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Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Ginger-Garlic Tofu and Vegetable Stir Fry with Cauliflower Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 11 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 Refined Sugar Free Vegan Vegetarian
This delicious stir fry combines tofu, bell peppers, celery, and onions with aromatics including garlic, ginger, and green onion. Served with cauliflower fried rice for a great low carb meal.

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Instructions
Heat a large sauté pan or wok over medium-high heat. Add 1 tablespoon oil. To the side of the pan add half the ginger, half the garlic, and half the green onion. Carefully place tofu pieces in the pan, spreading them out. Cook without stirring for a minute or so, then stir-fry tofu with aromatics, until heated through, about 3 minutes. Remove from pan and set aside.
To the same pan add another tablespoon oil and the remaining aromatics, cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two. Add the reserved tofu, mixing well to combine. Stir-fry for several minutes more, then add the soy sauce. Adjust seasonings. Vegetables should be crisp when done and tofu heated through.
To make the cauliflower fried rice, heat a large non stick skillet over medium-high heat. If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. I usually slam the bag on the counter, or gently pound it with a ladle or meat mallet. Once the pan is heated, add the oil, then the frozen cauliflower rice. Stir occasionally for 4 minutes and add the soy sauce the last minute of cooking time.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6

Ingredients

Ingredients
24 ounce extra-firm tofu well-drained and cut into 1-inch cubes
2 tablespoon avocado oil divided
Aromatics:
2 tablespoon fresh ginger finely chopped
4 clove garlic finely chopped
For the stir fry:
2 stalk green onion sliced into thin rings
1 yellow onion small, sliced lengthwise into strips about ¼ inch thick
1 red bell pepper sliced lengthwise into strips about ¼ inch thick
3 stalk celery cut diagonally into pieces about 1 inch in length
2 tablespoon low-sodium gluten-free soy sauce
For the cauliflower fried rice:
24 ounce frozen riced cauliflower
2 tablespoon avocado oil
1 tablespoon low-sodium gluten-free soy sauce

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Tongs, Top Stove, Wooden Spatula

Reheating/Serving Instructions
Heat in a saute pan over medium high heat about 5 minutes or until heated through.

Nutrition
Calories: 199kcal | Carbohydrates: 13g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 412mg | Potassium: 691mg | Fiber: 4g | Sugar: 5g | Vitamin A: 751IU | Vitamin C: 84mg | Calcium: 83mg | Iron: 2mg

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

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

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

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

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

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

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

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

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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
Rated 0 out of 5
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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Sesame Chicken Noodles
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Sesame Chicken Noodles

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 6 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 Heart Healthy Nut Free
Whole wheat noodles are tossed with chicken and broccoli and a mild spicy Asian sauce.

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

Instructions
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
In a small bowl combine the sauce ingredients. Set aside.
In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
Wipe out the pan and return to medium-high heat. Add a tablespoon of oil and then the sliced chicken. Cook for 5 minutes or until fully cooked. Remove from pan and set aside.
Add remaining avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Add the cooked chicken, the cooked broccoli, green onions, and sesame seeds.
Pour sauce over all the ingredient and saute several more minutes to blend the flavors.

Cook Times

Active Prep15

Hands-On Cook20

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
8 ounce whole wheat spaghetti
Kosher salt for the pasta water
2 tablespoon fresh ginger
2 tablespoon avocado oil divided
12 ounce boneless skinless chicken breast sliced 1/4 inch thick
1 head broccoli cut into florets
3 stalk green onion sliced
1 tablespoon sesame seeds
For the sauce:
3 tablespoon low sodium soy sauce
1 tablespoon sriracha sauce
2 tablespoon sesame oil
1 tablespoon sugar

Cooking Tools Required
Cutting board, Measuring cups and spoons, Non stick saute pan, Sharp Knives, Tongs, Top Stove

Reheating/Serving Instructions
Heat in a saute pan over medium heat or in the microwave on medium power.

