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Starting with a $125 minimum cooking fee for labor plus the cost

Starting with a $125 minimum cooking fee for labor plus the cost of groceries, you can now book a week's worth of wholesome meals for the family at a fantastic value. These chefs are pros and can cook anything on the menu!

Add quick side dishes that your chef can make while your main

Add quick side dishes that your chef can make while your main meal gets prepared to get the most value for your money at little or no extra labor fee! Meet the chefs.

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Chinese Fried Rice
$0.00 Cooking FeeRated 4.7 out of 5 based on 19 reviews.
Rated 4.72 out of 5
6 servings
Chinese Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 4.7 out of 5 based on 90 customer ratings
(19 customer reviews)

$0.00 Cooking FeeRated 4.7 out of 5 based on 19 reviews.
Serving Size: about 2/3 cup

Gluten Free Nut Free Postpartum Refined Sugar Free Vegetarian
This simple recipe uses diced frozen vegetables for quick results, but you can easily use leftovers from your fridge.

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Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over high heat.
When pan is hot add oil then the eggs, chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add green onions, peas and carrots, tossing to thoroughly combine.
Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
Add pepper; taste and correct seasonings.
Remove from heat and add sesame oil to finish.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
1 tablespoon avocado oil or favorite high heat oil
2 egg lightly beaten
2 cup long grain white rice cooked according to package directions
1 tablespoon soy sauce more or less to taste
1/4 teaspoon freshly ground black pepper
1 teaspoon sesame oil
1/4 cup green onion thinly sliced
1/2 cup frozen peas and carrots

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok

Reheating/Serving Instructions
Heat in microwave, covered, on full power.

Nutrition
Calories: 282kcal | Carbohydrates: 51g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 201mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1229IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

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Primavera Egg Muffins
$0.00 Cooking FeeRated 4.2 out of 5 based on 16 reviews.
Rated 4.20 out of 5
FSA/HSA eligible
12 servings
Primavera Egg Muffins

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.3 out of 5 based on 68 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 16 reviews.
Serving Size: 1 muffin

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 Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These delicious egg "muffins" with spinach, make for a quick and nutritious meal when you're short on time!

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375° F.
Place 1 tablespoon of the avocado oil in a medium saute pan over medium heat. When hot add the onions and sauté until translucent, about 4 minutes.
In a large mixing bowl mix together all the ingredients including the sauteed onions.
Using a paper towel spread remaining avocado oil in muffin pan cups. Pour mixture evenly into muffin pan and bake for 20 minutes.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 tablespoon avocado oil divided
1 small red onion chopped
9 egg large organic, beaten
10 ounce frozen spinach defrosted and squeezed of excess liquid
1 tomato chopped
1 teaspoon baking powder
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper freshly ground
2 tablespoon water

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
Heat in microwave on medium power about 30 seconds, more or less until warm.

Nutrition
Calories: 80kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 294mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3034IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 1mg

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Flourless Vegan Morning Glory Muffins
$0.00 Cooking FeeRated 4.6 out of 5 based on 6 reviews.
Rated 4.60 out of 5
12 servings
Flourless Vegan Morning Glory Muffins

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Recipe adapted from:
Amanda

Rated 4.7 out of 5 based on 28 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 4.6 out of 5 based on 6 reviews.
Serving Size: 1 muffin

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
A flourless vegan morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, oil-free, and so delicious. This is a perfect solution for a quick breakfast or snack, packed with nutrients! Based on Amanda's recipe from Running with Spoons blog.
https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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Adjust the ingredients measurement scale here by changing this number. 12

Instructions
Preheat oven to 375F and prepare a muffin pan with paper baking cups in the cavities. Set aside.
Mix 1 tbs of flax meal with 3 tbs water and let sit for 5 minutes. Add almond butter, banana, flax meal, maple syrup, oat flour, ground flaxseed, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana before combining all the ingredients in a bowl and mixing well
Fold in carrots, apple, raisins, and walnuts and mix by hand.
Pour batter into the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
12 muffin tin liners
1 tablespoon flax seeds meal
3 tablespoon water
1/4 cup almond butter
1 medium banana ripe
1 tablespoon flax seeds meal
1/4 cup pure maple syrup
1/2 cup gluten-free rolled oats
2 tablespoon flax seeds meal
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Fold In:
1 cup carrot about 2 large, peeled and grated (115 g)
1 apple peeled, cored, and grated (115 g)
1/3 cup raisins
1/3 cup walnuts

Cooking Tools Required
Cutting board, Food Processor, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

Reheating/Serving Instructions
Store in an air-tight container for up to a week.

Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 221mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1798IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg

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Benihana® Style Fried Rice
$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Rated 4.50 out of 5
6 servings
Benihana® Style Fried Rice

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Recipe adapted from:
Mayumi Tavalero

Rated 4.3 out of 5 based on 13 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 3 reviews.
Serving Size: 2/3 cup

Dairy Free Gluten Free Nut Free Refined Sugar Free Vegetarian
SERVES 6

Benihana® Style Fried Rice quantity

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Cook rice according to package directions.
When rice is finished cooking, heat a large saute pan or wok over medium-high heat and add the avocado oil. When hot, add the eggs, breaking up and chopping with a spatula.
Add the cooked rice, sliced mushrooms, green onions, and sesame seeds if using.
Mix, breaking up the rice as needed. Add the soy sauce and continue to mix until rice is uniform in color, about 5 minutes. Adjust seasoning as needed.
Add the butter and mix again, then allow rice to sit and crisp up a bit. Mix one last time and serve.

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup medium grain white rice cooked according to package directions
2 teaspoon avocado oil
2 each egg
4 each white mushroom thinly sliced
¼ cup green onion thinly sliced
1 tablespoon soy sauce
2 tablespoon butter
Optional:
2 teaspoon sesame seeds

Cooking Tools Required
12-inch saute pan, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Saucepan with lid, Sharp Knives, Top Stove, Wok, Wooden Spatula

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

Nutrition
Calories: 303kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 223mg | Potassium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

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Clean Diet Spinach Onion Quiche with Sweet Potato Crust
$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Rated 4.67 out of 5
8 servings
Clean Diet Spinach Onion Quiche with Sweet Potato Crust

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Recipe adapted from:
Karin Adoni Ben-David

Rated 4.8 out of 5 based on 19 customer ratings

$0.00 Cooking FeeRated 4.7 out of 5 based on 4 reviews.
Serving Size: 1/8 pie

Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lovely quiche combines spinach, mushrooms, and onions for a delicious main dish (serve with a side salad) or side dish.

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

Instructions
Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
Stir in the chopped spinach until it wilts, then remove from heat.
In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time1 hour

Recipe Serving Size8

Ingredients

Ingredients
For the Crust:
1 each sweet potato large, peeled and thinly sliced
1 tablespoon avocado oil for roasting sweet potato crust
1/2 teaspoon sea salt fine grain
For the Filling:
8 ounce spinach chopped
1 cup white mushroom sliced
1 each onion small thinly sliced
3 clove garlic finely chopped
1/2 teaspoon sea salt fine grain
6 each egg
1/4 cup canned lite coconut milk
2 tablespoon nutritional yeast
1 tablespoon feta cheese for topping, optional

Cooking Tools Required
9 inch Pie Dish

Reheating/Serving Instructions
Heat in a 350 degree oven or microwave on medium power until heated through.

Nutrition
Calories: 121kcal | Carbohydrates: 10g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 125mg | Sodium: 406mg | Potassium: 401mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6854IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 2mg

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Banana Bread
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
8 servings
Banana Bread

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 10 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 1/8 slice

Gluten Free Nut Free Soy Free Vegetarian
This delicious banana bread uses Greek yogurt for added taste and moistness. Use GF flour for gluten-free, and add optional chopped walnuts if desired. Makes a great snack, quick breakfast, or sweet treat!

