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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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Clean Diet Italian Stuffed Zucchini Boats
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Clean Diet Italian Stuffed Zucchini Boats

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 zucchini boats

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

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Note: This recipe requires (2) 9x13 inch baking dishes for 5-10 servings.

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Instructions
Preheat the oven to 375° F. Cut all the zucchini in half lengthwise, and using a spoon, scoop out the centers leaving a 1/4-inch thick shell. Reserve the insides you just scooped
Heat half the avocado oil in a large skillet over medium-high heat. Add the onion, garlic, mushrooms, and reserved zucchini insides. Cook, stirring often, for 6-8 minutes until the onions and mushrooms are soft and any juices from the pan have cooked away. Transfer the contents of the pan to a bowl and set aside.
In the same skillet, add the remaining avocado oil and when hot add the ground turkey. Cook, stirring occasionally, until the turkey is cooked thoroughly. Return the reserved vegetable mixture to the skillet with the turkey. Add the water, scraping the browned bits loose from the bottom of the skillet. Remove the skillet from the heat and let it cool for a couple of minutes.
Add the tomatoes, thyme, rosemary,, egg, salt, and pepper to the turkey mixture. Mix well to combine.
Arrange the zucchini shells in a 9×13 inch or larger baking dish(s). Spoon the turkey mixture into the shells, pressing to get as much filling in as possible. Bake for 40 minutes, until golden brown and the zucchini is tender. If the turkey begins to brown too quickly, tent the pan with a piece of aluminum foil.
Remove the pan from the oven and sprinkle the chopped basil over the top. Serve while hot.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each zucchini medium
6 tablespoon avocado oil
1 cup onion chopped
6 clove garlic minced
1 cup white mushroom chopped
4 tablespoon water
2 pound 93% lean ground turkey organic
28 ounce canned diced tomatoes drained
4 sprig fresh thyme leaves removed
2 teaspoon fresh rosemary chopped
2 each egg lightly beaten
1.5 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
6 tablespoon fresh basil chopped

Cooking Tools Required
9x13 inch glass baking dish, Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet

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

Nutrition
Calories: 236kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 527mg | Potassium: 414mg | Fiber: 1g | Sugar: 3g | Vitamin A: 246IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 2mg

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Parmesan Herb Spaghetti Squash
$0.00 Cooking Fee
Up to 10 servings
Parmesan Herb Spaghetti Squash

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(1 customer review)

$0.00 Cooking Fee

Egg Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This low-carb flavorful dish makes it easy to fall in love with Spaghetti Squash, and forget about pasta! Based on a recipe published on Joyful Healthy Eats blog.

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Instructions
MICROWAVE OPTION
Halve the spaghetti squash and remove seeds.
Place the prepared spaghetti squash flesh side down in a 13×9 glass baking dish.
Fill the dish with about 1″ of water.
Place baking dish in the microwave and cook for 15-20 minutes per squash, until squash is tender.
Remove the spaghetti squash from the pan and let it cool for a few mins. Using a fork, gently scrape the inside of the squash to create spaghetti-like pieces of squash.
OVEN OPTION
Preheat the oven to 400°F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle or spray the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork-tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
FINISH UP
Place spaghetti squash in a bowl with parmesan cheese or vegan parmesan, fresh basil, olive oil, garlic powder, ground pepper, and salt to taste. Toss to combine and serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook35

Passive5

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 pound spaghetti squash For 10 servings use 2 x 4 lbs whole spaghetti squash
water
2 cup vegan parmesan cheese shredded
1 cup fresh basil thinly sliced
4 tablespoon extra virgin olive oil to keep it lower fat, don't add oil
extra virgin olive oil spray for roasting, as needed
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Baking sheet, Cutting board, Microwave, Mixing bowls, Oven, Pyrex baking dish, Sharp Knives

Nutrition
Calories: 165kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 636mg | Potassium: 11mg | Fiber: 3g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

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Paleo Egg Drop Soup
$0.00 Cooking Fee
Up to 10 servings
Paleo Egg Drop Soup

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Recipe adapted from:
Mayumi Tavalero

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 9 ounces

Dairy Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Vegetarian Whole 30
This simple but satisfying soup can become a complete meal with the addition of your favorite vegetables.

