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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!

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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Sweet Potato Un-Fried French Fries
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Sweet Potato Un-Fried French Fries

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 sweet potato

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.
https://www.instagram.com/karinadoninutrition/

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

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Preheat oven to 375° F. Peel yams and cut them into strips.
Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
Bake for thirty minutes, flipping the fries halfway through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 Garnet yam large
2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
1 pinch Kosher salt add more to taste
1 pinch freshly ground black pepper add more to taste
smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, parchment paper, Sharp Knives

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

Nutrition
Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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Vegan Ratatouille
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Vegan Ratatouille

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Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.

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

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

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

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

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

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

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Citrus Marinated Grilled Flank Steak
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Citrus Marinated Grilled Flank Steak

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 4 ounces

Dairy Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This flank steak is marinated in orange and lime juice for added flavor and tenderness.

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Instructions
With a small, sharp paring knife, score the steak(s) on both sides.
Combine all the marinade ingredients in the bowl of a food processor or blender. Purée until smooth. Place the steak(s) in a large, re-sealable plastic bag and pour the marinade over it. Press out the air, seal the bag, and marinate at room temperature for at least 2 hours.
Prepare the coals on the grill until they are glowing red, with a white ash around them. Drain and discard the marinade and place the steak 4inches over the coals. Sear quickly, about 3 to 4minutes on each side
Move the steak away from the direct heat, cover the grill, and continue to cook until the internal temperature reaches 135o F, about 7 to 10minutes longer. Remove the steak from the grill and allow to rest for 10 minutes before slicing and serving.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound flank steak
For the marinade:
2 orange small, juiced
3 lime juiced
1/4 cup avocado oil
3 clove garlic roughly chopped
1 1/2 tablespoon chipotle chili powder
5 tablespoon fresh cilantro chopped
1 1/2 teaspoon sea salt
1 1/2 teaspoon ground cumin

Cooking Tools Required
Blender, Cutting board, Freezer bag, Kitchen towels, Measuring cups and spoons, Sharp Knives

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

Nutrition
Calories: 228kcal | Carbohydrates: 6g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 430mg | Potassium: 488mg | Fiber: 2g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

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Clean Diet Sweet Potato and Chicken Patties
$65.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Rated 4.00 out of 5
Up to 10 servings
Clean Diet Sweet Potato and Chicken Patties

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.3 out of 5 based on 13 customer ratings

$65.00 Cooking FeeRated 4 out of 5 based on 3 reviews.
Serving Size: 6 ounces

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive10

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Clean Diet Chicken Fajitas
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Clean Diet Chicken Fajitas

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 6 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Everybody loves this Tex-Mex favorite, full of vegetables and spices! Since these are served in a cast iron skillet (optional) sans the tortillas, it's also great for those on low-carb diets.

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

Instructions
In a large Ziploc bag or large bowl, combine the chicken (or tofu), lime juice, cumin, chili powder, garlic powder, sea salt, paprika, ground coriander, and black pepper. Toss well to combine and to coat the chicken in the spice mixture. Allow to marinate 15 minutes while you prep the vegetables.
Add half of the oil to a large heavy skillet and heat over high heat. Add chicken to the pan and cook for 3 or 4 minutes, or until it’s no longer pink in the middle. Remove the cooked chicken to a bowl.
Add the remaining oil to the same skillet and decrease the heat to medium-high. Add the onion and bell peppers, stirring constantly, until cooked through, about 5 to 7 minutes.
Turn off the heat and add the cooked chicken back to the skillet for serving. Adjust the seasoning with salt and pepper, then garnish with chopped cilantro, sliced avocado, and lime wedges.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
1½ pound boneless skinless chicken breast sliced into thin strips OR 1 packages extra firm tofu for vegan/vegetarian version
For the marinade:
2 tablespoon lime juice about 1 large lime
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground coriander
½ teaspoon freshly ground black pepper
For the fajitas:
2 tablespoon avocado oil
1 each white onion large sliced, OR yellow onion
5 ounce red bell pepper seeded and sliced
5 ounce yellow bell pepper seeded and sliced
1 tablespoon fresh cilantro chopped for garnish, optional
1 each avocado sliced, for garnish, optional
2 each lime quartered, for garnish, optional

Cooking Tools Required
Cast iron pan, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

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

Nutrition
Calories: 257kcal | Carbohydrates: 11g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 531mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1030IU | Vitamin C: 76mg | Calcium: 34mg | Iron: 1mg

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Kale and Lemon Chicken
$0.00 Cooking FeeRated 4.8 out of 5 based on 10 reviews.
Rated 4.78 out of 5
FSA/HSA eligible
Up to 10 servings
Kale and Lemon Chicken

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 48 customer ratings
(10 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 10 reviews.
Serving Size: 5 oz

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

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Paleo Postpartum Whole 30
Healthy kale, chicken thighs and bright lemon flavor combine to make a wonderful and fresh dish.
Based on Palero running momma food blog

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Instructions
Preheat oven to 425 degrees. Season chicken with salt, pepper, paprika, and oregano.
Heat a large and oven proof skillet over medium high heat. Add oil or ghee
Add chicken skin side down, Searing both sides until golden brown. Set aside on a plate. Lower heat to medium low.
Add garlic and cook until fragrant. Stirring often. Stir in broth, coconut milk, nutritional yeast, lemon juice, and zest. Bring to a boil, reduce heat, and cooking, stirring for 3-5 minutes.
Add kale and coat with sauce. Stir just to wilt kale. Place chicken back in skillet, nestling it in pan.
Place skillet in oven and cook 18-20 minutes or until chicken reaches 165 degrees F.
Garnish with lemon zest and lemon wedges.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 piece bone-in skin-on chicken thigh or drumstick or chicken breast or a mix
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 ¼ teaspoon dry oregano
1 ¼ teaspoon paprika
4 tablespoon avocado oil or ghee
4 clove garlic minced
1 ¼ cup low sodium chicken stock
7 ounce canned full-fat coconut milk full fat or coconut cream
2 ½ tablespoon nutritional yeast optional for flavor
1 tablespoon lemon zest for 10 servings, use one lemon
2 ½ tablespoon fresh lemon juice
5 cup kale chopped
¼ teaspoon dry thyme
¼ teaspoon ground sage
1 tablespoon lemon zest Additional lemons and lemon zest for garnish

Cooking Tools Required
Can Opener, Cutting board, Grater, Measuring cups and spoons, Meat Thermometer, Oven, Saucepan, Saute pan, Sharp Knives, Skillet, Tongs, Top Stove

Reheating/Serving Instructions
To reheat, place In a baking pan and cover with foil. Reheat 10-15 minutes or until chicken reaches 165 degrees F.

Nutrition
Calories: 440kcal | Carbohydrates: 5g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 550mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3590IU | Vitamin C: 35mg | Calcium: 111mg | Iron: 2mg

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Crockpot Balsamic Chicken
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
Up to 10 servings
Crockpot Balsamic Chicken

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Recipe adapted from:
Pinterest

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 1 chicken thigh

Dairy Free Egg Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Let your chef prep this tender and delicious slow cooked chicken, ready for you to enjoy 4 hours later. Macros are for chicken thighs with the skin on. >> Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<
https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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https://www.pinterest.com/pin/250301691764963747/feedback/?invite_code=beda5035b8654456a3414a5fe94e29f6&sender_id=250301829198382738

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Instructions
In a small bowl mix together the first 5 ingredients. Rub spice mixture over chicken.
Pour olive oil and garlic in the bottom of slow cooker.
Place chicken on top and pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours.
Instructions for Customer:
Note: This recipe requires a slow cooker. You will need to store it promptly after cooking is complete. This may be after the chef leaves. <<When finished sprinkle with fresh parsley.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoon dried onion
4 clove garlic minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
10 piece chicken thigh bone in or boneless, skin on or skin off
2 tablespoon Italian parsley chopped

