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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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Baked Tilapia with Roasted Veggies and Tilapia Stir-fry
$0.00 Cooking Fee
FSA/HSA eligible when qualified
8 servings
Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 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.
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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

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Instructions
Baked Tilapia
Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
Serve immediately or freeze portions for later use.
Tilapia Stir-fry
Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Baked Tilapia with Roasted Veggies:
1 pound tilapia fillet
2 tablespoon extra virgin olive oil
5 ounce zucchini sliced
8 ounce red bell pepper sliced
6 ounce red onion chopped
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 clove garlic minced
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
For the Tilapia Stir-fry:
1 pound tilapia fillet
2 tablespoon avocado oil
9 ounce broccoli florets chopped
8 ounce red bell pepper sliced
4 ounce snap peas
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger minced
2 clove garlic minced
Optional:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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Asian-Inspired Tilapia Stir-fry
$0.00 Cooking Fee
FSA/HSA eligible when qualified
4 servings
Asian-Inspired Tilapia Stir-fry

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 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.
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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Refined Sugar Free
Enjoy this delicious fish stir-fry with tender crisp vegetables including broccoli, bell peppers, and snap peas.

Asian-Inspired Tilapia Stir-fry quantity

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Instructions
Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound tilapia fillet
2 tablespoon avocado oil
9 ounce broccoli florets chopped
8 ounce red bell pepper sliced
4 ounce snap peas
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger minced
2 clove garlic minced
Optional:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Top Stove

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

Nutrition
Calories: 227kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 372mg | Potassium: 762mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2548IU | Vitamin C: 147mg | Calcium: 64mg | Iron: 2mg

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Pistachio Crusted Baked Salmon Low FODMAP
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Pistachio Crusted Baked Salmon Low FODMAP

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Recipe adapted from:
Downshiftology by Lisa Bryan

$0.00 Cooking Fee
Serving Size: 4 oz cooked

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Lower Carb Refined Sugar Free Soy Free
Pistachio-crusted salmon is a sophisticated dish featuring a crunchy, flavorful topping. Each salmon fillet is coated with a mixture of chopped pistachios, garlic, honey, Dijon mustard, and fresh lemon juice, then baked to tender, golden perfection. This recipe is elegant and sure to impress you, your family and/or guests!

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Instructions
Preheat the oven to 375°F (190°C).
Prep the salmon: let the salmon come to room temperature for about 15 minutes. Place on a parchment-lined baking tray, pat it dry with a paper towel, and season with salt and pepper
Stir the coating: In a mixing bowl, stir together the maple syrup, mustard, lemon juice, garlic, oil, and pistachios.
Coat the salmon: Evenly divide the pistachio mixture on top of the salmon fillets, and press it down with the back of a spoon.
Cook the salmon: Bake the salmon for 12 to 15 minutes, or until cooked through. The internal temperature of salmon should reach 145 degrees (USDA standards), or 120-125 degrees for tender juicy filets.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3.5 pound salmon fillet
0.5 teaspoon Kosher salt
0.25 teaspoon freshly ground black pepper
2 tablespoon pure maple syrup or honey
2 tablespoon Dijon mustard
1 each lemon zested and juiced
1.5 cup pistachios finely chopped
1 tablespoon extra virgin olive oil

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

Reheating/Serving Instructions
Heat fish in microwave on medium power until warm.

Nutrition
Calories: 355kcal | Carbohydrates: 8g | Protein: 35g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Cholesterol: 87mg | Sodium: 220mg | Potassium: 984mg | Fiber: 2g | Sugar: 4g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

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Coconut Fish Curry with Broccolini
$0.00 Cooking Fee
Up to 10 servings
Coconut Fish Curry with Broccolini

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Recipe adapted from:
Jasmine and Melissa Hemsley

$0.00 Cooking Fee
Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

Brain Food Egg Free Gluten Free Keto Lower Carb Paleo
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or sautéed bok choy or aromatic jeera rice or sauted cauliflower rice.