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

Instructions
Rehydrate the dried mushrooms for 5 to 10 minutes depending on how thin or thick they are.
Bring the broth to a boil over medium-high heat, turn down to a simmer.
Add the mushrooms, coconut aminos, ginger, and ½ the green onions.
Crack eggs into a medium bowl and use a fork to whisk. Slowly pour a thin stream of egg into the hot broth, while stirring gently.
Remove from heat; adjust seasonings and garnish with remaining green onions.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup vegetable broth or chicken or bone broth
½ cup dried shiitake mushroom reconstituted with 1 cup boiling water, sliced
2 tablespoon coconut aminos
1 teaspoon fresh ginger grated
½ cup green onion sliced into thin rings, divided
8 egg pasture raised if possible
1 teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 979mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 17mg | Calcium: 37mg | Iron: 1mg

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Keto Thai Chicken Skillet with Cauliflower Rice
$0.00 Cooking Fee
FSA/HSA eligible when qualified
6 servings
Keto Thai Chicken Skillet with Cauliflower Rice

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Recipe adapted from:
Dr. Eric Berg DC

$0.00 Cooking Fee
Serving Size: 1 chicken thigh and 1/2 cup cauliflower rice

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This dish comes with all the unique flavors of Thai cooking without all the carbs!
https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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https://www.drberg.com/keto-recipes/keto-thai-chicken-skillet?fbclid=IwAR3CwYY1pzJnDwxHP2hoef-Q-PZu0Q0-maT9q3FwR1ogCBChQjHdMCeuZUk

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Instructions
In a bowl, generously season chicken thighs with salt and pepper.
Heat a large skillet, greased with a tablespoon of ghee, on high heat. Once hot, add the chicken thighs in a single layer. Cook over medium-high heat for 5 minutes. Then turn thighs over and cook for another 3 minutes. Remove chicken from the pan and set aside on a plate. Do this step in batches, if needed, to ensure chicken is cooked.
Grease the pan with the remaining ghee. Add garlic and cook for 2 to 3 minutes, until fragrant. Sprinkle onion powder over it.
Add sliced Anaheim pepper and cook for another minute.
Pour in chicken broth and coconut milk. Add Thai curry paste and lime juice.
Place the chicken back in the pan and cook for about 10 minutes.
Meanwhile, in a skillet cook cauliflower rice over medium heat for 5 minutes.
Serve chicken with cauliflower rice and optionally garnish with sliced chili peppers, lime wedges, and cilantro.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
6 boneless skinless chicken thigh
3/4 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon ghee
2 clove garlic minced
2 teaspoon onion powder
1 Anaheim pepper large, sliced
1 cup low-sodium chicken broth
1 cup canned full-fat coconut milk
1 tablespoon red Thai curry paste
2 tablespoon freshly squeezed lime juice
18 ounce frozen riced cauliflower
Garnish (Optional, to taste):
red chili pepper
lime cut into wedges
fresh cilantro

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Non stick saute pan, Top Stove

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

Nutrition
Calories: 358kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 635mg | Potassium: 734mg | Fiber: 3g | Sugar: 3g | Vitamin A: 623IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 3mg

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Balsamic Glazed Chicken with Arugula-Strawberry Salad
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Balsamic Glazed Chicken with Arugula-Strawberry Salad

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 7 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
Balsamic vinegar adds a tangy-sweet taste to these baked chicken thighs. Enjoy with an arugula-strawberry salad tossed with a lemon vinaigrette.

