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

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

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

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Banana Bread
$0.00 Cooking Fee
8 servings
Banana Bread

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

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

Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5.5 oz

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10 servings

Ingredients

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

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

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

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Simple Buttered Penne Pasta
$0.00 Cooking Fee
Up to 10 servings
Simple Buttered Penne Pasta

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$0.00 Cooking Fee
Serving Size: 1.5 cups of cooked pasta

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
Need a super simple dinner side dish that is kid-friendly? Buttered Penne is the answer. Top this pasta dish with cheese, garlic, fresh herbs or just enjoy in the simplicity of a little butter and salt. It go with just about everything and kids LOVE it!
https://foxeslovelemons.com/mushroom-lentil-ragu/

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https://foxeslovelemons.com/mushroom-lentil-ragu/

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

Instructions
Cook spaghetti according to package directions.
Once ready, add the salt and butter while the pasta is hot, and coat gently the pasta.
Topped with Parmesan when ready to eat.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce penne pasta
4 tablespoon salted butter
1/2 teaspoon Kosher salt more or less to taste
For Serving:
10 tablespoon parmesan cheese

Cooking Tools Required
Measuring cups and spoons, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 397kcal | Carbohydrates: 68g | Protein: 12g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 182mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1mg

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Veggie and Tofu Stir Fry
$0.00 Cooking Fee
6 servings
Veggie and Tofu Stir Fry

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 1/4 cups

Dairy Free Egg Free Nut Free Vegan Vegetarian
Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant.
https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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https://www.myrecipes.com/recipe/veggie-tofu-stir-fry

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

Instructions
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Combine tofu, salt, pepper, and cornstarch in a medium bowl; toss to coat.
Heat a large wok or skillet over medium high heat. Add avocado oil to pan; swirl to coat.
Add tofu to pan; stir-fry 8 minutes, turning to brown on all sides. Remove tofu from pan with a slotted spoon; place in a medium bowl.
Add green onions, garlic, and ginger to pan; stir-fry 1 minute. Remove from pan; add to bowl with tofu.
Add additional oil to pan; swirl to coat.
Add carrots; stir-fry 3 minutes. Add bok choy, zucchini, and snow peas; stir-fry 3 minutes.
Add tofu back to pan. Whisk together all the sauce ingredients and pour over tofu. Mix well to combine, lifting from the bottom of the pan, being careful not to break up the tofu.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive10

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
For the tofu:
14 ounce extra-firm tofu drained
1 tablespoon avocado oil
1/3 teaspoon freshly ground black pepper
1 tablespoon corn starch
For the aromatics:
3 stalk green onion sliced
4 clove garlic chopped
4 teaspoon fresh ginger finely chopped
For the vegetables:
1 tablespoon avocado oil
3 carrot large, peeled and julienne-cut
3 head bok choy cut into 2 inch lengths
2 zucchini cut into 2 inch lengths about 1/2 inch wide
1 1/2 cup snow pea trimmed
For the sauce:
1 tablespoon corn starch
3 tablespoon Shaoxing wine (Chinese rice wine) or dry sherry
1/3 cup vegetable broth
3 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon sesame oil

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove, Vegetable Peeler, Whisk, Wok

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

Nutrition
Calories: 143kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 727mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10030IU | Vitamin C: 44mg | Calcium: 108mg | Iron: 3mg

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Glazed Carrots
$0.00 Cooking Fee
Up to 10 servings
Glazed Carrots

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Recipe adapted from:
Thomas Keller

$0.00 Cooking Fee
Serving Size: 4.5 ounces

Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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Instructions
1. Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
2. Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
3. When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

Cooking Tools Required
12-inch nonstick skillet, 12-inch saute pan, Cutting board, Measuring cups and spoons, Peeler, Sharp Knives, Top Stove

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

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/8 pie

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

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

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

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

Cooking Tools Required
9 inch Pie Dish

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

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

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Roasted Butternut Squash and Red Onion with Tahini and Za’atar
$0.00 Cooking Fee
Up to 10 servings
Roasted Butternut Squash and Red Onion with Tahini and Za’atar

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Recipe adapted from:
Hanna Lemaire

(1 customer review)