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

Instructions
Place oven rack to middle position; pre-heat oven to 350 degrees. Oil a 8-9 by 5 inch loaf pan then dust with flour, tapping out excess OR line with parchment paper.
In a large bowl whisk together the dry ingredients and set aside.
In another bowl mash the bananas, then mix with the remaining wet ingredients. Add walnuts if using.
Lightly fold the banana mixture into the dry ingredients. Scrape batter into prepared loaf pan.
Bake until the loaf is medium brown and a wooden skewer inserted into the center comes out clean, about 50-55 minutes.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
Dry ingredients:
2 cup all-purpose flour
½ cup granulated sugar if bananas are not very ripe, add additional 2-4 tablespoons
1 teaspoon baking soda
½ teaspoon Kosher salt
Wet ingredients:
3 ripe banana mashed
¼ cup plain Greek yogurt
2 egg large, lightly beaten
6 tablespoon unsalted butter melted and cooled
1 teaspoon pure vanilla extract
Optional:
1 cup walnuts chopped

Cooking Tools Required
8x5 inch Loaf Pan, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Potato Masher, Sharp Knives, Spatula

Nutrition
Calories: 354kcal | Carbohydrates: 39g | Protein: 8g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 302mg | Potassium: 125mg | Fiber: 2g | Sugar: 13g | Vitamin A: 325IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

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Low-Carb Zucchini Lasagna Roll-Ups
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
6 servings
Low-Carb Zucchini Lasagna Roll-Ups

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Recipe adapted from:
Gimme Delicious

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
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 Gluten Free Keto Lower Carb Nut Free Refined Sugar Free Soy Free Vegetarian
Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.
https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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https://gimmedelicious.com/vegetarian-zucchini-lasagna-roll-ups/

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size6

Ingredients

Ingredients
4 each zucchini large
15 ounce ricotta cheese
1/4 cup Parmesan cheese grated
1 1/2 cup mozzarella cheese shredded, divided
1 each egg large
2 cup marinara sauce
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1 tablespoon extra virgin olive oil

Cooking Tools Required
9x13 inch glass baking dish

Reheating/Serving Instructions
Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

Nutrition
Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1097mg | Potassium: 694mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 375mg | Iron: 2mg

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Sweet Potato Un-Fried French Fries
$0.00 Cooking Fee
Rated 0 out of 5
4 servings
Sweet Potato Un-Fried French Fries

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 sweet potato

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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

Instructions
Preheat oven to 375° F. Peel yams and cut them into strips.
Line the baking tray with parchment paper. Drizzle coconut oil, salt, pepper, and seasoning on top. Mix the strips around in the coconut oil and seasonings.
Bake for thirty minutes, flipping the fries halfway through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size4

Ingredients

Ingredients
2 Garnet yam large
2 tablespoon coconut oil melted, (microwave for 15-20 sec.)
1 pinch Kosher salt add more to taste
1 pinch freshly ground black pepper add more to taste
smoked paprika (or your favorite seasoning –cinnamon works well, too), add more to taste.

Cooking Tools Required
Cutting board, Heavy duty rimmed baking sheet, parchment paper, Sharp Knives

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

Nutrition
Calories: 247kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 248mg | Potassium: 1374mg | Fiber: 7g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 29mg | Calcium: 29mg | Iron: 1mg

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Creamy Baked Mac and Cheese
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Creamy Baked Mac and Cheese

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Recipe adapted from:
The Chunky Chef

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 5 ounce

Egg Free Nut Free Refined Sugar Free Vegetarian
A family favorite dish, loved by both children and adults! A combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, makes it the ultimate cheesy comfort food. Enjoy it in a casual weekday dinner or wow your guests at a party or a holiday meal.

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Ingredients Scale

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

Instructions
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, grate cheeses and tosses together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. The mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned-out condensed soup.
Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese. In a small bowl combine the bread crumbs and the melted butter. Sprinkle over cheese. Bake for 15 minutes, until the cheese is bubbly and the top is lightly golden brown.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time45 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
1 pound elbow pasta
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 cup whole milk
2 1/2 cup half and half
4 cup cheddar cheese measured after grating
2 cup Gruyere cheese measured after grating
1/2 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoon butter

Cooking Tools Required
Grater, Pyrex baking dish, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Heat in microwave on medium power, stirring halfway through heating time or bake in 350 degree oven for 20 minutes.