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Instructions
In a food processor, blend the spice paste ingredients together until smooth – you might need to pulse a few times first.
Cut the fish into 2 inch cubes and season with a little salt and pepper. In a medium saucepan, gently toast the mustard seeds until they pop then add the ghee; add the paste. Turn up the heat and fry for about a minute, stirring regularly to stop the bottom from catching.
Add the coconut milk and bring to a medium simmer, put the lid on for 5 minutes. Add the fish cubes to the sauce and gently poach, covered, for about 3-4 minutes, until cooked through.
Meanwhile, trim the tenderstem broccolini and cook it in lightly salted boiling water for no more than 3 min so it's still tender. Drain and chill so it stopps cooking and maintain the bright green color.
Turn off the heat, add the tamari and squeeze over lots of lime juice. Season to taste, adding the maple syrup if you think it needs a little sweetness for balance. Serve topped with the reserved cilantro leaves, with steamed broccoli.
Be careful not to over cook the fish. If overcooked, it becomes tough and will not taste as good.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound cod fillet or pollock or other white fish
2 teaspoon mustard seeds
4 teaspoon ghee or butter or avocado oil
27 ounce canned full-fat coconut milk
2 teaspoon tamari sauce gluten-free soy
3 lime
1 teaspoon maple syrup to taste
26 ounce broccolini
FOR THE SPICE PASTE
3 teaspoon ground turmeric
2 teaspoon ground cumin
2 onion large halved
2 fresh red chili double if you want more kick
4 clove garlic
2 ½ inch fresh ginger piece
1 ½ ounce fresh cilantro leaves and stalks kept separate – use the stalks only in the paste (reserve the leaves for later)
2 tablespoon water

Cooking Tools Required
Cutting board, Dutch Oven, Food Processor, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
This dish doesn't freeze well, if frozen, the fish will become more tough. To reheat we'd recommend using either your stovetop or your oven. Set the oven to around 275 degrees fahrenheit, place the fish curry into a casserole or oven proof dish, cover with tinfoil and reheat for around 10 - 15 minutes.

Nutrition
Calories: 339kcal | Carbohydrates: 13g | Protein: 29g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 178mg | Potassium: 871mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 110mg | Iron: 5mg

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One Pan Sweet Chili Salmon Rice Bowl
$0.00 Cooking Fee
Up to 10 servings
One Pan Sweet Chili Salmon Rice Bowl

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Recipe adapted from:
Empower Coaching

$0.00 Cooking Fee
Serving Size: 7 ounces

Brain Food Dairy Free Egg Free
Enjoy this nutritious, sweet/slightly spicy salmon rice bowl for your next meal. This is a customer submitted recipe from Empower Coaching meal plan.
https://empoweronlinecoaching.com

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https://empoweronlinecoaching.com

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Instructions
Add your diced pepper, onion and peas to a heated pan and cook on a high heat for 5 minutes.
Meanwhile, mix together your soy sauce, honey, sweet chilli and paprika to create your sauce.
Turn the heat down slightly then add your salmon chunks followed by salt, pepper and half of your sauce mixture.
Once the salmon is cooked, mix in your cooked rice and remainder of the sauce.
Serve and top with some sesame seeds and enjoy!!

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 yellow onion
20 teaspoon sweet chili sauce
20 tablespoon sesame seeds
55 ounce wild Alaskan salmon fillet
5 red bell pepper
30 ounce microwave brown basmati rice
15 teaspoon honey
6 1/2 cup frozen green peas
5 green bell pepper
10 teaspoon paprika
20 tablespoon soy sauce

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Microwave, Sharp Knives, Spatula

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

Nutrition
Calories: 629kcal | Carbohydrates: 69g | Protein: 47g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Cholesterol: 86mg | Sodium: 2194mg | Potassium: 1536mg | Fiber: 12g | Sugar: 26g | Vitamin A: 3854IU | Vitamin C: 166mg | Calcium: 242mg | Iron: 7mg

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Salmon Hash with Yukon Gold Potatoes and Herbs
$0.00 Cooking Fee
Up to 10 servings
Salmon Hash with Yukon Gold Potatoes and Herbs

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Recipe adapted from:
Hanna Lemaire

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 5 oz

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free
Great recipe for a weekend brunch or easy weeknight dinner. Great paired with a simple side salad and rustic bread.
https://www.thekitchn.com/recipe-salmon-hash-with-yukon-gold-potatoes-and-herbs-231058#comments-231058

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https://www.thekitchn.com/recipe-salmon-hash-with-yukon-gold-potatoes-and-herbs-231058#comments-231058

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Instructions
Preheat oven to 425 degrees F.
On an aluminum foil-lined baking sheet, place salmon filets equally spaced apart. Season with olive oil, salt, and pepper. Bake until internal temperature reaches 140 F, about 15 minutes. Set aside. While salmon cooks and rests, continue with the following steps.
In a 12-inch frying pan, preferably cast iron, melt the butter/ghee over medium heat and swirl to coat the bottom of the pan. Add the potatoes and onion and sauté just until coated with the butter, about 1 minute. Cover and cook to steam the potatoes until they are almost fork-tender, about 7-10 minutes.
Add the celery, stir briefly, and then re-cover and cook for 3 minutes longer. Uncover the pan; increase the heat to medium-high; and add the dill, thyme, salt, and pepper. Cook, stirring frequently until the potatoes are lightly browned, 15 to 20 minutes.
Add the salmon and parsley and cook just until the salmon is heated through. Using a heat-resistant rubber spatula, stir the mixture gently, being careful not to break up the salmon pieces. Taste and adjust the seasoning. Serve immediately, passing the hot-pepper sauce at the table.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook10

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1.5 pound salmon fillet coarsely flaked (equal to about 4 filets)
8 tablespoon unsalted butter or ghee
4 pound Yukon Gold potatoes red-skinned Yukon Gold, or Yellow Finn potatoes, peeled and cut into 1/2-inch dice
2 yellow onion large, cut into 1/2-inch dice
4 stalk celery halved lengthwise, then cut crosswise into 1/2-inch-thick slices
2 tablespoon fresh dill chopped
4 teaspoon fresh thyme or dried, whatever is easiest and most accessible, minced
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup Italian parsley chopped
hot pepper sauce such as Tabasco, for serving

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Food storage containers, Kitchen towels, Meat Thermometer, Oven, Refrigerator, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
Can be reheated in the oven at 425 F for 20 minutes, in the microwave for 2 minutes, or thrown back into a skillet until heated through.

Nutrition
Calories: 414kcal | Carbohydrates: 44g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 655mg | Potassium: 1511mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1161IU | Vitamin C: 59mg | Calcium: 70mg | Iron: 3mg

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Whole Thanksgiving Turkey
$118.75 Cooking Fee
FSA/HSA eligible when qualified
16 servings
Whole Thanksgiving Turkey

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Recipe adapted from:
Lauren Allen

$118.75 Cooking Fee
Serving Size: 6 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

AIP Diet Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
This Thanksgiving turkey recipe packs all of the flavor and juiciness you expect from the perfect roasted turkey, with none of the stress!
EquipmentInstant-read digital thermometer.disposable roasting panLarge Serving Platter
https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/

