Skip to content

How it works
Gifts
Sign up
Log in

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

Products search

Search dishes

Book a meal
Book a chef
Menu
Menu
Medically tailored meals
Cooking classes
Become a chef

How it works
Gifts
Sign up
Log in

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!

Show more

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.

Show more

All Dishes
Re-order
My Favorites

Freezer

Showing 141–160 of 190 results

Active filters

Refined Sugar Free

Add to my favorites

Beef Tibs
$0.00 Cooking Fee
Up to 10 servings
Beef Tibs

Add to my favorites

Recipe adapted from:
Max Falkowitz

$0.00 Cooking Fee
Serving Size: About 5 ounces after cooking

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free
The sauce in this dish gets its kick from berbere, an Ethiopian chile powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.

Beef Tibs 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
Melt ghee in a heavy saucepan on medium heat, then add onions, ginger, garlic, and berbere. Reduce heat to medium-low and cook, stirring occasionally, until onions are dark, ruddy, and golden, about 30 minutes. Onions should be at a low sizzle during cooking process. Adjust heat accordingly.
Transfer to food processor and blend until not quite a purée. Return to saucepan, season to taste with salt, and keep warm.
Season beef on all sides generously with kosher salt. Heat oil in a 12-inch cast iron or stainless steel skillet over high heat high until lightly smoking. Add beef in a single layer, leaving plenty of open space in the pan (brown in batches if you don't have a large enough skillet). Cook without moving until well-seared on one side, about 3 minutes. Flip meat cubes with tongs and cook on second side until well seared. Continue to cook meat, stirring and flipping occasionally until desired level of doneness is reached. For rare meat, transfer to saucepan immediately. For medium, cook an additional one to two minutes before transferring to saucepan. For well done, cook up to five more minutes before transferring to saucepan.
Toss beef with warm sauce, stir in lemon juice, and serve immediately.

Cook Times

Active Prep15

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 tablespoon ghee
6 onion medium, chopped medium (about 2 cups)
18 clove garlic minced, about 2 tablespoons
6 tablespoon berbere (Ethiopian Spice Blend)
1 teaspoon Kosher salt more or less to taste or dietary preference
3 pound sirloin steak cut into 1-inch cubes, trimmed of excess fat and connective tissue
3 teaspoon avocado oil
3 teaspoon fresh lemon juice more or less to taste

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

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

Nutrition
Calories: 331kcal | Carbohydrates: 10g | Protein: 31g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 106mg | Sodium: 394mg | Potassium: 672mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1425IU | Vitamin C: 7mg | Calcium: 68mg | 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

Low Carb Eggplant Pizza
$0.00 Cooking Fee
8 servings
Low Carb Eggplant Pizza

Add to my favorites

Recipe adapted from:
Arman Liew

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free
This eggplant pizza may be low in carbs, but it's loaded with flavor. Toppings include mushrooms, onions, bell peppers, and sliced pepperoni.
https://thebigmansworld.com/eggplant-pizza-recipe/#wprm-recipe-container-68394

Low Carb Eggplant Pizza quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size8

Ingredients

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

Cooking Tools Required
Heavy duty rimmed baking sheet, parchment paper

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

Nutrition
Calories: 177kcal | Carbohydrates: 11g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 743mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 382IU | Vitamin C: 15mg | Calcium: 37mg | 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

Butternut Squash and Farro Salad
$0.00 Cooking Fee
Up to 10 servings
Butternut Squash and Farro Salad

Add to my favorites

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Brain Food Egg Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
This delicious salad starts with roasted butternut squash for extra flavor. The farro is then tossed with herbs and a sherry-dijon vinaigrette.

Butternut Squash and Farro Salad 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 the oven to 400 degrees F. Drizzle the squash with olive oil and season with salt and pepper. Spread into an even layer on a baking sheet and roast until light golden brown and cooked through, 15 to 20 minutes. Let cool.
Rinse farro and place in a medium saucepot with the water, cider, bay leaves and salt. Bring to a boil then reduce heat and simmer until tender (approx. 20 minutes). Most of the water should be absorbed, drain off any excess if needed.
In a large bowl, whisk together the oil, vinegar, dijon, orange zest, juice and honey, season with salt & pepper.
Add the farro, roasted squash, arugula, parsley, pistachios and parmesan cheese and gently toss until everything is well incorporated. Once everything is combined, taste for seasoning, adding additional salt and pepper if needed. Serve at room temperature.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 butternut squash peeled and medium diced
2 cup uncooked farro
1 cup apple cider
2 cup water
2 bay leaf
4 cup arugula
½ cup Italian parsley
¼ cup shelled pistachios
½ cup shaved parmesan cheese or ricotta salata
For the vinaigrette:
½ cup extra virgin olive oil
2 tablespoon sherry vinegar
1 tablespoon Dijon mustard
2 teaspoon honey
1 orange zested and juiced
2 teaspoon sea salt
2 teaspoon ground white pepper