Nutrition
Calories: 506kcal | Carbohydrates: 58g | Protein: 32g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1068IU | Vitamin C: 141mg | Calcium: 129mg | Iron: 4mg | Phosphorus: 463mg

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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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Ingredients Scale

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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Korean Spicy Rice Bowl
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
4 servings
Korean Spicy Rice Bowl

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
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.

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Brain Food Dairy Free Diabetes Friendly Heart Healthy
Enjoy the spicy, salty, sweet flavors of Korea with this delicious lean ground beef and whole grain rice bowl.

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Instructions
Cook rice according to package directions.
Heat a skillet over medium heat and add a bit of oil. Add the minced garlic and sauté for about 1 minute. Add the ground beef and cook until browned.
In the same pan, lightly sauté the spinach (about 1-2 minutes). Remove and set aside.
Add a little more oil if necessary and sauté the bell pepper for 2-3 minutes until tender but still crisp; set aside.
Sauté the bean sprouts for 1-2 minutes; set aside.
In individual bowls, add a base of warm cooked brown rice. Arrange the ground beef, spinach, bell peppers, and bean sprouts on top of the rice in sections.
Drizzle each bowl with a bit of the sauce and top with sesame seeds. Mix everything together before eating.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook30

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1.3 cup brown rice cooked according to package directions
1 tablespoon avocado oil
1 pound 90% lean ground beef
4 cup fresh spinach
8 ounce red bell pepper julienned
1 cup bean sprouts
2 clove garlic minced
For the sauce:
1 1/2 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
2 teaspoon chili garlic sauce
1 teaspoon granulated sugar
1 teaspoon sesame seeds
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Pot with lid, Sharp Knives, Top Stove

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

Nutrition
Calories: 530kcal | Carbohydrates: 56g | Protein: 30g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 444mg | Potassium: 888mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4595IU | Vitamin C: 85mg | Calcium: 82mg | Iron: 5mg

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Baked Tilapia with Roasted Veggies and Tilapia Stir-fry
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Baked Tilapia with Roasted Veggies and Tilapia Stir-fry

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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.

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free
With this selection you'll get two different fish dishes with 4 servings each. First, enjoy a delicious baked tilapia infused with Mediterranean flavors served with roasted zucchini, onions, and peppers. And second, enjoy an Asian inspired fish stir-fry, with tender crisp broccoli, bell peppers, and snap peas.

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Instructions
Baked Tilapia
Preheat oven to 400°F. Toss zucchini, bell pepper, and onion with 1 tablespoon of the olive oil, salt, and pepper. Spread evenly on a baking sheet.
Place tilapia fillets on the same sheet. Drizzle with remaining olive oil, lemon juice, garlic, oregano, salt, and pepper.
Bake for 15-18 minutes, until the tilapia is flaky and veggies are tender.
Serve immediately or freeze portions for later use.
Tilapia Stir-fry
Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Baked Tilapia with Roasted Veggies:
1 pound tilapia fillet
2 tablespoon extra virgin olive oil
5 ounce zucchini sliced
8 ounce red bell pepper sliced
6 ounce red onion chopped
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
2 clove garlic minced
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
For the Tilapia Stir-fry:
1 pound tilapia fillet
2 tablespoon avocado oil
9 ounce broccoli florets chopped
8 ounce red bell pepper sliced
4 ounce snap peas
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger minced
2 clove garlic minced
Optional:
1/4 cup fresh cilantro chopped

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

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

Nutrition
Calories: 220kcal | Carbohydrates: 10g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 699mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2203IU | Vitamin C: 116mg | Calcium: 53mg | Iron: 2mg

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Asian-Inspired Tilapia Stir-fry
$0.00 Cooking Fee
Rated 0 out of 5
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4 servings
Asian-Inspired Tilapia Stir-fry

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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.

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Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Postpartum Pregnancy Refined Sugar Free
Enjoy this delicious fish stir-fry with tender crisp vegetables including broccoli, bell peppers, and snap peas.

