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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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Valentines Day

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Classic Roasted Green Beans
$0.00 Cooking FeeRated 4.5 out of 5 based on 7 reviews.
Rated 4.50 out of 5
FSA/HSA eligible
Up to 10 servings
Classic Roasted Green Beans

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Recipe adapted from:
Cookie and Kate

Rated 4.3 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 4.5 out of 5 based on 7 reviews.
Serving Size: 5 oz

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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Dairy Free Diabetes Friendly Egg Free Gluten Free Lower Carb Mediterranean Diet Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Roasted green beans are a delicious and nutritious side dish, that fits various diets and goes great on the side of many main dishes.

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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 and enjoy!

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound green beans stem ends trimmed
6 tablespoon extra virgin olive oil
1 teaspoon Kosher salt

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: 116kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 1mg

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Cheesy Herb Garlic Bread
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
Up to 10 servings
Cheesy Herb Garlic Bread

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 30 customer ratings
(6 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1 two-inch piece

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
This garlic bread recipe uses fresh garlic instead of powdered for unbeatable flavor. Pair it with lasagana and Italian salad.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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

Instructions
Preheat oven to 350 degrees.
Place butter and garlic in a small bowl. Microwave for 30 seconds or until butter is almost melted. Spoon over cut side of bread.
Sprinkle chopped fresh herbs then shredded cheese. Place bread, cut side up on baking sheet.
Bake for 5 minutes, then broil until golden brown on top.
Cut into slices.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
½ cup butter 1 stick
3 clove garlic minced
1 loaf French bread halved lengthwise
¼ cup fresh basil chopped
1 cup cheese (parmesan, cheddar, mozzarella etc) shredded

Cooking Tools Required
Baking sheet, Cutting board, Mixing bowls, Mixing spoon, Oven, Sharp Knives

Reheating/Serving Instructions
Wrap bread in foil and heat in a 350 degree oven for 10-15 minutes.

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Glazed Carrots
$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Rated 4.20 out of 5
FSA/HSA eligible
Up to 10 servings
Glazed Carrots

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Recipe adapted from:
Thomas Keller

Rated 4.3 out of 5 based on 26 customer ratings

$0.00 Cooking FeeRated 4.2 out of 5 based on 6 reviews.
Serving Size: 4.5 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
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Diabetes Friendly Egg Free Gluten Free Heart Healthy Low FODMAP Nut Free Soy Free Vegetarian
Chef Thomas Keller’s technique highlights the natural sweetness of carrots, with only a small amount of added sugar.
https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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https://www.masterclass.com/articles/chef-thomas-kellers-glazed-carrots-recipe-learn-how-to-glaze#2-glazing-tips-from-chef-thomas-keller

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Instructions
Add carrots to the pan(s) in a single layer and swirl the pan around to create an even amount of space between them. Add sugar and enough water to barely cover carrots. Add butter and turn on the flame to high heat. Move the pan around throughout cooking to keep carrots evenly spaced so that each is individually glazed.
Turn down the heat to medium and cook until finished, about 5 minutes. You’re looking for the butter to emulsify and the liquid to form a shiny glaze. (Cooking too much will result in oiliness. Cooking too little will leave the liquid milky-looking and watery.)
When reduction is complete, toss carrots in the pan with chopped parsley.

Cook Times

Active Prep5

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound carrot peeled, oblique cut
3 teaspoon unsalted butter room temperature
3 1/2 teaspoon sugar to start
1/4 teaspoon white wine vinegar
2 tablespoon Italian parsley chopped (for garnish)
1 teaspoon Kosher salt more or less to taste

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

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

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 327mg | Potassium: 440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 22838IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg

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Roasted Carrots with Fresh Ginger and Orange
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Roasted Carrots with Fresh Ginger and Orange

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Recipe adapted from:
Family Friends Food

