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Pressure Cooker Sweet and Sour Brisket
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Up to 10 servings
Pressure Cooker Sweet and Sour Brisket

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Recipe adapted from:
Beth Lee

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Soy Free
A tried and true classic - sweet and sour brisket - updated for the pressure cooker. This dish is perfect for Rosh Hashanah, Hanukkah, or any Jewish holiday or occasion where comfort food is the perfect dish.
https://omgyummy.com/instant-pot-brisket/

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https://omgyummy.com/instant-pot-brisket/

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Instructions
Combine beer, ketchup, and cranberry sauce in a medium bowl and set aside.
Set the instant pot on sauté mode “high” and add the olive oil. Salt and pepper the brisket and brown it on both sides - about three minutes per side. Remove brisket.
Turn sauté down to “normal” and add sliced onions to pan. Brown the onions, stirring frequently for about 3-5 minutes.
Place brisket on onions – layering it as needed, then pour beer mixture over brisket. Close the lid and turn it on to “pressure cook” for 60 minutes.
When 60 minutes is up, let it natural pressure release (NPR) for 10 minutes, then let it quick release for about four minutes or until the silver knob goes down.
At this point, the meat should be almost tender. Remove and slice it across the grain (crucial to cut against the grain or it will be tough to chew even if it is cooked properly)

Notes
Tips for buying brisket
The easiest way to buy a piece of brisket is at a meat counter where they have it pre-trimmed or can trim it for you. Try to buy a piece of fairly even thickness.
There are two cuts - the first cut and second cut. The first cut will be very lean. Most stores carry this cut. The second cut or deckle has much more fat and marbling in it.
If you buy a whole brisket, it will have the deckle and the first cut - the deckle will be on top.
If you buy whole brisket, you will pay less per pound but you will need to trim it. You'll have to cut off some pieces that are similar in thickness so it cooks evenly under pressure. Just count on an extra 20 minutes or so to prepare the meat.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 hour 40 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce dark beer or whichever beer you prefer
1 cup canned whole berry cranberry sauce
1/2 cup ketchup
4-5 pound brisket cut into smaller pieces to fit into pot if needed
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoon extra virgin olive oil
1 onion large, thinly sliced

Cooking Tools Required
Cutting board, Electric Pressure Cooker, Measuring cups and spoons, Sharp Knives, Tongs

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

Nutrition
Calories: 382kcal | Carbohydrates: 17g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 488mg | Potassium: 667mg | Fiber: 1g | Sugar: 12g | Vitamin A: 74IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 4mg

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Asian Inspired Cabbage Salad
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Up to 10 servings
Asian Inspired Cabbage Salad

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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 Lower Carb Refined Sugar Free Vegan Vegetarian
This Asian inspired cabbage salad, with sesame-soy vinaigrette, was submitted by a Foodom customer for their chef to include in their weekly meal prep.

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Instructions
Place green cabbage in a colander and sprinkle with 2/3 of the salt. Mix well and let stand for about 20 minutes to allow excess moisture to drain. Meanwhile whisk together all the dressing ingredients and set aside. Add remaining salad ingredients to a large bowl. Add the green cabbage, once drained, and toss with dressing. Adjust seasonings.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 head green cabbage large, cut into thin strips, 2-3 inches long
1/4 head purple cabbage cut into thin strips, 2-3 inches long
3 stalk green onion sliced
1 carrot large, julienne
2 tablespoon sesame seeds
1 tablespoon black sesame seeds
For the dressing:
6 tablespoon extra virgin olive oil
2 teaspoon sesame oil
4 teaspoon rice vinegar
2 teaspoon soy sauce
1 1/2 teaspoon Kosher salt divided, more or less to taste
Optional:
1 teaspoon pomegranate extract

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Whisk

Nutrition
Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 443mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1378IU | Vitamin C: 46mg | Calcium: 74mg | Iron: 1mg

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Holiday Roasted Green Beans with Walnuts and Pomegranates
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Up to 10 servings
Holiday Roasted Green Beans with Walnuts and Pomegranates

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Recipe adapted from:
Cookie and Kate

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$0.00 Cooking Fee
Serving Size: 5 ounces

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish. Pomegranates and walnuts dress up roasted green beans, making a lovely holiday side dish.

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Instructions
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
Place the prepared green beans and garlic on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
Transfer to a serving dish, add the lemon zest, lemon juice, pomegranates, and walnuts to the green beans. Toss well, then taste and adjust seasoning if necessary.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green bean stem ends trimmed
3 tablespoon extra virgin olive oil
4 clove garlic peeled and sliced into quarters
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 ounce walnuts unsalted, roasted, and chopped
4 ounce pomegranate seeds
1 teaspoon lemon zest from one lemon
2 teaspoon fresh lemon juice from one lemon

Cooking Tools Required
Baking sheet, Colander, Cutting board, Grater, Kitchen Shears, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Nutrition
Calories: 147kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 359mg | Fiber: 5g | Sugar: 6g | Vitamin A: 941IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 2mg

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Quinoa Crackers
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Up to 10 servings
Quinoa Crackers

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Recipe adapted from:
Customer

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 3 small crackers

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
These tasty home-baked crackers contain quinoa, chia seeds, sesame seeds, flax seeds and oat. A great alternative to store bought.