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

Reheating/Serving Instructions
Heat on the stove top on medium heat or in the microwave on medium power until heated through

Nutrition
Calories: 278kcal | Carbohydrates: 4g | Protein: 19g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 207mg | Potassium: 276mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

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Lean Bison Hamburger Steak
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Lean Bison Hamburger Steak

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1/3 pound patty

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free
Ground bison is a lower calorie and lower fat alternative to ground beef. Add a side of vegetables or a salad for a complete meal.

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

Instructions
In a large bowl mix together all the ingredients. Form mixture into patties (amount of servings requested), each about 4.5 ounces, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick. Prep a cooktop grill pan or outdoor grill to medium high. Cook patties for about 4 minutes per side for medium.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound ground bison
3 teaspoon Kosher salt more or less to taste
1 teaspoon freshly ground black pepper
3 clove garlic minced
½ cup onion minced
3 tablespoon fresh parsley chopped
3 tablespoon Worcestershire sauce Lea&Perrins for GF

Cooking Tools Required
Cutting board, Grill, Grill Pan, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula, Top Stove

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

Nutrition
Calories: 313kcal | Carbohydrates: 2g | Protein: 26g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 839mg | Potassium: 483mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 4mg

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Roasted Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Roasted Butternut Squash Soup

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Paleo Postpartum Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Roasting vegetables gives them lots of extra flavor. This soup adds fall flavors like apples and cinnamon that combine for a perfect seasonal soup. Note: This recipe requires 2 heavy duty sheet pans for 7-10 servings.

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

Instructions
Preheat oven to 400o F.
In a large bowl, combine the butternut squash, avocado oil, and 1/2 the cinnamon and Kosher salt, and all the cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.
Next, in the same bowl that the butternut squash was in, toss the apple slices, onion, and carrots, to coat with the remnants. Place on a second rimmed baking sheet and add both baking sheets to the oven. Roast for 35-40 minutes until soft, stirring once.
Heat the avocado oil over medium heat in a large pot. Add the roasted ingredients and then the broth. Start with less, and add more broth until reaching a thick soup consistency. Add remaining salt and cinnamon, then the chili powder. Bring to a boil, reduce heat to low, and simmer, covered, for 20 minutes.
Using a blender, combine the ingredients until smooth. You can add the pumpkin seeds and coconut milk for extra flavor. Serve warm.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook55

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound butternut squash for 10 servings 1 large, peeled and cut into cubes 1.5 inches wide.
1 Granny Smith apples peeled, sliced and cored
1 yellow onion small, chopped
2 carrot chopped
3 tablespoon avocado oil
2 teaspoon ground cinnamon
1 1/2 teaspoon Kosher salt
1/2 teaspoon. ground cumin
1 teaspoon chili powder optional
6 cup vegetable broth for Whole30, check for no added sugars, soy, or other and no synthetic or artificial additives
Optional Toppings:
5 tablespoon pumpkin seeds
10 teaspoon canned full-fat coconut milk unsweetened, and no synthetic or artificial additives

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Peeler, Sharp Knives

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

Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Sodium: 936mg | Potassium: 934mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26521IU | Vitamin C: 50mg | Calcium: 127mg | Iron: 3mg

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Sauteed Greens with Shallots and Mustard Seeds
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
FSA/HSA eligible
Up to 10 servings
Sauteed Greens with Shallots and Mustard Seeds

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Recipe adapted from:
Mayumi Tavalero

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 3 ounces

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Nutritious greens including kale, chard, and collard greens are sauteed in olive oil along with shallots and mustard seeds for a bit of spice and texture.

