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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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Baked Tomatoes with Parsley
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Baked Tomatoes with Parsley

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 tomato halves

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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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Baking tomatoes concentrates their flavor for a more intense tomato taste, plus it makes them more nutritious! This great side dish pairs wonderfully with steak, chicken, seafood, or pasta. Note: This recipe requires 2 sheet pans or 2 baking dishes for 7-10 servings.

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

Instructions
Preheat oven to 350 degrees.
Wash tomatoes and cut them in half lengthwise.
Select a baking dish(es) that can accommodate all the tomato halves or use 2 parchment-lined baking sheets. Place tomato halves cut-side up and sprinkle with parsley, salt and pepper. Drizzle the olive oil on top.
Place baking dish(es) in the uppermost rack of the oven and bake for 50 minutes. The skins and the sides of the baking dish will be a bit charred and the tomatoes will have shrunk to about half their original size. Serve warm, room temperature, or chilled.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 1/2 pound Roma tomato about 20 small
6 tablespoon Italian parsley (flatleaf) finely chopped
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoon extra virgin olive oil

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

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

Nutrition
Calories: 112kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 499mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1903IU | Vitamin C: 31mg | Calcium: 25mg | Iron: 1mg

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Mexican Avocado Cilantro Sauce-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Mexican Avocado Cilantro Sauce-Diabetes Friendly

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$0.00 Cooking Fee
Serving Size: 1.5 tablespoon

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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

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Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
1 drop liquid Stevia more or less to taste

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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Vegan Walnut Bolognese with Brown Rice Pasta
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Walnut Bolognese with Brown Rice Pasta

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Recipe adapted from:
Bailey Ruskus

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup sauce and 3 ounce cooked pasta

Egg Free Refined Sugar Free Vegan Vegetarian
This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Heat oil, add onions & salt, 3-5 minutes
Add celery, carrots 2-3 min
Add garlic 1 min
Add tomato paste, mix well, pinch of s&p
Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
down until almost evaporated
Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
10-15 minutes covered, stirring occasionally
While cooking, blend walnuts to grind
OPTIONAL: use stick blender to smooth out sauce
Add walnuts, cook 3 minutes while stirring
Add basil, red chili flakes, nutritional yeast, s&p to taste.
Top individual servings with dollop of almond ricotta

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce brown rice tagliatelle pasta cooked according to package directions
2 tablespoon extra virgin olive oil
2 onion peeled, diced
7 clove garlic
5 stalk celery diced
4 carrot medium, diced
5 tablespoon tomato paste
2 1/2 cup red wine
60 ounce canned fire roasted crushed tomatoes (do NOT drain)
2 cup walnuts ground
2 cup fresh basil rough chopped
1 teaspoon crushed red pepper optional
2 teaspoon freshly ground black pepper
2 teaspoon Kosher salt more or less to taste
Garnish:
10 tablespoon nutritional yeast
20 tablespoon vegan almond ricotta

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Nutrition
Calories: 619kcal | Carbohydrates: 71g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 957mg | Potassium: 605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5290IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg

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Meal Prep Chicken, Feta and Olive with Pretzels and Fruit
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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Recipe adapted from:
Empower Fitness

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 10 ounces

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

Meal Prep Chicken, Feta and Olive with Pretzels and Fruit quantity

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Instructions
Preheat oven to 400 degrees.
Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
Boil your pasta and then drain.
Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce dry pasta
15 teaspoon extra virgin olive oil
30 piece pitted Kalamata olives
3 1/2 ounce 19% pasteurized feta cheese
70 ounce boneless skinless chicken breast
40 piece cherry tomato
20 pinch dry oregano
2 1/2 cup blueberries
5 1/2 ounce salted pretzel crackers
5 orange

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

Nutrition
Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

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Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu
$50.50 Cooking Fee
Rated 0 out of 5
9 servings
Gourmet Pizza Dinner for 9 with Caesar Salad and Tiramisu

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$50.50 Cooking Fee
Serving Size: 1/3 whole pizza, 2 ounces salad, 1 square tiramisu

Nut Free Soy Free Vegetarian
Includes 3 large pizzas (1 Pizza Margherita, 1 Pepperoni, 1 Mixed Mushroom), 9 servings of Authentic Caesar Salad with homemade dressing* and croutons, plus 9 servings of Classic Tiramisu. All pizzas include freshly made dough, Pomodoro sauce, fresh whole milk mozzarella, and fresh herbs. Gluten-free and Vegan options are available. Want to be a sous chef? The participation option is available for an additional fee. Specify your preference and modifications in the comments field.
*Consuming raw or undercooked eggs may increase your risk of foodborne illness.