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Peeler, Saucepan with lid, Sharp Knives, Top Stove

Nutrition
Calories: 369kcal | Carbohydrates: 56g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 586mg | Potassium: 779mg | Fiber: 10g | Sugar: 9g | Vitamin A: 16484IU | Vitamin C: 44mg | Calcium: 159mg | 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

Red Lentil Dahl-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Red Lentil Dahl-Diabetes Friendly

Add to my favorites

Recipe adapted from:
Kate Hackworthy

$0.00 Cooking Fee

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

Red Lentil Dahl-Diabetes Friendly quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

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

Cook Tools and Details

Print Recipe
Ingredients Scale

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

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

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

*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

Fried Sweet Potato Latkes
$0.00 Cooking Fee
Up to 10 servings
Fried Sweet Potato Latkes

Add to my favorites

Recipe adapted from:
Tori Avey

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
A twist on the classic potato latkes, these fried sweet potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

Fried Sweet Potato Latkes quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://toriavey.com/potato-latkes/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Peel and cut (not necessary if hand shredding) the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1 ½ cup avocado oil for frying
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 448kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | 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 White, Spinach, Mushrooms and Onion Frittata
$0.00 Cooking Fee
6 servings
Egg White, Spinach, Mushrooms and Onion Frittata

Add to my favorites

Recipe adapted from:
Reneta Jenik

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat 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 prep.

Egg White, Spinach, Mushrooms and Onion 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. 6

Instructions
Pre-heat the oven to 375 degrees.
In a large bowl, whisk together the eggs, with the milk.
Then stir in the ricotta and parmesan cheese, and mix well.
Add all the vegrables and herbs, and mix well into the mixture.
Lightly coat a baking dish, add the mixture and bake in the warm over for 15-20 minutes. After 15 minutes check egg firmness in the middle. Time might varies per pen size and oven functionality.
Cut into pie shaped wedges to serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

Ingredients
20 egg white large
2 tablespoon whole milk
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
½ teaspoon garlic powder
2 tablespoon fresh dill chopped, or other fresh herbs
extra virgin olive oil spray
10 ounce frozen spinach thawed and squeezed thoroughly to remove liquid
4 ounce white mushroom sliced
1 shallot or onion diced
¼ cup low fat ricotta cheese
1 tablespoon parmesan cheese

Cooking Tools Required
8x8 inch nonstick baking pan, 9 inch Pie Dish, Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Store in air-tight containers until ready to eat. Then, reheat at 350 degrees in the oven for 5 to 10 minutes or until heated through, or microwave for a minute and a half.

Nutrition
Serving: 5oz | Calories: 71kcal | Carbohydrates: 4g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 464mg | Potassium: 320mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4204IU | Vitamin C: 3mg | Calcium: 86mg | 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

Hungarian Goulash (Beef and Vegetable Stew)
$30.00 Cooking Fee
Up to 10 servings
Hungarian Goulash (Beef and Vegetable Stew)

Add to my favorites

Recipe adapted from:
Customer

$30.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Refined Sugar Free Whole 30
This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

Hungarian Goulash (Beef and Vegetable Stew) 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
In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for 1.5 hours or until beef is tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook90

Passive0

Total Time2 hours

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil plus additional as needed
3 pound beef stew meat (chuck) cubed
2 onion medium dice
2 carrot medium dice
2 white potato cut into 1/2 inch chunks
4 tomato coarsely grated
2 green bell pepper medium dice
5 clove garlic crushed
2 bay leaf
2 tablespoon paprika
½ tablespoon smoked paprika
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon caraway seeds
2 bulb kohlrabi medium dice

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

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

Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

*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

Miracle Noodle Yakisoba
$0.00 Cooking Fee
6 servings
Miracle Noodle Yakisoba

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

Miracle Noodle Yakisoba quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.instagram.com/karinadoninutrition/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | 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

