Family

Add to my favorites

Primavera Egg Muffins
$0.00 Cooking Fee
12 servings
Primavera Egg Muffins

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 muffin

Dairy Free Diabetes Friendly Gluten Free 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. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

Primavera Egg Muffins quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 tablespoon avocado oil divided
1 small red onion chopped
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Paleo Ham & Egg Cups
$0.00 Cooking Fee
6 servings
Paleo Ham & Egg Cups

Add to my favorites

Recipe adapted from:
Trina Beck

$0.00 Cooking Fee
Serving Size: 1 egg cup

Gluten Free Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.
https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

Paleo Ham & Egg Cups quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 350º F.
Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
Add the chopped peppers and sauté for another 2 minutes. Set aside.
In a medium bowl whisk together the eggs and coconut milk.
Season with Kosher salt and pepper.
Grease muffin tin with coconut oil and line each cup with a slice of ham.
Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
Bake at 350º F for about 20 minutes

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Recipe Serving Size6

Ingredients

Ingredients
6 slice deli ham we used Applegate brand
4 egg
1/4 cup canned full-fat coconut milk
1/4 cup orange bell pepper chopped
1/4 cup red bell pepper chopped
1/4 cup yellow onion chopped
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1/4 cup extra virgin olive oil for sauteing

Cooking Tools Required
Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Place one cup in the microwave and heat for 30 seconds or less on medium power.

Nutrition
Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Alan’s Famous Breakfast Frittata
$0.00 Cooking Fee
12 servings
Alan’s Famous Breakfast Frittata

Add to my favorites

Recipe adapted from:
Alan Skversky

$0.00 Cooking Fee

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Reduced Fat Refined Sugar Free Soy Free
This recipe is a family favorite of Chef Alan and we thank him for sharing it with us! It's high in protein, low in fat, and loaded with vegetables. This dish is meant to feed a crowd,

Alan’s Famous Breakfast Frittata quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place a large pot with a steamer basket over medium-high heat. Pour 1 cup of water into the pot and add asparagus. Cook until tender, about 7 minutes. Distribute evenly in the baking dish.
In a large bowl beat together the eggs and the egg whites. Season with salt and pepper; set aside.
Heat a skillet over medium heat. Spray with cooking spray and add the ground turkey. Saute for five minutes then add the onion and red bell pepper. Continue to cook for several more minutes until the turkey is no longer pink. Season with salt, pepper, garlic powder, and onion powder. Distribute evenly in the baking dish.
Spray the pan again and add the spinach. Saute for several minutes or until wilted, Distribute evenly in the baking dish.
Carefully pour the egg mixture into the baking dish and if necessary gently stir to equally distribute.
Bake for 45-60 minutes.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 bunch asparagus chopped into one-inch lengths
12 egg large
16 ounce egg white
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground turkey
1 white onion small dice
1 red bell pepper diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh spinach roughly chopped

Cooking Tools Required
9x13 inch glass baking dish, Mixing bowls, Mixing spoon, Steamer Basket, Whisk

Reheating/Serving Instructions
Reheat in 350 degree oven for 30 minutes or until heated through.

Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 758mg | Potassium: 561mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4386IU | Vitamin C: 26mg | Calcium: 79mg | Iron: 3mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Ham and Asparagus Frittata
$0.00 Cooking Fee
8 servings
Ham and Asparagus Frittata

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Diabetes Friendly Keto Lower Carb Nut Free
This delicious frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal.

Ham and Asparagus Frittata quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
In a large bowl, whisk together the eggs, then stir in the cheese, salt and pepper. Set aside.
Warm 1 tablespoon of the olive oil in a 10 or 11 inch non-stick pan, over medium heat. Add the asparagus and the mushrooms. Saute for 5-6 minutes or until asparagus in tender and the mushrooms have lost most of their moisture.
Add the ham and cook until heated through, about 1 minute more. Transfer the ham/vegetables into the egg mixture. Wipe out the pan.
Reduce the heat to low, and add another tablespoon of olive oil. Cook the green onions for just a minute. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 2 minutes. Continue cooking until the eggs are just beginning to set, 4 to 6 minutes more.
Place a large plate over the pan and quickly invert the frittata onto the plate. Heat the pan over medium heat, adding another tablespoon of olive oil. Carefully slide the inverted frittata back into the pan, cover and cook until the eggs are fully set, about 5 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size8