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Adjust the ingredients measurement scale here by changing this number. 9

Instructions
Make the dough:
Pour warm water into the bowl of a 5-quart stand mixer. If you don't have a mixer use a large bowl.
Stir in yeast and sugar; set aside for 5 minutes until bubbly. Add the olive oil.
Next mix in the flour and salt. Using the dough hook, knead on low for 5 minutes. Alternatively knead by hand.
Divide dough into 3 equal sized balls and cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.
Make the pomodoro sauce:
Heat olive oil in a medium saucepan over medium heat. Add onions and saute 5 minutes untiltranslucent. Add garlic and saute an addition minute. Add crushed tomatoes and basil, then simmer for 15-20 minutes. Season with salt and pepper to taste.
Make the tiramisu:
Pour coffee into a 2 cup measuring cup. Sweeten with 3 tablespoons of the sugar, and If using add 1/4 cup rum or coffee liquor. Set aside.
In a medium bowl whip heavy cream with vanilla and the remaining sugar, until stiff peaks form. Fold in the mascarpone cheese.
Spread a small amount of the whipped cream/cheese mixture on the bottom of the baking dish.
Dunk the biscuits one at a time in the coffee, then lay them in the dish on top of the cheese mixture. Repeat this procedure with 1/2 of the biscuits.
Cover the biscuit layer with the whipped cream/cheese mixture, then repeat so you have one more layer of biscuits (use remaining biscuits). You should end with 3 layers of whip cream/cheese mixture and 2 layers of biscuits.
Dust the last layer of whipped cream/cheese mixture with cocoa powder, covering it entirely. Place in the refrigerator for 60 minutes. Toserve, cut into 9 squares, lifting each piece out carefully with a thin spatula.
Saute the mushrooms:
Add the olive oil to a medium saute pan set over medium heat. When warm add the sliced mushrooms and saute until they have shed most of their liquid, about 5 minutes. Season with salt to taste; set aside.
Prepare the Caesar salad:
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt andpepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
To serve, place some of the dressing in a large bowl. Add some of the lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.
To assemble and bake the pizzas:
Prepare pizza oven according to instructions, or if using a regular oven, space two oven racks in upper third and lower third of oven and preheat to 500 degrees.
Dust a pizza peel with 1/3 of the cornmeal (for pizza oven), and if using a regular oven, dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to create a round 14-inch pizza. Dough should be 1/8 inch thick with a thicker border.
Brush pizza dough, avoiding the rim with olive oil. Place 1/3 of the pomodoro sauce inside the rim of the pizza. Season with Kosher salt. Arrange the mozzarella slices evenly on top of the pizza.
Slide the pizza off the peel and place pizza on the floor, right next to the fire, making sure you rotate it regularly to encourage even cooking. It should only take between 90 seconds to 2 minutes per pizza depending on thickness. Always leave the door open when baking pizza in a pizza oven.
Alternately, bake in regular oven for 10-12 minutes, rearranging pans for more even baking if needed.
Remove and immediately scatter the basil leaves over the pizzas. Drizzle with remaining olive oil, and sprinkle with sea salt. If using pecorino Romano, sprinkle over pizza. Cook/finish mushroom and pepperoni pizza in the same manner, adding topping just before placing in oven.