Rated 5 out of 5 based on 30 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Serving Size: 1/2 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 Low FODMAP Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
A touch of warming spice and a dash of orange zest makethese simple roasted carrots a perfect autumn or winter side dish. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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Instructions
Preheat the oven to 350°F.
Peel the carrots. Cut each one into halves widthways, then each piece in half lengthways. If your carrots are very thick, you may like to cut each piece lengthwise again. Place the carrot pieces in a roasting dish and pour over the oil.
Peel and grate the root ginger and add to the carrots with the orange zest and salt. Mix everything together well so that the carrots are coated in the oil, ginger and zest.
Roast in the preheated oven for 40-50 minutes, until the carrots are soft and starting to brown. Serve immediately.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 carrot large
5 tablespoon extra virgin olive oil
1 tablespoon fresh ginger grated
1 orange zested
1/2 teaspoon Kosher salt

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Reheating/Serving Instructions
https://family-friends-food.com/roasted-carrots-orange-ginger/

Nutrition
Calories: 99kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 167mg | Potassium: 261mg | Fiber: 2g | Sugar: 5g | Vitamin A: 12258IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 1mg

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Broiled Sirloin Steak
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 4 1/2 ounces

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

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Instructions
Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
3 teaspoon garlic salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 184kcal | Carbohydrates: 1g | Protein: 30g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 39mg | Iron: 2mg

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Shrimp Scampi Linguine
$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Rated 5.00 out of 5
Up to 10 servings
Shrimp Scampi Linguine

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 25 customer ratings
(5 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 5 reviews.
Serving Size: 8 ounces

Egg Free Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad and garlic bread for a complete meal.

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

Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute being careful not to burn the garlic.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound dry linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
4 clove garlic
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 510kcal | Carbohydrates: 54g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 100mg | Iron: 1mg

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Sautéed Asparagus and Peas
$0.00 Cooking FeeRated 5 out of 5 based on 4 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Sautéed Asparagus and Peas

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Recipe adapted from:
Jenn Segal

Rated 5 out of 5 based on 20 customer ratings

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

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Diabetes Friendly Egg Free Gluten Free Heart Healthy Nut Free Refined Sugar Free Soy Free Vegetarian
Asparagus and peas prove the old adage: what grows together, goes together. This is the perfect side dish for spring!

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

Instructions
Melt the butter in a medium saucepan over medium-low heat. Add the shallots and cook, stirring frequently, until soft and translucent, 4-5 minutes.
Add the asparagus, ¼ teaspoon salt and freshly ground black pepper to taste. Continue cooking over medium-low heat, stirring frequently so the shallots don't burn, for about 5 minutes or until tender-crisp.
Add the peas and honey and cook about one minute more until the peas are warmed through. Add more salt and pepper to taste.

Cook Times

Active Prep5

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon unsalted butter
2/3 cup shallot minced
2 pound asparagus for 10 servings - 2 bunches, thin, ends trimmed, cut into 1½-inch pieces on a diagonal
14 ounce frozen green peas thawed. For 10 servings feel free to have a few more ounces if any are left in the package.
1 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper more or less to taste
2 teaspoon honey

Cooking Tools Required
12-inch saute pan, Cutting board, Measuring cups and spoons, Sharp Knives, Spatula

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

Nutrition
Calories: 116kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 337mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1166IU | Vitamin C: 22mg | Calcium: 40mg | Iron: 3mg

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Chocolate Espresso Mousse
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Chocolate Espresso Mousse

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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: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Broiled Sirloin Steak with Broccoli
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak with Broccoli

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 4 1/2 ounces steak, 1 1/2 cup broccoli

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Postpartum Pregnancy Refined Sugar Free Soy Free Whole 30
This lean cut is broiled to create a flavorful and juicy steak. Served with a side of broccoli.