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Instructions
Prepare the chicken:
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
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.
Make the dressing:
In a small bowl with a whisk or jar sealed tight, combinevinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 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
For the dressing:
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
16 ounce strawberry
1 cup pecan chopped, optional

Cooking Tools Required
Cutting board, jar with lid, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Oven, Roasting Pan, Tongs, Vegetable Peeler, Whisk

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

Nutrition
Calories: 562kcal | Carbohydrates: 10g | Protein: 31g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 680mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1368IU | Vitamin C: 36mg | Calcium: 120mg | Iron: 3mg

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Creamy Spaghetti Squash Casserole
$0.00 Cooking Fee
Up to 10 servings
Creamy Spaghetti Squash Casserole

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Spaghetti squash, broccoli, and sausage come to gether with a coconut cream sauce for this delicious casserole.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Preheat the oven to 425oF (218oC). Cut the spaghetti squash in half through its belly, remove the seeds and place flesh-side down on a baking sheet lined with parchment paper. Cook for about 30 to 35 minutes, or until cooked through.
While the squash is cooking, cook the sausages over medium heat on a pan. Break them up with the back of a eooden spoon until crumbled and cooked through (about 6 to 8 minutes). Remove from heat and set aside.
Using the same pan, add the garlic and saute for one minute, then add the arrowroot flour. Lower the heat to medium-low and add the coconut milk. Whisk until the arrowroot powder is dissolved and mixed in. Let it simmer until it thickens.
Remove the squash from the oven and use a fork to scrape out the “noodles” and add them to a casserole dish. Top with the sausage, broccoli and sauce and season with sea salt. Bake for 15 to 20 minutes, or until the broccoli is cooked through.
Remove the casserole from the oven, and divide onto plates. Enjoy!

Notes
No Arrowroot Powder
Use cornstarch, tapioca powder or brown rice flour instead.
Leftovers
Store in an airtight container in the fridge up to three days. Reheat in the oven for 10 to 15
minutes at 350.
Likes it Spicy
Serve with red pepper flakes or hot sauce.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 spaghetti squash medium
24 ounce pork sausage casings removed
4 clove garlic minced
2 tablespoon arrowroot powder
28 ounce canned full-fat coconut milk
8 cup broccoli chopped into florets
1/4 teaspoon sea salt

Cooking Tools Required
12-inch skillet, Baking sheet, Can Opener, Cutting board, Forks, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in the oven at 350 degrees for 15 minutes.

Nutrition
Calories: 482kcal | Carbohydrates: 24g | Protein: 15g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 560mg | Potassium: 821mg | Fiber: 7g | Sugar: 9g | Vitamin A: 736IU | Vitamin C: 72mg | Calcium: 100mg | Iron: 3mg

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

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 16 ounces

Dairy Free Gluten Free Nut Free Paleo Postpartum Refined Sugar Free Soy Free Whole 30
Looking to add more protein to your dish(es)? This selection adds up to an additional 16 ounces to a dish(es) that you have already selected. Can be divided into anywhere from 1-2 dishes. Please select YES for modification and add a note to specific dish(es) stating how many ounces and which type of protein. Only 1 type of protein per each Extra Protein added to your cart.

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Adjust the ingredients measurement scale here by changing this number. 3

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size3

Ingredients

Ingredients
16 ounce customer selected protein to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Tortilla-less Tacos
$0.00 Cooking Fee
Up to 10 servings
Tortilla-less Tacos

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These ground turkey tacos with spicy tomato sauce, are low-carb, Keto friendly, Whole 30, Paleo and oh so delicious!

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

Instructions
Heat avocado oil in a non-stick skillet over medium high heat. Add onion and sauté 2 minutes, or until onions have softened.
Add turkey, garlic, salt and pepper, and cook, tossing and breaking up turkey occasionally, until cooked through, about 8 minutes.
Add chili powder, cumin, paprika, tomato sauce, and chicken broth. Reduce to a simmer and cook about 5 minutes, until sauce has reduced.
Stack 2 lettuce leaves on top of each other and fill with mixture.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil
2 cup red onion chopped
3 pound 85% lean ground turkey 95% lean
6 clove garlic chopped
1½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 tablespoon chili powder
1 tablespoon ancho chili powder
1 tablespoon ground cumin
1 ½ teaspoon paprika
1 ½ cup canned tomato sauce
1 ½ cup chicken stock low-sodium
2 head Romaine lettuce or iceberg lettuce

Cooking Tools Required
Can Opener, Kitchen towels, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in large saute pan set over medium heat until heated through.

