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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
6 servings
Moist Flourless Chocolate Cake

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Recipe adapted from:
Zeke Gluckman

$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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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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Smothered Pork Chops
$0.00 Cooking Fee
Up to 10 servings
Smothered Pork Chops

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 7 ounce

Dairy Free Egg Free Soy Free
Pan fried pork chops smothered in sauteed onions and mushrooms

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Instructions
Preheat oven 375 degrees.
Mix flour with salt and pepper in large bowl
Lightly coat pork chops in flour
Heat large skillet with butter and olive oil
Pan fry 10 pork chops 1 1/2 minutes each side and remove to a pyrex baking dish
Sautee sliced onions, sliced mushrooms and chopped garlic for 5 minutes in the same pan
Add chicken stock and thyme sprigs
Simmer for 5 minutes
Season with salt and pepper
Pour onions, mushrooms and sauce over pork chops
Bake uncovered for 25 minutes at 375 degrees

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook25

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 1/2 pound boneless pork loin chop 1 chop per serving
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoon butter
2 tablespoon extra virgin olive oil
8 ounce cremini mushroom sliced
1 yellow onion large, sliced
2 tablespoon garlic chopped
1/2 cup chicken stock
2 sprig fresh thyme

Cooking Tools Required
12-inch nonstick skillet, 9x13 inch glass baking dish, Cutting board, Measuring cups and spoons, Oven, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Reheat one serving at a time in the microwave for 90 seconds

Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 154mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

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Cabbage & Tomato Soup
$0.00 Cooking Fee
Up to 10 servings
Cabbage & Tomato Soup

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Lower Carb Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Add the water to a large pot over medium-high heat. Add the onion, celery, carrot, and garlic and cook for about five minutes until the onions begin to soften. Stir in the salt and Italian seasoning and continue to cook for another one to two minutes.
Stir in the tomatoes and cabbage, then add the broth.
Bring the soup to a gentle boil, then reduce heat slightly and simmer for 20 to 25 minutes or until the vegetables are tender. Season the soup with additional salt if needed. Divide between bowls and enjoy!

Cook Times

Active Prep10

Hands-On Cook7

Hands-Off Cook25

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup water
2 yellow onion large, chopped
3 stalk celery chopped
2 carrot large, peeled and chopped
5 clove garlic minced
11/2 teaspoon sea salt more or less to taste
5 teaspoon Italian seasoning
30 ounce canned diced tomatoes drained
7 1/2 cup green cabbage chopped or sliced
15 cup vegetable broth

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Peeler, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 66kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2840mg | Potassium: 370mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3011IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 2mg

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

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 3 tablespoons

Egg Free Gluten Free Keto Refined Sugar Free Soy Free Vegetarian
Fresh, simple ingredients make this pesto better than any store bought brand. Makes enough for 2 pounds of pasta. Use in soups or on eggs, chicken, fish, or vegetables. Note: This is a fresh sauce so use within 5 days or freeze for later use.

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Instructions
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the food processor:
2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil
Mix in by hand:
1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
1/4 cup pecorino Romano cheese grated

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

Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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Mexican Style Ground Turkey
$0.00 Cooking Fee
Up to 10 servings
Mexican Style Ground Turkey

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Recipe adapted from:
Mayumi Tavalero

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

Dairy Free Egg Free Keto Lower Carb Reduced Fat Soy Free
Use this spicy ground turkey filling in lettuce wraps, omelets, tacos, taco salads, burritos, enchiladas, or stuffing vegetables like bell peppers or zucchini.

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Instructions
Mix together all the ingredients. Place a non-stick pan over medium heat and add the turkey mixture. Cook slowly so the turkey releases it’s juices and no longer sticks to the pan, about 15 minutes. Mix frequently, breaking up the turkey into small pieces.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 tablespoon avocado oil optional
3 pound 99% lean ground turkey
1 yellow onion finely diced
3 teaspoon Kosher salt more or less to taste
3 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon cayenne pepper more or less to taste

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

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

Nutrition
Calories: 179kcal | Carbohydrates: 3g | Protein: 33g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 808mg | Potassium: 482mg | Fiber: 1g | Sugar: 1g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg

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Vietnamese Spring Rolls with Nuoc Cham
$0.00 Cooking Fee
Up to 10 servings
Vietnamese Spring Rolls with Nuoc Cham

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 1 roll

Dairy Free Egg Free Gluten Free Nut Free
These traditional Spring rolls are rolled with rice paper wraps and filled with shrimp, lettuce, fresh herbs, and rice noodles, then served with a chili-garlic citrus dipping sauce.

