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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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Coconut Fish Curry with Broccolini and Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Coconut Fish Curry with Broccolini and Cauliflower Rice

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Recipe adapted from:
Jasmine and Melissa Hemsley

Rated 4 out of 5 based on 4 customer ratings

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

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 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 broccolini and cauliflower rice.

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

Instructions
Cook the cauliflower rice per the package 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 broccolini and caluflower rice.
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 avocado oil
27 ounce canned lite coconut milk
2 teaspoon tamari sauce gluten-free soy
3 lime
1 teaspoon maple syrup to taste
26 ounce broccolini
30 ounce frozen riced cauliflower
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: 272kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 2mg

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Pulled Tandoori Chicken with Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Pulled Tandoori Chicken with Cauliflower Rice

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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: 4.5 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Spicy shredded chicken and lite coconut milk combine to make this classic Indian dish. Served with cauliflower rice.

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

Instructions
For the pulled chicken:
Fill a large pot with chicken stock and add the garlic, onion, salt, and bring to a boil.
Once boiling, add the chicken breasts and after 2 minutes, reduce to low and allow to simmer for 12-15 minutes, until chicken is just cooked and no longer pink. Remove from heat, drain and allow chicken to cool.
For the tandoori sauce:
Combine all the spices in a small bowl and add the coconut milk and mix until fully incorporated. Adjust spices to suit taste.
Once chicken has cooled, place chicken back into the pot and using two forks, shred the chicken finely. Add the tandoori sauce and serve immediately.
For the cauliflower rice:
Heat a large non-stick saute pan over medium-high heat. When hot add the oil and the garlic, saute for 30 seconds, being careful not to burn the garlic. Add the frozen riced cauliflower, breaking up chunks as necessary. Saute for 3-5 minutes until warmed.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound boneless skinless chicken breast each cut in half
8 cup chicken stock
1 onion finely chopped
4 clove garlic minced
1/2 teaspoon sea salt more or less to taste
For the tandoori sauce
1 cup canned lite coconut milk lite fat
1/2 teaspoon sea salt more or less to taste
2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional but highly recommended, adjust per client's spiciness preferences
2 teaspoon ground cumin
2 teaspoon ground turmeric
2 teaspoon freshly ground black pepper
For the cauliflower rice:
33 ounce frozen riced cauliflower
2 clove garlic
2 teaspoon avocado oil

Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Dutch Oven, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat chicken in a large sauté pan set over medium heat and heat until cooked through.

Nutrition
Calories: 310kcal | Carbohydrates: 15g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 738mg | Potassium: 1125mg | Fiber: 2g | Sugar: 5g | Vitamin A: 279IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 2mg

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Poached Lemon-Thyme Chicken
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Poached Lemon-Thyme Chicken

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 1/2 ounces 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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.

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

Instructions
Add chicken to a large pot and cover with cold water (by ½ inch). Sprinkle evenly with salt, then add garlic, shallots, lemon, thyme, and black peppercorns.
Bring to a boil, turn down to a simmer, cover and cook for 5 minutes. Turn off the heat and allow to sit for 20 minutes, or until chicken is cooked through (165 degrees).
Remove chicken from stock and allow to cool before storing. Strain stock and reserve if desired.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound boneless skinless chicken breast
8 cup cold water
1 tablespoon Kosher salt
4 clove garlic smashed and peeled
2 shallot chopped
1 lemon halved and squeezed into poaching liquid
5 sprig fresh thyme
1 teaspoon whole black peppercorns

Cooking Tools Required
Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in reserved poaching liquid in a large skillet set over medium heat or in a non-stick sauté pan.

Nutrition
Calories: 165kcal | Carbohydrates: 3g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 871mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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Clean Diet Blueberry Lemon Cake
$0.00 Cooking Fee
Rated 2.00 out of 5
16 servings
Clean Diet Blueberry Lemon Cake

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Recipe adapted from:
Reneta Jenik

Rated 2 out of 5 based on 4 customer ratings

$0.00 Cooking Fee
Serving Size: 1/16 loaf

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. You'll love this delicious loaf for breakfast, dessert, or a snack!

