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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

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

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

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

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

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Warm Lentil Salad
$0.00 Cooking Fee
Up to 10 servings
Warm Lentil Salad

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Recipe adapted from:
An Le

(2 customer reviews)

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

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Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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Cauliflower Broccoli Tots
$0.00 Cooking Fee
Up to 10 servings
Cauliflower Broccoli Tots

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Recipe adapted from:
Lori Zanini, RD, CDE

$0.00 Cooking Fee

Diabetes Friendly Heart Healthy Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
These homemade Cauliflower and broccoli tater tots are a delicious and nutritious snack or side dish. Who doesn't like the potato tots but we also know how important it is to add veggies to our nutrition. In addition, since the veggies are cut in the food procccesor, the stems can be used as well, and you will be reducing food waste!

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Instructions
Preheat the oven to Broil. Line a baking sheet with parchment paper.
In a food processor, combine the broccoli, cauliflower, and oinion and pulse until chopped well but still slightly chuncky. Or if you don't have a food processor, chop everything on a large cutting board until all the peices are small. Transfer to a large mixing bowl.
Add the eggs, bread crumbs, cheese, salt and pepper.
Shape with your hands small balls, a little smaller than a table spoon, and carefully place them on the prepared baking sheet.
Bake for 5 minutes, flip carefully, and continue to bake for 5-10 additional minutes, until browned and crisp. Be carreful not to burn the tots. Check frequently.

Cook Times

Active Prep25

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pound broccoli chop florets and stems
1 pound cauliflower chop florets and stems
5 ounce onion diced
2 egg large
2/3 cup whole wheat bread crumbs
2/3 cup feta cheese crumbled
1.25 teaspoon Kosher salt
2/3 teaspoon freshly ground black pepper

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven

Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 482mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 59mg | Calcium: 87mg | Iron: 1mg

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Empower Sticky Honey Beef and Rice
$0.00 Cooking Fee
Up to 10 servings
Empower Sticky Honey Beef and Rice

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 10 ounce

Dairy Free Gluten Free Nut Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
To make the sauce, combine the honey, stock, rice vinegar and soy sauce in a bowl and stir together. Then pop to one side.
Slice your steak into strips.
Heat the cooking spray in a large frying pan (skillet) over a high heat. Add the steak strips and cook until brown on all sides (about 4 minutes).
Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, continue until the sauce reduces and thickens.
Cook the rice according to instructions in the microwave.
Sprinkle over the spring onion and sesame seeds and serve with the rice and veg of your choice.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 stalk green onion
65 ounce sirloin steak
15 tablespoon sesame seeds
2 1/2 cup Ben's Original microwave wholegrain rice
15 tablespoon honey
20 tablespoon soy sauce
avocado oil cooking spray 2-3 seconds
10 beef stock cube dissolved in water
20 tablespoon rice vinegar
30 ounce vegetable of choice

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Sharp Knives

Nutrition
Calories: 625kcal | Carbohydrates: 69g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 3084mg | Potassium: 973mg | Fiber: 4g | Sugar: 28g | Vitamin A: 181IU | Vitamin C: 4mg | Calcium: 211mg | Iron: 7mg

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Arugula Salad with Lemon Vinaigrette
$0.00 Cooking Fee
Up to 10 servings
Arugula Salad with Lemon Vinaigrette

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Recipe adapted from:
Julie Blanner

$0.00 Cooking Fee
Serving Size: 1 cup

Egg Free Gluten Free Keto Low FODMAP Refined Sugar Free Soy Free Vegetarian
This refreshing salad is simple in nature and pairs well with so many dishes.
https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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Instructions
Lemon Vinaigrette
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Arugula Salad
Wash and spin the arugula and add to medium mixing bowl.
Toss with vinaigrette. Top with fresh grated parmesan.