Cook Times

Active Prep162

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time2 hours 42 minutes

Recipe Serving Size9

Ingredients

Ingredients
For the dough:
2 1/4 cup warm water just above body temperature, about 105 degrees
1 ½ tablespoon granulated yeast
1 tablespoon granulated sugar
¼ cup extra virgin olive oil
1 ½ tablespoon Kosher salt preferably Diamond Crystal brand
6 ½ cup unbleached all-purpose flour slightly more or less, scoop gently and level with a knife. Bob's Redmill 1 to 1 Gluten Free Flour for GF version
For the pomodoro sauce:
4 tablespoon extra virgin olive oil
1 cup yellow onion small dice
3 clove garlic minced
28 ounce canned whole peeled San Marzano tomatoes blended to just slightly chunky
4 tablespoon fresh basil chopped
For the mushroom pizza:
1 tablespoon extra virgin olive oil
2 cup crimini mushrooms or mixed varieties sliced
For the pepperoni pizza:
2 ounce sliced pepperoni
For the pizza:
8 tablespoon yellow cornmeal
1 teaspoon Kosher salt
16 ounce fresh mozzarella about 2 large balls, sliced into rounds 1/8 inch thick, patted dry with a paper towel
1 bunch fresh basil leaves torn into small pieces
6 teaspoon extra virgin olive oil divided, for topping the pizza and for brushing the pizza before the sauce
½ teaspoon fine sea salt use your favorite
4 tablespoon Pecorino Romano cheese optional, grated
FOR THE TIRAMISU:
2 cup brewed coffee cooled
1/2 cup granulated sugar divided
7 ounce lady finger biscuit
8 ounce Mascarpone cheese
2 cup heavy whipping cream
1 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
Optional:
1/4 cup rum or coffee liqueur
FOR THE CAESAR SALAD:
3 head romaine lettuce large full heads (not hearts), chopped, washed and dried in a salad spinner
For the croutons:
1/2 loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic
5 fillet canned anchovy fillets
1 tablespoon Dijon mustard
1 egg
1/2 extra virgin olive oil
1 lemon
1/2 cup Parmesan cheese
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
8x8 inch glass baking dish, Baking sheet, Box grater, Can Opener, coffee maker, Cutting board, Electric Hand Mixer, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Peeler, Plastic food wrap, Salad spinner, Saucepan, Saute pan, Sharp Knives, Spatula, Stand Mixer, Whisk

Reheating/Serving Instructions
Reheat pizza in 350 degree oven for 15 minutes or until cheese is melting.

Nutrition
Calories: 1416kcal | Carbohydrates: 143g | Protein: 41g | Fat: 75g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 253mg | Sodium: 2501mg | Potassium: 1034mg | Fiber: 10g | Sugar: 21g | Vitamin A: 14115IU | Vitamin C: 23mg | Calcium: 565mg | Iron: 10mg

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Meatball Spaghetti Squash
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Meatball Spaghetti Squash

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3-4 meatballs and half a spaghetti squash

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free
"Spaghetti" and meatballs in served in these fun squash boats for a great alternative to pasta.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 425 degrees F (220 degrees C). Line two baking sheets with parchment paper.
In a mixing bowl, combine the ground beef, onion, garlic, basil, thyme, and salt. Form the mixture into meatballs and transfer to one of the baking sheets.
On a separate baking sheet, place the spaghetti squash flesh-side down. Cook the squash for about 30 to 35 minutes (or until fork tender), and the meatballs for 15 to 20 minutes (or until cooked through).
Meanwhile, warm up the tomato sauce in a saucepan over low-medium heat.
When cool enough to handle, use a fork to shred the squash into noodles. Top with the meatballs and tomato sauce.

Notes
Leftovers
Refrigerate in an airtight container for up to three days.
More Flavor
Add dried oregano, dried rosemary, dried parsley, Worcestershire sauce, bread crumbs, and/or egg to the meatball mixture. Use marinara or spaghetti sauce instead of tomato sauce.
Additional Toppings
Fresh basil, parmesan, or nutritional yeast.
Save Time
Use store-bought frozen meatballs instead.
Make it Vegan
Use veggie meatballs or falafels instead.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 pound 90% lean ground beef
1 yellow onion small, finely diced
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon dry thyme
1/4 teaspoon sea salt
2 spaghetti squash medium, halved lengthwise, seeds removed
1/2 cup canned tomato sauce

Cooking Tools Required
Baking sheet, Cutting board, Forks, Mixing bowls, Mixing spoon, Oven, parchment paper, Saucepan, Sharp Knives, small spoon, Top Stove

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

Nutrition
Calories: 301kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 4g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 26mg | Calcium: 104mg | Iron: 5mg

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Cauliflower, Kale & Lentil Detox Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Cauliflower, Kale & Lentil Detox Soup

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This simple soup is loaded with nutritious vegetables, and lentils for protein.
www.kaiafitfolsom.com

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Instructions
Cook lentils according to package directions.
Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!