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
Add wet ingredients to dry ingredients, mix well.
Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.
For the lemon syrup glaze:
Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

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

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

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

(3) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(4) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16

Ingredients

Ingredients
2 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon Kosher salt
1 lemon zested then juiced
1/4 cup coconut oil melted
1/4 cup maple syrup or date syrup
1/2 cup unsweetened almond milk or other non-dairy milk
3 egg large
1 1/3 cup fresh blueberries
For the lemon syrup glaze:
2 tablespoon coconut oil melted
1 lemon juiced and zested (you only need 1 teaspoon of the zest)
1 tablespoon maple syrup or date syrup

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives, Spatula

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

Nutrition
Calories: 172kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 54mg | Fiber: 3g | Sugar: 6g | Vitamin A: 54IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg

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

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Recipe adapted from:
Jenn Tidwell

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 egg with 3/4 cup sauce

Dairy Free Gluten Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegetarian Whole 30
A delicious Middle Eastern egg dish made on the stovetop. Vegetarian, gluten free, healthy and tasty.
https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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https://toriavey.com/toris-kitchen/shakshuka/#wprm-recipe-container-45121

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

Instructions
Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
Add tomatoes and tomato paste to pan, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka (be careful with the cayenne... it is extremely spicy!).
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning. Note: can add vegtable broth or tomato juice to water it down if the sauce getting too reduced.
Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired.
Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you are gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1 cup onion diced
2 clove garlic minced
2 green bell pepper seeded and chopped
3 pound tomato for 10 servings - 6 cups of ripe tomatoes diced
3 tablespoon tomato paste
2 teaspoon chili powder
2 teaspoon ground cumin
2 teaspoon paprika
1 pinch cayenne pepper add more to make it more spicy, per client preferences
1 tablespoon granulated sugar
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
10 egg
2 tablespoon Italian parsley minced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing spoon, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Carefully remove egg(s) from sauce and set aside. Heat sauce in a skillet, adding a bit of water if it has thickened and bring to a simmer. Carefully place reserved egg(s) in the sauce and gently heat through. Note: Eggs will be slightly more firm than when originally cooked.

Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 349mg | Potassium: 529mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 2mg

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Thai Cauliflower Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Thai Cauliflower Rice

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Gluten Free Lower Carb Paleo
The low carb thai cauliflower rice full of flavor, and a perfect for a gluten-free, paleo and pescatarian side dish. Lean yet delicious, fill your bowl guilt-free!

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

Instructions
*If you need to rice cauliflower do first. Cut cauliflower into florets and blanch in boiling water for 4 minutes. Place into food processor (in batches) and quickly pulse until you have about rice sized kernels.
Place coconut oil in a frying pan over high heat. Saute the garlic cloves, ginger, and red bell pepper for about 2 minutes. Can add extra Thai Red Chilli if you want to add heat to this dish.
Add the cauliflower rice, either from the bag or the fresh chopped one, to the frying pan and cook for about 5-7 minutes, stirring constantly.
Add the Thai fish sauce and grated palm sugar, mix throughout and garnish with chopped cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 pounds frozen riced cauliflower for 10 servings, use 2 large cauliflowers each if you have a food processor
8 clove garlic minced
1 cup red bell pepper finely diced
2 tbsp fresh ginger minced
1 tbsp coconut oil for frying
1 tbsp palm sugar or monk fruit for lower carbs
1 1/2 tbsp fish sauce
crushed red pepper For garnish
fresh cilantro For garnish

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet

Nutrition
Calories: 71kcal | Carbohydrates: 12g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 597mg | Fiber: 4g | Sugar: 5g | Vitamin A: 467IU | Vitamin C: 107mg | Calcium: 46mg | Iron: 1mg

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Nutty Protein Power Bars
$0.00 Cooking Fee
Rated 5.00 out of 5
FSA/HSA eligible when qualified
16 servings
Nutty Protein Power Bars

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Recipe adapted from:
Brien Shamp

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking Fee
Serving Size: 1 square

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 Oil Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Fuel your day with these addictive Nutty Protein Power Bars! Packed with wholesome ingredients like slivered walnuts and pecans, these bars offer a delightful crunch while delivering a healthy dose of protein. Infused with the sweetness of Medjool dates and a burst of flavor from dried cherries and apricots, they make for a perfect snack any time of day. With the addition of ground flax meal and protein powder, these bars not only satisfy your sweet tooth but also provide essential nutrients to keep you energized. Just try not to devour them all in one sitting!

