon to remove them from the oil and set on a dish. Discard excess oil.
Remove cauliflower from the oven, and season with salt and nutritional yeast (or shred on a bit of parmesan if you prefer). Top with fried shallots and serve hot

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 pound cauliflower for 10 servings 2 large heads or 3 medium ones
For the roasting mixture:
5 clove garlic
3 teaspoon fresh thyme
2 teaspoon fresh rosemary
2 teaspoon fresh sage
10 tablespoon avocado oil
1 teaspoon Kosher salt more or less to taste
For sprinkling:
½ teaspoon freshly ground black pepper more or less to taste
5 tablespoon nutritional yeast or, if you prefer, parmesan
For crispy shallots:
5 shallot thinly sliced
8 tablespoon avocado oil

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

Reheating/Serving Instructions
Heat cauliflower in a 350 degree oven for 20 minutes or until heated through.

Nutrition
Calories: 295kcal | Carbohydrates: 13g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Sodium: 289mg | Potassium: 672mg | Fiber: 5g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 90mg | Calcium: 53mg | Iron: 1mg

*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

Oven Roasted Broccoli And Butternut Squash
$0.00 Cooking Fee
Up to 10 servings
Oven Roasted Broccoli And Butternut Squash

Add to my favorites

(1 customer review)

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

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.

Oven Roasted Broccoli And Butternut Squash 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
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

*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

Paleo Egg Drop Soup
$0.00 Cooking Fee
Up to 10 servings
Paleo Egg Drop Soup

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

Paleo Egg Drop Soup 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 people

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat in the microwave on full power to desired temperature.

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | 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

Oven Roasted Broccoli And Butternut Squash
$0.00 Cooking Fee
Up to 10 servings
Oven Roasted Broccoli And Butternut Squash

Add to my favorites

(1 customer review)

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

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.

Oven Roasted Broccoli And Butternut Squash 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
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

*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

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Quick start clips
Safety
Become an affiliate
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace

Eat

How it works
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2023 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

Balanced Complete Meals (9)
Bulk Protein (6)
Camping and Local Travel (8)
Comfort (45)
Everyday Food (71)
Family Meals and Desserts (13)
Freezer Meals (24)
School Lunches (2)
Toddler Friendly (9)
Wallet Friendly (21)
Kid Friendly (28)

Cuisines

American (79)
Caribbean (1)
Chinese (3)
Eastern European (1)
Ethiopian (1)
French (5)
Indian (7)
Italian (18)
Japanese (1)
Mediterranean (24)
Mexican (5)
Spanish (4)
Thai (3)

Diets

AIP Diet (1)
Brain Food (16)
Dairy Free (85)
Diabetes Friendly (68)
Egg Free (78)
Gluten Free (99)
Heart Healthy (36)
Keto (100)
Low FODMAP (11)
Lower Carb (91)
Nut Free (67)
Oil Free (6)
Paleo (100)
Postpartum (25)
Pregnancy (13)
Reduced Fat (23)
Refined Sugar Free (88)
Soy Free (83)
Vegan (24)
Vegetarian (31)
Whole 30 (65)

Special Occasion

Christmas (4)
Easter (7)
Halloween (2)
Hanukkah (3)
Other Occasion (9)
Passover (6)
Rosh Hashanah (8)
Super Bowl (6)
Thanksgiving (6)
Valentines Day (8)

Course

Appetizer (16)
Breakfast (6)
Dessert (1)
Dressing and Sauces (4)
Drinks (1)
Main Dish (66)
Salad (3)
Side Dish (21)
Snack (11)
Soup (3)

Main Ingredient

Beef (10)
Bread/Dough (1)
Broth (4)
Cheese (3)
Dairy (2)
Eggs (11)
Fish (9)
Fruits (6)
Nuts (6)
Pork (1)
Poultry (40)
Seafood (1)
Vegetables (61)

Cooking Method

Baking (30)
Boiling (8)
Braising (3)
Broiling (4)
Chopping (11)
Frying (4)
Grilling (9)
Poaching (4)
Pressure Cooking (1)
Roasting (8)
Sautéing (32)
Searing (6)
Simmering (6)
Steaming (2)
Stir-frying (3)

Recipe Author

An Le (1)
Cookie and Kate (1)
Jen Stone (2)
Karin Adoni Ben-David (29)
Mayumi Tavalero (29)
Once Upon A Chef (1)
Syd Bailey (2)

Available Coupon

X

Close

×

When do you want to book this service?

It looks like you have at least one appointment reserved. Select from an upcoming appointment or create a new booking to choose a different time or chef.

Choose your upcoming reserved appointment

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Loading recommendations...

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok