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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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Shrimp with Lobster Sauce
$0.00 Cooking Fee
6 servings
Shrimp with Lobster Sauce

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Recipe adapted from:
Bill

$0.00 Cooking Fee
Serving Size: 7 ounces plus 3/4 cup rice

Dairy Free Gluten Free Nut Free
Shrimp with lobster sauce is a classic Chinese takeout dish that’s a bit of a misnomer. There’s really no lobster in the dish at all, but delicious shrimp in a luxurious egg and pork sauce that complements everything nicely. Prep Time10 minsCook Time10 minsTotal Time20 minsCourse: Fish and SeafoodCuisine: Chinese Servings: 6 servings https://thewoksoflife.com/shrimp-lobster-sauce/ Author: Bill
https://thewoksoflife.com/shrimp-lobster-sauce/

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https://thewoksoflife.com/shrimp-lobster-sauce/

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Instructions
Cook rice according to package directions
Peel and devein the shrimp, if not already done. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the sherry and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 1/2 cup long grain white rice cooked according to package directions
24 ounce U21 shrimp
12 ounce ground pork
6 tablespoon avocado oil
3 clove garlic minced
3 tablespoon dry sherry or Shaoxing wine
4 1/2 cup low sodium chicken stock
1 1/2 teaspoon sesame oil
3/4 teaspoon granulated sugar
1 ½ teaspoon Kosher salt more or less to taste
¼ teaspoon white pepper more or less to taste
1 1/2 cup frozen peas
6 tablespoon cornstarch mixed into a slurry with 2 tablespoons water
3 egg beaten slightly
3 stalk green onion chopped

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 583kcal | Carbohydrates: 53g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 704mg | Potassium: 515mg | Fiber: 3g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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Add Extra Veggies
$0.00 Cooking Fee
3 servings
Add Extra Veggies

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

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Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Egg White, Spinach, Mushrooms and Onion Frittata
$0.00 Cooking Fee
6 servings
Egg White, Spinach, Mushrooms and Onion Frittata

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Recipe adapted from:
Reneta Jenik

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Gluten Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
This delicious yet low carb and low fat frittata can be served for daily breakfast or added to a holiday brunch, plus it's freezer friendly for those times you need a quick nutritious meal prep.

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

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time25 minutes

Recipe Serving Size6

Ingredients

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

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

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

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

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Vegan Picadillo
$0.00 Cooking Fee
Up to 10 servings
Vegan Picadillo

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!
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
Cook rice according to package directions if using.
Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
Serve with optional rice and garnish with cilantro.

Notes
Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
Nutrition information is a rough estimate calculated without optional ingredients.

Cook Times

Active Prep25

Hands-On Cook17

Hands-Off Cook10

Passive0

Total Time52 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
4 cup yellow onion diced
1 red bell pepper medium, finely chopped
3 cup fresh shiitake mushroom roughly chopped
3 tablespoon garlic minced, about 4 cloves
2 tablespoon coconut aminos
60 ounce canned brown lentil 15 oz, drained and rinsed
2 teaspoon dried oregano
1 teaspoon ground cumin
2 pinch cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
16 ounce canned tomato sauce
1 1/2 cup water
1 cup pimento-stuffed green olive roughly chopped
1/2 cup raisins roughly chopped
For Serving (optional)
1 bunch fresh cilantro chopped
2 1/2 cup long grain white rice or brown rice

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave or on the stovetop until heated through.