Asian-Inspired Tilapia Stir-fry quantity

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Instructions
Heat 1 tablespoon avocado oil in a skillet over medium heat. Cook tilapia for 3-4 minutes per side until golden. Remove and set aside.
In the same skillet, add remaining oil, garlic, and ginger. Sauté for 1-2 minutes.
Add broccoli, bell pepper, and snap peas. Stir-fry for 5-7 minutes until vegetables are tender.
Stir in soy sauce and rice vinegar. Add tilapia back in, breaking into bite-sized pieces, and cook for another 2 minutes. Garnish with cilantro if desired.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound tilapia fillet
2 tablespoon avocado oil
9 ounce broccoli florets chopped
8 ounce red bell pepper sliced
4 ounce snap peas
2 tablespoon low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon fresh ginger minced
2 clove garlic minced
Optional:
1/4 cup fresh cilantro chopped

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Top Stove

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

Nutrition
Calories: 227kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 57mg | Sodium: 372mg | Potassium: 762mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2548IU | Vitamin C: 147mg | Calcium: 64mg | Iron: 2mg

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Asian Turkey Lettuce Wraps
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
4 servings
Asian Turkey Lettuce Wraps

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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.

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Dairy Free Diabetes Friendly Egg Free Heart Healthy Lower Carb Refined Sugar Free
These tasty low carb lettuce wraps are full of flavor and extra veggies.

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Instructions
Prepare the Filling:
Heat the sesame oil in a large pan over medium heat.
Add the ground turkey and cook, breaking it apart, until browned and fully cooked (about 6-8 minutes).
Stir in the garlic, ginger, soy sauce, sriracha (if using), and honey. Mix well and cook for another 2-3 minutes, until everything is evenly coated.
Add Vegetables:
Stir in the shredded carrots, chopped red bell pepper, and peas. Cook for an additional 2-3 minutes until vegetables are softened but still crisp.
Prepare Lettuce Wraps:
While the turkey mixture is cooking, carefully separate the lettuce leaves. Rinse and dry them gently to ensure they are easy to wrap around the filling.
Assemble the Wraps:
Spoon the turkey mixture into the center of each lettuce leaf. Garnish with chopped green onions and peanuts (if using) for added texture and flavor.
Serve:
Serve immediately, either on a platter for everyone to build their wraps or pre-assembled as individual servings.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Recipe Serving Size4

Ingredients

Ingredients
1 pound lean ground turkey
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon sriracha sauce optional
1 tablespoon honey
2 clove garlic minced
1 tablespoon fresh ginger grated
1/2 cup carrots shredded
1 cup red bell pepper chopped
1 cup frozen green peas
1/2 head iceberg lettuce or butter lettuce, leaves separated
Optional for garnish:
1/2 cup unsalted roasted peanuts chopped
1/2 cup green onions chopped

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat filling in a saute pan over medium heat or in the microwave on high power.

Nutrition
Calories: 335kcal | Carbohydrates: 19g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 384mg | Potassium: 764mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4276IU | Vitamin C: 68mg | Calcium: 52mg | Iron: 2mg

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Garlic Butter Cashew Chicken
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Garlic Butter Cashew Chicken

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces plus 1 cup cooked rice

Postpartum Pregnancy
This colorful garlic butter cashew chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. It’s saucy, salty, tangy-sweet, and has just the right amount of spice.
https://www.halfbakedharvest.com/cashew-chicken/

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https://www.halfbakedharvest.com/cashew-chicken/

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Instructions
Cook rice according to package directions.
To make the sauce. Combine all ingredients in a glass jar.
In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size4

Ingredients

Ingredients
11/2 cup jasmine rice cooked according to package directions
For the sauce:
1/2 cup hoisin sauce
1/4 cup tamari or soy sauce
1-2 tablespoon pure maple syrup
2 tablespoon apple cider vinegar
1 tablespoon sriracha
1/3 teaspoon freshly ground black pepper
1/3 teaspoon crushed red pepper more or less to taste
For the cashew chicken:
3 tablespoon sesame oil or olive oil
1 1/2 pound ground chicken
1 tablespoon cornstarch or arrowroot starch
1 teaspoon paprika
1 1/2 cup broccoli florets
3 tablespoon salted butter
3-4 clove garlic chopped
1 tablespoon fresh ginger chopped
1 cup cashews
1/3 cup pickled ginger
Garnish:
4 stalk green onion chopped
1 tablespoon sesame seeds