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Instructions
Heat the olive oil in a large skillet over medium heat. Add the shallot and mustard seeds (may pop at higher heat, be careful not to burn) and cook until softened, about 2 minutes. Add the greens and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Season with salt and pepper. Stir in the lemon juice and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra-virgin olive oil
2 piece shallot large, minced
1 tablespoon yellow mustard seeds
1 pound kale stems and inner ribs trimmed, leaves cut into ribbons
1 pound chard stems and inner ribs trimmed, leaves cut into ribbons
1 pound collard greens stems and inner ribs trimmed, leaves cut into ribbons
1 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper more or less to taste
2 tablespoon fresh lemon juice more or less to taste

Cooking Tools Required
12-inch skillet, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat.

Nutrition
Calories: 86kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 362mg | Potassium: 455mg | Fiber: 5g | Sugar: 2g | Vitamin A: 9583IU | Vitamin C: 74mg | Calcium: 249mg | Iron: 2mg

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Clean Diet Detox Water
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Clean Diet Detox Water

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 1 cup

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Reduced Fat 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. This refreshing detox water can be sipped throughout the day. Add more water if you wish.

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

Instructions
Mix all ingredients in a pitcher.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup water
1 cucumber sliced
1 lemon sliced
1 ounce fresh ginger sliced
½ cup fresh mint

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Large pitcher, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Keeps for 5 days in the refrigerator.

Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

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Mexican Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Mexican Cauliflower Rice

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This very low carb Mexican cauliflower rice is a healthy, paleo-friendly, keto-friendly, vegan side dish recipe that is bursting with Mexican flavors! It is the perfect side dish to taco bowls, fajitas, or inside burritos.

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Instructions
Add cauliflower florets to a food processor or chopper and pulse till the cauliflower resembles small bits like rice. Be careful not to turn it mushy.
Heat oil in a large pan and add onions, garlic, and jalapenos. Stir fry for a few minutes till the onion is translucent and the garlic is fragrant, about 2-3 minutes If you don’t like the food too spicy, de-seed the jalapeno.
Add the riced cauliflower and cook 3 to 4 minutes until tender.
Now add in cumin, paprika, black pepper, salt, tomato sauce. Continue to stir around until the tomato sauce dissolves in the mixture. If the mixture is too dry, add in water by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves. Remove from heat and stir in the chopped cilantro.
Serve hot with garnished cilantro, lime juice, and added salt to taste.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower florets for 10 servings, use 2 a large cauliflower heads cut into florets, stems removed and washed, or 4 pounds of frozen riced cauliflower
1 tablespoon extra virgin olive oil or avocado oil
1 onion small, finely chopped
5 clove garlic minced
1 jalapeno pepper finely chopped
8 ounce canned tomato sauce
2 teaspoon ground cumin
1 teaspoon Kosher salt or to taste
1 teaspoon paprika or red chilli powder
½ teaspoon freshly ground black pepper
2 tablespoon fresh cilantro chopped
FOR TOPPING - OPTIONAL
1 lime juiced
avocado sliced
fresh cilantro
1 jalapeno pepper diced

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

Reheating/Serving Instructions
Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months. Reheat in a microwave until it's warm all the way through.

Nutrition
Calories: 73kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 657mg | Fiber: 4g | Sugar: 5g | Vitamin A: 223IU | Vitamin C: 92mg | Calcium: 53mg | Iron: 1mg

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Baked Balsamic Glazed Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Baked Balsamic Glazed Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking Fee

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free
Balsamic vinegar adds a tangy-sweet taste to this baked chicken dish.

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Instructions
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the Marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
4 clove garlic smashed
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Whisk

Reheating/Serving Instructions
Heat in microwave on full power until preferred temperature is reached.