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Instructions
Bring a medium saucepan of water to a boil. Cook rice noodles 4-5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for about 10 seconds to soften. Lay wrapper flat on a cutting board. In a row across the center, place 3 shrimp, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold over lower edge of wrap over filling then turn in sides and roll up tightly to top end of wrapper (just like a burrito). Repeat with remaining ingredients.
For the nuoc cham:
In a small bowl mix together all the sauce ingredients. Serve spring rolls with nuoc cham on the side.
Notes: For vegetarian spring rolls substitute shrimp with dried shiitake mushrooms (reconstituted), bean sprouts, julliened cucumbers, and/or carrots (grated). For Nuoc Cham leave out the fish sauce and substitute 1 teaspoon soy sauce.

Cook Times

Active Prep25

Hands-On Cook15

Hands-Off Cook5

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ounce dry rice noodle very thin
10 rice paper wrap 8.5 inch diameter, round
1 pound cooked shrimp U30-40
1/3 cup Thai basil or sweet basil leaves
1/3 cup fresh mint whole leaves
1/3 cup fresh cilantro whole leaves
3 cup butter lettuce chopped
NUOC CHAM
8 teaspoon fish sauce
1/2 cup water
3 lime juiced
2 clove garlic minced
4 tablespoon granulated sugar
2 teaspoon chili garlic sauce Lee Kum Kee recommended

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
When storing Spring rolls, do not allow them to touch or they may tear when pulled apart.

Nutrition
Calories: 64kcal | Carbohydrates: 9g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 685mg | Potassium: 137mg | Fiber: 1g | Sugar: 6g | Vitamin A: 731IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

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Sticky Sesame Cauliflower
$0.00 Cooking Fee
Up to 10 servings
Sticky Sesame Cauliflower

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free Vegetarian
Note: Requires 2 baking sheets for 6-10 servings.

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Instructions
Preheat your oven to 450 F. Line baking sheet with parchment paper. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes.
Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge.
Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 head cauliflower large, chopped (about 12 cups)
2/3 cup low-sodium soy sauce
1/2 cup pure maple syrup honey or agave
1/2 cup rice vinegar
4 clove garlic minced
3 teaspoon toasted sesame oil
1 teaspoon ground ginger
3 tablespoon cornstarch or arrowroot
1/2 cup water
For garnish:
1 tablespoon sesame seeds
3 stalk green onion sliced

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Saucepan, Sharp Knives, Tongs, Top Stove, Whisk

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

Nutrition
Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 605mg | Potassium: 432mg | Fiber: 3g | Sugar: 12g | Vitamin A: 36IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 1mg

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One Pan Italian Roasted Tofu and Vegetable Dinner
$0.00 Cooking Fee
6 servings
One Pan Italian Roasted Tofu and Vegetable Dinner

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Tofu and chickpeas are roasted in the oven along with a variety of vegetables for a delicious complete meal that is both vegetarian and vegan. Note: This recipe requires 2 sheet pans.

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

Instructions
Preheat oven to 425ºF. Line two baking sheets with parchment paper or foil.
In a medium bowl, drizzle 1 Tbsp olive oil over the tofu, and mix to cover well. Pour mixture on one of the baking sheets, and bake for 25-30 minutes, flipping half-way through. Remove when tofu is golden brown on the edges.
Meanwhile, in a large bowl whisk together basil, thyme, oregano, paprika, garlic powder, olive oil and lemon juice. Set aside.
On the sheet pan, combine the cauliflower, carrots, and chickpeas. Pour about ¼ of the oil spice mixture over them and toss well to coat. Arrange veggies in a single layer and roast for 20-25 minutes.
In the large bowl with the remaining oil-spice mixture, add the asparagus, onion, pepper, and tomatoes and toss well to coat.
Remove the carrot, cauliflower & chickpea pan from the oven and add the remaining veggie mixture. Give the veggies a stir, and place the pan back in the oven for another 15 minutes
Remove from the oven, mix in the tofu, and let cool slightly. Season to taste and enjoy.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size6

Ingredients

Ingredients
Marinade:
2 teaspoon dried basil
2 teaspoon dry thyme
2 teaspoon dry oregano
2 teaspoon paprika
1 teaspoon garlic powder
6 tablespoon extra virgin olive oil
1 lemon juiced
For roasting:
24 ounce extra-firm tofu drained and chopped
2 tablespoon extra virgin olive oil for the tofu
1 head cauliflower chopped
3 carrot peeled, sliced lengthwise, then chopped in thirds
28 ounce canned chickpeas drained and rinsed
1 pound asparagus ends trimmed and cut into thirds
1 yellow onion medium, sliced
1 yellow bell pepper sliced
2 pint cherry tomato
1 teaspoon sea salt more or less to taste
1/4 teaspoon freshly ground black pepper more or less to taste

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

Reheating/Serving Instructions
Heat in 350 degree oven until heated through.