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Instructions
If the turkey is frozen: Thaw in the fridge, 24 hours for every 5 pounds of Turkey. I like to give myself 1 extra day, just to be safe.
Remove the thawed turkey from the fridge 1 hour before roasting, to let it come to room temperature.
Adjust your oven rack so the turkey will sit in the center of the oven. Preheat oven to 325 degrees F.
Make the herb butter by combining room temperature butter, minced garlic, salt, pepper, one tablespoon fresh chopped rosemary, one tablespoon fresh chopped thyme, and half a tablespoon of fresh chopped sage. (You’ll use the remaining fresh herbs for stuffing inside the cavity of the turkey)
Remove turkey from packaging and remove the neck and giblets from the inside the cavities of the bird. (Reserve them for gravy, if you want, or discard them). Pat the turkey very dry with paper towels.
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs.
Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.
Tuck the wings of the turkey underneath the turkey and set the turkey on a roasting rack inside a roasting pan*.
Microwave the remaining herb butter mixture for 30 seconds (it doesn’t need to be completely melted--just really softened). Use a basting brush to brush the remaining herb butter all over the outside of the turkey, legs and wings.
Roast at 325 degrees F for about 13-15 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
(I remove the turkey from the oven once it reaches 160 degrees. Then, I tent it with foil, and let it rest on the counter. It will continue cooking under the foil, to reach 165 degrees F.)
***Check the turkey about halfway through cooking, and once the skin gets golden brown, cover the top of the turkey with tinfoil, to protect the breast meat from overcooking. Alternately, you could start cooking the turkey with it tented in foil, then during the last hour or so of cooking you can take the foil off to let the turkey brown.
Allow turkey to rest for 20-30 minutes before carving. https://tastesbetterfromscratch.com/how-to-carve-a-turkey/
Reserve any drippings and juice remaining in your roasting pan to make turkey gravy.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook200

Passive0

Recipe Serving Size16

Ingredients

Ingredients
17 pound whole turkey
1 each onion peeled and quartered
1 each lemon quartered
1 each apple quartered
.75 ounce fresh rosemary
.75 ounce fresh thyme
.75 ounce fresh sage
For the herb butter:
1 cup unsalted butter softened
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
6 clove garlic minced

Cooking Tools Required
Cutting board, Dutch Oven, Instant read thermometer, Measuring cups and spoons, Microwave, Mixing bowls, Roasting Pan, small spoon

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

Nutrition
Calories: 593kcal | Carbohydrates: 2g | Protein: 74g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 531mg | Potassium: 799mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 651IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 4mg

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Keto Blueberry Muffins
$0.00 Cooking Fee
FSA/HSA eligible when qualified
12 servings
Keto Blueberry Muffins

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Recipe adapted from:
Charlie Foundation

$0.00 Cooking Fee
Serving Size: 1 muffin

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

Brain Food Diabetes Friendly Gluten Free Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Blueberry muffins are an American classic and perfect to enjoy as a light breakfast, afternoon snack, or dessert. This recipe is low carb, sugar free, and delicious! There is no added sweetener in the ingredients as the blueberries contribute natural sweetness on their own.
use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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use the materials for any commercial purpose, or for any public display (commercial or non-commercial);

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Instructions
Preheat the oven to 350 degrees F. and line a muffin tin with 12 parchment or foil liners.
In a large bowl combine the almond flour, coconut flour, konjac root fiber, baking powder, baking soda, and salt. Use a wire whisk to stir together.
Add the olive oil, eggs and 2 tablespoons of water to the dry ingredients. Stir well to combine, the batter should be the consistency of thick pancake batter. If it seems too dry, add additional water to achieve thinner consistency.
Carefully fold the blueberries into the batter. Fill each muffin liner 1/2 - 2/3 full. Bake for about 35-40 minutes or until a wooden skewer or toothpick inserted into the center remains clean when removed.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size12

Ingredients

Ingredients
2 cup almond flour
1/4 cup coconut flour
2 teaspoon konjac root fiber
1 teaspoon baking soda
1 teaspoon baking powder
pinch Kosher salt
1/2 cup extra virgin olive oil
3 each egg
2 tablespoon water
1/2 cup fresh blueberries

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin tin liners, Oven, Standard muffin pan, Whisk

Nutrition
Calories: 200kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 133mg | Potassium: 5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

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Strawberry Cheesecake Fat Bomb
$0.00 Cooking Fee
FSA/HSA eligible when qualified
12 servings
Strawberry Cheesecake Fat Bomb