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

Instructions
Dry steaks by patting with a paper towel. Mix together the garlic salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting
Cook the broccoli:
Drop the broccoli in salted boiling water until tender (about 3-4 minutes), more or less to customers preference. Shock in cold water if consuming later.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound sirloin steak
1 1/2 teaspoon garlic salt more or less to taste, or preference
1/2 teaspoon freshly ground black pepper more or less to taste
3 1/2 pound broccoli cut into florets, stems peeled and cut into 1-inch pieces

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Oven, Pot with lid, Steamer Basket, Tongs, Top Stove

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 238kcal | Carbohydrates: 11g | Protein: 34g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 479mg | Potassium: 968mg | Fiber: 4g | Sugar: 3g | Vitamin A: 990IU | Vitamin C: 142mg | Calcium: 113mg | Iron: 3mg

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Baked Pear with Walnuts & Cinnamon
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
Up to 10 servings
Baked Pear with Walnuts & Cinnamon

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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: 1/2 pear

Dairy Free Egg Free Gluten Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This simple but delicious dessert can be served a la mode if desired (diet permitting- not Clean Diet approved).

Baked Pear with Walnuts & Cinnamon quantity

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Instructions
Preheat the oven to 400° F. Place the halved pears cut side-up on a parchment-lined baking sheet. Sprinkle with cinnamon and vanilla.
Bake until soft, about 20 minutes.
Remove the hot baked pear from the oven, garnish with walnuts and serve.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 each pear large, halved and cored
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 cup walnuts roughly chopped or halves

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Sharp Knives

Reheating/Serving Instructions
Heat pears in a 350 degree oven until heated through, about 10 minutes.

Nutrition
Calories: 72kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 118mg | Fiber: 3g | Sugar: 9g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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Mixed Berry Fruit Cups
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Mixed Berry Fruit Cups

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 5 oz

AIP Diet Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Nut Free Oil Free Paleo Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Seasonal berries mixed together, served in cups

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Instructions
Wash all three berries
Mix in mixing bowl
Portion in to 10 small cups
Refrigerate until ready to serve

Cook Times

Active Prep8

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time8 minutes

Recipe Serving Size10

Ingredients

Ingredients
16 ounce Blackberries
16 ounce Raspberries
16 ounce Blueberries

Cooking Tools Required
Mixing bowls

Reheating/Serving Instructions
Served cold

Nutrition
Calories: 69kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 177mg | Fiber: 6g | Sugar: 9g | Vitamin A: 137IU | Vitamin C: 26mg | Calcium: 27mg | Iron: 1mg

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Broiled Sirloin Steak-AIP Diet Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
Up to 10 servings
Broiled Sirloin Steak-AIP Diet Friendly

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 1/2 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

AIP Diet Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Postpartum Reduced Fat Refined Sugar Free Whole 30
Sirloin steak is a lean cut of meat, that when broiled creates a flavorful and juicy steak.

Broiled Sirloin Steak-AIP Diet Friendly quantity

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Instructions
Dry steaks by patting with a paper towel. Mix together the salt and pepper. Sprinkle over steaks on both sides, rubbing seasoning into steaks. Place on a broiler pan lined with aluminum foil.
Preheat oven on "broil" for 5 minutes, setting oven rack so steaks will be 3 to 4 inches from the heating element.
Place the steaks in the oven and broil 3-8 minutes; turn and cook additional 3-5 minutes. Check doneness by inserting an instant-read thermometer into the middle of the steak:
Rare: 125°F (52°C) Medium rare: 130°F (54°C) Medium: 140°F (60°C) Medium-well: 150°F (66°C)
Allow to rest before slicing. Note: the temperature will rise an additional 5°F (3°C) during resting

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 pound grass-fed sirloin steak
3 teaspoon Himalayan pink salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Aluminum Foil, Broiler pan, Cutting board, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Tongs

Reheating/Serving Instructions
Heat in the oven at 350 degrees until heated through, or on the stove top in a sauté pan.

