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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 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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Chipotle Shredded Tofu Wrap
$0.00 Cooking Fee
Up to 10 servings
Chipotle Shredded Tofu Wrap

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Recipe adapted from:
Chloe Ting

$0.00 Cooking Fee
Serving Size: 1 wrap

Dairy Free Egg Free Vegan Vegetarian
These vegan/vegetarian wraps are filled to the brim with BBQ shredded tofu, tons of fresh veggies and a creamy chipotle bean spread.
https://chloeting.com/recipes/chipotle-shredded-tofu-wrap

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https://chloeting.com/recipes/chipotle-shredded-tofu-wrap

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Instructions
Preheat oven to 350 degrees.
Drain tofu and pat dry with a tea towel.
Using a box grater (the side with the larger holes), grate tofu into shreds. No need to be perfect - uneven texture is even better! Transfer to a large mixing bowl.
In a small bowl, mix together all the seasonings for the tofu until combined. Drizzle mixture all over shredded tofu and toss gently to coat.
Transfer tofu to a lined baking sheet, spreading it out in an even layer.
Bake for 15 minutes, tossing once halfway through.  Remove from oven.
Prepare other ingredients:
Slice tomato and avocado, and julienne bell pepper and cucumber.
Assemble your wraps by placing on each one: a generous dollop of chipotle white bean dip, salad greens, cucumber, tomato, bell pepper, avocado, and a generous amount of shredded tofu. Roll tightly and cut in halves. Enjoy!

Notes
I used low carb spinach wraps but feel free to use any wraps that suit your dietary needs. Or feel free to make your own using this easy recipe!
Feel free to add more chili powder to the tofu if you like more of a kick.
You may substitute maple syrup with any other liquid sweetener of choice. If using a granulated sweetener, add 1 tbsp water.
Feel free to switch out or add any vegetables you like for the fillings! Some other suggestions are: iceberg or romaine lettuce, kale, shredded carrot, red cabbage or alfalfa sprouts.

Cook Times

Active Prep35

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce extra firm tofu
2 tablespoon tomato paste
2 tablespoon extra virgin olive oil
2 tablespoon soy sauce
2 tablespoon maple syrup
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
other ingredients
10 low carb spinach wrap
2 cucumber
2 tomato
1 green bell pepper
1 avocado
8 ounce spring lettuce mix
16 ounce chipotle white bean dip

Cooking Tools Required
Box grater, Cutting board, Oven, Sharp Knives

Nutrition
Calories: 392kcal | Carbohydrates: 56g | Protein: 16g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 725mg | Potassium: 674mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2230IU | Vitamin C: 20mg | Calcium: 236mg | Iron: 7mg

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Greek Yogurt Brownies
$0.00 Cooking Fee
12 servings
Greek Yogurt Brownies

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 1 brownie

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!
https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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Instructions
Preheat the oven to 350 degrees
Spray an 8 x 8 pan and set aside
In microwave safe bowl melt 1/2 cup chocolate bar chunks
Let cool 2 minutes
Whisk in yogurt
Whisk in monk fruit sugar
Mix until smooth
Mix flour, baking soda and cocoa powder in separate bowl
Mix dry ingredients in to wet until smooth
Mix in milk
Fold in chocolate chips
Transfer to sprayed pan
Bake for 25 minutes

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive2

Total Time32 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup sugar free chocolate bar broken into chunks
1 cup 0% Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup monk fruit sweetener or other sugar substitute
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sugar free chocolate chips

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven

Reheating/Serving Instructions
Reheat 10 seconds in a microwave or eat cold

Nutrition
Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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Perfectly Prepared Farro
$0.00 Cooking Fee
Up to 10 servings
Perfectly Prepared Farro

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Recipe adapted from:
Love and Lemons

$0.00 Cooking Fee
Serving Size: 1/3 cup

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Farro is perfectly cooked, then tossed with a lemon-herb dressing. Makes a great warm-weather side dish!
https://www.loveandlemons.com/farro

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https://www.loveandlemons.com/farro

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Instructions
Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
Make the lemon herb dressing: Mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Farro:
1 cup uncooked farro rinsed
Lemon Herb Dressing:
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh lemon juice more to taste
1/2 tablespoon fresh thyme
1 clove garlic grated
¼ teaspoon Dijon mustard
½ teaspoon Kosher salt more to taste
freshly ground black pepper
½ cup Italian parsley chopped
Optional:
pinch crushed red pepper optional

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

Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

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Sausage, Potato and Kale Soup
$0.00 Cooking Fee
Up to 10 servings
Sausage, Potato and Kale Soup

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$0.00 Cooking Fee
Serving Size: 2 cups

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Try this customer-submitted, budget-friendly comfort soup. Perfect for a cool Spring supper!