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Adjust the ingredients measurement scale here by changing this number. 16

Instructions
In a food processor, coarsely grind the walnuts and pecans. Set aside in a large bowl. Add the flaxseed, cinnamon and protein powder to the nut blend.
Next, put the dates, cherries, and apricots into the food processor and pulse just a few times to chop the fruit (should still be small pieces). Add the water, vanilla, and honey and pulse a few more times to combine.
Add your fruit mixture to the nut mixture, and hand mix to combine all the ingredients well.
Simply press your mixture into a glass baking dish and refrigerate for 60 minutes before cutting into 16 bars.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size16

Ingredients

Ingredients
1¼ cup walnuts lightly toasted
1 cup pecans lightly toasted
⅓ cup ground flax seeds
¾ teaspoon ground cinnamon
6 ounce pitted Medjool date 7 dates
⅓ cup dried unsweetened cherries or unsweetened dried blueberries
⅓ cup dried apricot
½ teaspoon pure vanilla extract
½ tablespoon honey
2 ¼ ounce protein powder about 60 grams of protein powder
4 tablespoon water add 1 more tablespoon as needed

Cooking Tools Required
8x8 inch glass baking dish, Cutting board, Food Processor, Measuring cups and spoons, Mixing spoon, Refrigerator, Sharp Knives, Spatula, Top Stove

Nutrition
Calories: 183kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 8mg | Potassium: 211mg | Fiber: 3g | Sugar: 11g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1mg

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Eileen’s Famous Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Eileen’s Famous Balsamic Dressing

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home!

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

Instructions
Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup extra virgin olive oil preferably first cold pressed
⅓ cup aged balsamic vinegar good quality
1 tablespoon dried parsley
½ teaspoon pink Himalayan salt
¼ teaspoon freshly ground black pepper
1 tablespoon honey mustard organic if possible
1 clove garlic passed through a garlic press or minced (optional)

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 203kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 127mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

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Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Pumpkin Pie Spiced Crispy Chicken Thighs-Low FODMAP

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Recipe adapted from:
Amanda Runnels

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 thigh

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 Refined Sugar Free Soy Free Whole 30
Golden brown, crisp-skinned, & juicy, these Paleo Pumpkin Spiced Crispy Chicken Thighs are Whole30 & gluten-free!
https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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https://www.unrefinedjunkie.com/eat/paleo-aip-pumpkin-spice-crispy-chicken-thighs-whole30

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Instructions
Preheat oven to 400 degrees F.
Heat oil in a heavy, deep, ovenproof skillet over medium high heat.
Season the chicken with the pumpkin pie spice, salt, and pepper.
When skillet is hot, add the chicken to the pan and cook with the skin side down until the skin is lightly browned.
Transfer the skillet to the oven. Bake until chicken has reached an internal temperature of 165 degrees and skin is golden brown and crispy, about 30 minutes.
Let rest for 5 minutes before serving. Garnish with optional herbs and citrus if desired.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon extra virgin olive oil
5 pound bone-in skin-on chicken thigh
2 tablespoon pumpkin pie spice
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper
Optional (for garnish):
1 bunch fresh thyme
1 whole orange sliced

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Oven

Reheating/Serving Instructions
Heat in a 350 degree oven for 20 minutes or until heated through, or heat in microwave on medium-high power.

Nutrition
Calories: 529kcal | Carbohydrates: 2g | Protein: 32g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 382mg | Potassium: 415mg | Fiber: 1g | Sugar: 1g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg

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Tapenade Olive Spread
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Tapenade Olive Spread

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Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 3 tablespoons

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

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
This versatile spread is made with olives, anchovies, olive oil, capers, fresh herbs and garlic. Originally from the Provence region of Southern France, it makes a great appetizer served with a sliced baguette. For a gluten-free option, serve with GF crackers, and for a low carb option, serve with grilled vegetables. Also great as a condiment for chicken. Full recipe (10 servings) makes about 2 cups.