Okra, Peas & Rice
$0.00 Cooking Fee
5 servings
Okra, Peas & Rice

Add to my favorites

Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Okra, Peas & Rice quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 5

Instructions
Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 1/2 cup Jasmine rice
4 cup okra trimmed, chopped
30 ounce canned black eyed peas drained and rinsed
4 teaspoon extra virgin olive oil
2 teaspoon paprika more or less to taste
1 teaspoon sea salt more or less to taste
56 ounce canned whole peeled tomatoes drained and halved

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

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

Nutrition
Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | 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

Carrot Juice with Ginger and Lemon
$0.00 Cooking Fee
Up to 10 servings
Carrot Juice with Ginger and Lemon

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

Carrot Juice with Ginger and Lemon 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
Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound carrot
2 ounce fresh ginger peeled and roughly chopped
1 lemon peeled and cut into chunks

Cooking Tools Required
Masticating Juicer

Nutrition
Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | 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

Collard Green and Chickpea Falafel
$0.00 Cooking Fee
Up to 10 servings
Collard Green and Chickpea Falafel

Add to my favorites

Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 falafel

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

Collard Green and Chickpea Falafel 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 people

Instructions
Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine.
Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 tablespoon at a time until the mixture is thick enough to handle.
Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
Heat a large skillet over medium to medium-high heat and add 2 tablespoon oil at a time. Swirl to coat pan.
Add 4 falafel (or however many will fit very comfortably) to the pan at a time
Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
Cook until the underside is golden brown as well
Serve immediately with hummus.
Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
8 cup collard greens stemmed and torn, or Swiss chard
30 ounce canned chickpeas rinsed and drained
6 clove garlic chopped
3 tablespoon tahini
3 tablespoon fresh lemon juice
⅓ teaspoon ground cumin
2 teaspoon sea salt more or less to taste
1 teaspoon freshly ground black pepper more or less to taste
8 tablespoon oat flour (ground from gluten free oats)
8 tablespoon avocado oil or coconut oil
4 tablespoon hummus

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

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

Nutrition
Calories: 312kcal | Carbohydrates: 32g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 500mg | Potassium: 380mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 14mg | Calcium: 126mg | 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

Mashed Parsnips with Irish Butter
$0.00 Cooking Fee
Up to 10 servings
Mashed Parsnips with Irish Butter

Add to my favorites

Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounces

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Irish butter adds richness to these mashed parsnips. If you normally have mashed potatoes these are a great alternative.

Mashed Parsnips with Irish Butter 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
In a large saucepan add enough water to cover the parsnips by an inch. Add salt and bring to a boil. Turn heat down to medium and cook parsnips until tender, about 20 minutes.
Drain, and place parsnips back into the saucepan. Using a potato masher or ricer, mash until smooth.
Stir in the Irish butter. Season with Kosher salt and pepper.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound parsnip peeled and cut into 2-inch chunks
1 tablespoon Kosher salt
5 tablespoon unsalted Irish butter such as Kerrygold
1 teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Cooking Tools Required
Colander, Cutting board, Potato Masher, Saucepan

Reheating/Serving Instructions
Heat in microwave, covered on high power until heated through. Stir once halfway through heating time.

Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 992mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 19mg | Calcium: 43mg | 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

Sweet Potato Paratha
$0.00 Cooking Fee
Up to 10 servings
Sweet Potato Paratha

Add to my favorites

Recipe adapted from:
Kaiser Permanente

$0.00 Cooking Fee
Serving Size: 1-2 parathas

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Sweet Potato Paratha is a delicious Indian flatbread prepared with mashed sweet potato, wheat flour, and Indian spices.
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

Sweet Potato Paratha quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/sweet-potato-paratha/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Boil potatoes (cook until soft enough to be mashed).
To make the dough, mix the flour and nigella seeds in a bowl. Add a little water at a time and knead the dough by hand or in a food processor with half-moon shaped blades, by pulsing. Cover dough and set it aside.
When potatoes are cooked, mash in a bowl or pot. Add all the rest of the stuffing ingredients and mix well.
Divide the dough into however many balls for the servings selected and flatten them into dough-patties by smearing them with dry flour.
Divide filling into the number of servings selected and then fill each patty and bring the edges together in the center to make balls.
Flatten them and roll them out with a rolling pin, keeping them ½ cm thick.
Preheat a flat griddle. Place paratha on heated griddle and cook until browned on one side. Flip and cook until browned on the other side.
Optional for serving:
Chutney

