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Tofu Tikka Masala
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Tofu Tikka Masala

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces masala and 1/2 cup cooked brown rice

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This vegan/vegetarian version of the Indian classic, Tofu Tikka Masala features crispy cubes of tofu in a creamy, spiced curry sauce.
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/tofu-tikka-masala/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/tofu-tikka-masala/

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Instructions
Preheat oven to 425 F
Cook brown rice according to package directions.
Chop onion, tomatoes, garlic, ginger, and peppers into 1-inch cubes.
On the first baking tray lined with parchment paper, add the chopped veggies, ginger, garam masala, turmeric, cashews and bake in the oven for 20 minutes.
Cut tofu into cubes.
In the second baking tray lined with parchment paper, add tofu cubes marinated in the garam masala and turmeric and bake in the oven for 15 minutes.
Puree the ingredients from the first tray with 4 cups of water.
Empty the puree in a pot and put on stove top at medium heat. Add coconut milk and maple syrup.
Add the tofu cubes, nutritional yeast and kasoori methi. Let it all simmer for 15 mins.
Garnish with chopped cilantro. Serve with brown rice.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 3/4 cup brown rice
Masala:
5 each large tomato
1 each red onion roughly chopped
5 clove garlic
1 each apple roughly chopped
1 each yellow bell pepper roughly chopped
1 inch ginger
¾ cup raw cashews
¾ cup canned lite coconut milk
1 tablespoon garam masala
2 teaspoon sea salt
1 teaspoon ground turmeric
4 cup water
2 teaspoon maple syrup
1 tablespoon avocado oil
2 tablespoon dried fenugreek
3 tablespoon nutritional yeast
1 cup fresh cilantro chopped
Tofu:
28 ounce extra firm tofu
1 teaspoon garam masala
1 teaspoon ground turmeric

Cooking Tools Required
Baking sheet, Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, Pot with lid, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat on the stove top in a large pot over medium heat. Heat rice in the microwave on medium-high power.

Nutrition
Calories: 290kcal | Carbohydrates: 40g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 541mg | Potassium: 557mg | Fiber: 4g | Sugar: 6g | Vitamin A: 654IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 3mg

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Pulled Tandoori Chicken with Cauliflower Rice
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
Up to 10 servings
Pulled Tandoori Chicken with Cauliflower Rice

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 4.5 ounces

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

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

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

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

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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Coconut Fish Curry with Broccolini and Cauliflower Rice
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
FSA/HSA eligible
Up to 10 servings
Coconut Fish Curry with Broccolini and Cauliflower Rice

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Recipe adapted from:
Jasmine and Melissa Hemsley

Rated 4 out of 5 based on 4 customer ratings

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3.5 oz cooked fish + 4 oz curry sauce

FSA/HSA eligible 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 Paleo
Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients. Service this delicious coconut fish curry with or broccolini and cauliflower rice.

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

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

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

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

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

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

Nutrition
Calories: 272kcal | Carbohydrates: 18g | Protein: 30g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 957mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 129mg | Calcium: 115mg | Iron: 2mg

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Spicy Chicken Biryani
$0.00 Cooking Fee
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4 servings
Spicy Chicken Biryani

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Recipe adapted from:
Swasthi Shreekanth

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 oz rice and about 2 oz chicken

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
Savor the essence of aromatic spices and succulent chicken in this tasty one-pot Chicken Biryani. Crafted with fragrant basmati rice, a medley of spices, tender chicken, and fresh herbs, this dish promises a journey of flavors with every bite. Enjoy the richness of this delicious and spicy classic chicken biryani.

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Adjust the ingredients measurement scale here by changing this number. 4 servings

