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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.
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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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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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Vegan Buffalo Tempeh Salad
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Buffalo Tempeh Salad

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Recipe adapted from:
Whitney Bond

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 10 ounces

Dairy Free Egg Free Nut Free Refined Sugar Free Vegan Vegetarian
Your new favorite salad recipe is here! This Vegan Buffalo Tempeh Salad is tossed in both buffalo sauce and avocado ranch dressing for the perfect balance of creaminess and spice!

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

Instructions
In a large bowl, toss the mixed greens with the vegan avocado ranch dressing and ¼ cup buffalo sauce.
Divide between number of servings into bowls.
Heat a large skillet on the stove over high heat. Add the strips of tempeh to the skillet and cook for 3-4 minutes per side, flipping when lightly browned. Move the tempeh strips to a cutting board and cut each strip into 8 pieces. Add to a bowl and toss with the remaining 2 tablespoons buffalo sauce.
Add the buffalo tempeh to the salad bowls.
Add the avocado, onions, radish and bell peppers.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
Toss together:
32 ounce mixed greens
1.25 cup vegan avocado ranch dressing
1.25 cup Frank's buffalo sauce
For the skillet:
40 ounce buffalo tempeh strips
10 tablespoon Frank's buffalo sauce
For the salad:
2.5 each avocado thinly sliced
4.25 ounce red onion thinly sliced
4.25 ounce radish thinly sliced
6 ounce bell pepper diced

Cooking Tools Required
12-inch saute pan, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs

Reheating/Serving Instructions
https://bowlsarethenewplates.com/buffalo-tempeh-salad/

Nutrition
Calories: 454kcal | Carbohydrates: 22g | Protein: 24g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 1693mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1649IU | Vitamin C: 51mg | Calcium: 159mg | Iron: 4mg

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Vegan Walnut Bolognese with Brown Rice Pasta
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Vegan Walnut Bolognese with Brown Rice Pasta

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Recipe adapted from:
Bailey Ruskus

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup sauce and 3 ounce cooked pasta

Egg Free Refined Sugar Free Vegan Vegetarian
This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

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Instructions
Heat oil, add onions & salt, 3-5 minutes
Add celery, carrots 2-3 min
Add garlic 1 min
Add tomato paste, mix well, pinch of s&p
Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
down until almost evaporated
Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
10-15 minutes covered, stirring occasionally
While cooking, blend walnuts to grind
OPTIONAL: use stick blender to smooth out sauce
Add walnuts, cook 3 minutes while stirring
Add basil, red chili flakes, nutritional yeast, s&p to taste.
Top individual servings with dollop of almond ricotta

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 20 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce brown rice tagliatelle pasta cooked according to package directions
2 tablespoon extra virgin olive oil
2 onion peeled, diced
7 clove garlic
5 stalk celery diced
4 carrot medium, diced
5 tablespoon tomato paste
2 1/2 cup red wine
60 ounce canned fire roasted crushed tomatoes (do NOT drain)
2 cup walnuts ground
2 cup fresh basil rough chopped
1 teaspoon crushed red pepper optional
2 teaspoon freshly ground black pepper
2 teaspoon Kosher salt more or less to taste
Garnish:
10 tablespoon nutritional yeast
20 tablespoon vegan almond ricotta

Cooking Tools Required
12-inch skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Nutrition
Calories: 619kcal | Carbohydrates: 71g | Protein: 16g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 4g | Sodium: 957mg | Potassium: 605mg | Fiber: 13g | Sugar: 10g | Vitamin A: 5290IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg

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Meal Prep Chicken, Feta and Olive with Pretzels and Fruit
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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Recipe adapted from:
Empower Fitness

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 10 ounces

Nut Free Soy Free
Customer submitted recipe from Empower Fitness On-Line Coaching.
https://empoweronlinecoaching.com/
https://empoweronlinecoaching.com/

Meal Prep Chicken, Feta and Olive with Pretzels and Fruit quantity

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https://empoweronlinecoaching.com/

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Instructions
Preheat oven to 400 degrees.
Cook your chicken until golden brown (165 degrees). Leave to cool and then shred the chicken into pieces with a fork.
Boil your pasta and then drain.
Add the pasta to a mixing bowl and then add in your shredded chicken, olives, rinsed cherry tomatoes and feta cheese.
Drizzle the olive oil over the pasta along with some salt, pepper and oregano. Mix well so that it’s all combined.
In a separate lunch box, add some pretzels, rinsed blueberries and cut up orange. Enjoy!

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 ounce dry pasta
15 teaspoon extra virgin olive oil
30 piece pitted Kalamata olives
3 1/2 ounce 19% pasteurized feta cheese
70 ounce boneless skinless chicken breast
40 piece cherry tomato
20 pinch dry oregano
2 1/2 cup blueberries
5 1/2 ounce salted pretzel crackers
5 orange

Cooking Tools Required
5-quart saucepot, Colander, Cutting board, Forks, Heavy duty rimmed baking sheet, Measuring cups and spoons, Oven, parchment paper, Tongs, Top Stove

Nutrition
Calories: 516kcal | Carbohydrates: 46g | Protein: 50g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 526mg | Potassium: 1097mg | Fiber: 4g | Sugar: 14g | Vitamin A: 585IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg

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Broccoli, Zucchini, and Avocado Saute
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Broccoli, Zucchini, and Avocado Saute

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 cup

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 Postpartum Pregnancy Refined Sugar Free Soy Free
This customer submitted recipe uses broccoli, zucchini, and avocado sauteed with kalamata olives and dill.

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Instructions
In a large skillet heat olive oil and sauté green onions and garlic until aromatic. Add broccoli and sauté for several minutes.
Add zucchini, dill, olives, lemon juice and zest, sauteing an additional 3 minutes. Add water and cook for 2 more minutes.
Slice avocado into half inch slices, add to the pan along with peas. Stir gently. cook for 1 minute. add salt and pepper and remove from heat.

Cook Times

Active Prep20

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 stalk green onion chopped
4 clove garlic sliced
2 head broccoli cut into small flowers
4 zucchini thinly sliced
1/2 cup fresh dill coarsely chopped
1/2 cup pitted Kalamata olives coarsely chopped
2 lemon juiced and zested
4 tablespoon water
2 avocado ripe but firm
2 cup frozen green peas defrosted
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
4 tablespoon extra virgin olive oil
For garnish:
1/4 cup sliced almonds toasted

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

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

Nutrition
Calories: 229kcal | Carbohydrates: 21g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 508mg | Potassium: 933mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1476IU | Vitamin C: 144mg | Calcium: 108mg | Iron: 2mg

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

Peanut Butter Fat Bomb

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Vegan Buffalo Tempeh Salad

Vegan Buffalo Tempeh Salad

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Toss together:

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Vegan Walnut Bolognese with Brown Rice Pasta

Vegan Walnut Bolognese with Brown Rice Pasta

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Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

Meal Prep Chicken, Feta and Olive with Pretzels and Fruit

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Broccoli, Zucchini, and Avocado Saute

Broccoli, Zucchini, and Avocado Saute

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