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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

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Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Creamy Zucchini Soup with Walnuts and Dill
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Creamy Zucchini Soup with Walnuts and Dill

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

(8 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

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

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

Dairy Free Diabetes Friendly Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This creamless yet creamy zucchini soup is thickened with walnuts. Serve it hot or cold, depending on the weather.
https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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https://www.onceuponachef.com/recipes/creamyzucchini-walnut-and-dill-soup.html

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

Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil for easy clean-up.
Heat the oil over medium-low heat in a large pot. Add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent. Do not brown.
Add the zucchini, broth, salt, and pepper, and bring to a boil. Turn the heat down to medium-low, cover, and simmer for 10 to 12 minutes, or until the zucchini is tender.
Meanwhile, place the walnuts on the prepared baking sheet and toast in the oven until fragrant, 5 to 10 minutes. (Keep a close eye on them as nuts can burn quickly).
Add the dill and walnuts to the soup. Using a stick blender, purée the soup until smooth. Alternatively, purée the soup in batches in a blender. Add the lemon juice to the soup, taste, and adjust seasoning if necessary. Ladle the soup into bowls, drizzle with more olive oil, sprinkle with dill, and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon extra virgin olive oil divided
2 each onion medium, chopped
4 clove garlic quartered
3.5 pound zucchini halved lengthwise and sliced thin
6 cup vegetable broth
1 ½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
4 tablespoon fresh dill or half the quantity dried, plus more for serving
3 ounce walnuts toasted, 3 oz of walnuts is equal to 2/3 cup of shelled walnut pieces
5 tablespoon fresh lemon juice

Cooking Tools Required
Baking sheet, Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Mixing spoon, Oven, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Whisk

Reheating/Serving Instructions
Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost it in the refrigerator for 12 to 24 hours, until completely thawed. Serve cold or reheat it on the stovetop over medium heat until hot.10

Nutrition
Calories: 152kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 927mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 633IU | Vitamin C: 34mg | Calcium: 42mg | Iron: 1mg

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Pulled Tandoori Chicken
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Pulled Tandoori Chicken

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4.5 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat 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. Mild shredded chicken and coconut milk combine to make this classic Indian dish. Add cauliflower rice for a complete meal.

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

Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 each onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper

Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 278kcal | Carbohydrates: 10g | Protein: 39g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 710mg | Potassium: 843mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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Precut Veggies for Dipping
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Precut Veggies for Dipping

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Recipe adapted from:
Mayumi Tavalero

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Love to snack on fresh-cut vegetables throughout the day? Let Foodom cooks do the prep for you. All you have to do is supply your favorite dip or enjoy it as is.

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

Instructions
Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch celery trimmed, stalks cut crosswise into thirds
3 carrot medium, cut into sticks
2 red bell pepper cut lengthwise, cored and cut into sticks
2 English cucumber peeled, and cut into sticks
1 bulb jicama small, peeled and cut into sticks

Cooking Tools Required
Colander, Cutting board, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.

Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3883IU | Vitamin C: 33mg | Calcium: 19mg | Iron: 1mg

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Roasted Carrots with Fresh Ginger and Orange
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

$0.00 Cooking Fee
Serving Size: 1/2 cup

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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

Instructions
Preheat the oven to 350°F.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 carrot large
5 tablespoon extra virgin olive oil
1 tablespoon fresh ginger grated
1 orange zested
1/2 teaspoon Kosher salt

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
https://family-friends-food.com/roasted-carrots-orange-ginger/

Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg

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Clean Diet Spinach Onion Quiche with Sweet Potato Crust
$0.00 Cooking Fee
8 servings
Clean Diet Spinach Onion Quiche with Sweet Potato Crust

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/8 pie

Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely quiche combines spinach, mushrooms, and onions for a delicious main dish (serve with a side salad) or side dish.