Notes
Leftovers
Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
Serving Size
One serving is equal to approximately 2 cups of soup.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra virgin olive oil
2 yellow onion medium, diced
3 stalk celery diced
3 carrot medium, peeled and diced
7 clove garlic minced
2 head cauliflower small, cut into florets
7 cup kale chopped
10 cup vegetable broth
2 cup lentils cooked according to package directions
2 teaspoon sea salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste

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

Reheating/Serving Instructions
Heat in the microwave on high power until heated through or in a saucepan over high heat.

Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1490mg | Potassium: 1006mg | Fiber: 17g | Sugar: 7g | Vitamin A: 8313IU | Vitamin C: 105mg | Calcium: 186mg | Iron: 4mg

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Fresh Orange Juice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Fresh Orange Juice

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Recipe adapted from:
Dassana Amit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

Fresh Orange Juice quantity

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Instructions
Peel the oranges and take the orange segments in a blender jar.
Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
You should only have the stringy orange pulp remaining after all the juice is strained.
The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
Pour immediately in glasses and serve orange juice.

Notes
Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ½ pound orange
2 tablespoon fresh lemon juice
Optional:
sugar
honey
jaggery

Cooking Tools Required
Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

Nutrition
Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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Microgreen Pesto
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
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8 servings
Microgreen Pesto

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Recipe adapted from:
Hamama Team

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 3 tablespoons

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

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Instructions
Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
Close and start to blend together adding in the olive oil until it is the consistency you want.
Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
6 clove garlic
¼ cup pumpkin seeds
¼ teaspoon Kosher salt
1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

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

Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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Lentil and Escarole Soup
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Up to 10 servings
Lentil and Escarole Soup

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This hearty blended lentil and tomato soup is finish with chopped escarole and a touch of lemon juice for perfect balance.

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Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion chopped
4 carrot peeled and chopped
8 clove garlic minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dry thyme
56 ounce canned diced fire-roasted tomatoes
2 cup lentils picked over and rinsed
12 cup vegetable broth low sodium
2 teaspoon Kosher salt more or less to taste
1/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper more or less to taste
2 head escarole ribs removed and chopped
2 tablespoon fresh lemon juice about 1 medium lemon
Sriracha sauce optional

Cooking Tools Required
Can Opener, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg

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Morning Glory Breakfast with Glazed Tempeh and Brown Rice
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Up to 10 servings
Morning Glory Breakfast with Glazed Tempeh and Brown Rice

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Recipe adapted from:
121 Tribe Wellness Programs

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$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Refined Sugar Free Vegan Vegetarian

Morning Glory Breakfast with Glazed Tempeh and Brown Rice quantity

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Instructions
Wash and cook the rice as instructed on the package.
Clean and cut the veggies. Slice tempeh in quarter inch strips
In a wok add the cashew and roast for 1-2 minutes. Set aside.
In the same wok add 1/2 the coconut oil and tempeh and cook until golden brown. Set aside.
Add in the same wok the rest of the oil, garlic, chili, tamari, and broccoli and snow peas and stir fry for 2-3 minutes. Add rest of the veggies and cook until leaves are wilted. Add back the tempeh, the roasted cashew and mix.
Serve on a plate with a bowl of rice.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce broccoli
20 ounce bok choy
12 ounce mangold
11 ounce snow pea
20 ounce tempeh
5 teaspoon crushed red pepper
10 tablespoon coconut oil
10 clove garlic
10 tablespoon tamari sauce
2 1/2 cup brown rice
10 tablespoon cashew

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Spatula, Top Stove, Wok

Nutrition
Calories: 518kcal | Carbohydrates: 55g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Sodium: 1156mg | Potassium: 974mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5532IU | Vitamin C: 96mg | Calcium: 206mg | Iron: 6mg

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Turmeric Drink
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15 servings
Turmeric Drink

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1.5 ounce

Dairy Free Egg Free Gluten Free Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Instructions
In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
Note: Take a shot of the mixture every morning with food to maximize absorption.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size15 people

Ingredients

Ingredients
Blend:
2 cup coconut water with no added sugar
1 ounce fresh turmeric
½ ounce fresh ginger
Stir in:
1 lemon juiced
1/4 teaspoon sea salt
1 tablespoon honey

Cooking Tools Required
Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

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

Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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Clean Diet Mexican Spiced Red Lentils
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Up to 10 servings
Clean Diet Mexican Spiced Red Lentils

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Brain Food Egg Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

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Ingredients Scale

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

Instructions
Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
In the meantime, rinse the lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to a boil.
Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with cilantro and yogurt (optional).