Nutrition
Calories: 169kcal | Carbohydrates: 0.1g | Protein: 30g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 775mg | Potassium: 528mg | Fiber: 0.1g | Sugar: 0.001g | Vitamin A: 1IU | Calcium: 8mg | Iron: 3mg

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Greek Yogurt Brownies
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Greek Yogurt Brownies

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Egg Free Nut Free Refined Sugar Free Soy Free Vegetarian
These Greek yogurt brownies are lower in fat and lower in calories than tradiional brownies that use eggs, oil or butter, plus they're sugar free!
https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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https://thebigmansworld.com/greek-yogurt-chocolate-brownies/#recipe

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Instructions
Preheat the oven to 350 degrees
Spray an 8 x 8 pan and set aside
In microwave safe bowl melt 1/2 cup chocolate bar chunks
Let cool 2 minutes
Whisk in yogurt
Whisk in monk fruit sugar
Mix until smooth
Mix flour, baking soda and cocoa powder in separate bowl
Mix dry ingredients in to wet until smooth
Mix in milk
Fold in chocolate chips
Transfer to sprayed pan
Bake for 25 minutes

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive2

Total Time32 minutes

Recipe Serving Size12

Ingredients

Ingredients
1/2 cup sugar free chocolate bar broken into chunks
1 cup 0% Greek yogurt
1 teaspoon pure vanilla extract
1/2 cup monk fruit sweetener or other sugar substitute
3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 cup milk
1 cup sugar-free dark chocolate chips

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

Reheating/Serving Instructions
Reheat 10 seconds in a microwave or eat cold

Nutrition
Calories: 164kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 56mg | Potassium: 96mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16IU | Calcium: 18mg | Iron: 2mg

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Shrimp Scampi Linguine-Low FODMAP
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Shrimp Scampi Linguine-Low FODMAP

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 8 ounces

Egg Free Low FODMAP Nut Free Refined Sugar Free
If you like shrimp scampi you will love this dish! Large shrimp is sautéed scampi-style and tossed with linguine. Serve with salad for a complete meal.

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

Instructions
Bring a large pot of water to a boil. Add salt to the water, then add the linguine Cook for 7 to 10 minutes, or according to the directions on the package for al dente.
Meanwhile, in another large saute pan, melt the butter and olive oil over medium-low heat.
Add the shrimp, salt and the pepper. Sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from heat, add the parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, tossing well to combine.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
For the pasta:
1 tablespoon Kosher salt divided
1 1/2 pound gluten free linguine cooked according to package directions
For the scampi:
3 pound raw shrimp U26-35 large, peeled and deveined
2 teaspoon Kosher salt
8 tablespoon butter
6 tablespoon extra virgin olive oil
½ teaspoon freshly ground black pepper
1/2 cup Italian parsley finely chopped
½ cup fresh lemon juice
1 teaspoon lemon zest taken from lemon before juicing
1 teaspoon crushed red pepper optional

Cooking Tools Required
Colander, Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Stock pot or >5 Qt pot, Tongs, Top Stove

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

Nutrition
Calories: 508kcal | Carbohydrates: 53g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 1944mg | Potassium: 343mg | Fiber: 2g | Sugar: 2g | Vitamin A: 838IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg

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Decadent Vegan Milky Way
$0.00 Cooking Fee
Rated 0 out of 5
Up to 10 servings
Decadent Vegan Milky Way

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Recipe adapted from:
Minimalist Baker

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
Decadent vegan milky way made with date-coconut-almond nougat, date caramel, and a dark chocolate shell! So delicious, so addicting!