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 piece

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Brain Food Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, or full fat dairy, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 12 pieces

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Instructions
Puree the strawberries in a food processor. Gently mix in the Stevia and vanilla extract. Add the butter, cream cheese and heavy cream to the strawberry mixture. Whip everything together with a mixer until creamy. Transfer to ice cube trays or molds. Cool in freezer for 2 hours.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size12

Ingredients

Ingredients
6 ounce full-fat cream cheese softened
5 tablespoon unsalted butter softened
1/2 cup strawberry chopped
1 teaspoon pure vanilla extract
2 packet Stevia
2 tablespoon heavy cream

Cooking Tools Required
Cutting board, Food Processor, icecube tray, Measuring cups and spoons, Sharp Knives, Spatula

Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 46mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 0.04mg

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Peanut Butter Fat Bomb
$0.00 Cooking Fee
FSA/HSA eligible when qualified
15 servings
Peanut Butter Fat Bomb

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$0.00 Cooking Fee
Serving Size: 2 pieces

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 Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 30 pieces

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Instructions
Melt all ingredients together in a sauce pan on low heat. Divide into 30 portions using ice cube trays or molds. Cool in refrigerator for one hour or until solid.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size15

Ingredients

Ingredients
3/4 cup coconut oil
1/2 cup butter
2 tablespoon all-natural peanut butter
3 tablespoon unsweetened cocoa powder
Optional:
2 tablespoon sugar-free syrup

Cooking Tools Required
icecube tray, Measuring cups and spoons, Pot with lid, Spatula

Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 95IU | Calcium: 2mg | Iron: 0.1mg

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Salmon Stuffed Avocado Boats
$0.00 Cooking Fee
FSA/HSA eligible when qualified
Up to 10 servings
Salmon Stuffed Avocado Boats

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Recipe adapted from:
Customer submitted recipe

$0.00 Cooking Fee
Serving Size: 1 boat / half an avocado

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30

Salmon Stuffed Avocado Boats quantity

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Instructions
Place the salmon in a medium saucepan with water and bring to a boil over medium heat.
Immediately reduce the heat to a simmer and poach salmon for 5-7 minutes depending on thickness of the filet. Once salmon flakes easily, transfer it to a cutting board to cool. Discard of the water.
Slice the avocado in half and remove the pit. Use a spoon to scoop out enough avocado to create a bigger hole that the salmon will fit in. Transfer scooped out avocado to a small bowl.
Flake the salmon and add it and add it to the bowl with the scooped out avocados. Add lemon juice and mash until well mixed.
Fill the hollowed out avocado halves with the mashed salmon mixture. Enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
27 ounce salmon fillet
5 each ripe avocado
1 1/4 each lemon juiced
Topping (optional)
hot sauce

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

Nutrition
Serving: 6.4ounces | Calories: 110kcal | Carbohydrates: 0.1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 42mg | Sodium: 34mg | Potassium: 378mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg

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Misir Wat (Ethiopian Spiced Red Lentils)
$0.00 Cooking Fee
Up to 10 servings
Misir Wat (Ethiopian Spiced Red Lentils)

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Recipe adapted from:
Kimberly Killebrew

$0.00 Cooking Fee
Serving Size: 1/2 cup

Brain Food Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
One of Ethiopia's most popular vegetarian dishes, you'll be blown away by the incredible flavor!
https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

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https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/

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Instructions
Melt 3 tablespoons of the ghee in a medium stock pot. Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.
Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.
Add the lentils, broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.
Stir in the remaining tablespoon of ghee and berbere. Simmer for a couple more minutes. Add salt to taste.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon ghee divided
2 each yellow onion large, very finely diced
6 clove garlic finely minced
2 each Roma tomato very finely chopped
6 tablespoon tomato paste
4 tablespoon berbere (Ethiopian Spice Blend) divided
2 cup red lentils rinsed
5 cup vegetable broth
2 teaspoon Kosher salt

