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

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

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

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Moist Flourless Chocolate Cake
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Moist Flourless Chocolate Cake

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Recipe adapted from:
Zeke Gluckman

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1 square

Dairy Free Gluten Free Paleo Refined Sugar Free Vegetarian
Flourless, butter free, and fruit-sweetened…that's what makes this cake incredibly moist and delicious!
https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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https://www.delscookingtwist.com/healthy-flourless-chocolate-cake/

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

Instructions
Preheat the oven to 350°F (180°C)
In a food processor, pulse chocolate, cocoa powder and baking soda until texture of coarse sand
Pulse pitted dates, then eggs, coconut oil and vanilla
Transfer the batter into a 8×8 inch (20 x 20 cm) parchment-lined baking dish
Bake for about 25 minutes or until a toothpick comes out clean

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size6

Ingredients

Ingredients
7 1/2 ounce unsweetened baking chocolate
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1 1/4 cup pitted dates about 10
3 egg large
1/4 cup coconut oil
1 teaspoon pure vanilla extract

Cooking Tools Required
8x8 inch nonstick baking pan, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing spoon, Oven, parchment paper

Reheating/Serving Instructions
n/a

Nutrition
Calories: 288kcal | Carbohydrates: 11g | Protein: 8g | Fat: 30g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 131mg | Potassium: 338mg | Fiber: 6g | Sugar: 1g | Vitamin A: 119IU | Calcium: 49mg | Iron: 7mg

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Pork and Hominy Pozole
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Pork and Hominy Pozole

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Recipe adapted from:
Syd Bailey

Rated 2 out of 5 based on 2 customer ratings
(1 customer review)

$0.00 Cooking Fee
Serving Size: 1.5-2 cups

Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free
Traditional Mexican stew of pork and hominy. Typically served on special occasions or weekend family gatherings. This is one of Mexicos signature dishes

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

Instructions
Heat skillet to high and add chilis, tossing until slightly browned and fragrant. Set into bowl and cover with boiling water. Let steep for 10 minutes while you cut up meat, onions, garlic and herbs.
Pull chilis out of water and remove stems and seeds. Place into blender and process until smooth. Use some of the soaking liquid to make into ketchup like consistency.
Heat oil in large 5 qt pot. add pork and cook until meat for about 5 minutes, stirring to make sure all the meat cooks evenly. Add onions and garlic and cook for additional 5 minutes. Add oregano, thyme cumin and bay leaves and stir to combine. Add pureed chilis, stock and hominy. Simmer for 15-20 minutes. Serve with garnishes of choice

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ounce dry red chili California, Guajillo, ancho or New Mexico
1 tablespoon extra virgin olive oil
2 1/2 pound boneless pork shoulder trimmed of fat and cut into chunks( *can substitute chicken thighs)
1 cup onion diced
3 clove garlic minced
2 tablespoon fresh oregano minced (for 10 servings 2 teaspoons if dried)
2 teaspoon ground cumin
1 teaspoon fresh thyme `
3 bay leaf
29 ounce canned hominy
64 ounce chicken stock
Optional Garnishes
fresh oregano chopped
fresh cilantro chopped
green cabbage shredded
jalapeno pepper sliced
radish sliced
queso fresco
red onion chopped
avocado sliced
lime wedged

Cooking Tools Required
Blender, Can Opener, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

Nutrition
Calories: 298kcal | Carbohydrates: 22g | Protein: 32g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 607mg | Potassium: 711mg | Fiber: 3g | Sugar: 6g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 3mg

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Apple Cider Vinegar Dressing
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Apple Cider Vinegar Dressing

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home! Recommendation: Keep a bottle of this in the fridge at all times.

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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
½ cup apple cider vinegar
1 teaspoon onion powder
2 tablespoon Dijon mustard Check the label to ensure it has no added sugars or sulfites.
2 clove garlic passed through a garlic press or minced (optional)
½ teaspoon dry thyme
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 34mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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Mixed Berry Fruit Cups
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

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Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Lemon and Rosemary Chicken (Pollo Arrosto)
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
4 servings
Lemon and Rosemary Chicken (Pollo Arrosto)

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Recipe adapted from:
Evan Kleiman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces 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.
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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
Evan Kleiman of Angeli Caffe in Los Angeles gave us the recipe for this simple, aromatic roast chicken.