Nutrition
Calories: 416kcal | Carbohydrates: 3g | Protein: 28g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 601mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Clean Diet Sweet and Sour Chicken
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
8 servings
Clean Diet Sweet and Sour Chicken

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.5 out of 5 based on 9 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 chicken thigh

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. It's a Mediterranean take on a Chinese dish, that combines sweet and spicy flavors with chicken, that slow roasts in the oven for delicious caramelization.

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Instructions
Preheat oven to 350 degrees F.
Mix all the ingredients, except for the chicken in a large bowl. Add the chicken and turn to coat. Allow to marinate for 10 minutes.
Place the chicken in a large baking dish, arranging the red onion and garlic around it, and placing the orange slices on top of the chicken pieces.
Cover with foil and bake for one hour. Uncover and bake for an additional 15 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook60

Passive10

Total Time1 hour 20 minutes

Recipe Serving Size8

Ingredients

Ingredients
1½ pound bone-in skin-on chicken thigh about 8 chicken thighs
5 clove garlic crushed
2 tablespoon avocado oil
1 teaspoon paprika more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
1½ teaspoon Kosher salt more or less to taste
2 teaspoon honey
1 tablespoon rice vinegar
1 orange juiced
1 teaspoon crushed red pepper more or less to taste
1 orange sliced
1 red onion large, cut lengthwise into wide strips

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Mixing bowls, Sharp Knives

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

Nutrition
Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 497mg | Potassium: 248mg | Fiber: 1g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 19mg | Calcium: 28mg | Iron: 1mg

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Clean Diet Strawberry Muffins
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
12 servings
Clean Diet Strawberry Muffins

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 1 muffin

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

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Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:

For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

(3) Add a binder
When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.
(4) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(5) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 tablespoon coconut oil for greasing the muffin tin
Dry ingredients:
2 cup almond flour super fine
½ teaspoon baking soda
1/8 teaspoon Kosher salt
Wet ingredients:
3 egg large
1/4 cup honey
1 tablespoon coconut oil melted
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Fold in:
1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

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Spicy Coconut Chicken Thai Curry
$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Rated 2.00 out of 5
Up to 10 servings
Spicy Coconut Chicken Thai Curry

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Rated 3 out of 5 based on 6 customer ratings

$0.00 Cooking FeeRated 2 out of 5 based on 2 reviews.
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free
This Chicken Thai curry contains red bell pepper, zucchini, onions, and lots of fresh garlic for a boost of nutrition and flavor!

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Instructions
Heat a large skillet over medium-high heat.
Season sliced chicken with Kosher salt and pepper.
When the pan is warm, add half the coconut oil and cook the chicken pieces until golden brown and cooked through, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
Clean the pan and return to medium-high heat. Add the remaining coconut oil, garlic and ginger and cook until fragrant but not browned, about 1 minute. Add in all the vegetables and season with additional Kosher salt and ground pepper to taste. Cook the vegetables until starting to brown slightly on the edges, but still crisp-tender, about 6-8 minutes, stirring occasionally.
Add thai curry paste and saute additional 2 -3 minutes
Return the cooked chicken to the pan.
Add in the coconut milk, stir to combine. turn heat to high and cook for 7-8 minutes until heated thru and reduced slightly.
Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound boneless skinless chicken thighs thinly sliced, about 1 ½ inches long
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
4 tablespoon coconut oil
1 pound zucchini cut into 1/2 x 2 spears or strips
1/2 pound red bell pepper ribs and seeds removed, sliced
5 stalk green onion sliced
2/3 pound onion cut into thin slivers
1 tablespoon fresh ginger finely grated
5 clove garlic chopped
1 tablespoon red thai curry paste or more to taste, if using green curry pase, use less as it's more spicy
28 ounce canned full-fat coconut milk for 10 servings use 2 cans
FOR GARNISH - OPTIONAL
1 teaspoon crushed red pepper
2 tablespoon fresh cilantro chopped
2 each lime cut into wedges

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

Reheating/Serving Instructions
Reheat in saucepan over medium high heat until warmed through , About 5 or 6 minutes

