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

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

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Add quick side dishes that your chef can make while your main

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

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Broiled Sirloin Steak with Broccoli
$0.00 Cooking Fee
Rated 5.00 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Broiled Sirloin Steak with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$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.

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 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.

Broiled Sirloin Steak with Broccoli quantity

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

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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Creamy Carrot Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Creamy Carrot Soup

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Recipe adapted from:
Ashley

Rated 5 out of 5 based on 5 customer ratings

$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
Rated 0 out of 5
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

Rated 0 out of 5

$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.

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

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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Zucchini Noodles with Creamy Avocado Pesto
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Zucchini Noodles with Creamy Avocado Pesto

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking Fee
Serving Size: 4 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 Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Paleo Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This tasty and low carb version of noodles with pesto sauce would make a great side dish to any Italian inspired meal, or even a great vegetarian main dish.

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

Instructions
Spiralize the zucchini and set aside on paper towels, so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts, lemon juice, and sea salt, and pulse until finely chopped. Then with the motor still running, add avocado oil in a slow stream until emulsified and creamy.
Drizzle avocado oil in a large skillet over medium high heat. Then add zucchini noodles and the cherry tomatoes, cooking for about 1 to 2 minutes, until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto. Season with cracked pepper,

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
7 each zucchini large, spiralized
1 tablespoon avocado oil
8 each cherry tomato cut into halves
For the Cilantro Sauce:
2 each avocado ripe, peeled and rough chop
1 cup fresh basil
3 clove garlic
1/4 cup pine nuts
2 tablespoon fresh lemon juice
1/2 teaspoon sea salt or to taste
2 tablespoon avocado oil
1/4 teaspoon freshly ground black pepper freshly ground, or to taste

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Spiralizer

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

Nutrition
Calories: 153kcal | Carbohydrates: 9g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 132mg | Potassium: 617mg | Fiber: 4g | Sugar: 4g | Vitamin A: 528IU | Vitamin C: 34mg | Calcium: 35mg | Iron: 1mg

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Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz roast plus 3 oz veggies, post cooking

AIP Diet Dairy Free Egg Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free
This simple roast beef dinner has everything you need for a perfect Sunday dinner.

Roast Beef with Sweet Potatoes and Broccoli-AIP Diet Friendly quantity

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

Instructions
Preheat oven to 375 degrees.
Coat the roast with salt and pepper. Heat the beef tallow in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
Meanwhile, 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.
Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook70

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 pound grass-fed beef roast
2 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
2 tablespoon avocado oil
5 each sweet potato peeled and cut into 2-inch chunks
4 clove garlic peeled and halved
2 tablespoon extra virgin olive oil
1 tablespoon fresh parsley chopped
2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces

Cooking Tools Required
Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Sharp Knives, Steamer Basket, Tongs

Reheating/Serving Instructions
Remove from refrigerator and keep at room temperature for 30 minutes if possible. Heat in the microwave on medium power until heated through.

Nutrition
Calories: 700kcal | Carbohydrates: 14g | Protein: 64g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 1088mg | Potassium: 1661mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1477IU | Vitamin C: 182mg | Calcium: 153mg | Iron: 8mg

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Za’atar Roasted Carrots With Dates and Pine Nuts
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Za’atar Roasted Carrots With Dates and Pine Nuts

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Recipe adapted from:
Something Nutritious

Rated 5 out of 5 based on 5 customer ratings

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

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
Rated 0 out of 5
FSA/HSA eligible when qualified
4 servings
Simple Roast Chicken

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Recipe adapted from:
Mark Bittman

Rated 5 out of 5 based on 5 customer ratings

$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.

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

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Low FODMAP Lower Carb 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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Adjust the ingredients measurement scale here by changing this number. 4

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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Baked Pear with Walnuts & Cinnamon
$0.00 Cooking Fee
Rated 5.00 out of 5
Up to 10 servings
Baked Pear with Walnuts & Cinnamon

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking Fee
Serving Size: 1/2 pear

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

Baked Pear with Walnuts & Cinnamon quantity

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Ingredients Scale

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

Instructions
Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
Bake until soft, about 20 minutes.
Remove the hot baked pear from the oven, garnish with walnuts and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 each pear large, halved and cored
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup walnuts roughly chopped or halves

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat pears in a 350 degree oven until heated through, about 10 minutes.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette
$0.00 Cooking Fee
Rated 5.00 out of 5
Up to 10 servings
Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking Fee
Serving Size: 3 ounces

Egg Free Paleo Refined Sugar Free Soy Free Vegetarian
This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, cheese, and onion in this salad.