Nutrition
Calories: 709kcal | Carbohydrates: 48g | Protein: 30g | Fat: 44g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 827mg | Potassium: 318mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 723mg | Iron: 2mg

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Lighter Italian Eggplant Parmesan
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
8 servings
Lighter Italian Eggplant Parmesan

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Recipe adapted from:
Cookie and Kate

Rated 5 out of 5 based on 20 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.

Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This Italian-style eggplant Parmesan recipe is lighter than most—it’s made with roasted eggplant slices (not fried) and no breading at all. It’s gluten-free, too! This dish yields one 9-inch square eggplant Parm, about 8 servings.

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Instructions
To Roast the Eggplant
Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven. Line two large rimmed, baking sheets with parchment paper for easy cleanup.
Slice off both rounded ends on one eggplant, then stand it up on its widest flat side. Slice through the eggplant vertically to make long, even slabs ¼- to ½-inch-thick. Discard both of the sides that are covered in eggplant skin. Repeat with the other eggplant(s).
Brush both sides of the eggplant slabs lightly with olive oil (you’ll likely need about ¼ cup oil). Arrange them in a single layer on the prepared baking sheets. Sprinkle the top sides with a few dashes of salt and pepper. Roast until golden and tender, about 22 to 27 minutes—halfway through baking, rotate the pans 180 degrees and swap their positions (move pan on lower rack to upper rack, and vice versa). The pan on the lower rack might need a few extra minutes in the oven to turn golden. Set aside.
Make the Tomato Sauce
Meanwhile, to make the tomato sauce: In a medium saucepan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring occasionally, until the onion is very tender and translucent, about 4 to 7 minutes.
Add the garlic and tomato paste. Cook, while stirring, about 1 minute. Add the crushed tomatoes, stir to combine, and bring the mixture to a simmer. Once simmering, reduce the heat to medium-low and simmer until the sauce has thickened nicely, about 15 minutes. Remove the pot from the heat and stir in the chopped basil, vinegar, salt and red pepper flakes. Taste, and add more salt if necessary (I usually add another ¼ teaspoon).
Assemble
When you’re ready to assemble, spread about ¾ cup of the sauce in the bottom of a 9” square baker. Arrange about one-third of the eggplant slices over the sauce, overlapping slightly (cut them to fit, if necessary). Spoon another ¾ cup of the sauce over the eggplant and sprinkle with ¼ cup mozzarella cheese.
Arrange about half of the remaining eggplant slices evenly on top. Spread another ¾ cup sauce on top and sprinkle with ¼ cup mozzarella cheese. Layer the remaining eggplant slices on top and top with ¾ cup sauce (you might have a little left over) and the remaining mozzarella cheese. Evenly sprinkle the Parmesan on top.
Bake on the lower rack at 425 degrees Fahrenheit, uncovered, until the sauce bubbles and the top is golden, about 20 to 25 minutes. Let it cool for at least 15 minutes to give it time to set, then chop and sprinkle additional basil on top. Slice with a sharp knife and serve.
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook35

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size8

Ingredients

Ingredients
3 pounds eggplant about 3 smallish or 2 medium
6 tablespoon extra-virgin olive oil divided
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 yellow onion medium, finely chopped
2 clove garlic pressed or minced
2 ounce tomato paste
28 ounce canned crushed tomatoes preferably the fire-roasted variety*
¼ cup fresh basil roughly chopped, plus additional basil for garnish
1 teaspoon balsamic vinegar
Pinch crushed red pepper
6 ounce part-skim mozzarella cheese freshly grated, 1 ½ cups, packed
2 ounce Parmesan cheese about 1 cup, freshly grated

Cooking Tools Required
Baking Pan, Baking sheet, Measuring cups and spoons, Mixing bowls, Saucepan

Reheating/Serving Instructions
Leftovers keep well, covered and refrigerated, for about 4 days. Reheat before serving.

Nutrition
Calories: 262kcal | Carbohydrates: 21g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 582mg | Potassium: 803mg | Fiber: 8g | Sugar: 12g | Vitamin A: 558IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 2mg

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Clean Diet Strawberry Muffins
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
12 servings
Clean Diet Strawberry Muffins

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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: 1 muffin

Dairy Free Gluten Free Paleo Refined Sugar Free Soy Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain-free muffins make a great quick breakfast, snack, or even dessert!

