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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!

Nutty Protein Power Bars quantity

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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

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

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5-6 ounces

Dairy Free Egg Free Gluten Free Keto Low FODMAP Lower Carb Refined Sugar Free
This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.

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

Instructions
Place the diced chicken in a medium bowl.
Add the marinade ingredients and mix thoroughly.
Let chicken marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat
Add 1 tablespoon of the oil.
Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining 1 tablespoon oil.
Add the ginger and chives and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved chicken, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and sriracha sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.
Remove from heat and stir in peanuts.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound boneless skinless chicken thigh diced
Marinade for chicken:
4 tablespoon gluten free soy sauce
2 tablespoon dry sherry for non-alcohol sub apple cider vinegar
4 tablespoon corn starch
2 tablespoon avocado oil divided
Stir Fry
3 tablespoon fresh ginger grated
1 bunch fresh chive finely chopped
1 cup green bell pepper 1/2 inch dice
1 cup red bell pepper 1/2 inch dice
1 cup zucchini 1/2 inch dice
4 tablespoon gluten free soy sauce more or less to taste, or dietary restriction
4 tablespoon sriracha sauce
1 cup roasted peanuts

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 306kcal | Carbohydrates: 9g | Protein: 32g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1129mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 37mg | Calcium: 36mg | Iron: 2mg

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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!

Pistachio Crusted Baked Salmon Low FODMAP quantity

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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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Grilled Eggplant Skewers-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Grilled Eggplant Skewers-Low FODMAP

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Recipe adapted from:
Eats Marter

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 skewers

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 Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Vegan Vegetarian
These grilled skewers use eggplant, zucchini, and red bell pepper for a colorful and flavorful main dish or side dish.
https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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https://eatsmarter.com/recipes/grilled-eggplant-skewers/printview#recipe_yield=10

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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)
Rinse the eggplant and cut into bite-sized pieces, about 2" each.
Mix in the spices and chopped herbs with the olive oil.
Skewer the vegetables and the mint leaves on wooden skewers, then brush with the oil mixture. Cook on the grill for 10 minutes, then drizzle with lemon juice before serving.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 10-inch bamboo skewer
5 eggplant small
2 ½ red bell pepper cut into chunks
1 pound zucchini cut into chunks
1 bunch fresh mint
10 tablespoon extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 ½ lemon juiced
5 tablespoon Italian parsley or other herbs
2 tablespoon fresh cilantro or other herbs
2 tablespoon fresh oregano or other herbs

Cooking Tools Required
Cutting board, Grill, Grill Pan, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes or until heated through.

Nutrition
Calories: 202kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 31mg | Potassium: 740mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1283IU | Vitamin C: 57mg | Calcium: 51mg | Iron: 1mg

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Kale and Lemon Chicken-Low FODMAP
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Kale and Lemon Chicken-Low FODMAP

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
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 Refined Sugar Free Soy Free 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.
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
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
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: 438kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 545mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 109mg | Iron: 2mg

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Simple Roast Chicken
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
FSA/HSA eligible
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

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

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 Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

Simple Roast Chicken quantity

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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

Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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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

Kale and Lemon Chicken quantity

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Serving

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Ingredients Scale

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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Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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Recipe adapted from:
Amanda Runnels

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 thigh

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 Refined Sugar Free Soy Free Whole 30
Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!
https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP quantity

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https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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Ingredients Scale

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

Instructions
Preheat oven to 400 degrees F.
Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
Season the chicken with the pumpkin pie spice, salt, and pepper.
When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon extra virgin olive oil
5 pound bone-in skin-on chicken thigh
2 tablespoon pumpkin pie spice
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
Optional (for garnish):
1 bunch fresh thyme
1 whole orange sliced

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

Nutrition
Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | 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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Shrimp Sauté in Garlic Tomato Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Shrimp Sauté in Garlic Tomato Sauce

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

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

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.
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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/

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https://brienshamp.com/

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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

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Mexican Street Tacos-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Mexican Street Tacos-Low FODMAP

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Recipe adapted from:
Damn Delicious

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tacos

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 Nut Free Refined Sugar Free
These delicious mini tacos are made without onions or garlic and sub fresh sliced radishes for a spicy kick. Plus they're gluten-free!
https://damndelicious.net/2019/04/18/mexican-street-tacos/

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https://damndelicious.net/2019/04/18/mexican-street-tacos/

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

Instructions
In a medium bowl, combine soy sauce, lime juice, 1/3 of the oil, chili powder, cumin and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
Serve steak in tortillas, topped with radishes, cilantro and lime.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the marinade:
3 1/2 tablespoon gluten free soy sauce
3 1/2 tablespoon lime juice
3 tablespoon avocado oil divided
3 1/2 teaspoon chili powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dry oregano
For the tacos:
2 1/2 pound skirt steak cut into 1/2-inch pieces
20 mini corn tortillas warmed
1 bunch radish thinly sliced
3/4 cup fresh cilantro chopped fresh
2 lime cut into wedges

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Store toppings separately. Heat steak in a saute pan over medium-high heat until heated through.

Nutrition
Calories: 338kcal | Carbohydrates: 26g | Protein: 28g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 465mg | Potassium: 502mg | Fiber: 4g | Sugar: 1g | Vitamin A: 317IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 3mg

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One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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Recipe adapted from:
Marianna Duba, M.Sc.

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4 oz chicken and 4 oz vegetables

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 Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Whole 30
A gut-friendly grain-free and low FODMAP one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP quantity

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

Instructions
Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
Peel and slice carrots into sticks. Wash and cut the zucchini to chunks.
Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
Toss zucchini with the remaining olive oil and turmeric. Mix until zucchini is evenly yellow then transfer to the baking sheet.
Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
Remove baking sheet from the oven add more salt to taste if desired. Enjoy!

Notes
Be sure to not overcrowd the pan

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 pound boneless skinless chicken breast about 3 large chicken breast
6 each carrot medium
24 ounce zucchini about 3 large
6 tablespoon extra virgin olive oil divided three ways
3 teaspoon dry thyme
3 teaspoon ground turmeric
1/2 teaspoon sea salt

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in a saute pan over medium heat.

Nutrition
Calories: 321kcal | Carbohydrates: 5g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 380mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg

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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.

Precut Mixed Fruit quantity

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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

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