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

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

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

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

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Nutty Protein Power Bars
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
16 servings
Nutty Protein Power Bars

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Recipe adapted from:
Brien Shamp

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 square

FSA/HSA eligible 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!

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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

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Grilled Salmon Kebabs
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Grilled Salmon Kebabs

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.3 out of 5 based on 17 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
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!

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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

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Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP
$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Rated 3.00 out of 5
FSA/HSA eligible
Up to 10 servings
Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 2 reviews.
Serving Size: 7 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

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

Instructions
Prepare the chicken:
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
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.
Make the dressing:
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette. Add the chopped pecans if using.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 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
6 tablespoon balsamic vinegar more to taste
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the dressing:
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
16 ounce strawberry
Optional:
pecans chopped, optional

Cooking Tools Required
Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

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

Nutrition
Calories: 491kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 635mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg

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Shrimp Scampi Linguine-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Shrimp Scampi Linguine-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Low FODMAP Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad for a complete meal.

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Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound gluten free linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 508kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg

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Veggie and Tofu Stir Fry-Low FODMAP
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
FSA/HSA eligible
6 servings
Veggie and Tofu Stir Fry-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 1 1/4 cups

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Lower Carb Nut Free Vegan Vegetarian
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.

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

Instructions
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
Add chives and ginger to pan; adding additional oil if needed and stir-fry 1 minute. Remove from pan; add to bowl with tofu.
Add additional oil to pan; swirl to coat.
Add carrots; stir-fry 3 minutes. Add bok choy and zucchini, stir-fry 3 minutes.
Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the tofu:
14 ounce extra-firm tofu drained
1 tablespoon avocado oil
1/3 teaspoon freshly ground black pepper
1 tablespoon corn starch
For the aromatics:
1 bunch fresh chive chopped 1/4 inch
1 1/2 tablespoon fresh ginger grated
For the vegetables:
1 tablespoon avocado oil
3 carrot large, peeled and julienne-cut
4 head baby bok choy cut into 2 inch lengths
3 zucchini cut into 2 inch lengths about 1/2 inch wide
For the sauce:
1 tablespoon corn starch
3 tablespoon dry sherry or Shaoxing wine
1/3 cup vegetable broth
2 tablespoon gluten free soy sauce more or less to taste or dietary preference
3 tablespoon brown sugar
2 teaspoon sesame oil

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

Reheating/Serving Instructions
Heat in microwave on high power until heated through or stir fry over medium heat.

Nutrition
Calories: 164kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 461mg | Potassium: 492mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5378IU | Vitamin C: 20mg | Calcium: 55mg | Iron: 1mg

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Pistachio Crusted Baked Salmon Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Pistachio Crusted Baked Salmon Low FODMAP

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Recipe adapted from:
Downshiftology by Lisa Bryan

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 oz cooked

FSA/HSA eligible 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 Low FODMAP Lower Carb Refined Sugar Free Soy Free
Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

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

Instructions
Preheat the oven to 375°F (190°C).
Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, oil, and pistachios.
Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3.5 pound salmon fillet
0.5 teaspoon Kosher salt
0.25 teaspoon freshly ground black pepper
2 tablespoon pure maple syrup or honey
2 tablespoon Dijon mustard
1 each lemon zested and juiced
1.5 cup pistachios finely chopped
1 tablespoon extra virgin olive oil

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

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

Nutrition
Calories: 355kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 984mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

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Classic Chicken Cobb Salad-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Classic Chicken Cobb Salad-Low FODMAP

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 9 ounces

Gluten Free Keto Low FODMAP Lower Carb
Everything you'd expect in a classic cobb salad like thick-cut bacon, chicken breast, hard boiled eggs, tomato, avocado, and gorgonzola cheese, all over a crisp romain/baby greens mix.