Cooking Tools Required
5-quart saucepot, Cutting board, Measuring cups and spoons, Sharp Knives, Wooden Spatula

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

Nutrition
Calories: 269kcal | Carbohydrates: 30g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 1068mg | Potassium: 572mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1463IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 4mg

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Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset
$0.00 Cooking Fee
Up to 10 servings
Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset

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$0.00 Cooking Fee
Serving Size: about half a cup

Brain Food Dairy Free Egg Free Gluten Free Oil Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
An Ashkenazi version of a Charoset, an integral part of the Passover Seder, is a spread made out of fruit, dried fruit, nuts, spices, and wine. There are countless variations on charoset from Jewish communities around the world, but this apple and walnut version is very typical of the style made by Ashkenazi Jews who hail from Eastern Europe.

Ashkenazi Apple, Date, Raisins, Pecan and Walnut Charoset or Haroset quantity

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Instructions
Toast the walnuts and pecans
Place apples, walnuts, pecans, raisins, dates, cinnamon, and clove in a food processor. Pulse for about 2 minutes until the mixture is smooth but still has texture.
Transfer the apples to a large bowl and add the wine, or add the orange and lemon juice for paleo and whole 30.
Stir well to combine. Add the wine gradually until smooth.
Cover and refrigerate until ready to serve.
If you don't have a food processor, grate the apples coarsely on a box grater, and chop the nuts and drided fruies.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 Fuji apple peeled, cored, and cut to quarters
4 ounce walnut or almonds, lightly roasted and chopped
4 ounce pecan lightly roasted and chopped
4 ounce raisins
4 ounce pitted Medjool date
1 teaspoon ground cinnamon
1 teaspoon ground clove
1/2 cup sweet red wine or grape juice, add more if not moist enough
Optional
1 orange juiced, instead of the wine for paleo and whole 30
1 lemon juiced, instead of the wine for paleo and whole 30

Cooking Tools Required
Box grater, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Peeler, Sharp Knives

Reheating/Serving Instructions
Leftover charoset will keep, covered in the refrigerator, for four to five days.

Nutrition
Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 5mg | Potassium: 326mg | Fiber: 5g | Sugar: 14g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

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Cauliflower, Kale & Lentil Detox Soup
$0.00 Cooking Fee
Up to 10 servings
Cauliflower, Kale & Lentil Detox Soup

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This simple soup is loaded with nutritious vegetables, and lentils for protein.
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Cook lentils according to package directions.
Heat the olive oil in a large pot. Add the onion, celery, and carrots. Cook for about 10 minutes, or until veggies are softened. Add the garlic and cook for 2-3 more minutes.
Add the cauliflower, kale, and vegetable broth. Bring to a boil then reduce heat to a simmer. Simmer for 20 minutes.
Stir in the cooked lentils and season to taste with sea salt and ground black pepper. Divide between bowls. Enjoy!

Notes
Leftovers
Refrigerate in a covered container up to 4 days. Freeze up to 6 months.
Serving Size
One serving is equal to approximately 2 cups of soup.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook25

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon extra virgin olive oil
2 yellow onion medium, diced
3 stalk celery diced
3 carrot medium, peeled and diced
7 clove garlic minced
2 head cauliflower small, cut into florets
7 cup kale chopped
10 cup vegetable broth
2 cup lentils cooked according to package directions
2 teaspoon sea salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 251kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1490mg | Potassium: 1006mg | Fiber: 17g | Sugar: 7g | Vitamin A: 8313IU | Vitamin C: 105mg | Calcium: 186mg | Iron: 4mg

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Lentil and Escarole Soup
$0.00 Cooking Fee
Up to 10 servings
Lentil and Escarole Soup

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 2 cups

Brain Food Dairy Free Egg Free Gluten Free Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
This hearty blended lentil and tomato soup is finish with chopped escarole and a touch of lemon juice for perfect balance.