Nutrition
Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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Raw Pad Thai
$0.00 Cooking Fee
Up to 10 servings
Raw Pad Thai

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Oil Free Vegan Vegetarian
This Vegetarian/Vegan Pad Thai is made with spiralized zucchini and carrots, cabbage, cauliflower florets, and sprouts. It's then tossed in a delicious Asian inspired sauce.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Use a spiralizer, mandoline, or vegetable peeler to create noodles from the carrots and zucchini. Place them in a large mixing bowl and top with the vegetables.
Whisk sauce ingredients in a bowl. The sauce will be thick, but will thin out after it’s mixed with the vegetables.
Pour the sauce over the noodles and vegetables, and mix. This dish tastes even better the next day once the flavors have had the chance to blend.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 zucchini spiralized
5 carrot large, spiralized
5 stalk green onion chopped
2½ cup purple cabbage shredded
2½ cup cauliflower florets
2½ cup mung bean sprouts or radish sprouts for spicy
For the sauce:
10 tablespoon tahini
10 tablespoon almond butter
5 tablespoon lime juice or lemon juice
10 tablespoon soy sauce/shoyu/liquid bragg
5 tablespoon honey
2 clove garlic minced
5 teaspoon fresh ginger grated

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Vegetable Peeler, Whisk

Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Fiber: 4g

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Cranberry Pear Tart
$0.00 Cooking Fee
8 servings
Cranberry Pear Tart

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Recipe adapted from:
Taste of Home

$0.00 Cooking Fee
Serving Size: 1 slice

Nut Free Oil Free Vegetarian
This homey tart looks and tastes like apple pie, except it uses pears! Each serving has half the calories of an average pie slice.
https://www.tasteofhome.com/recipes/cranberry-pear-tart/

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https://www.tasteofhome.com/recipes/cranberry-pear-tart/

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

Instructions
Press crust onto the bottom and up the sides of an ungreased 9 in tart pan with a removable bottom and trim the edges. Generously prick the bottom with a fork and set aside.
In a large skillet, cook the pears, cranberries, apple juice concentrate, and apple pie spice over medium heat until the pears are tender. Pour into the crust. Bake at 375F until the crust is golden brown, 30-35 minutes. Cool on a wire rack.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size8 people

Ingredients

Ingredients
1 9-inch frozen pie crust defrosted, refrigerated
4 cup pear peeled and sliced
⅓ cup dried cranberries
⅓ cup apple juice concentrate thawed
1 teaspoon apple pie spice

Cooking Tools Required
9-inch springform pan, Cooling Rack, Cutting board, Forks, Measuring cups and spoons, Oven, Peeler, Sharp Knives, Skillet, Top Stove

Nutrition
Calories: 181kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 104mg | Potassium: 132mg | Fiber: 3g | Sugar: 13g | Vitamin A: 21IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

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Lamb Lollipops with Mint Pesto
$0.00 Cooking Fee
Up to 10 servings
Lamb Lollipops with Mint Pesto

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Recipe adapted from:
Kris Longwell

$0.00 Cooking Fee
Serving Size: 2 chops

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and family. They also make a great main course.
https://howtofeedaloon.com/lamb-lollipops/

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https://howtofeedaloon.com/lamb-lollipops/

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Instructions
Liberally sprinkle the chops with salt and pepper.
In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
Transfer to a platter and squeeze a lemon wedge over the top.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
1 1/2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
3 clove garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
¼ cup extra virgin olive oil
1 lemon cut into wedges
For the mint pesto:
2 cup fresh mint lightly packed
1 cup Italian parsley lightly packed
1/4 cup salted roasted pistachios
2 tablespoon fresh lemon juice
2 tablespoon grated parmesan cheese
1 clove garlic smashed
4 tablespoon cold water

Cooking Tools Required
12-inch saute pan, Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a non stick skillet for several minutes on each side over medium heat.

Nutrition
Calories: 608kcal | Carbohydrates: 2g | Protein: 22g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg

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

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Recipe adapted from:
Customer

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

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook90

Passive0

Total Time2 hours

Recipe Serving Size10

Ingredients

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

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

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

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

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Bombay Slider
$0.00 Cooking Fee
Up to 10 servings
Bombay Slider

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Recipe adapted from:
Valli Little

$0.00 Cooking Fee
Serving Size: 1 slider

Nut Free
Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.
https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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Instructions
Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes
You can order small brioche or mini burger buns from your baker.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted
For serving:
mango chutney to serve
1 cup Hamama microgreens optional, to serve