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Instructions
In a large stock pot, add oil and cook Italian sausage, breaking into bit sized pieces until cooked through, drain most oil, leaving a 1-2 tablespoons in the pot
Add onion, garlic and red chili flakes sauté 2-3 minutes
Add potatoes, pour in broth, salt & pepper and bay leaf
Bring to a boil, then lower heat and simmer for 15-20 minutes until potatoes are tender
Turn off heat and add kale and heavy cream, stir and adjust seasoning to taste

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 pound ground Italian sausage either sweet or spicy, depending on taste
1 yellow onion diced
5 clove garlic minced
2 teaspoon Italian seasoning
1 teaspoon crushed red pepper
5 red potato large, leave peel on, dice in 1 ½“ cubes
4 cup chicken broth
4 cup water
2 teaspoon sea salt
2 teaspoon ground white pepper
1 bay leaf
1 cup heavy whipping cream
½ bunch Kale stems removed and torn into bit sized pieces

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

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

Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 63mg | Sodium: 1183mg | Potassium: 693mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1076IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 2mg

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Chicken and Vegetable Soup with Cauliflower Rice
$0.00 Cooking Fee
Up to 10 servings
Chicken and Vegetable Soup with Cauliflower Rice

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Recipe adapted from:
Bel Kaptzan

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free
This soup is made with homemade chicken broth and cauliflowr rice to replace the couscous, for lower carb option yet enjoy the flavor and goodness.
https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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https://www.mako.co.il/food-recipes/recipes_column-soups/Recipe-ff813c1fe47f151006.htm

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Instructions
Add cold water to a large pot. Add chicken, then turn heat to high. Bring to a boil, then turn down to a simmer. Cook for 30 minutes, skimming off the foam that accumulates on top.
Add the zucchini, carrots, butternut squash, celery, onion, cabbage and parsley. Bring to a boil, season with salt, pepper and turmeric, lower the heat and cook for 1 hour. Add the chickpeas in the last 15 minutes of cooking time.
Meanwhile, cook the cauliflower rice. Add the olive oil to a large pan set over medium heat. Add the cauliflower and toast for several minutes, about 5, until it's ready.
Remove cooked chicken from pot, discard the skin, then shred chicken with a fork. Return shredded chicken to the pot. Remove the celery ribs. Taste and adjust seasoning as needed.
Serve the cauliflower rice with the soup.
Note: When storing, separate cauliflower from the soup.

Notes
This recipe uses Moroccan couscous the small sized couscous, NOT the larger pearled couscous, often called Israeli couscous in this country.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
15 cup cold water
6 piece bone-in chicken thigh
5 zucchini large dice
4 carrot large dice
14 ounce butternut squash large dice
2 yellow onion large dice
1/2 head green cabbage roughly chopped
1 bunch Italian parsley chopped
15 ounce canned chickpeas drained and rinsed
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
1 tablespoon ground turmeric
2 tablespoon extra virgin olive oil
2 stalk celery
20 ounce frozen cauliflower rice defrosted

Cooking Tools Required
12-inch saute pan, 5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat cauliflower and soup together in a large bowl in the microwave on medium-high power until heated through.

Nutrition
Calories: 368kcal | Carbohydrates: 30g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 376mg | Potassium: 1105mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9096IU | Vitamin C: 81mg | Calcium: 127mg | Iron: 4mg

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Pesto Chicken Stuffed Sweet Potatoes
$0.00 Cooking Fee
Up to 10 servings
Pesto Chicken Stuffed Sweet Potatoes

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 sweet potato

Dairy Free Egg Free Reduced Fat
This recipe uses dairy-free pesto that's made with cashews, spinach, and fresh basil.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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

Instructions
Boil enough water to cover the cashews. Pour the water over the cashews and allow them to soak while you prepare the potatoes.
Preheat the oven to 400 degrees F (204 degrees C). Place the sweet potatoes and chicken on a baking sheet. Cook for 40 to 45 minutes, or until cooked through.
While the potatoes and chicken cook, make your pesto. Drain the cashews and place them into a blender or food processor along with the spinach, basil, garlic, olive oil, sea salt, and nutritional yeast. Blend until smooth.
Once the chicken and sweet potatoes are cooked through, remove from the oven and place the chicken into a small bowl. With two forks, shred the chicken until completely pulled. Add the pesto to the chicken and mix together until evenly combined.
Stuff each sweet potato with the shredded chicken. Enjoy!