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
Dough:
4 cup whole wheat flour
2 cup water
1/2 teaspoon Nigella seeds
Filling:
4 each sweet potato peeled and cubed
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1/2 teaspoon cumin powder regular or roasted
2 stalk green onion
2 tablespoon fresh cilantro
2 teaspoon lemon juice
1 teaspoon sea salt

Cooking Tools Required
12-inch nonstick skillet, 5-quart saucepot, Cutting board, Food Processor, griddle, Measuring cups and spoons, Mixing bowls, Potato Masher, Rolling Pin, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 10 minutes or on the cooktop in a pan over medium heat.

Nutrition
Calories: 244kcal | Carbohydrates: 53g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 286mg | Potassium: 492mg | Fiber: 8g | Sugar: 4g | Vitamin A: 12860IU | Vitamin C: 3mg | Calcium: 49mg | 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

Keto Peanut Butter Fudge
$0.00 Cooking Fee
16 servings
Keto Peanut Butter Fudge

Add to my favorites

Recipe adapted from:
Maya Krampf

$0.00 Cooking Fee
Serving Size: 1 square

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
This sugar-free keto peanut butter fudge recipe is rich, fudgy, and naturally gluten-free,
https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

Keto Peanut Butter Fudge quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://www.wholesomeyum.com/recipes/sugar-free-keto-low-carb-peanut-butter-fudge-recipe/?fbclid=IwAR0J2evJiiDZGupKr3TLaSmzqFtvQ86QiTQL-QNtb-94oUbu9bWdM_5pom0#jumptorecipe

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Line an 8×8 in (20×20 cm) baking pan with parchment paper, letting it hang over the sides. Set aside.
Combine the peanut butter and butter in a large bowl (if using the microwave) or saucepan (if using the stove). Heat over low heat, stirring a few times, until melted and smooth.
Stir in the sweetener and collagen powder, until smooth. Taste and adjust sweetener if needed. Remove from heat. Stir in vanilla extract.
Spread the mixture into the baking pan. Freeze for 30-45 minutes, until firm.
To slice, lift the parchment paper out of the pan and place on a cutting board. Run a knife under hot water to warm it up, dry, and use it to cut the fudge into squares. Store in the freezer. If desired, soften on the counter for a couple of minutes when serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1 1/2 cup peanut butter thick and creamy, salted, no sugar added
6 tablespoon unsalted butter
2/3 cup powdered monk fruit allulose blend
1/4 cup collagen protein powder
1 teaspoon pure vanilla extract

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Measuring cups and spoons, parchment paper, Saucepan, Sharp Knives, Top Stove

Nutrition
Calories: 190kcal | Carbohydrates: 11g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 19mg | 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

Swedish Meatballs
$0.00 Cooking Fee
Up to 10 servings
Swedish Meatballs

Add to my favorites

Recipe adapted from:
Stephanie

$0.00 Cooking Fee
Serving Size: 3 meatballs

Diabetes Friendly Heart Healthy Lower Carb Refined Sugar Free
These juicy and flavorful Swedish Meatballs are smothered in a savory gravy that you can serve with noodles or mashed potatoes.
https://thecozycook.com/swedish-meatball-recipe/

Swedish Meatballs quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://thecozycook.com/swedish-meatball-recipe/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Heat ½ of the olive oil in a large, high-walled skillet and add the finely diced onions and garlic. Soften for 5 minutes. Set aside and let cool.
In a large bowl, combine the breadcrumbs, Parmesan cheese, whisked egg, milk, cooled onions/garlic, salt, oregano, allspice, nutmeg, and pepper. Gently incorporate the meat until evenly combined, but without overworking it (otherwise the meatballs will be tough instead of tender).
Roll into 1 ½-inch meatballs and place on a plate. (A small cookie scoop makes it easier to roll balls of uniform size.) Transfer to the fridge and let them chill for 15 minutes, or up to overnight. Cover if chilling overnight.
While the meatballs chill, combine the beef broth, chicken bouillon, Worcestershire sauce, Dijon, and parsley in a large measuring cup with a spout. Set aside.
Heat remaining olive oil in a large skillet over medium-high heat.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them with a spoon to brown on all sides. Brown for about 1 minute per side. Remove and set aside. Add additional oil and/or decrease heat slightly as needed throughout cooking.
Melt the butter in the same skillet and use a silicone spatula to “clean” the bottom of the skillet. Stir in the flour and cook for 2 minutes, stirring continuously, until it begins to brown.
Add the beef broth mixture in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Place the sour cream in a medium bowl. Spoon some of the sauce into the bowl (about ¼ cup), and stir until well-combined. Stir it into the sauce over low heat until incorporated.
Add the meatballs back to the skillet along with any juices from the plate. Spoon the sauce on top. Allow them to heat through over low heat for 10-15 minutes (or until cooked through), partially covered. Garnish with fresh parsley and serve over mashed potatoes or egg noodles.