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Instructions
Combine all the above ingredients through to the olive oil in a food processor and pulse, until the mixture is to your desired consistency (should be slightly chunky). Remove to a bowl and season with kosher salt and freshly ground pepper to taste. Serve with optional ingredients.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup pitted Kalamata olive
2 tablespoon capers
3 fillet canned anchovy
1 lemon juiced
2 clove garlic roughly chopped
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste
Optional for serving:
baguette sliced
Gluten-free crackers for gluten-free option
assorted vegetables for low-carb option

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Sharp Knives, Spatula

Nutrition
Calories: 142kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 1mg | Sodium: 477mg | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg

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Clean Diet Stuffed Mushrooms with Cashew Cream
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Rated 5.00 out of 5
Up to 10 servings
Clean Diet Stuffed Mushrooms with Cashew Cream

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking Fee
Serving Size: 1 mushroom

Dairy Free Egg Free Gluten Free Keto 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. These portobello mushrooms are stuffed with spinach, onions, and a creamy cashew sauce. Note: This recipe requires 2 baking sheets for 7-10 servings.

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

Instructions
Preheat oven to 350° F and line a baking sheet(s) with parchment paper.
Peel and stem each mushroom then rub each cap with avocado oil and sprinkle with salt and pepper.
Heat oil in a large sauté pan over medium heat and add the onion, cooking until soft, about 5 minutes. Add the spinach, nutmeg, salt and pepper. Sauté another minute until spinach is wilted. Drain off excess liquid.
To make the cashew cream, add all the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.
Add the cashew cream to the spinach mixture, mixing well to combine.
Fill each mushroom cap with the mixture and place on prepared baking sheet.
Bake for 25-30 minutes,

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time50 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 Portobello mushroom peeled and stemmed
2 tablespoon avocado oil
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Spinach filling:
1 tablespoon avocado oil
1 onion large, finely chopped
4 ounce fresh spinach chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Cashew Cream:
1 cup raw cashews
1 cup hot water
1 teaspoon dried basil
1/2 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon avocado oil

Cooking Tools Required
Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Top Stove, Vegetable Peeler

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

Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 367mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg

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Braised Brussels Sprouts with Bacon
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Braised Brussels Sprouts with Bacon

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Soy Free
These brussels sprouts have so much flavor and nutrition you'll want to include them in your everyday cooking and not just the holidays!

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Instructions
Place chopped bacon in a large saute pan. Turn heat to medium. Cook bacon until just starting to crisp; drain on paper towels. Turn heat down to medium-low and add brussels sprouts. Saute for 8-10 minutes or until Brussels sprouts are lightly browned. Add vegetable stock, cover, and cook until sprouts are tender, an additional 5-8 minutes. Return bacon to pan and season with kosher salt if needed.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook18

Passive0

Total Time33 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound Brussels sprouts washed, stem ends trimmed, and large ones halved
⅓ pound bacon chopped
½ cup vegetable stock additional if necessary
Kosher salt if needed

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

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

Nutrition
Calories: 122kcal | Carbohydrates: 13g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 181mg | Potassium: 559mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 116mg | Calcium: 57mg | Iron: 2mg

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Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP
$0.00 Cooking Fee
Rated 3.00 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Balsamic Glazed Chicken with Arugula-Strawberry Salad-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 4 out of 5 based on 8 customer ratings

$0.00 Cooking Fee
Serving Size: 7 ounces

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

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

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

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Instructions
Prepare the chicken:
In a large bowl, whisk together all the marinade ingredients.
Add the chicken and let marinate for 30 minutes.
Heat oven to 400 degrees. Meanwhile make the dressing and prepare the salad.
Place chicken on a parchment lined, rimmed baking sheet. Bake for 35 minutes or until chicken reaches an internal temperature of 165 degrees.
If desired, add additional balsamic vinegar to taste during the last 5 minutes of cooking time.
Make the dressing:
In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.
Prepare the salad:
Wash and spin the arugula and add to medium mixing bowl. Add the sliced strawberries. Toss with the vinaigrette. Add the chopped pecans if using.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
4 ½ pound bone-in chicken thigh or a mixture of parts
For the marinade:
2 tablespoon avocado oil
6 tablespoon balsamic vinegar more to taste
1 ½ tablespoon fresh rosemary chopped
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
For the dressing:
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
2 tablespoon fresh lemon juice
1/3 teaspoon freshly ground black pepper
For the salad:
18 ounce arugula
16 ounce strawberry
Optional:
pecan chopped, optional

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

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

Nutrition
Calories: 491kcal | Carbohydrates: 8g | Protein: 30g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 616mg | Potassium: 635mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1362IU | Vitamin C: 36mg | Calcium: 111mg | Iron: 2mg

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Cooked Shrimp
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Cooked Shrimp

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 1/2 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is great for batch cooking shrimp for the week. Cooked shrimp can be used for shrimp cocktail, tossed in a vinaigrette for a salad, or added to a soup.