Ingredients

Ingredients
10 egg large
1 cup cheddar cheese grated
¼ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
5 ounce asparagus chopped into 1 inch pieces
4 ounce white mushroom sliced
12 ounce deli ham diced
4 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

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

Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 20g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 677mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Charcuterie Board or Tray
$0.00 Cooking Fee
Up to 10 servings
Charcuterie Board or Tray

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 5 ounces

Egg Free Refined Sugar Free Soy Free
This charcuterie board has an assortment of cheeses, cured meats, marinated olives, roasted red peppers, cornichons, jam, fresh fruit, dried fruit, and nuts. Note: You will need a large board/tray about 24"x16" for serving, plus cheese knives.

Charcuterie Board or Tray quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce brie round
8 ounce smoked gouda wedge
8 ounce blue cheese wedge
1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
4 ounce fig jam small jar, with spoon
1 ½ pound assorted cured meats
12 ounce assorted crackers
1 bunch red grape firm
5 ounce dried apricot
1 cup almonds
Optional:
1 bunch fresh rosemary for garnish

Cooking Tools Required
24x18 wooden board, cheese knives, Cutting board, Kitchen towels, Sharp Knives, small spoon

Nutrition
Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 608mg | Potassium: 332mg | Fiber: 4g | Sugar: 16g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Egg Muffin Tex-Mex Style With Veggies and Black Beans
$0.00 Cooking Fee
12 servings
Egg Muffin Tex-Mex Style With Veggies and Black Beans

Add to my favorites

Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe might require 2 muffin pans.

Egg Muffin Tex-Mex Style With Veggies and Black Beans quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the veggies and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed veggies.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
15 ounce canned black beans rinses and drained
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 cup shredded sharp cheddar cheese
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 127kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 427mg | Potassium: 315mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3432IU | Vitamin C: 26mg | Calcium: 102mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Blueberry Lemon Buttermilk Loaf
$0.00 Cooking Fee
Up to 10 servings
Blueberry Lemon Buttermilk Loaf

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: One 3/4 inch slice

Nut Free Vegetarian
This moist and delicious blueberry loaf is great for a quick snack, breakfast, or even dessert. Buttermilk creates an extra tender and flavorful crumb, plus this loaf also freezes well for extended storage or travel.

Blueberry Lemon Buttermilk Loaf quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
Whisk together the dry ingredients and set aside.
In a large bowl, whisk together lemon zest, 1 tablespoon of the lemon juice, buttermilk, oil, eggs, and vanilla.
Slowly add the dry ingredients into the wet ingredients and gently fold together. Just before it's combined, fold in the blueberries (be extra careful with frozen blueberries as they are more fragile)
Pour into prepared loaf pan and bake for 1 hour, or until a wooden skewer inserted into the center of the loaf comes out clean.
To make the lemon glaze, combine the powdered sugar with the lemon juice, 1 teaspoon at a time, until a syrup consistency is reached. Make sure loaf is completely cool before topping with glaze.

Notes
Frozen blueberries will add a bit more moisture to the loaf, so it may be necessary to extend baking time by 5-8 minutes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dry ingredients:
1 2/3 cup all-purpose flour
1/2 teaspoon Kosher salt Diamond Crystal recommended
2 teaspoon baking powder
1 cup sugar
1 lemon large, zested and juiced
3/4 cup buttermilk
1/2 cup avocado oil
2 egg
1/2 teaspoon pure vanilla extract
1 cup fresh blueberries or frozen
Optional lemon glaze:
1 cup confectioners sugar
1-2 tablespoon fresh lemon juice

Cooking Tools Required
8x5 inch Loaf Pan, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Spatula, Whisk

Nutrition
Calories: 261kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 73IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Banana Date Oatmeal Cookies
$0.00 Cooking Fee
16 servings
Banana Date Oatmeal Cookies

Add to my favorites

$0.00 Cooking Fee
Serving Size: 1 cookie

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Vegan and gluten free, these cookies are made with wholesome oats, flaxseed, bananas, coconut oil and dried fruit with no wheat flour or added sugar.