Cook Times

Active Prep25

Hands-On Cook30

Hands-Off Cook15

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
Meatballs (33)
2 tablespoon extra virgin olive oil divided in half
½ cup yellow onion finely diced
2 clove garlic minced
½ cup panko breadcrumbs
¼ cup grated parmesan cheese
1 egg large, whisked
1/3 cup milk
1 teaspoon Kosher salt
¼ teaspoon dried oregano
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
¾ pound 80% lean ground beef
½ pound ground pork
Sauce
4 tablespoon butter
4 tablespoon all-purpose flour
2 cup beef broth
1 chicken bouillon cube
2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon dried parsley
½ cup sour cream at room temperature

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, plate, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave or stove top until heated through.

Nutrition
Calories: 288kcal | Carbohydrates: 7g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 548mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 275IU | Vitamin C: 1mg | 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

Banana peanut butter and bone broth smoothie
$0.00 Cooking Fee
Up to 10 servings
Banana peanut butter and bone broth smoothie

Add to my favorites

Recipe adapted from:
Customer recipe

$0.00 Cooking Fee
Serving Size: 1.5 cups

Egg Free Gluten Free Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Whole 30
This smoothie is special as it includes bone broth. The collagen and amino acids in bone broth are incredibly beneficial for joint aches and pains. This smoothie was added per a customer request, accomodating diatery preferences and needs.

Banana peanut butter and bone broth smoothie 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
Method: Place all of the ingredients into a high speed blender and blitz until the desired consistency is reached. Pour into a glass and drizzle with extra honey or peanut butter. Enjoy.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 3/4 cup soy milk changed from nut milk to making it higher in potassium and it also contains protein
1 1/4 cup bone broth can buy premade -avoid bone broth with added spices
5 banana
2 1/2 cup blueberries
2 1/2 cup peanut butter
1 drizzle honey optional, to sweeten

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

Nutrition
Calories: 503kcal | Carbohydrates: 36g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Sodium: 333mg | Potassium: 728mg | Fiber: 6g | Sugar: 20g | Vitamin A: 406IU | Vitamin C: 15mg | Calcium: 161mg | 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

Super Veggie Dip
$0.00 Cooking Fee
Up to 10 servings
Super Veggie Dip

Add to my favorites

Recipe adapted from:
Bryan Johnson

$0.00 Cooking Fee
Serving Size: 8 ounce

Dairy Free Egg Free Refined Sugar Free Soy Free Vegetarian
This customer submitted vegan and vegetarian dip is loaded with nutrient rich vegetables and legumes for protein and fiber.
https://blueprint.bryanjohnson.co/

Super Veggie Dip quantity

Food Prep

Cooking

Storing

Clean Up

Shopping List Email

Ingredients

Serving

https://blueprint.bryanjohnson.co/

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Place broccoli, cauliflower, mushrooms (maitake or shiitake), ginger and garlic in boiling water*. Boil until tender (7-9 min). Steaming is also acceptable. You can choose to blend or keep whole pieces.
In a high-speed blender, place cumin, apple cider vinegar, lime juice, cooked black lentils, the strained cooked vegetables, and blend until it becomes thick soup.
If needed, add some of the vegetable water (or steaming water) to thin out the texture. Season with salt.
Top with hemp seeds and optional garnishes.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
53 ounce canned black lentils drained
2.75 pound broccoli with stalk
1.7 pound cauliflower
1/2 pound shiitake or maitake mushrooms
5 clove garlic
1/2 ounce fresh ginger
5 lime juiced
5 tablespoon cumin
5 tablespoon apple cider vinegar
5 tablespoon hemp seeds
Optional garnish:
5 tablespoon extra virgin olive oil for drizzling
5 tablespoon 100% organic dark chocolate for sprinkling

Cooking Tools Required
5-quart saucepot, Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Steamer Basket

Nutrition
Calories: 715kcal | Carbohydrates: 98g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Sodium: 82mg | Potassium: 799mg | Fiber: 37g | Sugar: 7g | Vitamin A: 840IU | Vitamin C: 165mg | Calcium: 209mg | Iron: 15mg

*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

Vegan Walnut Bolognese with Brown Rice Pasta
$0.00 Cooking Fee
Up to 10 servings
Vegan Walnut Bolognese with Brown Rice Pasta

Add to my favorites

Recipe adapted from:
Bailey Ruskus

$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.