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Instructions
In a large saucepan bring 2 quarts of water to a boil, then add salt. Place shrimp in pot, making sure it’s covered by at least ½ inch of water. Cook shrimp until it starts to curl and turns pink, about 2-3 minutes, depending on size and quantity. Immediately drain shrimp and use hot or place in an ice bath to stop the cooking process. Drain and store for future use.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound raw shrimp U21-25 peeled and deveined, or whatever size shrimp you prefer
1 tablespoon Kosher salt

Cooking Tools Required
8x5 inch Loaf Pan, Kitchen towels, Measuring cups and spoons, Saucepan

Nutrition
Calories: 97kcal | Carbohydrates: 1g | Protein: 19g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 1468mg | Potassium: 154mg | Vitamin A: 245IU | Calcium: 74mg | Iron: 1mg

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Flourless Chocolate Chip Cookies
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Flourless Chocolate Chip Cookies

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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: 1 cookie

Dairy Free Egg Free Gluten Free Lower Carb Paleo Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These yummy chocolate chip cookies are made with almond flour instead of wheat flour, so they are low carb and gluten free.

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

Instructions
Preheat the oven to 350° F.
In a bowl, mix together the almond flour, baking soda, and salt.
Add the coconut oil, maple syrup, and vanilla extract, and mix.
Stir in the chocolate chips by hand, using a spoon
Shape into 12 cookies and place on parchment lined baking sheet, allowing space between the cookies.
Bake 11-12 minutes. Allow the cookies to cool on the baking sheet for at least 5 minutes, before removing them.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook11

Passive0

Total Time26 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
Mix together:
1 cup almond flour
½ teaspoon baking soda
Add:
1 pinch Kosher salt
1/8 cup coconut oil
2 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Stir in:
1/4 cup semi-sweet chocolate chips (85% cocoa)

Cooking Tools Required
Baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
Cookies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Calcium: 23mg | Iron: 1mg

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Chraime Moroccan Tofu Patties
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Rated 0 out of 5
Up to 10 servings
Chraime Moroccan Tofu Patties

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Recipe adapted from:
Liat Sheerit

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1-2 patties

Dairy Free Egg Free Nut Free Paleo Vegan Vegetarian Whole 30

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Instructions
In a large skillet, heat 4 tablespoons of oil. Add the onion and fry it lightly until the onions are browned. Set the onion aside and let it cool.
While the onion is frying it in the pan, grind the tofu in a food processor with short pulses. Don't mash it, you don't want mashed potatoes tofu, you want tofu crumbs. If there is no food processor, the tofu can be grated with a grater.
In a large bowl place all the patties ingredients, including fried onion and its oil. Make sure it's firm enough, it will get more firm and solid when chilling. Taste and adjust the flavors.
Put the patties in the refrigerator for at least 30 minutes to let the semolina absorb the liquids in the patties.
In the meantime, get working with the sauce. On medium-high heat, in a large pan, heat 1/4 cup of oil, fry the red bell pepper, add the garlic slices. Mix well. Add the thick lemon slices and fry it.
When the bell pepper and lemon are lightly brown, add the fresh tomato cubes and crushed tomato can and mix well. Add the spices, the crushed garlic and mix well. Bring to a boil and lower the heat to low. Cover the pot and let the sauce reduce.
Preheat the oven to 400F. Line two baking sheets with baking paper and spray oil on the paper.
Remove the tray with the patties mix from the fridge. Oil your hands and form the patties. There should be about 16-17 patties, cover it with oil spray.
Put the patties in the oven for 15 minutes. no more. Remove the patties from oven and gently transfer, using a spatula, to the large pan with the sauce.
Add water if needed until the patties are almost completely covered with liquid. Cover the pot with a lid and cook the patties for 30 minutes.
Optional step - broil in the oven the patties for a few minutes.
Serve with chopped cilantro and slices of challah.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook45

