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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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Precut Mixed Fruit
$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Rated 5.00 out of 5
Up to 10 servings
Precut Mixed Fruit

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 40 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 8 reviews.
Serving Size: 3/4 cup

Dairy Free Egg Free Gluten Free Low FODMAP Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Eating healthy is easy when you let your Foodom chef do all the prep! These mixed fresh fruits are washed, trimmed and ready to eat. Note: Photo is serving suggestion and some fruit may only be available seasonally.

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Instructions
Place pineapple chunks into a large bowl. Wash and dry remaining fruit. Core strawberries and slice in half if large. Place all remaining fruit into the bowl with the pineapple and toss to combine.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple small, peeled, cored, and cut into 1-2 inch chunks
12 ounce blueberries about 1 pint
12 ounce strawberry about 1 pint
1 bunch green grapes such as Thompson seedless, stemmed

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 201mg | Fiber: 3g | Sugar: 16g | Vitamin A: 83IU | Vitamin C: 67mg | Calcium: 21mg | Iron: 1mg

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Smashed potatoes
$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Rated 4.82 out of 5
Up to 10 servings
Smashed potatoes

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Recipe adapted from:
Jen Stone

Rated 4.8 out of 5 based on 57 customer ratings
(12 customer reviews)

$0.00 Cooking FeeRated 4.8 out of 5 based on 12 reviews.
Serving Size: 8 oz

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian
Smashed potatoes are baked to crispy and golden brown perfection!

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Instructions
Scrub potatoes clean and rinse under running cool water
Remove and discard any nubby sprouting areas
Place potatoes in a large Dutch oven or soup pot
Fill pot with water until potatoes are submerged and covered by inch additional water
Add 1¼ tablespoon of the salt to water
Bring mixture to a boil over medium high heat; about 15 minutes
Cook potatoes until they are easily pierced with a fork
While potatoes cook, preheat oven to 425 F
Drizzle 3 tbsp olive oil over a large rimmed baking sheet
Brush oil over sheet to ensure it is evenly distributed
Evenly distribute the potatoes over oiled sheet
Use a potato masher or serving fork to gently smash potatoes into 1/2 inch height
Drizzle remaining olive oil over all potatoes
Sprinkle the garlic powder, onion powder, and remaining salt over all potatoes
Sprinkle with black pepper
Bake potatoes until edges are golden brown, about 15 minutes
Sprinkle with fresh parsley

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound baby red potato
2 ½ tablespoon Kosher salt divided
6 tablespoon extra virgin olive oil divided
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon freshly ground black pepper or to taste
5 tablespoon Italian parsley chives, and/or green onions

Cooking Tools Required
Baking sheet, Colander, Cutting board, Kitchen towels, Oven, Potato Masher, Roasting Pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve hot. Can sprinkle with cheese. Reheat I. Oven at 400 f for 7 minutes.

Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 1786mg | Potassium: 1042mg | Fiber: 4g | Sugar: 3g | Vitamin A: 176IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 2mg

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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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Turkey Fritters
$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
Turkey Fritters

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Recipe adapted from:
Karin Adoni Ben-David

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

Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Paleo Refined Sugar Free Soy Free Whole 30
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These fritters combine ground turkey and grated zucchini to make tasty bites for a variety of occasions! Note: This recipe requires 2 skillets for 7-10 servings.

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Instructions
In a large mixing bowl, stir together the shredded zucchini and sea salt. Set aside for 10 minutes.
After 10 minutes, squeeze the water out of the zucchini and transfer to a clean bowl.
Stir in the turkey, coconut flour, eggs, 2/3 of the green onions, cayenne pepper, and black pepper. Form mixture into 3 fritters per serving.
Add the coconut oil to a large skillet set over medium-high heat.
Once the coconut oil has melted, place fritters in the pan and cook until browned on both sides, about 2 minutes per side. Set fritters on paper towel-lined plate.
Garnish with remaining green onions and chopped avocado (optional).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 each zucchini grated
3 pound 85% lean ground turkey or lean ground beef/chicken
3 teaspoon sea salt
6 tablespoon coconut flour or almond flour
12 stalk green onion sliced
3 each egg
1/2 teaspoon cayenne pepper
2 teaspoon freshly ground black pepper freshly ground
3 tablespoon coconut oil
2 each avocado chopped, optional