Cook Times

Active Prep10

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 onion small, chopped
2 tablespoon avocado oil
2 ½ cup red lentil
4 cup water
6 tomato large, diced
3 ½ teaspoon ground cumin
2 ½ tablespoon chili powder
2 ½ tablespoon garlic powder
2 ½ tablespoon onion powder
2 ½ tablespoon paprika
3 teaspoon Kosher salt
1 teaspoon cayenne pepper
3 clove garlic crushed
For optional topping (no yogurt for vegan):
½ cup plain Greek yogurt
½ cup fresh cilantro chopped

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

Reheating/Serving Instructions
Heat lentils in a saucepan set over medium heat until heated through.

Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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Pressure Cooker Swiss Steak
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Up to 10 servings
Pressure Cooker Swiss Steak

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Recipe adapted from:
Mayumi Tavalero

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$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free
This classic dish gets a new life with an updated cooking method: The Electric Pressure Cooker. A pressure cooker turns tough cuts of meat into moist, tender, and delicious meals.

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Instructions
Season the steaks with salt and pepper.
Place the flour on a pie plate or shallow dish. Press the pieces of meat on both sides in the flour mixture.
Add enough of the oil to just cover the bottom of your electric pressure cooker pot. Set to high saute. When hot add the steaks, cooking in batches if needed. Cook approximately 2 minutes per side, or until golden brown. Remove the steaks to a plate and repeat until all of the steaks have been browned.
Add the onions and garlic. Saute 1 to 2 minutes.
Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine.
Return the meat to the pot, submerging it in the liquid. Cover and set pressure cooker for 20 minutes on high pressure.
When the time has expired, use a quick pressure release valve to unlock the lid. If the sauce is too thin, remove steaks and turn the pressure cooker on high saute until the sauce is reduced.
Season with Kosher salt and freshly ground pepper to taste.
Notes: If cooking a full batch, brown steaks in frying at the same time you are browning steaks in the pressure cooker (saute mode) to speed up the process.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cube steak
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
1/4 cup avocado oil
1 onion large, thinly sliced
4 clove garlic minced
1 tablespoon tomato paste
14.5 ounce canned diced tomatoes
1 1/2 teaspoon smoked paprika
1 teaspoon dry oregano
1 tablespoon Worcestershire sauce
1 ½ cup beef broth
1 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Can Opener, Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Mixing spoon

Reheating/Serving Instructions
Heat steaks in a saute pan over medium heat until heated through, about 10 minutes, adding water if sauce gets too thick. Alternately you can heat in a microwave on high power, turning steaks halfway through cooking time.

Nutrition
Calories: 516kcal | Carbohydrates: 9g | Protein: 49g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 163mg | Sodium: 1057mg | Potassium: 923mg | Fiber: 1g | Sugar: 2g | Vitamin A: 270IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 5mg

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Saffron Chicken and Herb Salad
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Up to 10 servings
Saffron Chicken and Herb Salad

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Recipe adapted from:
Hanna Lemaire

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$0.00 Cooking Fee
Serving Size: 5oz

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Soy Free
A colorful, simple, and refreshing salad that can be served as a main course or side dish for lunch or dinner. Recipe originally from "Jersusalem: A Cookbook", by Yotam Ottolenghi & Sami Tamimi.
https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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https://ottolenghi.co.uk/recipes/saffron-chicken-and-herb-salad