Instructions
Preparation
Add to a bowl the yogurt, ginger garlic paste, salt, garam masala, turmeric, lemon juice and the red chili powder.
Mix well and taste the marinade. Add more salt and spice if needed.
Make slits on the chicken pieces. Add to the marinade and mix well. Cover and set a side for at least an hour or more.
Rinse basmati rice thrice and soak for 30 minutes. Drain with a colander.
Make the chicken biryani
Heat gee or oil in a pot.
Add whole spices - bay leaf, cardamoms, cloves, cinnamon, star anise, caraway seeds (shahi jeera) and mace.
When the spices begin to sizzle, add onions and fry them evenly stirring often until uniformly light brown but not burnt.
Add chicken and sauté until pale for 5 minutes on a medium heat.
Cover and cook on a low flame until the chicken is soft cooked or tender. Sauté to evaporate any excess moisture in the pot.
Taste test and add more salt if needed. Add yogurt (curd), half of the chopped mint leaves, slit green chili, red chili powder and garam masala.
Layering
Mix everything well and layer the chicken evenly at the bottom.
Spread drained rice in a layer over the chicken.
Pour water to a separate pot.
Add salt, and mix. Taste the water, it must be slightly salty. Bring it to a rolling boil.
Pour 2 cups of this water across the sides of the pot with the chicken and rice. Gently pour the rest on the top of the rice.
Level the rice if needed. Sprinkle the rest of the mint leaves. Optionally, add fried onions and saffron soaked in milk if using.
Cover and cook on a medium burner until the rice in the chicken biryani is cooked completely but not mushy or undercooked. If the rice is still undercooked, or hard and there is no water at the bottom, pour ¼ to ½ cup more boiling water depending on the brand of the rice used to cook further. When done, is has to be fully cooked, yet remain grainy but not mushy.
Serve from the top to the bottom layer. Each serving gets biryani rice from top and chicken from the bottom layer.
Enjoy the biryani with raita and sliced veggies.
Notes
Do not use sour curd. If the curd is slightly sour, then don't use the lemon juice.
Adjust the level of spiciness pf the recipe.
Rice - Basmati rice has to be rinsed very well a few times to remove the starch. This prevents the rice from turning mushy. Soaking the rice helps helps to cook it fluffy and long. So don't skip the rinsing and soaking steps.
The curd can be substitute with coconut milk for diary free.

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook40

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size4 servings

Ingredients

Ingredients
Marinade for chicken biryani
2 pound chicken drumstick skinless, or thighs or legs or a mix of all, can be bone-in or boneless
3 tablespoon plain yogurt Indian curd or dahi
1 inch fresh ginger combine the ginger and the garlic to make a ginger-garlic paste
4 clove garlic crushed
½ teaspoon Kosher salt or up to ¾, start with ½ and adjust to taste
¼ teaspoon ground turmeric
½ teaspoon Kashmiri red chili powder or cayenne or paprika, up to 1 teaspoon or less than ½, adjust to spiciness preferences
½ teaspoon garam masala or or biryani masala, up to 1 teaspoon, start with ½ and adjust to taste
1 tablespoon fresh lemon juice optional
Whole spices (if you can't find some of the items, skip it)
1 bay leaf
4 cardamom pod
6 whole clove
1 inch cinnamon stick
1 star anise
¾ teaspoon shahi jeera (caraway seeds) or cumin seeds
1 strand mace javirti, omit if you don't like it or can't find it
Other ingredients for the chicken biryani
2 cup aged basmati rice aged rice only
2 tablespoon ghee or oil
1 large yellow onion sliced thinly
¼ cup fresh mint to ½ cup (about 15 leaves), chopped fine
1 green chili slit or chopped
¼ cup plain yogurt Indian curd
¼ teaspoon Kashmiri red chili powder or cayenne to ½ teaspoon, optional for heat
1 teaspoon garam masala or biryani masala
3 ½ cup water more if needed
¾ teaspoon Kosher salt to stir in water
2 tablespoon fried onion optional
1 pinch saffron optional, soak in 2 tablespoon of hot milk
2 tablespoon whole milk

Cooking Tools Required
Colander, Cutting board, Dutch Oven, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove

Nutrition
Calories: 654kcal | Carbohydrates: 84g | Protein: 29g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 940mg | Potassium: 539mg | Fiber: 4g | Sugar: 4g | Vitamin A: 330IU | Vitamin C: 7mg | Calcium: 124mg | Iron: 2mg

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Coconut Fish Curry with Broccolini and Rice
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Coconut Fish Curry with Broccolini and Rice

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Recipe adapted from:
Jasmine and Melissa Hemsley

Rated 0 out of 5

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

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

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

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

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

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

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

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

Nutrition
Calories: 474kcal | Carbohydrates: 43g | Protein: 32g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 180mg | Potassium: 913mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1741IU | Vitamin C: 89mg | Calcium: 120mg | Iron: 5mg

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Butternut Squash Falafel with Tahini Maple Sauce
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Butternut Squash Falafel with Tahini Maple Sauce

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Recipe adapted from:
Kaiser Permanente

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 falafel and 1 pita bread

Dairy Free Egg Free Vegan Vegetarian
Baked butternut squash falafel with tahini maple sauce will be your new favorite plant-based dinner staple! This version is packed with plant protein and fiber!
https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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https://thrive.kaiserpermanente.org/care-near-you/northern-california/santaclara/butternut-squash-falafel-with-tahini-maple-sauce/