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

Instructions
Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.
To make the dressing:
In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
Top salad with pecans, red onion, fruit, and blue cheese.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 cup mixed greens about 2 pounds for 10 servings
1 1/2 cup pecan halves toasted
1 red onion thinly sliced
8 ounce blue cheese crumbled
Fruit toppings (optional):
2 apple sliced apple or pear, or segmented orange
For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):
¼ cup balsamic vinegar
1 clove garlic minced
1 teaspoon Dijon mustard
½ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
¾ cup extra virgin olive oil

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

Reheating/Serving Instructions
Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

Nutrition
Calories: 162kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg

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Butternut Squash and Almond Flour Pancakes
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Butternut Squash and Almond Flour Pancakes

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Recipe adapted from:
Mayumi Tavalero

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

$0.00 Cooking Fee
Serving Size: 2 pancakes

Dairy Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
These nutrient dense, grain free pancakes make for a great start to your day!

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Instructions
In a large bowl whisk together the almond flour, salt, baking soda, xanthan gum, and pumpkin pie spice.
Next add the pureed squash, eggs, and vanilla. Using a hand mixer, blend thoroughly.
Add coconut milk or water if needed to thin the batter.
Preheat your nonstick cooking surface (pan or griddle) over medium heat, and when ready to cook, coat with a small amount of coconut oil. Pour about a ¼ cup of batter per pancake. Flip when nicely browned, about 2 minutes, and continue cooking for an additional minute.
Decorate with orange slices and bluberries, or other fruits of your choice.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ¼ cup almond flour
½ teaspoon Kosher salt
½ teaspoon baking soda
1/2 teaspoon xanthan gum
½ teaspoon pumpkin pie spice or cinnamon
2 ½ cup frozen butternut squash defrosted and pureed in a blender
5 egg
½ teaspoon pure vanilla extract
¼ cup canned full-fat coconut milk or water for thinning batter, if needed
1 tablespoon coconut oil
1 cup maple syrup for serving
⅔ cup butter softened, for serving
1/2 cup blueberries optional, or other fruits
1 orange optional, sliced or other fruites

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Pancake batter or pancakes can be made ahead and stored in the refrigerator for up to 5 days. Pancakes can also be individually frozen. Reheat in the microwave, covered, on full power until warm.

Nutrition
Calories: 353kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 214mg | Potassium: 253mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4222IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 1mg

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Crispy Lemon Chicken-AIP Diet Friendly
$0.00 Cooking Fee
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6 servings
Crispy Lemon Chicken-AIP Diet Friendly

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Recipe adapted from:
Erin Shearer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 ounces

AIP Diet Paleo
The starch coating guarantees a juicy and crispy bite of succulent chicken and the best part of this recipe is the bright and tangy lemon sauce!
https://autoimmunewellness.com/crispy-lemon-chicken/

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https://autoimmunewellness.com/crispy-lemon-chicken/

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Instructions
Season the chicken pieces with salt, then toss with arrowroot powder.
Heat the oil in a medium skillet until it shimmers.
Fry the chicken on both sides taking care not to overcrowd the pan, if necessary cook in two batches. Set aside in a large bowl.
In a small bowl combine the arrowroot, gelatin and wasabi until there are no lumps. Add the water and let the gelatin bloom.
In a small skillet or saucepan heat the lemon juice and honey until the honey has completely dissolved.
Add the bloomed gelatin mixture to the lemon juice mixture and cook until thickened and syrupy.
Pour syrup mixture over cooked chicken and toss to coat evenly.
Sprinkle zest and green onions over the top before serving.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size6

Ingredients

Ingredients
36 ounce boneless skinless chicken thigh cut into bite-sized pieces
3 teaspoon sea salt
3/4 cup arrowroot starch
3/4 cup avocado oil
3/4 cup water
3 teaspoon arrowroot starch
3 teaspoon gelatin powder
1½ teaspoon wasabi powder *optional
3 lemon zested and juiced
3 tablespoon raw honey
Garnish:
6 stalk green onion thinly sliced
lemon zest

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

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

Nutrition
Calories: 620kcal | Carbohydrates: 26g | Protein: 46g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1372mg | Potassium: 612mg | Fiber: 1g | Sugar: 9g | Vitamin A: 175IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 2mg

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Salt-Roasted Beet and Onion Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Salt-Roasted Beet and Onion Salad

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Recipe adapted from:
Customer

Rated 0 out of 5

$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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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
Rated 0 out of 5
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

Rated 0 out of 5

$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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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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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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Sautéed Zucchini and Cherry Tomatoes-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
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

Rated 5 out of 5 based on 5 customer ratings

$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.