Cooking Tools Required
Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Reheating/Serving Instructions
Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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Classic Macaroni Salad
$0.00 Cooking Fee
Up to 10 servings
Classic Macaroni Salad

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Recipe adapted from:
Sam Merritt

$0.00 Cooking Fee
Serving Size: 1 cup

Nut Free Soy Free Vegetarian
This classic macaroni salad is made with celery, red pepper, and onion. It's dressed in a simple, creamy mayo-based dressing, this is guaranteed to be a hit at every cookout and potluck this year!
https://sugarspunrun.com/macaroni-salad/#recipe

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https://sugarspunrun.com/macaroni-salad/#recipe

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Instructions
Hard boil eggs and cool before peeling and chopping
Cook macaroni pasta and immediately rinse under cold water until cooled and set aside
In large bowl combine macaroni, diced pickles, red bell pepper, celery, red onion and eggs
In separate bowl mix all dressing ingredients thoroughly until smooth
Pour dressing over salad and mix to coat pasta evenly

Cook Times

Active Prep15

Hands-On Cook7

Hands-Off Cook0

Passive5

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce elbow macaroni cooked according to package directions
1 cup sweet pickle diced
2 red bell pepper diced
2/3 cup celery diced
2/3 cup red onion diced
3 egg hard-boiled
For the dressing:
1 1/2 cup mayonnaise
1/2 cup sour cream
3 1/2 tablespoon sweet pickle juice
2 tablespoon red wine vinegar
2 tablespoon granulated sugar
3 1/2 teaspoon Dijon mustard
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder

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

Reheating/Serving Instructions
Serve cold

Nutrition
Calories: 477kcal | Carbohydrates: 44g | Protein: 9g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 530mg | Potassium: 248mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1089IU | Vitamin C: 32mg | Calcium: 50mg | Iron: 1mg

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Middle Eastern Spiced Meatball and Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Middle Eastern Spiced Meatball and Butternut Squash Soup

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Recipe adapted from:
Customer

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Serving Size: 2 cups with about 5 small meatballs

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

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Instructions
Mix together all the meatball ingredients and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
While the soup is coming to a boil, form the meatballs.
Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meat balls:
2 pound 90% lean ground beef
1 onion grated, drained from liquid
1/4 cup Italian parsley chopped
2 teaspoon ground turmeric
2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baharat spice blend
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt
For the soup:
2 tablespoon extra virgin olive oil
1 onion chopped
1 teaspoon bharat spice mix
1 teaspoon ras el hanout spice mix, optional
1 teaspoon ground nutmeg
3 stalk celery chopped
2 tomato crushed in a food processor
2 carrot chopped
2 pound butternut squash peeled, seeded, and cubed
1 pound zucchini cubed
10 cup water
2 teaspoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 798mg | Potassium: 921mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12359IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

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Crispy Ground Tofu on Rice
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Up to 10 servings
Crispy Ground Tofu on Rice

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

Crispy Ground Tofu on Rice quantity

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Instructions
Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
Meanwhile, cook the rice according to package directions.
Divide the rice onto plates and top with the tofu mixture. Enjoy!

Notes
Leftovers
Store in an airtight container in the fridge for up to three days.
Serving Size
One serving is about 1 1/3 cup rice and tofu.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon tamari sauce
5 tablespoon avocado oil
4 teaspoon rice vinegar
2 1/2 teaspoon garlic powder
2 1/2 teaspoon smoked paprika
2 1/2 teaspoon chili powder
5 tablespoon nutritional yeast
30 ounce extra firm tofu pressed and crumbled
2 1/2 cup jasmine rice cooked according to package directions

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

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

Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Pancit Canton (Filipino Stir-Fried Noodles)
$0.00 Cooking Fee
6 servings
Pancit Canton (Filipino Stir-Fried Noodles)

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Nut Free
This delicious Filipino dish consists of wheat noodles, crisp vegetables, and tender chicken tossed in a light savory sauce.