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Instructions
STEP 1
Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
STEP 2
Heat oven to 475°. Arrange chicken in a 9" x 13" baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook40

Passive60

Total Time1 hour 50 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole chicken cut into 8 pieces
1/2 cup extra virgin olive oil
1/2 cup fresh rosemary
1/2 fresh lemon juice
10 clove garlic thinly sliced
1 lemon peel removed, pith and pulp chopped
1 teaspoon Kosher salt more or less to taste, or dietary preference
1/2 teaspoon freshly ground black pepper to taste

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or in the microwave on medium power until heated through

Nutrition
Calories: 672kcal | Carbohydrates: 5g | Protein: 36g | Fat: 56g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 718mg | Potassium: 434mg | Fiber: 2g | Sugar: 1g | Vitamin A: 363IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 3mg

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Zoodles with Lean Beef and Tomato Sauce
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Zoodles with Lean Beef and Tomato Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz meat sauce & 4 oz zoodles

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 Lower Carb Nut Free Paleo Refined Sugar Free Whole 30
This recipe uses home spiralized zucchini noodles topped with a simple beef sauce. Leave out the Parmesan cheese for Paleo and Whole30. Leave out wine for Whole30.

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

Instructions
For the zoodles:
Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
Rinse zoodles then squeeze them gently to remove excess moisture.
When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
Turn heat to low, add olive oil, kosher salt, and pepper to taste.
For the meat-tomato sauce:
Heat a large saute pan over medium-high heat. Add the olive oil, and ground beef, breaking up the chunks into small pieces.
When meat is cooked halfway through, add the onions, garlic, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
Add the Kosher salt and the white wine. Cook until the wine has evaporated.
Add the tomatoes, oregano and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
3 pound zucchini for 10 servings, 6 medium zucchinis, washed and trimmed
3 tablespoon Kosher salt
3 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 pound 90% lean ground beef
1 cup onion finely chopped
2 stalk celery finely chopped
1 cup carrot finely chopped
2 clove garlic minced
2 tablespoon fresh oregano chopped
1 teaspoon Kosher salt
1 cup white wine dry, optional
56 ounce low sodium canned crushed tomatoes
Parmesan cheese optional

Cooking Tools Required
Can Opener, Colander, Cutting board, Dutch Oven, Mixing bowls, Mixing spoon, Saucepan, Saute pan, Sharp Knives, Skillet, Spiralizer, Tongs, Top Stove

Reheating/Serving Instructions
Heat in microwave on high power until heated through. Meat sauce can be frozen for future use.

Nutrition
Calories: 307kcal | Carbohydrates: 20g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 763mg | Potassium: 1230mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2806IU | Vitamin C: 41mg | Calcium: 118mg | Iron: 5mg

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Lamb Lollipops with Mint Pesto
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Lamb Lollipops with Mint Pesto

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Recipe adapted from:
Kris Longwell

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 2 chops

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free
These Lamb Lollipops are the perfect appetizer for a party or gathering of friends and family. They also make a great main course.
https://howtofeedaloon.com/lamb-lollipops/

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https://howtofeedaloon.com/lamb-lollipops/

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

Instructions
Liberally sprinkle the chops with salt and pepper.
In a small bowl, combine the garlic, rosemary, thyme, and salt. Add the olive oil and whisk until combined.
Pour the marinade over the chops and turn to coat. Cover with plastic wrap and place in the fridge for at least 1 hour.
Meanwhile make the pesto. Add the mint, parsley, pistachios, parmesan, garlic, lemon juice, and 4 tablespoonsof cold water to a blender. Blend on medium speed until the pesto is mostly smooth. Add additional water, 1 tablespoon at a time if needed to thin the pesto and help it blend.
When ready to cook the chops, heat a large heavy skillet over medium-high heat, or turn your grill on medium-high heat for direct heat grilling.
Sear the chops (in batches if using a hot skillet) until browned on both sides, about a total of 4 to 5 minutes for medium to medium-rare.
Transfer to a platter and squeeze a lemon wedge over the top.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive60

Total Time1 hour 30 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 rack lamb frenched and cut into chops and trimmed of all but thin layer of fat
1 1/2 teaspoon Kosher salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
3 clove garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
¼ cup extra virgin olive oil
1 lemon cut into wedges
For the mint pesto:
2 cup fresh mint lightly packed
1 cup Italian parsley lightly packed
1/4 cup salted roasted pistachios
2 tablespoon fresh lemon juice
2 tablespoon grated parmesan cheese
1 clove garlic smashed
4 tablespoon cold water

Cooking Tools Required
12-inch saute pan, Cutting board, Grill, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a non stick skillet for several minutes on each side over medium heat.