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

Instructions
Marinate the chicken:
In a mixing bowl, whisk together half paprika, salt, pepper and half the olive oil. Pour over chicken breast, set aside and let the chicken marinate for 5-10 minutes.
Cook the bacon:
Preheat oven at 400 degrees, prepare a sheet pan lined with parchment paper. Add bacon to sheet pan and bake for 12-15 minutes. Crumble or chop and set aside.
Make the hard boiled eggs:
Bring a large pot of water to a boil (large enough toaccommodate all the eggs in a single layer). As soon as the water boils,gently add the eggs. Set a timer for 9 minutes. Bring back to a boil andthen turn down to a simmer.
Meanwhile, set up a bowl of ice water large enough to accommodate all the eggs. When the eggs are done, use a slotted spoon to transfer the eggs to the bowl of ice water. Let the eggs sit until cool, about 10-15 minutes. Drain and refrigerate until ready to use.
Cook the chicken:
In a large skillet over medium heat, add the remaining oil. Add the chicken breast and cook uncovered 5-7 minutes, lightly browning each side. Cook through till no longer pink and temperature reached a minimum of 165 degrees. Set aside to cool.
Prepare all toppings accordingly.
In a large bowl, add mixed greens and chopped romaine lettuce.
Place each topping alongside the next around the bowl.
Whisk together all vinaigrette ingredients and toss well to combine with salad.

Cook Times

Active Prep25

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 slice thick sliced bacon chopped
1 ½ pound boneless skinless chicken breast
4 each egg hard-boiled and quartered
4 cup romaine lettuce chopped
4 cup mixed baby greens
1.5 cup tomato chopped, seeds removed
2 each avocado large, diced
¾ cup gorgonzola cheese or blue cheese crumbled
Marinade:
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil divided (can substitute with avocado oil or any high heat point oil)
Dressing:
1 cup extra virgin olive oil
4 tablespoon red wine vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Salad spinner, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

Nutrition
Calories: 559kcal | Carbohydrates: 7g | Protein: 24g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 901mg | Potassium: 692mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2357IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 2mg

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Chicken Teriyaki-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Chicken Teriyaki-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free
A classic Japanese dish made with grilled chicken thighs, topped with a delicately sweet soy-based sauce. Pair with plain or fried rice and one of our many vegetable side dishes. Chicken can also be cooked in a pan on the cooktop, if a grill is not available.

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

Instructions
Marinate Chicken
Mix marinade ingredients in a large bowl.
Pierce chicken thighs with a fork several times on each side and place in the bowl of marinade.
Teriyaki Sauce
While grill is heating add teriyaki sauce ingredients to a small saucepan and bring to a boil. Turn heat down to low and let simmer until sauce thickens up a bit, about 5 minutes.
When ready to cook, drain chicken, discarding marinade. Grill chicken, turning once until chicken is cooked through. Brush with teriyaki sauce and continue cooking a few minutes more. Plate and serve with additional teriyaki sauce.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Marinade
3/4 cup gluten free soy sauce
1/4 cup sake
1/4 cup mirin sweet cooking wine
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
Teriyaki Sauce
1 1/3 cup gluten free soy sauce
1/2 cup sake
1/2 cup mirin
2 tablespoon ginger juice made by grating 1-inch piece fresh ginger for every tablespoon juice
1 1/2 cup granulated sugar
Chicken
3 pound boneless skinless chicken thigh

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

Reheating/Serving Instructions
Reheat on grill, saute pan or heat covered in the microwave at reduced power.

Nutrition
Calories: 230kcal | Carbohydrates: 12g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1598mg | Potassium: 389mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 33IU | Calcium: 18mg | Iron: 2mg | Phosphorus: 288mg

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Fried Chicken Strips with Veggie Sticks-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Fried Chicken Strips with Veggie Sticks-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 tenders

Gluten Free Low FODMAP Nut Free Soy Free
This is my go-to recipe for tender and delicious chicken strips. They are gluten-free which makes them extra crispy.

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Instructions
Place the chicken tenders in a large bowl. Add the Greek yogurt, hot sauce, and salt. Mix to thoroughly combine.
While the chicken is marinating whisk together the coating ingredients in a medium bowl. Set aside.
Cut carrots and red bell pepper into 4-inch sticks, and heat the oil in a deep saute pan over medium heat.
Dip each chicken tender in the coating and place on a parchment-lined baking sheet. Allow tenders to sit for 10 minutes so coating has a change to moisten.
When oil is hot and you're ready to cook, place as many tenders as will fit in the pan without crowding. Fry for several minutes per side until golden brown and remove to a cooling rack. Continue until all tenders are cooked. Note: Skim oil a couple of times during cooking to keep the oil clear. Serve warm or refrigerate after cooling completely.