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Instructions
Preheat oven to 300 degrees.
Crush almonds in food processor in short pulses.
Add remaining ingredients and process to get a homogenous mixture. If mixture is too thick, add a teaspoon of water at a time until a firm dough is achieved.
Using a rolling pin, roll dough between two pieces of parchment paper to 1/16 inch thick, or cracker thickness. Remove top sheet of parchment paper, then trasfer to a heavy duty baking sheet. Score if desired.
Bake for 30 minutes. Allow to cool, then break into pieces.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon chia seeds soaked in water for 15 minutes
½ cup quinoa soaked in water for 15 minutes
½ cup almonds
½ cup quick cooking oats
½ cup sesame seeds
¼ cup flax seed
¼ cup raw tahini
2 tablespoon water
2 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Food Processor, Heavy duty rimmed baking sheet, Measuring cups and spoons, parchment paper, Rolling Pin, Spatula

Nutrition
Calories: 189kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 236mg | Potassium: 194mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg

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Coconut Chive Flatbread
$0.00 Cooking Fee
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Up to 10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 flatbread

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.
www.kaiafitfolsom.com

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Instructions
In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
Cut the dough into the according number of recipe servings. Roll into balls.
Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

Notes
Leftovers
Stack between layers of parchment paper and refrigerate in an airtight container or storage
bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
results.
Serving Size
One serving is equal to one 8-inch flatbread.
More Flavor
Add your choice of herbs or spices to the flour before mixing.
Serve it With
Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/4 cup coconut flour
5 1/2 tablespoon psyllium husk powder
1/2 cup dried chive
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
2 1/2 tablespoon extra virgin olive oil
2 1/2 cup warm water
For greasing the pan:
2 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

Reheating/Serving Instructions
Heat in a hot pan set over medium heat, or in the microwave until warm.

Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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French Onion Soup with Beaujolais
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
French Onion Soup with Beaujolais

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Recipe adapted from:
Amy

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1 1/2 cups

Egg Free Soy Free Vegetarian
This French onion soup is made with Beaujolais red wine and 2 kinds of broth, then topped with three kinds of cheese.
https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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https://bellyfull.net/french-onion-soup/#wprm-recipe-container-40159

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Instructions
In a large pot over medium-high heat, melt the butter. Add in the onions and sauté, stirring often, until softened, about 10 minutes.
Reduce heat to medium, stir in the salt and sugar; cook for another 35 minutes, stirring occasionally (every 5 minutes or so), until onions are caramelized and almost syrupy.
Add in the garlic and cook until fragrant, about 1 minute.
Pour in the red wine to deglaze the pot, scraping up any brown bits on the bottom and sides.
Add in the beef broth, chicken broth, Worcestershire sauce, thyme, and bay leaf.
Gently simmer over medium/medium-low heat for about 20 minutes, stirring occasionally.
Remove and discard the herbs.
Mix in vinegar and taste. Season with additional salt and pepper, if necessary.
Reduce heat to low, cover to keep hot while you prepare the bread.
Preheat oven broiler, with rack 6 inches from the heat source. Arrange bread slices on a baking sheet and brush both sides with the olive oil. Broil 2-3 minutes, flipping once, until well toasted on both sides. (NOTE: keep an eye on the bread the entire time to ensure it doesn't burn. Every oven is different.) Remove from heat; leave broiler on.
Arrange oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, and sprinkle with the Swiss, Mozzarella, and Parmesan cheeses.
Broil until bubbly and golden brown. As it softens, the cheese will fall over the sides of the crock and form a wonderful crusty seal.

Cook Times

Active Prep20

Hands-On Cook20

Hands-Off Cook55

Passive0

Total Time1 hour 35 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 tablespoon European style unsalted butter
10 yellow onion large, thinly sliced
2 teaspoon Kosher salt
2 teaspoon granulated sugar
4 clove garlic minced
1 cup Beaujolais red wine
64 ounce low-sodium beef broth
48 ounce low-sodium chicken broth
2 tablespoon Worcestershire sauce
4 sprig fresh thyme
1 bay leaf
1 tablespoon balsamic vinegar
1/2 teaspoon Kosher salt
pinch freshly ground black pepper
1 loaf French bread sliced 1-inch thick, 1 slice per serving
4 tablespoon extra-virgin olive oil
3 cup Gruyere cheese shredded and at room temperature
1/2 cup shredded mozzarella cheese at room temperature
4 tablespoon finely grated Parmesan cheese at room temperature, finely grated

Cooking Tools Required
5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Oven, Sharp Knives, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in the oven at 350 degress for 25 minutes.

Nutrition
Calories: 497kcal | Carbohydrates: 36g | Protein: 22g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1374mg | Potassium: 786mg | Fiber: 3g | Sugar: 8g | Vitamin A: 627IU | Vitamin C: 10mg | Calcium: 405mg | Iron: 3mg

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Vegan Picadillo
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Vegan Picadillo

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Recipe adapted from:
KaiaFit

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)

Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan Vegetarian
A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!
www.kaiafitfolsom.com

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www.kaiafitfolsom.com

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Instructions
Cook rice according to package directions if using.
Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
Serve with optional rice and garnish with cilantro.