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Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
Make the caramelized onions: slice onions lengthwise vertically so that they are in about 1 cm wide slices of onion. Heat a skillet over medium-high heat until heated. Add the onions and stir around. Add the oil and stir again. Top skillet with a lid and turn heat to lowest setting for 15 minutes, stirring around every 3-5 minutes. Remove lid and turn up heat to medium or medium high and cook onions for another 20-25 minutes or until golden brown and softened and taste sweet to taste, stirring every 3-5 minutes to make sure it doesn’t burn. Add small amount (1 teaspoon) water if needed to help keep from burning/getting dry.
Make the oat flour by blending ½ cup oats in a blender or food processor until a fine flour and place into a medium sized bowl.
Add chickpeas, garlic and pumpkin or butternut squash puree to the bowl of a food processor or blender. Pulse just a few times until you get a chunky mixture. You do not want to fully puree the mixture! Just a couple pulses should leave it chunky.
Add this mixture to the bowl with the oat flour. Add: cumin, coriander, onion powder, turmeric and salt and pepper along with the roughly chopped parsley. Add the lemon juice and stir together to combine.
Use a cookie scoop or your hands to portion into balls on the baking sheet.
Bake for about 20 minutes or until the tops are golden brown.
Make the sauce: combine all of the ingredients for the maple tahini sauce. Sauce should be thin enough to use as a drizzle, but not super watery! Add more water as necessary to thin it out.
Remove falafel from oven, let cool slightly and place in pita or flatbread, topped with caramelized onions, greens, and tahini drizzle.

Cook Times

Active Prep35

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
Butternut squash falafel:
1 cup old fashioned rolled oats
6 clove garlic roughly chopped or pressed
30 ounce canned butternut squash puree
30 ounce canned garbanzo beans drained
1 cup Italian parsley chopped
1/2 cup fresh lemon juice
2 teaspoon onion powder
4 teaspoon ground coriander
4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoon sea salt
Maple tahini sauce:
1 cup tahini
4 tablespoon pure maple syrup
1/2 cup fresh lemon juice from 2-4 lemons
4 tablespoon water to thin
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Caramelized Onions:
6 large yellow onion (about 6 cups sliced)
2 teaspoon avocado oil
Optional additional for serving:
4 ounce baby spinach
10 whole wheat pita bread

Cooking Tools Required
12-inch saute pan, Blender, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat falafel in the oven at 350 degrees for 15 minutes. Warm pita in the microwave on medium high power until heated through.

Nutrition
Calories: 500kcal | Carbohydrates: 76g | Protein: 18g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1085mg | Potassium: 812mg | Fiber: 14g | Sugar: 13g | Vitamin A: 14848IU | Vitamin C: 31mg | Calcium: 163mg | Iron: 7mg

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Tahini Marinated Chicken Bowl with Cucumber Tomato Salad
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Tahini Marinated Chicken Bowl with Cucumber Tomato Salad

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This colorful, vegetable filled chicken salad, uses tahini, a delicious sesame paste that gives the dressing a nutty creamy texture.

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Instructions
In a bowl, combine the marinade ingredients. Pour half into a large ziplock freezer bag(s), and place the rest in a container in the refrigerator. Add chicken to a plastic bag, seal tightly, and massage to coat chicken in marinade. Marinate in the refrigerator for at least 1 hour.
Meanwhile add all the salad ingredients through to the lettuce, to a large mixing bowl. Toss to combine.
Remove chicken from refrigerator, then preheat grill to MED. Set the container of reserved tahini marinade on the counter to come to room temperature. Remove chicken from marinade and discard any excess marinade. Lightly oil grill grates and gently pat excess marinade from chicken. Grill chicken about 4 minutes per side, until cooked through (instant read thermometer should read 165 degrees), and remove to a plate. When cool enough to handle, slice chicken.
Arrange bowls with salad ingredients, top with chicken, then additional dressing. Sprinkle salads with lemon juice, olive oil, and sesame seeds.