Nutrition
Calories: 549kcal | Carbohydrates: 62g | Protein: 26g | Fat: 25g | Saturated Fat: 3g | Sodium: 540mg | Potassium: 1568mg | Fiber: 17g | Sugar: 17g | Vitamin A: 6872IU | Vitamin C: 137mg | Calcium: 197mg | Iron: 10mg

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Vegan Coconut Curry
$0.00 Cooking Fee
Up to 10 servings
Vegan Coconut Curry

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This vegan coconut curry uses butternut squash, cauliflowere, red bell pepper, carrots and coconut milk, plus all the traditional spices. It's served over cauliflower rice for added nutrition.

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

Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for about 10 minutes, until golden brown. Reduce the heat to low after the first 5 minutes.
While the onions cook, in a small bowl mix together the garlic, ginger, curry powder, and salt. Set aside.
After the onions have cooked for about 10 minutes, add the butternut squash, red pepper, carrots, and chile to the onions, stir to combine, and cook for 5 minutes.
Add the coconut milk, cauliflower florets, and the spice mixture. Cover and simmer for about 20 minutes.
Meanwhile, to make the rice, shred cauliflower in food processor (or use box grater). Add coconut oil to skillet over medium heat. Cook cauliflower for about 1-3 minutes, or until tender. Stir in the chopped basil when done.
After the coconut milk mixture has been cooking for about 20 minutes, stir in the lime juice, kale and peas. Taste and adjust seasonings as needed.
Serve curry over cauliflower rice.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the curry:
2 tablespoon extra virgin olive oil
2 yellow onion small chopped
6 clove garlic minced
2 teaspoon fresh ginger grated
2 tablespoon curry powder
2 teaspoon sea salt
16 ounce butternut squash chopped
2 red bell pepper chopped
2 carrot peeled and sliced
2 red Thai chile thinly sliced (optional)
27 ounce canned full-fat coconut milk
12 ounce cauliflower cut into florets
4 lime 1/2 juiced, rest cut into wedges for serving
15 ounce kale ribs removed and sliced thin
9 ounce frozen peas
9 ounce frozen corn kernels
freshly ground black pepper
Cauliflower Rice
2 tablespoon coconut oil
15 ounce cauliflower head
1 bunch fresh basil organic if possible, chopped

Cooking Tools Required
Can Opener, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Top Stove

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

Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 520mg | Potassium: 913mg | Fiber: 7g | Sugar: 7g | Vitamin A: 12117IU | Vitamin C: 151mg | Calcium: 140mg | Iron: 3mg

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Clean Diet Stuffed Mushrooms with Cashew Cream
$0.00 Cooking Fee
Up to 10 servings
Clean Diet Stuffed Mushrooms with Cashew Cream

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Recipe adapted from:
Karin Adoni Ben-David

$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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Goji Berry Balls
$0.00 Cooking Fee
Up to 10 servings
Goji Berry Balls

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 3 balls

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. When you're craving a bit of energy, just grab one of these tasty bites!

Goji Berry Balls quantity

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Instructions
In a food processor, grind cashews into a fine meal.
Add goji berries and vanilla to food processor. Color should turn pink. Add the rest of the ingredients.
Roll mixture into small balls (about 1.5 tablespoon each) and then roll in coconut flakes. Place on a cookie sheet lined with parchment paper. Refrigerate before serving.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 cup cashew raw
1 1/2 cup goji berries raw
3 teaspoon pure vanilla extract
3 tablespoon maple syrup
6 tablespoon fresh lemon juice
For rolling:
1 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking Pan, Food Processor, Kitchen towels, Measuring cups and spoons, parchment paper

Nutrition
Calories: 221kcal | Carbohydrates: 14g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 8mg | Potassium: 228mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 2mg

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Clean Diet Moist Apple Cake
$0.00 Cooking Fee
16 servings
Clean Diet Moist Apple Cake

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 1/16 loaf

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This grain-free apple loaf cake would make a great quick breakfast, snack, or dessert!