Cooking Tools Required
12-inch nonstick skillet, Cutting board, jar with lid, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Tongs, Wooden Spatula

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

Nutrition
Calories: 830kcal | Carbohydrates: 58g | Protein: 42g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 1648mg | Potassium: 1485mg | Fiber: 5g | Sugar: 16g | Vitamin A: 892IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 5mg

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Sheet Pan Sesame Miso Chicken and Sweet Potatoes
$0.00 Cooking Fee
Rated 0 out of 5
6 servings
Sheet Pan Sesame Miso Chicken and Sweet Potatoes

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Recipe adapted from:
Tieghan Gerard

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Lower Carb
Marinated chicken baked until glazed in a yummy miso sauce. Then sweet potatoes and asparagus are baked together on a sheet pan.
https://www.halfbakedharvest.com/sesame-miso-chicken/

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https://www.halfbakedharvest.com/sesame-miso-chicken/

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Instructions
Preheat the oven to 450° F.
In a square baking dish, mix the sesame oil, miso paste, tamari/soy sauce, ginger, garlic, honey, chili flakes, and green onions. Add the chicken and toss to fully coat. Sprinkle the chicken with sesame seeds. Bake 20 minutes, until cooked through. If desired, you can broil the chicken for 1-2 minutes to help it caramelize on top.
During the same time, rub a baking sheet with oil. Add the sweet potatoes and asparagus. Toss with olive oil, salt, and pepper. Bake 15 minutes, toss and cook another 5 minutes until the potatoes are crisp.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 tablespoon sesame oil
2 tablespoon miso paste red or white
1/4 cup soy sauce
1 tablespoon fresh ginger grated
2 clove garlic chopped
2 teaspoon honey
1/2 teaspoon crushed red pepper
2 tablespoon green onion chopped
2 pound boneless skinless chicken thigh
2 tablespoon sesame seeds
Bake:
2 tablespoon extra virgin olive oil
3 each small sweet potato sliced
1 bunch asparagus ends trimmed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

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

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

Nutrition
Calories: 314kcal | Carbohydrates: 8g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1320mg | Potassium: 779mg | Fiber: 2g | Sugar: 4g | Vitamin A: 759IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg

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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.

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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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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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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

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Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans

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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.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Refined Sugar Free Vegan Vegetarian
With this selection you'll get two great Tofu dishes with 4 servings each. First, enjoy delicious tacos made with traditional Mexican spices and crumbled tofu, and second you'll get a flavorful stir fry that's full of protein and fiber, fresh peppers, corn, and black beans.

Tofu Tacos with Cabbage Slaw and Tofu Stir-Fry with Black Beans quantity

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Tofu Tacos
Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled tofu, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 8-10 minutes until tofu is golden and slightly crispy.
In a mixing bowl, combine shredded cabbage, lime juice, 1 tablespoon avocado oil, salt, and pepper to create a slaw.
Warm the corn tortillas and fill them with the cooked tofu mixture. Top with cabbage slaw and fresh cilantro. Serve immediately.
Tofu Stir-Fry with Black Beans
Heat avocado oil in a skillet over medium heat. Add crumbled tofu and cook until golden, about 5-7 minutes.
Add bell pepper and onion to the skillet and cook for 3-5 minutes until softened. Stir in cumin, chili powder, and salt.
Add black beans and corn (if using). Cook for another 3-4 minutes, stirring occasionally, until heated through. Top with fresh cilantro.
Serve immediately or freeze portions for later.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook0

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Tofu Tacos:
14 ounce extra firm tofu drained and crumbled
2 tablespoon avocado oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
8 each small corn tortillas
1/4 cup cilantro chopped
2 cup green cabbage shredded
1 each lime juiced
3/4 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper
For the MexTofu Stir-Fry with Black Beans:
14 ounce firm tofu drained and crumbled
1 tablespoon avocado oil
1 red bell pepper sliced
1 small onion chopped
15 ounce canned black beans no salt added drained and rinsed
1 teaspoon ground cumin
1 teaspoon chili powder
1 cup frozen corn
1/4 cup fresh cilantro chopped
1/2 teaspoon Kosher salt
1/3 teaspoon freshly ground black pepper