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Instructions
Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 325° F. and grease or line a muffin tin (or use silicone baking cups).
Combine and mix dry ingredients in a large bowl. Combine and mix wet ingredients in a medium bowl. Stir wet ingredients into dry ingredients and gently fold in strawberries.
Use a large ice cream or cookie scoop to fill muffin cups 3 ⁄4 full.
Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.

Notes
Here are a few tips to baking with almond flour from https://www.goodforyouglutenfree.com/almond-flour-in-place-of-flour/:
(1) Measure well
Do not pack almond flour when measuring it. It should fit loosely in your measuring cup. Too much almond flour can make your baked goods too dense. I simply scoop almond flour from my bag or jar and then use a butter knife to sweep the excess off of the top. If measuring almond flour by weight, 1 cup of blanched almond flour weighs 4 ounces.
(2) Use less flour
If you’re converting a wheat flour or gluten-free flour recipe to an almond flour recipe, you’ll need less almond flour for every cup of regular flour.
King Arthur Baking offers the following guidelines to baking with almond flour:

For yeast baking (think bread, rolls, pizza), add up to 1/3 cup almond flour per cup of wheat or gluten-free flour.

For non-yeast baking (think cookies, scones, cake, biscuits, muffins), use 1/4 (25 percent) less almond flour. For example, if a recipe calls for 1 cup of flour, use 3/4 cup of almond flour.

(3) Add a binder
When baking with almond flour, you’ll need some sort of binder — xanthan gum, guar gum or psyllium husk — to add structure to your baked goods. These binders are used in gluten-free flour blends to help “bind” the flours together when no gluten (the “glue” of a baked good) is present.
(4) Lower cooking time and temperature
Baked goods using almond flour tend to bake faster. If you’re trying to convert a wheat flour recipe with almond flour, lower the temperature by 25º and cook for one-fourth less time (keep an eye on your baked goods to ensure they don’t burn).
(5) Cool in the pan
Almond flour baked goods are more moist and can fall apart more easily after baking. Allow almond flour baked goods to cool completely on a baking sheet or pan before removing them. This will ensure they firm up as they cool and will be more likely to hold their structure.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size12 people

Ingredients

Ingredients
1 tablespoon coconut oil for greasing the muffin tin
Dry ingredients:
2 cup almond flour super fine
½ teaspoon baking soda
1/8 teaspoon Kosher salt
Wet ingredients:
3 egg large
1/4 cup honey
1 tablespoon coconut oil melted
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Fold in:
1 cup strawberry chopped, you can substitute the strawberries to any fruit of your choice

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Standard muffin pan

Reheating/Serving Instructions
Can be left at room temperature for up to 3 days, then stored tightly wrapped in the refrigerator.

Nutrition
Calories: 168kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 86mg | Potassium: 39mg | Fiber: 2g | Sugar: 7g | Vitamin A: 61IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg

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Lemon Bars
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Lemon Bars

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

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

Sweet and tangy lemon curd. Baked on top of a buttery shortbread crust.

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Instructions
For crust:
Preheat oven to 350 F
Line a 9x9 inch pan with parchment paper
Mix the flour, powdered sugar, and salt together
Cut the butter into the mix until crumbly and then press into bottom of pan
Bake for 15-18 minutes until lightly golden brown
For filling:
Whisk all the filling ingredients together until combined
Pour over cooked crust and place back in oven for 17-20 minutes until filling is set
Cool completely
Dust with powdered sugar, cut into squares

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook32

Passive0

Total Time42 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the crust:
10 tablespoon butter room temperature
1 ¼ cup all-purpose flour
½ cup powdered sugar
¼ teaspoon Kosher salt
For the filling:
3 egg large
1 cup granulated sugar
3 tablespoon all-purpose flour
1 tablespoon lemon zest
⅓ cup fresh lemon juice
½ teaspoon baking powder
For finishing:
2 tablespoon powdered sugar

Cooking Tools Required
Baking Pan, Cooling Rack, Food storage containers, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Refrigerator, Whisk

Reheating/Serving Instructions
Enjoy up to 3 days. Do not recommend reheating.