Clean Diet Spinach Onion Quiche with Sweet Potato Crust quantity

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

Instructions
Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
Stir in the chopped spinach until it wilts, then remove from heat.
In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
For the Crust:
1 each sweet potato large, peeled and thinly sliced
1 tablespoon avocado oil for roasting sweet potato crust
1/2 teaspoon sea salt fine grain
For the Filling:
8 ounce spinach chopped
1 cup white mushroom sliced
1 each onion small thinly sliced
3 clove garlic finely chopped
1/2 teaspoon sea salt fine grain
6 each egg
1/4 cup canned lite coconut milk
2 tablespoon nutritional yeast
1 tablespoon feta cheese for topping, optional

Cooking Tools Required
9 inch Pie Dish

Reheating/Serving Instructions
Heat in a 350 degree oven or microwave on medium power until heated through.

Nutrition
Calories: 121kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 406mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6854IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

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Oven Roasted Root Vegetables
$0.00 Cooking Fee
Up to 10 servings
Oven Roasted Root Vegetables

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

Dairy Free Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Vegan Vegetarian Whole 30
Roasting gives this vegetable side dish depth of flavor. Pair it with Baked Balsamic Glazed Chicken Thighs for a complete meal.

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

Instructions
Preheat oven to 400 degrees and position oven rack to lower middle.
Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
Vegetables should be cooked through and nicely browned.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

Ingredients
1 pound shallot peeled
12 ounce carrot cut into 2-inch lengths
20 ounce yukon gold potato scrubbed and cut into 4ths
8 ounce parsnip cut into 2-inch lengths
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoon fresh rosemary chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Roasting Pan, Sharp Knives, Tongs

Reheating/Serving Instructions
Heat on high power, uncovered in microwave.

Nutrition
Calories: 155kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 585mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5687IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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Broiled Sirloin Steak
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Broiled Sirloin Steak

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 1/2 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

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Instructions
Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
3 teaspoon garlic salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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Clean Diet Baked Chicken Tenders
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Clean Diet Baked Chicken Tenders

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 5 ounces

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

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

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These baked chicken strips are made using almond meal and coconut so they are grain-free and gluten-free. Pair with one of Karin's salads for a complete meal!

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

Instructions
Pre-heat oven to 400°
Crack egg(s) into a shallow bowl and whisk.
In another bowl whisk together the almond meal, coconut, paprika, garlic powder, sea salt and black pepper (and cayenne pepper if using).
One by one dredge each chicken strip in the egg, shaking off any access and then dip into the almond meal mixture. Roll until each tender is covered completely. Place chicken on a sheet pan lined with parchment paper OR a wire rack that fits the baking sheets (the wire rack will make for a crispier texture).
Bake for 20 minutes, flipping the tenders once halfway through baking time. When done the chicken tenders will be golden brown and completely cooked through. Remove tenders from the oven and allow to cool slightly before serving.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound boneless skinless chicken breast organic, cut into strips
3 egg
Whisk together:
1½ cup almond meal
1 cup unsweetened shredded coconut or sub with more almond meal
2½ teaspoon paprika
1½ teaspoon garlic powder
1½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper optional

Cooking Tools Required
Cooling Rack, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Sharp Knives, Whisk

Reheating/Serving Instructions
Place chicken strips on parchment-lined baking sheet in a 350 degree oven. Bake for 15 minutes or until heated through.

Nutrition
Calories: 333kcal | Carbohydrates: 7g | Protein: 35g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 529mg | Potassium: 591mg | Fiber: 4g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg

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Grilled Garlic Shrimp
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Grilled Garlic Shrimp

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This grilled shrimp makes a perfect appetizer, main dish, or an accompaniment to steak for a delicious surf and turf.

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

Instructions
Heat a grill to medium-high heat.
In a bowl combine shrimp with olive oil and minced garlic. Set aside.
Skewer 5 shrimp on each bamboo skewer. Season with salt and pepper
Brush grill clean and using an oiled clean rag, wipe down the grates. Grill shrimp for about 3 minutes on per side.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound raw shrimp, 21-25 size, peeled and deveined U21-25 size, peeled and deveined, patted dry with paper towels
4 tablespoon extra virgin olive oil
6 clove garlic minced
10 10-inch bamboo skewer soaked in hot water for 30 minutes (for 10 servings)
1/3 teaspoon Kosher salt more or less to taste or dietary preference (no salt for heart healthy)
½ teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Grill, Mixing bowls, Sharp Knives

Reheating/Serving Instructions
Heat on grill for several minutes until heated through.