Notes
One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the dressing:
¼ cup white wine vinegar or red wine vinegar
¼ cup extra virgin olive oil
2 tablespoon fresh lemon juice freshly squeezed
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
1 cup parmesan cheese fresh shavings

Cooking Tools Required
jar with lid, Mixing bowls, Peeler, Tongs, Whisk

Nutrition
Calories: 102kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 7mg | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1290IU | Vitamin C: 9mg | Calcium: 201mg | Iron: 1mg

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Mediterranean Lentil Salad
$0.00 Cooking Fee
Up to 10 servings
Mediterranean Lentil Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3/4 cup

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Lentils are a staple legume in many cultures around the world, and in this recipe Karin combines it with a lemon honey-Dijon dressing for a delicious Mediterranean inspired salad.

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Instructions
Add water and lentils to a medium saucepan. Bring to a fast boil then reduce heat to low. Cook, loosely covered, until lentils are tender, about 20 minutes. Drain and allow to cool.
Meanwhile, prep the salad ingredients and place in a large bowl. Whisk together all the dressing ingredients.
Add cooled lentils to the bowl of salad ingredients and add some of the dressing, tossing to combine. Taste, adding more dressing and adjusting seasonings if needed.
Salad can be served immediately, warm, at room temperature, or chilled for serving later. If chilled, allow to set at room temperature at least 30 minutes prior to serving.
Store any remaining dressing in a sealed container in the refrigerator for separate use. Bring to room temperature and shake to recombine prior to using.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 cup lentils brown or green - Umbrian recommended
4 cup water
For the dressing:
2 lemon juiced and zested, for 1/4 cup juice and 1 teaspoon zest
1 clove garlic minced
1 shallot small, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
For the salad:
1/2 cup yellow bell pepper sliced
1/3 cup red onion sliced into thin rings
1 teaspoon fresh thyme
1 tomato sliced
1 bunch fresh basil whole leaves, optional

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

Nutrition
Calories: 248kcal | Carbohydrates: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 463mg | Fiber: 13g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 30mg | Calcium: 37mg | Iron: 3mg

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Brussels Sprouts Salad
$0.00 Cooking Fee
Up to 10 servings
Brussels Sprouts Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3.5 ounce

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe combines slightly wilted Brussels sprouts with the sweetness of apples, all tossed with a Dijon-lime dressing.

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Instructions
Shred Brussels sprouts in the food processor or if unavailable, a box grater.
Heat half the oil in a large skillet and add the Brussels sprouts. Cook for a few minutes until slightly wilted. Remove from heat and place in a large bowl.
In a small bowl, combine remaining olive oil, mustard, and lime juice.
Add the apples, almond slices, and dressing to the bowl of the Brussels sprouts and toss well to combine.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound Brussels sprouts shredded, (on box grater or in food processor)
2 tablespoon extra virgin olive oil
2 Granny Smith apples peeled and cubed
3 tablespoon sliced almond
For the dressing:
2 tablespoon extra virgin olive oil
2 tablespoon Dijon mustard
2 lime juiced

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives, Skillet, Top Stove, Whisk

Reheating/Serving Instructions
Keep refrigerated for up to 5 days.

Nutrition
Calories: 158kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 617mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1055IU | Vitamin C: 121mg | Calcium: 77mg | Iron: 2mg

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Beef and Green Beans Stew
$0.00 Cooking Fee
Up to 10 servings
Beef and Green Beans Stew

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Recipe adapted from:
Jen Stone

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free
A healthy and wonderful comfort food, add brown rice, and enjoy the in a holiday dinner, Shabbat dinner, or everyday meals!
http://thetasteofkosher.com

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http://thetasteofkosher.com

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Instructions
Place meat in a pot with enough water to cover meat.
Add tomato paste, garlic, and onions and bring to a boil.
Lower to a simmer and cook 30-45 minutes or until meat is tender. The length of time will depend on the size of the meat cubes.
Add green beans to the pot and chicken bouillon to taste.
Simmer until green beans are al dente.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound beef shoulder roast 1/2 inch cubes
6 1/4 tablespoon tomato paste
water enough to cover the meat
2 onion medium diced
7 clove garlic sliced
2 1/2 pound green beans can use frozen, defrost them first and simmer last 5-10 minutes of cooking
1 tablespoon chicken bouillon powder or to taste

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve with rice. Reheat in a pot until temperature reaches 165 degrees F.