Nutrition
Calories: 247kcal | Carbohydrates: 12g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 792mg | Potassium: 980mg | Fiber: 5g | Sugar: 5g | Vitamin A: 11967IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 4mg

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Garlic-Rosemary Roast Chicken
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Garlic-Rosemary Roast Chicken

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 9 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This dish is loaded with flavor thanks to the addition of fresh herbs and lots of garlic. Pair it with mashed potatoes and a salad, for a simple Sunday dinner.

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

Instructions
Pre-heat oven to 425 degrees. Line a heavy-duty, rimmed sheet pan(s) with parchment paper.
Pat all the chicken pieces dry with a paper towel. then season with salt and pepper. Place chicken in a large bowl; add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
Place the chicken pieces on prepared sheet pan(s). Roast in the oven for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time50 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the rosemary roast chicken:
2 1/2 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
7 pound whole chicken cut up, or 6 pounds of your favorite parts
3 tablespoon extra virgin olive oil
8 clove garlic chopped
2 tablespoon fresh rosemary chopped

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

Reheating/Serving Instructions
Reheat rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes.

Nutrition
Calories: 370kcal | Carbohydrates: 1g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 689mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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Creamy Carrot Soup
$0.00 Cooking Fee
Up to 10 servings
Creamy Carrot Soup

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Recipe adapted from:
Ashley

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This delicious, creamy Indian-style carrot soup is made with fresh ginger and coconut milk, plus lots of spices including cumin, coriander, paprika, and turmeric.
https://myheartbeets.com/

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https://myheartbeets.com/

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

Instructions
Place all the ingredients except coconut milk in the instant pot. Stir, close the lid and cook on high pressure for 10 minutes. When the instant pot beeps, let the pressure release naturally.
Open the pot and blend the soup smooth using an immersion blender or regular blender. If using a regular blender, you may need to cool the ingredients before blending.
Stir in coconut milk. Garnish if desired.

Notes
Garnishing options: You can top with your choice of garnishes. Some toppings we like on creamy soups.
Black pepper
Cilantro
Lime juice
Red chili flakes
Sesame seeds
Crushed peanuts or chopped cashews
Make it on Stovetop: Use a large dutch oven or heavy pot. Sauté the onions, ginger in some olive oil. Then add the carrots, spices and broth, bring it to a boil, then reduce to a simmer until the carrots are softened. Then transfer to a blender or use a hand blender to blend the soup. Stir in the coconut milk and enjoy!
Other variations for this soup:
Add Thai curry paste, to make this a Thai Curried Carrot Soup
Add half a cup of lentils along with carrots before pressure cooking to make this a Carrot Lentil Soup.
Add other veggies such as beets, sweet potato, squash, pumpkin, or apples.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound carrot cut into 2 inch pieces
1 yellow onion sliced
3 teaspoon fresh ginger grated
4 cup vegetable broth
2 cup canned full-fat coconut milk
2 teaspoon ground coriander (dhaniya powder)
2 teaspoon ground cumin (jeera powder)
1 teaspoon ground turmeric (haldi powder)
2 teaspoon paprika more or less to taste
2 teaspoon Kosher salt more of less to taste
Garnish:
1/3 cup fresh cilantro chopped

Cooking Tools Required
Blender, Cutting board, Electric Pressure Cooker, Immersion Blender, Kitchen towels, Measuring cups and spoons, Mixing spoon, Sharp Knives, Top Stove

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

Nutrition
Calories: 161kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 457mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15558IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg

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Grilled White Fish with Mango Jalapeño Slaw
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Grilled White Fish with Mango Jalapeño Slaw

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 6 ounce

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

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grilled fish pairs beautifully with the sweet-spicy flavor of the mango jalapeno slaw topped with a balsamic mustard dressing.