Notes
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving equals one stuffed sweet potato.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2/3 cup cashews
10 sweet potato small
20 ounce boneless skinless chicken breast
2 1/2 cup baby spinach
3/4 cup fresh basil
3 clove garlic minced
3 teaspoon extra virgin olive oil extra virgin
2 teaspoon sea salt
2/3 cup nutritional yeast

Cooking Tools Required
Baking sheet, Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Forks, Mixing bowls, Oven, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through, or in the microwave on medium power.

Nutrition
Calories: 332kcal | Carbohydrates: 50g | Protein: 19g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 662mg | Potassium: 1138mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32878IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 3mg

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Artichoke Dip with Spinach and Yogurt
$0.00 Cooking Fee
Up to 10 servings
Artichoke Dip with Spinach and Yogurt

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Recipe adapted from:
Stephanie Kay

$0.00 Cooking Fee
Serving Size: 5 tablespoons

Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Postpartum Reduced Fat Refined Sugar Free Soy Free Vegetarian
This artichoke dip can be served hot or cold, and is packed full of protein, fibre and veggies.
https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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https://kaynutrition.com/healthy-artichoke-dip-spinach-yogurt/

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Instructions
Blanch spinach and squeeze out any excess liquid, then chop.
For a cold dip:
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
Store the artichoke dip in the fridge in an air-tight container for up to 3 days.
For a warm dip:
Preheat oven to 350°F.
In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
Transfer to the oven and bake for 10-12 minutes until bubbling.
Allow artichoke dip to cool slightly before serving.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 bunch fresh spinach blanched and squeezed of all moisture. then chopped
14 ounce canned artichoke heart drained and finely chopped
1 cup plain Greek yogurt
2 clove garlic grated
1 cup grated parmesan cheese
1/4 cup Italian parsley finely chopped
1/4 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Sharp Knives, Spatula

Reheating/Serving Instructions
Eat chilled or heat in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 73kcal | Carbohydrates: 5g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 415mg | Potassium: 247mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3402IU | Vitamin C: 12mg | Calcium: 148mg | Iron: 1mg

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Bacon Wrapped Jalapeno Poppers
$0.00 Cooking Fee
12 servings
Bacon Wrapped Jalapeno Poppers

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Recipe adapted from:
Sara Welch

$0.00 Cooking Fee
Serving Size: 2 poppers

Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free
These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!
https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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https//www.dinneratthezoo.com/bacon-wrapped-jalapeno-poppers/

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Instructions
Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
Fill each jalapeno half with the cheese mixture.
Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size12

Ingredients

Ingredients
avocado oil cooking spray
12 jalapeno pepper approximately 3-4 inches long
8 ounce cream cheese block, softened
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 pound thin sliced bacon 12 slices, cut in half
24 toothpicks for securing bacon

Cooking Tools Required
Aluminum Foil, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, small spoon, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven for 10 minutes or until heated through.

Nutrition
Calories: 63kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 292mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 17mg | Calcium: 135mg | Iron: 1mg

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Asian Inspired Cabbage Salad
$0.00 Cooking Fee
Up to 10 servings
Asian Inspired Cabbage Salad

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Recipe adapted from:
Customer

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Lower Carb Refined Sugar Free Vegan Vegetarian
This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

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Instructions
Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 head green cabbage large, cut into thin strips, 2-3 inches long
1/4 head purple cabbage cut into thin strips, 2-3 inches long
3 stalk green onion sliced
1 carrot large, julienne
2 tablespoon sesame seeds
1 tablespoon black sesame seeds
For the dressing:
6 tablespoon extra virgin olive oil
2 teaspoon sesame oil
4 teaspoon rice vinegar
2 teaspoon soy sauce
1 1/2 teaspoon Kosher salt divided, more or less to taste
Optional:
1 teaspoon pomegranate extract

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

Nutrition
Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

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Best Tzatziki
$0.00 Cooking Fee
Up to 10 servings
Best Tzatziki

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Recipe adapted from:
Cookie and Kate

$0.00 Cooking Fee
Serving Size: 4 tablespoons

Egg Free Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Tzatziki, a Greek yogurt and cucumber sauce, is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It’s a refreshing chilled sauce, dip or spread.