Nutrition
Calories: 159kcal | Carbohydrates: 13g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 259mg | Potassium: 617mg | Fiber: 4g | Sugar: 6g | Vitamin A: 935IU | Vitamin C: 19mg | Calcium: 64mg | Iron: 2mg

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Simple Meal Prep Garlic Butter Salmon, Rice and Veggies
$0.00 Cooking Fee
Up to 10 servings
Simple Meal Prep Garlic Butter Salmon, Rice and Veggies

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 12 ounces

Egg Free Gluten Free Refined Sugar Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching. Please ask your chef if you prefer more seasoning, as this is a basic fitness focused recipe.
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Combine halved cherry tomatoes with minced red onion, salt and pepper. Marinate in a shallow plate or bowl while cooking salmon and asparagus.
Season salmon with salt and pepper. Let sit while you prepare the asparagus.
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2- 3 minutes.
Heat cooking spray in a pan over medium-low heat. Gently cook salmon on both sides until golden brown.
Remove the salmon fillets from the skillet and set aside to a plate.
In the same pan over a medium heat, add the minced garlic, butter, lemon juice and parsley.
Meanwhile, heat cooked rice as per instructions.
Add the drained blanched asparagus and toss for 2 minutes to cook it up. Add salmon back to the pan and reheat for another minute.
Add your rice to your meal prep container, top with salmon, asparagus and tomatoes. Pop a slice of lemon on top and enjoy!

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
65 ounce wild Alaskan salmon fillet
5 red onion
58 ounce Tilda pure Basmati steamed rice
45 ounce asparagus
60 piece cherry tomato
20 teaspoon salted butter
2 lemon sliced
10 clove garlic pressed
10 teaspoon fresh lemon juice
20 pinch Italian parsley chopped
avocado oil cooking spray 1-2 seconds

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

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

Nutrition
Calories: 626kcal | Carbohydrates: 64g | Protein: 46g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 165mg | Potassium: 1581mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1962IU | Vitamin C: 51mg | Calcium: 110mg | Iron: 6mg

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Simply the Best Brussels Sprouts
$0.00 Cooking Fee
Up to 10 servings
Simply the Best Brussels Sprouts

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Recipe adapted from:
Customer

$0.00 Cooking Fee
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
These Brussels Sprouts are simply braised with just a touch of lemon and salt.

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Instructions
Pour half the olive oil onto a large pan. Place the Brussels sprouts with the cut side facing down. Sprinkle with salt and additional olive oil. Turn the burner to medium-high heat.
After 2-4 minutes, check if the bottom has browned nicely, if so add the water and cover the pan; cook for 4 minutes or until they soften a bit.
Remove lid and cook until almost all the water has evaporated. Add the lemon juice.
Remove from heat and mix well.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
2 pound Brussels sprouts base trimmed, and halved lengthwise
extra virgin olive oil
1 teaspoon Kosher salt
1 lemon juiced
1/2 cup water

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 42kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 256mg | Potassium: 368mg | Fiber: 4g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

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Mashed Sweet Potatoes
$0.00 Cooking Fee
Up to 10 servings
Mashed Sweet Potatoes

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounce

Egg Free Gluten Free Nut Free Soy Free Vegetarian
A nutritious alternative to regular mashed potatoes, these are a great side dish to our Tukey Meatloaf.

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Instructions
In a large saucepan add enough water to cover the potatoes by an inch. Add salt and bring to a boil. Cook potatoes until they slip off a knife inserted into the center, about 30 minutes. Drain.
Using a potato masher or ricer, mash about half the potatoes in the pot. Add the milk and butter. Continue mashing until smooth.
Season with Kosher salt and pepper to taste.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sweet potato peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
1/2 cup milk more or less to achieve desired consistency
8 tablespoon unsalted butter
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more of less to taste

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Heat in microwave on full power, covered, stirring once during cooking time until heated through.