Nutrition
Calories: 133kcal | Carbohydrates: 2g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 720mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

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Roasted Brussels Sprouts with Balsamic Reduction
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Roasted Brussels Sprouts with Balsamic Reduction

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Recipe adapted from:
Reneta Jenik

$0.00 Cooking Fee
Serving Size: 4.5 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This classic vegetables side dish has the perfect balance of sweet and savory thanks to the balsamic reduction. Note: If your balsamic vinegar already has a light syrup texture, then there is no need to reduce it. This recipe requires 2 heavy-duty sheet pans for 7-10 servings.

Roasted Brussels Sprouts with Balsamic Reduction quantity

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Instructions
Preheat oven to 400 degrees F. Place the trimmed Brussels sprouts on a parchment-lined sheet pan, followed by the pancetta, olive oil, Kosher salt, and pepper. Toss to combine, then spread out in a single layer. Roast for 20 to 25 minutes, tossing again half way through the cooking time.
Meanwhile, to make the balsamic reduction, place balsamic vinegar in a small saucepan and simmer for 5 minutes or until vinegar is reduced by half. If a more sweet version is desired, stir in the maple syrup.
When finished roasting Brussels sprouts should be tender and pancetta cooked through. Remove from oven, then drizzle with a tablespoon or two of the balsamic reduction. Toss, and adjust seasonings if necessary.

Notes
Notes: If you are using an aged balsamic vinegar that is thicker than regular balsamic vinegar, you can use it as is, and skip reducing it. Just drizzle over Brussels sprouts as soon as they are removed from the oven, and the residual heat from the pan will thicken it up even more. Toss immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 ½ pound Brussels sprout trimmed and if large, cut in half lengthwise
¼ cup extra virgin olive oil
2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper
For the balsamic reduction:
½ cup balsamic vinegar
1 teaspoon maple syrup optional

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

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

Nutrition
Calories: 110kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 497mg | Potassium: 458mg | Fiber: 4g | Sugar: 5g | Vitamin A: 856IU | Vitamin C: 96mg | Calcium: 53mg | Iron: 2mg

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Clean Diet Baked Asian Meatballs
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Up to 10 servings
Clean Diet Baked Asian Meatballs

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Lower Carb Paleo Refined Sugar Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious meatballs have an Asian twist with the added flavors of sesame, tamari sauce, and cilantro. Serve in lettuce wraps topped with shredded red cabbage, carrot, and avocado. Note: This recipe requires 2 heavy duty rimmed baking sheets for 7-10 servings.

Clean Diet Baked Asian Meatballs quantity

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Instructions
Preheat oven to 500° F. Line a baking sheet with unbleached parchment paper
Gently mix all ingredients in a bowl.
Form 2 tablespoons of the meat mixture into a ball and place on prepared baking sheet(s). Repeat with remaining mixture.
Bake for 15-16 minutes or until cooked through. (If you’re not sure, stick a meat thermometer in the center of a meatball; it should register 165oF. Otherwise cut one open and make sure it is no longer pink in the center.)
Serve with lettuce leaves, sriracha, red cabbage, carrot, and avocado slices.

