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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!

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

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Recipe adapted from:
Brien Shamp

$0.00 Cooking Fee
Serving Size: 1 square

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

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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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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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Cauliflower Rice Mushroom Pilaf
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Cauliflower Rice Mushroom Pilaf

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Recipe adapted from:
Amy Casey Cooks

$0.00 Cooking Fee
Serving Size: 1 cup

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

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Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Reduced Fat Soy Free Vegan Vegetarian
Healthy and delicious Cauliflower Rice Mushroom Pilaf. A flavorful one-pot dish with just 5 ingredients. It is a perfect weeknight dish to enjoy as a side or as a meal. This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.
This easy cauliflower rice pilaf recipe is a delicious and versatile side dish. It's keto friendly, gluten free, and vegan too.

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

Instructions
Heat a large saute pan over medium heat. Add the oil. When the oil begins to shimmer, add the onion, garlic, and mushrooms. Sauté the the vegetables for 6 to 8 minutes or until the onions are translucent and the mushrooms are cooked.
Add the baby spinach and sauté for 2 to 3 minutes. Stir until the spinach is wilted.
Add the riced cauliflower to the sauté pan and stir to combine.
Add the vegetable broth and place a lid on the pan. Steam the rice for 3 to 4 minutes.
Season with the salt and garnish.
Serve warm.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
40 ounce frozen riced cauliflower defrost a few minutes
4 tablespoon extra virgin olive oil divided
2 each medium yellow onion diced
6 clove garlic minced
16 ounce cremini mushrooms sliced and divided
4 cup baby spinach packed cups
4 tablespoon vegetable broth
1 tablespoon Kosher salt adjust as needed, based on the broth you are using
To garnish (optional)
2 ½ tablespoon vegan butter optional
⅔ cup green onion diced
1 lime juiced

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 138kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 797mg | Potassium: 718mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 64mg | Calcium: 67mg | Iron: 1mg

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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking Fee
FSA/HSA eligible when qualified
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 11 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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

Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, 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 reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen riced cauliflower
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

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

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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Lentil and Mushroom Lettuce Wraps
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Lentil and Mushroom Lettuce Wraps

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
These vegan and vegetarian wraps are seasoned with smoked parika and cumin, with optional jalapeno pepper for added heat.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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

Instructions
Add lentils, water and 1/4 of the salt to a saucepan and bring to a boil. Reduce the heat to a gentle simmer. Cook the lentils uncovered for 20 to 25 minutes or until just tender.
Add more water if needed to ensure the lentils remain just barely covered. When cooked, drain the excess liquid and set aside on a plate.
Meanwhile, heat a skillet over medium heat. Add a splash of water to the skillet and then add the onion. Cook for 2 minutes, until softened. Then add the mushrooms, half of the smoked paprika and half of the cumin. Add the jalapeno and stir, continuing to add water if needed to ensure it isn't sticking. Cook over medium heat for 5 to 6 minutes, until the mushrooms have released water and are cooked.
Add the remaining smoked paprika and cumin to the plate with the lentils and toss to combine. Add the lentils to the pan with the mushrooms and season with the remaining salt and stir to combine.
Divide the Boston lettuce evenly between plates and top with the mushroom and lentil mixture. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to five days.
Serving Size
One serving is approximately 5 lettuce wraps.
No Smoked Paprika
Use regular paprika.
More Flavor
Sauté the vegetables with in vegetable broth or oil instead of water.
Additional Toppings
Top the wraps with salsa or guacamole.
No Spice
Omit the jalapeno pepper.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 cup green lentils
5 cup water
2 teaspoon sea salt divided
2 yellow onion chopped
2 1/2 pound cremini mushroom chopped
5 teaspoon smoked paprika divided
4 teaspoon ground cumin divided
5 head Boston lettuce
Optional:
2 jalapeno pepper thinly sliced

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Skillet, Spatula, Wooden Spatula

Reheating/Serving Instructions
Heat filling in the microwave on medium power until heated through or in a saute pan over medium heat.

Nutrition
Calories: 220kcal | Carbohydrates: 39g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 488mg | Potassium: 1237mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3251IU | Vitamin C: 10mg | Calcium: 95mg | Iron: 6mg

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Quinoa Stuffed Bell Peppers
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Quinoa Stuffed Bell Peppers

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is high in fiber, heart-healthy, and diabetes-friendly. The quinoa provides a complete protein, and the combination of beans and vegetables offers a significant fiber boost, helping with blood sugar management. These stuffed peppers are a delicious and nutritious meal for any occasion!