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Instructions
Preheat oven to 350° F.
Lightly grease loaf pan with coconut oil, 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 bowl, using a hand blender or stand mixer, beat maple syrup and eggs on high speed.
Reduce the speed to medium and blend in almond flour, baking powder, shredded coconut, apple juice, coconut oil, and applesauce.
Pour mixture into prepared loaf pan. Bake for 35 minutes. Let cool completely before unmolding.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time45 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
1/2 teaspoon coconut oil for greasing the loaf pan
Beat together:
3 egg large
1/2 cup maple syrup
Blend in:
2 cup almond flour
1 teaspoon baking powder
1/2 cup unsweetened shredded coconut
1/4 cup apple juice
1/3 cup coconut oil melted
2 tablespoon applesauce unsweetened

Cooking Tools Required
8x5 inch Loaf Pan, Electric Hand Mixer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Spatula

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

Nutrition
Calories: 175kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 49mg | Fiber: 2g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg

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Green Frittata
$0.00 Cooking Fee
6 servings
Green Frittata

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful green frittata is loaded with fresh herbs and optional raisin and walnut topping.

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Instructions
Heat 1/2 of the avocado oil in a 10” skillets over medium heat. Cook onion and leek, stirring occasionally, until very soft, but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler. Heat remaining oil in reserved skillets over medium heat. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
Top with walnuts and raisins, optional.

Cook Times

Active Prep15

Hands-On Cook11

Hands-Off Cook0

Passive0

Total Time26 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
3 tablespoon avocado oil
1 onion medium, finely chopped
1 leek medium, white and pale-green parts only, finely chopped
8 egg large
1 teaspoon Kosher salt
1½ teaspoon baking powder
1 teaspoon freshly ground black pepper
½ teaspoon ground turmeric
1½ cup fresh cilantro finely chopped
1½ cup fresh dill finely chopped
1½ cup Italian parsley finely chopped
1 tablespoon dried fenugreek
Optional toppings
¼ cup walnuts chopped
¼ cup raisins

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

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

Nutrition
Calories: 226kcal | Carbohydrates: 12g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 600mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3008IU | Vitamin C: 35mg | Calcium: 161mg | Iron: 4mg

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Yakisoba Spaghetti Squash
$0.00 Cooking Fee
6 servings
Yakisoba Spaghetti Squash

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 10 ounce

Dairy Free Egg Free Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses spaghetti squash to recreate a traditional Japanese dish.

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Instructions
Preheat oven to 400o F. Cut spaghetti squash in half, scrape off the seeds with a spoon and bake for 40-50 minutes, or until soft.
Use a fork and scrape the flesh into strings.
In a large pan over high heat, add avocado oil and onions. Cook for three minutes or until onions are soft. Add coleslaw mix and red chili and cook for 2 minutes.
Add shiitake mushrooms and cook for another 2 minutes
Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook40

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
5 pound spaghetti squash 1 large squash
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

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

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

Nutrition
Calories: 179kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 615mg | Fiber: 7g | Sugar: 11g | Vitamin A: 446IU | Vitamin C: 23mg | Calcium: 90mg | Iron: 2mg

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Roasted Chickpea and Avocado Green Salad
$0.00 Cooking Fee
Up to 10 servings
Roasted Chickpea and Avocado Green Salad

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Chickpeas coated with smoked paprika are roasted for maximum flavor in this romaine-kale and avocado salad.

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Instructions
Preheat the oven to 350° F. Drain and rinse the chickpeas in cold water then dry them on paper towels.
Mix the olive oil and smoked paprika in a large bowl. Add the chickpeas and toss to coat them with the oil and paprika. Tip out onto a parchment lined baking sheet, drizzling any oil remaining in the bowl. Roast in the preheated oven for 20 minutes, gently shaking the tray half way through, or until the chickpeas are light golden and crisp. Remove from the oven, drain on paper towels and put to one side to cool.
For the dressing, whisk together the mustard, olive oil and lemon juice until emulsified. Add the basil and garlic and whisk again.
Halve and stone the avocado and cut each half in half again lengthwise. Chop each quarter into three roughly equal pieces. Place in a bowl with the lettuce, red onion and half of the roast chickpeas. Add the dressing and toss to combine. Scatter the remaining roast chickpeas over the top and serve. Top with pomegranate seeds if desired.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
For roasting the chickpeas:
28 ounce canned chickpeas (garbanzo beans) organic, drained and rinsed
2½ tablespoon avocado oil
2 teaspoon smoked paprika
For the salad:
3 head romaine lettuce or similar, chopped
1 red onion large, thinly sliced
2 bunch kale chopped
2 avocado chopped
5 tablespoon pomegranate seeds optional
For the dressing:
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1 lemon juiced
4 tablespoon fresh basil finely chopped
1 clove garlic smashed and minced