Cook Times

Active Prep45

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
For the meatballs:
7 fresh shiitake mushroom medium, stems removed, caps wiped clean, and finely chopped
4 pound 85% lean ground turkey preferably dark meat
1 bunch green onion thinly sliced
¾ cup fresh cilantro leaves and tender stem, finely chopped
3 tablespoon tomato paste
3 tablespoon sesame oil toasted, unrefined
4 tablespoon tamari sauce (wheat free), or coconut aminos
4 clove garlic finely grated or pushed through a garlic press
2½ teaspoon sea salt
1/2 teaspoon freshly ground black pepper
For serving:
1 head purple cabbage small, thinly sliced
2 carrot grated
2 avocado sliced
2 head lettuce leaves separated, for wrapping
1 tablespoon Sriracha or other hot sauce, optional

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

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

Nutrition
Calories: 311kcal | Carbohydrates: 13g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 956mg | Potassium: 1013mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3269IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 3mg

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Cauliflower Broccoli Baked Patties
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Up to 10 servings
Cauliflower Broccoli Baked Patties

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 patties

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

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Brain Food Dairy Free Diabetes Friendly Gluten Free Heart Healthy Lower Carb Paleo Postpartum Pregnancy Refined Sugar Free Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious and nutritious vegetable patties make for a great appetizer, side dish, or vegetarian main dish. Note: This recipe requires 2 baking sheets for 6-10 servings.

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Instructions
Cut cauliflower and broccoli into florets, then place in a food processor. Process until it's finely chopped. For larger amounts you will need to do this in batches. In a large microwave safe bowl, microwave the cauliflower and broccoli for 8 minutes. Drain thoroughly to remove all of the water.
Place cauliflower/broccoli mixture and remaining ingredients in a large bowl and mix well. Allow it to cool in the refrigerator for 30 minutes, mixing occasionally to speed the process.
Preheat the oven to 350 degrees F.
Once cool, form into even sized patties, and place on an oiled cookie sheet. Bake for 50-60 minutes, turning the patties over halfway through cooking time.
Tips:
Make sure to drain cauliflower and broccoli really well before mixing it with the rest of the ingredients or else patties will fall apart.
Oil the baking sheet well so the patties won't stick and space them evenly on the baking sheet.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
5 pound cauliflower
4 pound broccoli
10 egg
1 bunch Italian parsley chopped
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon avocado oil or coconut oil for frying

Cooking Tools Required
Baking sheet, Colander, Cutting board, Food Processor, Mixing bowls, Sharp Knives

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

Nutrition
Calories: 208kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 426mg | Potassium: 1345mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1849IU | Vitamin C: 279mg | Calcium: 168mg | Iron: 3mg

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Braised Chicken Thighs with Garlic, Lemon and Olives
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Braised Chicken Thighs with Garlic, Lemon and Olives

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(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 bone-in, skin-on chicken thigh

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Chicken thighs are seared until crisp and golden brown before being combined with soft onions, lots of garlic, lemon and Greek olives. This dish is from The Tasting Table Blog.
https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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https://www.tastingtable.com/cook/recipes/braised-chicken-thighs-with-garlic-lemon-and-greek-olives-r

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Instructions
Remove the chicken from the fridge 20 minutes before cooking to remove the chill.
Preheat the oven to 350°.
Season the chicken on both sides with salt and pepper.
In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes.
Add the garlic cloves to the pan and flip the thighs over.
Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.
With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes.
Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven.
Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook50

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 bone-in skin-on chicken thigh
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
12 clove garlic
2 yellow onion large thinly sliced (for 10 servings about 4 cups)
1 lemon thinly sliced, seeds discarded
2 tablespoon fresh oregano plus more for garnish
1 cup green olive
1 lemon juiced

Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Oven, Sharp Knives, Tongs, Top Stove

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

Nutrition
Calories: 392kcal | Carbohydrates: 5g | Protein: 24g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 789mg | Potassium: 370mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

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GF Green Clean Diet Minestrone Soup with Kale
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Up to 10 servings
GF Green Clean Diet Minestrone Soup with Kale

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(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 12 oz

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This delicious and savory soup is a great alternative to traditional minestrone soup. Based on Karin Adoni's recipe.