Nutrition
Calories: 608kcal | Carbohydrates: 2g | Protein: 22g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 113mg | Sodium: 433mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg

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Clean Diet Coleslaw
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Clean Diet Coleslaw

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

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

Instructions
In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

Cook Times

Active Prep15

Hands-On Cook3

Hands-Off Cook0

Passive0

Recipe Serving Size10 people

Ingredients

Ingredients
5 cup purple cabbage finely sliced
5 cup green cabbage finely sliced
2 ½ cup carrot shredded
1/2 cup Italian parsley chopped
5 tablespoon sesame seeds toasted
For the dressing:
5 tablespoon extra virgin olive oil
2 lemon juiced, about 2 teaspoons per serving
3 clove garlic pressed or minced
1½ teaspoon ground cumin
1½ teaspoon Kosher salt more or less to taste

Cooking Tools Required
Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
6 servings
One Pan Chicken, Golden Zucchini and Carrot Fries-Low FODMAP

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Recipe adapted from:
Marianna Duba, M.Sc.

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 4 oz chicken and 4 oz vegetables

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 Keto Low FODMAP Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Soy Free Whole 30
A gut-friendly grain-free and low FODMAP one pan meal which provides anti-inflammatory fats and turmeric, lean protein and valuable phytonutrients. It is also a great meal prepping, enjoy the leftovers for grab-n-go meals.

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

Instructions
Preheat oven to 375ºF (191ºC) and line a large baking sheet with parchment paper.
Peel and slice carrots into sticks. Wash and cut the zucchini to chunks.
Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt. Place on the baking sheet.
Toss carrot sticks in 1/3 of the olive oil. Place on the baking sheet next to chicken.
Toss zucchini with the remaining olive oil and turmeric. Mix until zucchini is evenly yellow then transfer to the baking sheet.
Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
Remove baking sheet from the oven add more salt to taste if desired. Enjoy!

Notes
Be sure to not overcrowd the pan

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 pound boneless skinless chicken breast about 3 large chicken breast
6 each carrot medium
24 ounce zucchini about 3 large
6 tablespoon extra virgin olive oil divided three ways
3 teaspoon dry thyme
3 teaspoon ground turmeric
1/2 teaspoon sea salt

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

Reheating/Serving Instructions
Heat in a saute pan over medium heat.

Nutrition
Calories: 321kcal | Carbohydrates: 5g | Protein: 34g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 380mg | Potassium: 888mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 38mg | Iron: 2mg

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Broiled Sirloin Steak-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible when qualified
Up to 10 servings
Broiled Sirloin Steak-AIP Diet Friendly

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 1/2 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 Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

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Instructions
Dry steaks by patting with a paper towel. Mix together the 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 Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound grass-fed sirloin steak
3 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

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

Nutrition
Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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Stonefire Grill Lemon Garlic Chicken
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Up to 10 servings
Stonefire Grill Lemon Garlic Chicken

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Recipe adapted from:
One Classy Dish

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$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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Paleo Postpartum Refined Sugar Free Soy Free
This chicken is simply baked with lemon and garlic. Eat as is, or use shredded in a variety of ways such as salads or pasta.
http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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http://oneclassydish.blogspot.com/2012/12/stonefire-grill-lemon-garlic-chicken.html

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Instructions
Lightly salt & pepper the chicken breasts & place in 9-by-13 baking dish.
Peel & roughly chop garlic cloves. Roughly chop basil.
Combine lemon juice, salt, pepper, oregano, basil, garlic, & olive oil in a medium bowl.
Pour sauce over chicken breasts & cover dish with aluminum foil.
Bake covered at 350 degrees for 40-45 minutes, this may vary depending on size of chicken breasts. When chicken is fully cooked remove foil & broil until chicken is browned, about 1-2 minutes.
Transfer to serving platter and garnish with chopped Italian parsley & sliced lemon.