Nutrition
Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 1011mg | Potassium: 480mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19605IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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Clean Diet Chicken Salad with Spicy Peanut Sauce
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Chicken Salad with Spicy Peanut Sauce

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This chicken salad has a Southeast Asian twist thanks to its spicy peanut dressing.

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

Instructions
Pre-heat a grill to medium high and when hot lightly brush the grates with oil. Season the chicken breasts with salt and pepper. Grill 4 minutes per side or until chicken reads 165 degrees on an instant read thermometer.
In a large bowl combine all the salad ingredients.
In a small bowl whisk together all the dressing ingredients. Pour over salad, tossing to combine. Add sliced chicken and toss again.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the chicken:
24 ounce boneless, skinless chicken breast thinly sliced or diced, after grilling
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoon avocado oil for the grill
For the spicy peanut dressing:
3 tablespoon peanut butter creamy organic or natural
6 tablespoon rice vinegar
3 tablespoon soy sauce low sodium or coconut aminos
1½ teaspoon crushed red pepper
6 tablespoon water warm, to thin out the sauce, if necessary
3 teaspoon fish sauce optional
2 lime juiced
For the salad:
1 cup cucumber julienned
1½ cup carrot julienned
1½ cup yellow bell pepper thinly sliced
1½ cup red bell pepper thinly sliced
1½ cup snow pea thinly sliced
1½ cup bean sprout

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

Nutrition
Calories: 174kcal | Carbohydrates: 10g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 799mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4241IU | Vitamin C: 87mg | Calcium: 35mg | Iron: 1mg

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Tomato Chickpea Salad with Cilantro & Lime
$0.00 Cooking Fee
Up to 10 servings
Tomato Chickpea Salad with Cilantro & Lime

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This garbanzo bean and tomato salad is seasoned with lots of cilantro, plus lime zest and lime juice.

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Instructions
Add the salad ingredients to a large bowl.
Drizzle the salad with the olive oil and lime juice, then sprinkle with the lime zest. Season with salt and pepper. Toss to evenly coat.
Let it sit for about 10 minutes to allow the flavors to mingle. Stir well before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
Salad ingredients:
42 ounce canned chickpea for 10 servings 3 cans, (garbanzo beans) rinsed and drained
3 shallot large, finely chopped
8 tomato large, seeded and diced
1 bunch fresh cilantro chopped
For the dressing:
2 tablespoon extra virgin olive oil
2 lime zested and juiced
To season:
1½ teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

Nutrition
Calories: 157kcal | Carbohydrates: 23g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 686mg | Potassium: 449mg | Fiber: 7g | Sugar: 3g | Vitamin A: 899IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 2mg

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Clean Diet Italian Stuffed Zucchini Boats
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Italian Stuffed Zucchini Boats

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 zucchini boats

Dairy Free Gluten Free Keto 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. Note: This recipe requires (2) 9x13 inch baking dishes for 5-10 servings.

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Instructions
Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 zucchini medium
6 tablespoon avocado oil
1 cup onion chopped
6 clove garlic minced
1 cup white mushroom chopped
4 tablespoon water
2 pound 93% lean ground turkey organic
28 ounce canned diced tomatoes drained
4 sprig fresh thyme leaves removed
2 teaspoon fresh rosemary chopped
2 egg lightly beaten
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoon fresh basil chopped

Cooking Tools Required
9x13 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

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

Nutrition
Calories: 282kcal | Carbohydrates: 12g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 671mg | Potassium: 935mg | Fiber: 3g | Sugar: 8g | Vitamin A: 683IU | Vitamin C: 45mg | Calcium: 92mg | Iron: 3mg

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

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.