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

Nutrition
Calories: 381kcal | Carbohydrates: 37g | Protein: 12g | Fat: 23g | Saturated Fat: 3g | Sodium: 40mg | Potassium: 1080mg | Fiber: 14g | Sugar: 8g | Vitamin A: 19277IU | Vitamin C: 51mg | Calcium: 154mg | Iron: 5mg

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No-Grain Granola
$0.00 Cooking Fee
Up to 10 servings
No-Grain Granola

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Recipe adapted from:
Karin Adoni Ben-David

$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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Spicy Lemon-Cilantro Baked Cod
$0.00 Cooking Fee
Up to 10 servings
Spicy Lemon-Cilantro Baked Cod

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Recipe adapted from:
Karin Adoni Ben-David

$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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Holiday Roasted Green Beans with Walnuts and Pomegranates
$0.00 Cooking Fee
Up to 10 servings
Holiday Roasted Green Beans with Walnuts and Pomegranates

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Recipe adapted from:
Cookie and Kate

$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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Potato and Parsnip Latkes
$0.00 Cooking Fee
Up to 10 servings
Potato and Parsnip Latkes

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Recipe adapted from:
Hanna Lemaire

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$0.00 Cooking Fee
Serving Size: 2 latkes

Gluten Free Nut Free Soy Free Vegetarian
A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.
https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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Instructions
Peel and grate the parsnips and potatoes and rinse them gently under cold water.
Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
Serve latkes immediately with sour cream and chives,

Cook Times

Active Prep15

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2½ pound Yukon Gold potato About 5 potatoes, peeled and grated
1½ pound parsnip About 4 large parsnips, peeled and grated
2/3 cup fresh chive minced
4 egg white
2 tablespoon corn starch
5 tablespoon unsalted butter
5 tablespoon sunflower oil or other vegetable oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoon sour cream garnish
1/3 cup fresh chive garnish

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.

Nutrition
Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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Spanish Spiced Chicken with Lemon Sauce and Romesco Rice
$0.00 Cooking Fee
Up to 10 servings
Spanish Spiced Chicken with Lemon Sauce and Romesco Rice

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 chicken breast and 1/2 a cup of rice

Egg Free Refined Sugar Free Soy Free
This delicious Spanish style chicken is served with Romesco rice. Romesco sauce is a classic Spanish sauce typically made with roasted peppers, tomatoes, onions, and almonds.

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Instructions
Place two oven racks in the upper and lower thirds of the oven. Pre-heat oven to 450 degrees.
Line 2 sheet pans with parchment paper.
Place butter in a large microwave-safe bowl and melt in the microwave. Whisk in the remaining ingredients through to the mustard.
On a large platter or sheet pan, combine the bread crumbs and the Romano cheese.
Dip each chicken breast in the butter mixture and then in the bread crumb mixture. Place half the chicken breasts evenly spaced on each of the baking sheets. Place in oven and roast for 20 minutes or until coating is browned and the internal temperature registers 165 degrees. Switch baking sheet positions halfway through cooking time.
Meanwhile, melt the butter in a medium saute pan with a lid, over medium heat. Add the rice and saute for 1 minute. Add the water and the salt. Bring to a boil, reduce to low, cover and cook 12-14 minutes. Remove from heat, fluff with a fork, and stir in the Romesco sauce.
Meanwhile, in a small bowl whisk the mayonnaise with the lemon zest and the lemon juice. Season with Kosher salt and pepper. Drizzle sauce over chicken.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the butter dipping mixture:
8 tablespoon unsalted butter
2 teaspoon smoked paprika
2 teaspoon Kosher salt
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
4 tablespoon Dijon mustard
2 ½ cup panko breadcrumbs
½ cup Romano cheese grated
4 pound boneless skinless chicken breast for 10 servings about 10 medium
For the rice:
2 tablespoon unsalted butter
2 cup jasmine white rice
½ teaspoon Kosher salt
3 ½ cup water
½ cup Romesco sauce usually found in condiment section of store
½ cup mayonnaise
1 lemon zested and juiced

Cooking Tools Required
Baking sheet, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Top Stove

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

Nutrition
Calories: 532kcal | Carbohydrates: 43g | Protein: 31g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 112mg | Sodium: 1094mg | Potassium: 571mg | Fiber: 2g | Sugar: 2g | Vitamin A: 703IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 2mg

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Recipe Author

121TRIBE (5)
An Le (14)
Cookie and Kate (15)
Jen Stone (30)
KaiaFIT (54)
Karin Adoni Ben-David (99)
Lori Zanini (1)
Mayumi Tavalero (218)
Once Upon A Chef (7)
Skinnytaste (5)
Syd Bailey (20)
Zeke Gluckman (23)
Kaiser Lifestyle Medicine (4)
Tori Avey (4)

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