$0.00 Cooking Fee
Serving Size: 4 oz

Dairy Free Diabetes Friendly Egg Free Heart Healthy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
If you want a vegetarian dish to make an impact on the table, this does the job - it looks great and has really complex flavors. Ottolenghi's recipe from "Jerusalem a Cookbook", 2012.
https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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https://ottolenghi.co.uk/recipes/roast-butternut-squash-and-red-onion-with-tahini-and-za-atar

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Instructions
Heat the oven to 425F. Put the squash and onions in a large bowl. Add the olive oil, salt, and black pepper, and toss well. Spread, skin down, on a baking sheet, and roast for 40 minutes until the vegetables have taken on some color and are cooked through. Keep an eye on the onions: they may cook faster than the squash, so may need to be removed earlier. Remove from the oven and leave to cool.
Meanwhile, place the tahini in a small bowl with the lemon juice, water, garlic, and salt. Whisk to the consistency of honey, adding more water or tahini as necessary.
Pour the olive oil into a small frying pan set on medium-low heat. Add the pine nuts and salt. Cook for two minutes, stirring, until the nuts are golden brown. Set aside in a small bowl.
To serve, spread the vegetables on a platter and drizzle with tahini sauce. Scatter the pine nuts on top, followed by the za'atar and parsley.

Notes
For 10 servings use 2 sheet pans for optimal browning.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Vegetables
2.5 pound butternut squash for 10 servings about 2 medium squash, seeded and cut into 1 x 3 inch wedges
2 red onion cut into wedges (each onion into 8ths)
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or to dietary preference
1/2 teaspoon freshly ground black pepper
For the Tahini Sauce
7 tablespoon tahini
3 tablespoon fresh lemon juice
6 tablespoon water
1/4 teaspoon Kosher salt
4 clove garlic small, crushed
For Roasting the Nuts
7 tablespoon pine nuts
1 tablespoon extra virgin olive oil
1/4 teaspoon Kosher salt
For Serving
2 tablespoon za'atar
2 tablespoon Italian parsley roughly chopped

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Reheat in frying pan until warm. Or, bake in oven until warm through, about 25 minutes at 350F.

Nutrition
Calories: 261kcal | Carbohydrates: 20g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 360mg | Potassium: 543mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12162IU | Vitamin C: 30mg | Calcium: 95mg | Iron: 3mg

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Side of Plain Pasta
$0.00 Cooking Fee
Up to 10 servings
Side of Plain Pasta

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$0.00 Cooking Fee
Serving Size: 1.5 cups of cooked pasta

Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
When all you need is a simple side to go with any of our delicious main dishes!

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

Instructions
Add Kosher salt to boiling water and cook pasta of your choice, according to package directions.
Drain and cool.

Cook Times

Active Prep2

Hands-On Cook0

Hands-Off Cook12

Passive0

Total Time14 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon Kosher salt
20 ounce dry pasta

Cooking Tools Required
Colander, Mixing spoon, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Reheat to desired temperature in the microwave.

Nutrition
Calories: 210kcal | Carbohydrates: 42g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 701mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Calcium: 12mg | Iron: 1mg

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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking Fee
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 11 ounces

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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

Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen cauliflower rice
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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Guacamole
$0.00 Cooking Fee
Up to 10 servings
Guacamole

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 6 tablespoon

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This is a traditional, semi chunky guacamole with tomatoes optional.

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

Instructions
Lightly mash the avocado flesh using a fork. Add the remaining ingredients, testing peppers for heat and making adjustments if necessary. If making a few hours ahead, sprinkle surface of guacamole with lime juice, cover with plastic wrap pressing down to prevent oxygen reaching it.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 ripe avocado medium
1 1/2 teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper
2 tablespoon lime juice
7 tablespoon red onion minced
3 serrano chili stems and seeds removed, minced, more or less to taste
6 tablespoon fresh cilantro finely chopped
Optional:
2 Roma tomato seeded and chopped

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

Nutrition
Calories: 229kcal | Carbohydrates: 13g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 359mg | Potassium: 700mg | Fiber: 10g | Sugar: 1g | Vitamin A: 239IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg

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Low-Carb Zucchini Lasagna Roll-Ups
$0.00 Cooking Fee
6 servings
Low-Carb Zucchini Lasagna Roll-Ups