Cooking Tools Required
Measuring cups and spoons, Mixing bowls, Mixing spoon, Skillet

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

Nutrition
Calories: 318kcal | Carbohydrates: 11g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 809mg | Potassium: 981mg | Fiber: 6g | Sugar: 4g | Vitamin A: 796IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg

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Thick homemade chocolate chip cookies
$0.00 Cooking FeeRated 5 out of 5 based on 10 reviews.
Rated 5.00 out of 5
Up to 10 servings
Thick homemade chocolate chip cookies

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 50 customer ratings
(10 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 10 reviews.
Serving Size: 4 oz

Soy Free Vegetarian
Ooey and gooey chocolate chip cookies that are big, thick, bakery style cookies. Family favorites

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Instructions
Melt butter. Do not boil. Melt at low heat till just melted, not hot
Mix butter, brown sugar, and granulated sugar together until well combined
Stir in egg, egg yolk, and vanilla until well combined
Add flour, salt, and baking soda. Stir until just combined
Stir in chocolate chips until just incorporated
Cover and chill dough at least 15-30 minutes
Preheat oven to 325 F
Line baking sheets with parchment or silicone baking mats
Drop cookies by 1/4 cup scoop, spacing dough 3 inches apart
Bake 15-20 minutes, or until edges are light brown and middles are set
Let cookies cool before removing from trays

Cook Times

Active Prep10

Hands-On Cook2

Hands-Off Cook15

Passive10

Total Time37 minutes

Recipe Serving Size10

Ingredients

Ingredients
¾ cup butter Melted
1¼ cup brown sugar Packed
¼ cup granulated sugar
1 egg
1 egg yolk
1 tablespoon pure vanilla extract
2 ½ cup all-purpose flour
1 teaspoon Kosher salt
½ teaspoon baking soda
10 ounce semi-sweet chocolate chips or chunks

Cooking Tools Required
Baking sheet, Cooling Rack, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Saucepan, Whisk

Reheating/Serving Instructions
Serve immediately or store in an air tight container up to 3 days.

Nutrition
Calories: 540kcal | Carbohydrates: 71g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 74mg | Sodium: 435mg | Potassium: 241mg | Fiber: 3g | Sugar: 42g | Vitamin A: 489IU | Calcium: 54mg | Iron: 4mg

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

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Recipe adapted from:
Empower Fitness

Rated 4.8 out of 5 based on 19 customer ratings

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

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

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https://empoweronlinecoaching.com/

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

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

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time5 minutes

Recipe Serving Size10

Ingredients

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

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

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

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Cheese Bourekas
$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Rated 3 out of 5
Up to 10 servings
Cheese Bourekas

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Recipe adapted from:
Jen Stone

Rated 3 out of 5 based on 3 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 3 out of 5 based on 1 review.
Serving Size: 1-2 bourekas each

Refined Sugar Free Soy Free
Savory Middle Eastern hand pies that everyone will love! These baked stuffed pastries are popular in Israel and throughout the Middle East and different versions of this turnover pastry can be found all over the world.

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

Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt, and a pinch of black pepper (if using all feta, might not need to add salt).
Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta. Reserve mixture.
On a smooth, clean, and lightly floured surface, unfold one of the puff pastry sheets. Use a rolling pin to roll out the sheet to a 12X12 inch square. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large.
Place 1 scant tbsp of the cheese mixture in the center of each dough square. Fold the dough squares by grasping one corner and folding it over to the opposite corners to make triangles. Pinch firmly along the outer open edge of the triangles to seal.
If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-this will help it stick. You can also crimp the edges with the times of a fork.
Repeat process for the second sheet of puff pastry.
Spray your baking sheets with non-stick spray or line with parchment paper. Place 9 bourekas on each sheet, evenly spaced, giving them room to expand during baking.
In a small bowl, whisk the egg yolk and 2 tsp cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each Boureka. Sprinkle with sesame or poppy seeds, if desired.
Bake the Bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway. Bake until golden brown and cooked through.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 package puff pastry 2 sheets
½ cup feta cheese crumbled
⅓ cup kashkaval cheese grated (or substitute another 1/3 cup feta)
⅓ cup ricotta cheese
1 egg
1 teaspoon Kosher salt
1 pinch freshly ground black pepper
1 egg yolk
avocado oil cooking spray
1 tablespoon sesame seeds or poppy seeds for topping, optional