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Instructions
Heat avocado oil in a large soup pot on medium heat. Add bay leaves, garlic, and leak. Saute for 5 mins, until the leak starts carmelizing.
Add celery and cook for 1 min, while tossing.
Add zucchini, peas, snap peas, tomato, and stock.
Reduce heat to medium-low and simmer covered for 15 mins.
Add quinoa pasta in the last 10 mins. Skip this step for Whole30 and Paleo.
Increase heat to medium, add the turmeric, nutritional yeast, parsley, basil, oregano, pumpkin seeds, and kale. Season with salt and pepper. Cook for 1 min and then remove from heat.
Serve hot in bowls.

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup tomato ripe
2 tablespoon avocado oil
2 bay leaf
1 cup leek sliced and chopped (white only)
4 clove garlic minced
2 cup celery stalk and leaves chopped
1 cup zucchini small diced
1/4 cup frozen green peas
1/2 cup snap peas sliced
1/2 cup green tomato or slightly unripe, diced
1 cup quinoa pasta skip this for Paleo and whole30
10 cup low sodium vegetable stock
1 teaspoon nutritional yeast
1/4 cup pumpkin seeds
1/4 teaspoon ground turmeric
1/4 cup Italian parsley chopped
1/4 cup fresh basil torn
1/4 cup fresh oregano chopped
1 cup Tuscan kale leaves chopped
Optional garnish:
1 bunch fresh basil

Cooking Tools Required
Cutting board, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Reheat in sauce pot until warm

Nutrition
Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 967mg | Potassium: 280mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2001IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 1mg

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Clean Diet Cauliflower Shepherd’s Pie
$0.00 Cooking Fee
6 servings
Clean Diet Cauliflower Shepherd’s Pie

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/6 pie

Egg Free Gluten Free Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Karin's version of shepard's pie includes ground turkey and a whipped cauliflower topping.

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Instructions
Place a couple inches of water in a large pot. Once the water is boiling, place steamer insert and then cauliflower florets into the pot and cover. Steam for 12-14 minutes, or until tender.
Drain and return cauliflower to the pot. You can follow the same process if using sweet potato, however steaming time will be longer.
Add the ghee, mustard, salt, and pepper to the pot with the cauliflower, and using an immersion blender blend the ingredients until smooth. Set aside.
Meanwhile, heat the coconut oil in a large skillet over medium heat. Add the onion, celery, and carrots and sauté for 5 minutes. Add in the ground turkey and cook until no longer pink, or about 7 minutes.
Stir in the tomatoes, chicken broth, and remaining spices into the meat mixture. Season to taste with salt and pepper.
Simmer until most of the liquid has evaporated, about 8 minutes, stirring occasionally.
Distribute the meat mixture evenly in an oven pan and spread the pureed cauliflower on top.
Use a fork to create texture in the cauliflower and drizzle with avocado oil.
Place under the broiler for 5-7 minutes until the top turns golden.
Sprinkle with fresh parsley and serve.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the top layer:
1 head cauliflower large, cut into florets.
2 tablespoon ghee or coconut oil
1 teaspoon mustard spicy brown
1/2 teaspoon Kosher salt more or less to taste
1 pinch freshly ground black pepper more or less to taste
1 tablespoon extra virgin olive oil
For the bottom layer
1 tablespoon coconut oil
½ onion large, diced
2 stalk celery diced
3 carrot diced
1 pound 93% lean ground turkey
2 tomato large, diced
1 cup chicken stock
1 teaspoon dry mustard
¼ teaspoon ground cinnamon
⅛ teaspoon ground clove
1 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste
1 teaspoon Italian parsley chopped

Cooking Tools Required
Casserole dish, Cutting board, Forks, Immersion Blender, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives, Skillet, Spatula, Steamer Basket, Top Stove

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

Nutrition
Calories: 264kcal | Carbohydrates: 12g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 763mg | Potassium: 738mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5556IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 2mg | Phosphorus: 229mg

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Oven Baked Lime Pepper Chicken
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Up to 10 servings
Oven Baked Lime Pepper Chicken

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These spicy lime and Dijon mustard chicken breasts pair well with any of our great salads.