Nutrition
Calories: 289kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 43mg | Fiber: 1g | Sugar: 26g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

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Oat Flour Morning Glory Muffins
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Oat Flour Morning Glory Muffins

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Recipe adapted from:
Amanda

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 muffin

Dairy Free Gluten Free Refined Sugar Free Soy Free Vegetarian
An oat flour morning glory muffin that’s gluten-free, refined sugar-free, dairy-free, and so delicious. This is a perfect solution for a quick breakfast or a healthy snack, packed nutrients!
https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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https://www.runningwithspoons.com/flourless-morning-glory-muffins/

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Instructions
Preheat oven to 375F and prepare a muffin pan by spraying 10-12 cavities with cooking spray or placing paper baking cups in the cavities. Set aside.
Add almond butter, banana, egg, honey, oat flour, flaxmeal, vanilla extract, baking soda, ground cinnamon, and ground ginger to a high-speed blender and blend on high until the batter is smooth and creamy. If you do not have a high-speed blender, you can mix all the ingredients by hand. Simply mash the banana before combining all the ingredients in a bowl and mixing well.
Fold in carrots, apple, raisins, and walnuts and mix by hand.
Pour batter into the prepared muffin pan, filling each cavity until it is about ¾ full. Bake for 15 minutes, or until the tops of the muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in the pan for ~10 minutes before removing.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/4 cup almond butter or other nut butter of choice, or soy nut butter for a nut-free option
1/2 cup medium banana ripe
1 egg large
1/3 cup honey
1/2 cup oat flour
2 tablespoon flax seeds meal
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Fold In:
1 cup carrot about 2 large, peeled and grated
1/2 cup apple medium, peeled, cored, and grated
1/3 cup raisins
1/3 cup walnuts
12 muffin tin liners

Cooking Tools Required
Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives

Reheating/Serving Instructions
Store in an air-tight container for up to a week.

Nutrition
Calories: 140kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 107mg | Potassium: 189mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1810IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

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Lemon Blueberry Cottage Cheese Protein Muffins
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Lemon Blueberry Cottage Cheese Protein Muffins

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

Soy Free Vegetarian
These mostly traditional blueberry muffins get an extra does of protein via the addition of cottage cheese and protein powder.
http://macrosinc.net

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http://macrosinc.net

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Instructions
Preheat oven to 350
Spray muffin pans for 24 muffins, or line with muffins liners.
In large mixing bowl mix flour, protein powder, baking powder, salt, baking soda and nutmeg and set aside
In a second large bowl mix butter and sugar for 2 minutes until smooth
Mix eggs in to the second bowl until smooth
Mix cottage cheese, almond milk, and lemon juice in to the second bowl
Prr the wet ingredients from the second bowl over the dry mixed ingredients in the first bowl and gently mix or fold together
Fold in blueberries
Divide mixture evenly into paper lined or greased standard muffin tin (12)
Bake 22 minutes at 350 degrees

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook22

Passive0

Total Time37 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 3/4 cup all-purpose flour
1/3 cup whey protein powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/8 teaspoon ground nutmeg
3 tablespoon unsalted butter
1/4 cup granulated sugar
1 egg
2/3 cup cottage cheese
1/2 cup almond milk
1 lemon juiced
2/3 cup fresh blueberries

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Muffin Pan, Muffin tin liners, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Serve cold or room temperature

Nutrition
Calories: 141kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 56mg | Fiber: 1g | Sugar: 6g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg

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Add Extra Veggies
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
3 servings
Add Extra Veggies

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Recipe adapted from:
Mayumi Tavalero

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 cup

Dairy Free Gluten Free Nut Free Postpartum Vegan Vegetarian
Looking to add more vegetables to your dish(es)? This selection adds 3 cups of additional vegetables to a dish(es) that you have already selected. Can be divided into anywhere from 1-3 dishes. Please select YES for modification and add a note to specific dish(es) stating how many cups and which type of vegetable.