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Rolling Pin, Sharp Knives

Reheating/Serving Instructions
Serve warm. Store in a sealed container or plastic zipper bag Can freeze extra Bourekas, just do not egg wash or bake. Bake from frozen state 30-45 minutes after adding egg wash

Nutrition
Calories: 186kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 153mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Calcium: 56mg | Iron: 1mg

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Classic Homemade Cornbread
$0.00 Cooking Fee
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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Adjust the ingredients measurement scale here by changing this number. 8

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

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

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Recipe adapted from:
Isabel Orozco-Moore

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 enchilada

Soy Free
Filled with scrambled eggs, breakfast sausage, bell peppers, onions then smothered in enchilada sauce and cheese, these breakfast enchiladas are sure to please the entire family!
https://www.isabeleats.com/easy-breakfast-enchiladas/

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https://www.isabeleats.com/easy-breakfast-enchiladas/

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

Instructions
Sautee the peppers and onions in a little olive oil for about 5 minutes, until they’ve softened and the onions start to become translucent
Add in the breakfast sausage and spices and crumble it up with your spatula
Cook everything together for about 6-8 minutes until the sausage is fully cooked
Add in the beaten eggs and stir them into the sausage mixture
Cook them for about 1 or 2 minutes, until they’ve just set like a soft scramble
Pour some enchilada sauce in a 13×9-inch baking dish
This will help prevent the enchiladas from sticking to the bottom of the casserole
Fill each tortilla with the sausage and egg filling, roll it up and place it in the baking dish seam side down
Then pour the remaining enchilada sauce all over the tortillas and top everything with some shredded cheese
Bake at 375°F until the cheese has melted, about 15 minutes and voila!
Garnish with the crumbled cotija, the chopped cilantro and the red onion

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 tablespoon extra virgin olive oil
1/2 yellow onion small dice
1 pound bulk breakfast sausage
1/2 teaspoon chile powder
1/4 teaspoon ground cumin
6 egg large
15 ounce red enchilada sauce about 1 1/2 cups
8 flour tortilla
1 cup monterey jack cheese shredded
5 ounce cotija/queso fresco
3 tablespoon fresh cilantro chopped
1/2 red onion small dice

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Double Boiler, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
reheat individually in the microwave for 45 seconds

Nutrition
Calories: 235kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 816mg | Potassium: 119mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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

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

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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: 2 balls

Dairy Free Egg Free Gluten Free Paleo Postpartum Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These sweet treats are packed with energy and they are not only delicious but nutritious!

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

Instructions
Soak the dates in hot water for a few minutes to soften.
Drain and squeeze out excess water.
Place the pecans, almond meal, and cocoa in a food processor, until finely ground
Add the dates, vanilla, chocolate extract, and sea salt, and pulse until a thick, sticky dough ball forms.
Remove the dough ball from the food processor. Taste and add any other flavors you want
Roll the dough into 20 small balls.
Roll the balls in toppings of your choice, like cocoa powder, chocolate sprinkles, or flaked coconut
Place on a baking sheet and store in the freezer until they are hard enough to not stick together. Transfer to an airtight container and keep in the refrigerator or freezer.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
34 ounce pitted Medjool date
1 cup pecans or you can use any kind of nuts that you like
1 1/2 cup almond meal or any other finely ground nuts
1/2 cup unsweetened cocoa powder
2 teaspoon pure vanilla extract
2 teaspoon chocolate extract (optional - I just like to add more chocolate flavor)
1 teaspoon sea salt (or to taste)
Optional
1 cup unsweetened shredded coconut or chocolate sprinkles, or cocoa powder

Cooking Tools Required
Baking sheet, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon

Reheating/Serving Instructions
N/A

Nutrition
Calories: 237kcal | Carbohydrates: 10g | Protein: 6g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 237mg | Potassium: 158mg | Fiber: 6g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg

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Pineapple-Banana Smoothie Popsicles
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
Up to 10 servings
Pineapple-Banana Smoothie Popsicles

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Recipe adapted from:
Karin Adoni Ben-David

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 popsicle

Dairy Free Egg Free Gluten Free Nut 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. A sweet tropical treat with just a pinch of allspice! Note: This recipe requires a popsicle mold. Servings vary according to size of mold.