Cook Times

Active Prep15

Hands-On Cook8

Hands-Off Cook0

Passive60

Total Time1 hour 23 minutes

Recipe Serving Size10

Ingredients

Ingredients
3½ pound boneless skinless chicken thigh
2 tablespoon avocado oil for the grill grates
Chicken marinade:
1/2 cup tahini paste make sure to stir the tahini well while it’s in the container before measuring
4 tablespoon avocado oil
6 tablespoon water
4 tablespoon Italian parsley finely chopped
2 tablespoon fresh rosemary finely chopped
2 lemon zested, then juiced
1/2 teaspoon crushed red pepper
4 clove garlic minced
2 shallot minced
1 teaspoon Kosher salt
For the salad:
3 cup cucumber peeled and chopped
3 cup cherry tomato halved
2/3 cup Italian parsley roughly chopped
6 tablespoon fresh mint roughly chopped
1 head romaine lettuce chopped
Sprinkle salad with:
2 tablespoon fresh lemon juice
2 tablespoon extra virgin olive oil
2 teaspoon sesame seeds

Cooking Tools Required
Colander, Cutting board, Freezer bag, Grill, Kitchen towels, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Sharp Knives

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

Nutrition
Calories: 403kcal | Carbohydrates: 12g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 396mg | Potassium: 861mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6393IU | Vitamin C: 37mg | Calcium: 97mg | Iron: 4mg

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Masoor Dal (Red Lentil Curry) with Whole Wheat Roti
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Masoor Dal (Red Lentil Curry) with Whole Wheat Roti

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

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

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

Diabetes Friendly Egg Free Gluten Free Nut Free Soy Free Vegan
Both meals are rich in fiber, plant-based protein, and heart-healthy fats, making them excellent choices for diabetes-friendly and heart-healthy eating.

Masoor Dal (Red Lentil Curry) with Whole Wheat Roti quantity

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Cook Lentils: In a pot, bring red lentils and water to a boil. Reduce heat and simmer for 10 minutes until soft.
Prepare the Tempering: In a separate pan, heat olive oil, then add cumin seeds, letting them sizzle for a few seconds. Add onion, garlic, and ginger, sautéing for 2-3 minutes.
Add Spices & Tomatoes: Stir in turmeric, garam masala, and tomatoes. Cook for 2-3 minutes.
Combine: Pour the cooked lentils into the pan with the spices and mix well. Add kale or spinach and cook for another 2 minutes. Season with salt and pepper.
Serve: Pair the dal with warm whole wheat roti and a squeeze of fresh lemon.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook10

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 cup red lentils masoor dal, rinsed
3 cup water
1 tablespoon extra virgin olive oil
1 small onion chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 cup canned diced tomatoes
2 cup baby spinach
4 whole wheat rotis
For Serving:
1 lemon cut into wedges

Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through, stirring a couple times during cooking process.

Nutrition
Calories: 307kcal | Carbohydrates: 51g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 179mg | Potassium: 721mg | Fiber: 18g | Sugar: 3g | Vitamin A: 1467IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 6mg | Phosphorus: 293mg

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Spiced Chickpea & Spinach Curry with Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Spiced Chickpea & Spinach Curry with Brown Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

FSA/HSA eligible 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

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Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Refined Sugar Free Soy Free Vegetarian
A hearty and flavorful spiced chickpea and spinach curry served with brown rice. This dish features tender chickpeas simmered in a fragrant blend of spices, tomatoes, and creamy coconut milk, paired with nutrient-rich spinach for a wholesome, satisfying meal.

Spiced Chickpea & Spinach Curry with Brown Rice quantity

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Storing

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Serving

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 4

Instructions
Cook the brown rice according to package directions.
Cook the Aromatics: In a pan over medium heat, heat olive oil and sauté onion for 2 minutes. Add garlic and ginger, cooking until fragrant (about 1 minute).
Add Spices: Stir in cumin, coriander, turmeric, and chili powder. Cook for 30 seconds.
Simmer the Curry: Add chickpeas, diced tomatoes, and coconut milk. Simmer for 5 minutes.
Add Spinach: Stir in spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper.
Serve: Divide the curry over cooked brown rice and garnish with fresh cilantro.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1/2 cup brown rice
15 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 small onion finely chopped
2 clove garlic minced
1 teaspoon fresh ginger grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup canned diced tomatoes
4 cup fresh spinach
1/2 cup canned lite coconut milk
Optional:
1/2 teaspoon chili powder
Optional for garnish:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch saute pan, Can Opener, Cutting board, Measuring cups and spoons, Pot with lid, Sharp Knives, Spatula, Tongs, Top Stove

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

Nutrition
Calories: 267kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 434mg | Potassium: 572mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2980IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 4mg | Phosphorus: 190mg

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

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For the pulled chicken:

For the tandoori sauce:

For the cauliflower rice:

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Ingredients

For the tandoori sauce

For the cauliflower rice:

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FOR THE SPICE PASTE

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Preparation

Make the chicken biryani

Layering

Notes

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Marinade for chicken biryani

Whole spices (if you can't find some of the items, skip it)

Other ingredients for the chicken biryani

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Ingredients

Butternut squash falafel:

Maple tahini sauce:

Caramelized Onions:

Optional additional for serving:

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