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Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size3

Ingredients

Ingredients
3 cup customer selected vegetables to be added to dish that is already in cart

Cooking Tools Required
Cutting board, Saute pan, Sharp Knives

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Classic Homemade Cornbread
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Rated 0 out of 5
8 servings
Classic Homemade Cornbread

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Recipe adapted from:
Melissa Griffiths/Bless this Mess

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 square

Nut Free Soy Free Vegetarian
Fill your kitchen with the aroma of homemade cornbread! My family has been making this cornbread recipe for decades. The crisp golden crust and moist, fluffy center really can't be beat.
https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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https://www.blessthismessplease.com/the-best-cornbread-recipe/the best homemade cornbread recipe

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Instructions
Grease a 9-inch round cake pan or square pan and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg. Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup honey
1 teaspoon Kosher salt
3 ½ teaspoon baking powder
⅓ cup avocado oil
1 egg large
1 cup milk

Cooking Tools Required
8x8 inch nonstick baking pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Reheating/Serving Instructions
Heat in a 350 degree oven until heated through or in the microwave on medium power.

Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 145mg | Fiber: 2g | Sugar: 19g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 2mg

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Strawberry Oat Muffins
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Strawberry Oat Muffins

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Recipe adapted from:
Cookie + Kate

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 muffin

Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegetarian
These wholesome strawberry muffins are fluffy and full of fresh strawberry flavor! They’re made with whole grains. Yields 12 muffins.

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Instructions
Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray.
In a large mixing bowl, combine the flour, ⅓ cup oats, baking powder, baking soda and salt. Stir with a whisk to blend.
In a medium mixing bowl, combine the oil, maple syrup and eggs. Beat together with a whisk. Add the yogurt and vanilla, and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the strawberries into the batter. The mixture will be thick, but don’t worry.
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). They will be quite full!
Sprinkle the tops of the muffins with the remaining 2 tablespoons of oats. Bake the muffins for 19 to 22 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
NOTES
STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
*GREEK YOGURT NOTE: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat richer muffin.
MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 ¾ cup white whole wheat flour or regular whole wheat flour
⅓ cup old-fashioned oats plus 2 tablespoons for sprinkling on top
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup extra virgin olive oil
⅓ cup maple syrup
2 egg preferably at room temperature
1 cup plain Greek yogurt
2 teaspoon pure vanilla extract
16 ounce strawberry 2 cups hulled and diced, you may not need the entire 16 ounces

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Standard muffin pan

Reheating/Serving Instructions
STORAGE SUGGESTIONS: Store leftover muffins at room temperature, covered, for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Nutrition
Calories: 179kcal | Carbohydrates: 24g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 140mg | Fiber: 3g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg

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Denver Omelet Breakfast Muffins
$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Rated 4.33 out of 5
12 servings
Denver Omelet Breakfast Muffins

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Recipe adapted from:
Alyssa Rivers

Rated 4.5 out of 5 based on 18 customer ratings

$0.00 Cooking FeeRated 4.3 out of 5 based on 4 reviews.
Serving Size: 1 muffin

Gluten Free Refined Sugar Free Soy Free
These are the absolute perfect make ahead breakfast muffins for you or your kiddos on the go! Packed with protein these hearty Denver omelet breakfast muffins are going to become a family favorite!
https://therecipecritic.com/denver-omelet-breakfast-muffins/

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https://therecipecritic.com/denver-omelet-breakfast-muffins/

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Instructions
Preheat oven to 400 degrees. Lightly grease a 12 muffin pan or use muffin liners. Divide the onion, green pepper, and ham evenly over the 12 muffin tins. Add the cheddar cheese evenly on the top.
In a medium sized bowl whisk the eggs, half and half, salt and pepper, and green onions. Pour over the top of the cheese and fill the liner until almost full.
Bake for 20-22 minutes or until set. Remove and serve warm or let cool and store in the refrigerator or freezer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time35 minutes

Recipe Serving Size12

Ingredients

Ingredients
½ cup yellow onion chopped
1 cup green bell pepper chopped
1 cup ham chopped
1 cup shredded cheddar cheese
8 egg
½ cup half and half
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 stalk green onion thinly sliced

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Muffin tin liners, Oven, Sharp Knives, Whisk

Reheating/Serving Instructions
Reheat from fridge for about 30 seconds in microwave or frozen for about 1 minute or until heated through.