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Instructions
In a large mixing bowl or glass measuring cup, whisk together all the ingredients for the marinade.
Place the chicken breasts in a baking dish that’s just big enough to accommodate them in a single layer and then pour the marinade right over. Turn until all the chicken breasts are evenly coated, cover with plastic film and place in the refrigerator to marinate for at least 1 hours.
Preheat your oven to 375° F.
In a large, heavy skillet, heat avocado oil over medium-high heat. Once the pan is hot enough, add the chicken breasts, 2 or 3 at a time, and sear for a minute or two on each side, until nice and golden brown.
Place the seared chicken breasts in a Dutch oven or other oven safe dish with a tight fitting lid and repeat with the remaining chicken breasts.
Pour the remaining marinade over the chicken breasts, put the lid on and and bake in the oven for 25 minutes, then remove the lid and continue cooking for another 5 minutes to crisp up the chicken.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive15

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil
10 boneless skinless chicken breast small, 1 breast per serving
For the marinade
4 lime zested, then juiced
4 tablespoon avocado oil
6 clove garlic minced
1 teaspoon salt more or less to taste, or preference
2 teaspoon freshly ground black pepper
4 tablespoon Dijon mustard
2 teaspoon crushed red pepper
To garnish
1/2 cup Italian parsley chopped
4 lime sliced

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Dutch Oven, Kitchen towels, Measuring cups and spoons, Oven, Plastic food wrap, Sharp Knives, Skillet, Tongs

Reheating/Serving Instructions
Place a sauté pan over medium heat and add chicken, and cook until heated through.

Nutrition
Calories: 241kcal | Carbohydrates: 7g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 439mg | Potassium: 519mg | Fiber: 2g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 1mg

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Roast Beef with Sweet Potatoes and Broccoli
$0.00 Cooking Fee
6 servings
Roast Beef with Sweet Potatoes and Broccoli

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free
This simple roast beef dinner has everything you need for a perfect Sunday dinner.

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Instructions
Preheat oven to 375 degrees.
Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.
Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook70

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 pound beef roast
2 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
2 tablespoon avocado oil
5 each sweet potato peeled and cut into 2-inch chunks
4 clove garlic peeled and halved
2 tablespoon extra virgin olive oil
1 tablespoon fresh cilantro chopped
2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

Cooking Tools Required
Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

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

Nutrition
Calories: 820kcal | Carbohydrates: 52g | Protein: 67g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1191mg | Potassium: 2290mg | Fiber: 11g | Sugar: 11g | Vitamin A: 28026IU | Vitamin C: 186mg | Calcium: 208mg | Iron: 9mg

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Clean Diet Sweet Potato and Chicken Patties
$65.00 Cooking Fee
Up to 10 servings
Clean Diet Sweet Potato and Chicken Patties

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Recipe adapted from:
Karin Adoni Ben-David

$65.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious patties are a wonderful sub for burgers. If made smaller they can also be enjoyed as an appetizer.

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Instructions
Peel and slice yams into 1 1/2 inch chunks. Place in a large pot and fill with water until just covering. Bring to a boil, turn down to medium, and cook for 15-20 minutes or until tender. Mash. Season with half the sea salt.
Preheat the oven to 375F
In a large bowl, mix the mashed yams, ground chicken, onion, green onions, eggs, remaining sea salt, pepper, paprika, and garlic powder. Set aside for 10 minutes.
Form mixture into 2 ounce patties (4 per serving). Brush with avocado oil and place on a parchment lined baking sheet. Bake for 10 minutes, then flip and bake an additional 10 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive10

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 each sweet potato or yam
5 teaspoon sea salt or to taste
2 pound ground chicken or turkey
2 each red onion chopped
1/2 bunch green onion sliced including the green and the white parts
3 each egg
1 teaspoon freshly ground black pepper
4 tablespoon paprika
3 teaspoon garlic powder
3 teaspoon dry thyme
3 tablespoon avocado oil

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Mixing bowls, Mixing spoon, Oven, parchment paper, Potato Masher

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes, or heat in a large sauté pan over medium heat until heated through.