Pancit Canton (Filipino Stir-Fried Noodles) quantity

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Instructions
Note: Do not boil noodles. Use dry as they will soften in the pan with the broth.
Place a large sauté pan over medium-high heat. When hot add 1 tablespoon of oil to pan, then add chicken and sauté until cooked through. Remove chicken from pan and set aside.
Add remaining tablespoon oil to pan. Add garlic, and all the vegetables. Sauté for 5-7 minutes. Return chicken to pan.
Add the chicken broth, then the dry pancit noodles. When noodles have softened slightly, lift and turn them, mixing them into the vegetables, until they have absorbed all the broth. Add soy sauce and oyster sauce to taste.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
16 ounce dry pancit wheat noodles do not pre-boil in water, use as is
1 ½ pound boneless skinless chicken breast about 1 large breast, cut into slices 1/4 inch thick
4 tablespoon avocado oil
4 clove garlic chopped
1/2 red bell pepper julienne
1/2 cup mushroom sliced
1 carrot julienne
1 cup green cabbage chopped
3 stalk green onion cut into 1-inch pieces
1 yellow onion large, cut into slivers
4 cup chicken broth more or less as needed
2 tablespoon soy sauce or to taste
2 tablespoon oystser sauce or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 248kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1060mg | Potassium: 611mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2118IU | Vitamin C: 22mg | Calcium: 34mg | Iron: 1mg

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

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

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

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

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

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

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

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

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

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Recipe adapted from:
KaiaFit

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

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

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

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size5

Ingredients

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

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

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

Nutrition
Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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Vegan Kimchi Tofu Scramble
$0.00 Cooking Fee
5 servings
Vegan Kimchi Tofu Scramble

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut 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
Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
Divide into bowls and enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size5

Ingredients

Ingredients
4 teaspoon sesame oil
32 ounce medium firm tofu firm, patted dry, crumbled
3 tablespoon tamari sauce
10 cup kale leaves packed
5 tablespoon nutritional yeast
2 1/2 cup vegan kimchi drained

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

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

Nutrition
Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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Mushroom & Kale Stuffed Sweet Potato
$0.00 Cooking Fee
Up to 10 servings
Mushroom & Kale Stuffed Sweet Potato

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 stuffed potato

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

Mushroom & Kale Stuffed Sweet Potato quantity

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

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Instructions
Preheat the oven to 400ºF (204ºC) and place each sweet potato on a baking sheet. Bake for 40 to 45 minutes, or until cooked through.
About 10 minutes before the sweet potatoes are done cooking, heat the olive oil in a skillet over medium heat. Add in the onions and mushrooms and cook for 5 minutes or until soft.
Add the kale and nutritional yeast and cook for another 3 minutes or until the kale is cooked down.
Once the potatoes are cooked through, slice them down the middle and top with the mushrooms, kale and onion mix. Enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each medium sweet potato pierced with a fork
15 teaspoon extra virgin olive oil
2 each large yellow onion chopped
5 cup mushroom sliced
5 cup kale leaves chopped
15 teaspoon nutritional yeast

Cooking Tools Required
Cutting board, Forks, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 278kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 128mg | Potassium: 1006mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32063IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

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

Cooking Tools Required
Masticating Juicer

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

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Cilantro Lime Southwest Salad
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Up to 10 servings
Cilantro Lime Southwest Salad

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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 Nut Free Soy Free Vegan Vegetarian
This Southwestern inspired salad contains sweet potatoes, black beans, corn, tomatoes, and avocado. It's tossed with a spicy cilantro-lime vinaigrette.