Nutrition
Calories: 128kcal | Carbohydrates: 2g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 443mg | Potassium: 132mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 11mg | Calcium: 99mg | Iron: 1mg

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Sweet Potato Brownies
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
16 servings
Sweet Potato Brownies

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1 brownie

Dairy Free Paleo Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These grain free brownies are moist and sweet thanks to the added yam and maple syrup.

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 16 people

Instructions
Whisk together cocoa, coconut flour, baking soda, and salt, and set aside.
In a small microwave safe bowl melt the chocolate and coconut oil together, about 30 seconds.
Prick yam with a fork and place in microwave. Cook for 3 minutes or until soft. When cool enough to handle peel, then place in a food processor and process until smooth.
Add maple syrup, eggs, and vanilla extract to to processor and process for several minutes or until pale and thick.
Remove yam/egg mixture and place into a mixing bowl. Add the melted chocolate and coconut oil mixture and blend. Add the cocoa mixture all at once, and whisk to blend.
Pour into a square baking pan lined with parchment paper. Bake at 350o F for about 35 to 40 minutes. Test with a toothpick to make sure brownies are ready.
Let cool and cut into 16 squares.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
Whisk together:
4 tablespoon unsweetened cocoa powder
1 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Melt:
4 ounce dark chocolate chopped
1 tablespoon coconut oil
Microwave:
1 yam or sweet potato
Process:
4 tablespoon maple syrup
3 egg
1 tablespoon pure vanilla extract

Cooking Tools Required
8x8 inch nonstick baking pan, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Microwave, Mixing bowls, Mixing spoon, Oven, parchment paper, Spatula, Whisk

Reheating/Serving Instructions
Brownies can be kept at room temperature for several days, then stored in an air tight container in the refrigerator.

Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 124mg | Potassium: 308mg | Fiber: 2g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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Paleo Ham & Egg Cups
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
6 servings
Paleo Ham & Egg Cups

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Recipe adapted from:
Trina Beck

Rated 3 out of 5 based on 3 customer ratings

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1 egg cup

Gluten Free Lower Carb Nut Free Paleo Postpartum Refined Sugar Free Soy Free
We know it’s hard to cook up breakfast when you're working or are having a busy morning. That’s why we like to make a batch up of these on Sunday, put each one in a baggie, and have breakfast ready to go for a few days during your busy week.
https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

Paleo Ham & Egg Cups quantity

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https://www.paleonewbie.com/easy-paleo-ham-egg-cups/

Cook Tools and Details

Print Recipe
Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Preheat oven to 350º F.
Set a large sauté pan over medium heat and add the chopped onions; cook for 3-4 minutes or until onions are translucent.
Add the chopped peppers and sauté for another 2 minutes. Set aside.
In a medium bowl whisk together the eggs and coconut milk.
Season with Kosher salt and pepper.
Grease muffin tin with coconut oil and line each cup with a slice of ham.
Next add a spoonful of the onion and pepper mixture, and lastly divide the egg mixture evenly between the six cups.
Bake at 350º F for about 20 minutes

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook20

Recipe Serving Size6

Ingredients

Ingredients
6 slice deli ham we used Applegate brand
4 egg
1/4 cup canned full-fat coconut milk
1/4 cup orange bell pepper chopped
1/4 cup red bell pepper chopped
1/4 cup yellow onion chopped
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1/4 cup extra virgin olive oil for sauteing

Cooking Tools Required
Cutting board, Jumbo Muffin Pan, Measuring cups and spoons, Mixing bowls, Oven, Saute pan, Sharp Knives, Whisk

Reheating/Serving Instructions
Place one cup in the microwave and heat for 30 seconds or less on medium power.

Nutrition
Calories: 215kcal | Carbohydrates: 2g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 764mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 548IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

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

* Do you have allergies or special requests?

Yes

No

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