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Instructions
Make nougat by adding dates to a food processor and blending until small bits remain or it forms a ball. Then add almond and coconut flour and sea salt. Mix/pulse to combine, scraping down sides as needed. You're looking for a semi-firm dough that isn't sticky. If too sticky, add in 1 Tbsp each almond flour and coconut flour at a time until you reach the right consistency.
Once your dough is formed, add to a parchment-lined standard loaf pan (or more pans, as needed, if increasing batch size) and press down to form a uniform layer. Use something flat - such as a liquid measuring cup or glass - to help flatten. Then lift out of loaf pan and use your hands to shape any areas that are lumpy and compress it slightly until you have a rectangular nougat that is roughly 1/2-inch thick.
Slice nougat into 6 even bars (amount as original recipe is written // adjust if altering batch size) and set on a parchment-lined plate or baking sheet and pop in freezer to set.
To make date caramel add dates to a food processor or high speed blender and mix until small bits remain or it forms a ball. Then begin adding warm water 1 Tbsp at a time while blending, scraping down sides as needed. You're looking for a spreadable consistency that isn't watery, but also isn't dough-like. Add salt and mix once more. Set aside.
Remove nougat from freezer and spread with a generous amount (~2 Tbsp) of date caramel (see photo). You will likely have leftover date caramel*, which you can store in the refrigerator to use for things like ice cream, oatmeal, or other candy bars!
Set nougat back in freezer while you prepare chocolate. To melt chocolate and coconut oil, either heat in the microwave in 30-second increments until creamy and smooth, or over a double boiler on the stove top. Transfer to a shallow dish and set aside.
Remove nougat from freezer and quickly add one at a time to the melted chocolate. Use a fork to gently flip/roll the bar until completely coated. Then pick it up (nougat side down - caramel side up) and tap off any excess chocolate. Set back on parchment and repeat until all bars are dipped.
Either let set at room temperature, or pop in the refrigerator or freezer for 5-10 minutes until the chocolate is firm.
Enjoy at room temperature, or straight from the freezer or refrigerator. Will keep in the refrigerator for 2 weeks, or in the freezer up to 1 month (sometimes longer).

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook0

Passive10

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Nougat
1 ½ pound pitted Medjool date
¾ cup almond flour
¾ cup coconut flour
½ teaspoon Kosher salt
Date Caramel
2 pound pitted Medjool date
5 tablespoon water more or less
¼ teaspoon Kosher salt
Chocolate
1 ¼ cup chopped vegan dark chocolate I like Trader Joe's 72% cacao Pound Plus bars
1 tablespoon coconut oil

Cooking Tools Required
8x8 inch nonstick baking pan, Double Boiler, Food Processor, Microwave

Nutrition
Calories: 650kcal | Carbohydrates: 139g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Sodium: 195mg | Potassium: 1105mg | Fiber: 16g | Sugar: 117g | Vitamin A: 237IU | Calcium: 148mg | Iron: 4mg

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Contest-Winning Moist Chocolate Cake
$0.00 Cooking Fee
Rated 0 out of 5
12 servings
Contest-Winning Moist Chocolate Cake

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Recipe adapted from:
Taste of Home

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 slice

Soy Free Vegetarian
This super moist chocolate bundt cake is simply dusted with a bit of powdered sugar.
https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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https://www.tasteofhome.com/recipes/contest-winning-moist-chocolate-cake/

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Instructions
In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook50

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size12

Ingredients

Ingredients
2 cup granulated sugar
1 3/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Kosher salt
2 egg large, at room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup avocado oil
1 teaspoon pure vanilla extract
1 tablespoon powdered sugar

Cooking Tools Required
Bundt pan, Electric Hand Mixer, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Oven, Spatula

Nutrition
Calories: 314kcal | Carbohydrates: 52g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 445mg | Potassium: 149mg | Fiber: 2g | Sugar: 35g | Vitamin A: 73IU | Calcium: 57mg | Iron: 2mg

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Keto Coconut Macaroons
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA eligible
24 servings
Keto Coconut Macaroons

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Recipe adapted from:
Carine Claudepierre

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 24

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 Keto Lower Carb
Delicious and crispy with only 1 gram net carbs per serving.
https://www.sweetashoney.co/keto-coconut-macaroons/

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https://www.sweetashoney.co/keto-coconut-macaroons/

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Instructions
Preheat oven to 350°F (180°C). Line two cookie sheets with parchment paper and lightly oil with coconut oil. Set aside.
Place the egg whites and erythritol in a mixing bowl, and using a hand mixer, beat egg whites until a stiff peak forms. You can add 1/4 teaspoon cream of tartar or a pinch of salt to help the egg white firm up.
When the egg whites are firm (when you can turn the bowl upside-down and the egg whites don't fall), use a silicone spatula to gently fold in the shredded coconut and vanilla into the fluffy egg whites mixture.
The batter should be quite dense, saturated by the amount of coconut but still easy to shape into balls if pressed into a cookie scoop. If too liquid (too much egg whites), add an extra 1/2 cup of shredded coconut.
Use a cookie dough scoop to scoop out the batter, then pack it firmly in the scoop to form a coconut ball that holds well together.
Now, scoop out the batter onto the cookie sheet, don't flatten the macaroons, and repeat the steps above, leaving half a thumb of space between each macaroon.
You should make 24 macaroons with the batter. Bake them on two cookie sheets separately at 350°F (180°C) for 10 minutes, one batch at a time, leaving the extra cookie sheet on the kitchen benchtop while the first one is baking.