Nutrition
Calories: 374kcal | Carbohydrates: 13g | Protein: 21g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 336mg | Potassium: 686mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1191IU | Vitamin C: 47mg | Calcium: 51mg | Iron: 3mg

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Mango Salsa
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
Up to 10 servings
Mango Salsa

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Recipe adapted from:
Cookie and Kate

Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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Fresh Chopped Israeli Salad
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Fresh Chopped Israeli Salad

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Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 7.25 oz

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

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

Dairy Free Diabetes Friendly Gluten Free Paleo Reduced Fat Vegan Vegetarian
A refreshing Middle Eastern chopped salad with clean flavors.

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

Instructions
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound tomato extra-large finely diced
1 each English cucumber finely diced
5 ounce red onion finely chopped
8 ounce red bell pepper finely diced
8 ounce yellow bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 fresh cilantro chopped
2 tablespoon lemon zest
1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
To keep it fresh, save the dressing separately from the salad and mix in when serving.

Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg

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Authentic Caesar Salad
$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Rated 0 out of 5
Up to 10 servings
Authentic Caesar Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 0 out of 5 based on 1 review.
Serving Size: 2 ounces

Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Authentic Caesar Salad quantity

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

Instructions
To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
Using a peeler, make curls of parmesan cheese to garnish salads if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time27 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head romaine lettuce large; chopped, washed and dried in a salad spinner
For the croutons:
½ loaf French bread cut into 1-inch cubes
3 tablespoon extra virgin olive oil
2 clove garlic peeled and smashed
For the dressing:
2 clove garlic roughly chopped
5 canned anchovy fillets 1 can
1 tablespoon Dijon mustard
1 egg set in boiling water for 30 seconds
½ cup extra virgin olive oil
1 lemon juiced
½ cup Parmesan cheese grated, plus more for garnish
Kosher salt to taste
freshly ground black pepper to taste

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

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Lemon Herb Mediterranean Chicken Salad
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Lemon Herb Mediterranean Chicken Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 ounce chicken, 2 cups of salad

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic salad uses Mediterranean herbs and grilled chicken for extra flavor.

Lemon Herb Mediterranean Chicken Salad quantity

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Ingredients Scale

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

Instructions
In a medium bowl or a large measuring cup, whisk together all of the marinade/dressing ingredients. Pour half the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the baking dish. Marinate chicken for 15-30 minutes (or up to two hours in the refrigerator, if time allows).
Meanwhile, prepare all of the salad ingredients and mix together in a large salad bowl.
Once chicken is ready to cook, heat oil in a grill pan or grill plate, over medium-high heat. Grill chicken on both sides until browned and completely cooked through, about 5 minutes per side or until an instant read thermometer registers 165 degrees F.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining dressing. Serve with lemon wedges.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive15

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound boneless skinless chicken thigh or boneless skinless chicken breasts
1 tablespoon extra virgin olive oil
For the marinade/dressing:
4 tablespoon extra virgin olive oil
3 each lemon juiced, about 1/2 cup
4 tablespoon water
4 tablespoon red wine vinegar
4 tablespoon Italian parsley chopped
4 teaspoon dried basil
3 clove garlic minced
2 teaspoon dry oregano
2 teaspoon Kosher salt
Salad
10 cup Romaine lettuce chopped into 2-inch pieces
2 each cucumber large, peeled and diced
4 each Roma tomato diced
2 each red onion thinly sliced
2 each avocado sliced
2/3 cup Kalamata olive pitted, or black olives, sliced
2 each lemon cut into wedges

Cooking Tools Required
9x13 inch glass baking dish, Colander, Cutting board, Grill Pan, Kitchen towels, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat chicken in a small sauté pan over medium, or until heated through.

Nutrition
Calories: 196kcal | Carbohydrates: 3g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 692mg | Potassium: 365mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4298IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2mg

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

* Do you have allergies or special requests?

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