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Instructions
Mix all ingredients together in a blender until smooth.
Pour into popsicle molds and freeze.
Remove popsicles from their molds. Serve and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 pineapple trimmed, peeled, and cored, then cut into large chunks.
1 banana large, peeled
1 cup plain Greek yogurt
1/2 cup almond milk unsweetened
2 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon ground allspice

Cooking Tools Required
Blender, Cutting board, Freezer, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 83kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 172mg | Fiber: 2g | Sugar: 15g | Vitamin A: 61IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg

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Butternut Squash and Almond Flour Pancakes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
Up to 10 servings
Butternut Squash and Almond Flour Pancakes

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Recipe adapted from:
Mayumi Tavalero

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 pancakes

Dairy Free Gluten Free Nut Free Paleo Refined Sugar Free Soy Free Vegetarian
These nutrient dense, grain free pancakes make for a great start to your day!

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Instructions
In a large bowl whisk together the almond flour, salt, baking soda, xanthan gum, and pumpkin pie spice.
Next add the pureed squash, eggs, and vanilla. Using a hand mixer, blend thoroughly.
Add coconut milk or water if needed to thin the batter.
Preheat your nonstick cooking surface (pan or griddle) over medium heat, and when ready to cook, coat with a small amount of coconut oil. Pour about a ¼ cup of batter per pancake. Flip when nicely browned, about 2 minutes, and continue cooking for an additional minute.
Decorate with orange slices and bluberries, or other fruits of your choice.

Cook Times

Active Prep5

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 ¼ cup almond flour
½ teaspoon Kosher salt
½ teaspoon baking soda
1/2 teaspoon xanthan gum
½ teaspoon pumpkin pie spice or cinnamon
2 ½ cup frozen butternut squash defrosted and pureed in a blender
5 egg
½ teaspoon pure vanilla extract
¼ cup canned full-fat coconut milk or water for thinning batter, if needed
1 tablespoon coconut oil
1 cup maple syrup for serving
⅔ cup butter softened, for serving
1/2 cup blueberries optional, or other fruits
1 orange optional, sliced or other fruites

Cooking Tools Required
Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Potato Masher, Saucepan, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Pancake batter or pancakes can be made ahead and stored in the refrigerator for up to 5 days. Pancakes can also be individually frozen. Reheat in the microwave, covered, on full power until warm.

Nutrition
Calories: 353kcal | Carbohydrates: 31g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 214mg | Potassium: 253mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4222IU | Vitamin C: 8mg | Calcium: 99mg | Iron: 1mg

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Triple Chocolate Espresso Brownies
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Triple Chocolate Espresso Brownies

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 brownie

Nut Free Oil Free Vegetarian
These rich chocolate brownies have a touch of esspresso, two flavors that go great together!

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

Instructions
Place oven rack to lower-middle position and pre-heat to 350 degrees. Grease (or use cooking spray) an 8-inch square baking pan. Line with 2 pieces of parchment paper, one crossing over the other, with sides coming up beyond the pan. Grease parchment paper and set aside.
In a double boiler melt the chocolates and the butter, stirring until smooth. Whisk in the cocoa and coffee powder. Set aside to cool.
In a medium bowl whisk together the eggs, sugar, vanilla, and salt. Whisk the chocolate mixture into the egg mixture, then using a rubber spatula, fold in the flour.
Pour mixture into prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean (or with a couple tiny crumbs).
Place brownies on a wire rack to cool completely for at least 30 minutes. Using the excess parchment, pull the brownies up out of the pan and place back on the wire rack to finish cooling. Once cooled place on a cutting board.
Cut into 4 columns each way, to make 16 pieces.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size16 people

Ingredients

Ingredients
5 ounce semi-sweet chocolate chips
2 ounce unsweetened chocolate chopped
8 tablespoon unsalted butter cut into quarters
3 tablespoon unsweetened cocoa powder
1 ½ tablespoon instant coffee powder
3 egg large
1 ¼ cup sugar
2 teaspoon pure vanilla extract
½ teaspoon Kosher salt
1 cup all-purpose flour