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

Instructions
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Prepare the Bell Peppers: While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish, cut side up.
Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, cumin, chili powder, garlic powder, smoked paprika (if using), olive oil, salt, and pepper. Stir everything together until evenly mixed.
Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly and mounding it on top.
Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers for 25–30 minutes, or until the peppers are tender. For a slightly crispier top, remove the foil for the last 5-10 minutes of baking.
Garnish and Serve: Remove the peppers from the oven and sprinkle with fresh cilantro. Serve with lime wedges on the side for an added burst of freshness.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

Ingredients

Ingredients
4 piece large bell peppers any color
1 cup quinoa uncooked
2 cup water
15 ounce canned black beans no salt added rinsed and drained
1/2 cup frozen corn kernels
15 ounce canned diced tomatoes drained
1/4 cup red onion finely chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Optional:
1/4 cup fresh cilantro chopped

Cooking Tools Required
Baking Pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pot with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 343kcal | Carbohydrates: 58g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 725mg | Potassium: 1094mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4099IU | Vitamin C: 169mg | Calcium: 112mg | Iron: 6mg

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Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Tofu “Chicken Nuggets” with Roasted Sweet Potato Fries

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 6 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian
This tofu "chicken nugget" meal is a crispy, flavorful alternative to fried chicken. Paired with fiber-packed sweet potato fries, it’s a satisfying, diabetes-friendly, and heart-healthy dinner!

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

Instructions
For the Tofu Nuggets:
Prepare Tofu:
Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
Set Up Dredging Station:
Place flour in one bowl.
Place almond milk in a second bowl.
Combine breadcrumbs, garlic powder, smoked paprika, oregano, black pepper, and salt in a third bowl.
Coat the Tofu:
Dredge tofu cubes in flour, dip in almond milk, and coat with the breadcrumb mixture.
Cook the Nuggets:
Preheat the oven to 400°F. Place coated tofu pieces on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, flipping halfway, until crispy and golden brown.
For the Sweet Potato Fries:
Prepare Sweet Potatoes:
Toss sweet potato wedges with olive oil, paprika, garlic powder, and black pepper.
Roast the Fries:
Spread the wedges on a baking sheet lined with parchment paper.
Bake at 400°F (alongside the tofu nuggets) for 20-25 minutes, flipping halfway through, until tender and slightly crisp.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Recipe Serving Size4

Ingredients

Ingredients
For the Tofu Nuggets:
14 ounce extra firm tofu 14 oz firm tofu, pressed and cubed
1/4 cup whole-grain breadcrumbs or crushed whole-grain crackers
1/4 cup whole-wheat flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/3 cup unsweetened almond milk or low-fat milk
For the Sweet Potato Fries:
2 each large sweet potatoes cut into wedges
1 tablespoon extra virgin olive oil
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

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

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through.

Nutrition
Calories: 142kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 273mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

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Minestrone Soup-Diabetes Friendly
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Minestrone Soup-Diabetes Friendly

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

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

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

Brain Food Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This classic Italian soup is hearty enough to serve as a main dish even without the traditional pasta. Sub vegn cheese for vegan option.

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

Instructions
Cook pasta according to instructions. Drain and set aside.
Meanwhile, heat a large soup pot to medium. When pot is hot add olive oil, onion, celery and garlic. Saute until onions are translucent, about 7 minutes.
Add stock, carrots, tomatoes, kidney beans, and bring to a boil. Next add zucchini, and parsley.
Turn heat down to low and simmer for 5-6 minutes.
Add spinach; season with salt and pepper to taste.
Garnish with Parmesan cheese and basil.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
1 yellow onion medium, diced
2 stalk celery with leaves, diced
3 clove garlic chopped
8 cup low sodium vegetable stock Such as Pacific Foods brand
2 carrot medium, peeled and diced
28 ounce canned whole peeled tomatoes chopped with liquid
30 ounce canned dark red kidney beans rinsed
1 zucchini diced
1/3 cup Italian parsley finely chopped
3 cup baby spinach packed
1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
For garnish:
1/3 cup fresh basil chiffonade
1 cup parmesan cheese grated

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 241kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 9mg | Sodium: 532mg | Potassium: 706mg | Fiber: 8g | Sugar: 5g | Vitamin A: 3749IU | Vitamin C: 19mg | Calcium: 165mg | Iron: 4mg

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Vegetarian Eggplant Pizza
$0.00 Cooking Fee
FSA/HSA eligible when qualified
8 servings
Vegetarian Eggplant Pizza

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Recipe adapted from:
Arman Liew

$0.00 Cooking Fee
Serving Size: 1 slice

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, and bell peppers. Note: Pizza shown is non-vegan/vegetarian version; this recipe is for vegetarian version.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