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Instructions
Preheat oven to 375ºF/190ºC. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
While the sweet potatoes are roasting, prepare the vinaigrette. In a food processor or blender, combine cilantro, lime juice, garlic, jalapeño, apple cider vinegar and then blend. Then, add the mustard, olive oil and salt and blend until well combined. Set aside.
When the sweet potatoes are done, let them cool, and then toss with all the remaining salad ingredients in a large bowl.
Place salad in individual bowls and pour in desired amount (about 2 Tbsp.) of dressing when you’re ready to eat. TIP: wait until you’re ready to eat before you add the dressing.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive15

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 each large sweet potato diced
4 teaspoon extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 pound red leaf lettuce 1 cup per serving
30 ounce canned black beans drained and rinsed
15 ounce canned sweet corn drained and rinsed
2 each red bell pepper chopped
2 each avocado diced
5 ½ ounce cherry tomato halved
2/3 cup pumpkin seeds
1 each red onion chopped
For the vinaigrette:
1 bunch fresh cilantro
4 each lime juiced
2 clove garlic minced
1 each jalapeno pepper seeded
4 tablespoon apple cider vinegar
1 ½ teaspoon spicy mustard
½ cup extra virgin olive oil
½ teaspoon sea salt

Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Spatula

Nutrition
Calories: 347kcal | Carbohydrates: 34g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 612mg | Potassium: 873mg | Fiber: 12g | Sugar: 5g | Vitamin A: 10779IU | Vitamin C: 54mg | Calcium: 83mg | Iron: 4mg

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Vegan Stir-Fry with Jasmine Rice
$0.00 Cooking Fee
6 servings
Vegan Stir-Fry with Jasmine Rice

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$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Assorted vegetables and tofu are stir-fried in a maple-tamari sauce for a hint of sweetness, then served over Jasmine rice.

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

Instructions
Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
Serve over rice.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ cup Jasmine rice uncooked
3 cup low-sodium vegetable broth for cooking the rice
For the sauce:
½ cup vegetable broth
6 tablespoon tamari sauce or coconut aminos for gluten-free
4 tablespoon maple syrup
For the stir-fry:
2 tablespoon extra virgin olive oil
2 pound medium firm tofu extra firm cubed, or 2 blocks
4 carrot peeled and sliced
2 cup mushroom sliced
2 cup broccoli florets
2 red bell pepper sliced
2 cup snow pea trimmed
16 ounce canned sliced water chestnut drained
28 ounce canned baby corn drained and sliced
4 clove garlic minced
2 teaspoon fresh ginger minced
Kosher salt more or less to taste
freshly ground black pepper more or less to taste
Mix together:
4 teaspoon corn starch
2 tablespoon cold water

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

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

Nutrition
Calories: 484kcal | Carbohydrates: 74g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Sodium: 605mg | Potassium: 664mg | Fiber: 7g | Sugar: 24g | Vitamin A: 8876IU | Vitamin C: 102mg | Calcium: 277mg | Iron: 4mg

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Hanukkah (12)
Other Occasion (52)
Passover (30)
Rosh Hashanah (44)
Super Bowl (40)
Thanksgiving (47)
Valentines Day (34)

Course

Appetizer (68)
Breakfast (38)
Dessert (25)
Dressing and Sauces (12)
Drinks (4)
Main Dish (308)
Salad (37)
Side Dish (131)
Snack (65)
Soup (46)

Main Ingredient

Beef (53)
Bread/Dough (33)
Broth (33)
Cheese (58)
Dairy (67)
Eggs (47)
Fish (24)
Fruits (41)
Grains (100)
Legumes (60)
Nuts (1)
Pasta (40)
Pork (27)
Poultry (119)
Seafood (13)
Vegetables (353)

Cooking Method

Baking (156)
Boiling (124)
Braising (17)
Broiling (19)
Chopping (94)
Frying (30)
Grilling (21)
Poaching (4)
Pressure Cooking (16)
Roasting (22)
Sautéing (193)
Searing (21)
Simmering (131)
Steaming (17)
Stewing (7)
Stir-frying (23)

Recipe Author

121TRIBE (3)
An Le (10)
Cookie and Kate (7)
Jen Stone (21)
KaiaFIT (39)
Karin Adoni Ben-David (49)
Lori Zanini (1)
Mayumi Tavalero (152)
Once Upon A Chef (4)
Skinnytaste (4)
Syd Bailey (8)
Zeke Gluckman (15)
Kaiser Lifestyle Medicine (1)

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