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Instructions
Preheat the oven to 400 degrees F. Trim and discard 1cm off the top and tail of the oranges and cut each orange into 12 wedges, keeping the skin on. Remove any pips.
Place the wedges in a small saucepan with the honey, saffron, vinegar and just enough water to cover the orange wedges. Bring to a boil and simmer gently until the oranges are soft and it becomes a thick syrup; add water during the cooking if the liquid gets very low. If desired, blitz in a food processor to make the syrup more smooth.
Mix the chicken breasts with half the olive oil and plenty of salt and pepper, and place on a very hot, ridged griddle pan (or sautée pan). Sear for about 2 minutes on each side to get clear char marks all over. Transfer to a roasting pan or aluminum foil lined baking sheet and place in the oven for 15–20 minutes, or until just cooked. *(This step can be done while syrup is being made!)*
While the chicken is cooking, slice the fennel, herbs, and chili.
Once the chicken is cool enough to handle, but still warm, tear it with your hands into rough and quite large pieces. Place in a large mixing bowl, pour over half the orange paste and stir well. You may add more syrup if desired. (The other half you can keep in the fridge for a few days). Add the remaining ingredients to the salad, including the rest of the olive oil, and toss gently. Taste, add salt and pepper and, if needed, some more olive oil and lemon juice.

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook30

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 orange
5 tablespoon honey
1 teaspoon saffron threads
1.5 tablespoon white wine vinegar
2 cup water add more as needed
3 pound boneless skinless chicken breast
6 tablespoon extra virgin olive oil
3 bulb fennel small, thinly sliced
1.5 cup fresh cilantro picked, stems removed
1.5 cup fresh basil torn
25 fresh mint torn
3 tablespoon fresh lemon juice
2 dry red chili thinly sliced
3 clove garlic crushed
Kosher salt
freshly ground black pepper

Cooking Tools Required
8x8 inch nonstick baking pan, Baking sheet, Cutting board, Food Processor, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, Refrigerator, Roasting Pan, Saucepan, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
This salad can be kept in an airtight container in the fridge for 2-3 days. It is served cold, so no reheating is necessary.

Nutrition
Calories: 305kcal | Carbohydrates: 19g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 87mg | Sodium: 201mg | Potassium: 922mg | Fiber: 3g | Sugar: 12g | Vitamin A: 738IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

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Vegetarian Parmesan Zucchini Noodles
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Up to 10 servings
Vegetarian Parmesan Zucchini Noodles

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Recipe adapted from:
Jenn Tidwell

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$0.00 Cooking Fee

Vegetarian
These 5-ingredient vegan parmesan zucchini noodles are full of goodness and flavour, and at under 100 cals a portion, make for a perfectly light and tasty weeknight supper.
https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/

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https://www.yumsome.com/healthy-5-ingredient-vegan-parmesan-zoodles/

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Instructions
Once you’ve spiralized your zucchini, wrap and blot the noodles in a clean tea towel, to remove as much moisture as possible.
While the noodles are blotting, heat a heavy skillet, and spray with a few squirts of sesame oil. Stir-fry the garlic for five minutes, until it begins to get crispy. Don't let it burn!
Place the zucchini noodles into a mixing bowl, add a few more sprays of sesame oil, the chopped chilli (if using), and the fried garlic. Mix well.
If serving with a salad, place the leaves into the bottom of a dish, pile the noodles on top, arrange the tomatoes around the edge, and add some alfalfa.
Sprinkle with vegan parmesan, grind over some black pepper, and serve immediately.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon sesame oil
20 clove garlic smashed
5 each zucchini courgette, spiralized
10 tablespoon parmesan cheese
¼ teaspoon freshly ground black pepper
Optional:
1 fresh red chili chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spiralizer, Top Stove

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

Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 279IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 1mg

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Steak a La Chicana (Mexican Pepper Steak)
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
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Up to 10 servings
Steak a La Chicana (Mexican Pepper Steak)

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Recipe adapted from:
Syd Bailey

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 8 oz

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free
One of the first dishes my grandmother taught me how to make and always a family favorite! Goes great with Mexican rice

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Instructions
In a large bowl combine sliced steak and all the ingredients through to the ground pepper. Mix thoroughly and let sit for 10 minutes.
Heat oil in large saute pan over med high heat. When very hot add meat mixture and sear as much as possible.
When meat is browned add tomato sauce and reduce heat to medium. Simmer for 10 minutes until sauce has thickened. Sprinkle with chopped cilantro

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound top round steak or eye of round, sliced thinly
1 cup onion slivered
3 clove garlic sliced thinly
4 serrano pepper or jalapeno, sliced, more or less to taste
1 tablespoon chili powder
1 tablespoon fresh oregano or 1 teaspoon dried
1 cup tomato diced
1 teaspoon Kosher salt
1 tablespoon freshly ground black pepper
2 tablespoon avocado oil
16 ounce canned tomato sauce
½ cup fresh cilantro chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Tongs, Top Stove