Notes
You can use this same recipe roasting a whole chicken or legs if you prefer dark meat. I love roasted garlic but you do not have to use an entire bulb especially if you pair up this dish with delicious Garlic Roasted Mashed Potatoes.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
4 pound boneless skinless chicken breast
1/3 cup fresh lemon juice
3/4 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 tablespoon fresh basil chopped
1 head garlic peeled, coarsely chopped
1/3 cup extra virgin olive oil
Garnish:
2 tablespoon Italian parsley chopped
1 lemon thinly sliced

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

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

Nutrition
Calories: 280kcal | Carbohydrates: 3g | Protein: 39g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 735mg | Potassium: 714mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 13mg | Calcium: 22mg | Iron: 1mg

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No-Grain Granola
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Up to 10 servings
No-Grain Granola

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1/3 cup

Dairy Free Egg Free Gluten Free Paleo Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Nuts, seeds, coconut, and honey come together for this grain-free granola.

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Instructions
Preheat oven to 275° F.
Put the almonds, cashews, sunflower seeds, pumpkin seeds, and coconut flakes in a food processor or blender and press the pulse several times, until everything is chopped into small pieces. Place in a large bowl.
Place coconut oil, honey, and vanilla extract in a small pan and cook over medium heat, stirring until it becomes a smooth mixture, about 3 minutes. Pour over nuts and seeds, mixing to thoroughly coat.
Place parchment paper on a cookie sheet and lay out mixture evenly. Let it bake for 20-25 minutes or until golden brown, mixing it twice in that time
Remove the mixture from the oven, add the salt, and mix well. Let the mixture cool for about 30 minutes. Break it up into small chunks and place it in a jar or Tupperware (should last about two weeks).

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup almond natural, raw
1 cup cashew natural, raw
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup coconut flake unsweetened
1/4 cup coconut oil
2 tablespoon pure maple syrup or honey
1 teaspoon Himalayan pink salt more or less depending on size of grind
1 teaspoon pure vanilla extract

Cooking Tools Required
Food Processor, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper

Nutrition
Calories: 355kcal | Carbohydrates: 14g | Protein: 10g | Fat: 31g | Saturated Fat: 10g | Trans Fat: 1g | Sodium: 238mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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Clean Diet Spicy Lemon-Cilantro Baked Cod
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Up to 10 servings
Clean Diet Spicy Lemon-Cilantro Baked Cod

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 5.5 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This dish is bursting with fresh flavors! Pair with one of Karin's delicious side dishes for a complete meal.

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Instructions
Preheat oven to 450° F.
Line a heavy duty rimmed baking sheet with parchment paper and place the the cod filets on top.
In a medium bowl, mix together the coating ingredients. Coat the cod with the mixture. Place lemon slices on top.
Bake in the oven for 7 minutes or until fully cooked through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook7

Passive0

Total Time22 minutes

Recipe Serving Size10

Ingredients

Ingredients
3½ pound cod fillet
2 lemon sliced into half moons
For the coating:
2 bunch fresh cilantro finely chopped
2 clove garlic finely chopped
2 stalk green onion minced
1½ teaspoon crushed red pepper
4 tablespoon avocado oil
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 189kcal | Carbohydrates: 3g | Protein: 29g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 68mg | Sodium: 557mg | Potassium: 710mg | Fiber: 1g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 14mg | Calcium: 37mg | Iron: 1mg

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Enchilada Stuffed Sweet Potatoes
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Up to 10 servings
Enchilada Stuffed Sweet Potatoes

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Recipe adapted from:
Kristen Boehmer

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$0.00 Cooking Fee
Serving Size: 6 ounce

Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Stuffed sweet potatoes with a hearty beef and tomato sauce mixture, makes it the best of all worlds! You can eat the stuffed potatoes as-is, or add a side salad or baked veggies to keep the bellies full and the hearts smiling!
https://kristenboehmer.com/