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Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onions and carrots, stirring often, until the onion has softened and becomes translucent (for about 5 minutes). Add the garlic, cumin, curry powder, and thyme and cook for about 30 seconds, stirring constantly to avoid burning. Pour in the diced tomatoes and cook for about 3-5 more minutes.
Add the lentils and broth. Season with the salt, crushed red pepper, and fresh ground black pepper.
Raise heat to bring the soup to a boil, then reduce heat & partially cover the pot, simmering for 25 to 30 minutes. The lentils should be tender.
When done, use an immersion blender to puree a portion of the soup, to thicken. If you don’t have an immersion blender, place 2 cups of the soup in a blender and blend until smooth (be careful the blender container is securely fastened and place a dish towel over the top to protect yourself from steam or splashes). Pour the puréed soup back into the pot.
Add the escarole and cook for 4-6 more minutes until the escarole has wilted. Remove the pot from the heat and mix in the lemon juice. Taste for seasoning and add a dash of sriracha – if desired!

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
2 yellow onion chopped
4 carrot peeled and chopped
8 clove garlic minced
4 teaspoon ground cumin
2 teaspoon curry powder
1 teaspoon dry thyme
56 ounce canned diced fire-roasted tomatoes
2 cup lentils picked over and rinsed
12 cup vegetable broth low sodium
2 teaspoon Kosher salt more or less to taste
1/4 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper more or less to taste
2 head escarole ribs removed and chopped
2 tablespoon fresh lemon juice about 1 medium lemon
Sriracha sauce optional

Cooking Tools Required
Can Opener, Cutting board, Immersion Blender, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 288kcal | Carbohydrates: 36g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 1636mg | Potassium: 795mg | Fiber: 16g | Sugar: 6g | Vitamin A: 6676IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 5mg

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Clean Diet Mexican Spiced Red Lentils
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Mexican Spiced Red Lentils

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 ounces

Brain Food Egg Free Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.

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

Instructions
Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
In the meantime, rinse the lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to a boil.
Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with cilantro and yogurt (optional).

Cook Times

Active Prep10

Hands-On Cook25

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 onion small, chopped
2 tablespoon avocado oil
2 ½ cup red lentil
4 cup water
6 tomato large, diced
3 ½ teaspoon ground cumin
2 ½ tablespoon chili powder
2 ½ tablespoon garlic powder
2 ½ tablespoon onion powder
2 ½ tablespoon paprika
3 teaspoon Kosher salt
1 teaspoon cayenne pepper
3 clove garlic crushed
For optional topping (no yogurt for vegan):
½ cup plain Greek yogurt
½ cup fresh cilantro chopped

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat lentils in a saucepan set over medium heat until heated through.

Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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Tilapia Fish Tacos and Thai Coconut Fish Soup
$0.00 Cooking Fee
FSA/HSA eligible when qualified
8 servings
Tilapia Fish Tacos and Thai Coconut Fish Soup

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 8 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

Brain Food Diabetes Friendly Egg Free Heart Healthy Nut Free Refined Sugar Free
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy delicious tacos packed with spiced chicken, black beans, shredded cabbage, and tomatoes. And second, enjoy this hearty soup combined the delicate flavor of tilapia with the richness of coconut milk and the zing of Thai curry. Perfect for a cozy, healthy meal!