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

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

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

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

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

Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg

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Ayurvedic Cream of Asparagus Soup
$0.00 Cooking Fee
Up to 10 servings
Ayurvedic Cream of Asparagus Soup

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Recipe adapted from:
An Le

(1 customer review)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian

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Instructions
Heat the oil in a large sauce pan over medium high heat.
Add the asparagus and fennel and saute for about 5 minutes
Pour in the stock and water and bring to boil then simmer for about 10 minutes
Transfer the soup to a blender, add the cream and blend until smooth
Return to the pan to gently warm. Serve with sliced almonds.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon avocado oil or ghee
2 pound asparagus
2 teaspoon dried marjoram
8 cup vegetable stock
2 cup filtered water
4 tablespoon cashew cream or organic cream
2 teaspoon Kosher salt
1 cup sliced almonds optional for serving
2 bulb fennel large, thinly sliced

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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Chopped Italian Salad with Chickpeas
$0.00 Cooking Fee
Up to 10 servings
Chopped Italian Salad with Chickpeas

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Recipe adapted from:
Jenn Tidwell

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 8 oz

Dairy Free Egg Free Paleo
This delicious side dish pairs nicely with Spinach Lasagna or Polenta with Zucchini and Tomatoes

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Instructions
We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
To make the dressing just mix all the ingredients in a bowl until well combined.
Add all the salad ingredients and the dressing to a large mixing bowl and mix until well combined. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup sun-dried tomatoes in olive oil sliced
1 pound fresh spinach chopped
1 1/2 ounce cherry tomato chopped
16 ounce canned chickpeas drained
1 cup olives pitted
3/4 cup red onion slivered
vegan parmesan cheese optional
Dressing
12 tablespoon extra virgin olive oil or 2 tbsp tahini + 2 tbsp water
2 tablespoon yellow mustard
4 tablespoon apple cider vinegar
2 tablespoon maple syrup
1 teaspoon dry oregano
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 clove garlic minced

Cooking Tools Required
Cutting board, Mixing bowls, Sharp Knives, Whisk

Reheating/Serving Instructions
n/a

Nutrition
Calories: 186kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 351mg | Potassium: 739mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4430IU | Vitamin C: 19mg | Calcium: 81mg | Iron: 3mg

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Arugula Salad with Grapes and Sunflower Seeds
$0.00 Cooking Fee
Up to 10 servings
Arugula Salad with Grapes and Sunflower Seeds

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Recipe adapted from:
Sidewalk Shoes

$0.00 Cooking Fee
Serving Size: 1-2 cups

Egg Free Gluten Free Keto Low FODMAP Refined Sugar Free Soy Free Vegan
This Arugula salad is a great combination of the bitterness of the arugula that pairs beautifully with the sweet grapes, the sweet vinaigrette and the toasted sunflower seeds.
https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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https://julieblanner.com/lemon-vinaigrette/#wprm-recipe-container-56104

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Ingredients Scale

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Instructions
Vinaigrette
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Arugula Salad
In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.

Notes
One of my tips for making vinaigrettes fast and easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash and don't intend to keep the extras!
Don't dress the salad until you are ready to serve it. If you dress the salad too early it can cause the arugula to become soggy.
You can also make this salad in a mason jar, simply pour in the ingredients and give it a good shake and it can be stored right in the fridge.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vinaigrette:
6 tablespoon red wine vinegar or red wine vinegar
2 teaspoon honey for vegan, sub with more maple syrup
2 teaspoon maple syrup
1 teaspoon stone ground mustard
4 teaspoon extra virgin olive oil
For the salad:
18 ounce arugula
3 cup red grape halved
1 small red onion peeled and thinly sliced
4 tablespoon sunflower seeds toasted
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Optional toppings
2 avocado peeled, pitted and diced
1 cup feta cheese or goat cheese

Cooking Tools Required
jar with lid, Mixing bowls, Peeler, Tongs, Whisk

Nutrition
Calories: 200kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 312mg | Potassium: 530mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1366IU | Vitamin C: 14mg | Calcium: 174mg | Iron: 2mg

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Chicken Lazone
$0.00 Cooking Fee
8 servings
Chicken Lazone

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Recipe adapted from:
Damn Delicious