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https://kristenboehmer.com/

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Instructions
Preheat your oven to 425 degrees. Scrub your sweet potatoes and pierce the skin a few times with a fork. Place the sweet potatoes on a baking sheet and bake for 30-45 minutes, or until they’re easily pierced with a fork.
While the potatoes are cooking, let’s make the sauce! Heat the ghee or coconut oil in a medium sized pan over medium-low heat. Add the diced onion and sauté until tender, about 5 minutes. Then, add the beef to the pan and sauté until cooked through. Drain the fat if needed/desired.
Next, add the garlic and sauté until it becomes fragrant, about 30 seconds. Add the chili powder, cumin and salt to the pan and stir it like you mean it! Finally, add the tomato sauce to the pan and stir again like you mean it! Simmer for 10 minutes, stirring occasionally.
Remove the potatoes from the oven once they’re cooked through, cut open in the middle and stuff with the enchilada filling. These are extra delicious topped with chives, chopped onion, and avocado!

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each sweet potato medium, or yams
3 tablespoon ghee or coconut oil
3 each onion small, diced
15 clove garlic minced
3 pound ground beef or chicken
9 tablespoon chili powder adjust according to your taste
3 tablespoon ground cumin
3 teaspoon sea salt
45 ounce canned tomato sauce

Cooking Tools Required
Baking sheet, Top Stove

Reheating/Serving Instructions
Heat in microwave until heated through, about 2 minutes each.

Nutrition
Calories: 657kcal | Carbohydrates: 61g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Trans Fat: 2g | Cholesterol: 108mg | Sodium: 1705mg | Potassium: 1790mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34774IU | Vitamin C: 18mg | Calcium: 166mg | Iron: 8mg

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Holiday Roasted Green Beans with Walnuts and Pomegranates
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Up to 10 servings
Holiday Roasted Green Beans with Walnuts and Pomegranates

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Recipe adapted from:
Cookie and Kate

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$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green bean stem ends trimmed
3 tablespoon extra virgin olive oil
4 clove garlic peeled and sliced into quarters
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 ounce walnuts unsalted, roasted, and chopped
4 ounce pomegranate seeds
1 teaspoon lemon zest from one lemon
2 teaspoon fresh lemon juice from one lemon

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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Roasted Beets
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Up to 10 servings
Roasted Beets

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Recipe adapted from:
Love and Lemons

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

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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AIP Diet Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Mediterranean Diet Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This simple roasted beets recipe makes for a delicious side dish!
https://www.loveandlemons.com/roasted-beets

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https://www.loveandlemons.com/roasted-beets

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Instructions
Preheat the oven to 400°F.
Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.
Cut or slice the beets and drizzle lightly with olive oil. Season to taste with salt and pepper, toss, and serve. Find more serving suggestions in the blog post above.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size10

Ingredients

Ingredients
15 medium red beet tops removed, scrubbed well
2 tablespoon extra-virgin olive oil for drizzling
1 1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Baking sheet, Oven

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

Nutrition
Calories: 78kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 445mg | Potassium: 401mg | Fiber: 3g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

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Egg Muffins with Smoked Salmon and Dill
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Up to 10 servings
Egg Muffins with Smoked Salmon and Dill

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Recipe adapted from:
Brien Shamp

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$0.00 Cooking Fee
Serving Size: 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
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

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Instructions
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
Whisk together eggs, lemon zest, lemon juice, and dill.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the green onion and tomato.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 egg
1 each tomato diced
5 sprig green onion chopped
4 ounce smoked salmon flaked into bite-sized pieces (about 1 cup for 10 ervings)
2 tablespoon fresh dill
4 cup fresh spinach
1 tablespoon fresh lemon juice
½ teaspoon lemon zest

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: 96kcal | Carbohydrates: 2g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 199mg | Sodium: 175mg | Potassium: 208mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1589IU | Vitamin C: 7mg | Calcium: 49mg | Iron: 1mg

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Little Black Dress Egg Muffins with Bacon
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Up to 10 servings
Little Black Dress Egg Muffins with Bacon

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Recipe adapted from:
Brien Shamp

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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Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
Keep in the refrigerator. These also make a great back-up breakfast during the week if you’re in a rush as well as a great snack alternative.