Passive15

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE PATTIES
1 pound firm tofu but not extra firm
¼ cup avocado oil for frying the onion
1 onion large, diced
5 tablespoon semolina flour
½ lemon juiced
1 bunch fresh cilantro chopped
3 clove garlic crushed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon Kosher salt
avocado oil cooking spray
FOR THE SAUCE
¼ cup avocado oil
1 red bell pepper seeded and cut into thin slices
2 tomato large tomatoes, cut into large cubes
28 ounce canned crushed tomatoes
1 tablespoon smoked paprika
1 tablespoon sweet paprika
1 teaspoon spicy paprika
1 teaspoon agave or sugar
1 teaspoon Kosher salt
1 lemon thick slice
5 clove garlic thinly sliced
3 clove garlic minced
½ bunch fresh cilantro chopped
3 tablespoon fresh cilantro chopped, or parsley
½ cup water or more as needed

Cooking Tools Required
Baking sheet, Cutting board, Food Processor, Grater, Measuring cups and spoons, Mixing bowls, Saute pan

Nutrition
Calories: 191kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 183mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1553IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 2mg

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Vegan Onions, Mushrooms and Cashews Pate
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Onions, Mushrooms and Cashews Pate

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Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Made of onions, mushrooms, and cashews, this vegan "chopped liver" has replaced the classic Jewish pate as a contemporary appetizer, especially for special occasions. This tasty pate is based on Nava Atlas's recipe from The Vegan Atlas.
https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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https://theveganatlas.com/mock-chopped-liver-cashew-onion-and-mushroom-pate/

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Instructions
Heat the oil in a skillet. Saute the onions slowly over medium heat, stirring frequently until lightly browned.
Remove the stems from the mushrooms, then clean and chop. Add to the skillet, cover, and cook briefly with the onions until wilted, about 3 to 4 minutes.
Place the onion and mushroom mixture (including any liquid that may have formed) in a food processor along with the cashews and lemon juice. Process until smoothly pureed, scraping down the sides as needed.
Season with salt and pepper and additional lemon juice if desired, and pulse on and off to mix well.
Transfer to a serving bowl, and cool to room temperature before serving.
Before serving, sprinkle with paprika and parsley. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Cook Times

Active Prep5

Hands-On Cook12

Hands-Off Cook5

Passive0

Total Time22 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
1 ½ cup onion for 10 servings use 1 large onion, chopped
8 ounce white mushroom white or cremini (aka baby bella) mushrooms
¾ cup cashews toasted
1 tablespoon fresh lemon juice or to taste
½ teaspoon Kosher salt or to taste
¼ teaspoon freshly ground black pepper
FOR GARNISH
paprika
Italian parsley Finely minced

Cooking Tools Required
Blender, Cutting board, Fine-Mesh Strainer, Food Processor, Measuring cups and spoons, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
If refrigerated, remove 15 minutes before serving, stir. Sprinkle with paprika and parsley just before serving. Serve with matzo for Passover, or fresh bread or crackers, and/or raw vegetables for low carb option.

Nutrition
Calories: 93kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 171mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

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Shrimp Sauté in Garlic Tomato Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
4 servings
Shrimp Sauté in Garlic Tomato Sauce

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 oz shrimp and 3 oz sauce

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 Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
This flavorful shrimp sauté is perfect for a satisfying meal, seat down or on the go! Juicy colossal shrimp are simmered in a light garlic-tomato sauce with a hint of lemon and clam juice, creating a zesty and deliciously fresh taste. Ideal for weeknights, this dish brings rich, Italian-inspired flavors to your table without the fuss. Enjoy it with spaghetti squash for a light, protein-packed dinner, or serve over rice or pasta.
https://brienshamp.com/

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https://brienshamp.com/

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Instructions
In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste. Cook until scallions are wilted and darkened, and until the garlic is tender and slightly golden-brown (about 3-4 minutes).
Add tomatoes and cook (continually stirring) until tomatoes are softened (about 2 minutes).
Add the clam juice and lemon juice, and bring to a light simmer (continually stirring gently).
Season shrimp with salt & pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.) Then, flip the shrimp and cook until they begin to turn pink on the other side (1 to 2 more min.)
Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking. Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until done.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
3 each scallion finely chopped
4 clove garlic sliced thin
6 each tomato chopped
¼ cup low sodium clam juice
2 tablespoon fresh lemon juice fresh squeezed
1½ pound raw shrimp, 16-20 size, peeled and deveined or raw Colossal shrimp
1 dash Kosher salt
1 dash freshly ground black pepper