Banana Date Oatmeal Cookies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16

Instructions
In a small bowl, whisk flaxseed and water. Let sit for about 10 minutes while you are getting other ingredients ready.
Preheat oven to 350 degrees F, line large baking sheet with unbleached parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add coconut oil, vanilla extract, cinnamon, baking soda and salt. Add flaxseed mixture and whisk really well. Add oats and oat flour; stir to combine. Add nuts and dates; mix well. Dough will be very thick.
Using a large ice cream scoop, place batter on previously prepared sheet and flatten with the back of a scoop into large size cookies. Cookies do not spread, you should be able to place 6 large cookies per sheet. Bake for 20 minutes or until nuts start to brown a bit.
Remove from the oven and let cookies cool for a minute, then transfer onto a cooling rack to cool off completely. Enjoy for breakfast, snack or dessert!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
3 tablespoon flax meal
9 tablespoon water
2 ripe banana
1/2 cup coconut oil melted
1 teaspoon pure vanilla extract
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1 3/4 cup rolled oats
1/2 cup oat flour
1 cup mixed nuts chopped if too large
10 pitted Medjool date chopped
avocado oil cooking spray

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

Nutrition
Calories: 296kcal | Carbohydrates: 35g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 99mg | Potassium: 359mg | Fiber: 5g | Sugar: 16g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Parmesan Herb Scones
$0.00 Cooking Fee
8 servings
Parmesan Herb Scones

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 scone

Nut Free Refined Sugar Free Soy Free Vegetarian
Enjoy these savory herb-cheese scones for brunch, lunch, or a snack. These also freeze well for longer term storage.

Parmesan Herb Scones quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place oven rack to middle position and pre-heat oven to 425 degrees.
Whisk together all the dry ingredients.
Using a pastry blender cut-in the butter until it resembles coarse crumbs with some larger lumps.
Beat the egg with the heavy cream and water, and stir mixture into the dry ingredients. Remove dough to a floured work surface and knead a couple times until the dough comes together, about 10 seconds. Form into a ball.
Roll or pat dough out to a ½ inch thick circle. Cut into 8 wedges. Brush top with remaining tablespoon of cream. Separate wedges and place on a parchment lined baking sheet. Bake for 12-15 minutes or until tops are lightly brown. Cool on a wire rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
1/3 cup Parmesan cheese grated
2 tablespoon fresh chives chopped, OR your favorite fresh herb(s)
Ingredients:
4 tablespoon unsalted butter cold, cut into cubes
¾ cup heavy whipping cream
1 egg
1 tablespoon water
For brushing on top:
1 tablespoon heavy whipping cream

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, pastry blender, Pastry brush, Sharp Knives, Spatula, Whisk

Nutrition
Calories: 271kcal | Carbohydrates: 25g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 387mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Raspberry Muffins with Raw Sugar Topping
$0.00 Cooking Fee
12 servings
Raspberry Muffins with Raw Sugar Topping

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Soy Free Vegetarian
These moist and tender muffins make a great snack or quick breakfast, plus they freeze well to enjoy later.

Raspberry Muffins with Raw Sugar Topping quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Adjust oven rack to the middle position and pre-heat to 350 degrees. Grease a standard 12-cup muffin tin or line it with muffin cups.
Whisk together the dry ingredients, set aside. Whisk the egg in a separate bowl, then vigorously whisk in the sugar a little at a time. Add the melted butter continuing to whisk and then the sour cream.
Add the raspberries to the dry ingredients, gently tossing to combine. Fold the sour cream mixture into the dry ingredients until raspberries are evenly distributed, no more than 30 seconds (be gentle, do not over mix).
Divide the batter among the muffin cups and bake until golden brown, about 25 minutes. Cool on a wire rack.
When muffins have cooled for 5 minutes, brush the tops with the melted butter. Gently dip the tops of the muffins into the sugar, rotating to coat the entire top of the muffin.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon Kosher salt
Ingredients:
1 egg large
1 cup granulated sugar
4 tablespoon unsalted butter melted and cooled
1 ¼ cup sour cream
1 ¼ cup fresh raspberries
Sugar topping:
¼ cup butter melted
¼ cup raw sugar spread on a plate

