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Overnight Oats
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
Up to 10 servings
Overnight Oats

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Recipe adapted from:
Empower Fitness

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Serving Size: 1 cup

Vegetarian
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
Note: this recipe must rest in the fridge overnight.
https://empoweronlinecoaching.com/

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Instructions
Add the oats and protein to a jar or tupperware and mix together. Add just enough almond milk to cover the oats (any extra can be consumed on the side).
Melt the Biscoff spread in the microwave and drizzle over the oat mixture.
In the morning, add the Lotus biscuits and enjoy!

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

Ingredients
13 scoop flavored whey protein powder use your favorite
3 ⅓ cup old fashioned rolled oats
25 teaspoon Lotus Biscoff spread
10 piece Lotus Biscoff biscuit
3 ⅓ cup plain unsweetened almond drink

Cooking Tools Required
Food storage containers, jar with lid, Measuring cups and spoons

Nutrition
Calories: 270kcal | Carbohydrates: 23g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 65mg | Sodium: 168mg | Potassium: 215mg | Fiber: 3g | Sugar: 3g | Vitamin A: 104IU | Calcium: 241mg | Iron: 4mg

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Hungarian Goulash (Beef and Vegetable Stew)
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Hungarian Goulash (Beef and Vegetable Stew)

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Recipe adapted from:
Customer

Rated 0 out of 5

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

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Paleo Refined Sugar Free Whole 30
This customer-submitted beef and vegetable stew is made with spices such as smoked paprika and caraway seeds for authentic Hungarian flavor. This version is lower in carbs than the traditional version.

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Instructions
In a large saucepot (with lid) placed over medium-high heat, brown the beef in the oil. Remove beef and reserve.
Add a bit more oil, then add the peppers, and onion, sauteing for 5 minutes or until the onions are soft.
Add garlic, tomatoes, and all the spices except for the bay leaf. Saute for an additional 5 minutes.
Add the reserved beef (plus any remaining juices), water, and bay leaf. Cover and bring to a boil. Reduce heat to simmer, and cook for at least 2 hours or until beef is fork-tender. Add Add the carrots and potatoes within the last 40 minutes. Add kohlrabi within last 20 minutes of cooking time.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook80

Passive0

Total Time2 hours

Recipe Serving Size10

Ingredients

Ingredients
3 tablespoon avocado oil plus additional as needed
3 pound beef stew meat (chuck) cubed
2 onion medium dice
2 carrot medium dice
2 white potato cut into 1/2 inch chunks
4 tomato coarsely grated
2 green bell pepper medium dice
5 clove garlic crushed
2 bay leaf
2 tablespoon paprika
½ tablespoon smoked paprika
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon caraway seeds
2 bulb kohlrabi medium dice

Cooking Tools Required
5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, plate, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 592mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3420IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 4mg

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Lotus Biscoff® Protein Cheesecake Cup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Lotus Biscoff® Protein Cheesecake Cup

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Recipe adapted from:
Empower Fitness

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Lower Carb Reduced Fat Vegetarian
Customer submitted recipe from Empower Fitness On-Line Coaching. Prepare ahead of time glasses or cups to store the Lotus Biscoff® Protein Cheesecakes.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

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https://empoweronlinecoaching.com/

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Instructions
Crush the biscuits in a resealable bag. Place them at the bottom of a glass(es).
Mix the cream cheese, honey and yoghurt together and then layer it on top of the crushed biscuits.
Rinse the raspberries then add them on top of the yoghurt mixture and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 cup FAGE® Total 0% plain yogurt
20 tablespoon Philadelphia® light cream cheese 11% fat
20 piece Lotus Biscoff® Biscuits
5 teaspoon honey
7 ounce raspberries

Cooking Tools Required
jar with lid, Measuring cups and spoons, Mixing bowls, Mixing spoon

Nutrition
Calories: 142kcal | Carbohydrates: 11g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 144mg | Potassium: 247mg | Fiber: 1g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 1mg

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Pumpkin Chocolate Chip Bread (2 loaves)
$0.00 Cooking Fee
Rated 0 out of 5
20 servings
Pumpkin Chocolate Chip Bread (2 loaves)

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Dairy Free Nut Free Soy Free Vegetarian
This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

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Instructions
Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
Add the pumpkin and water mixing well to incorporate all the ingredients.
In a separate bowl whisk together the dry ingredients.
Fold the dry ingredients into the wet ingredients.
Stir in the chocolate chips if using.
Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 30 minutes

Recipe Serving Size20

Ingredients

Ingredients
Wet ingredients:
3 cup granulated sugar
1 cup avocado oil
4 egg
15 ounce canned pumpkin
2/3 cup water
Dry ingredients:
3 ½ cup all purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clove
1 teaspoon ground allspice
Optional:
10 ounce semi-sweet chocolate chips

Cooking Tools Required
8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Nutrition
Calories: 395kcal | Carbohydrates: 56g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 166mg | Fiber: 2g | Sugar: 36g | Vitamin A: 3365IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This customer submitted recipe for gazpacho contains Roma tomatoes, cucumber, green bell pepper, red onion, and garlic.