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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 Lean Cauliflower Mashed Potatoes
$0.00 Cooking Fee
Rated 5.00 out of 5
FSA/HSA eligible when qualified
4 servings
Vegan Lean Cauliflower Mashed Potatoes

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Recipe adapted from:
Elena Tomasi - As Easy As Apple Pie

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking Fee
Serving Size: 9 oz

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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Diabetes Friendly Gluten Free Heart Healthy Lower Carb Paleo Reduced Fat Vegan Vegetarian
Healthy and delicious Cauliflower Mashed Potatoes – A creamy, delicious, gluten free, low carb, paleo and vegan alternative to mashed potatoes.

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Instructions
Bring a large pot of salted water to a boil, add the cauliflower and garlic and cook for about 10 minutes or until the cauliflower is fork tender. Drain, return it back to the hot pan and let it stand for 2 to 3 minutes with the lid on.
Transfer the cauliflower and garlic to a food processor, add the olive oil, salt and pepper and purée until smooth. (You can also use a potato masher or hand blender).
Adjust the salt and pepper to taste.
Garnish with chopped fresh thyme, salt, pepper, and a drizzle of olive oil.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
3 pound cauliflower 1 large head, trimmed and cut into florets
3 clove garlic
1 tablespoon extra virgin olive oil
½ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
For garnish
fresh thyme chopped, optional
extra virgin olive oil optional
flavored salt optional
freshly ground black pepper optional

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot

Reheating/Serving Instructions
You can store the cauliflower mashed potatoes in the refrigerator for up to 3 days, or freeze it to last a few weeks.

Nutrition
Calories: 119kcal | Carbohydrates: 18g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 393mg | Potassium: 1027mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 165mg | Calcium: 79mg | Iron: 1mg

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Vegan Pesto
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Pesto

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

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

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
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Up to 10 servings
Clean Diet Purple Cabbage Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$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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Ingredients Scale

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

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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Low Carb Seafood and Chicken Paella With Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Low Carb Seafood and Chicken Paella With Cauliflower Rice

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Recipe adapted from:
Mayumi Tavalero

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

$0.00 Cooking Fee
Serving Size: 8-9 ounces

Dairy Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free
This delicious version of paella is made using cauliflower rice instead of traditional short grain rice. That makes this classic Spanish dish low in carbs, low in fat, and high protein!

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Instructions
Place the chicken stock, white wine, and saffron in a medium saucepan and bring to aboil. Add the mussels and stir. Place a lid on the pot and cook for 3 minutes or until mussels have opened. Turn heat off and remove mussels to a plate, reserving cooking liquid.
Season chicken with salt and pepper. Heat a large non-stick saute pan over high heat. When hot, add 1 teaspoon oil and the chicken. Saute for 6-7 minutes or until chicken is cooked through. Reserve chicken. Do not wash the pan.
Add another teaspoon of oil to the pan. Season shrimp with salt and add to the hot pan, sautéing for a few minutes until cooked through. Reserve shrimp.
Add the final teaspoon of olive oil to the saute pan along with the garlic. After one minute add the dried thyme and smoked paprika. Stir, then add the bell pepper, sautéing for 1 minute.
Add the tomato, cauliflower, and peas, stirring well to combine.
Add the reserved mussels, chicken, and shrimp, plus all of the reserved cooking liquid.
Turn heat up and cook for 5 minutes so that all the flavors have a chance to meld and all the meat is heated through.
Garnish with lemon slices.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook5

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ cup chicken stock
½ cup white wine dry, such as Sauvignon Blanc
1 pinch saffron
1 pound mussels rinsed, beards removed
1 pound boneless skinless chicken breast cut into bite size pieces
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
3 teaspoon extra virgin olive oil divided
1 pound raw shrimp, peeled and deveined medium, peeled and deveined
4 clove garlic finely chopped
½ teaspoon dry thyme
2 teaspoon smoked paprika
1 red bell pepper sliced
1 tomato large, diced
4 pound cauliflower florets for 10 servings, use 2 cauliflower heads, riced, or 40 oz of frozen cauliflower rice
1 cup frozen green peas frozen
1 lemon sliced