Notes
Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
Nutrition information is a rough estimate calculated without optional ingredients.

Cook Times

Active Prep25

Hands-On Cook17

Hands-Off Cook10

Passive0

Total Time52 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
4 tablespoon extra virgin olive oil
4 cup yellow onion diced
1 red bell pepper medium, finely chopped
3 cup fresh shiitake mushroom roughly chopped
3 tablespoon garlic minced, about 4 cloves
2 tablespoon coconut aminos
60 ounce canned brown lentil 15 oz, drained and rinsed
2 teaspoon dried oregano
1 teaspoon ground cumin
2 pinch cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
16 ounce canned tomato sauce
1 1/2 cup water
1 cup pimento-stuffed green olive roughly chopped
1/2 cup raisins roughly chopped
For Serving (optional)
1 bunch fresh cilantro chopped
2 1/2 cup long grain white rice or brown rice

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula

Reheating/Serving Instructions
Heat in the microwave or on the stovetop until heated through.

Nutrition
Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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Crispy Ground Tofu on Rice
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Up to 10 servings
Crispy Ground Tofu on Rice

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

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Instructions
Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
Meanwhile, cook the rice according to package directions.
Divide the rice onto plates and top with the tofu mixture. Enjoy!

Notes
Leftovers
Store in an airtight container in the fridge for up to three days.
Serving Size
One serving is about 1 1/3 cup rice and tofu.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon tamari sauce
5 tablespoon avocado oil
4 teaspoon rice vinegar
2 1/2 teaspoon garlic powder
2 1/2 teaspoon smoked paprika
2 1/2 teaspoon chili powder
5 tablespoon nutritional yeast
30 ounce extra firm tofu pressed and crumbled
2 1/2 cup jasmine rice cooked according to package directions

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Whisk

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

Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Bombay Slider
$0.00 Cooking Fee
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Up to 10 servings
Bombay Slider

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Recipe adapted from:
Valli Little

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slider

Nut Free
Sliders or mini burgers are popping up on restaurant menus everywhere. This version is made with ground chicken and traditional Indian spices. They’re also a fun idea when you’re entertaining at home, especially at a cocktail party or summer barbecue.
https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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https://www.taste.com.au/recipes/bombay-sliders/983f59f2-fd25-472a-a4f8-b9bbc2944445

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Instructions
Place the ground chicken, coriander, green onion, cumin, chili, ginger, 1/3 of the mayonnaise and 3/4 of the curry powder in a bowl. Mix well to combine and season, then shape into 10 small patties. Chill for 30 minutes to firm up.
Place the tomato sauce, yogurt, garlic and remaining curry powder and mayonnaise in a bowl. Season, then stir to combine. Set aside.
Heat the oil in a large frypan over medium-high heat. In batches, cook patties for 2-3 minutes each side or until golden and cooked through.
To serve, spread the base of each bun with some mango chutney, then top with the chicken patties, curry mayonnaise, extra coriander and micro salad leaves, if desired. Sandwich with the bun tops and secure with toothpicks or small skewers.

Notes
You can order small brioche or mini burger buns from your baker.

Cook Times

Active Prep25

Hands-On Cook10

Hands-Off Cook0

Passive20

Total Time55 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound ground chicken
¼ cup fresh cilantro chopped
¼ cup green onion finely chopped
1 teaspoon ground cumin
1 dry red chili small, seeds removed, chopped
1-inch piece fresh ginger peeled and grated
¾ cup mayonnaise
2 tablespoon curry powder mild
1 tablespoon ketchup
1 tablespoon plain Greek yogurt
1 clove garlic crushed
2 tablespoon extra virgin olive oil
10 small brioche or mini burger bun split, toasted
For serving:
mango chutney to serve
1 cup Hamama microgreens optional, to serve

Cooking Tools Required
Cast iron pan, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Refrigerator, Sharp Knives, Skewer, Spatula

Reheating/Serving Instructions
Heat the patties and the buns together in the microwave on medium power until heated through.

Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 150mg | Potassium: 293mg | Fiber: 1g | Sugar: 1g | Vitamin A: 128IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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Pressure Cooker Sweet and Sour Brisket

Pressure Cooker Sweet and Sour Brisket

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Asian Inspired Cabbage Salad

Asian Inspired Cabbage Salad

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Ingredients

For the dressing:

Optional:

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Holiday Roasted Green Beans with Walnuts and Pomegranates

Holiday Roasted Green Beans with Walnuts and Pomegranates

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Quinoa Crackers

Quinoa Crackers

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Nutrition

Coconut Chive Flatbread

Coconut Chive Flatbread

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Nutrition

French Onion Soup with Beaujolais

French Onion Soup with Beaujolais

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Nutrition

Vegan Picadillo

Vegan Picadillo

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Nutrition

Crispy Ground Tofu on Rice

Crispy Ground Tofu on Rice