Vegan Walnut Bolognese with Brown Rice Pasta 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
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

*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

←
1
2
3
…
5
6
7
8
9
10
→

Shopping Cart

Become a chef

Share your love for food while earning on your own schedule

Sign-up

Learn

About us
Quick start clips
Safety
Become an affiliate
Blog
Press
Contact us

Cook

Become a chef
Chefs FAQs
Submit a recipe
Chef supplies marketplace

Eat

How it works
Meet the chefs
Shop kitchen essentials
Invite friends
Gift cards
Help center

Subscribe to our newsletter

Facebook Tiktok Linkedin Twitter

© 2023 Foodom, Inc. | Phone: (415) 612-3356 | Address: 50 Iron Point Circle, Suite 140, Folsom, CA 95630

Privacy Policy | Terms of Service | Affiliate Agreement

Main Category

Balanced Complete Meals (13)
Bulk Protein (2)
Camping and Local Travel (25)
Casserole Dishes (9)
Comfort (82)
Customer Recipes (6)
Everyday Food (95)
Family Meals and Desserts (59)
Freezer Meals (190)
School Lunches (15)
Toddler Friendly (16)
Wallet Friendly (52)
Kid Friendly (71)

Cuisines

American (130)
Caribbean (3)
Chinese (5)
Eastern European (6)
Ethiopian (2)
French (3)
Indian (13)
Italian (34)
Japanese (5)
Korean (1)
Mediterranean (21)
Mexican (14)
Other Asian (3)
Thai (2)

Diets

Brain Food (17)
Dairy Free (119)
Diabetes Friendly (50)
Egg Free (134)
Gluten Free (126)
Heart Healthy (22)
Keto (38)
Low FODMAP (3)
Lower Carb (59)
Nut Free (113)
Oil Free (7)
Paleo (46)
Postpartum (28)
Pregnancy (21)
Reduced Fat (35)
Refined Sugar Free (190)
Soy Free (163)
Vegan (63)
Vegetarian (116)
Whole 30 (31)

Special Occasion

Christmas (11)
Easter (14)
Hanukkah (9)
Other Occasion (12)
Passover (7)
Rosh Hashanah (10)
Super Bowl (16)
Thanksgiving (10)
Valentines Day (6)

Course

Appetizer (31)
Breakfast (24)
Dessert (14)
Dressing and Sauces (4)
Drinks (1)
Main Dish (100)
Salad (1)
Side Dish (49)
Snack (38)
Soup (29)

Main Ingredient

Beef (16)
Bread/Dough (5)
Broth (24)
Cheese (19)
Dairy (28)
Eggs (28)
Fish (5)
Fruits (14)
Grains (36)
Legumes (34)
Nuts (15)
Pasta (16)
Pork (8)
Poultry (35)
Seafood (3)
Vegetables (130)

Cooking Method

Baking (70)
Boiling (60)
Braising (7)
Broiling (7)
Chopping (16)
Frying (12)
Grilling (1)
Pressure Cooking (5)
Roasting (5)
Sautéing (72)
Searing (1)
Simmering (65)
Steaming (5)
Stewing (4)
Stir-frying (4)

Recipe Author

An Le (3)
Cookie and Kate (4)
Jen Stone (4)
KaiaFIT (16)
Karin Adoni Ben-David (30)
Lori Zanini (1)
Mayumi Tavalero (41)
Once Upon A Chef (2)
Skinnytaste (1)
Syd Bailey (4)
Zeke Gluckman (6)
Kaiser Lifestyle Medicine (1)
Tori Avey (4)

Available Coupon

X

Close

×

When do you want to book this service?

It looks like you have at least one appointment reserved. Select from an upcoming appointment or create a new booking to choose a different time or chef.

Choose your upcoming reserved appointment

Time limit reached.

Complete your purchase by booking a new time

Book a new time

Loading recommendations...