Cooking Tools Required
Colander, Food Processor, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Top Stove

Nutrition
Calories: 211kcal | Carbohydrates: 16g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 150mg | Sodium: 779mg | Potassium: 960mg | Fiber: 5g | Sugar: 6g | Vitamin A: 834IU | Vitamin C: 120mg | Calcium: 125mg | Iron: 3mg

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Classic Turkey burger
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Classic Turkey burger

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/3 pound patty

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 Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free
This mouthwatering Classic Turkey Burger is the perfect blend of lean, ground turkey and simple, flavorful seasonings, making it a healthier alternative to your traditional beef burger. Grilled to perfection, it's juicy and tender, serve it with your choice of fresh toppings like lettuce, tomato, and pickles, all nestled in lettuce or over a salad. Whether you're hosting a casual summer BBQ or looking for a weeknight meal, this turkey burger delivers deliciousness with every bite! It goes great with this guacamole!

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Instructions
Over medium heat, sauté onion in coconut oil until translucent. Add red pepper, cumin, garlic powder, parsley, cayenne pepper, and salt and pepper. Sauté for 5 minutes more, and remove from heat. Once cool, add ground turkey to the mix, and form 5 oz. patties, which roughly translates to a patty that is 3 ½ inches wide by 3/8 inch thick.
Prep a cooktop grill pan or outdoor grill to medium high (1 tsp coconut oil optional for cooking burgers). Cook patties for about 4 minutes per side for medium.
Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal!

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound 93% lean ground turkey
2 tablespoon coconut oil
2 each sweet onion diced
1 each red bell pepper diced
2 teaspoon ground cumin more or less to taste
¼ teaspoon cayenne pepper or red pepper flakes, adjust per heat preference
1 teaspoon garlic powder minced
1 cup fresh parsley finely chopped
½ teaspoon freshly ground black pepper adjust as needed
2 teaspoon Kosher salt adjust as needed

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

Reheating/Serving Instructions
Burgers freeze well. Make sure to securely wrap & freeze for a back-up meal! To re-heat, heat in a sauté pan over medium heat or in the microwave until heated through.

Nutrition
Calories: 257kcal | Carbohydrates: 7g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 569mg | Potassium: 440mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1004IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 2mg

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Keto Pistachio Crusted Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
6 servings
Keto Pistachio Crusted Chicken

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Recipe adapted from:
Dr. Eric Berg DC

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 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.

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Dairy Free Diabetes Friendly Gluten Free Heart Healthy Keto Lower Carb Paleo Refined Sugar Free Soy Free
This low carb, Keto friendly dish has a crispy crust that keeps the chicken moist and tender. Pair with a side of steamed broccoli and cauliflower mash for a complete meal!
https://www.drberg.com/keto-recipes/keto-pistachio-crusted-chicken?fbclid=IwAR3e-Pa92VvvFQvjhQyjbYqDwBIZxbI0qvpb-z59vnOTqZzxO7tm9ku0CsM

Keto Pistachio Crusted Chicken quantity

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https://www.drberg.com/keto-recipes/keto-pistachio-crusted-chicken?fbclid=IwAR3e-Pa92VvvFQvjhQyjbYqDwBIZxbI0qvpb-z59vnOTqZzxO7tm9ku0CsM

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

Instructions
Preheat oven to 400 degrees F
In a bowl, sprinkle salt and pepper onto chicken breasts.
Dip chicken into egg, and then coat with chopped pistachios, pressing lightly to adhere. Repeat until all chicken is coated.
In an oven-safe skillet, heat oil over medium-high heat. Add chicken to the pan and cook for 5 minutes on each side.
Remove chicken from heat and put skillet into oven to bake for 10 to 15 minutes. Top with chopped fresh parsley for serving, if desired, and enjoy!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
3 boneless skinless chicken breast sliced in half horizontally
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 egg use white only, beaten
1 1/2 cup unsalted pistachios chopped
4 tablespoon extra virgin olive oil
Optional garnish:
2 tablespoon fresh parsley chopped

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Oven-proof pan, Sharp Knives, Spatula, Tongs

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

Nutrition
Calories: 334kcal | Carbohydrates: 9g | Protein: 19g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 466mg | Potassium: 540mg | Fiber: 3g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

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

* Do you have allergies or special requests?

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