Cooking Tools Required
Cooling Rack, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Pastry brush, plate, Spatula, Standard muffin pan, Whisk

Nutrition
Calories: 277kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 247mg | Potassium: 61mg | Fiber: 1g | Sugar: 22g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Keto Coconut Macaroons
$0.00 Cooking Fee
24 servings
Keto Coconut Macaroons

Add to my favorites

Recipe adapted from:
Carine Claudepierre

$0.00 Cooking Fee
Serving Size: 24

Dairy Free Diabetes Friendly Keto Lower Carb
Delicious and crispy with only 1 gram net carbs per serving.
https://www.sweetashoney.co/keto-coconut-macaroons/

Keto Coconut Macaroons quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.sweetashoney.co/keto-coconut-macaroons/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 24

Instructions
Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size24

Ingredients

Ingredients
4 egg large whites only
1/4 cup erythritol
2 teaspoon pure vanilla extract
2 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Haney’s Oatmeal Raisin Walnut Cookies
$0.00 Cooking Fee
16 servings
Haney’s Oatmeal Raisin Walnut Cookies

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cookie

Refined Sugar Free Soy Free Vegetarian
This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

Haney’s Oatmeal Raisin Walnut Cookies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16

Instructions
In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
Bake for 20 minutes or until walnuts start to brown a bit.
Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
Dry ingredients:
2 cup rolled oats
1/3 cup all purpose flour
2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
Wet ingredients:
2 ripe banana well mashed
1/2 cup unsalted butter melted
1 teaspoon pure vanilla extract
1 egg
Mix in:
1 cup walnuts chopped
1 1/4 cup raisins

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

Nutrition
Calories: 266kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

Add to my favorites

Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

Egg Muffin Tex-Mex Style With Turkey and Veggies quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No
Add to my favorites

Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans
$0.00 Cooking Fee
12 servings
Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans

Add to my favorites

Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey, veggies, cheese and black beans, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

Egg Muffin Tex-Mex Style With Turkey, Veggies and Black Beans quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in black beans, spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 red bell pepper finely diced
1 green bell pepper finely diced
1 small yellow onion finely diced
1/2 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup canned black beans rinses and drained
1 cup fresh spinach
1 Roma tomato finely diced
1 jalapeno pepper seeded and diced
9 egg whisked
1/2 cup shredded sharp cheddar cheese shredded
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 130kcal | Carbohydrates: 5g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 141mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2g | Sugar: 1g | Vitamin A: 910IU | Vitamin C: 25mg | Calcium: 71mg | Iron: 1mg

*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.
See more dish details

* Do you have allergies or Special requests?

Yes

No

Active filters

Primavera Egg Muffins

Primavera Egg Muffins

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Paleo Ham & Egg Cups

Paleo Ham & Egg Cups

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Alan’s Famous Breakfast Frittata

Alan’s Famous Breakfast Frittata

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Ham and Asparagus Frittata

Ham and Asparagus Frittata

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Charcuterie Board or Tray

Charcuterie Board or Tray

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Optional:

Cooking Tools Required

Nutrition

Egg Muffin Tex-Mex Style With Veggies and Black Beans

Egg Muffin Tex-Mex Style With Veggies and Black Beans

Cook Tools and Details

Ingredients Scale

Instructions

Cook Times

Ingredients

Ingredients

Cooking Tools Required

Nutrition

Blueberry Lemon Buttermilk Loaf

Blueberry Lemon Buttermilk Loaf

Cook Tools and Details

Ingredients Scale

Instructions

Notes

Cook Times

Ingredients

Ingredients

Dry ingredients:

Optional lemon glaze:

Cooking Tools Required

Nutrition

Banana Date Oatmeal Cookies

Banana Date Oatmeal Cookies

Cook Tools and Details

Ingredients Scale

Instructions