Cook Times

Active Prep20

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound chicken breast tender OR chicken breast cut into lengthwise strips
For the marinade:
1 1/2 cup plain Greek yogurt thinned with water if very thick
dash hot sauce such as Tabasco
1 tablespoon Kosher salt
For the coating:
1 ½ cup gluten-free flour Bob's Red Mill 1 to 1 flour recommended
½ cup corn starch
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon freshly ground black pepper
For frying:
3 cup avocado oil for frying
For serving:
3 carrot large, cut into 4-inch sticks
3 red bell pepper cut into 4-inch sticks

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Top Stove, Whisk

Reheating/Serving Instructions
Heat tenders in oven on a parchment lined baking sheet at 350 degrees for 20 minutes or until heated through.

Nutrition
Calories: 884kcal | Carbohydrates: 25g | Protein: 39g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 950mg | Potassium: 765mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4224IU | Vitamin C: 49mg | Calcium: 86mg | Iron: 2mg

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Spinach and Parmesan Stuffed Chicken Breast
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Spinach and Parmesan Stuffed Chicken Breast

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 chicken breast

Egg Free Gluten Free Keto Low FODMAP Lower Carb Nut Free Postpartum Refined Sugar Free Soy Free
These chicken breasts come out tender and juicy, as they are stuffed just under the skin to keep them moist.

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

Instructions
Pre-heat oven to 450 degrees. Pat chicken dry with a paper towel. Remove bone and tenderloin (reserve for another use-makes stuffing under skin easier), but KEEP SKIN INTACT. Season chicken with salt and pepper; set aside.
To a large sauté pan set on medium-high heat, add some of the olive oil. Add the spinach and sauté until wilted. Remove from heat and let cool. Note: You may have to do this in batches for 7-10 servings.
When spinach has cooled squeeze out excess moisture and place in a bowl. Toss with the parmesan or feta cheese and season with salt and pepper to taste.
Divide the spinach mixture into equal portions (depending on number of servings) and stuff under the skin of each chicken breast, being careful to level out the stuffing. Place chicken on a parchment-lined rimmed baking sheet. Rub breasts with additional olive oil, then bake for 25-30 minutes, until chicken is cooked through and the skin is golden brown.
To serve, slice chicken crosswise at an angle to expose stuffing, fanning out when plating.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 bone-in chicken breast skin-on, bone removed. Note; It's important to keep skin intact, as stuffing will go under skin!
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
24 ounce fresh spinach
2 1/2 cup Parmesan cheese grated, or crumbled feta cheese

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Saute pan, Sharp Knives, Tongs

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

Nutrition
Calories: 357kcal | Carbohydrates: 3g | Protein: 49g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1129mg | Potassium: 1073mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6630IU | Vitamin C: 21mg | Calcium: 373mg | Iron: 3mg

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Kale and Lemon Chicken
$0.00 Cooking FeeRated 4.8 out of 5 based on 10 reviews.
Rated 4.78 out of 5
FSA/HSA eligible
Up to 10 servings
Kale and Lemon Chicken

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 48 customer ratings
(10 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 10 reviews.
Serving Size: 5 oz

FSA/HSA eligible 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 Paleo Postpartum Whole 30
Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.
Based on Palero running momma food blog

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

Instructions
Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
Heat a large and oven proof skillet over medium high heat. Add oil or ghee
Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
Garnish with lemon zest and lemon wedges.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 piece bone-in skin-on chicken thigh or drumstick or chicken breast or a mix
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 ¼ teaspoon dry oregano
1 ¼ teaspoon paprika
4 tablespoon avocado oil or ghee
4 clove garlic minced
1 ¼ cup low sodium chicken stock
7 ounce canned full-fat coconut milk full fat or coconut cream
2 ½ tablespoon nutritional yeast optional for flavor
1 tablespoon lemon zest for 10 servings, use one lemon
2 ½ tablespoon fresh lemon juice
5 cup kale chopped
¼ teaspoon dry thyme
¼ teaspoon ground sage
1 tablespoon lemon zest Additional lemons and lemon zest for garnish

Cooking Tools Required
Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

Nutrition
Calories: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
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Precut Mixed Fruit
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
Up to 10 servings
Precut Mixed Fruit

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 40 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

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

Instructions
Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
12 ounce blueberries about 1 pint
12 ounce strawberry about 1 pint
1 bunch green grapes such as Thompson seedless, stemmed

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | 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?

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