Cooking Tools Required
8x8 inch nonstick baking pan, Cooling Rack, Cutting board, Double Boiler, Measuring cups and spoons, Mixing bowls, Oven, parchment paper, Sharp Knives, Spatula

Nutrition
Calories: 225kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 88mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 224IU | Calcium: 19mg | Iron: 2mg

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Egg Muffin Tex-Mex Style With Turkey and Veggies
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA eligible
12 servings
Egg Muffin Tex-Mex Style With Turkey and Veggies

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Recipe adapted from:
Lexi's Clean Kitchen

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking Fee
Serving Size: 1-2 muffins

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 Whole 30
Indulge in the savory goodness of these Tex-Mex Egg Muffin Cups, bursting with flavor and ideal for convenient meal prep! Crafted with ground turkey and veggies, these muffins offer a tasty and protein-packed breakfast on the go. This recipe will require 2 muffin pans.

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Instructions
Preheat oven to 350ºF
In a medium skillet, heat oil and sauté peppers and onions for 5-7 minutes until soft
Add in turkey and spices and cook until browned
Add in spinach, and tomato. Toss to combine and set aside.
In a large bowl whisked together eggs. Add in the turkey and veggies. Season with 1/2 salt and 1/4 teaspoon black pepper.
Pour into greased muffin tin
Bake for 20 minutes until eggs are firm
Garnish and serve!

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size12

Ingredients

Ingredients
1 tablespoon avocado oil
1 each red bell pepper finely diced
1 each green bell pepper finely diced
1 each small yellow onion finely diced
1 pound 93% lean ground turkey
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon dry oregano
1 cup fresh spinach
1 each Roma tomato finely diced
1 each jalapeno pepper seeded and diced
9 each egg whisked
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoon fresh cilantro chopped, for garnish

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: 126kcal | Carbohydrates: 3g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 270mg | Potassium: 215mg | Fiber: 1g | Sugar: 1g | Vitamin A: 876IU | Vitamin C: 24mg | Calcium: 36mg | Iron: 1mg

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Keto Chocolate Dipped Pecan Shortbread Cookies
$0.00 Cooking FeeRated 5 out of 5 based on 6 reviews.
Rated 5.00 out of 5
FSA/HSA eligible
18 servings
Keto Chocolate Dipped Pecan Shortbread Cookies

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Recipe adapted from:
Maya Krampf

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 cookie

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 Keto Lower Carb Vegetarian
A buttery keto shortbread cookie with only 1.7g net carbs! These almond flour cookies taste like real shortbread.
https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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https://www.wholesomeyum.com/recipes/gluten-free-shortbread-cookies-low-carb-sugar-free/

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Instructions
Basic Keto Shortbread Cookies:
Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and Besti, until it's fluffy and light in color.
Beat in the vanilla extract. Beat in the almond flour, 1/2 cup (64 g) at a time. (The dough will be dense and a little crumbly, but should stick when pressed together.)
Scoop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they will not spread or thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. Allow to cool completely in the pan before handling (cookies will harden as they cool).
Optional Chocolate Dip:
Allow gluten-free shortbread cookies to cool and harden completely before dipping in chocolate. Line a small baking sheet with parchment paper (one that will fit in your fridge).
Melt sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts before the chocolate sets.
Chill in the refrigerator before handling, until the chocolate is firm.

Cook Times

Active Prep10

Hands-On Cook12

Hands-Off Cook0

Passive0

Total Time22 minutes

Recipe Serving Size18

Ingredients

Ingredients
2 1/2 cup blanched almond flour
6 tablespoon salted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/3 cup allulose blend besti monk fruit , or 1/2 cup pure allulose or pure erythritol
1 teaspoon pure vanilla extract
1/2 cup sugar free dark chocolate chips
2 teaspoon coconut oil
3 tablespoon pecans chopped

Cooking Tools Required
Baking sheet, Mixing bowls, Mixing spoon, Oven

Nutrition
Calories: 161kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 30mg | Potassium: 8mg | Fiber: 2g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 35mg | 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

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