Best Tzatziki quantity

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Instructions
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
1 ½ cup plain Greek yogurt
2 tablespoon extra-virgin olive oil
2 tablespoon fresh dill or mint, chopped
1 tablespoon fresh lemon juice
1 clove garlic medium, pressed or minced
½ teaspoon fine sea salt

Cooking Tools Required
Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives

Nutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg

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Smothered Pork Chops
$0.00 Cooking Fee
Up to 10 servings
Smothered Pork Chops

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Egg Free Soy Free
Pan fried pork chops smothered in sauteed onions and mushrooms

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Instructions
Preheat oven 375 degrees.
Mix flour with salt and pepper in large bowl
Lightly coat pork chops in flour
Heat large skillet with butter and olive oil
Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
Add chicken stock and thyme sprigs
Simmer for 5 minutes
Season with salt and pepper
Pour onions, mushrooms and sauce over pork chops
Bake uncovered for 25 minutes at 375 degrees

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook25

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 1/2 pound boneless pork loin chop 1 chop per serving
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon butter
2 tablespoon extra virgin olive oil
8 ounce cremini mushroom sliced
1 yellow onion large, sliced
2 tablespoon garlic chopped
1/2 cup chicken stock
2 sprig fresh thyme

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Reheat one serving at a time in the microwave for 90 seconds

Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 154mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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Cabbage & Tomato Soup
$0.00 Cooking Fee
Up to 10 servings
Cabbage & Tomato Soup

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

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

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

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Instructions
Add the water to a large pot over medium-high heat. Add the onion, celery, carrot, and garlic and cook for about five minutes until the onions begin to soften. Stir in the salt and Italian seasoning and continue to cook for another one to two minutes.
Stir in the tomatoes and cabbage, then add the broth.
Bring the soup to a gentle boil, then reduce heat slightly and simmer for 20 to 25 minutes or until the vegetables are tender. Season the soup with additional salt if needed. Divide between bowls and enjoy!

Cook Times

Active Prep10

Hands-On Cook7

Hands-Off Cook25

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup water
2 yellow onion large, chopped
3 stalk celery chopped
2 carrot large, peeled and chopped
5 clove garlic minced
11/2 teaspoon sea salt more or less to taste
5 teaspoon Italian seasoning
30 ounce canned diced tomatoes drained
7 1/2 cup green cabbage chopped or sliced
15 cup vegetable broth

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Peeler, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 66kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2840mg | Potassium: 370mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3011IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 2mg

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Mexican Style Ground Turkey
$0.00 Cooking Fee
Up to 10 servings
Mexican Style Ground Turkey

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Recipe adapted from:
Mayumi Tavalero

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

Dairy Free Egg Free Keto Lower Carb Reduced Fat Soy Free
Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

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Instructions
Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil optional
3 pound 99% lean ground turkey
1 yellow onion finely diced
3 teaspoon Kosher salt more or less to taste
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper more or less to taste

Cooking Tools Required
Cutting board, 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 or in the microwave until heated through.

Nutrition
Calories: 179kcal | Carbohydrates: 3g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 808mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

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Vietnamese Spring Rolls with Nuoc Cham
$0.00 Cooking Fee
Up to 10 servings
Vietnamese Spring Rolls with Nuoc Cham

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 roll

Dairy Free Egg Free Gluten Free Nut Free
These traditional Spring rolls are rolled with rice paper wraps and filled with shrimp, lettuce, fresh herbs, and rice noodles, then served with a chili-garlic citrus dipping sauce.

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Instructions
Bring a medium saucepan of water to a boil. Cook rice noodles 4-5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for about 10 seconds to soften. Lay wrapper flat on a cutting board. In a row across the center, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold over lower edge of wrap over filling then turn in sides and roll up tightly to top end of wrapper (just like a burrito). Repeat with remaining ingredients.
For the nuoc cham:
In a small bowl mix together all the sauce ingredients. Serve spring rolls with nuoc cham on the side.
Notes: For vegetarian spring rolls substitute shrimp with dried shiitake mushrooms (reconstituted), bean sprouts, julliened cucumbers, and/or carrots (grated). For Nuoc Cham leave out the fish sauce and substitute 1 teaspoon soy sauce.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook5

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ounce dry rice noodle very thin
10 rice paper wrap 8.5 inch diameter, round
1 pound cooked shrimp U30-40
1/3 cup Thai basil or sweet basil leaves
1/3 cup fresh mint whole leaves
1/3 cup fresh cilantro whole leaves
3 cup butter lettuce chopped
NUOC CHAM
8 teaspoon fish sauce
1/2 cup water
3 lime juiced
2 clove garlic minced
4 tablespoon granulated sugar
2 teaspoon chili garlic sauce Lee Kum Kee recommended

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

Reheating/Serving Instructions
When storing Spring rolls, do not allow them to touch or they may tear when pulled apart.