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Instructions
Preheat oven to 350°F, and lightly grease 2 muffin tins with coconut oil.
In a medium sauté pan, heat coconut oil over and sauté onions for 3-4 minutes, until softened.
Add pepper and sauté for another 2-3 minutes until the pepper has softened. Drain any excess oil and set aside.
In a food processor, put in the zucchini and bacon, and process until finely chopped.
Whisk the eggs and season with pepper. Mix the zucchini & bacon mixture in with the eggs.
Add the 4 cups of spinach to the processor to finely chop, and add these to the eggs in the bowl. Add the onion and pepper mixture to the eggs.
Mix the egg mixture thoroughly and fill muffin tins with ¼ cup of your mixture. Bake for 20 or until the egg-muffins have set in the middle.

Cook Times

Active Prep5

Hands-On Cook7

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 egg
½ each onion diced
1 each red bell pepper seeded & diced
2 each zucchini diced
6 slice bacon nitrate-free Or turkey bacon nitrate-free, no added sugars or non-compliant preservatives
4 cup fresh spinach
1/4 teaspoon freshly ground black pepper adjust to taste

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: 145kcal | Carbohydrates: 3g | Protein: 9g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 176mg | Potassium: 302mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1867IU | Vitamin C: 26mg | Calcium: 51mg | Iron: 2mg

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Plain Poached Chicken
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Up to 10 servings
Plain Poached Chicken

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Recipe adapted from:
Mayumi Tavalero

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$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.

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AIP Diet Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Whole 30
Poached chicken is deliciously tender and moist. Use it in salads, sandwiches, soups, and pastas.
www.ForkandKnifeCreations.com

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www.ForkandKnifeCreations.com

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Instructions
Add chicken to a large pot and cover with cold water, by at least 1 inch. Sprinkle evenly with salt, then add garlic, lemon, 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
2 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
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 the microwave on medium power until heated through.

Nutrition
Calories: 132kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 606mg | Potassium: 430mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.5mg

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Green Chicken Zoodle Bowl-AIP Diet Friendly
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4 servings
Green Chicken Zoodle Bowl-AIP Diet Friendly

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Recipe adapted from:
Mickey Trescott

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$0.00 Cooking Fee
Serving Size: 8 ounces

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

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AIP Diet Brain Food Diabetes Friendly Heart Healthy Lower Carb Paleo Pregnancy
Using a spiralizer to make “zoodles” is a great way to create more surface area and try some new textures when cooking for the Autoimmune Protocol, Paleo, or Low Carb.
https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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https://autoimmunewellness.com/green-chicken-zoodle-bowl/

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Instructions
Preheat the oven to 425 degrees F. First, make the sauce by placing all of the ingredients in a blender and blending until thoroughly combined. Set aside.
Place the solid cooking fat in the bottom of an ovenproof skillet on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring occasionally, for five minutes, or until lightly browned. Add the garlic and cook for another 30 seconds, until fragrant.
Turn the heat to high. Add the chicken to the pan and spread out so that the chicken pieces are in a thin layer. Allow to cook for 1-2 minutes without stirring, to allow the bottom of the chicken pieces to brown. Give them a good stir and place in the oven to cook for 12 minutes, or until cooked throughout.
While the chicken is cooking, place the portion of zoodles being served in a mixing bowl and toss with the dressing (If you are eating 2 servings now and leaving 2 for later, place half the zoodles and half the dressing in the bowl and toss; package the remainder for separate storage). Set aside.
When the chicken is finished cooking, allow to cool for a few minutes before tossing the desired portion with the vegetables and dressing. Serve garnished with additional cilantro leaves, radish slices, a lime wedge, and avocado slices if desired.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
For the sauce:
⅓ cup fresh cilantro packed
½ cup extra virgin olive oil
2 tablespoon lime juice
¼ teaspoon sea salt
1 clove garlic
For the bowl:
1 tablespoon coconut oil
½ each onion diced
3 clove garlic minced
1 ½ pound boneless skinless chicken thigh cut into 1 ½ inch chunks
½ teaspoon sea salt
3 each zucchini spiralized
3 each carrot spiralized
Optional for garnish:
4 tablespoon fresh cilantro chopped
4 each radish thinly-sliced
2 each lime cut into wedges
1 each avocado sliced

Cooking Tools Required
Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spiralizer, Top Stove

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

Nutrition
Calories: 611kcal | Carbohydrates: 18g | Protein: 36g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 639mg | Potassium: 1268mg | Fiber: 7g | Sugar: 7g | Vitamin A: 8180IU | Vitamin C: 44mg | Calcium: 74mg | Iron: 3mg

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