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 274mg | Sodium: 267mg | Potassium: 488mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 117mg | Iron: 1mg

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One Pan Chicken Pesto with Vegetables
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
One Pan Chicken Pesto with Vegetables

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Recipe adapted from:
Michelle

Rated 0 out of 5

$0.00 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 Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This one-pan chicken pesto with vegetables is the perfect thing to make on a weeknight. It’s paleo, Whole30, AIP, and incredibly delicious.
https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

One Pan Chicken Pesto with Vegetables quantity

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https://unboundwellness.com/one-pan-chicken-pesto/#tasty-recipes-6125-jump-target

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Combine the pesto ingredients in a blender until thoroughly combined and set aside.
Preheat the oven to 400 F and line a large baking sheet with parchment paper
Place all of the sheet pan ingredients on the pan and evenly space them, not to overcrowd the pan (see notes). Evenly coat the chicken and vegetables with the pesto, reserving some of the pesto on the side for later topping if desired.
Place in the oven and periodically flip the veggies every 10 minutes or so to evenly bake. Bake for 30-35 minutes, or until chicken reaches an internal temperature of 165 F.
Remove from the oven and top with additional pesto if desired before serving.

Notes
Be sure to not overcrowd the pan

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook30

Passive0

Recipe Serving Size10

Ingredients

Ingredients
5 pound free range bone-in skin-on chicken thigh
5 carrot chopped into thin circles
5 zucchini sliced
2.5 cup broccoli florets
8 ounce red onion roughly chopped
For the mint basil pesto:
2.5 cup arugula
2.5 cup fresh basil
5 tablespoon fresh mint
3/4 cup avocado oil
1/2 cup fresh lemon juice
2 clove garlic peeled and minced
1 teaspoon sea salt

Cooking Tools Required
Blender, Cutting board, Heavy duty rimmed baking sheet, Instant read thermometer, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven for 20 minutes or until heated through, or in a saute pan over medium heat.

Nutrition
Calories: 623kcal | Carbohydrates: 12g | Protein: 34g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 421mg | Potassium: 926mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6126IU | Vitamin C: 49mg | Calcium: 85mg | Iron: 2mg

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See more dish details

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Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce

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Recipe adapted from:
Suzy Karadsheh

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1 chicken thigh and 1 tablespoon sauce

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

Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
The perfect grilled chicken recipe, prepared Mediterranean-style a bold marinade bursting with flavor from garlic, lemon juice, and spices! Serve it with the dill Greek yogurt sauce
https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

Mediterranean Grilled Chicken Thighs with Dill Greek Yogurt Sauce quantity

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https://www.themediterraneandish.com/mediterranean-grilled-chicken-dill-greek-yogurt-sauce/?utm_source=pinterest&utm_medium=social&utm_campaign=pin_medi_grilled_chicken_dill_greek_yogurt_long_split#wprm-recipe-container-10480

Cook Tools and Details

Print Recipe
Ingredients Scale

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

Instructions
Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.
Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not
Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.
Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.
Serve with a side of the dill Greek yogurt dip you prepared earlier!

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 25 minutes

Recipe Serving Size10

Ingredients

Ingredients
For The Dill Greek Yogurt Sauce:
1 clove garlic minced
1 cup fresh dill stems removed, chopped
1 ¼ cup Greek yogurt
1 tablespoon extra virgin olive oil
½ lemon juiced
1 pinch cayenne pepper optional
Kosher salt if needed
For The Grilled Chicken:
10 clove garlic minced
½ teaspoon paprika
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 Kosher salt more or less to taste, or dietary preference
1/2 teaspoon freshly ground black pepper more or less to taste, or dietary preference
5 tablespoon extra virgin olive oil divided
10 boneless skinless chicken thighs
1 red onion halved and thinly sliced
2 lemon juiced

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

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through, or on the stove top in a covered pan over medium heat.

Nutrition
Calories: 238kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 114mg | Potassium: 390mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 1mg

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

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