Nutrition
Calories: 64kcal | Carbohydrates: 9g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 685mg | Potassium: 137mg | Fiber: 1g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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Sticky Sesame Cauliflower
$0.00 Cooking Fee
Up to 10 servings
Sticky Sesame Cauliflower

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free Vegetarian
Note: Requires 2 baking sheets for 6-10 servings.

Sticky Sesame Cauliflower quantity

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Instructions
Preheat your oven to 450 F. Line baking sheet with parchment paper. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head cauliflower large, chopped (about 12 cups)
2/3 cup low-sodium soy sauce
1/2 cup pure maple syrup honey or agave
1/2 cup rice vinegar
4 clove garlic minced
3 teaspoon toasted sesame oil
1 teaspoon ground ginger
3 tablespoon cornstarch or arrowroot
1/2 cup water
For garnish:
1 tablespoon sesame seeds
3 stalk green onion sliced

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

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

Nutrition
Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 432mg | Fiber: 3g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 1mg

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One Pan Italian Roasted Tofu and Vegetable Dinner
$0.00 Cooking Fee
6 servings
One Pan Italian Roasted Tofu and Vegetable Dinner

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.

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Instructions
Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
Marinade:
2 teaspoon dried basil
2 teaspoon dry thyme
2 teaspoon dry oregano
2 teaspoon paprika
1 teaspoon garlic powder
6 tablespoon extra virgin olive oil
1 lemon juiced
For roasting:
24 ounce extra-firm tofu drained and chopped
2 tablespoon extra virgin olive oil for the tofu
1 head cauliflower chopped
3 carrot peeled, sliced lengthwise, then chopped in thirds
28 ounce canned chickpeas drained and rinsed
1 pound asparagus ends trimmed and cut into thirds
1 yellow onion medium, sliced
1 yellow bell pepper sliced
2 pint cherry tomato
1 teaspoon sea salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste

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

Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition
Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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Vegan Coconut Curry
$0.00 Cooking Fee
Up to 10 servings
Vegan Coconut Curry

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

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Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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Clean Diet Stuffed Mushrooms with Cashew Cream
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Stuffed Mushrooms with Cashew Cream

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 mushroom

Dairy Free Egg Free Gluten Free Keto Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These portobello mushrooms are stuffed with spinach, onions, and a creamy cashew sauce. Note: This recipe requires 2 baking sheets for 7-10 servings.

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Instructions
Preheat oven to 350° F and line a baking sheet(s) with parchment paper.
Peel and stem each mushroom then rub each cap with avocado oil and sprinkle with salt and pepper.
Heat oil in a large sauté pan over medium heat and add the onion, cooking until soft, about 5 minutes. Add the spinach, nutmeg, salt and pepper. Sauté another minute until spinach is wilted. Drain off excess liquid.
To make the cashew cream, add all the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.
Add the cashew cream to the spinach mixture, mixing well to combine.
Fill each mushroom cap with the mixture and place on prepared baking sheet.
Bake for 25-30 minutes,

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 Portobello mushroom peeled and stemmed
2 tablespoon avocado oil
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Spinach filling:
1 tablespoon avocado oil
1 onion large, finely chopped
4 ounce fresh spinach chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Cashew Cream:
1 cup raw cashews
1 cup hot water
1 teaspoon dried basil
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon avocado oil

Cooking Tools Required
Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Top Stove, Vegetable Peeler

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

Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 367mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

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Goji Berry Balls
$0.00 Cooking Fee
Up to 10 servings
Goji Berry Balls

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3 balls

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. When you're craving a bit of energy, just grab one of these tasty bites!

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Instructions
In a food processor, grind cashews into a fine meal.
Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup cashew raw
1 1/2 cup goji berries raw
3 teaspoon pure vanilla extract
3 tablespoon maple syrup
6 tablespoon fresh lemon juice
For rolling:
1 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

Nutrition
Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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Yakisoba Spaghetti Squash
$0.00 Cooking Fee
6 servings
Yakisoba Spaghetti Squash

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 ounce

Dairy Free Egg Free Lower Carb Nut Free Paleo 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 spaghetti squash to recreate a traditional Japanese dish.

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Instructions
Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
Use a fork and scrape the flesh into strings.
In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
Add shiitake mushrooms and cook for another 2 minutes
Add spaghetti squash, scallions and sauce, and 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 Cook10

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
5 pound spaghetti squash 1 large squash
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, Microwave, Mixing bowls, Oven, Sharp Knives, Skillet, Top Stove

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

Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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Once Upon A Chef (6)
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