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Instructions
Put all ingredients in a food processor and puree/pulse, in batches if necessary, until desired consistency is reached.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound Roma tomato ripe, halved
2 each cucumber small, peeled and seeded
2 each green bell pepper medium, cored
1 each red onion small
2 clove garlic large
6 tablespoon extra virgin olive oil
4 tablespoon sherry vinegar
2 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin

Cooking Tools Required
Cutting board, Food Processor, Ladle, Measuring cups and spoons, Peeler, Sharp Knives

Reheating/Serving Instructions
Serve chilled

Nutrition
Calories: 122kcal | Carbohydrates: 10g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 477mg | Potassium: 539mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1558IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

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Immunity Boosting Chicken Bone Broth
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Immunity Boosting Chicken Bone Broth

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Recipe adapted from:
Customer submitted recipe

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cups

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free Whole 30
One of the healthiest, nutrient dense chicken stocks.
>> Note: This dish requires a crockpot (slow cooker) and will be ready in 12 hours. You will need to store it promptly after cooking is complete. This will be after the chef leaves. <<
Instructions after 12 hours: Strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

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Instructions
Remove meat from bones.
Place the whole chicken carcass in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
After 12 hours, strain the broth though a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool. Once cool, remove the layer of the fat that forms on top and discard or save it for future cooking. Freeze broth until ready to use.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size4

Ingredients

Ingredients
1 whole rotisserie chicken Use a whole chicken carcass, about 2 pounds of bones
1 each carrot peeled and chopped
1 each yellow onion diced
2 stalk celery chopped
3 clove garlic halved
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 cup Italian parsley chopped
6 cup water

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

Nutrition
Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 625mg | Potassium: 148mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 1395IU | Vitamin C: 21mg | Calcium: 44mg | Iron: 1mg

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Middle Eastern Spiced Meatball and Butternut Squash Soup
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Middle Eastern Spiced Meatball and Butternut Squash Soup

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 cups with about 5 small meatballs

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This vegetable soup contains butternut squash and beef meatballs seasoned with turmeric, paprika, nutmeg, and bharat.

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Instructions
Mix together all the meatball ingredients and set aside.
Heat olive oil in a large soup pot over medium heat. Add the onion and sauté until golden, about 3 minutes. Add the spices, sauteing for another minute, then all the remaining ingredients.
While the soup is coming to a boil, form the meatballs.
Drop meatballs into boiling soup. Bring back to a boil, then turn down to a simmer and cook for 20 minutes or until squash is tender and meatballs are cooked through.

Cook Times

Active Prep25

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the meat balls:
2 pound 90% lean ground beef
1 onion grated, drained from liquid
1/4 cup Italian parsley chopped
2 teaspoon ground turmeric
2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon baharat spice blend
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt
For the soup:
2 tablespoon extra virgin olive oil
1 onion chopped
1 teaspoon bharat spice mix
1 teaspoon ras el hanout spice mix, optional
1 teaspoon ground nutmeg
3 stalk celery chopped
2 tomato crushed in a food processor
2 carrot chopped
2 pound butternut squash peeled, seeded, and cubed
1 pound zucchini cubed
10 cup water
2 teaspoon Kosher salt more or less to taste

Cooking Tools Required
5-quart saucepot, Cutting board, Food Processor, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove, Wooden Spatula

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

Nutrition
Calories: 259kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 798mg | Potassium: 921mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12359IU | Vitamin C: 35mg | Calcium: 93mg | Iron: 3mg

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Peanut Butter Fat Bomb
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
15 servings
Peanut Butter Fat Bomb

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 pieces

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 Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
Fat bombs are small treats with great flavor that have a heavy fat content. They are typically made with coconut oil, some sort of nut butter, and a low-carb sweetener. They are a way to ensure you get a healthy dose of fat and are most often used by those on a low-carb/keto diet. This recipe requires ice cube trays or molds. Makes 30 pieces

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Adjust the ingredients measurement scale here by changing this number. 15

Instructions
Melt all ingredients together in a sauce pan on low heat. Divide into 30 portions using ice cube trays or molds. Cool in refrigerator for one hour or until solid.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size15

Ingredients

Ingredients
3/4 cup coconut oil
1/2 cup butter
2 tablespoon all-natural peanut butter
3 tablespoon unsweetened cocoa powder
Optional:
2 tablespoon sugar-free syrup

Cooking Tools Required
icecube tray, Measuring cups and spoons, Pot with lid, Spatula

Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 4mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 95IU | Calcium: 2mg | Iron: 0.1mg

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Overnight Oats

Overnight Oats

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Hungarian Goulash (Beef and Vegetable Stew)

Hungarian Goulash (Beef and Vegetable Stew)

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Lotus Biscoff® Protein Cheesecake Cup

Lotus Biscoff® Protein Cheesecake Cup

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Pumpkin Chocolate Chip Bread (2 loaves)

Pumpkin Chocolate Chip Bread (2 loaves)

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Ingredients

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Dry ingredients:

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Gazpacho

Gazpacho

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Immunity Boosting Chicken Bone Broth

Immunity Boosting Chicken Bone Broth

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Middle Eastern Spiced Meatball and Butternut Squash Soup

Middle Eastern Spiced Meatball and Butternut Squash Soup

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Ingredients

For the meat balls:

For the soup:

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Peanut Butter Fat Bomb

Peanut Butter Fat Bomb

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