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook10

Passive0

Total Time35 minutes

Recipe Serving Size24

Ingredients

Ingredients
4 egg large whites only
1/4 cup erythritol
2 teaspoon pure vanilla extract
2 1/2 cup unsweetened shredded coconut

Cooking Tools Required
Baking sheet, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, parchment paper, Spatula

Nutrition
Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 14mg | Potassium: 63mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Haney’s Oatmeal Raisin Walnut Cookies
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
16 servings
Haney’s Oatmeal Raisin Walnut Cookies

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Recipe adapted from:
Mayumi Tavalero

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 cookie

Refined Sugar Free Soy Free Vegetarian
This customer requested cookie is made with no added sugar, so it has just a slightly sweet taste that comes naturally from the fruit including bananas and raisins. We've added lots of walnuts for a nice crunch, plus butter and egg for a real homestyle cookie texture.

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Instructions
In a small bowl, whisk together the dry ingredients including the oats, flour, cinnamon, baking soda, and salt.
Preheat oven to 350 degrees F, line large baking sheet with parchment paper and spray with cooking spray.
In a large bowl, mash bananas. Add melted butter, vanilla extract, add egg; mix well. Add the dry ingredients; stir to combine. Add walnuts and raisins, mixing well.
Using a large spoon (just under 1/4 cup), place batter on previously prepared sheet and flatten with the back of a spoon into medium sized cookies. Note: Cookies do not spread, so you can place closer together.
Bake for 20 minutes or until walnuts start to brown a bit.
Remove from the oven and let cookies cool for a few minutes, then transfer onto a cooling rack to finish cooling.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size16

Ingredients

Ingredients
Dry ingredients:
2 cup old fashioned rolled oats
1/3 cup all purpose flour
2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
Wet ingredients:
2 ripe banana well mashed
1/2 cup unsalted butter melted
1 teaspoon pure vanilla extract
1 egg
Mix in:
1 cup walnuts chopped
1 1/4 cup raisins

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

Nutrition
Calories: 266kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 164mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg

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Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Kid Friendly (415)
Comfort Food (438)

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Cuisine

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

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Diets

AIP Diet (11)
Brain Food (102)
Dairy Free (612)
Diabetes Friendly (307)
Egg Free (710)
Gluten Free (623)
Heart Healthy (213)
Keto (213)
Low FODMAP (44)
Lower Carb (311)
Nut Free (597)
Oil Free (61)
Paleo (219)
Postpartum (121)
Pregnancy (88)
Reduced Fat (150)
Refined Sugar Free (684)
Soy Free (674)
Vegan (301)
Vegetarian (531)
Whole 30 (146)
Mediterranean Diet (46)
Renal 5 on dialysis (5)
Renal stage 1-3a (2)

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Cuisines

American (691)
Caribbean (8)
Chinese (54)
Eastern European (26)
Ethiopian (3)
French (35)
Indian (46)
Italian (163)
Japanese (33)
Korean (24)
Mediterranean (131)
Mexican (98)
Other Asian (42)
Spanish (21)
Thai (29)
Middle Eastern (38)

Courses

How many of servings of each course

Servings of Lunch (585)
Servings of Dinner (585)
Servings of Side Dishes (211)
Servings of Salads (84)
Servings of Soups (85)
Servings of Breakfasts (97)
Servings of Snacks (156)
Servings of Desserts (98)
Servings of Appetizers (139)

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Freezer Meals (374)
Kid Friendly (415)
Comfort Food (438)

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