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Instructions
Preheat a grill to medium high heat.
In a small bowl, add salt, smoked paprika, ground cumin, and garlic powder. Toss to combine.
Rub spice blend on one side of each fish filet.
In a medium bowl, add mango, Napa cabbage, jalapeño, fresh cilantro, and green onion.
In a small bowl, add garlic, lime juice, white balsamic vinegar, avocado oil, Dijon mustard, smoked paprika, ground cumin, salt, and pepper. Whisk until combined.
Pour the dressing over the slaw, toss to combine, and set aside.
Before putting the fish on the grill, brush with avocado oil.
Place fish on the grill and grill each side for 3-4 min. or until fish releases from the grill.
Serve fish with mango jalapeño slaw.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cod fillet
3/4 teaspoon Kosher salt more or less to taste, or preference
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
4 tablespoon avocado oil
Mango Jalapeño Coleslaw:
2 mango peeled, seeded, and diced
4 cup Napa cabbage thinly sliced
2 jalapeno pepper seeds removed, finely chopped
1/2 cup fresh cilantro chopped
3 stalk green onion sliced
For the dressing:
2 clove garlic finely chopped
1 lime juiced
2 tablespoon white balsamic vinegar
5 tablespoon avocado oil
1 teaspoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon ground cumin
3/4 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper

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

Reheating/Serving Instructions
Heat a large saute pan with a bit of oil over medium heat. Add fish and cook until heated through.

Nutrition
Calories: 301kcal | Carbohydrates: 10g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 458mg | Potassium: 941mg | Fiber: 2g | Sugar: 7g | Vitamin A: 893IU | Vitamin C: 31mg | Calcium: 69mg | Iron: 1mg

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Za’atar Roasted Carrots With Dates and Pine Nuts
$0.00 Cooking Fee
Up to 10 servings
Za’atar Roasted Carrots With Dates and Pine Nuts

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Recipe adapted from:
Something Nutritious

$0.00 Cooking Fee
Serving Size: 1/2 cup

Dairy Free Egg Free Gluten Free Heart Healthy Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. 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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Instructions
Preheat the oven to 400°F.
Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
Bake for about 30 minutes, flipping the carrots halfway through.
While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound carrot peeled
5 tablespoon extra virgin olive oil
2.5 tablespoon za'atar
1/2 teaspoon cumin
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts
6 Medjool date pitted and diced
3 teaspoon fresh thyme
2 tablespoon fresh mint chopped optional

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

Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

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Simple Roast Chicken
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

$0.00 Cooking Fee
Serving Size: 1/4 whole chicken

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

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Mediterranean Diet Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
With an ingredient list just four items long the genius of this bare-bones roast chicken is in its technique. Using a preheated cast-iron skillet you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one (however a heavy baking dish would suffice)!
https://cooking.nytimes.com/recipes/1015812-roast-chicken

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https://cooking.nytimes.com/recipes/1015812-roast-chicken

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Instructions
Step 1
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
Step 2
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees, about another 45 minutes.
Step 3
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Note: for diabetes friendly and heart healthy, remove skin before serving.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken 3 to 4 pounds, trimmed of excess fat
3 tablespoon avocado oil
1 teaspoon sea salt more or less to taste, or dietary preference, for heart-healthy use 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
9x9 baking dish, Cast iron pan, Cutting board, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in the oven at 350 degrees for 15 minutes, longer for larger pieces. You can also heat in the microwave on medium power until heated through, although skin will loose it's cripsness.

Nutrition
Calories: 503kcal | Carbohydrates: 1g | Protein: 35g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 715mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 1/2 ounces steak, 1 1/2 cup broccoli

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

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

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
1 1/2 teaspoon garlic salt more or less to taste, or preference
1/2 teaspoon freshly ground black pepper more or less to taste
3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

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

Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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Hungarian Goulash (Beef and Vegetable Stew)
$0.00 Cooking Fee
Up to 10 servings
Hungarian Goulash (Beef and Vegetable Stew)

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Recipe adapted from:
Customer

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

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

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Instructions
In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook80

Passive0

Total Time2 hours

Recipe Serving Size10

Ingredients

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

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

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

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

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Salt-Roasted Beet and Onion Salad
$0.00 Cooking Fee
Up to 10 servings
Salt-Roasted Beet and Onion Salad

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Recipe adapted from:
Customer

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Beets are roasted in the oven over Kosher salt to to concentrate their flavor, then once cooled are tossed with red onions, parsley, and olive oil.