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Recipe adapted from:
Gimme Delicious

$0.00 Cooking Fee
Serving Size: 8 ounces

Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.
https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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Instructions
Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 zucchini large
15 ounce ricotta cheese
1/4 cup Parmesan cheese grated
1 1/2 cup mozzarella cheese shredded, divided
1 egg large
2 cup marinara sauce
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1 tablespoon extra virgin olive oil

Cooking Tools Required
9x13 inch glass baking dish

Reheating/Serving Instructions
Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

Nutrition
Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 2mg

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

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(1 customer review)

$0.00 Cooking Fee

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
2 cup eggplant large diced
½ cup onion chopped
7 clove garlic minced
1 red bell pepper medium diced
1 orange bell pepper medium diced
1 pound tomato for 10 servings use 2 cups of diced tomatoes
2 cup zucchini chopped
1 cup 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: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 427mg | Potassium: 290mg | Fiber: 2g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 32mg | Calcium: 24mg | Iron: 1mg

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Benihana® Style Fried Rice
$0.00 Cooking Fee
6 servings
Benihana® Style Fried Rice

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 2/3 cup

Dairy Free Gluten Free Nut Free Refined Sugar Free Vegetarian
SERVES 6

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Instructions
Cook rice according to package directions.
When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup medium grain white rice cooked according to package directions
2 teaspoon avocado oil
2 egg
4 white mushroom thinly sliced
¼ cup green onion thinly sliced
1 tablespoon soy sauce
2 tablespoon butter
Optional:
2 teaspoon sesame seeds

Cooking Tools Required
12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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

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Recipe adapted from:
Mayumi Tavalero

(2 customer reviews)

$0.00 Cooking Fee

Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Nut Free Refined Sugar Free Vegetarian
This salad makes a great lunch on it's own or a nice accompaniment to Baked Balsamic Glazed Chicken Thighs.

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Instructions
In a large bowl mix together the cucumber, tomatoes, olives, and onions. Sprinkle salad with olive oil then lemon juice. Add the feta cheese and gently mix to combine. Season with salt and pepper to taste.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
3 English cucumber peeled and diced
5 tomato cut into wedges
1 cup pitted olives
1 cup red onion slivered
5 tablespoon extra virgin olive oil
3 tablespoon fresh lemon juice about 1 large lemon
1 cup Feta cheese crumbled
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Dress salad just before serving.

Nutrition
Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 384mg | Potassium: 347mg | Fiber: 2g | Sugar: 5g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 104mg | Iron: 1mg

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Roasted Carrots with Fresh Ginger and Orange
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Up to 10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

$0.00 Cooking Fee
Serving Size: 1/2 cup

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Precut Veggies for Dipping
$0.00 Cooking Fee
Up to 10 servings
Precut Veggies for Dipping

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Recipe adapted from:
Mayumi Tavalero

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

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

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

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Overnight Oats
$0.00 Cooking Fee
Up to 10 servings
Overnight Oats

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Recipe adapted from:
Empower Fitness

$0.00 Cooking Fee
Serving Size: 1 cup

Vegetarian
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
Note: this recipe must rest in the fridge overnight.
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
In the morning, add the Lotus biscuits and enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
13 scoop flavored whey protein powder use your favorite
3 ⅓ cup rolled oats
25 teaspoon Lotus Biscoff spread
10 piece Lotus Biscoff biscuit
3 ⅓ cup plain unsweetened almond drink

Cooking Tools Required
Food storage containers, jar with lid, Measuring cups and spoons

Nutrition
Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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Roasted Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Roasted Butternut Squash Soup

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Postpartum Refined Sugar Free Soy Free Vegan Vegetarian
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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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 cinnamon
1 1/2 teaspoon Kosher salt
1/2 teaspoon. ground cumin
1 teaspoon chili powder optional
6 cup vegetable broth for non vegan you can use chicken broth, start with less and add more until you reach the smooth soup consistency.
Optional Toppings:
5 tablespoon pumpkin seeds
10 teaspoon canned full-fat coconut milk

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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Mexican Avocado Cilantro Sauce
$0.00 Cooking Fee
Up to 10 servings
Mexican Avocado Cilantro Sauce

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 tablespoon

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

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Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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Clean Diet Detox Water
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Detox Water

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1 cup

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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