Cooking Tools Required
12-inch nonstick skillet, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

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

Nutrition
Calories: 206kcal | Carbohydrates: 21g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 616mg | Potassium: 419mg | Fiber: 6g | Sugar: 3g | Vitamin A: 773IU | Vitamin C: 32mg | Calcium: 119mg | Iron: 3mg

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Sesame Chicken Noodles and Chicken Caesar Salad
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
8 servings
Sesame Chicken Noodles and Chicken Caesar Salad

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 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 Heart Healthy
With this selection you'll get two great chicken dishes with 4 servings each. First, whole wheat noodles with chicken and broccoli, stir fried in a mildly spicy sesame sauce, and second, a delicious chicken caesar salad tossed with whole wheat croutons for flavorful crunch!

Sesame Chicken Noodles and Chicken Caesar Salad quantity

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Poached Chicken:
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), while you work on the rest of the prep.
Remove chicken from the pot and set aside.
Sesame Chicken Noodles:
Bring a large pot of water to a boil, add salt, then break spaghetti noodles in half and add to the boiling water. Cook according to package directions to al dente.
In a small bowl combine the sauce ingredients. Set aside.
In a large saute pan over high heat add the broccoli florets and 3 tablespoons of water, cover and let steam for a few minutes. Remove from pan and set aside.
Add the avocado oil to the pan set over high heat. Add the fresh ginger and saute 30 seconds, then add the cooked noodles and saute for a few minutes. Dice half the reserved poached chicken add to pan along with the cooked broccoli, green onions, and sesame seeds.
Pour sauce over all the ingredient and saute several more minutes to blend the flavors.
Chicken Caesar Salad:
To make the croutons, Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove it (reserve) and add the bread cubes, toss to evenly coat. Leave on low heat until lightly browned and crisp. Season with salt and pepper.
To make the dressing, add all of the ingredients into a jar with a tight-fitting lid. Finely chop the reserved garlic clove and add to jar. Shake vigorously until blended.
For 1 serving of salad, place a tablespoon of the dressing in a medium bowl. Add 1/4 of the lettuce and 1/4 of the croutons. Toss and plate. Slice or shred the remaining cooked chicken and top with 1/4 of the chicken. Important: Do not toss salad and croutons until ready to serve.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook20

Passive0

Recipe Serving Size8

Ingredients

Ingredients
For the Poached Chicken:
2 pound boneless skinless chicken breast
cold water to cover chicken by at least 1 inch
1 teaspoon Kosher salt
4 clove garlic smashed and peeled
1 each lemon halved and squeezed into poaching liquid
1 teaspoon whole black peppercorns
For the Noodles:
8 ounce whole wheat spaghetti
Kosher salt for the pasta water
2 tablespoon fresh ginger
1 crown broccoli cut into florets
3 stalk green onion sliced
1 tablespoon sesame seeds
and the sauce
3 tablespoon low sodium soy sauce
1 tablespoon sriracha sauce
2 tablespoon sesame oil
1 tablespoon sugar
For the Salad:
1 head romaine lettuce Large head chopped, washed and dried in a salad spinner
and the croutons:
2 slice whole wheat bread cut into 1/2-inch cubes
2 teaspoon extra virgin olive oil
1 clove garlic peeled and smashed
and the dressing:
1 clove garlic put through a press
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
6 tablespoon extra virgin olive oil
1 each lemon juiced
2 tablespoon grated parmesan cheese
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
5-quart saucepot, Cutting board, jar with lid, Measuring cups and spoons, Sharp Knives, Top Stove

Reheating/Serving Instructions
Heat noodles in a saute pan over medium heat or in the microwave on medium power until heated through. Store lettuce and dressing in refrigerator for up to 5 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

Nutrition
Calories: 422kcal | Carbohydrates: 31g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 780mg | Potassium: 769mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6921IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 3mg

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