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Instructions
Preheat oven to 420 degrees.
Spread Kosher salt ½-inch thick on a large baking pan. Place beets on top.
Bake for 1 hour.
Allow beets to cool until you are able to peel the skins.
Cut the beets into 8ths and add to a large bowl. Add the onions and the remaining ingredients, tossing well to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook60

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup Kosher salt more or less depending on size of pan
8 beet
3 red onion small, halved and then thinly sliced or diced
1 bunch Italian parsley chopped
½ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil
½ teaspoon cumin seeds coarsely ground

Cooking Tools Required
Baking Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Mortar and Pestle, Oven, Sharp Knives, Tongs, Vegetable Peeler

Nutrition
Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 73mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2406IU | Vitamin C: 19mg | Calcium: 52mg | Iron: 1mg | Phosphorus: 26mg

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Sautéed Zucchini and Cherry Tomatoes-Low FODMAP
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Sautéed Zucchini and Cherry Tomatoes-Low FODMAP

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Recipe adapted from:
Jennifer Segal - Once Upon a Chef

$0.00 Cooking Fee
Serving Size: 7 ounce

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Crisp zucchini and sweet cherry tomatoes make a lovely summer side dish.

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Instructions
Heat the olive oil over medium heat in a large sauté pan or a large pot.
Add the zucchini, tomatoes, salt and pepper and cook, stirring frequently, for 3-5 minutes, or until the zucchini are cooked but still crisp and the tomatoes have started to collapse, creating a little sauce. Stir in the fresh basil, then taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with more fresh basil if desired.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
3 pound zucchini for 10 servings 6 medium, cut into 1/2-inch chunks
2 pound grape tomato or cherry tomatoes, halved
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon fresh basil chopped plus more for garnish if desired

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

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

Nutrition
Calories: 65kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 481mg | Potassium: 573mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1049IU | Vitamin C: 37mg | Calcium: 32mg | Iron: 1mg

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

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 2 Tablespoons

Dairy Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This vegan pesto is delicious on just about everything!

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Instructions
Add all ingredients to food processor or vitamix blender and blend until everything is combined approx 1 to 2 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup fresh basil
2 tablespoon pine nuts
4 clove garlic
1/2 teaspoon Kosher salt
2 tablespoon fresh lemon juice
2 tablespoon nutritional yeast
6 tablespoon extra virgin olive oil
2 tablespoon water

Cooking Tools Required
Food Processor, Immersion Blender

Reheating/Serving Instructions
n/a

Nutrition
Calories: 96kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

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Clean Diet Purple Cabbage Salad
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Purple Cabbage Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This recipe uses red or green cabbage combined with beets, carrots, avocado, and dill.

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Instructions
Shred cabbage(s), carrots and beets in food processor
Add walnuts to food processor and pulse a few times
Make dressing by mixing oil, vinegar and pressed garlic cloves
Chop avocado and dill, and mix it all together.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For the food processor:
2 whole purple cabbage small, red or green
12 carrot
2 red beet
2/3 cup walnuts chopped
Mix in:
2 avocado chopped
1 cup fresh dill chopped
For the dressing:
6 clove garlic put through a press
1 cup extra virgin olive oil
1/2 cup apple cider vinegar unfiltered
1 teaspoon Kosher salt
0.5 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 351kcal | Carbohydrates: 14g | Protein: 3g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Sodium: 303mg | Potassium: 570mg | Fiber: 6g | Sugar: 5g | Vitamin A: 12660IU | Vitamin C: 14mg | Calcium: 54mg | Iron: 1mg

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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
FSA/HSA eligible when qualified
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

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Recipe adapted from:
Lexi's Clean Kitchen

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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

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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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