Nutrition
Calories: 265kcal | Carbohydrates: 18g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 579mg | Potassium: 836mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11114IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 2mg

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Low Carb Shrimp and Sausage Paleo Skillet
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Up to 10 servings
Low Carb Shrimp and Sausage Paleo Skillet

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Recipe adapted from:
Paleo Newbie

$0.00 Cooking Fee
Serving Size: 6 ounces

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Paleo Refined Sugar Free Soy Free
This flavor packed surf and turf low carb and paleo skillet includes shrimp, sausage, bell peppers and zucchini. Important note: This recipe requires 2 large sauté pans for 6 or more servings.
https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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https://www.paleonewbie.com/20-minute-shrimp-sausage-paleo-skillet-meal/

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

Instructions
Heat a large skillet(s) over medium-high heat. Add some oil, then the shrimp. Season with Old Bay Seasoning. Sauté shrimp for several minutes or until opaque. Remove shrimp from pan and set aside.
To the same skillet(s) add some oil, then the onions and bell peppers, sautéing for several minutes.
Add sausage and zucchini cooking another 2 minutes.
Add cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute.
Pour chicken stock into pan and mix through to moisten everything.
Add salt, ground pepper, and red pepper flakes to taste.
Remove from heat and garnish with parsley.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound raw shrimp, 21-25 size, peeled and deveined
15 ounce pre-cooked smoked sausage chopped
2 cup red bell pepper diced
2 cup green bell pepper diced
1 each yellow onion large, diced
2/3 cup chicken stock
2 each zucchini large, chopped
5 clove garlic chopped
1/2 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
1 pinch crushed red pepper
5 teaspoon Old Bay Seasoning
4 tablespoon extra virgin olive oil or coconut oil for sautéing
2 tablespoon Italian parsley chopped

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

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

Nutrition
Calories: 294kcal | Carbohydrates: 9g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 1149mg | Potassium: 478mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 93mg | Iron: 2mg

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Vegan Ratatouille
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Vegan Ratatouille

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(1 customer review)

$0.00 Cooking Fee

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian Whole 30
This colorful ratatouille is an excellent way of transforming simple fresh tomatoes, bell peppers, eggplant, and squashes into a flavorful and elegant French dish that is loved by all who eat it. It is hearty, flavorful, vegan, gluten-free, oil-free and paleo. Based on Michelle's recipe from Healthier Steps blog.

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

Instructions
Cut the eggplant into cubes and place in a large colander. Toss with sea salt and set aside for 20 minutes to drain.
Heat a large saucepan on medium heat and once it's hot add the water, it should be sizzling. Add onion and cook until softened, about 4 minutes. Stir in garlic, bell peppers and cook for 2 minutes.
Stir in tomatos, let cook for 2-3 minutes. Add the eggplant and cook another 4 minutes. Then add the zucchini, yellow squash, basil, thyme, oregano, rosemary, tomato paste, vegetable broth, and cook vegetables until it is simmering, another 3 minutes or so.
Reduce heat and cook covered until vegetables are tender about 10 more minutes. Season with salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 tablespoon water or olive oil spray
1 each eggplant large, peeled and diced
½ each onion chopped
7 clove garlic minced
1 each red bell pepper medium diced
1 each orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 each zucchini chopped
1 each yellow squash chopped
3 tablespoon fresh basil
3 sprig fresh thyme or ½ teaspoon dried
2 sprig fresh oregano or ¼ teaspoon dried
1 sprig fresh rosemary
2 tablespoon tomato paste
½ cup vegetable broth plus 2 tablespoons
½ tablespoon Kosher salt or to taste
1 tablespoon fresh basil for garnish, chopped

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

Reheating/Serving Instructions
Sprinkle with Parmesan cheese for serving (optional) or vegan cheese (not Paleo).

Nutrition
Calories: 46kcal | Carbohydrates: 10g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 430mg | Potassium: 475mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1389IU | Vitamin C: 50mg | Calcium: 35mg | Iron: 1mg | Phosphorus: 59mg

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