$0.00 Cooking Fee
Serving Size: 6 ounces

Nut Free Refined Sugar Free Soy Free
Chicken breasts are pan-fried in butter and homemade seasoning mix, then combined with the most amazing cream sauce!
https://damndelicious.net/2016/03/12/chicken-lazone/

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https://damndelicious.net/2016/03/12/chicken-lazone/

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Instructions
To make the seasoning, combine paprika, garlic powder, onion powder, cayenne pepper, oregano and basil in a small bowl; season with salt and pepper, to taste.
In a gallon size Ziploc bag, add chicken, olive oil and paprika mixture, shaking to coat thoroughly.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1 minute. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with chicken, garnished parsley, if desired.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 pound boneless skinless chicken breast cut crosswise in half
1 tablespoon extra virgin olive oil
4 tablespoon unsalted butter divided
1 pound linguine
2 clove garlic minced
2 cup half and half
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon Italian parsley chopped
For the seasoning:
2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Colander, Cutting board, Freezer bag, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

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

Nutrition
Calories: 425kcal | Carbohydrates: 46g | Protein: 22g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 690mg | Potassium: 449mg | Fiber: 2g | Sugar: 4g | Vitamin A: 793IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg

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Chili Lime Steak Fajitas-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Chili Lime Steak Fajitas-Diabetes Friendly

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$0.00 Cooking Fee
Serving Size: 2 fajitas

Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Soy Free
These chili lime steak fajitas are very juicy and full of incredible flavors. The secret to the amazing flavors is in the incredible marinade.

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Instructions
For Marinade
Whisk marinade ingredients together to combine. Pour 2/3's of the marinade into a shallow dish to marinate the steak for about 10 minutes at room temperature while preparing the other ingredients. Set aside remaining marinade for vegetables
For Skillet
Heat about one teaspoon of oil in a grill pan or cast iron skillet over medium-high heat and grill steak on each side until desired doneness (about 4 minutes each side for medium-rare, depending on thickness). Set aside and allow to rest for 5 minutes.
For Vegetables
Wipe pan or grill plates over with a paper towel, drizzle (or brush) with another teaspoon of oil and fry peppers and onion strips. Add half of the reserved marinade, salt and pepper; continue cooking until vegetables are ready.
Assemble
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas (or lettuce for low-carb), cilantro leaves, sour cream, sliced avocado or other toppings you like, and drizzle over the remaining marinade.

Notes

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Marinade
1/3 cup extra virgin olive oil
1 lime zested
1/4 cup lime juice freshly squeezed
5 tablespoon fresh cilantro fresh chopped
2 teaspoon fresh oregano dried
3 clove garlic crushed
1 tablespoon honey
1 teaspoon crushed red pepper adjust to your preference of spice
1 teaspoon ground cumin
1 1/2 teaspoon Kosher salt
2.5 pound flank steak or flat iron, or skirt or rump steak
For the Fajitas
3 cup red bell pepper different colors: red, yellow and green, seeded and sliced
2 cup onion sliced
Optional for Serving
2 head leaf lettuce
2 avocado sliced
4 tablespoon fresh cilantro
10 tablespoon sour cream

Cooking Tools Required
Cutting board, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Steak: Cover the dish and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result. Deliciously tender. Vegtables: Spread food out in an even layer, cover with a damp paper towel to help create some steam while the food is heating so it doesn't dry out, and stir every so often to promote even heating, as there are usually hot spots even in microwaves with turntables.
To serve steak, slice against the grain into thin strips. Pack into warmed tortillas, extra cilantro leaves, sour cream, sliced avocado (or your desired fillings), and drizzle over the remaining marinade.

Nutrition
Calories: 353kcal | Carbohydrates: 15g | Protein: 27g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 75mg | Sodium: 438mg | Potassium: 886mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6263IU | Vitamin C: 70mg | Calcium: 86mg | Iron: 3mg

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Syd Bailey (15)
Zeke Gluckman (6)
Kaiser Lifestyle Medicine (1)

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