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Instructions
Prepare the Fish:
Preheat the oven to 375°F or heat a skillet over medium heat.
Mix chili powder, cumin, garlic powder, paprika, and salt in a small bowl. Rub the tilapia fillets with olive oil, sprinkle the spice mixture evenly, and drizzle lime juice over the top.
Bake for 10-12 minutes (or cook in the skillet for 3-4 minutes per side) until the fish flakes easily with a fork.
Warm the Tortillas:
Heat the tortillas in a dry skillet or microwave until pliable.
Make the Sauce (Optional):
In a small bowl, whisk Greek yogurt with lime juice and cumin.
Assemble the Tacos:
Flake the cooked tilapia into chunks.
On each tortilla, add a portion of fish, shredded cabbage, diced tomatoes, and avocado.
Drizzle with the yogurt sauce if desired and garnish with fresh cilantro.
For the Soup:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook until softened, about 3-4 minutes.
Add Curry Paste:
Stir in the red curry paste and cook for 1 minute to release its aroma.
Add Coconut Milk & Broth:
Pour in the coconut milk and vegetable broth. Stir well to combine.
Cook Vegetables:
Add the carrots, broccoli, and zucchini. Simmer for 5-7 minutes, or until vegetables are tender but still vibrant.
Add Tilapia:
Gently add the tilapia pieces to the soup. Simmer for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much to keep the fish intact.
Season & Finish:
Stir in the soy sauce and lime juice. Taste and adjust seasoning if necessary.
Serve & Garnish:
Divide the soup into bowls and top with fresh cilantro if desired.

Cook Times

Active Prep30

Hands-On Cook20

Hands-Off Cook0

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Fish Tacos:
1 pound tilapia fillet
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1 lime juiced
For the Tacos:
8 piece small whole-grain tortilla
1 cup purple cabbage shredded
1 small tomato seeded and diced
1/2 piece avocado diced
1/4 cup fresh cilantro chopped, for garnish
For the Sauce (Optional):
1/4 cup plain Greek yogurt
1 teaspoon lime juice
1/4 teaspoon cumin
For the Soup:
1 tablespoon extra virgin olive oil
1 medium onion diced
2 clove garlic minced
1 teaspoon fresh ginger OR 1/2 teaspoon ground ginger grated
1 tablespoon Thai red curry paste
13.5 ounce canned lite coconut milk
3 cup low-sodium vegetable broth
1 cup carrot sliced
1 cup broccoli florets
1 cup zucchini diced
1 pound tilapia fillet cut into bite-sized pieces
1 teaspoon low-sodium soy sauce
1 lime juiced
Optional: fresh cilantro, for garnish

Cooking Tools Required
12-inch nonstick skillet, 12-inch skillet, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Spatula

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

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Coconut Chicken Fingers with Bang Bang Sauce
$0.00 Cooking Fee
6 servings
Coconut Chicken Fingers with Bang Bang Sauce

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Recipe adapted from:
Tieghan Gerard

$0.00 Cooking Fee

Brain Food Postpartum Pregnancy
This coconut chicken is breaded in sweet coconut and sesame seeds, then oven-baked, and dipped in a spicy, tangy, creamy restaurant-style bang bang sauce.
https://www.halfbakedharvest.com/coconut-chicken-fingers/

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https://www.halfbakedharvest.com/coconut-chicken-fingers/

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Instructions
Preheat the oven to 425° F. Line a baking sheet with parchment paper.
In a food processor, combine the coconut, cornflakes, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Mix in the sesame seeds. Dump the crumbs into a shallow bowl.
Beat the eggs in a bowl and add the hot sauce. Add the chicken and toss well to coat.
Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. Drizzle with olive oil. Bake 15-20 minutes, until crisp all around.
To make the sauce: combine all ingredients in a bowl.
Serve the chicken with limes, green onions, and bang bang sauce for dipping.

Cook Times

Active Prep40

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup cornflakes cereal
1 1/2 cup unsweetened shredded coconut
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup sesame seeds
2 each egg beaten
2 tablespoon hot sauce or tamari use preferred taste
2 pound chicken tenderloin
extra virgin olive oil for brushing
For the bang bang sauce:
1/2 cup mayonnaise
1/3 cup Thai sweet chili sauce
2 tablespoon coconut aminos or soy sauce
1 tablespoon hot sauce
1 tablespoon rice vinegar
1 clove garlic grated
2 teaspoon lime zest

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat in the oven for 15-20 minutes at 350 degrees on a parchment lined baking sheet.

Nutrition
Calories: 561kcal | Carbohydrates: 24g | Protein: 36g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 799mg | Potassium: 759mg | Fiber: 5g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 5mg

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