Nutrition
Calories: 217kcal | Carbohydrates: 4g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 104mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 3mg

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Pina Colada Pork Chops with Tropical Fruit Salsa
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Up to 10 servings
Pina Colada Pork Chops with Tropical Fruit Salsa

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Recipe adapted from:
Jenn Tidwell

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$0.00 Cooking Fee
Serving Size: 6 ounce

Gluten Free Nut Free
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

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Instructions
Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive30

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
5 pound pork bone-in loin chops 1 pork chop per person
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup chicken stock
1 tablespoon fresh lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoon cold butter
SALSA:
2 kiwifruit peeled and finely chopped
1 banana small, finely chopped
1 avocado peeled and finely chopped
1 lime juiced
1 teaspoon fresh cilantro minced
1 teaspoon fresh basil minced

Cooking Tools Required
Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

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

Nutrition
Calories: 330kcal | Carbohydrates: 5g | Protein: 40g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 310mg | Potassium: 807mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 1mg

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Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis
$0.00 Cooking Fee
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FSA/HSA eligible
4 servings
Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee

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 Heart Healthy Mediterranean Diet Refined Sugar Free Renal 5 on dialysis Soy Free
Enjoy this Italian inspired dish served with green beans and orzo pasta.

Lemon Basil Chicken with Garlic Green Beans and Orzo-Renal 5 Dialysis quantity

Food Prep

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Ingredients

Serving

Cook Tools and Details

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Ingredients Scale

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

Instructions
Cook orzo according to package directions.
Heat olive oil in a skillet. Add sliced chicken and garlic. Cook for 6–7 minutes until browned and cooked through.
Add lemon juice and basil. Stir and cook 1–2 minutes more.
In a separate pan, sauté green beans in olive oil for 5–6 minutes until tender.
Serve chicken and green beans over orzo pasta.

Notes
Lemon Basil Chicken with Garlic Green Beans and Orzo

Ounces per serving: ~11 ounce

Calories: 385 kcal

Carbohydrates: 31 g

Protein: 32 g

Fat: 15 g

Saturated Fat: 2.5 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 7 g

Trans Fat: 0 g

Cholesterol: 78 mg

Sodium: 315 mg

Potassium: 425 mg

Fiber: 5.5 g

Sugar: 3 g

Vitamin A: 900 IU

Vitamin C: 20 mg

Calcium: 60 mg

Iron: 2.3 mg

Phosphorus: 235 mg

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
20 ounce boneless skinless chicken breast sliced thin
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon fresh basil chopped (or 1 teaspoon dried basil)
2 clove garlic minced
8 ounce green bean trimmed
1 tablespoon extra virgin olive oil for sautéing green beans
2 cup orzo pasta cooked

Cooking Tools Required
12-inch nonstick skillet, Colander, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Tongs, Top Stove

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

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Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis

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Recipe adapted from:
Mayumi Tavalero

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Renal 5 on dialysis Soy Free
These tacos are made with seasoned ground beef, traditional toppings, and chipotle sour cream, all wrapped up in a whole wheat flour tortilla

Beef Tacos with Chipotle Sour Cream-Renal 5 Dialysis quantity

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

Instructions
Heat a skillet over medium heat and add a small drizzle of oil. Add the ground beef and cook, breaking it up with a spatula, until browned (about 6-8 minutes). Drain any excess fat.
Stir in the chili powder and ground cumin. let it simmer for 5 minutes
While the beef is cooking, warm the whole wheat tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
Spoon the seasoned ground beef onto each tortilla. Top with shredded lettuce, diced tomatoes, shredded cheese, and Chipotle sour cream.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 teaspoon avocado oil
.75 pound 95% lean ground beef
8 each whole wheat tortilla
2 teaspoon chili powder
1/2 teaspoon ground cumin
1 cup lettuce thinly sliced
1 Roma tomato diced
1/3 cup shredded cheddar cheese
For the chipotle sour cream:
1/3 cup sour cream
1/2 teaspoon chipotle powder
1 teaspoon lime juice

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

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

Nutrition
Calories: 485kcal | Carbohydrates: 49g | Protein: 30g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 734mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 13mg | Calcium: 287mg | Iron: 5mg | Phosphorus: 252mg

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