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

Instructions
Preheat the oven to 200C/400F. Slice the eggplant lengthways (the long side) into 1⁄3 inch slices.
Brush both sides of the eggplant with olive oil and place them on a lined baking sheet. Sprinkle with salt and pepper and bake for 12-15 minutes, until the eggplant is cooked and soft.
Spread marinara sauce on each eggplant, and sprinkle with some of both shredded cheeses. Add the onions, mushrooms, and bell peppers, and sprinkle generously with the remaining cheese. Sprinkle with Italian seasonings.
Set the oven to the broil setting and bake for 5-10 minutes, or until the cheese is golden and melted.
Remove the eggplant pizzas from the oven and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 eggplant large
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup pizza sauce
1 cup shredded mozzarella cheese divided
1/2 cup shredded cheddar cheese divided
1/4 cup white mushroom chopped
1/4 cup onion chopped
1/2 cup bell pepper diced
1 tablespoon Italian seasoning

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

Reheating/Serving Instructions
TO STORE: You can store leftovers in air-tight containers in the refrigerator for up to 3 days.TO FREEZE: Use freezer-safe airtight bags or containers to freeze eggplant pizza for up to 3 months.TO REHEAT: Always reheat the pizza in a preheated oven.

Nutrition
Calories: 130kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 552mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 453IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg

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Mexican Tofu Stir-Fry with Black Beans
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Mexican Tofu Stir-Fry with Black Beans

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Gluten Free Heart Healthy Refined Sugar Free Vegan Vegetarian
Rich in protein and fiber, this dish is full of flavor and fresh peppers, corn, and black beans

Mexican Tofu Stir-Fry with Black Beans quantity

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

Instructions
Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
Serve immediately or freeze portions for later.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
14 ounce firm tofu
1 tablespoon avocado oil
1 red bell pepper sliced
1 small onion chopped
15 ounce canned black beans no salt added drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
1 cup frozen corn optional
1/4 cup fresh cilantro chopped
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 274kcal | Carbohydrates: 35g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 717mg | Potassium: 578mg | Fiber: 11g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 46mg | Calcium: 179mg | Iron: 4mg

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Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Red Lentil Dahl-Diabetes Friendly

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Recipe adapted from:
Kate Hackworthy

$0.00 Cooking Fee

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Reduced Fat Refined Sugar Free Vegan Vegetarian
This quick and easy red lentil dahl is packed with flavor! Vegan, vegetarian and gluten-free.
https://veggiedesserts.com/red-lentil-dahl/

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https://veggiedesserts.com/red-lentil-dahl/

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

Instructions
Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red pepper flake and cook for a few minutes.
Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala, and cook for 1 minute.
Add the lentils, tomatoes with their juice, coconut milk and broth, then stir to combine. Season with pepper and cook on medium-low for 15-20 minutes, until reduced and thick.
If you have time, you can leave it a little longer on very low heat for even more flavor (just stir often and check it doesn't scorch the bottom of the pan). Taste and add more seasoning if desired.
Stir in lemon juice and spinach until it wilts.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 teaspoon extra virgin olive oil
3 cup onion diced, about 3 medium
6 clove garlic finely chopped
2 tablespoon fresh ginger peeled and grated
1 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds
1 teaspoon mustard seeds
1 1/2 tablespoon ground turmeric
2 teaspoon garam masala
1 1/2 cup dry lentil
28 ounce canned diced tomatoes
28 ounce canned lite coconut milk
3 cup vegetable stock
1/2 teaspoon freshly ground black pepper more or less to taste
3 tablespoon fresh lemon juice
4 cup fresh spinach

Cooking Tools Required
Can Opener, Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Spatula, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.

Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 480mg | Potassium: 602mg | Fiber: 11g | Sugar: 5g | Vitamin A: 1443IU | Vitamin C: 18mg | Calcium: 74mg | Iron: 4mg

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Mexican Tofu Tacos with Cabbage Slaw
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Mexican Tofu Tacos with Cabbage Slaw

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Vegan Vegetarian
Whether or not your vegan or vegetarian, you'll enjoy these delicious tacos made with traditional Mexican spices and crumbled tofu.

Mexican Tofu Tacos with Cabbage Slaw quantity

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

Instructions
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
14 ounce extra firm tofu drained and crumbled
2 tablespoon avocado oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
8 each small corn tortillas
1/4 cup cilantro chopped
2 cup green cabbage shredded
1 each lime juiced
3/4 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat the crumbled tofu in a sauté pan over medium heat until heated through.

Nutrition
Calories: 162kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 456mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 377IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 2mg

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Side of Broccoli
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Side of Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious and delicious, broccoli makes a great simple side dish, plus it's a kid favorite!

Side of Broccoli quantity

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

Instructions
Cut the broccoli and wait at least 30 minutes before cooking (for best nutrition)
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook7

Passive0

Total Time17 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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